This easy Hummus, Cucumber, and Avocado Wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup and/or a simple side dish. It goes well with quinoa tabbouli, or any potato salad. And you need not slavishly follow a recipe, either—make enough for one, or as many as needed. Photos by Lori Maffei. Continue Reading…
Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Dressing atop rice or whole grains or in pitas or wraps with fresh tomatoes and lettuce. Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011). Continue Reading…
Make your own vegan hot dogs! These delicious veggie hot dogs (made with almond meal, tofu, and vital wheat gluten) are great if you want a break from the various store bought ones. You can even add some more spices if you want to kick it up a bit. Recipe and photos contributed by Julie Balutis. Visit Julie’s blog Baked In for more recipes and tips. Continue Reading…
Serve these easy refried bean wraps for lunch with with stone-ground natural tortilla chips and some fruit! Or whip up this recipe for dinner and serve the wraps with baked potatoes or sweet potatoes. (Tortilla chips and salsa are welcome, too.) These wraps are also a good companion to soups, like our Potato, Corn, and Green Chile Soup, for example. Photos by Evan Atlas. Continue Reading…
This Pulled Jackfruit Sandwich is so easy it can be ready in under 1 hour. Â Here is a vegan recipe that even carnivores will love!
Recently, someone I know told me that she’d eaten a vegan “Elvis” sandwich in a New York City eatery. Curious, I learned that Elvis Presley’s favorite sandwich was grilled peanut butter, banana, and bacon. It sounds a bit odd, but the combination is curiously good in this vegan recipe. The biggest modification is that smoky tempeh takes the place of bacon; natural, organic peanut butter and whole grain bread make it healthier. It’s a bit intense, but for active people or hungry teens, this could be a big hit. Multiply the ingredients given here for more sandwiches. It makes a great school lunch. Continue Reading…
This coconut-curry vegan spread, based on chickpeas and cannellini beans, is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it—it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving  * (April, 2015).
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This hummus and quinoa wrap, embellished with fresh and dried tomatoes and leafy greens is chock-full of flavor and protein. Once you have your quinoa cooked (actually, this is a good use for leftover quinoa), this comes together in minutes for an easy dinner or to take along to school or work for lunch. Serve with any sort of soup, a potato dish, salsa and chips, fresh corn — wraps go with most anything! Continue Reading…
These chickpea wraps are delicious, and a bit spicy!
The chickpea, a very versatile legume, is present in Mediterranean cuisine and is integrated in many preparations such as couscous, falafel, etc. In this recipe they replace the meat that that is usually found in wraps—a delicious and healthy substitution.
Eating legumes is great for your health! These foods are naturally rich in vegetable proteins, vitamins, minerals, and dietary fiber.
In addition, their fat content is low and—like all plant foods—they don’t contain cholesterol.
Prep time: 10 min
Cook time: 10 min
Servings: 4
For Sauce:
For Wrap:
Vegetarian spring rolls are all about texture. Inside you have rice vermicelli, crisp vegetables, and usually some type of meat or seafood, but here I decided to go with tofu. The resulting flavors and colors of the spring rolls are delicious. The only downside is that they take a little bit of time to make, but believe me it’s worth it!
 These tofu spring rolls are a classic to prepare for a picnic or a potluck. Fresh and light, they will please everyone—young and old. Dip one into some creamy and slightly spicy peanut sauce. You can eat them whole or cut them into 3 or 4 pieces for small bites to share.
Here’s a recipe for easy black bean and avocado wraps that will have you enjoying lunch (or a light dinner) in minutes. If you have a snug container, they’re great to take to work or school, too. Make sure the wraps or tortillas you use are nice and fresh and pliable.
Starring in these wraps is the amazing avocado. Considered a superfood due to their cholesterol lowering properties, avocados are rich in fiber, carbs, antioxidants, potassium, and a variety of nutrients and minerals. Avocado has helped redefined the negative stigma associated with consuming fats. There’s a major difference between so-called good and bad fats, or rather trans fats versus unsaturated fats like polyunsaturated and monounsaturated; which, you guessed it — the latter is found in avocados. And lots of it.
But while you’re enjoying these wraps you won’t be thinking about any of that. Your palate will be enjoying the delicious flavors and textures, and that’s just how it should be!
Rectangular soft lavash wrappers are even easier to make sandwiches with than round wrapper breads — everything lines up so neatly, and they roll up so easily. Look for them in near your supermarket’s deli section — they’re often shelved near pita breads. Hummus holds everything together, and plenty of romaine lettuce plus fresh tomatoes, cucumbers, and roasted red peppers means that your yummy sandwich is also a salad! Make this with black olive hummus for extra flavor. Photos by Evan Atlas. Continue Reading…
Not many healthy food delights are more worthy of having become a hot food trend than avocado toast. With its wealth of healthy fats and carbs, it’s easy, good for you, and comforting, perfect for a quick breakfast or lunch. And why not for dinner, too? It’s a perfect accompaniment to almost any kind of soup. Here are 10 amazing vegan avocado toast recipes that are so good, you won’t know which to try first!
When did avocado toast become such a thing? By now, Instagram must have hundreds of thousands of photos of it on display. And though it’s been around longer than 2013, that year could have been the tipping point. That’s when Gwyneth Paltrow include a recipe for it in her cookbook, It’s All Good. She admitted how stupid-simple it is, and that it’s hardly a recipe: “It’s the holy trinity of Vegenaise, avocado and salt that makes this like a favorite pair of jeans — so reliable and easy and always just what you want.†Her more recent book, It’s All Easy, offers up three more variations on avocado toast.
Now, more health-oriented eateries than ever feature avocado toast on the menu, even though it’s almost mindlessly easy to make at home. Come to think of it, avocado toast may have already turned the corner from hot trend to modern classic. Here are some of our favorite vegan variations from around the web. Continue Reading…
Here’s a sandwich with substance — these tempeh reuben hero sandwiches are delicious, high in protein, and even supply you with your healthy fermented food in the form of sauerkraut. If you’re feeding a small group and don’t feel like making individual sandwiches, this is a great choice. Double the recipe for a larger crowd. Great served with dill pickles and a colorful salad. Continue Reading…
VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well. Another tip: You can turn any of the wraps below into sandwiches, and vice versa. Continue Reading…
Everyone needs a good chickpea salad recipe in their repertoire! Here are VegKitchen’s favorite chickpea salads and spreads. They’re quick, tasty, high in protein, and so easy to make. Chickpea and Kale Sandwich Spread or Salad (shown above) makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-face.
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Here are lots of tasty options to explore for portable vegan sandwiches and wraps — easy ideas for vegans and vegetarians that are great for school lunches and for adults who are tired of pricey restaurant lunches and need some fresh brown bag vegan sandwiches and wraps options. You might also like 10 Easy Vegan Wraps to Make in 10 Minutes or Less. Shown above, Hummus, Cucumber, and Avocado Wrap; photo by Lori Maffei. Continue Reading…
If you’d like to make your own tempeh “bacon†to use in TLT wraps or as a side for tofu scrambles and such, here’s an easy and tasty way to do it. Prepared products like Fakin’ Bacon) are good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. You’ll need just a few ingredients to make tempeh — and lots of other things — taste like bacon. Tempeh bacon, lettuce, and tomato wraps are perfect for a portable lunch or a light dinner.
You’ll find liquid smoke and barbecue seasoning in the spice section of well-stocked supermarket. There’s often a section of barbecue seasonings. Check labels carefully; they’re not all vegan! Continue Reading…
If you’re looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, you’re in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day — even for breakfast, or scoop a little of the soft center from a fresh crusty baguette. It’s as good for everyday lunches as it is as a special occasion dip or spread. Makes about 2 cups. Photos by Evan Atlas. Continue Reading…
Here’s a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It’s great for a portable lunch for work or school, too. Photos by Evan Atlas.
