These high-protein vegetarian lunches are perfect for a refreshing mid-day meal to keep you feeling fueled and energized.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Baked Falafel Sandwiches
This street-style falafel sandwich is herbaceous, tangy and rich.
Photo: Jacob Fox
The falafel gets nice and crispy in the oven while the veggies inside keep it simple and fresh.
Make the tahini sauce (see Associated Recipes) ahead of time for easy prep.
Chickpea Salad Sandwich
This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious.
Jacob Fox
Celery brings a nice crunch.
Spinach & Mushroom Quiche
This healthy vegetarian quiche recipe is as simple as it gets.
It’s a quiche without the fussy crust!
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Using frozen riced cauliflower instead of rice reduces the carb contentand makes for quicker prep.
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Beans not only boost protein, but also add creaminess to the farro mixture.
Chimichurri sauce brightens the dish.
Piled-High Vegetable Pitas
Fresh, bright flavors come alive in these easy vegetarian pitas.
These pitas would also work well with whatever leftover cooked veggies you have on hand.
No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
The extra dressing is delicious served with grilled vegetables.
A dollop of sour cream zhuzhed up with beet and lime adds even more flavor.
Look for precooked beets in the produce department of your grocery store.
Be sure to save some of the pasta water to make a sauce.
Greg DuPree
Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
Lighten up your burger!
Bean patties have less saturated fat and more fiber than beef patties.
Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.
Fred Hardy
Antonis Achilleos
Jacob Fox
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Carolyn A. Hodges, R.D.
Jennifer Causey
