Keep firing at all cylinders when you have a substantive and delicious vegan lunch at the ready. Some of these plant-based meals are ideal for your lunchbox, while others are great for that WFH lifestyle.
Whether you take a packed lunch into the office or work from home, one thing is for sure – a fast and filling lunch is a must.
It’s impossible to get everything you need to get done in a day when your tank is on empty.
I’ve rounded up 35 easy, tasty, and substantive vegan lunch ideas. Some are ideal for packing in a brown paper sack. Others require the use of a stove.
Whatever your needs, there’s a good variety to satisfy your mood and palate.
In this post:
Jump to:
- Bagel sandwich
- Vegetable sandwich
- Vegan tuna salad sandwich
- Vegan chicken salad sandwich
- Vegan egg salad sandwich
- Buffalo Soy Curls sandwich
- Buffalo chickpea sandwiches
- Vegan bánh mì
- BBQ jackfruit sandwiches
- Double hummus wraps
- Buffalo hummus pinwheels
- Veggie wraps with chick’n
- Israeli couscous salad
- Bowtie pasta salad
- Vegan pasta salad
- Cold peanut noodles
- Curried tofu salad
- Marinated lentil salad
- Kale Salad
- Raw tacos
- Vegan chicken tacos
- Vegan pizza bagels
- Vegan refried bean tostadas
- Vegan lentil tacos
- Vegan chef salad
- Vegan ramen noodles
- Vegan chicken noodle soup
- Vegan tortilla soup
- Vegan miso soup
- Curry red lentil soup
- Tomato soup
- Lentil chili with beans
- Kimchi fried rice
- Baked tofu
- Baked potato
Bagel sandwich
This hearty bagel sandwich is filled with hummus and plenty of sliced vegetables for crunch. Serve with salty potato chips for an easy & tasty meal.
Vegetable sandwich
This flavorful vegetable sandwich is loaded up with jalapeño cashew cheese, spinach, onions, and red bell pepper. Great for a packed lunch!
Vegan tuna salad sandwich
Chickpea tuna salad sandwiches are reminiscent of old school tuna salad, but they’re made with garbanzo beans. They take only 10 minutes to prepare!
Vegan chicken salad sandwich
Vegan chicken salad sandwiches take just 15 minutes to make!
Pulse chicken-style seitan in a food processor along with celery, onions, pickles, seasonings, and eggless mayo.
It’s great in a sandwich, wrap, or dolloped on top of a salad.
Vegan egg salad sandwich
Vegan egg salad sandwiches are so easy to make, and they’re ready in less than 10 minutes.
Pile vegan egg salad in a sandwich, scoop it onto crackers, roll it into a wrap, spread it on a bagel, or wedge it into romaine leaves.
Buffalo Soy Curls sandwich
Buffalo Soy Curls sandwiches are a breeze to prepare, thanks to a little help from the air fryer. (Ready to eat in 17 minutes!)
The sandwiches are finished with creamy vegan blue cheese dressing to cut through the heat of the buffalo sauce.
Buffalo chickpea sandwiches
Keep the love for buffalo sauce flowing with this buffalo chickpea sandwich. This flavorful & filling sandwich is ready to eat in 20 minutes.
Vegan bánh mì
Who can resist a super flavorful vegan bánh mì?
This sneak peek recipe from the Field Roast cookbook is filled with umami-rich Field Roast, cilantro, and pickled veggies.
It’s a lunch you’ll look forward to eating!
BBQ jackfruit sandwiches
If barbecue is what you crave, whip up one of these delicious BBQ jackfruit sandwiches.
Plus, this pantry-friendly recipe takes just 25 minutes to prepare.
(Not a fan of jackfruit? Make a BBQ Soy Curls sandwich instead!)
Double hummus wraps
Double hummus wraps are made with two kinds of hummus, brown rice, and tangy turnip pickles.
There’s so much tang, creaminess, and crunch in every bite.
Buffalo hummus pinwheels
Buffalo hummus pinwheels are filled with spicy hummus and fresh veggies.
People often make pinwheels for parties and gatherings, but they’re a terrific lunch option too!
Veggie wraps with chick’n
The breaded chick’n in this veggie wrap is best hot. However, it can still be brought along for a packed lunch. (I recommend drizzling the tahini sauce just before eating.)
Israeli couscous salad
This cold Israeli couscous salad is terrific for packed lunches.
Plump pearl couscous is tossed with artichoke hearts, olives, cherry tomatoes, and fresh basil in a simple vinaigrette.
Bowtie pasta salad
Bowtie pasta salad is filled with protein-filled roasted chickpeas, briny olives and artichoke hearts, and sweet tomatoes.
Vegan pasta salad
Vegan pasta salad is packed with cucumbers, bell peppers, radishes, and carrots in a creamy mayo dressing.
To make it even more of a meal, I like to add thin slices of vegan deli meats and non-dairy cheese.
Cold peanut noodles
Cold peanut noodles are the kind of lunch you’ll crave! Plus, they’re ready to eat in only 20 minutes.
Crisp, cool vegetables are tossed with pasta in a flavorful peanut sauce. For an additional punch of protein, add cubed tofu or vegan chick’n strips.
Curried tofu salad
This mouthwatering curried tofu salad was inspired by one of my favorite deli dishes.
Super firm tofu is tossed in a seasoned mayo dressing along with shredded carrots, celery, onions, raisins, and pistachios. Plus, it takes only 10 minutes to make!
Enjoy it on its own, dolloped alongside a green salad, or sandwiched into two slices of bread.
Marinated lentil salad
I love having a batch of marinated lentil salad in the fridge for quick and easy lunches.
This tangy lentil salad is filled with sun-dried tomatoes and green onions, tossed with red wine vinegar and Dijon mustard for bite.
Have it along with a green salad, pile it into a bowl, or roll it into a wrap.
Kale Salad
Kale salad is my go-to for making ahead of time, because it is a sturdy green that doesn’t wilt like its lighter brethren.
This salad has staying power, thanks to roasted chickpeas. It’s finished with a creamy cashew dressing.
Raw tacos
Vibrant raw tacos are nutrient-packed and so flavorful. Ready to eat in less than 15 minutes, these tacos are sure to amaze.
Vegan chicken tacos
Easy vegan chicken tacos are made with store-bought vegan chick’n. So convenient!
They’re seasoned and served in warmed tortillas. Then they’re finished with lettuce, tomatoes, cilantro, and vegan cheese.
Vegan pizza bagels
Vegan pizza bagels can be made in the air fryer or oven baked. Personalize them with your favorite toppings.
Lunch is ready in just 10 minutes!
Vegan refried bean tostadas
This vegan tostadas recipe can be made in the air fryer, oven, or pan fried. It takes only 20 minutes to prepare.
For this easy recipe, homemade tostada shells are slathered with refried beans, and then topped with avocado and salsa.
Vegan lentil tacos
Thanks to the use of pre-cooked lentils, this lentil taco meat takes only 15 minutes to make.
Lentils have a soft texture that’s similar to ground beef. Plus, they’re packed with fiber, iron, and 12 grams of protein per serving.
Vegan chef salad
Vegan chef salad is one of my favorite nostalgia meals. It feels like the 90’s all over again!
Uniform rows of seitan chicken, tomatoes, cucumber, vegan cheddar, and avocado are layered over crisp lettuce. Then the salad is finished with a generous drizzling of vegan ranch dressing.
Vegan ramen noodles
Turn packaged ramen into decadent vegan ramen noodles.
What’s the secret? Adding creamy tahini to the broth and finishing with colorful toppings. You’ll get a variety of tastes and textures with every bite.
Vegan chicken noodle soup
Pack your thermos with this hearty vegan chicken noodle soup. With protein, vegetables, and grains from the noodles, it’s a full meal in a bowl.
Vegan tortilla soup
Vegan tortilla soup is filled with seitan, beans, corn, and spices in a fire roasted tomato broth.
Finish it with crunchy tortilla strips, cilantro, vegan cheese, and creamy avocado.
Vegan miso soup
Satiating vegan miso soup is filled with mushrooms, bok choy, and garlic.
This warm and comforting soup is ready to eat in just 15 minutes.
Curry red lentil soup
Pantry-friendly curry red lentil soup is easy to make. It’s a one-pot meal that comes together in less than half an hour.
Tomato soup
You’ll really feel like a kid again with creamy tomato soup. Thanks to the addition of sun-dried tomatoes, it has wonderful depth of flavor.
I recommend serving it alongside a toasted vegan grilled cheese sandwich for maximum nostalgia appeal.
Lentil chili with beans
Lentil chili is packed to the brim with brown lentils, beans, and fire roasted tomatoes. For extra deliciousness, finish it with vegan cheese, avocado, green onions, and tortilla chips.
For more chili ideas, make 3 bean chili or Soy Curls chili.
Kimchi fried rice
Kimchi fried rice is filled with kimchi, cabbage, peas, and onions. Enjoy it on its own as a complete meal, or finish it with tofu or seitan.
Baked tofu
Keep a batch of baked tofu on hand for sandwiches, bowls, salads, and even just enjoying by the slice.
This delicious recipe uses tamari, lemon juice, rosemary, and pepper.
Baked potato
An air fryer baked potato is a simple lunch option on its own, with a salad, or with vegan three bean chili.
Tip: When you’re making baked potatoes for dinner, throw in an extra one or two for lunches later in the week.
Content updated October 2, 2024. Originally posted January 11, 2016.
Krystal
Hi Cadry! I’m in the contemplating phase of transitioning to a vegan diet. I’ve been vegetarian before but it seemed so difficult to do when I have a meat eating hubby/family and I started eating meat again after 2 years. This post is giving me the inspiration to do it!! Not only am I an animal lover, but I know it’s a much healthier way to eat. Thank you for the post!
Cadry
Hi, Krystal! Thanks for your lovely comment. It can be challenging at first to break habits and do something different, especially when your family isn’t joining along, but it does get easier with time. If there’s any way that I can help or any kind of post that would be useful for you, please let me know! Best of luck!
JL Fields
Great suggestions! I too cook in batches – makes it so easy to mix and match veggies, grains, and proteins for quick salads or bowls to reheat at the office!
Cadry
Absolutely! It doesn’t take any longer to cook more beans and grains, and it’s such a great time saver later.
Dianne
There are so many great suggestions here! I have health coaching clients who sometimes skip lunch because they don’t think they have time to make anything, so I’ll definitely be sharing this with them.
Cadry
Thanks, Dianne! That’s nice to hear.
Veganopoulous
lots of great tips. I love tortillas, though I keep meaning to make my own but forget. I have all the ingredients and tortilla press but just never get around to it. Hummus is always a winner and I’m with you on preparing extra rice etc– so handy!
Cadry
Thanks, Faye! I bought a tortilla press too about 6 years ago. I made corn tortillas once, and it was a total flop. Since then I’ve used it a few times when making puffy tacos, but for regular, day to day tacos and burritos, I use store-bought. The brand I buy is from a local company that uses the same ingredients I would use making them from scratch, and so it feels like a good time saver!
Shell
I’ve never been a huge leftover fan, but this post has me rethinking that. I’m okay with leftovers, but never excited about them. I think I should change my mindset and appreciate how much time and effort I save when I have leftovers!
Cadry
I used to be the same way about leftovers. As a kid, I hated them. Then later when I was an adult, they felt like an obligation. (I had to eat them, because they were there.) But now, I’m so happy for leftovers. It’s less work, and many foods actually taste better the next day. I wonder if there could be any correlation in the kinds of foods I’m eating now versus what I was eating when I didn’t like leftovers. Maybe the foods I’m eating now make more enticing leftovers. 🙂
EC
Theses are great tips! I’m a fan of making extra dinner for the next day’s lunch. It saves so much time!
Cadry
Agreed! When you’re already cooking and chopping, one more dinner isn’t even noticeable, but it sure is handy the next day.
Susan
Great post. I work long hours most of my days at work, and although there are some tasty vegan options around the clinic there is no guarantee that I can get out to get lunch. I am a big fan of the leftovers for lunch most days, though sometimes I like to make a big pasta or grain salad for the week as well.
Cadry
Oh, I didn’t think about adding a grain salad to the mix. Good thinking! Is there a particular recipe or combination of ingredients that you like?
Sophia @veggiesdontbite
I did a kids lunch post not that long ago and so many appreciated it! This is such a great resource for people and everything sounds awesome!
Cadry
Thanks, Sophia! That’s nice to hear. 🙂
cookeasyvegan
There are lots of great suggestions here. I’m with you on the extra dinner theme — I feel really disappointed if there aren’t any leftovers for lunch. And just the other night I was lamenting that we didn’t have any frozen rice on hand — that comes in handy for last minute dinners as well as lunch. And a box of salad mix is so great — I like to make a dressing out of hummus and add some olives and sunflower seeds.
Cadry
Yes, I feel disappointed too when there aren’t leftovers or if there are only enough leftovers for one of us (especially when it’s something really delicious). That’s a good idea using hummus for dressing!
Bianca
All excellent tips! 90% of the time, I have leftovers for lunch since I’m cooking for one (Paul doesn’t eat the same stuff I do). I can get 3 lunches out of one weeknight dinner. But for days when I don’t have leftovers, I keep Amy’s or Sweet Earth frozen burritos on-hand to eat with a simple side salads.
Bianca
Also, I can’t believe I just started a sentence with a number. The shame!! The editor in me is embarrassed.
Cadry
Ha! I didn’t even notice! 🙂
I still haven’t tried the Sweet Earth burritos, but I need to pick some up sometime. I’ve heard a lot of good things about them!
Jenn
Great post! I always make more dinner than we will eat. Leftovers are my favorite thing ever! Makes lunchtime so easy the next day!
Cadry
Yes, aren’t they the best? I love being able to pull something delicious out of the refrigerator that’s already made. Plus, it usually seems like it tastes even better the next day.