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11 vegan work from home lunches

by Jessica Lockyer-Palmer

published on 5 January 2021

For those of us working from home, one of the biggest benefits has to be the chance to create a lunch of your choosing from scratch every day. And if there’s one group of people most likely to celebrate this, it’s vegans and anyone taking part in Veganuary. The shift to remote working means the opportunity to rustle up a creative, nutritious and satisfying lunch and with no threat to your promise to stick to a vegan diet. Here are a selection of our favourite recipes to inspire your work-from-home lunches for the weeks ahead.

Mini Garden Flatbreads

Mini Garden Flatbreads

by Roxy Pope & Ben Pook

These quick and easy vegan flatbreads are topped with crisp veg, a sweet pea crush and plenty of za’atar, offering a taste of spring when you need it most.

From the book

15-Minute One-Pot Dhal

15-Minute One-Pot Dhal

by Grace Regan

Think you can’t cook up a flavoursome dhal on your lunch break? This 15-minute recipe will change your mind. Packed with spices, garlic, and ginger, this dhal will power you through the rest of your day.

Bulgur, Tomato, and Aubergine Pilaf (Shulbato)

Bulgur, Tomato, and Aubergine Pilaf (Shulbato)

by Sami Tamimi, Tara Wigley

With cubes of roasted aubergines and substantial bulgur to keep you full until dinner, this flavour-packed pilaf needs little more than a dollop of your favourite plant-based yoghurt.

Kale and Griddled Pineapple Salad

Kale and Griddled Pineapple Salad

by Rachel Ama

Fresh and nutritious, Rachel’s griddled pineapple salad with avocado, kale, tomatoes and onions is a slice of sunshine on a plate. 

Holy Shiitake Mushrooms with Fresh Noodles!

Holy Shiitake Mushrooms with Fresh Noodles!

by Damian King Lee

A simple stir-fry requiring minimal effort, but delivering maximum results. The soy and sesame sauce is particularly addictive.

Meera Sodha’s Scrambled Tofu Akuri

Meera Sodha’s Scrambled Tofu Akuri

from EAST

A fiery, akuri-style dish, made with plenty of garlic, chilli, and ginger, this scrambled tofu puts regular scrambled eggs in the shade.

EAST
From the book

EAST

Quinoa and Broad Bean Falafel with Lemon

Quinoa and Broad Bean Falafel with Lemon

by Alice Hart

Serve these crisp on the outside and soft in the middle quinoa and broad bean falafels with a generous spoonful of hummus or nestled into pillowy pita.

Sushi Buddha bowl with nori

Sushi Buddha bowl with nori

by DK Publishing

Protein-packed and full of goodness, this rainbow-toned sushi twist on a Buddha bowl boasts tofu, edamame, brown rice and plenty of raw veg.

Three Plant-based Back-to-School Sandwiches

Three Plant-based Back-to-School Sandwiches

Working from home lunches don’t have to mean an all-out rejection of the humble sandwich. Here our favourite vegan duo, The Happy Pear, suggest three different plant-based fillings, from ‘egg’ mayo to ‘chicken’ tikka.

Rainbow Tabbouleh with Avocado, Radishes and Pomegranate

Rainbow Tabbouleh with Avocado, Radishes and Pomegranate

Brighten up your lunchtime with this one-tin tabbouleh topped with avocado, greens, pomegranate and a vibrant citrusy dressing.

Zen Noodle Broth

Zen Noodle Broth

by Lee Watson

If a soothing bowl of restorative goodness is just what your working day needs, look no further than Lee Watson’s zen noodle broth, a deeply-flavoured mushroom-based soup with plenty of leafy veg, aromatics, and soba noodles for sustenance.

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