I'm a little short on lunch recipes, since my lunches typically consist of either leftovers, some fruit or an avocado-tomato sandwich.

Suggestions are always welcome!

"Tuna" Salad

Ingredients:

  • 1 19 oz can garbanzo bean, drained and mashed
  • 2+ tbsp vegan mayo
  • 2 tsp spicy brown mustard
  • 1+ tbsp sweet relish
  • ½ cup celery, chopped
  • 2 green onions
  • Salt + pepper and other spices to taste

Mix all ingredients together.

Spread hummus on toast. Add “tuna” salad, lettuce, tomato, pickles.

{Tasha} I don’t usually have vegan mayo on hand, and often sub this ingredient with avocado, tahini, or silken tofu.

Bean Salad

This salad never turns out the same. I specifically didn’t provide amounts for each ingredient, because it’s all about what you have on hand and what combination of flavors you like. This is a go-to dish for our camping weekends, since you can make it ahead of time.

There is a similar but more involved version of this in the salad section, with ingredient amounts specified.

  • 1 can black beans
  • 1 can corn
  • Tomato, chopped
  • Cilantro, chopped
  • Cucumber, diced
  • Pepper, chopped
  • Avocado
  • Green onion
  • Cumin
  • Salt

Mix together.

Mango-Avocado Salad

This is one of my sis Cindy's favorite lunch salads. So colorful! She recommends eating it with something crunchy like corn chips or toasted pita chips.

Recipes » Lunch » Mango-Avocado Salad

  • 1 medium avocado
  • 1 pint heirloom cherry tomatoes, halved
  • 1 medium mango, cut into 1/2-inch cubes
  • 1 English cucumber, seeded and cut into 1/2-inch cubes
  • 6 TBSP extra virgin olive oil
  • 2 TBSP white balsamic vinegar
  • 1/2 lemon, juiced (about 2 TBSP)
  • 1 tsp fresh mint, finely chopped
  • 1 tsp fresh basil, finely chopped
  • 1 tsp Italian parsley, finely chopped
  • Salt and pepper, to taste

  1. Dice the avocado into 1/2-inch cubes.
  2. In a medium bowl, combine all the ingredients. Toss to coat.
  3. Season with salt and pepper. Serve at room temperature.

Frijodillas

The term frijodillas won't be familiar to you, since it is a name that my family came up with! It's basically a quesadilla with frijoles (beans in Spanish) instead of queso (cheese in Spanish).

Recipes » Lunch » Frijodillas

  • flour or corn tortillas
  • 1 can refried beans (for vegan, check ingredients to avoid lard)
  • Diced onion, salsa, cilantro, chili and other spices (optional)

  1. Spread a layer of refried beans on the tortillas.
  2. Top beans with your choice of filling (onions, chopped tomato, salsa, cilantro, spices). Fold tortilla in half.
  3. Brown in fry pan sprayed lightly with oil until browned and beans are warm. Flip and brown the other side.
  4. Serve with avocado, vegan sour cream, side salad, etc.