10 Quick Vegan Lunches for Work or School

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Lunch recipes need to be quick and easy because everyone is on-the-go. Here are 10 of the best, quick, vegan lunch recipes for work or school. Some of the recipes are made in the morning and some lunch ideas include using some ingredients you prepared the night before. Either way, as long as it makes a great, easy, healthy, vegan lunch, who cares? These are ten great recipes to get you through two busy weeks of school or work, two more and a month will have passed.

  1. Veggie & Hummus Wrap with Fruit
  • Whole Wheat or Flavored Tortilla (Spinach, Sun Dried Tomato)
  • Store Bought Hummus whatever flavor you prefer
  • Veggies- spinach, avocado, tomato, carrot, mushroom, sprouts, cucumber, bell pepper, spicy pepper, basil, cilantro, etc.

Lay out tortilla, spread hummus, top with whatever veggies you like. Roll up tortilla. Cut in half diagonally. Eat with grapes, fresh berries, melon, or pineapple.

2.  Pasta Marinara With Meatballs
  • 1/2 Box Whole Wheat, Quinoa, Amaranth or other Penne Pasta
  • 1 Jar Marinara Pasta Sauce (you can make your own if you prefer)
  • Meatballs or Grounds by Gardein optional

Cook pasta as directed. Heat sauce with or without meatballs or grounds. Freeze or refrigerate leftovers. Take to work frozen or refrigerated depending upon what you have at work for heating/cooling food.

3. Simply Asia Noodles, Annie Chun’s or Thai Kitchen Noodle Soups

Add water and microwave or add boiling water. These come in Vegan styles, the boxes are labeled. They are inexpensive with lunch costing less than $3.00 including the fruit you should eat with this.

Chickpea Salad Sandwich

4.  Chickpea Salad Sandwich from ItDoesntTasteLikeChicken.com
  • 1 16oz Can Chickpeas, drained and rinsed thoroughly
  • 2 Stalks Celery
  • 1/4 of Medium Red Onion
  • 3 Tbsp Vegan Mayo such as Veganaise
  • 1 Tbsp Dijon Mustard
  • 1/4 Tsp Salt
  • Dash of Black Pepper- to taste

Drain and rinse chickpeas thoroughly. Empty into food processor. Chop celery and onion and add to food processor. Pulse several times. Add remaining ingredients and pulse several times until everything is combined. Eat on whole wheat bread with toppings- lettuce or spinach, tomato, cucumber, avocado, etc.

5. 15 Bean Soup Leftover
  • Bag of 15 Bean Soup
  • Vegetable Broth

Cook 15 Bean Soup in slow cooker or on stove with vegetable broth instead of provided seasoning packet. Take leftover and freeze or refrigerate. Take leftovers to work.

6. Tofurky or Other Vegan Slices Sandwich
  • Tofurky or other Vegan Slices
  • Whole Wheat Bread
  • Vegan Mayonaise
  • Spinach, Avocado, Sprouts, Tomato, Pickles, etc.

Make sandwich as you prefer and serve with carrots and grapes.

Aegean Pasta Salad

7.  Aegean Pasta Salad by the 4-Ingredient Vegan
  • 8oz Elbow Macaroni or Penne Pasta
  • 1  Can Chickpeas- drained and thoroughly rinsed
  • 1 Jar 6.5 oz Marinated Artichoke Hearts- drained and chopped
  • 1/2 Cup Canned or From a Jar, Roasted Red Bell Pepper- chopped
  • 2 Tbsp Vegan Mayo
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt and Black Pepper

Cook pasta as directed and drain. Combine all ingredients in mixing bowl, mix well. Add pasta. Stir gently until thoroughly combined. Refrigerate at least 2 hours. Make ahead of time, refrigerate overnight, take with you in the morning.

8.  Salad
  • Mixed Baby Greens or Baby Spinach
  • Veggies- Carrot, Tomato, Onion, Baby Portobello (Cremini), Broccoli, Cauliflower, Alfalfa or Other Sprouts
  • Fruits- Sliced Berries, Thinly Sliced Granny Smith Apple
  • Protein- Drained and Rinsed Chickpeas, Sunflower or Pumpkin Seeds, Vegan Cheese Shreds
  • Top with your favorite dressing


9.  To”funa”
  • 1 Block Baked Tofu
  • 2-3 Tbsp Vegan Mayo
  • Fresh Dill
  • Splash Balsamic Vinegar

Crumble tofu into a medium bowl, add mayo, dill and balsamic to taste. You can add celery seed is you like. Eat on crackers or as a sandwich or in a wrap. Eat with carrots and grapes or strawberries.

Butternut Squash Chickpea Curry over Basmati Rice

10. Vegan Butternut Squash & Chickpea Coconut Curry from lowfatveganchef

Slow Cooker Recipe, Cook overnight and take to work in the morning.

  • 1 Medium Butternut Squash
  • 2 C Dried Chickpeas either soaked overnight or brought to a boil for one minute and then soaked for 1 hour and drained and rinsed
  • 1 Medium Onion- Diced
  • 2 Large Cloves Garlic- Minced
  • 2 Inch Chunk Ginger- Minced
  • 1 13.5oz Can Fire Roasted Diced Tomatoes
  • 1 13.5oz Can Light Coconut Milk
  • 3 C Low Sodium Vegetable Broth
  • 2 1/2 Tbsp Yellow Curry Powder
  • 1 Tsp Sugar or Honey
  • 2 Bay Leaves
  • 4 Large Handfuls Baby Spinach or 1 Bunch Fresh Spinach Rinsed and Roughly Chopped
  • 2 C Frozen Sweet Peas
  • 1 Tsp Sea Salt

Carefully cut skin off the butternut squash, remove seeds, cut into 1 inch cubes. To make cutting easier, you can slice it in half and microwave for 3 minutes then let sit before cutting. Next put all items excluding peas, spinach, and salt into slow cooker and cook for 8 hours. 20 minutes before serving add peas and spinach, stir until spinach wilts. Add salt to taste. Serve over Basmati rice. Make curry the night before. Finish last 20 minutes and make rice in the morning. Take to work and enjoy! Store the remainder.

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8 thoughts on “10 Quick Vegan Lunches for Work or School

  1. Manika- Nia Dixon Reply

    What a beautiful site! I could hardly continue reading because it was making me so hungry! In fact I’m off to make that wrap with hummus and tomato tortilla with veg… mmmm! Page bookmarked and I will be making all of these for my tummy.. and health of course!

    1. Keli Tucker Reply

      Thank you so much for your kind words about my site 🙂 I’m glad you enjoyed the recipes and bookmarked the page, please come back anytime! Let me know how the recipes come out, I always love hearing back from people.

  2. Bec Reply

    Thank you for these lunch suggestions. As a busy mum, it’s tough sometimes to have healthy lunches. These suggestions are fabulous. I really like the chickpea coconut curry yum!! thanks for the great ideas.

    1. Keli Tucker Reply

      Hey Bec,
      You’re welcome and thank you! I’m glad you found recipes you can incorporate into your life 🙂 Please let me know how they turn out, I love having feedback. Visit again soon as there are new recipes all the time.

  3. Maurice Jackson Reply

    After stumbling across this website and not being a vegetarian, I was curious to see what all the fuss is about. And looking at the variety of recipes I see here, it looks like this way of eating would be a nice change of pace in my diet. But I would have to combine it with my regular diet where both ways of eating are equal. If that makes any sense.

    1. Keli Tucker Reply

      Hello Maurice,
      I’m glad you stumbled upon my website and like the recipes 🙂 I absolutely understand eating both diets. That’s wonderful and there is nothing wrong with that 🙂

  4. Alex Chong Reply

    Wow…what a menu! They sounded really delicious and easy to make. I can’t cook but looking at the instructions, I may be able to whip something up. Hmm…

    Anyway I noticed Pasta Marinara With Meatballs being in the list as vegan lunch. Is that correct?

    1. Keli Tucker Reply

      Hey Alex,
      I’m sure you can make most of these recipes! Yes, the Pasta Marinara w/ Meatballs is correct. Gardein is a wonderful company that manufactures vegan meatballs, fish fillets, chicken strips, grounds (like ground beef), sausage patties, etc. Super good, but I try not to eat too much because it’s processed food and not good for your body 🙂

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