high protein vegan lunch recipes??

I buy the Joseph's Flax and Oat bran wraps (50 cal for half a wrap, 100 for the whole big sheet) and cover it with hummus, then add some Gardien crispy Chik'n (soy fake chicken) strips, cucumbers, and a massive pile of dark leafy tender greens.....wrap and eat! Even with the whole sheet of flatbread, the whole wrap is barely 200 cal, and packed with protein...I'm quite satisfied for hours afterwards.

I also make chili with LOTS of beans and the Boca or Morningstar crumbles. Delicious and filling and the meatetarians in my house don't notice that it's not real meat, and my vegetarian daughter gets to join in. (We aren't vegan, so we add a sprinkle of cheddar cheese. Not sure how those vegan fake cheeses melt, so do that at your discretion)

if you want high vegan protein you have to go with seitan. And it's delicious.

You can make stir frys, sandwiches, whatever you want to.

It's easy to make too if you have access to wheat gluten.

In the US, Boca and Morningstar both make an equivalent to the Sainsbury Soy Mince. It's usually called "Veggie Crumbles" or "Ground Non-Meat" or some such. That's what I use in chili and, like lemonsurprise, the Spag Bol I made for dinner last night!

Ezekiel bread with avocado, 3 egg whites and a vegan sausage patty with salsa:-) great hot or cold. Or wrapped in lettuce if you don't want the bread.
bout 25 g protein

Cajun red beans and rice. Miso soup w/ tofu AND dried mushrooms. Quick veggie curries over rice or quinoa.

Sub Daiya or omit cheese entirely for this:
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

Cooks really quick. Check your brand before you buy or make your own gnocchi in advance. I think it's great with Daiya pepperjack style shreds.

Cottage cheese is life- pair it with salad or veggies and you got a meal

bswith22 wrote: »

Cottage cheese is life- pair it with salad or veggies and you got a meal

Since when is Cottage Cheese for Vegans?

Not sure if this recipe is enough food for a lunch ... I think you'd need to add some more food to it ...
Chickpea Stew Recipe -- Serves 4 (total cook time 40 mins)
1 Tablespoon oil, canola
1 teaspoon cumin seeds
1 medium onion, red, chopped
5 cloves garlic, minced
1 Tablespoon coriander, ground
1 cup water
1 medium potato, red, scrubbed and cut into 1-inch cubes
1 can (15 ounce) garbanzo (chickpeas), rinsed. (or 19 ounces home cooked beans)
1/2 teaspoon salt
1/2 teaspoon pepper, black, coarsley ground
2 Tablespoon cilantro, fresh, divided
1 medium tomato, cut into 1-inch cubes

Heat oil in a large saucepan over med-high heat; cook cumin seeds for 10 seconds. Add onion and cook, stirttin until brown (ab 5-6 min), add garlic and saute till you smell the garlic. Add coriander, cook, stirring for 20 seconds.

Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil.

Reduce heat to low, cover and simmer until the potato is tender, 15-20 minutes.

Add tomato. Increase heat to medium and simmer, uncoverd for a coule of minutes. Springe with remaining cilantro and serve.

Each serving (1 of 4)
Calories 255, Total Fat 6 g (saturated fat and cholesterol 0 g), Sodium 703 mg, Carbs 45 g, Fiber 8 g, Protein 9 g.

Recipe source EatingWell.com

I just discovered these frozen burritos from target their made from SWEET EARTH they have like 3 that are vegan their so tasty and have alot of protein so glad I found these you need to try them