TOP 9 Lunch Recipes Delicious

Here are TOP  9 Lunch Recipes Delicious . surprisingly delicious.

Pasta Salad with Marinated Artichoke Hearts and Tofu

Ingredients:

  • 1 lb medium pasta shape, uncooked
  • 1 can (15 oz) marinated artichoke hearts, drained, chopped
  • 1 cup Tofu firm cut into small cubes
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup onion finely diced
  • 1/3 cup chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 2/3 cup vegan salad dressing

Instructions:

  1. Prepare pasta according to package directions.
  2. In a large salad bowl, combine artichoke hearts, Tofu, mushrooms, onion, basil, and the salt and pepper.
  3. Rinse pasta with cold water, and drain well.
  4. Add pasta and vegan dressing to a salad bowl; toss well.
  5. Taste and adjust salt and pepper to taste.
  6. Serve or keep refrigerated.

Baked “Hasselback” Sweet

Ingredients:

  • 1/2 cup olive oil
  • 1 Tbsp of fresh rosemary finely chopped
  • 4 large sweet potatoes, chopped
  • 1/2 tsp ground mustard
  • Kosher salt and freshly ground black pepper
  • 1 cup Tofu grated (optional)

Instructions:

  1. Preheat oven to 425 F.
  2. Wash and rub potatoes; cut trough potatoes about halfway into thin slices (as Hasselback potatoes).
  3. Combine olive, rosemary, and ground mustard; generously brush potatoes.
  4. Place sweet potatoes on a greased baking sheet.
  5. Bake for 60 minutes or until soft.
  6. Remove from the oven, and let cool for 10 minutes.
  7. Serve with grated Tofu (optional)

Baked Buffalo Cauliflower

Ingredients:

  • 2 Tbsp olive oil
  • 1 cup of soy milk
  • 1 cup soy flour
  • 2 tsp garlic powder
  • 1 head of cauliflower, chopped into flowerets
  • 1 cup Red Hot Sauce (or vegan Buffalo sauce)
  • 2 Tbsp of avocado oil

Instructions:

  1. Preheat the oven to 450 F/225 C.
  2. Grease a shallow baking dish with olive oil; set aside.
  3. In a bowl, stir together soy milk, soy flour, and garlic powder until well combined.
  4. Coat the cauliflower florets with the soy flour mixture and place in a prepared baking dish.
  5. Bake for 18 to 20 minutes.
  6. In a meanwhile, heat Red Hot Sauce or vegan Buffalo sauce with avocado oil in a saucepan.
  7.  Pour the hot sauce over the baked cauliflower and bake for an additional 6 to 8 minutes.
  8.  Serve hot.

Ingredients:

  • 4 Tbsp rice oil
  • 3 cups sweet corn kernels (frozen or fresh)
  • 2 green onions, thinly sliced
  • 1 cup vegan mayonnaise
  • 1 Tbsp brown sugar
  • Salt and pepper to taste
  • 8 oz silken tofu shredded

Instructions:

  1. Preheat oven to 400 F/200 C.
  2. Grease a baking dish with rice oil.
  3. In a bowl, combine together corn kernels, green onions. Vegan mayonnaise, brown sugar, and salt and pepper; stir to combine well.
  4. Pour the corn mixture into a prepared baking dish.
  5. Sprinkle evenly with shredded tofu.
  6. Bake for 14 to 16 minutes.
  7. Remove from the oven and allow it to cool.
  8. Serve.

Baked Tamari-Tofu and Cabbage Salad

Ingredients:

  • 1 lb firm tofu, drained and cut into 1/2-inch slabs
  • 1/2 cup tamari sauce
  • 1 lb shredded cabbage
  • 2 shredded carrots
  • 1 onion finely sliced
  • Sea salt and ground pepper to taste
  • 4 Tbsp sesame oil
  • 1 Tbsp fresh ginger grated
  • 1 tsp hot chili paste
  • 3 Tbsp rice vinegar or apple cider vinegar
  • 2 cloves garlic minced
  • 4 Tbsp water

Instructions:

  1. Preheat the oven to 375 degrees F.
  2. Grease a baking sheet with some oil and set aside.
  3. Toss Tofu slabs with 1/4 cup of the tamari sauce.
  4. Arrange the tofu on the prepared baking sheet and bake for 25 to 30 minutes.
  5. Remove from the oven and set aside to cool.
  6. In a large bowl, combine the cabbage, carrots, and onion; season with the salt and pepper, and set aside.
  7. In a separate bowl, combine sesame oil, ginger, chili paste, and remaining 1/4 cup of tamari sauce, vinegar, garlic, and water.
  8. Pour the garlic-ginger mixture over the cabbage mixture and toss to combine.
  9. Taste and adjust seasonings.
  10. Serve topped with tofu.

High-Protein Minestrone Soup

Ingredients:

  • 1 cup dried beans, soaked
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 large carrot peeled and cut into 1/2-inch slices
  • 1 cup shredded cabbage
  • 1 stalk celery cut into 1-inch chunks
  • 1 cup fresh chard chopped
  • 1 zucchini sliced
  • 1 large potato peeled and diced
  • 1 cup tomato paste
  • 2 cups vegetable broth
  • 1/2 cup olive oil
  • Salt and ground pepper to taste

Instructions:

  1. Soak beans overnight.
  2. Place all ingredients into your 6 quarts Crock-Pot.
  3. Give a good stir and cover.
  4. Cook on HIGH for 4 to 5 hours or on LOW heat for 8 hours.
  5. Taste, and adjust salt and pepper.
  6. Serve hot.

Hot Sour and Spicy Bok Choy Salad

Ingredients:

  • 1/3 cup sesame oil
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • Salt and ground pepper to taste
  • 1 1/2 lbs Bok Choy (chopped)
  • 2 Tbsp of lime juice
  • 1 tsp crushed red pepper
  • 1/2 tsp hot chili pepper finely chopped
  • 1 tsp garlic powder
  • 1/2 cup water

Instructions:

  1. Trim the Bok Choy stems off and rinse under cold water; place into a colander to drain.
  2. Heat oil in a large frying skillet over medium heat.
  3. Sauté onion and garlic with a pinch of salt until soft or for 3 to 4 minutes.
  4. Add Bok Choy and slightly stir.
  5. Cover and cook for about 3 to 4 minutes.
  6. Add fresh lime juice, crushed pepper, chili pepper, and garlic powder.
  7. Pour water and simmer for a further 4 to 5 minutes.
  8. Taste and adjust salt and pepper to taste.
  9. Serve hot.

Integral Rotini Pasta with Vegetables

Ingredients:

  • 1 lb whole-grain pasta rotini
  • 4 Tbsp olive oil
  • 2 cups zucchini – cut into small cubes
  • 1 red onion, cut into cubes
  • 1 red bell pepper sliced
  • 1 cup of vegetable broth
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic finely sliced
  • 1/2 cup fresh basil finely chopped
  • 2 Tbsp lemon juice (freshly squeezed)
  • Salt and ground pepper to taste

Instructions:

  1. Cook rotini pasta according to the instructions on the package.
  2. Rinse and drain into a colander; set aside.
  3. Heat oil in a wok or deep frying pan over medium heat.
  4. Add zucchini, onion, and red peppers; sauté for about 6 to 7 minutes.
  5. Add sliced garlic, a pinch of salt, and stir for 2 minutes.
  6. Add cherry tomatoes and vegetable broth; cook for a further 3 to 4 minutes.
  7. Add rotini pasta and fresh basil; toss to combine well.
  8. Taste and adjust salt and pepper to taste.
  9. Serve with lemon juice.

Mushrooms and Chickpeas Risotto

Ingredients:

  • 1/2 cup olive oil
  • 1 onion finely diced
  • 1 1/2 cups rice basmati
  • 2 cups fresh mushrooms sliced
  • 2 cups vegetable broth
  • 2 cups of water
  • 1/2 lb canned chickpeas, drained and rinsed
  • 1/4 tsp turmeric ground
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a deep skillet over medium-high heat.
  2. Sauté the onion and rice for 2-3 minutes; stir frequently.
  3. Pour the broth, water, sliced mushrooms, turmeric, and boiled chickpeas; stir well.
  4. Bring to boil, reduce heat to medium, cover and cook for 18 minutes; stir occasionally.
  5. Remove from the heat and let it cool for 5 minutes.
  6. Taste and adjust salt and pepper to taste; stir.
  7. Serve.

Final:

Try all these delicious recipes to experience the many benefits of having lunch properly. Enjoy!

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