Vegan Packed Lunch Recipes for Easy and Tasty Meals

Finding delicious, nutritious, and easy-to-pack vegan lunch recipes can sometimes feel like a challenge. Whether you’re heading to work, school, or a day out, having a satisfying plant-based meal ready to go not only saves time but also keeps your energy levels high throughout the day.

Vegan packed lunches can be vibrant, exciting, and full of flavor without requiring hours of preparation. From hearty grain bowls to creative wraps and snack boxes, there’s a world of options to explore.

In this post, you’ll discover a variety of vegan packed lunch recipes that are simple to make, portable, and perfect for those who want to eat wholesome, cruelty-free meals on the go. Plus, these recipes incorporate fresh vegetables, legumes, and wholesome grains to keep your lunch both tasty and nourishing.

Why You’ll Love This Recipe

These vegan packed lunch recipes are designed with convenience and flavor in mind. They’re easy to prepare ahead of time and hold up well throughout the day, making them ideal for busy lifestyles.

High in plant-based protein, fiber, and essential nutrients, these lunches will keep you feeling full and energized. Plus, they’re colorful and visually appealing, which makes lunchtime more enjoyable.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals into your routine, these recipes are flexible and customizable to suit your tastes and dietary needs.

Ingredients

• Quinoa – 1 cup (uncooked)
• Chickpeas – 1 can (15 oz), drained and rinsed
• Avocado – 1 ripe, sliced
• Cherry tomatoes – 1 cup, halved
• Cucumber – 1 medium, diced
• Baby spinach – 2 cups
• Red bell pepper – 1 medium, sliced
• Olive oil – 2 tablespoons
• Lemon juice – 2 tablespoons
• Garlic powder – 1 teaspoon
• Ground cumin – 1 teaspoon
• Salt and pepper – to taste
• Whole wheat wraps – 2 large
• Hummus – 1/2 cup
• Carrot – 1 large, shredded
• Fresh cilantro – 1/4 cup, chopped

Equipment

• Medium saucepan for cooking quinoa
• Large mixing bowl
• Measuring cups and spoons
• Sharp knife and cutting board
• Salad spinner (optional for washing spinach)
• Large spoon or spatula
• Lunch containers or reusable wraps for packing

Instructions

1. Cook the quinoa: Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool.
2. Prepare the chickpeas: In a large bowl, combine the drained chickpeas with 1 tablespoon olive oil, garlic powder, ground cumin, salt, and pepper. Toss to coat evenly.
3. Roast or sauté chickpeas: For extra flavor and crunch, roast chickpeas in a preheated oven at 400°F (200°C) for 20 minutes, shaking the pan halfway through. Alternatively, sauté in a pan until slightly crisp.
4. Mix the salad: In the large bowl, add quinoa, roasted chickpeas, cherry tomatoes, cucumber, baby spinach, red bell pepper, shredded carrot, and chopped cilantro. Drizzle with remaining olive oil and lemon juice. Toss gently to combine.
5. Assemble the wraps: Lay out the whole wheat wraps and spread a generous layer of hummus on each. Spoon the quinoa salad mixture onto the center of each wrap.
6. Add avocado slices: Place avocado slices on top for creaminess and healthy fats.
7. Wrap it up: Fold the sides over the filling and roll tightly. Wrap in parchment paper or place in a lunch container.
8. Pack and store: Keep your wraps chilled until ready to eat. They can be stored in the fridge for up to 2 days.

Tips & Variations

For an even quicker meal, use pre-cooked quinoa or instant grains and canned chickpeas. Swap quinoa with brown rice or couscous if preferred.

Try adding different veggies like roasted sweet potatoes, shredded kale, or steamed broccoli for variety.

Replace hummus with vegan tahini dressing or avocado spread for a different flavor profile.

For added crunch, sprinkle toasted pumpkin seeds or walnuts inside your wrap.

If you want a warm lunch, skip wrapping and enjoy the salad in a microwave-safe container. Reheat gently before eating.

Nutrition Facts

Serving Suggestions

Pair your vegan wrap with a side of fresh fruit like apple slices or grapes for a naturally sweet contrast. A crunchy vegetable snack such as carrot sticks or celery pairs well too.

For hydration, a refreshing cucumber mint water or herbal iced tea complements the flavors perfectly.

If you want to make your packed lunch extra special, include a small container of your favorite vegan dip or dressing.

Looking for more exciting vegan meal ideas? Check out these recipes:

• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious
• Vegan Bread Machine Recipe for Soft, Delicious Loaves
• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes

More Vegan Packed Lunch Recipes to Try

Mediterranean Chickpea Salad Jar

This layered salad is perfect for on-the-go lunches. It combines chickpeas, cucumbers, tomatoes, olives, and red onion with a zesty lemon-tahini dressing.

Ingredients

• 1 cup cooked chickpeas
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup kalamata olives, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a small bowl, whisk together tahini, lemon juice, garlic, salt, pepper, and enough water to make a smooth dressing.
2. In a mason jar or portable container, layer chickpeas at the bottom, followed by cucumbers, tomatoes, olives, and red onion.
3. Pour the dressing on top and garnish with fresh parsley.
4. Seal the jar and shake before eating to mix flavors.

Vegan Lentil Wraps

Hearty lentils combined with sautéed veggies make for a filling and tasty wrap option, perfect for lunch.

Ingredients

• 1 cup cooked lentils
• 1 small onion, diced
• 1 carrot, shredded
• 1/2 cup spinach, chopped
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• Whole wheat wraps
• Hummus or vegan mayo

Instructions

1. In a pan, sauté onion until translucent. Add shredded carrot and cook for 3 minutes.
2. Add cooked lentils, tomato paste, smoked paprika, salt, and pepper. Stir and heat through.
3. Mix in chopped spinach until wilted.
4. Spread hummus or vegan mayo on wraps, spoon lentil mixture, and roll up tightly.

Rainbow Veggie Sushi Rolls

These colorful sushi rolls are fun to make and easy to pack, filled with fresh veggies and avocado.

Ingredients

• 2 cups cooked sushi rice
• Nori sheets
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1 avocado, sliced
• 1/4 cup pickled ginger
• Soy sauce for dipping

Instructions

1. Lay a nori sheet on a bamboo sushi mat.
2. Spread a thin layer of sushi rice evenly over the nori.
3. Arrange cucumber, carrot, and avocado slices along one edge.
4. Roll tightly using the sushi mat and slice into bite-sized pieces.
5. Pack with pickled ginger and a small container of soy sauce.

Conclusion

Vegan packed lunches don’t have to be boring or complicated. With these vibrant recipes, you can enjoy wholesome, flavorful meals that are easy to prepare and perfect for taking on the go.

Each recipe incorporates nutrient-dense ingredients that provide energy and satisfaction, whether you’re at your desk or enjoying a picnic.

Remember, the key to successful packed lunches is variety and balance—combining proteins, healthy fats, and fresh vegetables to keep your meals exciting and nourishing. Feel free to experiment with different vegetables, grains, and dressings to keep your lunchbox fresh every day.

If you want even more inspiration for plant-based meals, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try baking with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For homemade bread to pair with your lunches, don’t miss the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Chickpea Salad Wrap”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and nutritious vegan wrap packed with protein and fresh veggies. Perfect for a quick and satisfying packed lunch.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“1 can (15 oz) chickpeas, drained and rinsed”, “2 tablespoons vegan mayonnaise”, “1 teaspoon Dijon mustard”, “1/4 cup red onion, finely chopped”, “1/2 cup celery, diced”, “1/2 cup shredded carrots”, “1 tablespoon fresh lemon juice”, “1/2 teaspoon garlic powder”, “Salt and pepper to taste”, “2 large whole wheat tortillas”, “1 cup baby spinach leaves”, “1/4 cup sliced cucumber”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, mash chickpeas with a fork until chunky.”}, {“@type”: “HowToStep”, “text”: “Mix in vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Add red onion, celery, and shredded carrots; stir to combine.”}, {“@type”: “HowToStep”, “text”: “Lay out tortillas and divide chickpea salad evenly on each.”}, {“@type”: “HowToStep”, “text”: “Top with spinach leaves and cucumber slices.”}, {“@type”: “HowToStep”, “text”: “Roll up each tortilla tightly and slice in half if desired.”}, {“@type”: “HowToStep”, “text”: “Wrap in foil or parchment paper for easy packing.”}], “nutrition”: {“calories”: “350”, “proteinContent”: “14g”, “fatContent”: “8g”, “carbohydrateContent”: “52g”}}