Lunch is a crucial meal—it refuels us, recharges our energy, and sets the tone for the rest of the day.
For those embracing a plant-based lifestyle, lunchtime offers endless delicious possibilities beyond just salads and smoothies.
Whether you’re working from home, packing a meal for the office, or enjoying a relaxed afternoon at home, plant-based lunch recipes are not only nutritious and wholesome but also vibrant and incredibly satisfying.
In this collection of 28+ plant-based lunch recipes, you’ll find everything from hearty grain bowls and comforting soups to quick wraps, creamy pastas, and global-inspired dishes—all made without meat, dairy, or eggs.
These meals are proof that plant-based eating is anything but boring.
28+ Flavorful Plant-Based Lunch Recipes for Every Craving
Choosing plant-based lunches doesn’t mean sacrificing flavor or satisfaction—it means opening the door to variety, creativity, and nourishment.
These 28+ plant-based lunch recipes provide a rich array of options that are both filling and full of life.
From bold and spicy to light and refreshing, every dish is designed to keep you energized and focused through the rest of your day.
Whether you’re new to plant-based eating or a seasoned pro, this collection will keep your lunch menu fresh, exciting, and deeply satisfying.
Chickpea Salad Sandwich
Chickpea salad sandwich is a wholesome, plant-based alternative to traditional deli sandwiches.
Mashed chickpeas are combined with crunchy veggies and creamy vegan mayo, creating a flavorful, protein-rich filling that’s both satisfying and easy to prepare.
Ingredients:
- Canned chickpeas, drained and mashed
- Celery, finely chopped
- Red onion, finely chopped
- Dill pickles or relish
- Vegan mayo
- Dijon mustard
- Salt and pepper
- Whole grain or sourdough bread
- Lettuce or spinach (optional)
Instructions:
Mash the chickpeas in a bowl until chunky. Add celery, onion, pickles, vegan mayo, mustard, salt, and pepper. Mix well. Spread onto bread slices and top with lettuce or greens if desired. Close the sandwich, slice, and serve.
This sandwich delivers texture and flavor in every bite, making it a go-to plant-based lunch that’s filling, flavorful, and easy to customize.
Sweet Potato and Black Bean Bowl
Sweet potato and black bean bowl is a nutrient-dense, colorful lunch option that’s perfect for meal prep or a quick midday recharge.
The combination of roasted sweet potatoes, black beans, and fresh toppings makes this bowl hearty and satisfying.
Ingredients:
- Sweet potatoes, peeled and cubed
- Black beans, cooked or canned
- Quinoa or brown rice, cooked
- Avocado, sliced
- Corn kernels
- Red cabbage or greens, shredded
- Lime juice
- Olive oil
- Cumin, paprika, salt
Instructions:
Toss sweet potato cubes in olive oil, cumin, paprika, and salt. Roast at 400°F (200°C) for about 25 minutes until tender. Assemble bowls with a base of quinoa or rice, then layer on black beans, roasted sweet potatoes, corn, cabbage, and avocado. Drizzle with lime juice before serving.
This bowl is both vibrant and deeply nourishing, delivering fiber, plant protein, and healthy fats in a well-balanced, delicious form.
Lentil and Vegetable Soup
Lentil and vegetable soup is a comforting and protein-rich lunch that’s entirely plant-based and easy to make.
Packed with fiber, vitamins, and warming spices, this soup is ideal for cold days or when you need a hearty, satisfying meal.
Ingredients:
- Brown or green lentils
- Carrots, chopped
- Celery, chopped
- Onion, diced
- Garlic, minced
- Diced tomatoes
- Vegetable broth
- Bay leaf
- Thyme, cumin, salt, and pepper
- Olive oil
Instructions:
Heat olive oil in a large pot and sauté onion, garlic, carrots, and celery. Add lentils, diced tomatoes, broth, and spices. Bring to a boil, then simmer for 30–35 minutes until lentils are tender. Adjust seasoning and remove bay leaf before serving.
This soup is hearty, flavorful, and nourishing—perfect for a warm and healthy lunch that leaves you energized and full without weighing you down.
Vegan Buddha Bowl
Vegan Buddha bowl is a vibrant, nutrient-packed lunch featuring a colorful variety of roasted and raw vegetables, grains, legumes, and a creamy tahini dressing.
It’s a balanced meal that’s as visually appealing as it is nourishing, perfect for a midday energy boost.
Ingredients:
- Cooked quinoa or brown rice
- Roasted chickpeas
- Sweet potatoes, cubed and roasted
- Steamed broccoli or kale
- Sliced avocado
- Shredded carrots
- Purple cabbage, thinly sliced
- Tahini, lemon juice, garlic, and water (for dressing)
- Salt and pepper
Instructions:
Roast chickpeas and sweet potatoes with olive oil and spices until golden. Assemble a bowl starting with grains, then add vegetables and chickpeas. Whisk tahini, lemon juice, garlic, water, salt, and pepper into a creamy dressing. Drizzle over the bowl and serve.
This dish is colorful, customizable, and packed with fiber, protein, and healthy fats—making it an energizing and satisfying plant-based lunch.
Tofu Stir Fry
Tofu stir fry is a quick and savory plant-based lunch featuring crispy tofu and assorted vegetables tossed in a flavorful soy-ginger sauce.
It’s perfect for busy days when you want a healthy meal without spending too much time in the kitchen.
Ingredients:
- Firm tofu, pressed and cubed
- Broccoli florets
- Bell peppers, sliced
- Carrots, julienned
- Soy sauce
- Fresh ginger, grated
- Garlic, minced
- Cornstarch
- Sesame oil
- Cooked rice or noodles
Instructions:
Toss tofu cubes in cornstarch and pan-fry in sesame oil until golden. Remove and sauté vegetables until tender-crisp. Add garlic, ginger, and soy sauce, return tofu to the pan, and stir well to coat. Serve over rice or noodles.
This stir fry delivers bold flavor and satisfying texture in every bite, offering a plant-based lunch that’s both hearty and incredibly tasty.
Avocado Chickpea Toast
Avocado chickpea toast is a fresh and protein-rich lunch idea that comes together quickly with minimal ingredients.
Combining creamy avocado and mashed chickpeas on whole grain bread, it’s a fiber-packed option that’s simple yet deeply satisfying.
Ingredients:
- Ripe avocado
- Canned chickpeas, drained and mashed
- Lemon juice
- Garlic powder
- Salt and pepper
- Whole grain or sourdough bread, toasted
- Optional toppings: red pepper flakes, sprouts, cherry tomatoes
Instructions:
Mash avocado and chickpeas together in a bowl. Add lemon juice, garlic powder, salt, and pepper to taste. Spread generously onto toasted bread. Add your favorite toppings and serve immediately.
This toast is quick, nourishing, and customizable—perfect for a light, energizing plant-based lunch that keeps you full and focused.
Vegan Lentil Tacos
Vegan lentil tacos are a flavorful and protein-rich plant-based take on a classic favorite.
Seasoned lentils replace ground meat, offering a hearty, spiced filling that pairs perfectly with fresh toppings and crunchy taco shells or soft tortillas.
Ingredients:
- Cooked green or brown lentils
- Onion, finely chopped
- Garlic, minced
- Cumin, paprika, chili powder
- Olive oil
- Salt and pepper
- Corn or flour tortillas
- Toppings: shredded lettuce, diced tomatoes, avocado, salsa
Instructions:
Sauté onions and garlic in olive oil. Add lentils and seasonings, cook until everything is heated through and well combined. Warm tortillas, fill with the lentil mixture, and add your favorite toppings.
These tacos are bold, satisfying, and easy to prepare—making them a go-to plant-based lunch that’s both nourishing and crowd-pleasing.
Quinoa Stuffed Bell Peppers
Quinoa stuffed bell peppers are a wholesome and colorful plant-based lunch packed with protein, fiber, and flavor.
Each pepper is filled with a savory quinoa and vegetable mixture, then baked to perfection for a warm and comforting meal.
Ingredients:
- Bell peppers, halved and deseeded
- Quinoa, cooked
- Black beans
- Corn
- Tomatoes, diced
- Onion, chopped
- Cumin, paprika, salt, pepper
- Olive oil
Instructions:
Sauté onion, tomatoes, corn, and black beans with spices. Stir in cooked quinoa. Stuff the bell pepper halves with the mixture, place in a baking dish, and drizzle with olive oil. Bake at 375°F (190°C) for about 25 minutes.
These stuffed peppers are hearty, colorful, and satisfying—ideal for meal prep or a fresh, plant-powered lunch.
Creamy Vegan Tomato Pasta
Creamy vegan tomato pasta is a rich, comforting dish made with a dairy-free tomato sauce blended with cashews or coconut milk.
It’s creamy, tangy, and incredibly easy to whip up for a cozy and satisfying lunch.
Ingredients:
- Pasta of choice (penne, fusilli, etc.)
- Canned crushed tomatoes
- Garlic, minced
- Onion, chopped
- Cashews (soaked) or coconut milk
- Basil or oregano
- Olive oil
- Salt and pepper
Instructions:
Cook pasta according to package directions. Sauté garlic and onion, then add crushed tomatoes and seasonings. Blend with soaked cashews or stir in coconut milk for creaminess. Toss cooked pasta in the sauce and heat through.
This pasta delivers indulgent flavor without any dairy, offering a delicious and comforting lunch that’s 100% plant-based and easy to love.
Spicy Peanut Noodles
Spicy peanut noodles are a quick and flavorful plant-based lunch made with a creamy, tangy peanut sauce tossed over noodles and fresh vegetables.
It’s satisfying, packed with protein, and can be served warm or cold—perfect for busy weekdays.
Ingredients:
- Rice noodles or spaghetti
- Peanut butter
- Soy sauce
- Lime juice
- Maple syrup
- Garlic, minced
- Ginger, grated
- Chili flakes or sriracha
- Shredded carrots, cucumbers, bell peppers
- Chopped peanuts and cilantro for garnish
Instructions:
Cook noodles and set aside. Whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and chili flakes into a smooth sauce. Toss noodles and vegetables with the sauce until well coated. Garnish with peanuts and cilantro before serving.
This dish delivers a punch of flavor with every bite—creamy, spicy, and refreshing, making it a standout plant-based lunch option.
Vegan Sloppy Joes
Vegan sloppy joes are a messy, comforting twist on the classic, made with lentils or textured vegetable protein simmered in a tangy tomato-based sauce.
Served on a bun, it’s the kind of hearty, satisfying lunch you’ll want to eat with both hands.
Ingredients:
- Cooked lentils or TVP (textured vegetable protein)
- Onion, finely chopped
- Garlic, minced
- Tomato paste
- Ketchup
- Mustard
- Maple syrup
- Smoked paprika, salt, and pepper
- Whole grain or sandwich buns
Instructions:
Sauté onions and garlic, then add tomato paste, ketchup, mustard, maple syrup, and spices. Stir in lentils or rehydrated TVP and simmer until thickened. Serve warm on toasted buns.
These sloppy joes are bold, saucy, and totally plant-based—perfect for a filling lunch that doesn’t skimp on flavor.
Mediterranean Hummus Wrap
Mediterranean hummus wrap is a refreshing and easy plant-based lunch loaded with creamy hummus, crisp vegetables, and tangy olives all wrapped in a soft tortilla or flatbread.
It’s portable, nutritious, and endlessly customizable.
Ingredients:
- Whole wheat wrap or pita
- Hummus
- Cucumber, sliced
- Tomato, sliced
- Red onion, thinly sliced
- Kalamata olives, pitted and halved
- Mixed greens or spinach
- Lemon juice or vinaigrette
Instructions:
Spread a generous layer of hummus on the wrap. Top with cucumber, tomato, onion, olives, and greens. Drizzle with lemon juice or vinaigrette. Roll tightly and slice in half if desired.
This wrap is fresh, light, and packed with Mediterranean flavor—ideal for a quick, energizing lunch that satisfies without weighing you down.
Vegan Burrito Bowl
Vegan burrito bowl is a vibrant, customizable lunch layered with rice, beans, veggies, and a creamy avocado or cashew-based sauce.
It brings all the flavor of a traditional burrito, minus the wrap, making it both gluten-free and totally plant-based.
Ingredients:
- Cooked rice or cauliflower rice
- Black beans or pinto beans
- Corn kernels
- Bell peppers, sautéed or grilled
- Avocado or guacamole
- Salsa or pico de gallo
- Lime wedges
- Fresh cilantro
- Vegan sour cream or cashew sauce (optional)
Instructions:
Layer rice in the base of your bowl, followed by beans, corn, and veggies. Top with avocado, salsa, and a drizzle of sauce. Garnish with fresh cilantro and a squeeze of lime.
This bowl is bursting with color, nutrients, and flavor—a perfect balance of fiber, healthy fats, and plant-based protein for a satisfying mid-day meal.
Vegan Chickpea Curry
Vegan chickpea curry is a rich and comforting dish made with tender chickpeas simmered in a creamy, spiced tomato-coconut sauce.
It’s ideal for a warm and nourishing lunch, especially when served with rice or flatbread.
Ingredients:
- Canned or cooked chickpeas
- Onion, chopped
- Garlic and ginger, minced
- Crushed tomatoes
- Coconut milk
- Curry powder
- Cumin, turmeric, salt, and pepper
- Olive oil
- Fresh cilantro
Instructions:
Sauté onion, garlic, and ginger in oil until soft. Add spices and stir until fragrant. Pour in tomatoes and coconut milk, then add chickpeas. Simmer until the sauce thickens. Garnish with cilantro and serve with rice or naan.
This curry is hearty, flavorful, and incredibly easy to make—bringing bold global spices to your plant-based lunch routine.
Grilled Veggie Panini
Grilled veggie panini is a warm, crispy sandwich layered with marinated vegetables and hummus or vegan cheese, then pressed to perfection.
It’s a satisfying and savory lunch ideal for days when you want something a little indulgent yet wholesome.
Ingredients:
- Zucchini, eggplant, and bell peppers, thinly sliced
- Olive oil, salt, and pepper
- Whole grain or sourdough bread
- Hummus or vegan cheese
- Fresh spinach or arugula
- Balsamic glaze (optional)
Instructions:
Brush veggies with oil, season, and grill until tender. Spread hummus or cheese on bread, layer grilled veggies and greens, and assemble the sandwich. Grill in a panini press or skillet until golden and crispy.
This panini delivers warm, smoky flavor with every bite—making it a cozy, satisfying, and completely plant-based lunch option.
Vegan Sushi Rolls
Vegan sushi rolls are a fresh, light, and customizable plant-based lunch featuring seasoned rice and crisp vegetables wrapped in nori.
They’re easy to prepare, fun to assemble, and perfect for a nutritious and colorful midday meal.
Ingredients:
- Sushi rice, cooked and seasoned with rice vinegar
- Nori sheets
- Avocado, sliced
- Cucumber, julienned
- Carrot, julienned
- Bell pepper, thinly sliced
- Soy sauce or tamari
- Pickled ginger and wasabi (optional)
Instructions:
Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice, then arrange vegetables in a line near the edge. Roll tightly using the mat, then slice into pieces with a sharp, wet knife. Serve with soy sauce for dipping.
These rolls are vibrant and satisfying, offering a plant-powered lunch that feels both special and refreshing without any cooking fuss.
Roasted Veggie and Hummus Bowl
Roasted veggie and hummus bowl is a simple yet flavorful lunch packed with oven-roasted vegetables, grains, and a generous scoop of creamy hummus.
It’s versatile, easy to prep in batches, and keeps you full and energized through the afternoon.
Ingredients:
- Sweet potatoes, carrots, and zucchini, cubed
- Olive oil, garlic powder, smoked paprika
- Cooked farro, quinoa, or couscous
- Hummus
- Arugula or spinach
- Lemon juice
Instructions:
Toss vegetables with olive oil and seasonings, then roast at 400°F (200°C) until tender. In a bowl, layer greens, grains, roasted veggies, and a scoop of hummus. Drizzle with lemon juice before serving.
This bowl delivers a beautiful mix of textures and flavors, making it a grounding and satisfying plant-based lunch.
Vegan Mac and Cheese
Vegan mac and cheese is a creamy, comforting favorite made with a dairy-free cheese sauce using cashews, nutritional yeast, and spices.
It’s just as rich and satisfying as the original, but entirely plant-based and better for your body.
Ingredients:
- Elbow pasta or gluten-free alternative
- Cashews (soaked), or steamed cauliflower
- Nutritional yeast
- Garlic powder, onion powder, turmeric
- Lemon juice
- Plant-based milk
- Salt and pepper
Instructions:
Blend soaked cashews with nutritional yeast, spices, lemon juice, and plant milk until smooth. Cook pasta and drain. Pour the sauce over pasta and heat gently, stirring until creamy and warmed through.
This mac and cheese is the ultimate vegan comfort food—rich, velvety, and perfect for lunch when you’re craving something indulgent yet wholesome.
Vegan Stuffed Sweet Potatoes
Vegan stuffed sweet potatoes are a hearty, nutritious, and flavorful lunch option where baked sweet potatoes are filled with savory ingredients like black beans, corn, avocado, and a zesty lime dressing.
They’re simple to prepare and deeply satisfying.
Ingredients:
- Sweet potatoes
- Black beans, drained and rinsed
- Corn kernels
- Red onion, chopped
- Avocado, diced
- Lime juice
- Cumin, chili powder, salt
- Fresh cilantro
Instructions:
Bake sweet potatoes at 400°F (200°C) until soft, about 40–50 minutes. In a bowl, mix black beans, corn, onion, avocado, lime juice, and spices. Once sweet potatoes are done, slice open and stuff generously with the mixture. Garnish with cilantro.
These stuffed sweet potatoes are packed with fiber, flavor, and color—making them a well-balanced and energizing plant-based lunch.
BBQ Jackfruit Sandwich
BBQ jackfruit sandwich is a smoky, tender, and tangy plant-based take on pulled pork.
Using canned young jackfruit and a rich barbecue sauce, this sandwich is perfect for a warm, comforting lunch that’s easy to prepare and big on flavor.
Ingredients:
- Canned young green jackfruit (in water or brine)
- Onion, thinly sliced
- Garlic, minced
- BBQ sauce (vegan)
- Olive oil
- Salt and pepper
- Whole grain buns
- Coleslaw (optional)
Instructions:
Drain and shred jackfruit with a fork. Sauté onion and garlic in olive oil, add jackfruit, season, and cook for a few minutes. Stir in BBQ sauce and simmer until tender. Serve hot on a toasted bun, topped with vegan coleslaw if desired.
This sandwich is saucy, satisfying, and has the perfect meaty texture—making it a fantastic plant-based comfort lunch.
Coconut Chickpea Stir Fry
Coconut chickpea stir fry is a creamy and aromatic lunch dish that blends tender chickpeas with crisp vegetables in a flavorful coconut milk sauce.
It’s quick, filling, and naturally gluten-free and vegan.
Ingredients:
- Chickpeas, cooked or canned
- Broccoli florets
- Bell peppers, sliced
- Onion, chopped
- Garlic, minced
- Coconut milk
- Curry powder, turmeric, salt, and pepper
- Lime juice
- Olive oil
Instructions:
Sauté onion and garlic in olive oil. Add chickpeas and vegetables, cook until tender-crisp. Pour in coconut milk and season with curry powder, turmeric, salt, and pepper. Simmer for a few minutes until thickened. Finish with a squeeze of lime.
This dish is rich, vibrant, and packed with plant-based protein—an ideal choice for a flavorful and satisfying lunch.
Vegan Falafel Wrap
Vegan falafel wrap is a flavorful and portable lunch made with crispy baked or pan-fried falafel, wrapped in soft flatbread with fresh veggies and creamy tahini sauce.
It’s a Mediterranean-inspired favorite that’s satisfying, healthy, and perfect for on-the-go meals.
Ingredients:
- Falafel (store-bought or homemade)
- Whole wheat wraps or pita bread
- Lettuce or arugula
- Tomato, sliced
- Cucumber, sliced
- Red onion, thinly sliced
- Tahini sauce (tahini, lemon juice, garlic, water)
Instructions:
Warm falafel and wrap bread. Layer greens, falafel, tomato, cucumber, and onion in the wrap. Drizzle with tahini sauce, then roll tightly and serve.
This wrap is a balance of crunch, creaminess, and spice—an energizing plant-based lunch that’s big on flavor and easy to assemble.
Vegan Thai Curry Noodles
Vegan Thai curry noodles are a comforting and aromatic lunch option featuring rice noodles simmered in a creamy coconut red curry broth with tofu and vegetables.
It’s a cozy bowl full of bold Southeast Asian flavors.
Ingredients:
- Rice noodles
- Red curry paste (vegan)
- Coconut milk
- Tofu, cubed
- Bell peppers and snow peas, sliced
- Garlic and ginger, minced
- Soy sauce
- Lime juice
- Fresh cilantro or Thai basil
Instructions:
Cook tofu until golden. Sauté garlic and ginger, add curry paste and coconut milk, and bring to a simmer. Add vegetables and tofu, then stir in cooked noodles. Season with soy sauce and lime juice. Garnish with herbs.
This noodle dish is creamy, spicy, and comforting—perfect for a warm, satisfying plant-based lunch that feels indulgent yet nourishing.
Vegan Pesto Pasta Salad
Vegan pesto pasta salad is a bright and fresh lunch idea that combines cooked pasta with cherry tomatoes, spinach, and a dairy-free pesto sauce.
It’s perfect served cold or at room temperature, making it ideal for meal prep or quick lunches.
Ingredients:
- Pasta (fusilli or penne)
- Vegan pesto (basil, garlic, pine nuts, nutritional yeast, olive oil)
- Cherry tomatoes, halved
- Spinach or arugula
- Cucumber, diced
- Salt and pepper
- Lemon juice
Instructions:
Cook pasta and rinse under cold water. Toss with vegan pesto, tomatoes, spinach, cucumber, lemon juice, salt, and pepper. Chill before serving if desired.
This pasta salad is light, refreshing, and full of herby flavor—perfect for a no-fuss plant-based lunch that can be enjoyed anywhere.
Vegan Shepherd’s Pie
Vegan shepherd’s pie is a hearty, comforting dish made with a savory lentil and vegetable filling topped with creamy mashed potatoes.
It’s a plant-based take on a traditional classic that’s perfect for a cozy, nourishing lunch.
Ingredients:
- Cooked lentils
- Carrots, chopped
- Peas
- Onion and garlic, minced
- Tomato paste
- Vegetable broth
- Potatoes, peeled and cubed
- Plant-based milk
- Olive oil or vegan butter
- Thyme, rosemary, salt, and pepper
Instructions:
Sauté onion, garlic, carrots, and peas. Add lentils, tomato paste, broth, and herbs. Simmer until thickened. Boil and mash potatoes with plant milk and vegan butter. Spread lentil mixture in a baking dish, top with mashed potatoes, and bake until golden.
This dish delivers warmth, depth, and balance—making it an excellent plant-based lunch choice for comfort and satisfaction.
Baked Tofu Grain Bowl
Baked tofu grain bowl is a protein-packed and well-balanced lunch featuring crispy marinated tofu, whole grains, and fresh or roasted vegetables—all brought together with a flavorful dressing or sauce.
Ingredients:
- Firm tofu, cubed and pressed
- Soy sauce, maple syrup, garlic, and sesame oil (for marinade)
- Brown rice, quinoa, or farro
- Roasted vegetables (e.g., broccoli, carrots, zucchini)
- Greens or shredded cabbage
- Tahini or peanut sauce
Instructions:
Marinate tofu in sauce and bake at 400°F (200°C) until golden and crisp. Assemble bowl with grains, veggies, tofu, and greens. Drizzle with dressing and serve warm or chilled.
This bowl is satisfying, vibrant, and nutrient-dense—ideal for a filling and energizing plant-based lunch.
Zucchini Noodles with Avocado Sauce
Zucchini noodles with avocado sauce is a light and refreshing lunch that’s low-carb yet creamy and full of flavor.
It’s a raw or gently sautéed dish perfect for warm days or when you want something clean and green.
Ingredients:
- Zucchini, spiralized into noodles
- Ripe avocado
- Garlic
- Lemon juice
- Fresh basil
- Olive oil
- Salt and pepper
- Cherry tomatoes (optional)
Instructions:
Blend avocado, garlic, lemon juice, basil, olive oil, salt, and pepper into a creamy sauce. Toss with raw or lightly sautéed zucchini noodles. Add cherry tomatoes for color and freshness.
This meal is creamy, zesty, and incredibly satisfying—an ideal plant-based lunch that’s as nourishing as it is refreshing.
Conclusion
Plant-based lunches are a powerful way to take care of your health while enjoying meals that are both wholesome and crave-worthy. The recipes shared here showcase the endless potential of vegetables, legumes, grains, and herbs—each dish full of color, flavor, and texture. These 28+ options prove that lunch can be anything you want it to be: quick and easy, hearty and comforting, or light and energizing. Try a few this week and discover just how rewarding plant-based eating can be.
