Refreshing Vegan Lunch Dishes the Whole Family Love

Lets Do Lunch!

You don’t need to be a vegan to enjoy these light, healthy dishes, perfect for summer munching. They are tasty for the whole family, easy to prepare, and just the thing for lunch on a warm day.

From Jeanine Donofrio’s Love and Lemons cookbook, here’s a slightly adapted version of her Avocado Strawberry Caprese. You’ll need:

1/3 cup Balsamic vinegar

1 cup hulled and sliced strawberries

1 cup of cherry tomatoes, halved

1 medium, ripe avocado, diced

1/3 cup basil leaves

1 ½ tsp. extra-virgin olive oil

pinch of toasted sesame seeds

¼ cup chopped pecans

sea salt

black pepper


Directions: Simmer vinegar over a medium-low heat for 8-10 minutes, uncovered, until it thickens and its volume is reduced by half. Set aside.

In a large bowl, add strawberries, tomatoes, avocado, and basil. Drizzle the oil into the salad and toss gently. Add salt, pepper, nuts, and seeds.

Finally, drizzle on the vinegar reduction, toss again, and the salad is ready to serve!

Semi-Raw Pad Thai

This recipe is Angela’s from We renamed it “semi-raw” because we love to add in the fried tofu. What you’ll need is:

3 medium zucchinis

3 large carrots

2 green onions, chopped

1 cup shredded purple cabbage

250g lightly-fried (in tamari) tofu

½ cup crushed peanuts

¼ fresh cilantro, chopped


For the Sauce:

¼ cup tahini

¼ cup almond butter

¼ cup tamari

2 tbsp agave

2 tbsp lemon juice

1 garlic clove, minced

1 tsp. ginger root, grated


Directions: Use a spiralizer to create noodles from the carrots and zucchini. Place them in a large bowl and add all the other veggies and tofu.

Whisk the sauce ingredients in a bowl and then add it to the noodle mixture. The sauce with thin after mixing it in. Cover and refrigerate. Serve cold.

Orecchiette with Roasted Peppers, Arugula, and Tomatoes

This flavorful, vegan recipe was created by Christin Holcomb. What you’ll need:

1 orange bell pepper

1 yellow bell pepper

8 ounces uncooked orecchiette pasta

1 tsp. and 2 tbs. olive oil

1 tsp. minced garlic, divided

8 ounces cherry tomatoes, halved

3 tbs. white wine vinegar

1 ½ tsp. sugar

¾ tsp. salt

¼ tsp. black pepper

¼ tsp. dried herbes de Provence

3 cups loosely packed arugula

1/2 cup (about 2 ounces) shaved fresh Parmesan cheese


Directions: Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a plastic bag and seal. Let stand 10 minutes. Peel and cut into 1-inch strips.

Cook the pasta according to the package directions, omitting salt and fat. Drain.

Heat 1 tsp. oil in large nonstick skillet over medium heat. Add 1/4 tsp. garlic; cook 30 seconds.

Add bell peppers and tomatoes; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.

Combine remaining 3/4 tsp. garlic, vinegar, and next 5 ingredients in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.


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