These lunch recipes are guaranteed to brighten up your day and take just 10 minutes to prepare. Find all the recipes below.
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Recipes
(Complete instructions in the ingredients list before starting the method)
Mediterranean smashed chickpea sandwich
Makes around 6-8 Sandwiches
For the filling:
2 400g cans of chickpeas, drained and rinsed
2 tbsp vegan mayonnaise or hummus
4 small or 2 large jarred roasted peppers, roughly chopped
6 sundried tomatoes, roughly chopped
50g olives, finely sliced
½ a red onion. finely diced (optional)
1 small handful fresh parsley, finely chopped
2 tsp oregano (greek / mediterranean variety)
Juice of 1 a lemon
1 tsp ground cumin
1 tsp ground coriander
For the sandwich:
12 – 16 slices of wholemeal bread
1 small handful basil leaves
Salad leaves or sprouts (optional)
1 garlic clove, pealed
Method:
– In a medium bowl crush the butter beans using a fork or potato mashed.
– Then add all the other filling ingredients and mix to combine.
-Toast the wholemeal bread.. Slice the garlic clove in half and brush onto the toast.
– Lay the basil leaves over the bread and top with sprouts / salad leaves then filling. Top with a second slice of toast. Cut in half and enjoy.
– You can also use a toastie machine or use untoasted bread.
Creamy harissa, tomato and bean soup
Serves 4
3 large garlic cloves, peeled and zested
1 tbsp harissa
2 tsp oregano
2 tsp balsamic vinegar
½ tsp maple syrup
2 tsp dark soy sauce
2 400g cans chopped tomatoes
1 400g can butter or cannellini beans
250ml vegetable stock
Crusty bread to serve
For the dressing:
1 tsp harissa
1 small handful parsley, finely chopped
4 tbsp olive oil
Juice of half a lemon
Method:
– Heat up a medium saucepan over a medium-high heat. Add 1 tbsp olive oil followed by the zested garlic.
– Fry for 30 seconds then add the harissa and oregano.
– Fry for 30 seconds then add the chopped tomatoes, balsamic vinegar, soy sauce, maple syrup, vegetable stock and white beans. Season generously with ground black pepper and salt if needed.
– Bring to a rapid simmer and cook for 5 minutes.
– Remove from the heat and once cooled slightly blend until silky smooth.
– For the dressing stir together all dressing ingredients until combined.
– Serve soup with crusty bread and drizzle over your dressing.
Miso Caramelised leek and lentil tacos with pickled red onion and toasted hazelnuts
Serves 2
For the pickled onion
1 red onion
50ml red wine vinegar
100ml boiling
25g sugar
For the sauce:
1 tbsp miso
1 tsp dark soy sauce
1 tsp maple syrup
1 tsp cider vinegar
40ml water
½ tsp sesame oil
For the leeks:
1 large leek, washed and finely sliced
1 can green lentils
50g toasted hazelnut, finely chopped
10 corn tortillas
1 small handful fresh coriander
Method:
– First pickle the red onions by mixing them in a bowl with the boiling water, sugar and red wine vinegar and leave to sit.
– For the sauce whisk together all ingredients until combined.
– Heat a frying pan over a medium-high heat with 1 tbsp olive oil.
– Add the leaks and fry until starting to caramelise. Add the lentils followed by the sauce.
– Cook for a further 2 minutes until the leek and lentils are coated in the reduced sauce.
– Wipe out the pan and heat up your corn tortillas by frying on each side for 30-45 seconds or until starting to char and bubble up.
– Serve by spooning the leek mixture into the corn tortillas followed by the pickled onions, hazelnuts and fresh coriander.