Vegetarian lunches?

Question

What are some ideas for nutritous vegetarian lunches or breakfasts that are cheap, can be made with things that you can usually find in the fridge or buy easily, can be made quickly and easily and... that's all! Please answer I'm sooooo bored of eating the same stuff everyday!

Answer 1

Ives makes a great veggie lunchmeat selection... they have veggie ham, veggie turkey, veggie salami... even veggie pepperoni for pizza! Wrap some of that up with lettuce/tomato/sprouts/whatever in a tortilla or flatbread wrap if you're sick of bread. Safeway and Haggens both sell it in my area... in their "natural foods" cold case.

There are a lot of vegetarian soups out there as well... just read the label closely cuz a lot of stuff you'd assume to be veggie has chicken fat or broth in it (like the darn tomato bisque at Safeway, dangit!).

Spice up sandwiches by using horseradish sauce or honey mustard or vinegarette dressing instead of the usual mayo/mustard.

What else... Amy's brand has a lot of tv dinner type meals that are really tasty (and veggie or vegan)... including burritos, enchiladas, lasagnas, pot pies, etc.

Also try quesadillas... wrap cheese in a tortilla and fry it in a little bit of margarine or cooking spray (or microwave it for a lower fat version). Sometimes I put veggie refried beans in there too to make it more filling. Sometimes I use apples and cheese too, makes a nice dessert or light snack.

Hope that helps. There's really tons of things you can make... just thinking of them can be difficult! LOL

Answer 2

Best and Simple Vegetarian breakfast could this:

Indian Veg. Salad

half cup curd or 2 spoon Vineger
1-2 carrot sliced into small think round shape
half onion about 75gm
1 tomato cut into tiny pieces
bit of cabage sliced in to small pieces 30-50gms
1/2 or 1 spoon lemon drops
Salt as required

Now put the onion into a bowl mix with the lemon drops and stirwell, then add curd, carrot, cabage, little salt and tomato pieces and mix well. Thats it, a nutrious Indian Salad is ready.

If you think you can make fried or toasted pappad, then just apply the Indian Veg. Salad on top the pappad and serve it, it will be a great snack. You can buy the pappad from local Indian grocery shops. I hope you should have one nearby.

I served this to my Japanese friends in Tokyo, they really liked it.

Answer 3

Spinach and Ricotta Pie

200g spinach - cooked and drained (you can use frozen spinach that has been thawed if you want to save time)
2 tbs olive oil
1 medium brown onion - chopped
1 clove garlic - crushed
either 1/4 cup dried mixed herbs or 1/2 cup fresh chopped herbs
1 1/2 cups ricotta cheese
2 sheets ready rolled puff pastry.

Heat oil in frypan and sautee onions and garlic. Mix all ingredients except pastry together in a bowl and divide evenly between 3 sheets of pastry. roll the edges up on the pastry to make a pie shape, bake until golden brown - serve with salad. Yum Yum

Answer 4

I'm not a vegetarian, but I try to avoid meat and eat plenty of vegetables, fruits, seeds and nuts. You can make some great flat bread wraps with avocado, walnuts and cheese, or with chickpea puree, hard boiled eggs, lettuce and sweet chilly sauce... Or, alternatively, you can make a wholemeal pasta salad mixing cooked and cooled pasta with tomatoes, basil, mozzarella cheese and extra virgin olive oil. It's important to be aware of all the different nutrients you need to consume every day to avoid any health problems. Try to combine cereal with legumes as often as possible to get the same protein combination that you would have from meet. Then, try also all different types of tofu and tempeh - I love tofu in satay peanut sauce...And think that eating meat every day is even more boring...

Answer 5

I used to be a vegetairian until i began bodybuilding...so i know how you feel about the same stuff all the time....try for breakfast a mix of different cereals (all bran and mini wheats...etc.), toast with nut butters, egg white omlets with veggies, oatmeal with berries, smoothies with Whey protein, flax pancakes, oatmeal muffins made with nuts, anyone of those or a mixture is good also cottage cheese with fruit is yummy....for lunches try any of the mock lunch "meats" most of them taste like the real thing, especially the turkey slices, have it on whole wheat bread with lots of veggies, green veggies are the best, bean chillis, bean salads, hard eggs, pasta with tomato sauce, they have many vegetairian frozen foods like veggie lasagna (they might not be the healthiest choice)...there are many options out there for you also veggie sushi is awesome! My favorite lunches/dinners were huge salads with nuts and goat cheese, sometimes I would also put dried fruit in to give it sweetness....hope this helps....(make sure your getting enough B12...supplement might be nessesary, I eat fish and chicken now and still take a B12)

Answer 6

Can you cook them or do you have to take them to work?

In all honesty, I usually just eat a variety of different cereals or whole wheat bagel with real fruit spread for breakfast.

For lunch I usually have one of the following:

1. Soup and salad
2. BLT made with Smart Bacon vegetarian bacon
3. Grilled cheese
4. Veggie dog
5. Boca burger
6. Homemade pizza
7. PB & J on whole wheat

Answer 7

I like to keep lots of things ready so I can fix up quick. I keep brown rice, barley, slices of eggplant, etc. cooked in the fridge. Add that , or any mixture, to green lettuce, avacado, cucumber, radishes, etc. beans, fruits, whole grain and flax breads or crackers, and I have a quick and filling sandwich or salad. I have to admit I got this idea at the airport in Chicago a few years back! When you don't have oil in your food it lasts longer in the fridge!

Answer 8

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 9

Breakfast:- porridge but made with just water no milk, cinnamon raisins and chopped bananas.Organic Rice cakes with Chopped banana and sugar free fruit conserve.
Museli with water and chopped bananas. All bran with dried fruit and milk/milk substitute. Ryevita or any veg/ vegan crackers with salsa. Hey it wakes a person up!!!

Lunches:-, mixed vegetable salad with salsa or hummus. Hummus and salad pita breads, Quorn/tofu and salad pitas with a little veggie friendly stuffing or low fat mayo. Cold brown rice with peppers and mushrooms, Cold pasta arabiata, Quorn or tofu sandwiches and fruit salad. Chopped peppers, carrotts, and cucumbers with a hummus dip.

Hope this is ok!

Answer 10

For lunch, I like to take a multi-grain bagel and put hummus on it. Then I top it with chopped black olives, cucumber slices and maybe some lettuce and/or sprouts. My husband adds chopped red onion as well. It's quick and easy, and you can vary the toppings.