One Week of VEGAN LUNCHES

Ingredients

Monday: Grilled Avocado Sandwich (1 serving)

• 2-4 whole-wheat bread slices (depending on size)
• 1/2 avocado (medium-big)
• 1/4 cup crumbled firm tofu
• 1 tbsp fresh basil
• 1/2 tbsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper, ground

Tuesday: Protein Paprika Pasta (2 servings)

• 1/4 cup cashews (boil for 5 minutes then drain)
• 1/4 cup firm tofu, cubed
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp smoked paprika powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper, ground

Wednesday: Hummus Buddha Bowl (2 servings)

• 600g potatoes
• 4 carrots
• 3 cup kale
• Hummus
• Sunflower seeds
• Beetroot sprouts

Thursday: Goddess Pasta (2 servings)

Pasta for 2, walnuts for topping

Sauce:

• 1/2 cup cashews (boil for 5 min then drain)
• 1/2 cup water
• 1 cup kale
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Friday: Tempe Nourish Bowl (2 servings)

• Rice for 2 ppl
• 200g tempe
• 2 tbsp tamari

Dressing:

• 3 tbsp peanut butter
• 2 tbsp lime
• 1 tbsp maple

Salad:

Lettuce, carrot, radish, cucumber, coriander, cabbage

Saturday: Quick Bolognese (2 servings)

• Pasta for 2 ppl
• 1/2 yellow onion
• 1 1/2 garlic cloves
• 1 1/2 tomato passata
• 1 cup of water
• 1/2 cup red lentils, dry
• 1 tbsp tamari
• 1/2 tbsp lemon juice
• 1 tsp dried basil
• 1/2 tsp dried oregano

Sunday: Mexican Plate (2 servings)

• 500g potatoes
• 220g kidney beans, drained
• 400g crushed tomatoes
• 1 tbsp cumin, ground
• 1 tsp smoked paprika powder
• 1/2 tsp cayenne, ground
• 1/2 tsp sea salt
• 1/2 tsp black pepper, ground

Guac:

• 1 avocado
• 1 tbsp lime juice
• 1/2 red onion
• 1/2 cup fresh coriander
• 1/2 tsp black pepper, ground