6 DELICIOUS VEGETARIAN LUNCH IDEAS

6 DELICIOUS VEGETARIAN LUNCH IDEAS

Below we have 6 vegetarian lunch ideas.
A meal without meat or fish can be delicious? Well for me the answer is definitely YES. I know this seems unlikely for most of us because from childhood we hate vegetables and also because we have been conditioned to be carnivorous, especially for people of African American origin like me that is difficult until we decide to get going and gradually, going slowly and doing tests and culinary tests, we find our account.

In my concept of natural life, I try several ways to eat (the two foods that I practice are the paleothic diet and vegan diet).
So for all those who would like to eat better, but who are reluctant because of exclusively vegetable ingredients used, we offer in this post some vegetarian lunch ideas for children as for adults.

And yes as a mom, I put myself in the place of moms who read me, it's always a little difficult to accept the vegetarian meals to our little ones, but I propose vegetarian recipes for children who go to convince for sure.

6 DELICIOUS VEGETARIAN LUNCH IDEAS

Let's not confuse vegetarian food (diet where you do not consume animal flesh, fish, but where the consumption of eggs and dairy products is allowed) with vegan food (where we do not consume that food of plant origin, no fish, no animal flesh, no eggs, no dairy products of animal origin, here the goal is to cause no suffering to animals).
Now that things are clearer, we can get started.

1.VEGETARIAN LUNCH IDEAS FOR PICKY EATERS

A) QUINOA COUSCOUS AND MUSHROOMS

PORTIONS: 4
INGREDIENTS
- 250 gr of Algerian couscous
- 50 gr of quinoa
- 50 gr mushrooms previously boiled
- 1 onion, finely chopped
- 1 clove of finely chopped garlic
- 1 pepper of red or yellow color cut into small cubes
- about 50 ml of olive oil
- 100 gr grated Parmesan cheese
- Salt, pepper and a little chilli if you consume

PREPARATION: 20 MINUTES / COOKING: 40 MINUTES
- Cook together the couscous and the quinoa by boiling, draining and reserving
- In a saucepan saute in hot olive oil: onion, garlic, pepper and mushrooms.
- Add the couscous and the quinoa to the pan, mix well and leave for another 5 minutes on a low heat,
- Add grated cheese, finally salt, pepper and chilli.
- Turn off the fire,  your delicious meal is ready.

B) ROASTED POTATOES WITH ALMONDS AND RADIUS

PORTION: 4
INGREDIENTS
- 400 gr of new potatoes
- 50 gr of ground almond
- Some radish
- The juice of a lemon
- 1 teaspoon Dijon mustard
- 150 ml of olive oil
- some coriander leaves
- Salt pepper

PREPARATION: 40 minutes / COOKING: 30 minutes
- Cut the new potatoes and roast them in a pan for about 25 minutes with olive oil until crisp, add a little water for cooking inside.
- In a blender, place the chopped almonds, the Dijon mustard, 50 ml of olive oil, a little salt and pepper, mix until you obtain a creamy sauce.
- When dressing the plate, pour half of the almond sauce into the dish and place the potatoes on top.
- Cut the radishes into a slice and add the potatoes, then pour the remaining almond sauce.
- Add the chopped coriander to the top
- The plate is ready to be tasted.

2.VEGETARIAN LUNCH IDEAS FOR SCHOOL

A) LENTILS TO BROCOLI, AND PARMESAN

PORTIONS: 4
INGREDIENTS
- 150 gr of coarsely cut broccoli flowers
- 200 gr of green lentils
- 50 gr pine nuts
- 100 gr of chopped almond
- 1 strand of coriande
- 100 ml of olive oil
- 50 gr grated Parmesan cheese
- Salt

PREPARATION: 30 MINUTES / COOK: 50 MINUTES
- Preheat the oven to 180 °, put the cut broccoli, chopped almonds, salt and 50 ml of olive oil on the preheated plate covered with baking paper, cook for about 20 minutes.
- In a saucepan, boil lentils for 25 minutes, then drain and reserve them
- Sauté the pine nuts in a little olive oil until golden brown
- In a wok or saucepan in which you boiled the lentils, add the rest of the olive oil and heat slightly.
- Add lentils, broccoli, pine nuts, salt and fry for 5 minutes then pour grated Parmesan cheese over it.

B) SPINACH PIZZA  WITH  CAULIFLOWER AND MOZZARELA

PORTION: 6
INGREDIENTS
- Pizza dough
- 150 ml fresh tomato sauce
- 1/2 cauliflower cut into pieces
- 4 cups of baby spinach sprouts
- 250 gr of mozzarela
- Olive oil
- Chopped coriander
- Salt

PREPARATION: 30 MINUTES / COOKING: 1 HOUR
- Preheat the oven to 220 °,
- Put the pieces of cauliflower on a baking sheet, then on the plate of the preheated oven and pour a little olive oil
- Cook for 30 to 40 minutes
- Roll out the pizza dough, then pour the tomato sauce on top, add the cooked cauliflower, spinach sprouts, chopped coriander, mozzarella and salt. Add a drizzle of olive oil.
- Cook for about 15 minutes or refer to the cooking time on the packaging of your pizza dough.

3.VEGETARIAN LUNCH IDEAS FOR KIDS

A) ZUCCHINI WITH TOFU

PORTIONS: 4
INGREDIENTS
- 400 gr of very firm tofu
- 100 ml of sunflower oil
- 4 tablespoons low sodium soy sauce
- 1 kilogram of zucchini that we will cut into small cubes

PREPARATION: 20 MINUTES / COOKING: 30 MINUTES
- Preheat oven to 220 °
- Drain the tofu and absorb the excess water with a paper towel
- Cut into medium sized pieces
- Marinate the pieces of tofu in 50 ml of sunflower oil and 2 tablespoons of soy sauce for about 10 minutes.
- Put the tofu in the oven and cook for 25 minutes until the pieces turn golden.
- In a wok, put the remaining 50 ml of sunflower oil to heat, add your zucchini diced with a little salt.
- Once the tofu is cooked, take it out of the oven and add it to the wok with the zucchini and the remaining soy sauce.
- As soon as the courgettes are crunchy, extinguish the fire
- Serve and let the children regal themselves.

B) SPAGUETTIS WITH LENTILS AND SMALL PEAS

PORTIONS: 4
INGREDIENTS
- 200 gr of spaguettis
- 100 gr of peas
- 100 gr of lentils
- 2 to 3 tomatoes cut into small pieces
- 1 onion, finely chopped
- 1 clove of garlic
- 100 ml of olive oil

PREPARATION: 25 MINUTES / COOKING: 40 MINUTES
- Boil each side, spaguetti, peas and lentils.
- Sauté in a saucepan with the hot olive oil, onion, garlic and tomato.
- Add in your pan your spaghetti, then the peas and finally the lentils and let simmer about 5 to 10 minutes.
- Serve and let the children savor.

We introduced you to our ideas of vegetarian lunch ideas, we hope that like us, our children and you will regale you by eating healthy.

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