Any ideas for.........vegetarian lunches??!
Answers: hey any lunch ideas for a vegetarian bored with bananna brown bread sandwiches toasted salad brown bread sandwiches....beans on brown bread toast: any ideas??? for lunch time something light but filling?? if so pls enclose ingredients and how to make it? thanks x
wholemeal pitta with houmus and salad
kfc's.if your name is not victoria beckham that is.
How about a bean burrito...Just use a can of veg. beans and a flour tortilla and some cheese and roll it up. You can add salsa to it and eat it with chopped up tomatoes and lettuce.
Rice dishes are good too...Beans and rice
Egg salad sandwich
peanut butter on bread
cheese and crackers
Vegetable soup
steamed veggies with soy sauce over rice
carrots
I'd say find some vegetarian tortillas and grill or sautee veggies like peppers, onions, garlic...etc with some herbs/spices, and make them into veggie tacos. You could also include a few sauteed/cooked potatoes, tomatoes, and so on.
Mixed salad with chick peas, sweetcorn and oil, vinegar and dijon mustard dressing...mmmmmm
maybe rissotto?
pot noodle
Boca burger wrapped in lettuce,
not sure if you have access to a fridge or microwave but i like to make a big meal and then just break it up into tupperwares and bring it to work for lunch....
are you vegan ? i'm vegetarian... so i might have a soy ham and cheese sandwich on whole grain bread, a wrap of soy chicken, salsa, lettuce, cheese, veggie chili (bought or make yourself- beans, soy ground meat, veggies, tomatoes, chili seasoning), rice with beans and veggies, minestrone soup, hummus with pita chips and veggies...
hi my favourite sandwich is a seeded pitta bread with humous, sliced avocado pear, crispy lettuce, tomato, red onion, and a splash of sweet chilli sauce or mango chutney!!
try it!
or a small amount of pasta with red kindney beans, sweetcorn., baby tomatoes, onion, red/green/yellow peppers, add a tablespoon of mixed seeds and a couple of walnuts, raisans, brazil nuts. either add a spoon of mayo or drizzle with olive oil. put in a tightly sealed luch box.
This is from the internet...Have not tried it yet...
Vegan Chicken & Dumplings
This is so close to the Chicken & Dumplings that I used to make back when I ate meat that it's scary. I was actually surprised at how well it came out for a first try. The main thing that I DID learn is that I need to add more vegetable broth at the end next time because it was just a little bit short on the liquid part. Not bad though. I think I'll also try leaving all of the fat out of the dumpling part next time too because I mean, do you really need it if the dumplings are going to be absorbing all that moisture from the broth? I don't think so. The "chicken" in this dish is actually a simple seitan, but don't worry, you just make it as you go along and it's really easy. It doesn't require hours of cooking either. I made this batch, from start to finish, in probably 75-80 minutes. So what did I do?
First, get a big pot, like you would cook spaghetti in, and mix up your cooking broth. This is what you will cook the chicken-style seitan that you make in, and it will also become the liquid part of the Chicken & Dumplings. It's YUMMY! Just stir all of this together in your big pot:
CHICKEN & DUMPLINGS - COOKING BROTH
4 cups water
1/2 cup nutritional yeast
4 tbsp soy sauce
2 tsp onion powder
1 tsp rubbed sage (the dried powdery kind in the little metal spice can)
1/2 tsp rubbed thyme (the dried powdery kind in the little metal spice can)
1/2 tsp celery seed
1/8 tsp dried rosemary
1 tsp salt
I put it a little fresh ground black pepper also, not much, just a few turns of the pepper mill
Now, get this started heating up to boiling, and while that happens, in a mixer (I used a KitchenAid mixer with the paddle attachment, NOT the dough hook) stir together the following:
CHICKEN & DUMPLINGS - CHICKEN STYLE SEITAN
1 cup vital wheat gluten
1/4 cup chickpea flour (besan flour)
1 cup water
Let this knead for 5 minutes or so until your broth is boiling, then turn the heat down to simmer and, once it's not vigorously boiling anymore take your big rubbery ball of gluten that you made and start pulling off really small pieces with your fingers and dropping them into the broth (Don't let the broth boil anymore from this point forward or your seitan will puff up too much). You want to make sure that the pieces are really small, smaller than you would want a bite of "chicken" to be because they will swell up quite a bit as they cook. This took a couple of minutes because I tore my pieces off really small. Just remember that each little piece that you drop in there will be one bite of "chicken", so keep them very small.
Now, just cover this pot and let the stuff simmer for an hour or so. I let mine go 60 minutes. Who knows, you might be able to get away with 45 minutes since there's another 20 minutes of cooking once you add the dumplings. But I cooked mine for an hour. Briefly remove the cover and stir everything around every 10-15 minutes or so just to keep everything separated.
When you get close to the end of your cooking time, then you can start mixing up the dumplings. In a bowl, mix these things together:
CHICKEN & DUMPLINGS - DUMPLINGS
2 cups flour
5 tsp baking powder
1 tsp salt
Now cut in (with a fork):
2 tbsp Earth Balance Margarine
2 tbsp vegetable shortening
I dare say that you could probably leave all of this fat out completely since the dumplings will be so moist from steam cooking in the broth. Now just stir in Soy Milk with a fork until you get a nice ball of dough that you can work with. I have no idea about the amount. I just keep pouring a little in at a time and stirring with a fork. When it's absorbed all of the flour and the dough pulls away from the side of the bowl, then I know it's ready.
I poured in 3/4 cup of vegetable broth into the pot at this point just to increase the amount of liquid. It will thicken up from the flour in the dumplings. Next time though, I think I need to add at least another whole 15 oz. can of vegetable broth (in addition to the 3/4 cup) because mine came out a little short on liquid. I guess it just depends on how "soupy" you want it. At this point, I also turned the heat up on my pot a little bit to MED-LOW. Now, just uncover the pot and pinch off little pieces of the dough and drop into the broth, just like you did with the gluten. I like to keep these small too. You can also roll this out and cut it into little squares and drop into the broth, but I like mine dropped on top like this. Now, after you get all that dropped in, just replace the lid and let them cook for about 10 minutes like that, then uncover them and let them cook another 10 minutes or so, until you think they are done. Then just give the whole thing a good stir and you're done!
This recipe still needs a little bit of work, but not much. Probably just figuring out the exact amount of veggie broth to add at the end. The texture of the "chicken" pieces is so much like those little cubes of real chicken in those cheap frozen pot pies that it is frightening. This is gonna' be one of my favorite vegan comfort foods, I can already tell you. This would be a good way to start out making a Vegan Chicken Pot Pie too. Anyway, if any of you try this I would interested to hear what you think about it, and what you try different. If you liked Chicken & Dumplings when you were an omnivore (if you ever were) then you NEED to make this. It's good.
To go along with the Chicken & Dumplings I just brought some veggies; some Peas & Carrots and some Sweet Yellow Corn. And for dessert I just threw together some Sunflower Seeds, some Raisins & a few Dried Apricots.
So there you have it, my yummy lunch for Tuesday. I even gave a couple of bites of it to an omnivore at work and they confirmed that this DOES indeed taste like Chicken & Dumplings. WOW!
http://www.veganlunchcast.com/2007/03/ve...
Its light, but it is not low-fat I guess (you could modify it though), but this is what I have for lunch often (I have it hot at home, but it works just as well cold according to my boyfriend)
Halve a small ciabatta (Asdas do little square ones in a 3pk that work well), spread half with tomato puree/chopped toms and season.
Cook some Quorn 'chicken' pieces (or any other protein...) and put on top of the tomatoed half. I then put curry/Caribbean powder on it to make it spicy.
Then plop some spinach on top and some mozzarella/mild cheddar (mature makes it taste a bit funky, not sure why)
Bung that half under the grill till it has started to melt. Butter/olive oil the other half so it doesn't burn and shove that under the grill too.
Before putting it together like a sandwich, I put a small smear or M&S garlic mayo on the oiled half.
It doesn't make you feel stuffed but fills you up.
My cure for being "bored" with my diet was buying a big spice rack with many different spices. You'd be amazed how the same dish can taste completely different with different spices (e.g. some oregano and garlic vs with cumin and tumeric). And by spice, I mean flavor, not necessarily hot spices. Most all spices are extremely good for you, too.
Anyway, here are my current favorites which I always throw in a pinch of some different spice to keep it exciting.
Quesadillas! Whole wheat tortilla with some lightly grilled broccoli, corn and carrots and just a tiny sprinkle of cheese to told it together. Then lightly brown it on a skillet. It's a nice light meal if you go as easy on the cheese as possible. Soy cheese works well too.
Or if want something easy to pack, make a veggie burrito. I like using any steamed veggies with black beans, some salsa and no cheese.
I love sandwiches though. My favorite is a green monster I make with a bunch of green stuff: Pesto, spinach, avocado, cucumbers, onions, sprouts.
Oh, and lately I've been making fried brown rice. Cook the brown rice with water as it says on the package (I make a few days' worth and store it in the fridge). If you can find Thai brown rice, it's the best! It's slightly crunchy and very flavorful (as opposed to jasmine brown rice that just seems like dirty white rice). Then throw some in a non-stick pan with or without oil on medium heat and add some veggies (string beans, peas, corn and carrots are a yummy combo). While it cooks, I like to add a pinch of salt and garlic powder and Indian spices like a good curry mix or a few pinches of masala and a tiny drizzle of pure maple grade B syrup. The rice will start popping and get a little light and fluffy when it's almost done. Mmmm. Without oil, this is very light and filling.
Nothing wrong with a good salad either. Again, change up the spices to keep it interesting.