Often eclipsed by breakfast and dinner, lunch can be an afterthought, especially during the week. On weekdays, you midday meal might be takeout near your office, last night’s dinner leftovers, something you packed quickly in the morning, or on some very busy days, whatever you’re able to scrounge up. There’s a reason why the term “sad desk lunch” exists. And it’s not so better on the weekends—lunch often gets trumped by its trendy cousin, brunch.
But lunch doesn’t have to be boring—and with these recipes, it might be the meal you look forward to the most. We’ve compiled a list of our favorite vegetarian lunches that will fill you up, whether you’re a veg or a carnivore. From eggplant naan wraps to a classic grilled cheese to nopales quesadillas, these recipes will make you rethink your lunch plans.
Cold Sesame Soba Noodles
Crisp vegetables, a spicy sweet dressing, and soba noodles combine to make a refreshing and filling lunch. Add tofu for protein.
French Lentil Salad with Broccolini and Soft-Cooked Eggs
This salad from Alice Waters’ restaurant Lulu highlights farmers market broccolini with a boost of flavor from fresh herbs and carrots that are mixed into quickly cooked lentils.
Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
The eggplant and tomatoes take just a few minutes to cook on a hot grill. Creamy Greek yogurt sauce adds a tangy flavor.
Veggie Chili
This makes eight servings so you can meal-prep the chili and eat it throughout the week. Serve it with Che Fico Chef David Nayfeld’s Brown Butter Maple Cornbread.
Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts
With its exotic notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old. All of its components last at least a week in the refrigerator and months in the freezer, so you can thaw them and assemble whenever you like. Look for dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. Or make your own: Blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.
Simple, Classic Grilled Cheese
Three kinds of cheese, plus a little fresh chopped herbs, go into this outstanding version of a classic grilled cheese recipe.
Sumac Hummus with Kale Ribbons and Roasted Delicata Squash
Bring together some of our favorite vegetarian flavors in this dish. Don’t forget to bring out the warm pita or lavash.
Spicy Peanut, Carrot, and Snap Pea Wraps
Great for a light meal, these wraps get their bold flavor from an easy, no-cook peanut sauce.
Lentil Veggie Burgers
Scared to try a veggie burger? This one will make you a believer. Packed with lentils and healthy veggies, we promise you will never even miss the meat.
Stacked Nopales Quesadillas
With the brightness of cactus and smoky heat of chipotles, this is one of our favorite ways to make quesadillas. Blended corn-wheat tortillas get nice and crisp in the oven.
Tofu and Rice Noodles with Black Bean Sauce
Pan-searing sliced tofu gives it a meatiness that’s deliciously offset by crunchy vegetables and a drizzle of black bean sauce (pour on a little less if you’re salt-sensitive). The Asian ingredients can be found in any large grocery store.
Lemony Egg Salad Sandwiches with Capers and Dill
Fancified with briny capers, fresh dill, and lemon zest, this isn’t your normal egg salad sandwich.
Kimchi and Avocado Quesadillas
The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado.
Caprese Sandwiches
For a sandwich rendition of the classic Italian salad, Homegrown Sustainable Sandwich Shop in the Seattle area loads up rolls with cherry tomatoes (such as Sun Gold) and mini mozzarella balls. A thick layer of pesto makes it extra-memorable. The shop wouldn’t reveal how the pesto keeps its bright color when they bake the sandwich in the oven, but we suspect they blanch the herb leaves, as we’ve done here.
Millet Amaranth Buddha Bowls
Imagine a classic Asian-style rice bowl, but with a risotto-like blend of millet and amaranth as the base.
Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches
The vegetables in these sandwiches don’t get soggy as they stand, and the flavors benefit from a little time together.
Vegetable Minestrone
The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest. This soup keeps frozen for up to 3 months.
Tofu Bánh Mì
This version of bánh mì comes together quickly. Toss shredded daikon and carrots with seasoned rice vinegar; season mayo with minced chipotle chile; and season hoisin with minced ginger and lemongrass. Layer into a baguette with sprigs of cilantro and this super-flavorful tofu. Short skewers help hold the sandwich together.
