I’m back with new vegan packed lunch recipes! This time all in the spirit of autumn. I’ve focused the recipes around hearty autumn vegetables yet kept it fresh with a few salads and lots of herbs. There’s also a stew and a soup because this time of year I like to mix cooler salad-y dishes with warming hearty ones as the weather flactuates. What are your favourite dishes during autumn? I’d love to learn more about your favourite foods.

I really hope you’ll enjoy these recipes and don’t forget to press play on the video to see the recipes in action!

Malin x


JEWELLED BEET AND CARROT SALAD

Serves one person but is easily multiplied to serve several.


INGREDIENTS:

2 medium sized beetroots, boiled or steamed until tender and peeled

2-3 carrots, peeled and boiled or steamed until tender

A large handful of fresh parsley, roughly chopped

0,5 cup cooked quinoa

0,25 lemon, juice only

Salt and pepper, to taste

Top with:

3 tbsp pomegranate seeds

2 tbsp toasted seeds, I used pumpkin and sunflower

Serve with:

1-2 tbsp of tahini, to drizzle

Hummus and bread or crackers



ROASTED PUMPKIN TACOS

Serves one person but can easily be multiplied to serve several.


INGREDIENTS:

A wedge of pumpkin or simply half a pumpkin if you want to keep some for another meal, peeled and cut into 1 cm cubes (I used hokkaido)

A good handful of shredded cabbage

0,25 lime, juice only

0,5 carton of black beans, drained and rinsed or equivalent cooked from dry beans

0,25 red onion, finely chopped

A small handful coriander, roughly chopped

A splash of rapeseed oil

0,25 – 1 tsp smoked paprika powder

0,25 – 1 tsp cumin powder

A pinch – 0,5 tsp chilli flakes

Salt and black pepper

3 small tortillas, I used ones made from corn

Guacamole, serves 1-2 persons:

1 ripe avocado, roughly chopped and peeled

2 tbsp finely chopped red onion

0.25 – 0.5 lime, juice only

Salt and black pepper, to taste

A pinch of chili flakes to garnish

Serve with:

2-3 tbsp of chunky tomato salsa

1-2 tbsp vegan sour cream

 A handful of tortilla corn chips



CREAMY CURRIED LENTILS AND MUSHROOMS

Yields 4-6 servings, perfect to meal prep.


INGREDIENTS:

1 large brown onion, sliced into half moon wedges

4-5 garlic cloves, roughly chopped

250 grams button mushrooms or any other mushroom you prefer, sliced

1 tbsp curry powder

1 tsp cinnamon

0,5 tsp chilli flakes

3 tbsp tomato puré

1 liter of water

1 cup vegan cooking cream, I used a soy based cream but oat would work perfect as well

1 tbsp vegetable stock powder or 1 vegetable stock cube

1 cup beluga lentils, soaked for a couple of hours and then drained and rinsed

4 tbsp nutritional yeast

2 tbsp soy sauce

Top with:

A small handful of coriander, roughly chopped

Serve with:

Flat bread or naan

Simple cucumber salad for 1:

0,3 cucumber, chopped into small cubes

0,25 red onion, finely chopped

A handful of coriander, roughly chopped

0,25 lime, juice only

Salt and black pepper, to taste



LOADED CHEESY KALE SALAD W. SOY ROASTED BROCCOLI

Serves one person but can easily be multiplied to serve many.


INGREDIENTS:

3-4 curly kale leaves, stems removed and ripped or chopped into small bite size pieces

1,5 tbsp light tahini

1,5 tsp light soy sauce or tamari

0,25 lemon, juice only

2 tbsp nutritional yeast

0,5 cup cooked quinoa

0,5 cup cooked chickpeas

0,25 cup sun dried tomatoes, chopped small

Top with:

2-3 tbsp umami seed sprinkle, find the recipe here

0,5 spring onion, sliced finely

For the broccoli:

A large handful broccoli florets and stem pieces, cut into bite size

A drizzle of rapeseed oil

1 tsp light soy sauce

For the snack/dessert:

Some grapes and a plum or two



SUPER GREEN SOUP

Makes 3-4 servings and is great for meal prep and easily multiplied to serve more.


INGREDIENTS:

1 brown onion, chopped

2 garlic cloves, roughly chopped

2 medium sized potatoes, cubed

150 g frozen broccoli

150 g frozen peas

150 g frozen spinach and/or kale

1 vegetable stock cube or 1 tbsp stock powder

2 tbsp Italian mixed herbs

Water to just cover the vegetables

1 cup plant milk, I used oat

1 carton butter or cannelini beans, drained and rinsed or equivalent cooked from dry

Salt and black pepper, to taste

Top with:

2 tbsp chopped fresh parsley

2 tbsp umami seed mix, find the recipe here

Serve with:

0,5 cup hummus mixed with 0,25 cup chopped sundried tomatoes

Bread or crackers


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