15 Best Vegetarian Lunch Recipes

Grilled Vegetable and Hummus Wrap

This Grilled Vegetable and Hummus Wrap is a flavorful and nutritious choice for a satisfying vegetarian lunch.

Ingredients:

• 1 large whole wheat tortilla
• 1/2 cup hummus
• 1/2 zucchini, sliced
• 1/2 red bell pepper, sliced
• 1/4 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Handful of fresh spinach leaves

Cooking method:

1. Preheat a grill pan over medium heat and lightly brush the zucchini, bell pepper, and red onion with olive oil.
2. Season the vegetables with salt and pepper and grill until tender and slightly charred.
3. Spread the hummus evenly over the tortilla.
4. Layer the grilled vegetables and fresh spinach on top.
5. Roll the tortilla tightly, slice in half, and serve immediately.

Quinoa and Black Bean Salad

A refreshing and protein-packed salad that can be prepared in minutes.

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 avocado, diced
• 1/4 red onion, diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped cilantro

Cooking method:

1. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, avocado, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

Caprese Sandwich with Basil Pesto

This Caprese Sandwich with Basil Pesto is a delightful twist on the classic Italian favorite.

Ingredients:

• 1 ciabatta roll, halved
• 2 tablespoons basil pesto
• 2 slices fresh mozzarella
• 1 ripe tomato, sliced
• Fresh basil leaves
• Balsamic glaze, for drizzling
• Salt and pepper to taste

Cooking method:

1. Spread basil pesto on both halves of the ciabatta roll.
2. Layer fresh mozzarella slices, tomato slices, and basil leaves.
3. Season with salt and pepper.
4. Drizzle with balsamic glaze, close the sandwich, and serve.

Sweet Potato and Chickpea Bowl

A hearty bowl full of nutrition and vibrant flavors.

Ingredients:

• 1 medium sweet potato, diced
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup tahini sauce
• 1 cup mixed greens

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potato and chickpeas with olive oil, cumin, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until tender.
4. Serve over mixed greens and drizzle with tahini sauce.

Roasted Red Pepper and Feta Flatbread

A Mediterranean-inspired flatbread that is both simple and satisfying.

Ingredients:

• 1 flatbread or naan
• 1/2 cup roasted red peppers, sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon oregano
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Place the flatbread on a baking sheet and brush with olive oil.
3. Top with roasted red peppers, crumbled feta, oregano, salt, and pepper.
4. Bake for 8-10 minutes until the edges are crispy.
5. Slice and serve warm.

Spinach and Ricotta Stuffed Shells

A comforting and cheesy dish that makes for a satisfying lunch option.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 egg, beaten

Cooking method:

1. Cook pasta shells according to package instructions and drain.
2. In a bowl, mix ricotta, spinach, egg, salt, and pepper.
3. Stuff each shell with the ricotta mixture.
4. Spread marinara sauce in a baking dish, place stuffed shells on top, and sprinkle with Parmesan.
5. Bake at 350°F (175°C) for 20 minutes until bubbly.

Lentil and Vegetable Soup

A comforting soup loaded with vegetables and hearty lentils.

Ingredients:

• 1 cup lentils
• 2 carrots, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon thyme
• Salt and pepper to taste

Cooking method:

1. In a large pot, sauté onion, garlic, carrots, and celery until softened.
2. Add lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper.
3. Bring to a boil, then simmer for 25-30 minutes until lentils are tender.
4. Serve hot with crusty bread.

Zucchini Noodles with Avocado Sauce

A low-carb, creamy dish that’s both filling and flavorful without the pasta guilt.

Ingredients:

• 2 large zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons lime juice
• 1 garlic clove
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved

Cooking method:

1. Blend avocado, basil, lime juice, garlic, salt, and pepper until smooth.
2. Toss spiralized zucchini with the avocado sauce.
3. Top with cherry tomatoes and serve chilled.

Eggplant and Tomato Bake

A simple yet delicious bake that highlights the flavors of eggplant and tomato.

Ingredients:

• 1 large eggplant, sliced
• 2 tomatoes, sliced
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Layer eggplant and tomato slices in a baking dish, sprinkling with salt, pepper, and Italian seasoning.
3. Drizzle with olive oil and top with mozzarella cheese.
4. Bake for 25-30 minutes until eggplant is tender and cheese is melted.

Mushroom and Spinach Quesadilla

Quick, cheesy, and packed with earthy flavors, this quesadilla is a delicious lunch option.

Ingredients:

• 2 whole wheat tortillas
• 1 cup mushrooms, sliced
• 1 cup fresh spinach
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pan and sauté mushrooms and spinach until softened.
2. Season with salt and pepper.
3. Place one tortilla on a skillet, sprinkle with cheese, add the mushroom-spinach mixture, and top with more cheese.
4. Cover with the second tortilla and cook until golden brown on both sides.
5. Slice into wedges and serve hot.