Lunch Vegetarian Recipes
Quinoa Salad
Serves 4 to 6
1-1/2 cups quinoa
3 cups water
2 bell peppers (green or red, or combination), diced
½ cup diced red onion
½ cup finely chopped fresh dill
1/4 cup balsamic vinegar
2 ½ Tbsp. Sweetener, or to taste (non-vegans may use honey)
1 ½ Tbsp. Dijon mustard
Rinse the quinoa well to remove outer coating. Add quinoa and water to medium saucepan. Bring to a boil, cover and simmer over low heat for 15 minutes, or until all the liquid has been absorbed. Combine peppers, onion and dill in a medium mixing bowl. Add cooked quinoa. In a separate bowl, combine remaining ingredients. Add to quinoa mixture and toss gently. Add salt and pepper to taste. Cover and chill for 2 hours before serving.
Cheese-Free Mac ‘n Cheese (vegan)
Serves 4 to 6
1 pkg. (16 oz) elbow macaroni
2 cups vanilla soy/rice milk
2 tablespoons soy margarine
2 tablespoons vegan mayonnaise
1 cup nutritional yeast
½ tsp. salt
½ tsp. White pepper
½ tsp. garlic powder
1 tsp. hot sauce (optional)
1 tsp. turmeric (optional – adds yellow color)
Cook pasta according to package directions; drain. In a large bowl, combine pasta with other ingredients. Mix thoroughly. OPTIONAL: For more flavor and an added nutritional boost, add 1 cup of steamed broccoli.
Sloppy Faux-Joes (vegan)
Serves 4 to 6
1 large onion, diced
2 medium green peppers, diced
3 Tbsp. olive oil
1 ½ cups boiling water
2 ½ cups tomato purée
freshly ground pepper, to taste
1 Tbsp. soy sauce
1 ½ Tbsp. mustard
1 Tbsp. sugar
1 ½ cups dry textured vegetable protein (TVP)
2 tsp. chili powder
vegan buns
In a large skillet, sauté onion and green peppers in the olive oil until soft, about 12 minutes. Add the remaining ingredients (except buns) and simmer over low heat for 20 minutes, stirring often. Serve in buns for sandwiches, or spooned over bread for less sloppy eating with a fork.
Hummus Garden Pita
Serves 1 or 2
1 medium firm ripe tomato, finely diced
1/4 cup seeded cucumber or bell pepper, diced
1 cup shredded lettuce
Creamy vegetarian salad dressing (your favorite)
1/4 cup hummus
1 regular-size or 2 mini pita breads, cut in half
Combine the tomato, cucumber or pepper and lettuce in a medium bowl. Add enough dressing to moisten and toss. Spread the inside of the pita with hummus, then fill with salad. To take with you to school or work, wrap first in foil, then in plastic zipper bags.
