5 Delicious On-The-Go Vegan Lunch Recipes

This nutrition bite helps take out the guesswork for a quick and healthy lunch with five scrumptious vegan lunch recipes that also help prevent cancer! 

For those who are resistant to taking a lunch break, either because you are on productivity roll, or fear you just don’t have time, consider this: 

Giving your body the nutrients it needs, as well as giving your mind some time for stillness or mindful recharging, will undoubtedly improve your wellbeing, and increase your productivity overall. 

Additionally, you don’t have to stray far from your work to have a quality lunch break. 

We know finding time to make and eat nutritious food can feel like a challenge, which is why we’re sharing 5 simple, nutrient-dense VEGAN recipes that can be eaten on-the-go. (They can also be prepared on the weekend to save you time during the week!)

Fun fact: these recipes also help prevent cancer thanks to antioxidant-rich ingredients like tomatoes, watercress, and kale as well as plant-based protein like tofu, nuts, and beans. 

Regardless of how busy your day may get, it’s always worth investing your time in eating a nutrient-dense lunch to keep you going for the rest of your day. Enjoy!


5 On-The Go Vegan Lunch Recipes

From The Anti-Cancer Diet: 31 Quick & Easy-to-Make Recipes eBook by Nathan Crane and Luz Crane, available for f.ree here!

Chickpea Arugula Salad

Makes 2 servings

Ingredients (Salad)
2 handfuls of baby arugula
2 cups broccoli florets cut into pieces
0.5 small onion sliced
One 15.5oz can chickpeas

Ingredients (Dressing)
0.5 cup soaked cashews
1 Tbsp nutritional yeast
1 red bell pepper chopped
1 garlic clove
0.5 tsp ground cayenne pepper
0.5 tsp paprika
0.5 tsp ground black pepper
2 Tbsp fresh lime juice

1. Add all salad ingredients to a mixing bowl. 
2. Add all dressing ingredients to the blender and blend until smooth. 
3. Pour dressing into salad and mix well to combine. 
4. Serve and enjoy!

Chickpea Crumbled Tofu

Makes 8 pieces

Ingredients (Tofu)
1 block super firm tofu
2 Tbsp Bragg liquid aminos
2 tsp cold pressed sesame oil
2 Tbsp fresh lime juice
2 tsp ground paprika
0.5 tsp ground black pepper

Ingredients (Crumbs)
0.5 cup Italian chickpea crumbs
1 Tbsp ground flaxseed

1. Drain and dry the tofu. 
2. Set on a cutting board and cut into 8 equal rectangular slices, then place in a quarter bag.
3. In a bowl add all other ingredients and whisk. 
4. Add to the tofu in the bag covering every piece to marinate completely. 
5. Set in the fridge overnight.
6. In a bowl, add the crumbs and flaxseed and mix well. 
7. Bring the tofu out, drain and roll thoroughly in the crumbs. 
8.  Place them flat on a baking sheet and bake at 400ºF for 15 minutes. 
9. Flip and bake for 10 more minutes. Enjoy!

Costa Rican Gallo Pinto

Makes 2 servings

1 cup cooked black or kidney beans
1 cup cooked brown rice or wild rice
1 Tbsp cold pressed olive oil
0.5 cup white onion chopped
3 garlic cloves chopped
2 medium tomatoes chopped
1 tsp ground black pepper
0.5 tsp ground cumin
0.25 cup Bragg liquid aminos
1 cup chopped cilantro
2 bunches watercress (ends trimmed)
1 avocado sliced

1. In a big skillet sauté onion with oil on medium hot heat for about 5 minutes. 
2. Add the garlic and sauté for about a minute. 
3. Add the tomatoes and sauté for about 3 more minutes.
4. Add the beans, rice, black pepper, cumin, aminos and sauté to heat thoroughly. 
5. Remove from heat, add the cilantro and mix it in. 
6. Make a bed of watercress on two dinner plates. 
7. Spoon gallo pinto on and top with avocado. Enjoy!

Edamame Falafels

Makes 16 pieces

3 cloves garlic
0.75 tsp Himalayan salt
One 12oz bag frozen shelled edamame thawed and pat dried
2 Tbsp granulated onion
2 Tbsp dried parsley
1 tsp ground black pepper
1 tsp ground cumin
2 tsp ground coriander
0.25 cup chickpea crumbs

1. Preheat the oven to 350ºF. 
2. Add garlic and salt to the food processor and pulse to mince. 
3. Add edamame and process for about a minute to turn it into a “dough” making sure to not over process it.
4. Add remaining ingredients and pulse to mix well. 
5. To make the balls use a small ice cream scoop. Fill it up to a heaping scoop pressing down and release each ball on a baking sheet leaving about an inch between each other. 
6. Bake for 25-30 minutes depending on your sea level.

Spaghetti Squash with Bell Peppers

Makes 2 servings

Ingredients (Spaghetti)
12 lb spaghetti squash
1 Tbsp extra virgin olive oil
1 Tbsp ground black pepper
1 Tsp Himalayan salt

Ingredients (Bell Pepper Marinade)
2 Tbsp water
1 cup yellow onion chopped
6 garlic cloves minced
1 Tbsp Italian seasoning dried herbs
1 medium red bell pepper seeded and chopped
1 medium green bell pepper seeded and chopped
1 medium orange bell pepper seeded and chopped
1 Tbsp Bragg liquid aminos
1 Tbsp Bragg coconut liquid aminos
0.25 cup raw pine nuts

Poke a couple of holes in the squash and bake whole at 400ºF for 30 minutes. Let it cool down then cut in half and fork out into a mixing bowl. Add oil, black pepper and salt and gently mix. In a saucepan, add water, onion, garlic and herbs to water sauté for about 5 minutes. Add bell peppers and aminos and sauté for about 5 more minutes. Add spaghetti into sauce to warm up for a couple of minutes, and serve.

Get 26 MORE delicious recipes that fight cancer when you download the The Anti-Cancer Diet: 31 Quick & Easy-to-Make Recipes eguide here.

Beyond the numerous decadent recipes, this ebook also provides insight into the top cancer-FIGHTING foods, as well as the top cancer-PROMOTING foods to avoid.


Grab your complimentary copy of this tasty collection of anti-cancer vegan recipes here!


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