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The best vegan packed lunches

by Malou Herkes

published on 17 December 2018

Lunch can often be the trickiest time to stick to a vegan diet, particularly when you’re on the go. Avoid being at the mercy of the vegan options (or lack thereof) when you’re out and about with these plant-based packed lunches. Designed to be easily portable and adaptable, there’s the gamut of lunch favourites, from salads to sandwiches. 

Indian Chickpea and Pomegranate Salad

Indian Chickpea and Pomegranate Salad

by Jérôme Eckmeier, Daniela Lais

Pack this chickpea and pomegranate salad into your lunchbox and you won’t regret it. From Vegan on the Go, it combines pomegranates with chickpeas and an Indian-style mint and (soya) yogurt dressing – fresh flavours that just happen to be vegan.

From the book

DK Publishing

Meera Sodha’s Winter Pilau with Beetroot, Cauliflower and Coriander Chutney

Meera Sodha’s Winter Pilau with Beetroot, Cauliflower and Coriander Chutney

from EAST

Meera Sodha’s winter pilau makes use of the best ingredients the season has to offer: spiced, roasted root vegetables and cauliflower along with bright red pomegranate seeds.

EAST
From the book

EAST

Superfood Salad with Miso and Tahini Dressing

Superfood Salad with Miso and Tahini Dressing

by Nick Knowles

Vibrant and packed with flavour, this superfood salad from Nick Knowles’ Proper Healthy Food boasts a miso, tahini and garlic dressing you’ll soon want to drizzle on pretty much everything. 

Barbecue Pulled Jackfruit Sandwich

Barbecue Pulled Jackfruit Sandwich

by Jérôme Eckmeier, Daniela Lais

Cook up a batch of BBQ pulled jackfruit using this simple recipe, then use it over the coming week stuffed into sandwiches, pitas or jacket potatoes.

Roasted Beets and Butternut Squash with Tahini

Roasted Beets and Butternut Squash with Tahini

by Rachel Ama

The combination of sweet roasted vegetables, creamy tahini, and sharp, juicy pomegranate seeds in this recipe from Rachel Ama’s Vegan Eats is hard to top. If you’re looking for something to set you up for the afternoon, this hearty lunch is exactly what you need.

Crunchy Squash Satay Salad

Crunchy Squash Satay Salad

by Naomi Twigden, Anna Pinder

This salad from Lunchbox Salads puts quinoa, roasted butternut squash and crunchy red cabbage at the fore. Learn how to make this zesty and spicy peanut satay dressing and you’ll be able to add it to any variation of grain and seasonal vegetable.

Spicy Root Veg Soup

Spicy Root Veg Soup

by Caroline Craig & Sophie Missing

This spicy root veg soup from The Little Book of Lunch is laced with garam masala and fresh chilli to warm you up on cold days. A great recipe to batch cook and take to work throughout the week. Simply leave out the butter and use a little extra olive oil to make it vegan. 

Spaghetti Pomodori e Olio

Spaghetti Pomodori e Olio

by Jérôme Eckmeier, Daniela Lais

This simple pasta recipe from Vegan On The Go combines spaghetti with tomatoes, pine nuts and a hint of lemon for a quick and easy vegan lunch full of Italian flavours.

Gyro Wrap

Gyro Wrap

by Lauren Toyota

Go Greek with these gyro-inspired wraps from Lauren Toyota’s Vegan Comfort Classics. Packed with veg, seitan and a creamy cucumber sauce, make the fillings on a Sunday afternoon and you’ll be set for the week.

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