This salad is full of flavor and texture. It combines black-eyed beans with herbs like parsley and dill, plus chopped spring onions, bell pepper, and pickled cucumbers. The dressing brings it all together with olive oil, lemon juice, pomegranate molasses, and sumac. The result is tangy, bright, and well-balanced.

It’s perfect as a lunch with crusty bread or as a side dish for dinner. You can make it ahead of time, and the flavors only improve as it sits. This is an ideal recipe for warmer weather or for when you want something light but filling.

Whether you’re meal prepping or hosting friends, this plant-based salad delivers on both nutrition and flavor. It’s a great way to explore Mediterranean and Middle Eastern influences in vegan cooking.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

A protein-packed summer lunch

This black-eyed bean salad is simple and nutritious with lots of fiber and plant protein.

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Servings4

Ingredients

• 320 g dried black-eyed beans or 2 x 570g jars, or 3 x 400g cans (see Note, below)
• 3½ tbsp salt
• 80 g parsley
• 25 g dill
• 8 spring onions
• 1 large red bell pepper about 200g
• 80 g pickled cucumbers or cornichons
• 90 ml extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp sumac

Instructions

• Soak the dried beans with 1½ tablespoons of salt in about 1.5 liters (6¼ cups) of water overnight.
• The next day, drain the beans and put them in a large pan (for which you have a lid) adding 2 liters (8½ cups) of water. Bring to a boil, then simmer partially covered for 1 hour or until tender. Add 1½ tablespoons of the salt, simmer for 10 minutes, then drain and set aside to cool for at least 30 minutes. Alternatively, cook with 1 tablespoon of salt and 1 liter (4⅓ cups) of water for about 8 minutes in a pressure cooker.
• Meanwhile, prepare the herbs and vegetables; trim the lower stems from the parsley and dill and finely chop the rest; finely chop the spring onions; dice the pepper and pickled cucumbers. Put them along with the remaining ingredients, including ½ tablespoon of salt, in a large bowl. When the beans have cooled to room temperature, tip them into the bowl and use your hands to toss everything well before serving.

If using jarred or canned beans, simply add them at the final stage of the recipe.

Excerpted from Naturally Vegan: Delicious Recipes From Around the World That Just Happen to Be Plant-Based by Julius Fiedler, published 15 May 2025. Julius shares more on Instagram @hermann, TikTok @bakinghermann, and YouTube @BakingHermann.

Read more: Chickpea And Veggie Pita Pockets

This article was written by Julius Fiedler on the PBN Website.

Javant is celebrated for his creative approach to plant-based cooking, focusing on simple, minimally processed ingredients that deliver maximum flavor. His recipes are designed to be accessible, making healthy eating enjoyable for everyone. In this particular video, he highlights three staple vegan ingredients – oyster mushrooms, young jackfruit, and his homemade cashew-based HV mayo – that serve as the foundation for these delicious salads.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Oyster mushrooms: a meaty plant-based alternative

Oyster mushrooms are a popular choice in vegan cooking due to their tender texture and ability to absorb flavors well. They provide a satisfying, meaty bite that makes them an excellent substitute for chicken in salads.

In the video, Javant uses a pressing technique with a cast iron pan to cook the mushrooms, enhancing their texture and flavor. He seasons them with a blend of spices and coconut aminos, creating a savory base for the first version of the no-chicken salad.

Read more: 10 Vegan Broccoli Recipes

Young jackfruit: the shredded sensation

Javant uses jackfruit to make his second vegan chicken salad. Young jackfruit is known for its fibrous texture, which closely resembles shredded chicken, making it a favorite in vegan cuisine.

Many people avoid jackfruit because of its natural bitterness and high sodium content when canned. Javant tackles both of these issues head-on by thoroughly soaking the fruit beforehand – something he strongly recommends for optimal taste and health.

Once prepped, the jackfruit is cooked with spices and coconut aminos, then mixed with HV Chipotle mayo to create a smoky, flavor-packed version of vegan chicken salad.

HV mayo: the creamy connector

No chicken salad is complete without a creamy dressing, and Javant’s HV mayo serves as the perfect binder for his creations. Made primarily with cashews, this oil-free alternative provides a rich and smooth texture while delivering a wealth of nutrients.

Because it’s made from whole foods, HV mayo avoids processed oils and additives while still offering creaminess and depth of flavor. Javant’s HV mayo comes in various flavors, including a chipotle version that adds a smoky kick to dishes.

Through his innovative use of oyster mushrooms, young jackfruit, and cashew-based mayo, Javant demonstrates that it’s entirely possible to enjoy the comforting flavors of chicken salad without compromising on health or ethics. His approach serves as an inspiration for those looking to explore plant-based cooking, proving that with the right ingredients and techniques, vegan dishes can be both nourishing and indulgent.

For more of Javant’s creative recipes and cooking tips, visit the HealthyVeganEating YouTube channel.

Read more: Cozy Up With This Vegan Chicken And Dumplings Recipe

This article was written by Editorial Team on the PBN Website.

There’s no one way to do a plant-based spring lunch. Some days you might want something light and crunchy, like a salad or wrap. Other days call for warm bowls, stuffed veggies, or a quick stir-fry with a kick. You can keep things simple or dress them up – spring gives you the flexibility to do both. These kinds of meals are great for picnics, lunch breaks, or casual outdoor get-togethers.

This list is full of easy, flavorful ideas to help you make the most of the season. Whether you’re after something refreshing or something cozy, we’ve got a mix of recipes that bring all the spring vibes.

Read more: 4 High-Protein Vegan Salad Jar Recipes

Lasagna roll ups

The first of our vegan spring lunch ideas is this recipe from Halle Burns. These high-protein lasagna roll-ups are a lighter twist on the classic dish. Sheets of lasagna are filled and rolled to make these tasty bites. Inside each roll-up is lentil ground “beef,” spinach, homemade everything seasoning, and a kale pesto crumble.

Find the recipe here.

Quinoa stuffed tomatoes with plant-based feta

Natlicious Food’s quinoa stuffed tomatoes with plant-based feta is a great spring lunch. Tomatoes are stuffed with a simple but tasty quinoa mix with plant-based mince. It’s easy to make and doesn’t take too long to roast in the oven. Give it a try with your favorite vegan feta.

Find the recipe here.

Strawberry quinoa salad

Next on the list is a high-protein strawberry quinoa salad perfect for warmer weather. This lunch uses quinoa, chickpeas, pumpkin seeds, and strawberries. Spinach and cucumber add some freshness, and the white balsamic vinaigrette brings everything together. This Jillian Glen recipe is easy and great for meal prepping.

Find the recipe here.

Pesto plum pizza with balsamic arugula

Makini Howell’s vegan pesto plum pizza with balsamic arugula is sweet, tangy, and herby. It uses soy ricotta, pesto, plums, and arugula for a flavorful and refreshing lunchtime pizza. You can use store-bought pizza dough and sub in any homemade elements with your favorite vegan versions to make this dish an easy meal.

Find the recipe here.

Deconstructed sushi bowl

A deconstructed sushi bowl is just what you need for a fresh and fun lunch. Sapana Chandra’s vegan sushi bowl uses mango, edamame, avocado, carrot, cabbage, cucumber, and a sriracha dressing to make a tasty meal. To finish the dish off, add some sesame seeds, green onion, and nori strips.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

Crispy rice salad with crunchy vegetables

Denai Moore’s easy crispy rice salad with crunchy green vegetables takes only 20 minutes to prepare, making it perfect for a speedy lunch. It consists of cooked rice, kale, scallions, asparagus, and cashews. Top the rice salad with an easy dressing of lime and agave, and enjoy.

Find the recipe here.

Crispy tofu stir fry with leek and chili

Try this crispy tofu stir fry with leek and chili. It takes only 20 minutes to make and uses some seasonal ingredients. Leeks, radishes, chilis, lime, sesame, and ginger are cooked with tofu in sesame oil, tamari, and mirin to create this dish. Pair it with udon or wheat noodles, toss it all together, and enjoy.

Find the recipe here.

Peanut miso chickpea salad sandwich

Catherine Perez’s peanut miso chickpea salad sandwich takes only 10 minutes to make. This high-protein sandwich recipe is perfect for packed lunches and quick meals. It uses chickpeas, miso, peanut butter, sriracha, and vinegar for the filling. Mash the filling, add some sesame seeds, and make the sandwich. Use lettuce, cabbage, tomatoes, cucumber, sprouts, and cilantro to finish the sandwich.

Find the recipe here.

Naked niçoise salad

A vegan niçoise salad is perfect for spring. This version of the classic comes from Jenné Claiborne and uses heaps of tasty veggies and legumes to make a sharing salad. Multi-colored potatoes, asparagus, tomatoes, lettuce, radicchio, chickpeas, artichoke hearts, olives, capers, and a vegan niçoise dressing bring it all together. Finish it off with mint, basil, or fennel for garnish.

Find the recipe here.

Vegan risotto with asparagus and lemon

The last spring lunch on this list is a super easy vegan risotto with asparagus and lemon by Kris Carr. To make a tasty lunch, you only need veggie stock, pearled farro, shallots, garlic, asparagus, peas, lemon, and some nutritional yeast. Add some olive oil, salt and pepper, and parsley to complete the meal and eat.

Find the recipe here.

Read more: 5 Vegan Cabbage Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

For vegans, having a few solid salad jar recipes on hand means you can stay full and fueled without much effort. It’s easy to build a balanced salad with ingredients like legumes, tofu, vegan cheese, millet, couscous, cucumber, or roasted veg. Layer it all up in a jar, starting with the dressing on the bottom to keep things crisp.

These kinds of salads aren’t just healthy — they’re also quick to make and super pretty to look at. You get protein, fiber, and flavor in every bite. Whether you’re eating at your desk or on the go, these four high-protein vegan jarred salads to try this week.

Read more: 3 Cucumber Salad Recipes

Bahn mi mason jar salads

Kris Carr’s Bahn Mi mason jar salads are a treat if you want a super easy lunch. At the bottom of the jar, add some of the mint and pumpkin seed dressing. Follow with pan-fried tofu, carrots, scallions, radishes, cucumber, lettuce, and quinoa for a complete meal.

Find the recipe here.

Couscous salad jar

Next is FitGreenMind’s high-protein couscous salad jar. It uses pearl couscous, harissa maple tofu, cucumber, red pepper, and sundried tomatoes. At the bottom of the jar is a flavorful hummus, lemon, and paprika dressing, which makes this meal extra tasty.

Find the recipe here.

Bean, orzo, and pesto salad

Plant Baes‘ vegan bean, orzo, and pesto salad is made for meal prepping. This tasty salad uses the main ingredients of butter beans, orzo, broccoli, and asparagus. Then, the salad is topped with cherry tomatoes, baby capers, plant-based feta, and toasted pine nuts. A pesto rosso containing sundried tomatoes, garlic, lemon, basil, and pine nuts coats the ingredients.

Find the recipe here.

Millet jarred salad

Finally, the last item on this list is Natlicious Food’s millet jarred salad. It’s a Greek-inspired layered salad with kalamata olives, vegan feta, cucumber, and red onion. Millet, a gluten-free grain, contains plant protein and fiber and pairs well with chickpeas in this salad. Give it a try with the simple olive oil and apple cider vinegar dressing.

Find the recipe here.

Read more: 10 Recipes Containing Five Vegetables Or More

This article was written by Kaitlyn Lourens on the PBN Website.

These three vegan cucumber salad recipes offer a mix of tradition and trend. They’re easy to make, full of flavor, and work as a side, a plant-based snack, or light lunch. Crisp, cooling, and always hitting the spot, cucumber salads are the kind of dish you’ll come back to again and again — especially when the weather warms up.

Read more: 10 Vegan Spring Recipes

Pickled sesame cucumbers

Try these pickled sesame cucumbers by Jody Eddy. The recipe is made in just 30 minutes and is a lightly pickled side dish common in China. It’s also incredibly easy to make. While you can set these cucumbers in the fridge for 30 minutes before serving, you can also let them pickle further for two days.

Find the recipe here.

Vietnamese-style cucumber salad

This Vietnamese-style cucumber salad by Nadine Horn and Jörg Mayer is based on the classic Vietnamese cucumber salad. It uses mint, cilantro, scallions, and Thai red chili for a zesty and punchy flavor. The salad is topped with toasted peanuts and sesame seeds. It also takes just 15 minutes to prepare.

Find the recipe here.

Smashed cucumber salad

BOSH!’s smashed cucumber salad uses some extras to bulk up the recipe. Add bell pepper, avocado, and spring onions with fresh coriander and chili oil. The chili oil is flavorful, adding ginger, sesame seeds, poppy seeds, maple syrup, lime, and red chili in the toasted sesame oil.

Find the recipe here.

Read more: 10 Recipes Containing Five Vegetables Or More

This article was written by Kaitlyn Lourens on the PBN Website.

The salad also features red onion and jalapeño, which add a little kick, and cilantro for a fresh, herbaceous note. The lime juice ties everything together with a tangy kick. You can enjoy this versatile salad hot or cold, depending on your mood or the season. It’s also gluten-free and soy-free, making it a great option for those with some dietary restrictions.

Read more: Easy Curried Cauliflower And Apple Mini Tacos

Quinoa-millet cherry salad

This sweet, tangy, and spicy salad is versatile, great hot or cold, and great to serve to a group.

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Servings4

Ingredients

• ½ cup millet
• ½ cup quinoa
• ¼ cup almonds
• 8 ounces fresh cherries pitted and cut in a mix of halves and quarters (I like a mix of red and yellow varieties)
• ½ small red onion finely chopped
• 1 small jalapeño seeded and minced
• Juice of 1 medium lime
• ¼ cup fresh cilantro stemmed and leaves coarsely chopped
• 3 to 4 mint leaves cut into thin ribbons, for garnish

Instructions

• Mix the millet and quinoa in a large bowl. Rinse the grains several times under running water, rubbing them together with your fingers, until the water stops foaming and runs clear.
• To cook the grains to the texture I think is ideal, where they won’t stick together, put 6 cups of water in a large saucepan. Add the grains, bring the water to a boil, and cook until the millet softens and the quinoa pops and forms little tails at the end, about 15 to 20 minutes.
• Pour the cooked grains through a strainer, being very careful that the hot water doesn’t burn you; there may be about a cup of water remaining. Or, bring 2 cups of water to a boil in a medium saucepan.
• Add the grains, lower the heat to a simmer, and cook until all the water is absorbed and the grains are tender enough to fluff with a fork, about 15 to 20 minutes. If you’ll be serving the salad cold, chill the grains in the refrigerator until you’re ready to use them.
• Heat a small dry skillet over medium-low heat. Put in the almonds and toast for a few minutes, tossing or stirring frequently, until the nuts are fragrant and lightly browned. Let the almonds cool before using.
• When the almonds are cool enough to handle, coarsely chop them and put them in a large bowl, along with the cherries, onions, jalapeño, lime juice, and cilantro. Add the grains and combine. Garnish with the mint.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: How To Make This ‘Magical Mushroom’ Hummus

This article was written by Makini Howell on the PBN Website.

This plant-based salad is perfect for a light lunch or dinner. The coconut vinegar and soy sauce dressing adds a nice tang, and the lime juice gives it a fresh kick. Roasted cashews sprinkle over the top for some added crunch.

The salad takes under 20 minutes to prepare, making it an ideal choice for busy days or when you need something quick. It’s also a great dish for meal prep or when you’re hosting friends. The combination of crispy rice and fresh veggies makes it a fun, tasty option that can be enjoyed at any time.

Read more: Tandoori Tofu Traybake With Cucumber Raita

Crispy rice salad with crunchy green vegetables

Use up leftover rice in this crispy rice salad with crunchy green vegetables and salted cashews. The recipe takes only 16 minutes to make.

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Duration16 minutes mins

Cook Time6 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 3 tablespoons coconut oil
• 150 g cold cooked rice
• 4 stalks cavolo nero lacinato kale, torn
• 2 spring onions scallions, finely chopped
• 350 g 12 oz asparagus, finely sliced on the diagonal
• 60 g roasted and salted cashews
• Salt and freshly ground black pepper

For the dressing

• Glug of olive oil
• 2 tablespoons coconut vinegar or rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon agave syrup
• Juice of 1 lime

Instructions

• Start by crisping up the rice. Melt the coconut oil in a frying pan (skillet) over a medium heat, then add the rice to the pan.
• Spread it out evenly, pressing it into the oil. Allow to cook undisturbed for 6 minutes, checking the bottom so that it doesn’t burn.
• Remove from the heat and cover with a lid. Leave to sit for 5 minutes (this will help with removing the rice).
• Whisk together the dressing ingredients in a large bowl, then add the cavolo nero.
• Massage with your hands to soften it a little and then add the spring onions and asparagus.
• Crumble the rice into the bowl and toss to coat.
• Taste and adjust the seasoning.
• Finally, add the cashews and serve.

This recipe was republished with permission from Plentiful by Denai Moore (Hardie Grant, £24), Photography © Yuki Sugiura

Read more: This Beluga Lentil Salad Is A Protein-Packed Vegan Lunch

This article was written by Editorial Team on the PBN Website.

This recipe comes from Jenné Claiborne’s cookbook Sweet Potato Soul Vegan Vibes. It uses chickpeas instead of eggs and artichoke hearts as a replacement for tuna. It delivers all the taste of a classic niçoise salad without any animal ingredients at all.

Read more: How To Make This ‘Magical Mushroom’ Hummus

Naked niçoise salad

Make no mistake, this vegan niçoise salad is stripped of eggs and tuna, but it is fully dressed in top-notch flavor and texture. To veganize, chickpeas stand in for eggs, and artichoke hearts for tuna. The roasted veggies, salty capers, and quality olive oil make this vegan version shine so bright. Finish it off with homemade niçoise dressing. There are a lot of beautiful salads in this cookbook, but this might be the prettiest.

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Servings4

Ingredients

• 1/2 pound little red or multicolored potatoes, halved
• 1 & 1/2 tbsp extra virgin olive oil or avocado oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bunch asparagus, woody ends trimmed
• 8 romaine lettuce leaves
• 8 radicchio leaves (or use more romaine if you can't find rachicchio)
• 1 & 1/2 cups cherry tomatoes, halved
• 1 cup jarred marinated artichoke hearts
• 1 can chickpeas, drained and rinsed
• 1/4 cup jarred green or black olives, pitted and halved
• 2 tbsp capers
• Vegan niçoise dressing (there are plenty of recipes online)
• Sprigs of parsley, mint, basil, and/or fennel, for garnish

Instructions

• Preheat the oven to 375F
• In a bowl, toss the potatoes with 1 tablespoon of the oil, then sprinkle on the oregano, garlic powder, salt, and pepper. Spread evenly in a 9 x 13-inch baking dish and roast until tender, 30 to 35 minutes
• Toss the asparagus in the remaining 1/2 tablespoon of oil, spread on a baking sheet, and roast at the same time as the potatoes, until fork-tender, about 20 minutes. (Alternatively, toss the asparagus in the oil and grill in an indoor grill pan or an outdoor grill.)
• Place the romaine and radicchio leaves onto plates. Top with the roasted potatoes, asparagus, tomatoes, artichoke hearts, chickpeas, olives, and capers.
• Drizzle the dressing over the salads. Garnish with fresh herbs.

Excerpted from SWEET POTATO SOUL VEGAN VIBES by Jenné Claiborne. Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Read more: This Beluga Lentil Salad Is A Protein-Packed Vegan Lunch

This article was written by Jenné Claiborne on the PBN Website.

The recipe combines fresh ingredients like cucumber, mint, cilantro, scallions, and Thai red chili for a zesty and spicy flavor. Toasted peanuts and sesame seeds add a nice crunch, while the rice vinegar and agave syrup dressing tie everything together. The balance of tangy, sweet, and spicy makes this salad a crowd-pleaser.

Easy to prepare in just 15 minutes, this is a great dish to make as a side to your stir fry. You can also customize it with extras like radishes, cherry tomatoes, or lime juice for added variety.

This recipe comes from Vegan Everything by Nadine Horn and Jörg Mayer.

Read more: How To Make This Vegan Sushi Bake

Vietnamese-style cucumber salad

This fresh and zingy summer salad is made using Thai red chili and topped with crunchy roasted peanuts. It's perfect for your next vegan barbecue or as a side dish .

No ratings yet

Duration15 minutes mins

Prep Time15 minutes mins

Servings4

Ingredients

• 1 medium cucumber
• 1 tablespoon unsalted raw peanuts
• 1 teaspoon sesame seeds
• 2 scallions
• 1 fresh Thai red chili
• 1 garlic clove
• 3 tablespoons rice vinegar
• 1 tablespoon agave syrup
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro

Instructions

• Slice the cucumber in half lengthwise. Remove the seeds with a spoon. Cut the cucumber into half-moons ½ inch (13 mm) thick and arrange on a serving plate.
• Toast the peanuts and sesame seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden brown. Set aside to cool.
• Thinly slice the scallions, chili, and garlic. Distribute them evenly over the cucumber.
• For the dressing, whisk together the vinegar and agave syrup. Pour over the salad and toss to coat.
• Top with the mint and cilantro and the toasted seeds and nuts.

Tip: We love mixing up this salad with fresh radishes and cherry tomatoes, as well as using fresh lime juice instead of rice vinegar.

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com.

Read more: Gochujang Mac And Cheese With Crispy Sesame Tofu

This article was written by Nadine Horn on the PBN Website.

You’ll find easy ingredient lists and straightforward cooking methods on these recipes, making them great for using up pantry staples or fridge leftovers. The following list contains seven 15-minute vegan dinner recipes: salads, soups, and dhals. It couldn’t be easier to whip up something delicious and vegan.

Read more: 10 Easy One-Pot Vegan Recipes

Peanut butter stir fry

A stir fry is easy to whip up in a rush. This recipe by So Vegan incorporates simple ingredients to make a high-protein dinner. It uses chickpeas, broccoli, mange tout, carrot, and peanut butter. Add some lime, fresh coriander, and roasted peanuts for garnish when you’ve cooked your stir fry.

Find the recipe here.

Creamy lemon and herb beans

For a creamy and comforting dish with a zesty kick, try these creamy lemon and herb beans by Sarah Doig. This recipe uses lemon and chili flakes with a creamy soy milk sauce to cook the beans in. Dill, nutritional yeast, and parsley add a herby and cheesy flavor. Serve with some crusty bread.

Find the recipe here.

Vegan Thai soup

Viva’s Vegan Recipe Club’s vegan Thai soup is an easy, Thai-inspired mug soup. It includes carrot, red pepper, apple, unsalted cashews, Thai curry paste, and coconut milk. You make the soup in one pot and blend the ingredients to achieve a smooth consistency. Add salt and pepper to taste, and add lime and fresh coriander for extra flavor. Serve alongside plenty of bread for a filling and wholesome dinner.

Find the recipe here.

High protein crunchy peanut salad

Try this high-protein, crunchy peanut salad with quinoa and edamame for a fast meal. With cabbage, carrot, and spring onion, this peanut salad has a great texture. To add to the salad, make a peanut butter, maple, lemon, and soy dressing. Coat the whole salad in the dressing and let the flavors combine for a tasty dinner. This recipe from Natlicious Food is great for meal prep as well.

Find the recipe here.

15-minute easy noodles

This 15-minute easy noodle recipe by So Vegan is completely plant-based and requires only a handful of ingredients. The noodles are coated in a soy, maple, and sesame dressing with some ginger. Tenderstem broccoli and red pepper provide some nutrients, while spring onion adds a savory flavor.

Find the recipe here.

Sheet-pan gnocchi

This vegan sheet pan gnocchi is a simple, high-protein dinner that you’ll come back to again and again. It includes kale, mushrooms, gnocchi, and herbs and spices. The gnocchi and veg cook on a pan with vegetable broth, balsamic vinegar, and Dijon mustard for a flavor kick.

Coconut dhal with toasted naan fingers

A cozy coconut dhal is a great quick dinner. It’s filling, comforting, and high in protein. Try this recipe by Rose Wyles. It has simple ingredients and only needs one pan. You make the dish with red split lentils and coconut milk. Vegan vegetable stock and korma curry paste help add depth to the dish. It’s an effortless plant-based dinner, great for cold nights.

Find the recipe here.

Read more: 10 High Protein Recipes To Make For Veganuary

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: How To Make This Vegan Pesto Pizza

To create the ricotta, blend macadamia nuts, lemon juice, nutmeg, and a bit of salt for a smooth, rich topping. Toss the salad ingredients together, drizzle with olive oil and lemon juice, and finish with a dollop or two of the ricotta. The citrus fruits and blackberries bring a sweet-tart balance to the dish, while quinoa adds plant protein for a filling meal. This recipe comes from Ocean’s vegan cookbook Powered by Plants.

Read more: How To Make This Vibrant Vegan Lentil Salad

Bright and lively citrus salad

This high protein salad uses quinoa, spinach, and macadamia ricotta to make a filling meal. Adding blackberries and citrus fruit (oranges, grapefruit, etc.) adds a fun twist to a typical salad.

No ratings yet

Duration15 minutes mins

Prep Time15 minutes mins

Servings2

Ingredients

• ¼ cup dry quinoa rinsed
• 4 cups chopped spinach
• 1 cup segmented and chopped citrus fruit pieces of your choice
• ½ cup halved blackberries
• ¼ cup chopped red onion
• 1 medium avocado cubed
• 2 tablespoons slivered almonds or hemp seeds
• 1 to 2 teaspoons extra virgin olive oil optional
• 2 tablespoons lemon juice
• Salt to taste optional
• Ground black pepper to taste optional

Macadamia nut ricotta

• ½ cup macadamia nuts
• 2 dashes nutmeg
• 2 teaspoons lemon juice
• ⅛ teaspoon salt optional

Instructions

• In a small pot over medium-high heat, bring the quinoa and 1⁄2 cup water to a boil. Reduce
• the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it sit for 10 minutes with the lid on.
• Meanwhile, make the macadamia nut ricotta: In a food processor, blend the macadamia nuts, 1⁄4 cup of water, nutmeg, lemon juice, and salt until smooth. Set aside.
• In a large bowl, toss to combine the spinach, citrus, blackberries, red onion, avocado, almonds, and quinoa.
• Drizzle the olive oil and lemon juice over the top. Toss to combine once more. Add salt and pepper to taste.
• Divide between salad plates or bowls and top with 1 to 2 dollops of macadamia nut ricotta.

CHEF’S NOTES

Citrus Tips

For the citrus, choose seedless varieties such as navel, Cara Cara, mandarin, or Valencia (Try to avoid using the white pith as it can create more bitter and less sweet flavors.)

Substitutions

Substitute arugula or your favorite leafy greens of choice for the spinach. Substitute strawberries, blueberries, or raspberries for the blackberries. In place of red onion, use shallots.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Powered by Plants: Nutrient-Loaded 30-Minute Meals to Help You Thrive by Ocean Robbins, (Hay House £22.99). Find out more at the Food Revolution website linked here.

Read more: These Falafel And Pear Lettuce Wraps Are High In Plant Protein

This article was written by Ocean Robbins on the PBN Website.

Read more: How To Make This Oil-Free (And Totally Vegan) Caesar Salad Dressing

This version includes romaine lettuce, capers, croutons, vegan Caesar dressing, nutritional yeast, and roasted chickpeas. Nutritional yeast provides the cheesy flavor usually brought by Parmesan, while chickpeas offer a source of plant protein. The combination of crisp lettuce, crunchy croutons, and creamy dressing keeps the salad true to its roots, but entirely vegan.

This salad works well for a variety of occasions. Enjoy it as a quick lunch, pack it for work, or wrap it in a tortilla for an easy on-the-go meal. It’s a versatile dish that’s makes for a fast and easy meal.

Read more: How To Make A Vegan ‘Chicken’ Caesar Salad

Chickpea Caesar salad

Try this chickpea Caesar salad for lunch. It's great as a packed lunch and it only takes 25 minutes to make,

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Duration25 minutes mins

Cook Time15 minutes mins

Prep Time10 minutes mins

Servings2

Ingredients

For the salad

• 2x 400 g cans chickpeas drained and rinsed
• 3 tablespoons olive oil
• 150 g ciabatta, sourdough or baguette cut into chunks
• 3 tablespoons panko breadcrumbs optional
• 2 teaspoons garlic powder
• ½ teaspoon sea salt
• 1 pinch of ground black pepper
• 1 large head of romaine lettuce roughly chopped (about 400g/4 cups)
• 1 pinch of ground black pepper
• 30 g capers

For the dressing

• Juice of 1 lemon
• 120 ml vegan mayo
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon red wine vinegar
• 2 tablespoons nutritional yeast
• 1½ teaspoons maple syrup
• 2 garlic cloves minced, or 1 teaspoon garlic powder

Instructions

• Preheat the oven to 180°C fan (400°F/Gas 6) and line a baking tray with parchment paper.
• In a large bowl, mix the chickpeas with the olive oil, bread, breadcrumbs (if using), garlic powder, salt and pepper. Mix well, then transfer to the baking tray and bake for 15 minutes, or until the bread is golden and crispy.
• Mix the dressing ingredients and serve with the lettuce, capers and chickpea mix.

Best of Vegan: 100 recipes from around the world that celebrate comfort, culture and community by Kim-Julie Hansen (Pavilion Books). Image credit: Kim-Julie Hansen

Read more: How To Make This Mushroom, Sweet Potato, And Tahini Salad

This article was written by Kim-Julie Hansen on the PBN Website.

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Sandwiches are the most obvious choice for an office packed lunch. These are often made with meat, dairy, eggs, or a combination of all three – but they are now easier than ever to make plant-based. On this list, you’ll find sandwiches made from a wide range of wholesome plant-based ingredients, like apple, chickpea, and tempeh. Pasta salads are also an easy vegan office packed lunch to prepare in advance. You can use pretty much any veggies you have on hand for these, and the following recipes will show you how to make vegan takes on Greek and caesar pasta salads. Also on this list, you’ll find salad jars, chopped salads, and lots and lots of beans.

Vegan office packed lunches

All of the following lunches can be made in advance and keep well in the fridge. They feature a wide range of veggies and vegan proteins that can suit pretty much any mood you’re in. Feel free to chop, change, and add additional ingredients if you wish, and you can also use up any leftover veggies you have for most of them. Enjoy!

Read more: 10 Vegan Tahini Recipes

Greek-inspired jarred salad

Traditional Greek salads tend to include dairy in the form of feta, but there are now countless vegan alternatives to this popular cheese you can use. Vegan feta is often easy to find in grocery stores and supermarkets, or you can even make your own using one of the many vegan feta recipes available. This salad, which comes from Natlicious Food, also uses ingredients like millet, chickpeas, cucumber, kalamata olives, and red onion.

Find the recipe here.

High-protein couscous salad jar

Jarred salads are a bit of a running theme on this list – and for good reason. They are straightforward to prepare in advance, store well in the fridge, and can easily be moved into a tupperware box to be transported to work if you prefer. This creation, which comes from FitGreenMind, features wholesome ingredients like pearl couscous, red pepper, hummus, and some harissa for spice. It’s packed with protein from the tofu, and you can use pretty much any salad items you have in your fridge.

Find the recipe here.

Apple chickpea salad sandwich

Apple and chickpea aren’t the most obvious pairing in the world, but trust us – you’ll come back to this vegan sandwich again and again. It comes from Kiki Nelson’s cookbook Plantifully Simple, and is a great alternative to a chicken salad sandwich. You’ll need ingredients like celery, coconut yogurt, and red onion, alongside the apple and chickpea, and it’s best served on some whole grain bread.

Find the recipe here.

Bean, orzo, and pesto salad

If you’re feeling particularly productive this Sunday, you could try meal-prepping for the entire week with this bean, orzo, and pesto salad. It comes from Plant Baes, and is protein-rich and packed with nutritious veggies. The vegan feta is a must here, giving it a wonderful tangy flavor.

Find the recipe here.

Bánh mì mason jar salad

The final jarred salad on this list is Vietnamese-inspired, and the dressing brings this salad to new heights. It features tasty cupboard-friendly ingredients, including rice vinegar, olive oil, and coconut oil. Tofu and quinoa bring the protein, while veggies like carrots, spring onions, and radishes provide extra nutrition. This salad comes from Kris Carr.

Find the recipe here.

Greek pasta salad

Most of us will be familiar with Greek salad – but have you ever considered adding pasta into the mix? That’s exactly what The Garden Party did with this creation. By adding in your favorite pasta, this Greek salad becomes a hearty and substantial meal that’ll keep you full for the working day. As well as the pasta, you’ll find classic ingredients like olive oil, oregano, kalamata olives, and plant-based feta.

Find the recipe here.

BBQ tempeh and apple slaw sandwich

Of all the vegan sandwich ingredients, tempeh may be one you’re less familiar with. A staple in Indonesian cuisine, tempeh is relatively harder to find in the UK and USA – but it’s been skyrocketing in popularity in recent months. Packed with protein and great for gut health, the fermented soy product works very well in this sandwich. Its savory taste is complemented by the sweetness of the apple, and this sandwich has all the makings of a classic.

Find the recipe here.

Caesar pasta salad

Another classic salad made even better by pasta. This recipe, which comes from Rebecca Hincke’s book The Vegan Pasta Cookbook, features a homemade vegan caesar dressing. Traditional caesar salads tend to be heavy on animal products, with the dressing usually containing ingredients like mayonnaise, anchovies, and parmesan. This version, however, uses cashews for its creaminess, along with the likes of miso, mustard, and almond parm.

Find the recipe here.

BBQ chickpea chopped salad

This incredible salad tastes as good as it looks. It comes from Danielle Brown’s cookbook HealthyGirl Kitchen, and features a wide range of colorful and nutritious vegan ingredients. The secret ingredient in this salad is the crushed corn chips, which gives it a great crunch. Chickpeas bring a good dose of plant protein, and we bet this incredible hemp dressing will become a staple in your kitchen.

Find the recipe here.

Three bean salad

Three bean salads are a classic vegan lunch, and this one features a combination of chickpeas, kidney beans, and black beans. It comes from Dreena Burton’s Let Them Eat Vegan cookbook, and requires just a few simple ingredients. The flavor comes from a combo of maple syrup, mustard, sea salt, pepper, garlic, and apple cider vinegar, as well as some thoughtfully chosen vegetables.

Find the recipe here.

Lentil salad

Another classic vegan lunch, this lentil salad is a perfect lunch for the warmer months. It features fresh salad like tomato, cucumber, and peppers, alongside a very simple but very tasty dressing consisting of mustard, olive oil, cumin, garlic powder, salt, and black pepper. This is another The Garden Party creation.

Find the recipe here.

Read more: How To Make ‘Any Bean’ Tofu

This article was written by Polly Foreman on the PBN Website.

Read more: 9 High Protein Vegan Salads

This recipe comes from Jeanine Donofrio AKA Love & Lemons. You can find it in her cookbook Simple Feel Good Food. This salad is high in plant protein thanks to the green lentils. They help with digestion, support heart health, and maintain steady energy levels. What’s more, with the inclusion of tahini, made from ground sesame seeds, this salad contains healthy fats, calcium, and B vitamins, which support bone health and boost energy. Lemon adds a bright, zesty flavor while providing vitamin C, which aids in immunity and enhances iron absorption. Together, these ingredients create a nutritious, flavorful combination.

Read more: 5 Nutritious Vegan Meal Prep Recipes

Lentil salad

This zesty lunchtime treat is packed full of plant protein thanks to the lentils. Enjoy the lemony and herby tahini dressing alongside snap peas, cucumbers, and watermelon radish.

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Servings4

Ingredients

• 6 ounces snap peas
• 1 shallot finely chopped (⅓ cup)
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra- virgin olive oil
• 1 teaspoon sea salt
• 3 cups cooked green lentils
• 2 Persian cucumbers diced
• 1 watermelon radish sliced paper thin or ½ cup daikon radish slices
• Green tahini for serving
• Fresh mint leaves for garnish
• Freshly ground black pepper

For the green tahini

• 1½ cups fresh parsley or cilantro
• ½ cup tahini
• ¼ cup fresh lemon juice
• ¼ cup fresh tarragon chives, dill, or mint
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon maple syrup
• 1 clove garlic
• ½ teaspoon sea salt
• 4 to 6 tablespoons water plus more as needed

Instructions

• Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green.
• Use a slotted spoon to scoop the snap peas out of the boiling water and into the ice water.
• Chill for 1 minute, then drain and transfer to a kitchen towel to dry. Chop into 1- inch pieces and set aside.
• In a large bowl, whisk together the shallot, lemon juice, olive oil, salt, and several grinds of pepper. Add the lentils and toss to coat.
• Transfer to a serving platter or meal prep containers and top with the snap peas, cucumbers, and radish slices. When ready to serve, drizzle with the green tahini and garnish with mint leaves.

For the green tahini

• In a food processor, place the parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt, and 4 tablespoons of water. Process until smooth. If the sauce is too thick, thin with more water to reach a drizzleable consistency.

Adapted from Love & Lemons: Simple Feel Good Food Copyright © 2024 by Jeanine Donofrio. Reprinted here with permission from Avery, an imprint of Penguin Random House Publishers.

Read more: 17 Vegan Lentil Recipes For Cheap, Nutritious Meals

This article was written by Jeanine Donofrio on the PBN Website.

Read more: Fermented Foods Are Having A Moment – Here Are Their Benefits

TikToker Logan Moffitt posted the video in question. Known as the “cucumber guy,” Moffit posts a range of cucumber recipes on his page. Each recipe sees him cut up a whole cucumber with a mandoline and mix a wide variety of ingredients in a tupperware tub. “Sometimes, you need to eat an entire cucumber,” is Moffitt’s catchphrase. 

Farmers in Iceland reportedly struggled to keep up with surging demand, and supermarket shelves were left empty of the fruit. (It’s worth noting that this shortage may not be entirely related to TikTok, as an Icelandic food product manager told the BBC that such shortages are relatively common at this time of year). 

Even so, there’s no doubt that cucumber salads are seeing a surge of interest in many new markets across the world, and that 2024 seems to be cucumber’s time to shine.

Read more: Strawberry Juice Retains Vitamins After Pasteurization, New Study Finds

Vegan cucumber salads

According to reports, the video that caused the shortage in Iceland saw Moffit create a version of the type of cucumber salads that are popular in some Asian cuisines, including Chinese, Korean, Thai, and Japanese. These salads tend to be naturally plant-based, and the staple ingredients often include sesame oil, soy sauce, and rice vinegar (Moffat added fish sauce to his, but most traditional recipes are naturally vegan). 

To make a vegan version of Moffit’s salad, you’ll need to mix together cucumber, soy sauce, sesame oil, MSG, rice wine vinegar, garlic, sugar, chilli oil, toasted sesame seeds, and spring onions. You’ll have to omit the fish sauce, or you could take your pick from the wide variety of vegan fish sauces substitutes available. At the end of the video, he eats his salad with kimchi, seaweed, and tofu slices.

If you’d like to try a different recipe, there are a wide range of cucumber salad recipes available online, which you can adapt to suit your personal taste. 

This smashed cucumber salad from Lisa Lin (who runs the recipe blog Healthy Nibbles) uses vegan ingredients like raw garlic, minced ginger, kosher salt, and chilli flakes. Her recipe talks you through the different kinds of cucumbers available, and she recommends using Japanese cucumber for her vegan cucumber salad recipe. Christie Lai, who runs the blog Christie at Home, uses Persian cucumbers for her spicy cucumber salad. It requires just a select few ingredients, including soy sauce, rice vinegar, sugar, and green onions. If you’re an avocado fan, this BOSH! smashed cucumber salad recipe – also complete with green peppers – will be just up your alley.

Read more: What Is Spirulina? The Protein-Packed Plant You Should Get To Know

This article was written by Polly Foreman on the PBN Website.