Dreaming of meals that align with your values, your off-grid lifestyle, and your love for all things tiny and green? Look no more. Here’s the scoop on delicious vegan lunches.
As a tiny house expert who loves gardening and lives off the grid for over a decade, I’ve found creative ways to eat well without breaking bank or the planet.
Everyone wants to eat in a way that feels good, and honestly, I think plant-based meals are the best for that. From simple salads to hearty soups, there are so many ways to weave flavor and nutrition into your day, all while keeping things compact for van life or tiny house living.
In this guide, I’ll give you tasty, practical vegan lunch ideas that fit neatly into small spaces, fuel your outdoor adventures and make eating well an easy part of your everyday life. The ideas I share have real stats on impact and ingredients you might already have in your tiny home garden.
Join me as we explore easy vegan lunch ideas that are perfect for any setting. With a bit of planning and love for fresh ingredients, you can enjoy tasty meals that support your health and the environment.
Bean and rice bowl
I love throwing together quick bean and rice bowls for lunch. I’ll cook up some brown rice and black beans, then top it with fresh veggies like tomatoes, corn, and avocado. A squeeze of lime juice adds nice flavor. It’s filling and gives me energy for the afternoon.
You can easily change up the toppings based on what you have on hand. Sometimes I’ll add some salsa or hot sauce for extra kick. The combo of beans and rice provides complete protein too.
This is one of my go-to lunches when I want something easy but satisfying. It takes just a few minutes to assemble if you have leftover rice and beans ready to go.
Veggie wrap
Wraps are perfect for packing a portable lunch. I like to spread some hummus on a big tortilla, then load it up with crisp lettuce, cucumber slices, shredded carrot, and other fresh veggies.
You can get creative with the fillings – sometimes I’ll add some chickpeas or marinated tofu for extra protein. A drizzle of tahini sauce ties it all together nicely.
Rolling it up tightly is key so everything stays put when you bite in. It’s a refreshing lunch option, especially on hot summer days.
Lentil soup
On chilly days, a hearty bowl of lentil soup really hits the spot. I simmer red lentils with carrots, celery, onions, and lots of savory spices like cumin and thyme.
The lentils cook down and get nice and creamy. A squeeze of lemon juice at the end brightens it up. I love dunking some crusty bread into the soup too.
It’s so comforting and warming. Plus lentils are packed with protein and fiber to keep me full all afternoon. The leftovers reheat well for easy lunches throughout the week.
Chickpea salad sandwich
This is my go-to when I’m craving something like tuna salad. I mash up chickpeas and mix them with diced celery, red onion, and vegan mayo. Some people add seaweed flakes for a seafood-like flavor.
Spread on whole grain bread with lettuce and tomato and you’ve got a tasty sandwich. It’s got a nice mix of textures with the creamy chickpeas and crunchy veggies.
You can also serve the chickpea salad on crackers or cucumber slices as a lighter option. It comes together in just a few minutes for a quick lunch.
Buddha bowl
Buddha bowls are so fun to put together. I start with a base of quinoa or brown rice, then add a rainbow of veggies like roasted sweet potato, steamed broccoli, and shredded red cabbage.
For protein, I’ll toss in some crispy baked tofu or chickpeas. A drizzle of tahini dressing pulls it all together. You get lots of different flavors and textures in each bite.
These are great for meal prep too. I’ll make a big batch of grains and roasted veggies on Sunday to assemble bowls throughout the week. Easy and nutritious!
Peanut noodles
Cold peanut noodles make for a refreshing lunch. I toss cooked noodles (like soba or rice noodles) with a creamy peanut sauce. Then I add in crunchy veggies like bell peppers, carrots, and cucumbers.
The sauce is a simple mix of peanut butter, soy sauce, rice vinegar, and a touch of maple syrup. You can adjust the flavors to your liking. A sprinkle of chopped peanuts on top adds nice crunch.
This keeps well in the fridge, so it’s perfect for making ahead. The flavors get even better as they meld together.
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Stuffed sweet potato
Baked sweet potatoes are like a blank canvas for toppings. I’ll cook up a big sweet potato in the oven or microwave, then load it up with black beans, corn, and avocado.
A drizzle of cashew cream or vegan sour cream makes it extra indulgent. You could go for a BBQ flavor with some sauce and crispy chickpeas instead.
It’s a satisfying meal that’s easy to customize. The sweet potato provides lots of nutrients and fiber too.
Falafel pita
Falafel is one of my favorite foods. I like to stuff warm pita bread with crispy falafel balls, fresh veggies, and a generous dollop of tahini sauce.
You can make your own falafel from scratch with chickpeas and herbs, or use store-bought for convenience. Either way, it’s a delicious handheld lunch.
The contrast of the crunchy falafel with the soft pita and creamy sauce is so good. It’s filling without being heavy.
Veggie sushi rolls
Making your own sushi rolls is easier than you might think. I’ll cook up some sushi rice, then spread it on nori sheets with fillings like avocado, cucumber, and carrot strips.
You can get creative with the fillings – try roasted sweet potato or marinated tofu too. A little soy sauce for dipping is all you need.
It takes some practice to get the rolling technique down, but it’s fun to make. Plus you can control exactly what goes in your rolls.
Lentil walnut taco salad
For a twist on taco salad, I use a “meat” made from cooked lentils and ground walnuts. Season it up with taco spices and it’s so tasty. I’ll serve it over a bed of crisp lettuce with tomatoes, black beans, and avocado.
Some crushed tortilla chips on top add nice crunch. A dollop of cashew sour cream makes it extra creamy and indulgent.
It’s a hearty salad that will keep you full for hours. The lentil walnut mix is great in regular tacos too.
Chickpea “tuna” melt
This is a vegan spin on the classic tuna melt. I mash up chickpeas with some vegan mayo, celery, and seasonings to mimic tuna salad. Spread it on bread, top with vegan cheese, and toast until melty.
It’s got all the comforting flavors of a tuna melt without any fish. The chickpeas provide plenty of protein and fiber too.
You can play around with add-ins like diced pickles or capers for extra tang. It’s a cozy lunch option, especially on rainy days.
Veggie fried rice
Fried rice is a great way to use up leftover rice and veggies. I’ll stir fry some diced tofu and whatever veggies I have on hand – peas, carrots, and bell peppers work well.
Then I’ll add in the cooked rice and season with soy sauce and sesame oil. A sprinkle of green onions on top adds freshness.
It comes together quickly in one pan. You get a nice mix of flavors and textures in each bite.
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Mediterranean plate
I love putting together a plate of Mediterranean-inspired bites for lunch. I’ll include some hummus, falafel, tabbouleh salad, and warm pita bread.
Some marinated olives and sliced cucumbers round it out nicely. It’s like having a little mezze platter all to yourself.
You get lots of different flavors and textures to enjoy. It’s a light yet satisfying lunch option.
Tofu scramble wrap
Tofu scramble makes a great egg-free option for breakfast-inspired lunches. I’ll crumble up firm tofu and cook it with turmeric, nutritional yeast, and black salt for an eggy flavor.
Wrap it up in a tortilla with some spinach and avocado for an easy handheld meal. You could add in some vegan cheese or roasted veggies too.
It’s a protein-packed lunch that keeps me full for hours. The black salt really helps mimic that egg flavor.
Veggie and hummus sandwich
Sometimes simple is best. I love a good veggie sandwich loaded up with crisp cucumber, juicy tomatoes, sprouts, and creamy hummus.
Avocado adds nice richness too. Choose a hearty whole grain bread to make it extra filling. A smear of Dijon mustard kicks up the flavor.
It’s a fresh and satisfying option that comes together in minutes. Perfect for busy days when you need a quick lunch.
Lentil Bolognese
This hearty pasta sauce is made with lentils instead of ground meat. I simmer red lentils with crushed tomatoes, onions, garlic, and Italian herbs until thick and saucy.
Serve it over your favorite pasta shape. A sprinkle of vegan Parmesan on top is nice too. It’s got all the comforting flavors of traditional Bolognese.
The lentils provide lots of protein and fiber. Leftovers reheat well for easy lunches throughout the week.
Roasted veggie and quinoa bowl
Roasting brings out the natural sweetness in veggies. I like to roast a big pan of mixed vegetables like Brussels sprouts, sweet potatoes, and bell peppers.
Serve them over fluffy quinoa with a drizzle of tahini dressing. The mix of textures is so satisfying. You get lots of nutrients from the variety of veggies too.
This is great for meal prep. Roast a bunch of veggies on Sunday to use in bowls all week long.
Vegan “egg” salad
This chickpea-based salad mimics the texture of egg salad. I mash up chickpeas and mix them with vegan mayo, mustard, and finely diced celery and onion.
A pinch of black salt adds that signature eggy flavor. Serve it on sandwiches or with crackers for dipping. It’s creamy and satisfying.
This keeps well in the fridge for several days. It’s an easy protein-packed option to have on hand for quick lunches.
Veggie and tofu stir fry
Stir fries are perfect for using up whatever veggies you have on hand. I like to pan fry some cubed tofu until crispy, then add in a mix of colorful veggies.
A simple sauce of soy sauce, rice vinegar, and a touch of maple syrup ties it all together. Serve over rice or noodles for a complete meal.
It comes together quickly in one pan. You get lots of different textures and flavors in each bite.
Avocado toast
Sometimes the simplest things are the best. Good bread toasted and topped with creamy mashed avocado is hard to beat. I like to add a sprinkle of everything bagel seasoning on top.
You can jazz it up with toppings like sliced tomatoes, sprouts, or a drizzle of hot sauce. A squeeze of lemon juice keeps the avocado from browning.
It’s a quick and easy lunch option that’s endlessly customizable. The healthy fats from the avocado keep me full for hours.
Lentil and vegetable soup
A big pot of lentil soup is perfect for chilly days. I simmer green or brown lentils with carrots, celery, onions, and lots of herbs and spices.
Some diced tomatoes add nice acidity. You can throw in other veggies too – spinach or kale work well. A squeeze of lemon juice at the end brightens it up.
This makes great leftovers. The flavors get even better after a day or two in the fridge.
Vegan BLT sandwich
For a plant-based spin on the classic BLT, I use crispy tempeh bacon. Marinate thin slices of tempeh in a smoky sauce, then pan fry until crisp.
Layer it on toast with juicy tomatoes, crisp lettuce, and vegan mayo. Avocado is a tasty addition too. It’s got all the flavors of a traditional BLT.
The tempeh provides a good dose of protein. It’s a satisfying sandwich that doesn’t leave you missing the meat.
Chickpea shawarma bowl
This bowl is inspired by the flavors of shawarma. I roast chickpeas with shawarma spices like cumin and paprika until crispy. Serve over a bed of rice or salad greens.
Top with diced cucumber, tomatoes, and a generous drizzle of tahini sauce. Some pickled onions add nice tang. It’s a flavorful and filling meal.
The spiced chickpeas are great for meal prep. Make a big batch to use in bowls or wraps throughout the week.
Vegan chili
A hearty bowl of chili is so comforting. I make mine with a mix of beans, lentils, and vegetables. Lots of chili powder and cumin give it that classic flavor.
Top it with some vegan sour cream and sliced avocado. A sprinkle of cilantro adds freshness. It’s perfect for dunking tortilla chips into.
This freezes well, so I often make a big batch to have on hand for easy lunches. It’s packed with protein and fiber to keep you full.
Tofu banh mi sandwich
Banh mi sandwiches are so flavorful. I marinate slices of tofu in a mix of soy sauce, lime juice, and sriracha, then pan fry until crispy.
Stuff it in a baguette with pickled carrots and daikon, cucumber slices, and cilantro. A smear of vegan mayo ties it all together. The mix of textures is so satisfying.
The marinated tofu soaks up lots of flavor. It’s a tasty handheld lunch option that’s full of contrasting flavors.
Quinoa tabbouleh salad
This grain salad is refreshing and light. I mix cooked quinoa with lots of fresh herbs like parsley and mint, diced cucumber and tomatoes.
A simple dressing of lemon juice and olive oil is all it needs. You can add in some chickpeas for extra protein if you like.
It keeps well in the fridge, so it’s great for meal prep. The flavors get even better as it sits.
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Vegan burrito bowl
Burrito bowls are endlessly customizable. I start with a base of brown rice, then add black beans, corn, and lots of fresh veggies.
A scoop of guacamole and some salsa on top add tons of flavor. You could add some crispy tofu or tempeh for extra protein.
It’s like having a burrito in bowl form. You get all those great Tex-Mex flavors without the tortilla.
Roasted red pepper and tomato soup
This creamy soup is perfect for dunking sandwiches into. I roast red peppers and tomatoes to bring out their sweetness, then blend them up with some vegetable broth.
A splash of coconut milk makes it extra creamy. Some fresh basil on top adds nice freshness. It’s comforting without being heavy.
This freezes well, so I often make a big batch to have on hand for easy lunches. Pair it with a grilled cheese sandwich for the ultimate comfort food meal.
Vegan Cobb salad
This plant-based version of Cobb salad is just as satisfying as the original. I use smoky tempeh bacon, diced avocado, cherry tomatoes, and cucumber over a bed of crisp lettuce.
Some chickpeas add protein, and a creamy tahini dressing ties it all together. You get lots of different flavors and textures in each bite.
It’s a hearty salad that makes a great lunch. The mix of proteins and healthy fats keeps me full for hours.
Chickpea curry
A warming curry is perfect for chilly days. I simmer chickpeas in a creamy coconut milk sauce with lots of aromatic spices like garam masala and turmeric.
Serve it over rice with some steamed greens on the side. A dollop of chutney adds nice sweetness. It’s comforting and satisfying.
This keeps well in the fridge, so it’s great for meal prep. The flavors get even better after a day or two.
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In vegetarian living, every meal is a chance to connect with nature and nourish yourself in a sustainable way. These vegan lunch ideas are not just about eating well; they’re about living well.
Whether you’re relaxing in your tiny house, camping in a tent, or exploring new places, these meals remind you of the simple joys in life.
So, embrace the adventure of taste, and let each bite bring you a step closer to a balanced and fulfilling day.