It shouldn’t come as a surprise that lunch is my favourite meal of the day. This is why today I have for you another 3 vegan lunch ideas for the winter time. It makes me so happy that you enjoy watching these videos and try my recipes. The cool thing about these lunches is that they all cost less than $1.50 per portion. I know a lot of you have been requesting more affordable vegan recipes. So there you go!
1. Refreshing Greek Salad
I’ve been a fan of the Greek salad for as long as I can remember. Once I started following a plant-based diet, I wasn’t sure if I could ever make Greek salad again because I didn’t know what to use instead of feta cheese. Then one day as I was looking at a lonely cauliflower head in my fridge, I thought to myself that it will look exactly like feta cheese once cut into small florets. And I was absolutely right! Of course, cauliflower tastes nothing like feta cheese, but I love how it looks in the salad and that it’s full of amazing nutrients. So why not use it?
If you’re looking for a vegan feta cheese substitute that tastes similar to the real thing, check out this recipe for Tofu “Feta” Cheese. I’ve made it a few times and it tastes really yummy, but I have to be honest most of the time I’m too lazy to make it. So I stick to cauliflower.
2. Easy Chana Masala
You probably heard me mention this before. I can’t eat chickpeas. They don’t get along with my tummy. The ONLY recipe that I make an exception for is this Chana Masala. I love spicy dishes full of bold flavours and this is exactly what this recipe brings. The ingredients that I listed below create a pretty mild Chana Masala. If you want to increase the heat, double the amount of jalapeño peppers and/or add a couple of red hot peppers.
3. White Bean and Kale Soup
Winter time is soup time. Actually scratch that. For me, any time is soup time. But this White Bean and Kale Soup is especially wonderful during the colder months. I like using white beans in soups as they add a really nice creaminess and make the recipe more filling.
- 1 large cucumber
- 4 medium tomatoes
- 3 celery stalks
- ¼ cup red onion, diced
- ½ cup Kalamata olives
- ½ cup cauliflower, cut into small florets
- ¼ cup gluten-free croutons (optional)
- 3 tbsp olive oil
- ½ tbsp dried oregano
- salt and pepper
- 800 gr canned chickpeas
- 1 tbsp grapeseed oil
- 1 large onion, diced
- 4-5 garlic cloves, minced
- 1 tbsp ginger, grated
- 1-2 jalapeno or serrano peppers, diced
- 90 ml tomato paste
- ¾ cup water
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1½ tsp garam masala
- ½ tsp salt
- 1 tbsp grapeseed oil
- 2-3 garlic cloves, minced
- 3 celery stalks, cut into large chunks
- 1 medium carrots, cut into large chunks
- 1 large onion, cut into large chunks
- 3¼ cups white beans
- 6 cups veggie stalk
- 4 cups kale, torn into small pieces
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper
- Chop cucumber, tomatoes, celery and red onion into large chunks. Cut cauliflower into small florets.
- In a large bowl, combine chopped vegetables, olives and croutons.
- For the dressing, mix together olive oil, oregano, salt and pepper.
- Pour the dressing over the salad and mix well. If you're not having the salad right away, store the dressing separately and add it as you're about to eat.
- In a large pot, heat the oil over medium heat.
- Add diced onion and cook for 3-4 minutes until soft.
- Add garlic, ginger and jalapeño peppers and cook for 2 minutes.
- Add all of the spices and cook for 1 minute until fragrant.
- Pour in water and tomato paste and scrub the bottom of the pot. Add the chickpeas.
- Reduce heat to medium/low, cover the pot and simmer for 15 minutes.
- When serving, squeeze some lemon juice on top and add fresh cilantro or parsley. Pair with rice or leafy greens.
- Heat oil in a large pot over medium heat. Add onion and garlic and cook for 3-4 minutes.
- Add carrots and celery and continue cooking for 5 minutes until the vegetables are soft.
- Add veggie stalk, beans and bay leaf. Bring to a boil.
- Stir in the spices and mix well.
- Reduce the heat to medium/low and simmer for 10 minutes.
- Add kale and adjust the consistency by adding more stalk or water if needed. I added about 1 cup of water. Continue cooking for 10 minutes.
- For a creamier option, blend a third of the soup in a blender and stir it back into the pot.