Add these high-protein lunches to your fall menu. Each dish contains at least 15 grams of protein to keep you feeling full for longer and is loaded with seasonal ingredients like carrots, broccoli, and kale for a daytime reminder that fall is here. Additionally, these meals are made without any meat products to suit a vegetarian eating pattern. Recipes like Farro Salad with Arugula, Artichoke, and Pistachio and Stuffed Sweet Potatoes with Hummus Dressing are flavorful and satisfying meal options that are perfect for lunchtime.
Teriyaki tofu bowl
With a few simple ingredients available at your local specialty grocery store, you can prepare a week’s worth of high-fiber meals in about 15 minutes. To cut down on prep time, look for packs of pre-cooked wild rice. Additionally, wild rice is an excellent source of fiber. Topping these bowls with baked tofu also cuts down on the time it takes to make this easy meal prep lunch.
Stuffed sweet potatoes with hummus dressing
Hearty yet easy to prepare, this stuffed sweet potato with black beans, kale, and hummus dressing is a great 5-ingredient lunch for one.
spicy ramen cup noodles
Make instant soup at home with this vegetarian ramen recipe. Pack a few jars at a time to take to work for quick lunches throughout the week.
Farro salad with arugula, artichoke and pistachio
Using pre-cooked farro, this dish comes together quickly. You can make it in the same bowl you use to serve it, so you can keep washing up to a minimum.
beefless vegan tacos
Take your taco night in a new direction with these healthy vegan tacos. We replaced the crumbled tofu with ground beef without sacrificing any of the flavorful seasoning you’d expect from a taco. You can also use it to top burritos, bowls, taco salads, and nachos.
Chopped salad with Sriracha tofu and peanut dressing
Prepare 4 days worth of high-protein vegan lunches using just four simple ingredients from your local specialty grocery store, including a vegetable-packed salad mix as a base. This salad mix is hearty, so you can dress these bowls up to 24 hours before serving to infuse the flavors of this healthy chopped salad. If you can’t find a hearty mix, use broccoli slaw or shredded Brussels sprouts.
Power green salad with grilled tofu and honey mustard vinaigrette
This plant-based main dish salad is packed with powerful vegetables, nutrients, and flavor. Get a healthy dose of protein with this convenient baked tofu that has a firm texture that’s perfect for salads and sandwiches. Sprinkle with almond slices for a little crunch and unsweetened coconut for a touch of tropical sweetness. The vinaigrette adds a tangy, sweet accent to the dish.
Cabbage, tofu and edamame salad
Craving some crunch? Enjoy this salad packed with crunchy purple cabbage, edamame, bamboo shoots, and fried noodles. A slightly sweet salad made with grilled tofu, mandarin oranges, and sesame vinaigrette.
Grilled tofu green machine salad
A healthy packable lunch salad with grilled tofu that adds meatiness and protein. A topping of toasted almonds and Parmesan cheese adds a nutty flavor, while a honey mustard vinaigrette gives everything a sweet-tart finish.
Crispy smoked tofu and coleslaw wrap
Mixing smoked tofu with cornstarch and frying it in a pan makes it super crispy. Drizzle with warm honey or your favorite hot sauce for a little flavor.
Seafood sesame salad with grilled tofu
This Asian-inspired salad is filled with fragrant grilled tofu and is satisfying. Carrots and snap peas add crunch. Try this salad for a take-home lunch. To prevent salad vegetables from becoming soggy, pack the vegetables, salad toppings, and dressing in separate containers and mix them together just before serving.
Green salad with edamame and beets
This large salad is not only pleasing to the eye, but also a way to get your daily dose of nutrient-dense beet and edamame plant protein. If you don’t like cilantro, mix in some chopped basil or dill instead.
Rainbow grain bowl with cashew sauce
This vibrant bowl is packed with nutrients that will keep you full for hours. Look for cooked lentils in the refrigerated section of the produce aisle.
