Lunch time delights

Discover a world of delicious vegan lunches that are perfect for any occasion. Whether you need something quick and easy for a busy day or have a little more time to create a culinary masterpiece, you'll find inspiration here.

Lilly's Couscous Salad

  • 1 pk pearl couscous
  • 200 ml Vegetable stock
  • 1 tin chickpeas
  • Juice of a lemon
  • 1 tsp of  each Garlic and Onion granules
  • Cherry tomatoes, quartered  
  • Pepper, chopped
  • Olives, halved
  • Cucumber, chopped
  • Sweetcorn
  • Onion, chopped
  • Fresh basil, parsley, chives, Mint, chopped 
  • Feta cheese, cubed
  1. Simmer couscous in vegetable stock until cooked then drain
  2. Add everything else, mix, season and serve

Quiche

One of My Favourite tofu recipes 

  • 1 carton silken tofu
  • 1 tbsp corn flour
  • 2 tbsp nutritional yeast
  • 2 tbsp plant based milk 
  • 1/2 tsp black salt
  • 1 tsp onion powder
  • 1/4 tsp turmeric
  • crunch or two of black pepper
  1. Super easy, literally throw all the ingredients into a blender and blend until smooth, excuse the smell, I promise this cooks out. 
  2. Line a pasty dish with either shop bought or home made pastry
  3. Pour into a pastry dish
  4. Add your filling, my personal favourite is spinach and sun dried tomatoes. 
  5. Top with grated cheese of your choice
  6. Pop in a preheated oven at 180oC for 30-40 minutes until golden.  
  7. Remove and allow to set for 10-15 minutes. 
  8. Enjoy

Basic shortcrust Pasty:

  • Plain flour 250g
  • Plant based butter 125g
  • 1-2 tbsp Water or milk

I love to add a handful of fresh herbs to blender

Tomato Soup

  • 1 Tin of chopped tomatoes
  • 1 Tin Butter beans
  • 1 Carton Passata
  • 4 pickled Onions
  • 280 ml Vegetable Stock
  • 1 tsp Henderson's Relish
  • Seasoning

Method:

  1. If using a soup maker like me then chuck everything in and choose smooth soup. 
  2. Serve

or 

  1. Pop all ingredients into a saucepan, bring to boil and simmer for 20 minutes, stirring occationally. 
  2. Remove from heat and allow to cool slightly
  3. Blend with a stick blender until smooth
  4. Serve

Recipe

  • 1 large punnet of mushrooms, chopped
  • 1 red onion, chopped 
  • 2 garlic gloves, crushed
  • 2 tbsp soy sauce
  • Handful chopped Fresh Herbs such as parsley, thyme
  • 200 ml coconut milk
  • 200 ml double cream 
  • salt and pepper

Method

  1. Saute onions with garlic and herbs until soft.
  2. Add mushrooms, soy sauce and saute for another 10 minutes on medium heat with the lid on which does create some extra liquid. 
  3. Remove lid and saute for a further 10 minutes to reduce the liquid
  4. Add cream and milk and simmer for 10 minutes.
  5. Season to taste