Easy Work From Home Meatless Lunch Ideas

Get out of your home office and into your home kitchen with these vegetarian dishes that will help fuel the long days ahead.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.

Monday

SOY-FREEFISH-FREE
Stuffed Peppers with Quinoa & Spinach
A Hint of Rosemary

Whether served as a main dish or as a side, these beauties are delicious and satisfying, plus packed with whole grains and flavorful vegetables.

Tuesday

SOY-FREEGRAIN-FREE
Zucchini Spaghetti with Lentil Marinara
Lemons and Basil

This Zucchini Spaghetti with Lentil Marinara is the perfect dish to use up the last of those lingering zucchini in your fridge. It's lightened up in calories, but definitely not lacking in flavor!

Wednesday

HEALTHYGLUTEN-FREE
Vegan Quinoa Bowl with Peanut Dressing
wholly deliciousness!

Sweet and tart Braeburn apples, sweet potatoes, corn on the cob, and almonds pair perfectly with spinach and quinoa to make this a bowl so worth digging into!

Thursday

SOY-FREEVEGETARIAN
Tart Apple Jack Grilled Cheese Sandwich
Olive and Artisan

This elevated sandwich is cheesy, gooey, and perfectly cut by the tart apple and spicy deli mustard.

Friday

WEEKNIGHT DINNERSFISH-FREE
Tortellini with Kale and White Bean Pesto
Jeanie and Lulu's Kitchen

This wonderful kale pesto is made more substantial with white beans, and served over tender cheese tortellini. Buying pre-made tortellini really saves time, making this perfect for a weeknight dinner!

Saturday

GLUTEN-FREEPESCATARIAN
Orange Basil Salad with Honey Balsamic Vinaigrette
CooknShare

Orange Basil Salad with Honey Balsamic Vinaigrette is a healthy and welcome change to run of the mill garden salads.

Sunday

NUT-FREEMEAL PLAN
Chickpea Curry with Spinach and Mushrooms
K33 Kitchen

This yummy and delightful chickpea curry recipe is vegan, healthy, cheap, and counts as three whole servings of vegetables.

Monday

NUT-FREESUGAR-FREE
Kale, Tofu, Mushroom, and Quinoa Bowl
K33 Kitchen

This recipe is very light but very filling at the same time. With mushrooms, quinoa, and tofu on the ingredients list, it's packed full of fiber, vitamins, and iron. Not to mention, it contains more than 20 grams of protein per serving!

Tuesday

TREE NUT-FREEEGG-FREE
Butternut Squash and Black Bean Enchiladas
Edible Perspective

Simple Butternut Squash and Black Bean Enchiladas made from scratch! You can make or buy your enchilada sauce, then top these with cheese, sour cream, avocado, or nothing at all.

Wednesday

QUICK AND EASYVEGETARIAN
Okonomiyaki Cabbage Pancake
Alexandra's Kitchen

Okonomiyaki, or Japanese cabbage pancakes, can be made in countless ways; okonomiyaki essentially means prepared “as you like.” These pancakes are simple to throw together and make delicious use of an abundance of cabbage.

Thursday

MEALS FOR TWOSOY-FREE
Warm Farro and Lentil Salad
Chef'd

Here’s a one-bowl meal that you’ll enjoy for its simplicity and flavor. Vibrant asparagus, cheerful cherry tomatoes, and tender artichoke hearts combine with earthy farro and hearty lentils to bring you a meal that comes together in mere minutes!

Friday

BEGINNERONE-POT
Cauliflower Fried Rice
A Fork's Tale

This recipe incorporates all the yummy flavors of traditional fried rice, but is much healthier (and more delicious). For an added bonus, it's also faster and easier than making “real” fried rice!

Saturday

PESCATARIANWEEKNIGHT DINNERS
Vegan Aglio e Olio Pasta
SideChef

Simple, classy, and vegan, this classic Aglio e Olio Pasta is easy enough to whip up for a weeknight dinner, yet impressive enough for your next date night.

Sunday

TREE NUT-FREEVEGAN
Coconut Kidney Bean Curry
Live Eat Learn

This Coconut Kidney Bean Curry is an easy, flavorful dinner to whip up on busy weeknights!

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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