I'm a school teacher and getting ready to go back to work. I've noticed that my work day lunches are pretty much the same day after day, and somewhat "spartan" so that by the time I leave work I'm famished and often blow an otherwise healthy day. Trying to come up with satisfying Vegan lunches has really been a struggle for me...(going meat free no problem.) I'd appreciate any ideas! PS..I'm trying to lose about 25 pounds
Hello. I'm also a school teacher, and I always pack my lunch for work. I try to make fruits and vegetables about 2/3 of my meal which allows me to eat a lot and have a lot of energy. Here are some of my favorite things to take for lunch, and then I supplement with the fruits and vegetables I have on hand / feel like eating:
Homemade onigiri (rice balls)-You can use pickled plum, although I often use a variety of vegetables. I have a rice cooker, which makes these a quick and easy meal to make.
Sushi (usually leftovers from the night before)
Pita bread, carrots, and celery with hummus
Peanut butter with an apple, banana, celery, and pita bread
Veggie sandwhich (typically includes portabella mushroom (pan fried), peppers, tomato, spinach (cooked), kale (steamed), onion (sauted), and olive bruschetta; Sometimes I make my own bread up for the week, sometimes I buy it.
Veggie burgers (you can make up a big batch and freeze them)
Stir fry-2 cups frozen veggies, 2 scallions, rice noodles, tofu, and stir fry sauce; It takes less than 10 minutes and is absolutely delicious!
Leftover veggie pizza from the night before (Tomato paste and crushed tomatoes mixed for the sauce, topped with a mix of veggies and herbs from the garden/fridge which I place in the food processor and then drain), olive bruschetta, peppers, spinach, and kale)
Rice and beans with lots of vegetables and salsa
Spaghetti-whole grain noodles with homemade spaghetti sauce (herbs and vegetables in my food processor (I use my food processor a lot) which I add to a can of no salt added crushed tomatoes)
Quinoa to which I add frozen fruit, maple syrup/cinnamon/nutmeg/whatever I want for a sweet taste OR vegetables and spices for a savory taste.
Pan fried tofu with scallions, sesame seeds, and teryaki sauce.
-quesadillas,using whole grain corn tortillas,with a filling of refried/black beans,avocado,lettuce,salsa
-brown rice with pesto,black beans,salad (my old favorite!)
-tabouli salad with peppers,cucumbers,black beans,tomatoes,avocado,cilantro,mushrooms,dressed with lemon
-cold lentil salad with above ingredients
-vegetable patty with salad
-falafel with soy yogurt dip and salad
-ALWAYS bring some fruit for dessert...don't let yourself be "tempted" by vending machines with those gross,sugary,non organic candy bars. Or get some great raw granola bars..Two Moms In the Raw is my favorite brand. :-)
Make sure you get a good serving of whole grains and protein at lunchtime. We tend to go for the light salad, but many experts actually recommend having a hearty and filling lunch and saving the salad for dinner in order to keep cravings at bay. Adding more grains to your diet will also help with the weight loss as it stabilizes your blood sugar and provides lots of fiber. Maybe try and cook your lunch in the evening and warm it up the next day?
I like to make several vegan meals on the weekend, then freeze them in meal size portions, then I just grab one for lunch and go! That way you can have a hearty lunch at your fingertips without having to rush around in the morning trying to figure out what to take. I like to bring some whole grain bread or rolls with it too just for that extra :) I am never hungry and I know that what I'm eating is healthy and animal free :)
I think I posted this for another person too, but this is my go-to lunch. I am also cutting weight as well, and this keeps me full, satisfied, and nourished.
- 2 cups of blanched greens (this can be any dark leafy green or mixture of different greens --love kale, spinach, and pea greens)
- 1/4 to 1/2 cup of beans (any beans! different bean everyday)
I store this in the fridge at work and heat it up for 2-3 minutes in the microwave. Depending on the greens you choose, you can even have this cold. The trick for flavor and variety is that I prepare several different oils/spices.
1. Olive oil, soy sauce, a little sesame oil, ginger & garlic (very traditional Chinese topping)