Healthy Recipes Healthy Lifestyle Diets Vegetarian Recipes Healthy Vegetarian Lunch Recipes 18 10-Minute Vegetarian Lunches to Make Forever By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on September 13, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Close Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman Looking for new recipes to switch up your regular lunch routine? These lunches are ready in 10 minutes or less, making them perfect for busier days when you need an easy meal. They’re also fully vegetarian so you'll get a boost of tasty veggies in every serving. Our readers have loved these recipes so much that they’ve earned four- and five-star reviews. Try options like our Cucumber Sandwich with Cotija & Lime or our Mixed Greens with Lentils & Sliced Apple for a quick and flavorful vegetarian lunch. 01 of 18 Cucumber Sandwich with Cotija & Lime Photographer: Rachel Marek, Food stylist: Holly Dreesman This easy vegetarian cucumber sandwich draws flavor inspiration from elote, the Mexican street corn dish. Instead of corn, we flavor cucumber slices with cotija cheese, lime and cilantro for a tasty filling. Cotija cheese, a salty, crumbly Mexican cheese, is similar in flavor and texture to feta cheese, which can be used as a substitute. Arugula adds a peppery flavor, but any tender greens will work well here. View Recipe 02 of 18 Falafel Tabbouleh Bowls with Tzatziki Meal-prepping a week's worth of lunches doesn't need to take hours in the kitchen. These Greek-inspired meal-prep bowls can be prepared in just 10 minutes and only require 4 ingredients—greens, falafel, tabbouleh and tzatziki. We love going to our local specialty grocery store for fast shortcut ingredients like these. The high-fiber falafel and tabbouleh will help to keep you feeling satisfied all afternoon. View Recipe 03 of 18 Mixed Greens with Lentils & Sliced Apple This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils—just make sure to look for low-sodium and give them a rinse before adding them to the salad. View Recipe 04 of 18 Mascarpone & Berries Toast Creamy mascarpone is delightful when topped with mixed berries and mint for this bright-tasting, easy and healthy toast. View Recipe 05 of 18 Open-Face Goat Cheese Sandwich with Tomato & Avocado Salad This simple lunch comes together in just 10 minutes, making it a great option for busy days. View Recipe 06 of 18 Vegetarian Niçoise Salad This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables. View Recipe 07 of 18 Cabbage, Tofu & Edamame Salad Craving crunch? Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots and chow mein noodles. This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette. View Recipe 08 of 18 Black Bean-Quinoa Bowl Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top. View Recipe 09 of 18 Pistachio & Peach Toast This fruity toast is great when you have leftover ricotta cheese—plus it comes together in just 5 minutes. View Recipe 10 of 18 Hearty Tomato Soup with Beans & Greens Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. View Recipe 11 of 18 Chopped Salad with Sriracha Tofu & Peanut Dressing Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can't find a hearty mix, go with broccoli slaw or shredded Brussels sprouts. View Recipe 12 of 18 Egg Salad Lettuce Wraps We love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad. View Recipe 13 of 18 Strawberry-Mango-Banana Smoothie Making fruit smoothies at home saves time and money. For this easy smoothie, combine strawberries, mango and banana with a bit of cashew butter and ground chia seeds for body and richness. View Recipe 14 of 18 Egg Salad Avocado Toast It's like egg salad and avocado toast had a baby in this 5-minute healthy breakfast. View Recipe 15 of 18 Roasted Veggie & Hummus Pita Pockets These satisfying and tasty pita-pocket sandwiches are packed with roasted veggies and greens. A spread of hummus adds creaminess and keeps everything from falling out. View Recipe 16 of 18 Strawberry-Chocolate Smoothie This creamy, rich strawberry-chocolate smoothie will satisfy you when you’re in the mood for chocolate. It's almost like having dessert for breakfast. View Recipe 17 of 18 Cucumber, Tomato & Arugula Salad with Hummus Tomatoes, cucumber, red onion and feta top arugula in this quick Greek-inspired salad. Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch. View Recipe 18 of 18 Vegan Bistro Lunch Box Perfect to pack for lunch to take to work or for a picnic in the park, this vegan bistro box is filled with Mediterranean diet-inspired crunchy vegetables, pita bread, creamy hummus and olives. View Recipe Medically reviewed by Jessica Ball, M.S., RD Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit