Can anyone give me some good packed lunch ideas? (Vegetarian)?

Question

I can't eat too much bread so anything that's not a sandwich!

Answer 1

You say you can't eat too much bread; is it a wheat intolerance? Because there are rye and other breads you could try. Also wheat free pasta to make cold pasta meals; I love it with tomato, basil, olive oil and parmesan. You could make salad, veggie wraps, quiche, all sorts. I also like cold Quorn sausage in salads or with pasta or the "ham" slices etc they make.

Answer 2

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Answer 3

This is good if you are out for a drive in the car.

make a salad of feta cheese, chopped red onion, chopped tomato, oregano, basil and olive oil. You can add garlic if you like. Put it in a sealed plastic tub. It is best eaten warmish not from cool box.
Wrap Pitta bread in foil, individually, Put it on the dashboard of the car when you are near your destination and turn the windscreen heater on.
By the time you stop you will have lovely warm Pitta bread which you fill with the salad mixture. take plenty hot drinks if it is a cold day and lots of Napkins for the oil spills. Enjoy.
try the website Happycow.com

Answer 4

I agree with many of the responses here. I make my own hummus, and I usually eat it with celery/carrot sticks or cucumber wedges. I have hollowed out a tomato and mixed some of the pulp with the hummus as well, shaken vegan parmesan on the inside of the tomato and stuffed it with the hummus mixture. You can also make this dip with cannellini beans and basil, pinto beans w/tomatoes & chilies, etc. I even put a scoop of dip on top of salad and pour an olive oil vinaigrette over the top. Be creative!

You can still have "sandwiches" - just put your favorite fillings in a romaine lettuce leaf, roll it up and secure it with a toothpick. If gluten sensitivity is your problem, you can probably find gluten free tortillas or breads, or even make them yourself on the weekends so that they're ready for you to use during the week. I make my own super-easy flatbreads, and I use them for mini-pizzas or to eat along with soup or stew.

When I want a hot lunch, I usually take the previous night's stir-fry, curry or chili and put it on top of rice or millet. Don't forget how filling a hearty soup or stew in a thermos can be too. Hope this helps....

Answer 5

Cheese & Onion Frittata - very simple & healthy option too.

Ingredients:
Mushrooms sliced
onions sliced thinly
4x eggs
5x laughing cow lights
seasoning

lay the sliced mushrooms in the bottom of a small baking tray spayed in low cal spray oil (frylight)
mix the onions, eggs and seaoning together then break off small peices of the cheese into the mixture and stir again, pour over the mushrooms and then bake for about 20-30 minuites on a medium-high heat until the top starts to brown.

take out of the dish and either eat hot or leave to cool.

Yummy!

Also try the cheese and onions mixed with pasta - simple but very nice.

Enjoy!

Answer 6

A salad is always good, so long as it's fresh and not all soggy.

Try some spinach leaves, some nice tomatoes cut up, a bit of red onion and some cannellini beans (canned ones work fine). Add a bit of feta and make a dressing from a finely chopped garlic clove, a tablespoon of lemon juice, a teaspoon of clear honey and about 3 tablespoons of olive oil. x

Answer 7

Here a some things I do to make yummy vegan sandwiches, Falafel and salad, you can buy them frozen and they only take a couple of mins to warm up. Grated carrot and humous, this is so surprisingly tasty. also there a TONS of cheap meat replacement products at the health food section, cheating chicken, phoney balogne, fakin bacon! That kind of stuff is great for sandwiches, you just have to try a few different one to see what brands are the tastiest. Redwood foods do a huge selection and they do mail order.

Answer 8

Try Hummus with Celery sticks, Carrots sticks, cucumbers, and pita bread if you can have that. You can have that with peanut butter instead of Hummus. Try sea weed salads, or vegetarian sushi. Try a good old fashion Salad. All this can hold up in Tupperware, or even a reusable lunch bag.

Answer 9

Try cut vegetables and cottage cheese or a good dip

Salads

You can get a lot of pre-made vegetarian entrees now that work well.

I also find that I make extra amounts for dinner and then take it for lunch the next day.

Answer 10

Lunchbox Dippers

Carrot sticks
Salsa
Houmous

To make lunchboxes more exciting serve some chopped up vegetables with dips.

Houmous and salsa are great contrasting flavours - the creamy houmous with the spicy refreshing salsa. Great served with crunchy carrot sticks or other crudities.

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Lemon and Parsley Couscous

Ingredients

50g couscous per person
1 lemon
1 tablespoon parsley
vegan mayonnaise

The recipe serves 2.

Soak 100g Couscous in the amount of water suggested on the packet (this will change depending on whether you are using brown or white couscous).

Taste to make sure that it is soft and fluffy and if not add more water. Once it is ready add the juice of the lemon and finely chopped parsley. Stir well.

Just before serving add 2 tablespoons of vegan mayonnaise

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Red Pepper Tarts

vegan puff pastry
red pepper
sun dried tomato paste

Pre heat the oven to 200 degrees.

Grease a baking sheet. Roll out the pastry and cut out with a pastry cutter. Spread with a thin layer of sun-dried tomato paste and top with thick slices of the pepper.

Bake in the oven for 10 minutes until the pastry has risen.

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Onion Bhajis

1 large onion
1 potato
cumin
coriander
turmeric
cayenne pepper
olive oil
vegetable oil

Grate the onion and fry gently until soft. Add 1 teaspoon of turmeric and half teaspoons of cumin coriander plus a tiny pinch of cayenne pepper. Cook until the onion starts to brown.

Peel and boil the potato until very soft. Drain and the mash the potato into a bowl.

Add the onion mixture to the potato. Stir up and bind the ingredients together. Add a little olive oil to help the ingredients to stick together. Form the mixture into small balls and deep fry in vegetable oil until golden brown.

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Potato Salad

new potatoes
vegan mayonnaise or salad dressing
chives (optional)
spring onions (optional)
wholegrain mustard (optional)
garlic (optional)


Boil enough potatoes for the amount of people that you are serving. It doesn’t matter if you peel them or not (but make sure they are washed). Once they are cooked either leave them to cool if you are going to serve them cold and add the dressing later. If you plan to serve them hot add the dressing immediately.

As the main dressing either use a vegan mayonnaise or salad cream. Depending on the flavour you require add either crushed garlic, finely chopped spring onions, finely chopped chives or wholegrain mustard for a Cajun style dressing.

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Carrot Salad

very fresh carrots
sultanas
french dressing

Peel and grate the carrots. Soak the sultanas in hot water for five minutes to wash and allow them to swell slightly. This makes them less dry.

Simply mix the sultanas with the carrots and top with French dressing.