Help! I need ideas for good veggie lunches!?

Question

I've just started a new job - trouble is, the office block is in the middle of an industrial estate with no shops or cafes for miles either side. At work there is no canteen, microwave or kitchen area. We are forbidden from going out and bringing back hot food to eat at our desks (cos they say it smells!) and I am already fed up with cheese sandwiches! Any ideas for healthy, veggie (no fish but dairy is ok) cold lunches that I can bring with me to work, but that taste good unheated, will be really appreciated - thanks!

Answer 1

You'll need to invest in some Tupperware!

How about:

Couscous/quinoa/millet salad - steam the grain or soak in boiling water for 15 minutes then mix with your favourite chopped veg and some of your favourite salad dressing (mine's olive oil & balsamic vinegar). Add a few sultanas and some seeds, eg sesame, sunflower, pumpkin etc. You could also chuck in some chopped nuts.

Hard boiled egg with salad, and a couple of Ryvita or other crispbreads on the side

Your favourite soup in a vacuum flask. It should stay hot till lunchtime.

The night before, cook a couple of Linda McCartney sausages. They taste fine cold. Then you can either make a sandwich with them, or mix with some cooked rice and seasoning.

Good luck!

Answer 2

Health food stores carry tempeh, and I buy a bunch when I go and freeze most for later use. One brand used to carry a recipe for a "Mock-Chicken Salad." I make it from memory, but the recipe is very tasty and goes something like this:

1 pkg tempeh (various kinds, I buy multigrain)
1-2 sticks celery, chopped fine
1/4 onion or to taste, chopped
2 T. pickle, chopped
1 tsp soy sauce
dollop of mustard
mayonnaise or Miracle Whip to moisten and bind

I'm not a big fan of the veggie sandwich meat, but there were a lot of good suggestions offered. Variety is the spice of life!

Answer 3

You can do a lot with salads - add nuts, cheeses, dried fruit, etc. There are a variety of meat-substitutes that are very good - heck, even Gardenburgers are pretty good as cold-sandwich filling, I've found. You might take a look at http://www.fatfree.com/ to see what recipes might be good cold.

Meanwhile, I'd suggest to the company that a microwave would make the employees happier, and more productive (since they don't have to drive miles away to get lunch - they can eat there).

Answer 4

You are try few of these recipes for your lunch.

1. Bread sandwich with sliced cucumber and tomatoes in between.

2. You could also make a sandwich with finely chopped tomatoes and onions in between.

3. Salads.

4. Take a can of garbanzo beans, wash the contents and put it in a bowl, chop some tomatoes, onions. Put some pepper and salt for taste. I like putting some regular sauce/ turmeric sauce over it also.

5. You can also try a veg sub. Take a French loaf (with/ without seasoning). Cut into half and put lettuce, cucumber, onion, jalapeños, olives, cheese (I put pepper-jack cheese) , tomatoes, mushroom. Put some pepper and salt for taste. Also put some mustard sauce, relish, sour cream over it.

6. Pasta.
7. Fruits
8. Yogurt.
9. Legumes.
10. Sliced tofu with some pepper and salt over it.

Hope it helped.

Answer 5

Fruit and Cucumber Sandwich
1 large cucumber
1/2 of an 8-oz. pkg. reduced-fat cream cheese softened
2 Tbsp. snipped fresh basil
1/4 tsp. salt (optional)
8 slices firm-textured whole wheat bread
2 large apricots or 1 nectarine, pitted and thinly sliced
1/4 cup assorted sprouts or alfalfa sprouts
1/4 cup arugula leaves or cilantro sprigs

Peel cucumber. Cut in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside. In a small bowl combine cream cheese, basil, and salt, if desired. Spread about 1 tablespoon of the cheese mixture on 4 of the slices of bread. Add the cucumber slices, fruit slices, sprouts, and arugula or cilantro. Top with remaining 4 slices of bread.
Cut each sandwich in half.


ORR

Easy Asian Noodle Salad

8 oz. thin spaghetti, cooked, drained and cooled
2 cups diagonally cut snow peas
1 can (11 oz.) mandarin oranges, drained
1 medium red pepper, thinly sliced
1/3 cup diagonally sliced green onions
1/2 cup KRAFT Asian Toasted Sesame Dressing
8 lettuce leaves



TOSS spaghetti with peas, oranges, peppers, onions and dressing. Cover and refrigerate, if desired.
SERVE over lettuce

Answer 6

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 7

VEGAN BEAN SALAD

INGREDIENTS:

1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can green beans, drained and rinsed
4 green onions, chopped (scallions)
1 stalk celery, sliced

1/2 cup apple cider vinegar
1/4 cup vegetable oil
1 Tbsp honey
1/2 teas ground dry mustard
1/4 teas garlic powder
1/4 teas ground black pepper
1/4 teas onion powder (optional)
1/4 teas ground cayenne pepper (optional)

DIRECTIONS:

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

This will keep for a week in the refrigerator, so you can have for lunches and dinners.

Answer 8

They actually make veggie bologna and turkey. I can't think of the brand name right now but check your Vegetarian section (Stop and Shop has one) to see if there's any type of veggie cold cuts that you'd like. Good luck!

Answer 9

You should try tortilla's filled with what ever you want , it gives variety from sandwiches , its the only thing i ever take to college . You can put in them whatever you want , try quorn turkey slices with cranberry sauce , or salad . They taste so much better than sandwiches .

Answer 10

Sounds like you're stuck with salads in a coolbox unless you can get a firm to let you pre order and deliver
Good luck