Description
Discover vibrant and satisfying dairy-free lunch recipes that are easy to prepare and packed with flavor. Say goodbye to bland midday meals and hello to energizing, delicious options.
Ingredients
- For Mediterranean Quinoa Salad: Quinoa, vegetable broth, cucumber, red bell pepper, red onion, cherry tomatoes, fresh parsley, Kalamata olives.
- For Lemon-Tahini Dressing: Tahini, fresh lemon juice, olive oil, minced garlic, warm water, salt, pepper.
- For Smashed Chickpea & Avocado Sandwich: Canned chickpeas, ripe avocado, dairy-free mayo (optional), red onion, fresh cilantro/dill, lemon/lime juice, salt, pepper, gluten-free bread.
- For Speedy Black Bean Soup: Olive oil, onion, garlic, canned black beans, vegetable broth, cumin, chili powder, cayenne pepper (optional), salt, pepper, dairy-free sour cream, cilantro, lime.
- For Spicy Peanut Noodles: Dairy-free noodles, frozen shelled edamame, peanut butter (or sunbutter), soy sauce (or tamari), rice vinegar, maple syrup/agave, fresh ginger, garlic, sriracha, warm water, shredded carrots, peanuts/sesame seeds, cilantro.
Instructions
- Mediterranean Quinoa Salad: Cook quinoa, chop vegetables and olives. Whisk dressing ingredients. Combine all in a bowl and toss.
- Smashed Chickpea & Avocado Sandwich: Mash chickpeas and avocado. Mix with red onion, herbs, lemon juice, and seasonings. Spread on bread.
- Speedy Black Bean Soup: Sauté onion and garlic. Add beans, broth, and spices; simmer. Blend partially if desired. Serve with dairy-free sour cream.
- Spicy Peanut Noodles: Cook noodles and edamame. Whisk peanut sauce ingredients. Combine noodles, edamame, carrots, and sauce; toss well.
- Prep Time: 15-20 mins (per recipe)
- Cook Time: 15-25 mins (per recipe)