quick, easy lunch ideas?

Answer 1

Savoury Combinations
Try the basic ingredient on its own or with any of the variations listed.
Salad: with crisps, or with Bean Pâté or with hummus.
Cheese: (vegetarian of course) with salad or onion, or pickle, or tomato, or yeast extract.
Grated Cheese: with grated carrot and fresh chopped parsley or mixed with tomato pur*eacute;e or mustard or vegetarian pesto.
Free range hard boiled egg: chopped with mayonnaise, cress and mint or chopped and mixed with tomato purée.
Yeast Extract: with salad or with peanut butter or any nut butter.
Peanut Butter: with cress or with finely sliced green pepper and onion.
Smoked Tofu: mashed with mayonnaise and fresh chopped parsley or sliced with beetroot and/or tomato, or sliced with salad.
Braised Tofu: very well drained and dried, thinly sliced with salad.
Sausalatas: sliced with mayonnaise and cress.
Herbed Tartex: with raw mushrooms.
Cold Nut Roast: sliced with salad or with tomato purée or mustard or pickle.
Avocado: mashed with curry powder and salad.
Survival Spread: with salad or alfalfa sprouts.
Cream cheese: with grated carrots and raisins or salad or sliced apple and cress or finely chopped red pepper or chopped onion or Marmite or own choice of herbs and spices.

Answer 2

I created a tuno salad that made great sandwiches for days.
I think the trick is to prepare your recipe on the weekends or the night before. This makes putting anything together quick and easy in the long run.

Another idea is to pack dinner leftovers for lunch the next day. Its an easy option and it helps to reduce food that might otherwise be left to go bad.

Anyhow, I thought I would leave my adapted tuno recipe here just in case:

1 can of tuno (MorningStar) rinsed and drained well.
3-4 T Extra Virgin Olive Oil
2 T Minced Celery
2 T Minced Red Onion (soaked in cold water for 5 minutes; drained and dried well) (I use any onion in a pinch)
1 t Minced Fresh Flat Leaf Parsley
1/3 c vegan mayo
1 T Whole Grain or Dijon Mustard
Freshly Ground Pepper and Sea Salt to taste
Freshly Squeezed Lemon Juice to taste
2 T Sweet Pickle Relish

In a small mixing bowl break up the tuno with a fork. Toss with the celery, onion, and parsley. Add the vegan mayo, mustard and season with salt and pepper, to taste. Stir to combine. Add lemon juice, to taste. Adjust seasoning as needed.

I toasted up a slice of sprouted spelt bread and put slices of vegan cheddar and a slice of tomato. I popped it in the toaster oven until warm and melty. I think that was about the best vegan open faced tuno melt I have ever had!

I hope that helps. Happy cooking!

Answer 3

Check out the Vegan Lunchbx blog--she even has a cookbook called Vegan Lunchbox.

Answer 4

Piles of shaved ham and swiss cheese on whole grain bread with lettuce.

Roast beef, seafood salad, ---- If you are going to have a lunch have a LUNCH.

Answer 5

Sandwich:

Veganeise spread
mustard
tomatoes
thinly sliced onions
avocado (lots of it)
alfalfa
salt & pepper

yummy!

Answer 6

Meat. Bread. Cheese.

Answer 7

PB and J

Answer 8

turkey sandwiches, roast beef, ham, tuna........