Cheap Vegan Recipes For Work: Easy, Tasty Lunch Ideas

Looking to save money and eat well at work? You’re not alone!

With food prices rising, eating out every day can quickly drain your wallet, and finding cheap vegan recipes for work that are both filling and easy to prep can be a challenge. As a longtime meal prepper and vegan recipe developer, I know how important it is to have reliable go-to meals that keep you energized through busy afternoons—without breaking the bank.

Today, I’m sharing a list of my favorite budget-friendly vegan recipes that will bring variety, nutrition, and flavor to your workday lunches. Whether you’re packing for the office, a remote co-working space, or just want to keep your home lunch routine interesting, these recipes are all about maximum satisfaction for minimal time and cost.

Why You’ll Love These Recipes

• Affordable Ingredients: Each recipe is built around pantry staples, seasonal produce, and economical protein sources like beans and lentils.
• Meal Prep-Friendly: These dishes can be made in advance, saving you time on busy mornings.
• Nutrition-Packed: Fiber, protein, and plenty of vitamins keep you full and focused.
• Versatile Flavors: Switch up veggies, grains, or spices to keep things interesting week after week.
• Easy to Transport: Every meal is designed to travel well and taste great hot or cold.

Cheap Vegan Recipes for Work: Top Picks

Chickpea Salad Wraps

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tbsp vegan mayo or plain hummus
• 1 tbsp Dijon mustard
• 1/2 cup shredded carrots
• 1/2 cup diced cucumber
• 1/4 cup chopped green onions
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• Salt & pepper to taste
• 4 large whole wheat tortillas or wraps
• 1 cup lettuce leaves

Equipment

• Medium mixing bowl
• Fork or potato masher
• Measuring spoons
• Knife & cutting board
• Reusable lunch container

Instructions

1. Mash the chickpeas in a medium bowl using a fork or potato masher until chunky but spreadable.
2. Add the vegan mayo (or hummus), Dijon, garlic powder, and smoked paprika. Mix well to combine.
3. Stir in the carrots, cucumber, and green onions. Season with salt and pepper to taste.
4. Lay out a tortilla. Place a few lettuce leaves in the center and spread a quarter of the chickpea mixture on top.
5. Roll up tightly. Repeat with remaining wraps.
6. Slice in half and pack for lunch, or refrigerate in a sealed container for up to 3 days.

Tips & Variations

• Swap in canned white beans or black beans for a different flavor.
• Add diced pickles or capers for a tangy twist.
• Use collard greens or rice paper instead of tortillas for a gluten-free option.
• Make it spicy with sriracha or hot sauce mixed into the filling.

Nutrition Facts

Serving Suggestions

• Pair with a side of baby carrots or apple slices for extra crunch.
• Add a small container of vegan ranch dip or hummus for dipping.

Hearty Lentil & Veggie Soup

Ingredients

• 1 cup dry brown or green lentils
• 4 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt & pepper to taste
• 1 tbsp olive oil

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Chef’s knife & cutting board
• Ladle
• Thermos or soup container

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5 minutes.
2. Add potatoes, lentils, canned tomatoes, broth, thyme, smoked paprika, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, until lentils and veggies are tender.
4. Taste and adjust seasoning. Let cool slightly before transferring to containers.

Tips & Variations

• Use frozen mixed vegetables to save time and money.
• Stir in a handful of spinach or kale at the end for extra greens.
• Double the recipe and freeze leftovers for future lunches.

Nutrition Facts

Serving Suggestions

• Bring along a crusty roll or Low Salt Biscuit for dipping.
• Pair with a side salad for extra veggies.

5-Minute Hummus Veggie Pita Pockets

Ingredients

• 2 large whole wheat pitas
• 1 cup hummus
• 1 cup shredded lettuce or spinach
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/2 cup diced tomato
• 1/4 cup sliced olives (optional)
• 1 tbsp lemon juice
• Salt & pepper to taste

Equipment

• Knife & cutting board
• Spoon
• Lunch container with compartments

Instructions

1. Cut pitas in half to create four pockets.
2. Spread 2-3 tbsp hummus in each pita half.
3. Layer in lettuce, carrots, cucumber, tomato, and olives. Drizzle with lemon juice and season with salt and pepper.
4. Pack tightly in your lunch container to keep everything fresh.

Tips & Variations

• Swap hummus for mashed avocado for a creamy twist.
• Use roasted red peppers or leftover grilled veggies for added depth.

Nutrition Facts

Serving Suggestions

• Pack with a side of fresh fruit or a handful of baby tomatoes.
• Try pairing with Lemon Straws for a sweet snack.

Rice & Bean Burrito Bowls

Ingredients

• 1 cup uncooked brown rice (or white rice)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 cup diced bell pepper
• 1/2 cup salsa
• 1/4 cup chopped cilantro (optional)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt & pepper to taste

Equipment

• Medium saucepan
• Mixing bowl
• Lunch containers (preferably with dividers)

Instructions

1. Cook rice according to package instructions.
2. Combine beans, corn, bell pepper, cumin, and chili powder in a bowl. Stir to mix.
3. Once rice is done, divide it into lunch containers. Top with bean mixture.
4. Add salsa and cilantro before serving. Season with salt and pepper.

Tips & Variations

• Use quinoa instead of rice for extra protein.
• Add diced avocado or pickled jalapeños for a spicy kick.
• Try a spoonful of vegan Cajun Ranch Wing Sauce for a new flavor profile (find the recipe here).

Nutrition Facts

Serving Suggestions

• Pack with a lime wedge to squeeze on top just before eating.
• Pair with Lemon Ricotta Pasta With Arugula for a two-day meal rotation.

Peanut Butter Banana Overnight Oats

Ingredients

• 1 cup rolled oats
• 1 cup plant-based milk (almond, soy, oat, etc.)
• 1 ripe banana, mashed
• 2 tbsp peanut butter
• 1 tbsp chia seeds (optional)
• 1 tsp maple syrup or agave
• Pinch of salt
• Dash of cinnamon

Equipment

• Mason jar or any lidded container
• Spoon

Instructions

1. Add oats, plant milk, mashed banana, peanut butter, chia seeds, maple syrup, salt, and cinnamon to a jar.
2. Stir well to combine. Make sure everything is evenly mixed.
3. Seal and refrigerate overnight (or at least 4 hours).
4. Grab and go in the morning—enjoy cold or microwaved for 1 minute.

Tips & Variations

• Swap peanut butter for almond butter or sunflower seed butter.
• Top with sliced fresh fruit or a handful of nuts for extra crunch.
• Use quick oats for a softer texture.

Nutrition Facts

Serving Suggestions

• Pair with a cup of herbal tea or Huckleberry Margarita (for after work, of course!).
• Pack berries or chopped apples separately to stir in just before eating.

Tips & Variations for All Recipes

• Batch Cooking: Prepare double or triple batches on Sunday to save time all week.
• Freezer-Friendly: Most soups and stews freeze beautifully—portion into single servings for grab-and-go convenience.
• Seasonal Swaps: Use whatever produce is affordable and in season for best value and flavor.
• Invest in Good Storage: Durable, leak-proof containers make a world of difference for meal prep success.
• For more vegan meal ideas, check out our Harvest Hash Recipe and Lion’S Mane Mushroom Crumble Recipes.

“The secret to cheap vegan lunches is using what you already have. Don’t be afraid to get creative and mix up leftovers in new ways!”

Conclusion

Eating healthy, satisfying vegan meals at work doesn’t have to be expensive or time-consuming. With these cheap vegan recipes for work, you’ll save money, reduce food waste, and enjoy delicious variety every day.

Batch cook a soup, throw together wraps or bowls, or prep grab-and-go oats for effortless lunches that keep you energized and happy. Remember, the best meal is the one that fits your life and your budget—so experiment, have fun, and don’t be afraid to make these recipes your own.

If you found these ideas helpful, be sure to explore our other resourceful recipes like Low Fodmap Appetizer Recipes, Cajun Ranch Wing Sauce, and Lemon Ricotta Pasta With Arugula for even more plant-based inspiration.

Happy lunching!

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