Many of us are dining out less today and could always use some new lunch ideas. Below are some easy recipes you can whip up in no time!
Speedy Tostadas (from Vegan Meals for One or Two)
(Serves 2)
Use taco shells, tortillas, or even pita bread for this recipe.
3/4 cup veggie chili (canned or leftover)
2 vegan taco shells
1/3 cup shredded lettuce
1/4 cup chopped bell peppers
1/4 cup salsa
2 Tablespoons vegan sour cream or shredded vegan cheese, if desired
Warm chili on a stove or in a microwave until heated through. Divide chili in half and place in taco shells. Top with remaining ingredients.
Tofu Eggless Salad (from Meatless Meals for Working People)
(Serves 6)
Serve on a bed of lettuce, with crackers, or on whole grain toast with lettuce and sprouts.
1 pound firm tofu, drained and crumbled
1 stalk celery, finely chopped
1 large carrot, grated
3 Tablespoons sweet pickle relish
2 Tablespoons vegan mayonnaise
Salt, pepper, and dill weed to taste
In a medium-size bowl mix all the ingredients together.
These recipes are taken from books published by The Vegetarian Resource Group. In the USA, you can purchase them here: vrg.org/catalog
Seitan Chili (from Conveniently Vegan)
(Serves 4)
Serve warm over baked potatoes or rice.
8-ounce package seitan, drained and cubed
Small onion, finely chopped
2 teaspoons oil
Two 15-ounce cans kidney beans, drained
14.5-ounce can whole tomatoes, chopped
1-1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
Saute seitan and onion in oil in a large frying pan over medium-high heat for 5 minutes. Add remaining ingredients and continue cooking 12 more minutes.