Vegan Lunch Ideas On the Go When Traveling

You wake up in the morning, and your day becomes a race: get ready, pack your bags, prepare your papers, and get to your destination. Although we like to live life slowly and calmly, we don’t always have the opportunity to do so when we are traveling.

When this happens, many people tend to neglect their nutrition. However, it is important to give your body the energy it needs to be on the go. If you are vegan and don’t want to continue to neglect your diet, this list of vegan lunch ideas on the go is the only recipe book you’ll ever need.

How to Plan for Vegan Lunch Ideas On the Go

Before preparing your vegan lunch ideas on the go, think carefully about what those “must-haves” are in your diet now. Do you tend to rely on vegan fake meat, or do you prefer to cook with fresh vegetables and grains? Do you pay more attention to protein, or are there other nutrients that are just as important for you? Analyze your current way of eating, and make a list of what your meals should contain when you’re traveling.

Eating healthy while traveling isn’t easy, especially if you are going to an unfamiliar place. While some destinations may have enough vegan food places, many others may not even know about this cuisine. Therefore, it’s also good to inform yourself beforehand about the places where you could buy a vegan lunch to go. In case there aren’t, you know you’ll have to rely on this list of ideas.

Finally, you can buy some of your veggies at a local market and prepare your lunch the night before. Use an airtight container to make sure your ingredients stay fresh and retain as much flavor and nutrients as possible. When the time comes, simply take your container to a microwave, if necessary, and you’ll have a tasty and fresh lunch on the go.

The Benefits of Eating Vegan Food for Lunch

If you are a curious food lover, you may have wondered what the benefits of eating vegan food for lunch or any other dish of the day are. Unfortunately, many people think that vegan food is boring just because it contains no animal ingredients. This is not true 一in fact, cooking vegan food challenges you to get creative, creating out-of-this-world dishes. Let’s see why eating vegan lunches is a great chance to make in your life.

There’s nothing wrong with cooking a good pulled pork for lunch, except, maybe, for the time it takes to cook. Vegan food, on the other hand, doesn’t take so much time off your plate. Moreover, you can chop several batches of different vegetables and store them in the fridge for a few days, saving you chopping time for your next meal.

High in Nutrients

While poorly planned vegan foods won’t provide you with the necessary nutrients, these vegan lunch ideas on the go are packed with vitamins and nutrients that your body needs to function properly, including fiber. Grains like chickpeas, beans, and lentils are great sources of fiber, 

Lose Excess Weight

Some studies show that vegan diets have more impact on weight loss than others since they reduce calorie intake. Moreover, observational studies show that vegans are on the thinner side than nonvegans.

Lower Risk of Heart Disease

A healthy vegan diet is rich in fruits, vegetables, legumes, and fiber, all showing promising results in lowering heart disease. Thanks to some observational studies, we know that, in general, vegans have about 75% lower risk of suffering from high blood pressure

30 Vegan Lunch Ideas On the Go when Traveling

Now that you know better what makes vegan food so healthy, it’s time we introduce you to easy and fun recipes you can quickly follow to grab a quick bite on the go. All of these vegan lunch ideas on the go vary in complexity, but the results will be equally pleasing.

Chickpea Pancake

Ingredients:

• ½ cup water
• ½ cup chickpea flour
• 1 clove garlic
• 2 basil leaves
• 2 teaspoons olive oil
• ¼ cup mushrooms
• 2 tablespoons vinegar
• 2 teaspoon olive oil
• 1 tablespoon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Step by step:

1. To make the filling, slice the mushrooms and chop the garlic clove. Cook these on low heat until the mushrooms start to brown. Set aside
2. Grab a bowl and add your chickpea flour, salt, and water. Mix the batter until everything is well combined. 
3. Take a pan and set to medium heat. Let the olive oil heat and pour in half the pancake mix.
4. Cook for 5 minutes, then flip, and cook for another 5 minutes. Your chickpea pancake should be crispy on the edges.
5. Now, let’s make a sauce mixing vinegar, water, olive oil, mustard, maple syrup, salt, and pepper. Whisk well and set aside.
6. To plate your pancakes, spread your mushroom mix and add basil on top. Drizzle with your mustard sauce, and now you have a great vegan lunch on the go!

Lentil and Bean Salad

Ingredients:

• ¾ cup dried lentils
• 1 can drained kidney beans
• 1 red bell pepper
• 1 green bell pepper
• 3 spring onions
• 1 garlic clove
• Salt and pepper to taste

Step by step:

1. Prepare your lentils by adding 1 part lentils to 1.5 parts water. Add salt and bring them to a boil. Then, simmer for 15 minutes and drain.
2. Cut your spring onions, bell peppers, and garlic. Make sure the latter is minced.
3. Take a large bowl and mix all the ingredients, including your lentils and beans. Season with salt and pepper, and serve!

You can store this amazing salad in the fridge for up to 3 days, which makes it perfect for a ready-to-go lunch.

Spicy Falafels

Ingredients:

• 250g dried chickpeas or beans (pre-cook them before starting this recipe)
• 3 garlic cloves
• 1 chopped onion
• 1 chopped leek
• ½ teaspoon bicarbonate of soda
• 1 ½ chopped chili
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• Chopped coriander to taste
• Chopped parsley to taste
• 80 g chickpea flour
• 2 tablespoons olive oil
• 100 ml vegetable oil

Step by step:

1. For this recipe, you should’ve soaked the chickpeas in water for 8 hours. Once ready, drain the chickpeas and place them in a food processor until they are fully chopped. Add the bicarbonate of soda and remove ¾ of the mixture. Set aside.
2. Add vegetables, spices, and garlic to the remaining mixture and purée until it forms a paste. Add this purée to the flour, season, and mix again. If it’s too dry, add a bit more olive oil.
3. Heat the oven to 190° F. Pour the vegetable oil into a frying pan and take the mixture to form patties. Fry them until crisp and golden, and serve!

Burrito Bowl

Ingredients:

• 1 cup black beans
• 2 cups rice
• 1 batch pickled onions
• 1 cup cilantro leaves
• ½ cups hemp hearts
• 1 minced garlic clove
• ½ teaspoon salt
• ¼ cups olive oil
• 1 sliced avocado
• ½ cup cherry tomatoes

Step by step:

1. Prepare your rice and beans in advance.
2. To create a cilantro pesto, combine the cilantro, hemp hearts, garlic, and salt. Process until the ingredients are chopped. 
3. Drizzle the olive oil while the food processor is still running. When the mix starts to get creamy, transfer the pesto to an airtight container. Use about 2 tablespoons of this mix for your burrito bowl.
4. Now, take a bowl and fill it with rice. Top with black beans, pickled onions, cilantro pesto, avocado, and cherry tomatoes.

The leftovers will last about 5 days in the fridge.

Vegan Chili

Ingredients:

• 250g canned black beans
• 250g canned kidney beans
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 chopped onion
• 1 chopped carrot
• 2 minced garlic cloves
• 1 teaspoon chili powder (or more to taste)
• 1 teaspoon oregano
• 1 tablespoon tomato paste
• 1 red bell pepper

Step by step:

1. In a pan, heat the olive oil over medium heat and add the onion, carrot, and garlic. Stir occasionally and season with salt, dried spices, and tomato paste. Mix well until everything is well combined.
2. Add the chopped red bell pepper and 1 cup water. Bring to a boil, and then simmer for 20 minutes. Add the drained beans and cook for another 10 minutes. Serve with your preferred toppings.

Jalapeño Popper Sandwich

Ingredients:

For the filling:

• ½ cup firm tofu
• 1 tablespoon lemon juice
• 1 minced garlic clove
• 1 tablespoon nutritional yeast
• 4 slices of pickled jalapeño
• 3 tablespoons water
• Salt and pepper to taste

For the chickpeas:

• 1 can of drained chickpeas
• ¼ chopped celery
• ¼ cup chopped bell pepper
• 1 chopped green onion
• 1 chopped jalapeño
• Pepper to taste
• 4 whole-wheat bread slices

Step by step:

1. In a blender, take all the ingredients for the filling. Add a tablespoon of water for a more creamy consistency.
2. Mash the cooked chickpeas and mix with the rest of the ingredients and the filling. Take to the fridge for 15 minutes.
3. To assemble the sandwich, spread this mix in the bread slices.

Hummus Wrap

Buying hummus makes for a ton of different fun recipes. For us, there’s nothing better than spreading some hummus on a whole-grain tortilla. Simply chop your vegetables (we think that red bell pepper, onions, and tomatoes are perfect for this recipe) and complement with this tasty marinated tofu:

Ingredients:

• 1 package extra-firm tofu
• 2 tablespoons barbecue sauce
• Olive oil

Step by step:

1. Press tofu for 30 minutes. Once it has drained, cut into thin slices. 
2. Pour barbecue sauce into a saucepan. Place your tofu in the dish and carefully stir to coat it. Let it marinate for 30 minutes.
3. Heat a skillet over medium heat and place your tofu, turning occasionally. Once the tofu is browned on the edges, remove it from the skillet and brush it with more sauce.
4. Carefully mash the tofu and add it to your hummus wrap. Enjoy!

One-pot Rice and Beans

Ingredients:

• 2 tablespoons olive oil
• 1 chopped onion
• 3 chopped celery sticks
• 1 chopped yellow bell pepper
• 2 teaspoons paprika
• ½ teaspoon chili flakes
• 200 g brown rice
• 1 can chopped tomatoes
• 2 minced garlic cloves
• 200 g black beans
• One handful of chopped parsley
• Vegetable broth

Step by step:

1. In a pan, heat the oil over high heat and fry the onion, celery, and bell pepper. Stir occasionally and lower the heat when they soften.
2. Add the spices and rice, and add the tomatoes with the vegetable broth. Then, stir in the garlic and beans. 
3. Bring to a simmer and cook for 25, covering with a lid. Let the rice absorb most of the liquid. Then, stir in the parsley and serve.

Peanut Butter Noodles

Ingredients:

For the sauce:

• 1 teaspoon chili powder (optional)
• ⅓ cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 ½ teaspoon sesame oil

For the noodles:

• 1 block extra firm tofu (pressed and drained)
• ½ teaspoon salt
• 6 oz dried noodles
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 2 cups shredded cabbage
• 1 julienned carrot

Step by step:

1. Bring a large pot of water to a boil and cook the noodles according to package directions. Drain and set aside when ready.
2. Meanwhile, make the sauce by combining all the ingredients above. Taste and adjust the saltiness by either adding more honey or peanut butter.
3. In another bowl, combine the salt and cornstarch. Then, place the tofu in this mixture and toss until the tofu is completely coated.
4. Heat vegetable oil in a skillet over medium heat. Cook the tofu for 5 minutes on each side until they are golden brown. Set aside.
5. Heat a bit more oil in a skillet and saute garlic until fragrant. Add in the cabbage and carrot until they become soft. 
6. Pour the peanut sauce along with the noodles and tofu. Stir until everything is well combined and served.

Stuffed Sweet Potato

Ingredients:

• 1 large sweet potato
• 1 cup chopped kale
• ½ cup hummus
• 1 can drained and rinsed black beans
• 2 tablespoons water
• Cilantro to taste

Step by step:

1. Microwave your sweet potato for 10 minutes. To accelerate the process, prick the potato all over with a fork.
2. In the meantime, wash the kale and cook over medium heat until wilted. Add the beans, a tablespoon of water, or two (in case the pan dries), and stir until the mixture is hot.
3. Split the potato open and stuff it with the kale and beans mixture. Top with the hummus and add cilantro.

Broccoli Salad

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• 2 tablespoons peanut butter
• 2 tablespoons nuts mix
• 1 sliced spring onion
• 3 tablespoons water
• Salt and pepper to taste

For the sauce:

• 3 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• ¼ cup water

Step by step:

1. Wash and rinse the broccoli florets after cutting them into small pieces.
2. Preheat a skillet over medium/high heat. Pour in one finger’s worth of water—cook the broccoli for three minutes at a minimum.
3. Combine the cornstarch and a little amount of cold water in a small mixing bowl. Green onions and peanuts should be sliced.
4. Remove the broccoli and set it aside. Fill the pan with water once more and let it heat up. Soy sauce, olive oil, sweet chili sauce, and vinegar are added to the pan. Pour in the cornstarch last. Mix thoroughly.
5. Return the broccoli to the pot. Combine sesame seeds, peanuts, and green onions in a bowl. Stir for another 30 seconds and serve.

Hummus Avocado Toast

Ingredients:

• 1 cup mixed greens (kale, spinach, etc)
• 1 teaspoon apple cider vinegar
• 1 teaspoon olive oil
• 2 sliced whole-wheat bread, toasted
• ½ cup hummus
• ¼ cup alfalfa sprouts
• ½ sliced avocado
• 2 teaspoons pumpkin seeds
• Salt and pepper to taste

Step by step:

1. Mix the greens with vinegar and oil. Add salt and pepper, and then incorporate the hummus into the mix. 
2. Spread your hummus mix on the bread. Add alfalfa sprouts in the middle of both slices, and top with avocado.

Caprese Sandwich

Ingredients:

• 2 slices whole-wheat bread, toasted
• 1 cup greens (kale, lettuce, spinach, etc)
• 1 ripe large tomato, sliced
• 2 slices vegan mozzarella cheese
• 4 basil leaves
• 1 teaspoon balsamic vinegar

Step by step

1. Because the tomatoes are the “meat” of this sandwich, cut them in thick slices. 
2. Stack the greens, 2-3 slices of tomato, 2 slices of vegan cheese, and fresh basil on lightly toasted bread. 
3. Drizzle your sandwich with balsamic vinegar. You can eat it cold or use a panini press to melt the cheese.

Sweet Potato Mash

Ingredients:

• 2 sweet potato
• 2 tablespoons olive oil
• 1 chili pepper 
• 2 cloves garlic
• 1 minced ginger
• ½ cup lime juice
• 1 chopped coriander

Step by step:

1. Peel and chop your sweet potatoes, and boil them in slightly salted water in a pan. They should be ready in about 20 minutes.
2. Meanwhile, heat olive oil in a frying pan on low heat. Add the garlic and ginger, and let them infuse the oil. Then, make an incision in the chili pepper, and add it to the pan. 
3. Once the potatoes are cooked, drain them and put them back into the pan with no heat.
4. Remove the ginger, garlic, and chili from the oil and pour the infusion into the potatoes. Mash well and add some lime juice over the top. Decorate with some coriander and pack your lunch.

Jackfruit Pasta

Ingredients:

• 1 tablespoon olive oil
• 2 chopped carrots
• 2 celery sticks, finely chopped
• 3 garlic cloves, minced
• 250g can jackfruit in water, drained and chopped
• 100g lentils
• 2 tablespoons tomato paste
• 1 cup vegetable stock
• 1 tablespoon chopped fresh thyme
• 200g wholemeal spaghetti
• 1 cup vegan parmesan cheese

Step by step:

1. Fry the carrots, celery, and garlic in olive oil for 10 minutes. Stir occasionally.
2. Add the jackfruit into the carrot mix along with the lentils, vegetable stock, tomato paste, and thyme—cover and cook for about 25 minutes. Add more water if needed.
3. Meanwhile, cook the pasta until al dente. Drain and toss the spaghetti with the sauce, sprinkle with parmesan cheese, and serve.

Vegan Fajitas

Ingredients:

• 1 tablespoon vegetable oil
• 2 red and yellow bell peppers, cut into strips
• 1 sliced red onion
• 1 crushed garlic clove
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 2 tablespoons lemon juice
• 2 cans black beans, rinsed and drained
• Finely chopped coriander
• 2 large tortillas
• 1 sliced avocado

Step by step:

1. In a frying pan, add the peppers and onions until tender and golden brown. 
2. Add the garlic and spices and fry until fragrant. Then, pour half of the lime juice and season. Set aside.
3. Add the black beans to the same pan and add the remaining juice. Season with salt and pepper, and add the coriander. Stir well.
4. Warm your tortillas in a microwave and serve with peppers, beans, avocado, extra coriander, and other sauces to taste.

Fried Rice

Ingredients:

• ½ cup extra-firm tofu, pressed
• ½ cup brown rice
• 2 cloves garlic, minced
• ½ cup chopped green onion
• 1 can mixed peas and carrots

For the sauce:

• ½ tablespoons soy sauce
• ½ tablespoons peanut butter
• 1 tablespoon organic brown sugar
• 1 minced garlic clove
• 1 teaspoon chili powder

Step by step:

1. Dice the tofu into ¼-inch cubes and cook in a frying pan with vegetable oil until the edges are golden brown and it’s firm to the touch. Set aside.
2. Bring 1 ½ cups of water to a boil in a large pot and add the rice. Boil on medium heat for 30 minutes without a lid. Then, strain and return to the heat. Let steam for 10 minutes, covering with a lid.
3. Add all the ingredients for the sauce to a mixing bowl and whisk to combine. Adjust the flavor as needed. 
4. Marinate the tofu in the sauce for 5 minutes, stirring occasionally.
5. Heat a large skillet over medium heat and scoop the tofu into the pan, making sure to leave the sauce behind. Cook until deep golden brown on all sides. Remove from the pan and set aside.
6. Add the garlic, onion, peas, and carrots to the same pan. Saute until the vegetables are soft. Season with soy sauce.
7. Add the cooked rice, tofu, and sauce. Stir and cook over medium heat for 5 minutes. Serve hot.

Chickpea Spread

Ingredients:

• 1 can drained and rinsed chickpeas
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• ½ red bell pepper
• 2 chopped spring onions
• 2 bread slices
• Salt and pepper to taste

Step by step:

1. Process the chickpeas, soy sauce, olive oil, mustard, and lemon juice in a food processor. Wait for a creamy paste to form.
2. Chop the onions and bell pepper. Add them to the food processor and pulse until the paste is thick (you don’t want a smooth consistency)
3. Serve on thick bread.

Zucchini Fritters

Ingredients:

• 1 cup whole grain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 chia egg (mix 1 tablespoon chia seed with 3 tablespoons water)
• ½ cup almond milk (or any other preferred milk)
• 1 tablespoon olive oil
• 2 medium-sized zucchini (shredded and drained)
• 1 ear corn kernels
• 3 cloves garlic, minced
• 3 diced scallions
• ⅓ cup chopped parsley
• 1 tablespoon lemon juice
• 2 tablespoons olive oil, to fry
• Vegan sour cream

Step by step:

1. Grate the zucchinis into a bowl with a cheesecloth laid into it. Add a pinch of salt and leave for 10 minutes. Then, squeeze the zucchini and drain the excess liquid as much as you can.
2. In a separate bowl, mix all the dry ingredients together. Then, add the chia egg, milk, and olive oil. Mix well.
3. Add the grated zucchini, corn kernels, garlic, scallions, and parsley. Pour the lemon juice and mix it all together.
4. Heat the olive oil in a frying pan over medium heat. Take one tablespoon of the batter and shape it into a patty. Fry for about 5 minutes per side until they are golden brown.
5. Serve with sour cream or any other dipping sauce.

Tempeh Sandwich

Ingredients:

• 2 slices whole-wheat bread
• 1.5 oz tempeh
• 1 handful baby kale
• ½ tablespoon olive oil
• ½ cup dried tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoons soy sauce
• 1 tablespoon maple syrup 
• ½ mashed avocado
• ½ tablespoons lemon juice
• Salt and pepper to taste

Step by step:

1. Slice the tempeh into thin slices and fry in oil. Then, add the soy sauce, balsamic vinegar, and maple syrup. Stir for 5 minutes.
2. Meanwhile, chop the dried tomatoes. 
3. Mash the avocado in a small bowl along with the lemon juice, salt, and pepper.
4. Spread the avocado over the slices of bread, lay some kale on top, and add the tomatoes.
5. Once the tempeh is ready, lay on the slices of bread. Now, your sandwich is ready to serve.

Potato Salad

Ingredients:

• 200g baby potatoes
• 1 teaspoon white wine vinegar
• 2 teaspoons olive oil
• 2 tablespoons vegan mayonnaise
• 2 teaspoons dijon mustard
• ½ chopped red onion
• A handful of parsley, chopped
• A handful of chives, chopped

Step by step:

1. Fill a pan with cold water and put the potatoes in. Add salt and bring to a boil, then simmer for 20 minutes. Poke with a fork to check they’re tender. Then, drain and leave them to steam-dry.
2. Place the potatoes in a bowl and add the vinegar, seasoning, and olive oil. Toss well and let cool.
3. Stir in the mustard, mayo, shallots, and herbs. Mix well until the sauce covers the potatoes and garnish with more herbs. Serve.

Pad Thai Noodles

Ingredients:

• 1 large shredded zucchini
• 1 large shredded carrot
• 1 red bell pepper, sliced
• ¼ cup chopped cilantro
• ¼ cup chopped basil
• ¼ cup diced green onions
• ½ cup roasted peanuts
• 1 hot pepper, sliced (remove the seeds to decrease the heat)
• ½ lime juice
• 1 tablespoon peanut butter
• 3 tablespoons sesame oil
• 1 tablespoon brown sugar

Step by step:

1. Heat a bit of sesame oil in a skillet and fry the zucchini and carrot until soft. Stir frequently and remove from heat once ready.
2. Add the peppers, hot pepper, herbs, and peanuts to the noodles. Squeeze the lime juice and toss to combine well.
3. In a small bowl, mix the peanut butter, sesame oil, and sugar. Mix well and pour over the noodles. Garnish with cilantro and peanuts.

Quinoa and Kale Salad

Ingredients:

• ⅔ cup water
• ½ cup quinoa
• 1 crushed garlic clove
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• 2 cups kale, rinsed and drained
• ½ avocado
• 3 tablespoons olive oil
• Salt and pepper to taste

Step by step:

1. Bring water to a boil and stir in your quinoa. Let all the liquid evaporate for 15 minutes and let cool.
2. Make a garlic paste mashing the garlic and salt. Scrape this paste into a medium bowl and mix with lemon juice, lemon zest, olive oil, and pepper. 
3. Add the kale and avocado. Make sure the dressing coats everything, and add the quinoa. 

Veggie Flatbread

Ingredients:

• 1 flatbread
• 1 small red onion, sliced into thin strips
• 2 tablespoons olive oil
• 1 cup cherry tomatoes
• 1 can chickpeas, drained and rinsed
• 1 crushed garlic clove
• ½ tablespoon tahini
• ½ lemon, juiced
• 1 cup pitted olives
• 1 cup vegan feta cheese
• 1 handful of basil

Step by step:

1. Grill your onions with 1 tablespoon of olive oil. After 5 minutes, add the tomatoes and season. Wait until the tomatoes are juicy.
2. Place the chickpeas in a pan with garlic and another tablespoon of olive oil. Heat for 5 minutes, then crush the chickpeas with a potato masher. Add the tahini, lemon juice, and 2 tablespoons of water. Season with salt and pepper.
3. Warm the flatbread and top with the crushed chickpeas, tomato, and onion mixture, and top with olives, feta, and basil.

Quinoa Lunch Bowl

Ingredients:

• 150g bulghur and quinoa mix (you can easily find it in a supermarket)
• 1 large onion, finely chopped
• 2 teaspoons vegan bouillon powder
• 1 avocado
• 2 tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons cider vinegar
• 100g cooked beetroot
• 100g drained chickpeas
• 1 teaspoon cumin seeds
• ½ teaspoon ground cinnamon
• 2 teaspoons olive oil
• 2 tablespoons nut mix

Step by step:

1. Take the bulgur and quinoa mix to a pan with the onion. Pour over 2 cups of water and add the thyme and bouillon. Cook with a lid over low heat for 15 minutes. By then, the liquid should be absorbed. Remove the thyme.
2. Toss the avocado, tomatoes, basil, and vinegar together and mix well. Add two portions of the bulghur mix
3. For another topping, pile the chickpeas on top and toss the beetroot. Add the cumin, cinnamon, oil, and vinegar and combine well. Pile this onto the other portion of the bulghur mix and sprinkle it with nuts. 

Zucchini Soup

Ingredients:

• 1 tablespoon olive oil
• 1 sliced onion
• 1 minced garlic clove
• 1 cup green peas
• 1 chopped medium-sized zucchini
• 1 vegetable stock cube
• Salt and pepper to taste

Step by step:

1. In a large pan, heat olive oil and saute the onion and garlic until fragrant and soft.
2. After 10 minutes, add the green peas, zucchini, and vegetable stock along with 2 cups of water.
3. Bring to a boil, and then simmer for 10 minutes. The vegetables must be cooked through. 
4. Turn off the heat and season with salt and pepper. Take the mix to a blender or food processor and blend until smooth. Add water in case it’s too thick.
5. Warm the soup in a saucepan over medium heat and serve.

Eggplant Curry

Ingredients:

• ½ cup brown rice
• 1 medium-sized eggplant
• 1 tablespoon olive oil
• 1 red onion
• 2 garlic cloves
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chopped coriander
• 1 can chopped tomatoes
• 1 ½ cups low-fat coconut milk
• Salt and pepper to taste

Step by step:

1. Cook the rice according to the package instructions.
2. Cut the eggplant into small cubes and fry in a large pan with olive oil over medium heat. Stir well to avoid burning.
3. Dice the onion and add to the pan. Cook for 6 minutes.
4. Stir in the minced garlic, curry, turmeric, and coriander. Stir well and cook for another 5 minutes.
5. Pour in the tomatoes and coconut milk. Add salt and pepper to taste. Simmer for 15 minutes. Remove from the heat once the mix thickens or until it reaches the desired consistency. 
6. Serve hot.

Edamame Sauté

Ingredients:

• 1 tablespoon olive oil
• 1 bag coleslaw mix
• 2 cups edamame
• ¼ cup teriyaki sauce, low sodium

Step by step:

1. Heat the olive oil in a skillet over medium heat. Add the coleslaw mix and cook until the cabbage softens.
2. Add the edamame and teriyaki auce. Stik and cook until the edamame and cooked through and the sauce thickens.
3. Pack in your lunchbox and you’re ready to go!

Eggplant Pasta

Ingredients:

• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 large eggplant sliced into ½-inch thick slices
• ¼ cup grated vegan parmesan cheese
• 2 ounces red lentil penne pasta
• 1 minced garlic clove
• 1 cup roasted red peppers
• 3 oz packed baby spinach
• 1 tablespoon chopped fresh basil leaves
• 2 tablespoons pine nuts

Step by step:

1. Preheat oven to 450° F. Line a baking sheet with parchment paper.
2. Mix 2 tablespoons oil, lemon juice, and ⅛ teaspoons salt in a bowl. Place the eggplant slices on the baking sheet and brush both sides with the mixture.
3. Add parmesan on top. Roast the eggplant until it is golden brown and tender, for about 25 minutes.
4. Meanwhile, cook the pasta according to the package instructions. Drain.
5. Return the pasta to the saucepan you used to cook it. Add lemon zest, garlic, red pepper, spinach, and 1 tablespoon of olive oil and salt. Cook over medium heat until the spinach is wilted.
6. Serve the eggplant with pasta and veggies. Top with basil and pine nuts and serve.

Singapore Noodles

Ingredients:

• 200g rice noodles
• 1 tablespoon curry powder
• ¼ teaspoon turmeric powder
• 1 teaspoon caster sugar
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon vegetable oil
• 1 sliced onion
• 1 sliced green bell pepper
• 100g beansprouts
• 1 red chili (optional)

Step by step:

1. Cook the noodles according to package instructions. 
2. In a small bowl, mix curry, turmeric, sugar, sesame oil, soy sauce, and 1 tablespoon of water.
3. Heat a wok until it’s hot and add the sunflower oil. Stir-fry the onion and pepper for 4 minutes until they soften. Drain the noodles and add them to the wok, along with the sauce and beansprouts. 
4. Cook for another 4 minutes, tossing everything to mix well. Serve.

We hope you enjoyed this list of 30 vegan lunch ideas on the go. In case you have several trips coming, especially an outdoors adventure, check out our Easy Vegan Camping Meals to prepare yourself for a fun and healthy adventure.