9 Make-Ahead Work Lunches For Anyone Who Wants to Eat Less Meat

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This meatless take on the classic muffuletta is even better after a day in the fridge!

Vegetarian Muffuletta

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The perfect bento lunch–divide the lettuce, filling, and toppings into separate compartments and assemble at lunchtime.

Hoisin Lettuce Wraps

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The combination of miso, almond butter, and fresh lime juice makes for an amazing salad dressing–with protein and probiotics to boot!

Miso-Almond Power Salad

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One of our most popular recipes and it’s easy to see why–it’s a cinch to make, it will last several days in the fridge, and it can be repurposed in so many ways.

Tahini Chickpea Cucumber Salad

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Make a big batch of this flavorful dip, cut up some veggies, and whip up a batch of super seed crackers and have a simple, healthy lunch or afternoon snack to enjoy all week.

Roasted Garlic Herb White Bean Dip

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Minus the avocado, this salad will stay fresh in the fridge for several days. Try making it with farro, freekeh, or other whole grains too!

Buckwheat Green Apple Cranberry Avocado Salad

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Ditch those styrofoam noodle cups and make your own homemade version instead.

Thai Curry Noodle Soup in a Jar

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Double this recipe and have some for dinner, then eat the leftovers for lunch the rest of the week.

Sweet and Spicy Cold Peanut Noodles

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If you’re in the mood for a salad, but want something that will actually fill you up until dinner, this is it!

Vegan Southwest BLT Salad

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