These lunches will be sure to give you a midday energy boost when you need it most.
Recipes like these Citrus Lime Tofu Salad and Salmon-Stuffed Avocados are tasty and filling midday meals.
Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
Carolyn A. Hodges, R.D.
3-Ingredient Chickpeas with Kale & Sun-Dried Tomatoes
Oil-packed sun-dried tomatoes pull double duty in this recipe.
Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner.
To save even more time, use a preshredded coleslaw blend.
Carolyn A. Hodges, R.D.
Look for precooked lentils in the refrigerated section of the produce department.
Here, we combine it with avocados in an easy no-cook meal.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Carolyn A. Hodges, R.D.
Store them in the fridge for up to 4 days to reheat on demand.
Cabbage, Tofu & Edamame Salad
Craving crunch?
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots and chow mein noodles.
Jason Donnelly
This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
Chickpea Salad Sandwich
This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious.
Celery brings a nice crunch.
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps.
Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
If you’re free to’t find it, basil pesto or sun-dried tomato pesto also work well.
Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.
Caprese Sandwich
This caprese sandwich is fresh from the basil and hearty from thick, crusty ciabatta.
The sun-dried tomatoes deepen the flavor.
Carolyn Hodges, M.S., RDN
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Jacob Fox
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
