My favorite vegan lunch ideas

Cauliflower 'wings'

1 Head Cauliflower

Rice Paper

Sauce of your choice

1. Cut Cauliflower into small pieces

2. Boil Cauliflower in veggie broth until soft

3. Dip Rice Paper in veggie broth

4. Wrap Cauliflower in Rice Paper (acting quickly) to act as "skin"

5. Place on pan and bake at 400 degrees until crispy

6. Once cooked, coat in your favorite sauce

Chickpea 'tuna salad' sandwich

1 Can of Chickpeas, drained and rinsed

Juice of 1/2 Lemon

1/3 Cup of Vegan Mayo

1/4 Cup Celery

1/4 Cup Red Onion

1/4 Tsp Garlic Powder

Salt and Pepper to taste

1. Mash chickpeas with a fork

2. Add to bread of your choice, toasted

3. Add toppings of your choice (I prefer tomato, onion, & lettuce)

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Sweet potato nachos

2 Medium-Large Sweet Potatoes

1 1/2 Tbsp Olive Oil

1 Pinch Salt and Pepper

3/4 Cup Black Beans, Drained & Rinsed

1/2 Cup Red Bell Pepper, Diced

1/2 Cup Yellow Bell Pepper, Diced

1/4 Cup Red Onion, Diced

1/2 Cup Vegan Shredded Cheese

1 Large Green Onion, Finely Chopped

1/2 Avocado, Diced

1/2 Tomato, Diced

1 Jalapeño, Diced (if desired)

Cut sweet potato into thin slices
Coat with olive oil and salt & pepper
Spread slices onto pan
Bake at 400 for 30 minutes (flipping halfway through)
Top with nacho toppings

'chicken' noodle soup

To a pot, add:

2 Tbsp Oil

1 Cup Onion

2 Cups Carrots, Diced

1 Cup Celery, Diced

1 Tsp Oregano

1 Tsp Basil

1 lb. Extra-firm Tofu, cubed & cooked

8 Cups Vegetable Broth

8 Oz Pasta

Cook until pasta is done and vegetables are soft

'Caesar' salad

1/4 Cup Hummus

Juice of 2 Lemons

2 Tbsp of Capers

2 Tsps Minced Garlic

3 Tbsps Olive Oil

Pinch of Salt

1 Tsp of Mustard

1/2 can of chickpeas (rinsed, drained, & cooked)

Finely chopped Brussel Sprouts and Kale

2 Tbsp Vegan Parmesan