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    Home » Lunch » Page 16

    Lunch

    Vegan stuffed peppers are an all-time family favourite. They’re easy to make, adaptable to whatever you have on hand and can be made ahead for a quick dinner with minimal prep. With a cheap filling of rice, mushrooms and carrots, these stuffed peppers are perfect for a filling meal on a budget.

    No-Bake Vegan Stuffed Peppers

    Tofu for beginners: a quick and easy guide to cooking tofu and more than 50 recipes to try!

    Tofu for Beginners (with 50+ recipes)

    This Spanish chickpea stew is an easy one-pot, freezer friendly and oil-free meal that costs just pennies per bowl.

    Spanish Chickpea Stew

    This Spanish-style vegan lentil stew is easy to make with very simple ingredients and perfect for vegans on a serious budget. Hearty and comforting, this oil-free recipe is great as a plant-based main dish for chilly evenings or as a side for a summer barbeque or picnic. It’s a freezer-friendly meal that comes in at only $0.46 a serving.

    Spanish-Style Vegan Lentil Stew

    These almond butter noodles are deliciously creamy, quick and easy to make, and packed with a rainbow of veggies. I used soba noodles for this vegan recipe but it works equally well with udon, rice noodles, zoodles or even simple spaghetti.

    Almond Butter Noodles

    This vegetarian enchilada soup tastes just like ... you guessed it: enchiladas, but in soup form. Not only is it super tasty, it’s much quicker and easier than traditional enchiladas as it can be ready in just 20 minutes! It’s a super lazy, freezer friendly and filling meal that costs less than two dollars a serving.

    Vegetarian Enchilada Soup

    50 Vegan High Protein Salads

    50 Vegan High Protein Salads

    These tofu banh mi vegan sliders are packed with flavour and a fun twist on the classic banh mi sandwich. They’re great as finger food or appetizers for a party, or as a delicious dinner served with fries or a salad.

    Tofu Banh Mi Vegan Sliders

    You’ll get a whole, balanced and filling meal in just one dish with this baked beet falafel vegan quinoa bowl with horseradish dill sauce. Beet falafel is a great twist on traditional falafel with the same great taste and an extra dose of veggies. They’re baked rather than fried for a healthier and oil-free recipe and served on a bed of quinoa and a mix of delicious raw and lightly cooked vegetables.

    Baked Beet Falafel Vegan Quinoa Bowl

    This spring vegetable zoodle pasta with garlicy lemon sauce is light and fresh and the perfect way to take advantage of the season’s vegetables. Lightly blanched asparagus and snow peas are tossed with zucchini noodles and whole wheat pasta and topped with crispy radishes. A quick and easy recipe for a busy weeknight dinner.

    Spring Vegetable Zoodle Pasta

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