24+ Easy and Delicious Gluten Free Vegetarian Lunch Ideas to Try Today

Finding delicious, nutritious, and easy-to-make gluten free vegetarian lunch recipes can sometimes feel like a challenge.

Whether you’re managing dietary restrictions or simply choosing a plant-based lifestyle, having a variety of flavorful lunch ideas at your fingertips makes midday meals something to look forward to.

From vibrant salads and hearty bowls to comforting soups and creative wraps, these 24+ gluten free vegetarian lunch recipes offer a perfect blend of health, taste, and convenience that will keep your afternoons energized and satisfying.

24+ Easy and Delicious Gluten Free Vegetarian Lunch Ideas to Try Today

With so many creative and wholesome gluten free vegetarian lunch recipes available, eating well no longer means compromising on flavor or variety.

These dishes prove that you can enjoy nutrient-packed meals that are easy to prepare, beautifully balanced, and entirely gluten free.

Whether you prefer something light and fresh or warm and comforting, this collection has something for every palate and lifestyle.

Embrace these recipes and turn your lunch hour into a delicious, healthful highlight of your day.

Chickpea Salad Sandwich

This fresh and hearty chickpea salad sandwich is a flavorful and protein-packed lunch idea that’s entirely gluten free and vegetarian.

With creamy mashed chickpeas, crunchy veggies, and zesty seasonings, it’s a satisfying and portable option perfect for lunchboxes, picnics, or a midday work break.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 tbsp vegan mayo or Greek yogurt
• 1 tsp Dijon mustard
• ¼ cup finely chopped celery
• ¼ cup grated carrots
• 2 tbsp chopped red onion
• Salt and pepper to taste
• Gluten free sandwich bread or lettuce wraps

Instructions:

1. In a bowl, mash chickpeas with a fork until chunky.
2. Add mayo or yogurt, mustard, celery, carrots, red onion, salt, and pepper. Mix well.
3. Spoon mixture onto gluten free bread or wrap in lettuce leaves for a low-carb version.

This sandwich is a fun twist on the classic tuna or egg salad, but made completely plant-based.

It’s easy to customize with your favorite herbs and veggies, and you can make it ahead for the week.

Quinoa Stuffed Bell Peppers

These quinoa stuffed bell peppers are a vibrant and nourishing dish that brings together protein-rich quinoa, fresh vegetables, and savory spices.

They’re baked to perfection and make a colorful, satisfying lunch that’s both gluten free and vegetarian.

Ingredients:

• 3 bell peppers (halved and deseeded)
• 1 cup cooked quinoa
• ½ cup canned black beans (rinsed)
• ½ cup corn kernels
• ¼ cup diced tomatoes
• 1 tsp cumin
• ½ tsp chili powder
• ¼ cup shredded cheese (or vegan cheese)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine quinoa, beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
3. Spoon the filling into the pepper halves and top with cheese.
4. Bake for 25–30 minutes until peppers are tender and cheese is melted.

These peppers are a great make-ahead lunch option that can be enjoyed warm or cold.

They’re rich in fiber and nutrients, and the combination of textures makes every bite satisfying.

Zucchini Noodle Pesto Bowl

This zucchini noodle pesto bowl is a light, fresh, and energizing lunch that skips the gluten without sacrificing flavor.

Tossed in a creamy homemade pesto and loaded with veggies, it’s a perfect midday meal to refresh and refuel.

Ingredients:

• 2 medium zucchinis (spiralized)
• ½ cup cherry tomatoes (halved)
• ¼ avocado (sliced)
• 2 tbsp pine nuts (or sunflower seeds for nut-free)
• ¼ cup fresh basil
• 1 clove garlic
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon juice for garnish

Instructions:

1. In a food processor, blend basil, garlic, pine nuts, olive oil, salt, and pepper to make the pesto.
2. In a bowl, toss zucchini noodles with pesto until well coated.
3. Add cherry tomatoes, avocado slices, and a squeeze of lemon juice.

This lunch is ideal for hot days or when you want something light but flavorful.

Zoodles are a wonderful low-carb, gluten free alternative to pasta and the fresh pesto ties all the elements together beautifully.

Sweet Potato Black Bean Bowl

This sweet potato black bean bowl is a warm, comforting, and filling gluten free vegetarian lunch that’s packed with fiber, protein, and colorful veggies.

Roasted sweet potatoes combined with hearty black beans and a tangy lime dressing make for a vibrant and satisfying midday meal.

Ingredients:

• 1 medium sweet potato (peeled and cubed)
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• ½ cup canned black beans (rinsed and drained)
• ¼ cup cooked brown rice or quinoa
• ¼ avocado (sliced)
• Handful of fresh spinach or kale
• Juice of ½ lime

Instructions:

1. Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender.
2. In a bowl, layer spinach or kale, roasted sweet potatoes, black beans, and rice.
3. Top with avocado and a squeeze of fresh lime juice.

This bowl is nutrient-dense and easy to prepare in batches for a week’s worth of lunches.

It’s also incredibly versatile—you can mix in different grains or greens depending on your preference.

Cauliflower Fried Rice

Cauliflower fried rice is a light, veggie-packed twist on a takeout classic that’s both gluten free and vegetarian.

Using cauliflower rice instead of regular rice keeps the dish low in carbs while still being flavorful and filling.

Ingredients:

• 2 cups cauliflower rice
• ½ cup diced carrots
• ¼ cup peas
• 2 eggs (or tofu for vegan)
• 2 tbsp tamari (gluten free soy sauce)
• 1 tbsp sesame oil
• 2 green onions (sliced)
• 1 clove garlic (minced)

Instructions:

1. Heat sesame oil in a skillet. Sauté garlic, carrots, and peas for 3–4 minutes.
2. Push veggies to the side and scramble eggs (or stir in tofu).
3. Add cauliflower rice and tamari. Cook for 5–7 minutes, stirring occasionally.
4. Top with green onions before serving.

This dish offers all the satisfaction of fried rice without the gluten.

It’s quick to make and perfect for using up leftover vegetables from your fridge.

Lentil and Veggie Wraps

Lentil and veggie wraps are an easy and protein-rich lunch idea that’s naturally gluten free when paired with gluten free tortillas.

The seasoned lentils and crunchy fresh veggies make each bite flavorful and satisfying.

Ingredients:

• ½ cup cooked green or brown lentils
• ¼ cup diced cucumber
• ¼ cup shredded carrots
• ¼ cup chopped bell pepper
• 2 tbsp hummus
• Gluten free tortillas or lettuce leaves
• Salt, pepper, and lemon juice to taste

Instructions:

1. Spread hummus over a gluten free tortilla.
2. Layer lentils and chopped vegetables on top.
3. Sprinkle with salt, pepper, and a dash of lemon juice.
4. Roll tightly into a wrap or serve in lettuce cups.

These wraps are light but packed with nutrition.

They’re ideal for a grab-and-go lunch and can easily be customized with your favorite spreads or veggies.

Greek Chickpea Bowl

This Greek chickpea bowl is a fresh, Mediterranean-inspired lunch packed with protein and flavor.

It brings together creamy hummus, tangy olives, crisp cucumbers, and hearty chickpeas—all naturally gluten free and vegetarian.

Ingredients:

• 1 cup canned chickpeas (drained and rinsed)
• ¼ cup diced cucumber
• ¼ cup cherry tomatoes (halved)
• 2 tbsp red onion (thinly sliced)
• 2 tbsp Kalamata olives (sliced)
• 2 tbsp hummus
• 1 tsp olive oil
• Juice of ½ lemon
• Salt and oregano to taste

Instructions:

1. In a bowl, combine chickpeas, cucumber, tomatoes, red onion, and olives.
2. Drizzle with olive oil and lemon juice. Season with salt and oregano.
3. Add a dollop of hummus on top before serving.

This bowl is full of bright, bold flavors and takes just minutes to prepare.

It’s perfect for lunchboxes or light weekday meals, offering both crunch and creaminess in every bite.

Veggie Rice Paper Rolls

Veggie rice paper rolls are a light yet filling gluten free vegetarian lunch that’s fun to make and easy to customize.

Filled with fresh vegetables and served with a tangy dipping sauce, these rolls are great for a refreshing midday meal.

Ingredients:

• Rice paper wrappers
• ½ cup shredded lettuce
• ¼ cup thinly sliced bell peppers
• ¼ cup shredded carrots
• ¼ avocado (sliced)
• ¼ cup cooked rice noodles (optional)
• Fresh mint or basil leaves
• Gluten free soy sauce or peanut dipping sauce

Instructions:

1. Soften rice paper in warm water for a few seconds, then lay flat on a surface.
2. Layer veggies, avocado, herbs, and noodles in the center.
3. Fold in the sides and roll tightly.
4. Serve with your favorite dipping sauce.

These rolls are crisp, colorful, and perfect for warm days. They’re great for meal prep and let you get creative with whatever fresh produce you have on hand.

Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a cozy, comforting gluten free vegetarian lunch that’s simple to make and full of flavor.

It’s rich, cheesy, and perfect for pairing with a slice of gluten free bread or crackers.

Ingredients:

• 1 tbsp butter or olive oil
• ½ onion (chopped)
• 2 cups broccoli florets
• 1 clove garlic (minced)
• 2 cups vegetable broth
• ½ cup shredded cheddar cheese
• ½ cup milk or dairy-free milk
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic in butter until soft.
2. Add broccoli and vegetable broth. Simmer for 10–15 minutes.
3. Blend the soup until smooth or leave some chunks for texture.
4. Stir in cheese and milk. Heat gently until melted and creamy.

This soup delivers all the rich flavor of a classic without any gluten.

It’s warm, hearty, and ideal for colder days or when you need something truly comforting.

Stuffed Portobello Mushrooms

Stuffed portobello mushrooms make for an elegant, satisfying gluten free vegetarian lunch that’s packed with flavor and nutrients.

These large mushrooms are filled with a savory mix of vegetables and cheese, then baked to perfection for a hearty, low-carb meal.

Ingredients:

• 2 large portobello mushrooms (stems removed)
• ¼ cup spinach (chopped)
• ¼ cup cherry tomatoes (diced)
• 2 tbsp onion (chopped)
• ¼ cup feta or shredded mozzarella
• 1 tbsp olive oil
• Salt, pepper, and Italian herbs to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush mushrooms with olive oil and place on a baking tray.
2. In a bowl, combine spinach, tomatoes, onion, cheese, and seasonings.
3. Spoon the mixture into the mushroom caps.
4. Bake for 20–25 minutes until tender and golden.

These mushrooms are rich, meaty, and full of satisfying textures.

They make a great main dish for lunch and pair beautifully with a simple green salad or gluten free grains.

Butternut Squash and Kale Salad

This butternut squash and kale salad is a colorful, nutrient-dense lunch option that’s both comforting and energizing.

Roasted squash and massaged kale come together with a tangy vinaigrette for a dish that’s as delicious as it is nourishing.

Ingredients:

• 1 cup cubed butternut squash
• 1 cup chopped kale
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 tbsp pumpkin seeds
• Salt and pepper to taste

Instructions:

1. Toss squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes.
2. Massage kale with a bit of olive oil until softened.
3. Whisk together balsamic vinegar and maple syrup for the dressing.
4. Toss kale with roasted squash, dressing, and pumpkin seeds before serving.

This salad offers a great balance of sweet, earthy, and tangy flavors.

It’s ideal for meal prep and holds up well in the fridge, making it a convenient option for busy weekdays.

Creamy Tomato Basil Pasta

Creamy tomato basil pasta is a comforting, quick-to-make gluten free vegetarian lunch that doesn’t sacrifice flavor.

Using gluten free pasta and a dairy or dairy-free creamy tomato sauce, it’s a crowd-pleaser that’s both simple and satisfying.

Ingredients:

• 1 cup gluten free pasta
• ½ cup tomato sauce
• 2 tbsp cream cheese or dairy-free alternative
• 1 clove garlic (minced)
• Handful of fresh basil leaves (chopped)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a pan, heat olive oil and sauté garlic until fragrant.
3. Stir in tomato sauce and cream cheese. Cook until smooth and creamy.
4. Add pasta and fresh basil. Toss to coat evenly.

This pasta is rich, velvety, and packed with comforting flavors.

It’s easy to customize with seasonal veggies or protein add-ins and makes for a cozy and filling lunch.

Roasted Veggie Buddha Bowl

The roasted veggie Buddha bowl is a wholesome, vibrant gluten free vegetarian lunch packed with colorful roasted vegetables, grains, and a creamy tahini drizzle.

It’s a nourishing choice that balances flavor, texture, and nutrition beautifully.

Ingredients:

• ½ cup cooked quinoa or brown rice
• ½ cup roasted sweet potatoes
• ½ cup roasted cauliflower
• ¼ cup shredded red cabbage
• ¼ avocado (sliced)
• 1 tbsp tahini
• 1 tsp lemon juice
• Salt, pepper, and paprika to taste

Instructions:

1. Roast sweet potatoes and cauliflower with olive oil, salt, pepper, and paprika at 400°F (200°C) for about 25 minutes.
2. In a bowl, layer cooked grain, roasted veggies, red cabbage, and avocado.
3. Mix tahini with lemon juice and a splash of water, then drizzle over the bowl.

This bowl is not only beautiful but also extremely satisfying and customizable.

It’s an ideal lunch when you want something clean, balanced, and full of plant-based power.

Spinach Feta Frittata

Spinach feta frittata is a protein-rich, gluten free vegetarian lunch option that’s simple, savory, and full of flavor.

It’s great hot or cold, making it perfect for lunch at home or on the go.

Ingredients:

• 3 eggs
• ½ cup fresh spinach (chopped)
• ¼ cup crumbled feta
• 2 tbsp chopped onion
• 1 tbsp olive oil or butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion and spinach in olive oil until soft.
3. In a bowl, whisk eggs with salt and pepper, then stir in feta and sautéed veggies.
4. Pour mixture into a greased baking dish or skillet and bake for 15–20 minutes until set.

This frittata is light yet filling, perfect on its own or paired with a salad.

It’s a great way to enjoy eggs at lunch with a Mediterranean twist.

Avocado Chickpea Toast

Avocado chickpea toast is a creamy, crunchy, and satisfying lunch that’s gluten free when served on gluten free bread.

It’s a quick, no-cook meal packed with healthy fats, fiber, and protein.

Ingredients:

• 1 ripe avocado
• ½ cup canned chickpeas (mashed)
• 1 tsp lemon juice
• Salt, pepper, and red chili flakes to taste
• 2 slices gluten free bread

Instructions:

1. Toast the bread to your liking.
2. In a bowl, mash avocado with chickpeas, lemon juice, and seasonings.
3. Spread generously over the toast and top with chili flakes or herbs.

This lunch is both quick and nourishing.

It’s perfect for busy days when you need something filling, energizing, and easy to whip up in under 10 minutes.

Grilled Vegetable Skewers with Hummus

Grilled vegetable skewers with hummus offer a vibrant, smoky, and protein-friendly gluten free vegetarian lunch option.

The charred veggies paired with creamy hummus make a delightful combo that’s simple, flavorful, and portable.

Ingredients:

• ½ zucchini (sliced into chunks)
• ½ red bell pepper (cut into pieces)
• ½ red onion (cut into wedges)
• ¼ cup cherry tomatoes
• 1 tbsp olive oil
• Salt, pepper, and Italian seasoning
• ¼ cup hummus (for serving)
• Gluten free pita or lettuce wraps (optional)

Instructions:

1. Toss veggies with olive oil and seasonings.
2. Thread onto skewers and grill for 10–12 minutes, turning occasionally.
3. Serve hot with a side of hummus and optional gluten free wrap.

This lunch is light, colorful, and packed with nutrients.

It’s ideal for summer meals or meal prep, and you can easily switch up the vegetables based on what you have available.

Thai Peanut Noodle Salad

Thai peanut noodle salad is a refreshing and bold-flavored gluten free vegetarian dish that works wonderfully as a cold lunch.

It combines gluten free rice noodles with crunchy vegetables and a creamy peanut dressing.

Ingredients:

• 1 cup cooked rice noodles
• ¼ cup shredded carrots
• ¼ cup sliced red bell peppers
• 2 tbsp chopped cilantro
• 1 tbsp roasted peanuts (chopped)

For the dressing:

• 1 tbsp peanut butter
• 1 tsp soy sauce (gluten free)
• 1 tsp lime juice
• ½ tsp maple syrup
• Water to thin

Instructions:

1. Mix all dressing ingredients until smooth.
2. Toss noodles and vegetables with the dressing.
3. Top with cilantro and chopped peanuts. Chill before serving.

This noodle salad delivers a wonderful balance of creamy, crunchy, tangy, and slightly sweet.

It’s satisfying and refreshing—perfect for hot days or easy work lunches.

Baked Falafel with Cucumber Salad

Baked falafel with cucumber salad is a wholesome, protein-rich gluten free vegetarian lunch that’s both crispy and cooling.

Baking the falafel makes it healthier, while the cucumber salad adds freshness and crunch.

Ingredients:
For the falafel:

• 1 can chickpeas (drained and rinsed)
• 2 tbsp fresh parsley
• 1 garlic clove
• 1 tsp cumin
• Salt and pepper
• 1 tbsp olive oil

For the salad:

• ½ cucumber (sliced)
• 1 tbsp red onion (thinly sliced)
• 1 tsp lemon juice
• Salt and fresh mint

Instructions:

1. Blend falafel ingredients into a coarse paste. Shape into small patties and bake at 375°F (190°C) for 20–25 minutes.
2. Mix cucumber, onion, lemon juice, salt, and mint for a quick salad.
3. Serve falafel with cucumber salad and a side of tahini or yogurt sauce.

This lunch offers a perfect mix of warm and cool, soft and crisp. It’s easy to prepare in batches and enjoy throughout the week.

Caprese Stuffed Avocados

Caprese stuffed avocados are a fresh and creamy gluten free vegetarian lunch that brings together the classic flavors of tomato, basil, and mozzarella in a fun, low-carb way.

It’s an elegant yet simple dish that’s ready in minutes.

Ingredients:

• 1 ripe avocado (halved and pitted)
• ¼ cup cherry tomatoes (halved)
• ¼ cup mozzarella balls or cubes
• Fresh basil leaves (chopped)
• 1 tsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Scoop out a little extra flesh from the avocado halves to create room for the filling.
2. In a small bowl, mix tomatoes, mozzarella, basil, salt, and pepper.
3. Spoon the mixture into the avocado halves and drizzle with balsamic glaze.

This no-cook lunch is creamy, refreshing, and nutrient-rich.

It’s perfect for busy days or warm weather when you want something light yet satisfying.

Spaghetti Squash Primavera

Spaghetti squash primavera is a light, veggie-packed lunch that’s naturally gluten free and vegetarian.

The roasted squash strands mimic pasta while soaking up the flavor of sautéed vegetables and herbs.

Ingredients:

• 1 small spaghetti squash
• ½ cup chopped zucchini
• ¼ cup chopped bell pepper
• ¼ cup cherry tomatoes (halved)
• 1 tbsp olive oil
• 1 clove garlic (minced)
• Italian seasoning, salt, and pepper

Instructions:

1. Halve the spaghetti squash, remove seeds, and bake cut-side down at 400°F (200°C) for 35–40 minutes.
2. Meanwhile, sauté garlic and veggies in olive oil until just tender.
3. Use a fork to shred the squash into “noodles” and mix with the sautéed veggies.

This dish feels like comfort food but is light and full of fresh flavors.

It’s perfect for those craving pasta-like textures without the heaviness.

Corn and Zucchini Fritters

Corn and zucchini fritters are crispy, golden, and full of summery flavor.

Made with wholesome ingredients and gluten free flour, they make a delicious vegetarian lunch that’s both satisfying and easy to make.

Ingredients:

• 1 cup grated zucchini (squeezed dry)
• ½ cup corn kernels (fresh or frozen)
• ¼ cup gluten free flour
• 1 egg
• 2 tbsp chopped green onion
• Salt, pepper, and a pinch of chili flakes
• Olive oil for frying

Instructions:

1. In a bowl, mix zucchini, corn, flour, egg, green onion, and seasonings.
2. Heat oil in a pan and drop spoonfuls of the batter into the pan.
3. Flatten slightly and cook for 3–4 minutes on each side until golden.

These fritters are crisp on the outside, soft on the inside, and pair beautifully with a dollop of sour cream, yogurt, or a simple dipping sauce. Great for lunch or even as a savory snack.

Mediterranean Quinoa Salad

Mediterranean quinoa salad is a vibrant, refreshing, and protein-rich gluten free vegetarian lunch that’s perfect for meal prep.

Packed with crisp vegetables, tangy feta, and hearty quinoa, it’s full of flavor and satisfying textures.

Ingredients:

• 1 cup cooked quinoa
• ¼ cup cucumber (diced)
• ¼ cup cherry tomatoes (halved)
• 2 tbsp red onion (finely chopped)
• 2 tbsp Kalamata olives (sliced)
• 2 tbsp crumbled feta cheese
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt, pepper, and oregano to taste

Instructions:

1. In a bowl, combine quinoa, cucumber, tomatoes, onion, olives, and feta.
2. Drizzle with olive oil and lemon juice, then season with salt, pepper, and oregano.
3. Toss well and chill before serving if desired.

This salad is light yet hearty and travels well for on-the-go lunches. It’s also easy to customize by adding chickpeas, roasted vegetables, or avocado.

Black Bean Taco Lettuce Wraps

Black bean taco lettuce wraps are a fun and flavorful gluten free vegetarian lunch option that’s low in carbs and full of zesty Mexican flavors.

Crisp lettuce cups replace tortillas for a refreshing and crunchy base.

Ingredients:

• ½ cup canned black beans (rinsed and mashed slightly)
• ¼ cup diced tomatoes
• 2 tbsp chopped red onion
• ¼ avocado (diced)
• 1 tsp lime juice
• ¼ tsp cumin
• Salt and pepper to taste
• Large lettuce leaves (like romaine or butter lettuce)

Instructions:

1. In a bowl, mix black beans, tomatoes, onion, avocado, lime juice, cumin, salt, and pepper.
2. Spoon the filling into lettuce leaves.
3. Serve immediately with extra lime wedges if desired.

These wraps are quick to make and incredibly satisfying.

They’re ideal for warm days when you want something fresh, light, and packed with flavor.

Creamy Polenta with Roasted Vegetables

Creamy polenta with roasted vegetables is a comforting gluten free vegetarian lunch that’s rich, savory, and full of warmth.

Smooth, cheesy polenta is paired with caramelized roasted veggies for a cozy and satisfying meal.

Ingredients:

• ½ cup cornmeal (polenta)
• 2 cups water or vegetable broth
• ¼ cup shredded parmesan or vegan cheese
• 1 tbsp butter or olive oil
• 1 cup mixed vegetables (like carrots, zucchini, and bell pepper)
• Olive oil, salt, pepper, and thyme for roasting

Instructions:

1. Roast vegetables with olive oil, salt, pepper, and thyme at 400°F (200°C) for 25–30 minutes.
2. Meanwhile, bring water or broth to a boil. Slowly whisk in cornmeal.
3. Cook, stirring often, until thick and creamy. Stir in cheese and butter.
4. Serve polenta topped with the warm roasted vegetables.

This dish is creamy, hearty, and perfect for a slow lunch or batch meal prep. It brings comfort and nutrition together in one delicious bowl.

Conclusion

Eating gluten free and vegetarian doesn’t have to be repetitive or limiting. The diverse recipes showcased here demonstrate how simple ingredients can transform into mouthwatering lunches that fuel your body and delight your taste buds. By experimenting with these ideas, you’ll discover new favorite meals and enjoy the benefits of wholesome, gluten free vegetarian eating every day. Make lunchtime exciting again with these easy, nutritious recipes tailored just for you.