This is a high-protein, plant-based meal made with pantry staples – chickpeas, lentils, and a splash of lemon to brighten everything up. Poblano pepper adds a smoky depth without overpowering the sauce. It’s perfect over rice or your favorite grain, and even better when you top it with a handful of greens.

Whether you’re cooking for one or making a batch for the week, this creamy gochujang chickpeas and lentils dish is a great go-to. It’s quick, warming, and full of character. If you’re new to gochujang, this recipe makes a strong case for keeping it stocked in your kitchen.

Read more: Vegan Apple Power Bowl

A protein-packed vegan dinner

For an affordable and easy dinner try this creamy gochujang chickpeas and lentils with poblano pepper recipe. It contains coconut milk, garlic, poblano, gochujang paste, tomato, and the high protein legumes.

No ratings yet

Duration25 minutes mins

Cook Time15 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 large poblano pepper diced (½ cup/70g)
• ¼ teaspoon fine sea salt plus more to taste
• 3 large garlic cloves (12g), minced
• 2 tablespoons (30g) gochujang (Korean chili paste)
• ¼ cup (60g) tomato paste
• 1 (13.5-ounce) can unsweetened “lite” coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk)
• 1½ teaspoons paprika
• 1 (15-ounce) can low-sodium chickpeas drained and rinsed
• 1 (15-ounce) can low-sodium lentils drained and rinsed
• 1 tablespoon (15g) fresh lemon juice
• Cooked rice or other grain for serving
• ¼ cup finely chopped fresh spinach or another green of choice for garnish

Instructions

• In a large deep saucepan, combine 1⁄4 cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.
• Add the garlic and cook another minute. Add another splash of water if the pan is dry. Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.
• Add the chickpeas and lentils and mix well.
• Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes. Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (I added another 1⁄4 teaspoon.)
• Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.

This dish has a nice spicy kick. If you are really sensitive to heat, you can sub in green bell pepper for the poblano pepper and reduce the gochujang sauce to just 1 tablespoon. You may need to increase the salt then, as gochujang sauce has a lot of flavor in it. Make sure to use a creamy milk (like a high-fat creamy oat milk) and not a thin, watery one or the sauce will be less rich and flavorful. Avoid using full-fat coconut milk, though, as it is way too thick and will overpower the dish with coconut flavor.

This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.com for more.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

This article was written by Brandi Doming on the PBN Website.

You toss everything into a food processor: chickpeas, tahini, peanut butter, maple syrup, brown sugar, vanilla, and oat flour. Blend it until smooth, chill it, then mix in as many chocolate chips as your heart wants.

Scoop it into little bites and pop them in the freezer to firm up. They’re great straight from the fridge, easy to snack on, and feel like a treat without being heavy.

This is a perfect plant-based dessert to share with friends, surprise a skeptic, or just eat by the spoonful when no one’s looking. It’s simple, quick, and seriously good.

Read more: 2-Ingredient Vegan Matcha Ice Cream

Edible Cookie Dough

Craving cookie dough you can actually eat? Try this vegan version made with tahini, peanut butter, chickpeas, oat flour, and choc chips.

No ratings yet

Servings4

Ingredients

• 1 [439-g] can chickpeas
• ¼ cup (60 ml) tahini
• 1 tbsp (16 g) peanut butter
• 3 tbsp (42 g) brown sugar
• 3 tbsp (45 ml) maple syrup
• ¼ cup + 1 tbsp (128 g) oat flour
• 2 tsp (10 ml) vanilla
• Pinch of salt
• ½–1 cup (120–240 g) vegan dark chocolate chips

Instructions

• Line a cookie sheet with parchment paper. Set aside.
• Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
• Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
• Add ½ cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
• Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Apple Pie Nuggets

This article was written by Emani Corcran on the PBN Website.

The jackfruit and chickpeas get tossed in BBQ sauce and heated until tender and flavorful. Jackfruit shreds like pulled pork, which is why it’s such a go-to for vegan BBQ lovers. When paired with chickpeas, you get extra texture and a nice boost of plant protein.

The creamy slaw pulls everything together. It adds crunch, freshness, and a bit of tang that balances the smoky-sweet BBQ mix. Pile it all onto a warm flatbread, and you’ve got a full meal that’s messy in the best way.

This combo — BBQ jackfruit and slaw — is a staple in the plant-based BBQ world for a reason. It tastes amazing, feels hearty, and satisfies those comfort food cravings. Serve it with chips, salad, or just enjoy it on its own. Either way, it’s quick, easy, and always a hit.

Read more: High-Protein Strawberry Quinoa Salad

BBQ jackfruit & chickpea flatbread with creamy slaw

Add protein to your BBQ jackfruit with chickpeas. Enjoy these flatbreads with creamy vegan slaw and serve to friends and family.

No ratings yet

Servings2

Ingredients

BBQ Jackfruit & Chickpea Flatbread

• 2 flatbreads or naan
• 1 [425-g] can young jackfruit
• 2 tbsp (30 ml) avocado oil
• 1 cup (164 g) canned chickpeas
• ⅔ cup (160 ml) BBQ sauce store-bought or homemade (see Note)
• Lime wedges for serving
• Fresh cilantro for serving

Creamy Slaw

• 2 packed cups (140 g) coleslaw mix
• 2 tbsp (30 ml) vegan mayo
• 2 tbsp (30 ml) plain, unsweetened almond-based yogurt
• 1 tsp apple cider vinegar
• Juice of ½ lemon
• ½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder

Instructions

• Preheat the oven to 425°F (220°C). Without waiting for the oven to preheat, place the 2 flatbreads onto a baking tray and place the tray into the oven until the bottom of the bread begins to get crisp, 5 to 8 minutes, depending on the size and thickness of your flatbread, then remove them from the oven. The top of the flatbreads may still be soft.
• Meanwhile, preheat a large skillet on medium-high heat. Drain and rinse the jackfruit, discarding the small, oval-shaped cores. Gently shred the jackfruit pieces with your fingers and add them to the pan with the avocado oil. Stir and cook the jackfruit for 5 to 6 minutes, stirring periodically. You want some browning of the jackfruit. Then stir in the chickpeas and BBQ sauce.
• While the jackfruit is cooking, make the creamy slaw. To a medium-sized mixing bowl, add the coleslaw mix, mayo, yogurt, vinegar, lemon juice, salt, pepper, and garlic powder, and stir to combine.
• Set the oven broiler to high and top the flatbreads with the jackfruit– chickpea mixture, leaving some room around the edges as a crust. Place the tray under the broiler for 1 to 3 minutes, until your desired crispness on the crust. Serve with lime wedges and top the flatbreads with dollops of slaw and cilantro.

While the jackfruit is cooking, you can make a really simple homemade BBQ sauce. Simply add the following ingredients to a small saucepan over medium-high heat, starting with the ketchup, agave nectar, and water, and simmer for 3 to 4 minutes: 1⁄2 cup (120 ml) of ketchup, 2 tablespoons (30 ml) of agave nectar, 3 tablespoons (45 ml) of water, 3⁄4 teaspoon of cumin, 1 teaspoon of smoked paprika, 1⁄2 teaspoon of onion powder, 3⁄4 teaspoon of fine garlic powder, 1 teaspoon of vegan Worcestershire sauce, 3⁄4 teaspoon of kosher salt, and 1⁄2 teaspoon of black pepper.

Reprinted with permission from 15-Minute Vegan Meals by Janet Gronnow. Page Street Publishing Co. 2022.

Read more: Vegan Pesto Plum Pizza With Balsamic Arugula

This article was written by Janet Gronnow on the PBN Website.

This salad is great for sunny spring lunches. It’s loaded with colorful produce and balanced with all the macronutrients you need — healthy carbs, fats, and plant protein. The homemade white balsamic dressing adds a tangy, slightly sweet touch that ties everything together.

It travels well, too. Pack it for work or a picnic and keep the dressing on the side until you’re ready to eat. You’ll get a big boost of fiber, protein, and flavor in one bowl. With fresh greens, crispy chickpeas, and juicy berries, it’s easy to make and even easier to enjoy. Whether you’re meal-prepping or making lunch on the fly, this one’s a winner.

Read more: This Quinoa And Cherry Salad Is Perfect For Spring

Strawberry quinoa salad

Salads can be delicious and healthy. This strawberry quinoa salad is an example of that. Enjoy plant protein from the quinoa, chickpeas, and pumpkin seeds.

No ratings yet

Servings4

Ingredients

White Balsamic Vinaigrette

• ¼ cup (60 ml) extra virgin olive oil plus more for chickpeas
• 2 tbsp (30 ml) white balsamic vinegar
• 1 tsp agave add more to desired sweetness

Salad

• 1 tsp extra virgin olive oil plus more as needed
• 1 [425-g] can chickpeas rinsed and drained
• Salt and pepper to taste
• ½ tsp garlic powder optional
• 4 cups (120 g) fresh spinach
• 4 cups (268 g) fresh kale leaves
• 1½ cups (278 g) quinoa cooked
• 2 cups (266 g) sliced and quartered cucumbers
• 1 cup (166 g) sliced strawberries
• 2 tbsp (18 g) roasted pumpkin seeds

Instructions

• To prepare the White Balsamic Vinaigrette, in a small bowl whisk the olive oil, white balsamic vinegar and agave. Set aside.
• To make the salad, warm a large skillet over medium heat. Add the olive oil and when it is warm, add the chickpeas and season with salt, pepper and garlic powder (if using). Cook, stirring often, for 7 to 10 minutes, until the chickpeas are crisp and golden. Set them aside to cool.
• Add about one quarter of the spinach and kale to each of four salad bowls. Top each bowl with about one quarter of the cooked and cooled quinoa and crispy chickpeas. Add one quarter of the cucumbers, strawberries and pumpkin seeds to each bowl. Drizzle with about 2 tablespoons (30 ml) of dressing per salad and toss, and add more dressing to taste. Season with salt and pepper and enjoy.
• If packing this for a to-go lunch, store with the dressing on the side until ready to serve.

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

Read more: These Easy Peanut Butter Noodles Are Ready In Minutes

This article was written by Jillian Glenn on the PBN Website.

This Natlicious Food recipe enhances their natural nuttiness with a blend of Chinese five spice, smoked paprika, garlic granules, and oregano, creating a bold and aromatic flavor profile. Olive oil and maple syrup help coat the chickpeas evenly, adding a subtle sweetness that balances the warming spices.

Spiced chickpeas can be eaten on their own as a snack, used as a crunchy topping for salads, or added to grain bowls and wraps for extra texture and protein.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Today's snack is super easy to make and super versatile! You can enjoy it as it is, or you can add it in your salads, serve it on top of hummus or any other spread, use it as croutons in soups, sky is the limit!

No ratings yet

Servings1 jar

Ingredients

• 300 g cooked chickpeas
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp of each Chinese 5 spice, smoked paprika, garlic granules and oregano
• Salt and pepper

Instructions

• Drain and pat dry the chickpeas with a clean kitchen towel or some kitchen paper.
• Add the chickpeas in a large mixing bowl, along with the remaining ingredients and mix well.
• Place them on a baking tray, that is lined with parchment paper on a single layer and bake in a preheated oven at 200°C for 30-35 minutes, turning them after 20minutes.
• Once baked, let them cool down completely before you store them in an air-tight container for 3-4 days.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: How To Make This ‘Magical Mushroom’ Hummus

This article was written by Natali Eleftheriou on the PBN Website.

The vegetables in this dish, including red pepper, zucchini, onion, and cherry tomatoes, roast beautifully, developing a sweet and smoky flavor. The chickpeas crisp up nicely in the oven, adding crunch and texture to the dish. What really makes this traybake stand out, though, is the red pepper pesto. Made with roasted red peppers, sun-dried tomatoes, walnuts, and nutritional yeast, it’s rich, creamy, and full of flavor.

Serve this traybake over a bed of couscous or quinoa, topped with massaged kale, crushed walnuts, pomegranate seeds, and spring onions. This dish is not only quick and high in protein, but it’s also packed with healthy fats and antioxidants from the walnuts. It’s a great meal for meal prep or packed lunches since leftovers keep well for a few days.

Read more: How To Make This Vegan Chana Masala

Red pepper pesto chickpea traybake

This traybake is easy to make, full of plant protein, and uses walnuts for omega-3 fatty acids and antioxidants.

No ratings yet

Duration25 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

For the vegetables

• 1 white or red onion cut into chunks
• 1 red pepper deseeded and cut into chunks
• 1 zucchini cut into 1/4-moon slices
• 160 g cherry tomatoes halved
• 1x400g can chickpeas/ garbanzo beans drained, rinsed and patted dry (240g cups drained weight)
• 2 garlic cloves crushed
• 1 tbsp olive oil
• ½ tsp hot smoked paprika
• ½ tsp dried oregano
• Salt and pepper to taste

For the red pepper pesto

• 100 g cup roasted red peppers in oil drained weight
• 80 g sun-dried tomatoes drained weight
• 40 g cup walnuts
• 2 tbsp nutritional yeast
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 garlic clove crushed

For the bowls

• 180 g giant couscous or quinoa
• 75 g cavolo nero or kale shredded
• 1 tsp olive oil
• 4 tbsp walnuts crushed
• 4 tbsp pomegranate seeds
• 2 spring onions/scallions sliced

Instructions

• Preheat the oven to 200°C/400°F/Gas 6 and line a large baking sheet with baking parchment.
• Add the onion, red pepper, courgette, cherry tomatoes and chickpeas to the lined baking sheet. Now add the garlic, olive oil, paprika, oregano and some salt and pepper. Toss well, then roast in the oven for 20–25 minutes until the chickpeas are crispy and the vegetables are tender. Turn the baking sheet around halfway through.
• Meanwhile, make the red pepper pesto by adding all the ingredients to a small food processor or blender and blitzing until smooth. Refrigerate in a sealed container for 3–5 days.
• Cook the couscous or quinoa according to the package directions and leave to one side.
• Add the kale to a medium bowl with 1 tsp of olive oil and a pinch of salt and massage with your hands for 30 seconds or so to wilt the leaves.
• To serve, divide the couscous or quinoa between four bowls and add the kale. Top with the roasted vegetables and chickpeas and spoon over the red pepper pesto. Sprinkle over the walnuts, pomegranate seeds and spring onions, and enjoy.
• Refrigerate leftovers in a sealed container for 2–3 days, then eat cold or warmed back up.

Recipes republished with permission from Feel Good Kitchen, by Amy Lanza (Nourish Books). Publication date: March 2025. £22.00 Hardback. Photography and text copyright © Amy Lanza 2025. Available to order now.  

Read more: Protein-Packed Sticky Miso Aubergine And Smoked Tofu

This article was written by Amy Lanza on the PBN Website.

Making chana masala is a great way to slow down and appreciate the cooking process. Sautéing onions, garlic, and ginger in vegetable oil sets the stage for the aromatic base, while the spices build layers of flavor. Adding tomatoes and chickpeas gives the stew its body and texture. The chickpeas cook in their own liquid, absorbing the flavors of the sauce and becoming tender.

This dish is perfect for a cozy dinner. Serve it with warm rice and naan or roti to complete the meal. It’s not only comforting but also offers a good dose of plant-based protein, thanks to the chickpeas. Plus, it keeps well in the fridge for a few days, making it great for meal prep.

Read more: How to Make Vegan Cypriot Souvlaki

Chana masala

For an enjoyable cooking experience try this chana masala – or chickpea stew – for dinner tonight.

No ratings yet

Servings4

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 1 tablespoon tomato paste
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 inch (2.5 cm) piece fresh ginger, peeled and minced
• 1 cup (200 g) coarsely chopped tomatoes
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon red chilli powder such as Kashmiri
• 2 cans (14 oz/400 g) chickpeas (undrained)
• ½ cup (120 ml) water
• Salt
• Fresh cilantro leaves for garnish
• Cooked rice for serving
• Naan or roti for serving

Instructions

• In a pan, heat the oil over medium heat.
• Add the cumin seeds and once they begin to sizzle, about 1 minute, add the tomato paste, onion, garlic, and ginger.
• Sauté until the onion is golden brown, 7–9 minutes. Add the tomatoes, garam masala, turmeric, coriander, and red chili powder and cook until the tomatoes have broken down and are very soft, about 7 minutes.
• Add the chickpeas and their liquid and stir until they are completely coated.
• Add the water, reduce the heat to medium- low, and cook for 10 minutes longer, stirring occasionally. Season to taste with salt.
• Spoon the chana masala into warm bowls, garnish with cilantro, and serve with rice and naan.
• The stew will keep in a covered container in the refrigerator for up to 3 days.

Eat Like A Monk – a plant-based guide to conscious cooking & mindful eating by Jody Eddy, published by Insight Editions (rrp £27.99) Image credits: © Waterbury Publications

Read more: Butter Beans In Tomato, Olive, And Caper Sauce Is An Easy Weeknight Meal

This article was written by Jody Eddy on the PBN Website.

Chickpeas absorb flavors beautifully, so they work perfectly in curries, soaking up all the spices and herbs. With different variations that include vegetables, vegan yogurt, and heaps of spices, the possibilities are endless.

These curries are easy to make, filling, and offer a balanced meal with plenty of nutrients. Whether served over rice or with a side of plant-based naan, these high protein vegan chickpea curry recipes are perfect for busy weeknights, meal prep, or when you want something that’s both tasty and nutritious.

Read more: 10 Spicy Vegan Dinner Recipes

Spicy Chickpea Curry

Try this spicy chickpea curry if you can handle the heat. Rose Wyle’s recipe uses plenty of chickpeas, split lentils, and soya yogurt to make the base of this curry. Next, chili, cumin, coriander, and other curry spices are added alongside some lemon and tamarind paste. It’s the perfect spicy dinner dish.

Find the recipe here.

Vegan Butter Chickpea Curry

Romy London‘s vegan butter chickpea curry is creamy and is a vegan twist on the classic Indian Butter Chicken. Enjoy high-protein chickpeas with curry spices, nutritional yeast, tomato, and coconut milk. Finish with chili and coriander and serve with basmati rice and naan for a delicious meal.

Find the recipe here.

Vegan Chickpea-Coconut Curry Bowl

This curry bowl with chickpeas and coconut sauce pairs beautifully with coriander, lime, and some rice. This recipe by Sapana Chandra is high in protein and includes some broccoli for extra nutrition. Whip this bowl up for dinner, or take it to work.

Find the recipe here.

Spiced Thai Green Curry Chickpea Stew

Next up is Natalie Penny’s Thai green curry and spiced chickpea stew. This vibrant green curry uses typical Thai spices like cardamom, ginger, garlic, and lime. Spinach makes the sauce green, and coriander and basil add herbiness on top.

Find the recipe here.

Read more: 10 Rainy Day Vegan Dinner Ideas

Coconut And Peanut Butter Curry With Chickpeas

This loaded coconut and peanut curry is a must-try for a nutrient and protein-dense dinner. The recipe from Clean Food Dirty Girl makes a rich peanut and coconut curry sauce to cook chickpeas, kale, sweet potato, peppers, and more. Have it with some brown rice and enjoy the layers of flavor.

Find the recipe here.

Vegan Chickpea, Coconut, And Cauliflower Curry

Melissa King’s protein-rich vegan chickpea, coconut, and cauliflower curry is a wholesome meal with snow peas, kale, chickpeas, and onion paired with coconut milk and curry broth. This dish can be made on the stove or in a slow cooker for a cozy weekend meal.

Find the recipe here.

Oven-Baked Butter Chickpeas

The last dish on this list is by Katy Beskow and is another twist on Butter Chicken, this time oven-baking chickpeas with potatoes and cauliflower in a vegan tomato sauce. This curry is best served with sultanas and mango chutney.

Find the recipe here.

Read more: 9 Budget Vegan Recipes Anyone Can Make

This article was written by Kaitlyn Lourens on the PBN Website.

Chickpeas are an excellent source of plant-based protein and fiber, while cauliflower offers a dose of vitamins C and K. Potatoes add heartiness to the meal, providing energy-boosting carbohydrates. The mango chutney and curry paste lend a unique sweetness and spice, while the sultanas bring a touch of fruitiness that balances the savory flavors.

This dish is great for a cozy dinner, as it’s simple to make and packed with nourishing ingredients. It’s perfect on its own or paired with pilau rice or naan bread for an extra filling meal. Not only is it flavorful, but it’s also a great way to enjoy a nutritious, vegan meal with minimal effort.

Read more: How To Make This Game-Changing Vegan Lasagna Soup

Oven-baked butter chickpeas

Try these oven-baked butter chickpeas with cauliflower, baby potatoes, onion, and a tasty mango chutney.

4.34 from 30 votes

Servings4

Ingredients

• 1 small cauliflower torn into bite-sized florets, leaves and stem discarded
• 8 new or baby potatoes
• 1 red onion quartered
• Drizzle of sunflower oil
• 1 x 400 ml can of full-fat coconut milk
• 1 tbsp medium curry paste
• 1 tbsp tomato purée paste
• 1 tbsp mango chutney
• Pinch of chili red pepper flakes
• 1 tbsp sultanas golden raisins
• 1 x 400 g can or jar of chickpeas drained and rinsed
• Generous pinch of sea salt
• Juice of ½ unwaxed lemon
• Small handful of coriander cilantro leaves, to serve

Instructions

• Preheat the oven to 200°C/400°F/gas mark 6.
• Arrange the cauliflower, potatoes and red onion in a large, deep roasting tray, or over two smaller trays. Drizzle with sunflower oil, then roast in the oven for 20 minutes.
• Meanwhile, pour the coconut milk into a jug (pitcher) or bowl, then whisk in the curry paste, tomato purée, mango chutney and chili flakes. Set aside.
• Carefully remove the roasting tray from the oven and add the sultanas and chickpeas.
• Pour the spiced coconut milk around the vegetables, fully coating the sultanas and chickpeas.
• Return the roasting tray to the oven and cook for 30 minutes until the simmering sauce has thickened and the vegetables have softened.
• Remove from the oven and season with salt. Drizzle over the lemon juice and scatter with coriander leaves just before serving.

EASY TIP

Use a deep roasting tray that will hold all of the ingredients, plus the coconut sauce. If your roasting tray appears too full, transfer the ingredients to a cast-iron or ovenproof glass casserole dish.

This recipe was republished with permission from Vegan Pantry by Katy Beskow (Quadrille, £22), Photography © Luke Albert

Read more: 30-Minute Creamy Vegan Lentil Curry

This article was written by Editorial Team on the PBN Website.

Whether you’re looking for a fresh salad, a chickpea bowl, or scrambled tofu, you’ll have a tasty meal whipped up in no time. These quick lunches are not only convenient but also full of fiber, vitamins, and minerals, helping you stay energized throughout the day.

Read on for five vegan lunch recipes ready in 10 minutes or less.

Read more: Easy Vegan Crispy Oyster Mushroom Burgers

Creamy 10-minute vegan chickpea bowl

This list starts with Romy London’s creamy 10-minute vegan chickpea bowl. This meal is perfect for a chilly day and great with crusty bread. To make this wholesome dish, you need chickpeas, vegan cream cheese, vegan pesto, tomatoes, and fresh spinach. Plenty of seasonings include garlic, olive oil, lemon, and salt and pepper.

Find the recipe here.

5-minute creamy tahini kale salad

Next is this creamy tahini kale salad, which is done in just 5 minutes. The recipe from Viva’s Vegan Recipe Club is a speedy, nutrient-rich salad. To make the salad, add a big bunch of kale to any combination of extras you like. These can be pulses, artichokes, avocados, tomatoes, croutons, cucumber, quinoa, tofu, nutritional yeast, etc. The recipe includes a dressing made with olive oil, tahini, vinegar, tamari, and maple syrup. Serve it with pasta, roast vegetables, or even some couscous.

Find the recipe here.

10-minute vegan scrambled tofu

Another recipe by Viva is their 10-minute vegan scrambled tofu. Scrambled tofu can be eaten anytime, but most people enjoy it as an egg replacement. This lunch-brunch recipe is perfect for when you want something high in protein. Seasoned tofu pieces with tahini, soy, nutritional yeast, and turmeric pair beautifully with thick slices of fresh bread and avocado. Top your tofu with roasted tomatoes, and enjoy.

Find the recipe here.

Butter beans pesto salad

Happy Skin Kitchen’s butter bean pesto salad is an excellent lunch. A bean salad is a great choice when you want fresh vegetables with lots of plant protein and tasty seasonings. The salad has simple ingredients like butter beans, cherry tomatoes, cucumber, red onion, and rocket. You can also add vegan feta. The pesto dressing is homemade with walnuts or pine nuts, basil, nutritional yeast, lemon, olive oil, and salt. This 10-minute recipe is easy to make and tasty.

Find the recipe here.

Beautiful vegan lentil salad

The Garden Party’s vegan lentil salad is the last recipe on this list and is best served at room temperature or cold. It’s great as a meal on its own or as a side. The key ingredients of this 10-minute recipe include lentils, mini peppers, beefsteak tomatoes, cucumber, and parsley. The dressing, a simple lemon, olive oil, garlic, cumin, and onion sauce, coats the ingredients perfectly.

Find the recipe here.

Read more: 30-Minute Vegan Buttery Black Dhal

This article was written by Kaitlyn Lourens on the PBN Website.

The tagine is served with quinoa, a protein-rich grain that provides essential amino acids. Topping the dish with toasted almonds adds crunch, while fresh mint and pomegranate seeds bring a burst of freshness. This combination makes for a balanced, nourishing meal that’s both filling and flavorful.

This dish is great for family dinners, meal prep, or even special occasions. The slow-cooked vegetables absorb all the rich flavors, making each bite better than the last. Whether you’re new to tagine or a longtime fan, this version is an easy way to enjoy a classic North African dish in a plant-based way.

Read more: Sheet Pan Gnocchi Alla Norma

Moroccan-inspired tagine

This tagine is filled with chunky vegetables and is spiced with harissa. Sweet potato and dried apricots make the dish sweet and warm, perfect for a family dinner.

No ratings yet

Duration40 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground smoked paprika
• 1/2 tsp ground turmeric
• 2 tbsp (32 g) tomato puree
• 1 heaped tsp harissa paste
• 1 medium (300 g) sweet potato cut into 1-inch (2-cm) cubes
• 1 red bell pepper chopped into bite-size pieces
• 1 yellow bell pepper chopped into bite-size pieces
• 1 zucchini sliced into small chunks
• 2 (14-oz [400-g]) cans chopped tomatoes
• 1 (14-oz [400-g]) can chickpeas drained
• 4 oz (100 g) dried apricots roughly chopped
• 1 vegetable stock cube
• 1 ½ cups (300 ml) boiling water
• Juice of ½ lemon
• Pinch of salt
• Freshly ground black pepper

To serve

• Cooked quinoa
• Toasted flaked almonds
• Handful fresh mint or parsley
• Pomegranate seeds

Instructions

• Heat the olive oil in a large deep saucepan over medium heat. Add the onion and cook for 5 minutes until it starts to soften, stirring regularly.
• Now add the garlic, cumin, cinnamon, smoked paprika, turmeric, tomato puree and harissa paste and cook with the onion for a couple of minutes, until you can smell the aroma of the spices.
• Then add the chopped sweet potato, bell peppers and zucchini and stir.
• Next tip in the canned tomatoes, chickpeas and chopped apricots. Crumble over the stock cube, pour in the boiling water and season to taste with lemon juice, salt and pepper. Stir.
• Bring to a boil, cover the pan with a lid and reduce the heat to low. Simmer and cook for 25 to 30 minutes, until the vegetables are tender, stirring occasionally.
• While the tagine is cooking, cook the quinoa according to the package instructions. Roughly chop the herbs and toast the flaked almonds in a dry skillet for 3 to 4 minutes, until just golden; keep them moving around so they don’t burn.
• Serve the tagine with quinoa, toasted almond flakes, fresh mint and parsley and a sprinkle of pomegranate seeds.
• Once the tagine is fully cooled, portion into airtight containers and store in the fridge for up to 2 days or freeze. Defrost thoroughly before reheating.

Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti. Page Street Publishing Co. 2021.

Read more: Creamy Vegan Coconut Curry Ramen

This article was written by Claire Swift and Sarah Biagetti on the PBN Website.

Flavors take center stage in this recipe, with a mix of cumin, fennel, mustard seeds, and smoked paprika providing warmth and depth. Pomegranate molasses adds a tangy sweetness, while pistachios and Medjool dates bring crunch and a hint of natural sweetness. A drizzle of tahini finishes it off with creamy, nutty goodness.

This gluten-free dish, great with couscous, rice, or bulgur, comes from Christina Soteriou’s new vegan cookbook Big Veg Energy. It’s easy to make and a great choice for family dinners or a vibrant dish to impress at gatherings. If you’re looking for a simple yet flavor-packed way to showcase seasonal ingredients, this recipe delivers.

Read more: Creamy Spinach And Crispy Tofu Curry

Spiced roasted squash

Butternut is an amazing winter vegetable that is so easy to pair with bright and bold flavors. Nutty tahini and pistachios blend beautifully with tangy pomegranate molasses and chewy dates. Enjoy as is or with a grain of your choice.

No ratings yet

Duration45 minutes mins

Servings2 to 4

Ingredients

• 1 Large butternut squash about 1.5kg
• 2×400 G Tins of chickpeas
• 4 TBSP Cumin seeds
• 2 TBSP Fennel seeds
• 2 TBSP Yellow mustard seeds
• 2 TSP Coriander seeds
• 2 TSP Smoked paprika
• 2 TBSP Sesame seeds
• 1 TBSP Flaky sea salt plus extra to serve
• 4 TBSP Olive oil plus extra to serve
• 35 G Pistachios
• Handful of flat-leaf parsley
• 3–4 Medjool dates
• 4 TBSP Tahini
• 2 TBSP Pomegranate molasses
• Zest and juice of 1 lemon

Instructions

• Preheat the oven to 220°C/200°C fan.
• Halve the squash lengthways (no need to peel). Scoop out the seeds and then quarter each half lengthways, so you have eight long pieces. Cut each piece into 2–3cm chunks.
• Drain and rinse the chickpeas and pat them dry with a clean tea towel, removing any skins that come loose.
• Add the squash chunks and chickpeas to a large baking tray (use two trays if it looks overcrowded –they need space to cook or they will become mushy).
• Lightly grind all the spices using a pestle and mortar or spice grinder, keeping some intact. You could even leave them all intact if you like; this will give a chunky texture and pops of flavor. Add the spices to a bowl and mix in the sesame seeds, salt and olive oil.
• Tip the spice mix into the tray(s) with the chickpeas and squash and mix very well, making sure everything is evenly coated. Bake, uncovered, for 20 minutes, then toss and bake for another 15–18 minutes until the chickpeas are slightly crispy and the squash is tender inside and starting to crisp at the edges.
• Meanwhile, roughly chop the pistachios and parsley. Remove the stones from the dates and tear them into large pieces.
• Once the squash is cooked, remove the tray from the oven and scatter over the pistachios and dates, then return to the oven for another 2–3 minutes.
• Drizzle over the tahini and pomegranate molasses, along with some more olive oil, and sprinkle with salt. Add the lemon zest and juice, and scatter over the parsley to finish. Serve.

 Big Veg Energy by Christina Soteriou (Ebury Press, £26), Photography by Joe Woodhouse.

Read more: How To Make This Vegan Bean And Swiss Chard Stew

This article was written by Christina Soteriou on the PBN Website.

The stew is versatile and works for both busy weeknights or slow-cooked, cozy dinners. It’s ideal for making in advance since leftovers can be stored and reheated for up to three days. This dish brings together the warming flavors of curry and cardamom, with a touch of heat from cayenne pepper, balanced by the sweetness of the potatoes and peas.

Serve the stew with fresh cilantro and a squeeze of lemon for added brightness. Pair this dish with rice or enjoy it on its own.

Read more: Easy Vegan Crispy Oyster Mushroom Burgers

Curry spiced red lentil stew

If you want to feed the whole family with a tasty and high protein dish try this curry spiced lentil stew. You can make it in 45 minutes on the stovetop or in 4 to 8 hours in a slow cooker.

No ratings yet

Duration45 minutes mins

Servings4

Ingredients

• 2 cups dried red lentils
• 2 sweet potatoes cubed
• 1 large sweet onion diced
• 2 garlic cloves minced
• 1 large head cauliflower cut into small florets
• 1 can chickpeas drained and rinsed
• 1 cup frozen peas thawed
• 2 tablespoons red curry paste
• 1 tablespoon minced fresh ginger
• 1 can tomato puree
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• Sea salt and freshly ground black pepper to taste
• 1½ cups filtered water
• Fresh cilantro leaves and lemon wedges for garnish

Instructions

• Add the lentils to the bottom of a slow cooker. Top with the sweet potatoes and then the onion, garlic, cauliflower, chickpeas, peas, curry paste, ginger, tomato puree, turmeric, coriander, cumin, cayenne pepper, cardamom, salt, pepper, and filtered water.
• Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours.
• Enjoy garnished with cilantro and a lemon wedge. Leftovers keep best in an airtight container in the refrigerator for up to 3 days.

Excerpted from The Happy Healthy Plant-Based Cookbook by Erin and Dusty Stanczyk and reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2025. UK pre-order here and US release here.

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This article was written by Erin and Dusty Stanczyk on the PBN Website.

The key to these lunches is simplicity. Many of the recipes in the following list are ready in under 30 minutes. This means less time in the kitchen and more time to relax before heading back to work. These meals don’t require fancy equipment or hard-to-find ingredients, making them perfect for even the busiest work-from-home schedules.

If you’re looking for tasty, plant-based meals that don’t sacrifice convenience, these options are a must-try. Here are 10 vegan lunches to make when working from home that are simple, quick, and filling.

Read more: 5 Veganuary Lunch Ideas

Creamy 10-minute vegan chickpea bowl

To start off, you should make this 10-minute chickpea bowl by Romy London. It is an effortless recipe that uses simple ingredients like spinach and tomatoes with chickpeas and vegan cream cheese. Pesto, lemon, and garlic season the dish, and olive oil adds extra depth. Eat this one-person serving with some bread or as is.

Find the recipe here.

Miso lemon broccoli with whipped spring onion tofu

For a high-protein lunch, try this miso lemon broccoli with whipped spring onion tofu by Elly Smart. The dish has two components: the tender stem broccoli and the whipped spring onion tofu. You will bake the tender stem broccoli after seasoning each floret with miso, maple, nutritional yeast, chili, and garlic dressing. Then you’ll make your whipped tofu by taking silken tofu and adding lemon, nutritional yeast, spring onion, and garlic powder and blending it.

Find the recipe here.

Creamy tuna and leek pasta

This creamy tuna and leek pasta by Rose Wyles is also great for a work-from-home lunch. The recipe gives you a change of pace with the plant-based tuna while keeping the dish very simple and high in protein. Make the sauce with garlic, extra virgin olive oil, leeks, vegan dry white wine, plant-based cream, and parsley. Add a rocket salad to serve if you feel like it.

Find the recipe here.

Baked pesto tofu bowl

This high-protein tofu and quinoa bowl features pesto as the star. This recipe, from Calum Harris, is fresh, filling, and flavorful. This green and red bowl is simple to put together. Most of the work goes into making the tofu and baking it coated in pesto. After you blitz your homemade pesto (or use your favorite store-bought option) and cook your tofu, you simply assemble your bowl.

Find the recipe here.

Read more: 10 Easy One-Pot Vegan Recipes

Fiery tofu sandwich

A fiery tofu sandwich with cooling cucumber, arugula, and spring onions makes for a great at-home lunch. This recipe from Natlicious Food is just what you need if you like spicy tofu sandwiches. You simply coat and fry your tofu, add your spicy and sweet glaze, prepare your yogurt mayo sauce, and add all your ingredients to your favorite bread.

Find the recipe here.

Vegan chickpea Caesar salad

Who doesn’t love a vegan Caesar salad? Kim-Julie Hansen’s version uses high-protein chickpeas instead of chicken. First, you’ll make the chickpeas and homemade croutons crispy in the oven. Then, you’ll just make the salad — it’s that easy. You’ll also make a cheesy and tangy vegan dressing that pairs well with the salad base.

Find the recipe here.

Pimped instant ramen

Instant ramen is a go-to lunch for many people. Since you’re at home, why not make this pimped version from Saskia Sidey? With extra seasonings and charred veggies, this ramen becomes more of a meal than a snack. Follow the packet instructions, add soy and chili oil, and cook your veg on a frying pan. Use two single-portion packets if you’re extra hungry or sharing with someone. Serve by sprinkling over some spring onions, chili, and coriander.

Find the recipe here.

Peanut miso chickpea salad sandwich

Catherine Perez’s peanut miso chickpea salad sandwich is speedy and tasty. With a filling that’s easy to use as meal prep and a simple recipe, you’ll make this a go-to for lunch. The smashed chickpea filling uses sriracha, white miso, scallions, peanut butter, and extra seasonings to make it spicy. On the sandwich, you can add romaine lettuce, red cabbage, tomato, cucumbers, sprouts, or anything you like. Mayo and mustard are also great additions.

Find the recipe here.

30-minute vegan buttery black dhal

Aside from sandwiches and bowls, maybe you want a warming 30-minute dhal. This recipe from Calum Harris is effortless, affordable, and quick to make. You can cook this dhal in one pot with Puy lentils, coconut milk, and tomato. The curry is flavored with garam masala, garlic, chili powder, and miso paste. Top the buttery black dhal with herbs and lime and serve with brown rice or poppadom.

Find the recipe here.

Caesar chickpea pitta pocket

The last recipe on this list is Elly Smart’s Caesar chickpea pitta pockets. Pita bread is naturally vegan, but always check the labels in case animal products such as eggs, honey, or dairy are added. This tasty pitta pocket takes just 17 minutes to make in total. It’s portable and easy to eat with your hands. The ingredients include baked chickpeas, a simple dressing, gem lettuce, tomato, and a Caesar-style vegan dressing.

Find the recipe here.

Read more: 15-Minute Vegan Dinner Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

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In addition to the veggies, the traybake can also be served with a cherry tomato confit, which is optional, depending on your time restrictions. This recipe’s prep and cooking time doesn’t take too long unless you make your tomato confit on the day. Making the confit involves slow-roasting tomatoes in oil and seasonings. Then, there’s the zesty coriander drizzle that tops off the traybake. The sauce includes coriander, lemon juice, and roasted garlic from the confit that’s blended together.

This traybake can feed four people, whether family or friends. Enjoy it as is or with crusty bread. This plant-based recipe from Romy London is bound to be a winner during the cold weather.

Read more: This Cauliflower And Potato Tray Bake Is Completely Vegan

Zesty chickpea traybake

This zesty and vegan chickpea traybake looks as good as it tastes. It's zesty, tangy, and full of plant-based protein. Enjoy it with any carbs or leafy greens you like.

No ratings yet

Cook Time30 minutes mins

Prep Time20 minutes mins

Servings4

Ingredients

• 1 tin chickpeas drained and rinsed
• 500 g seasonal vegetables e.g. sweet potatoes, swede, parsnips
• 1 red onion thinly sliced
• 2 tbsp extra virgin olive oil
• Zest of 1 unwaxed lemon
• 1 tsp ground cumin
• 1 tsp paprika powder
• ½ tsp turmeric powder
• ½ tsp cayenne pepper optional
• Salt and pepper to taste
• Tenderstem broccoli washed and chopped into bite-size pieces
• 1 freshly sliced lemon

For the zesty coriander drizzle

• 1 handful of fresh coriander thick stems removed
• Juice of 1 lemon
• 3 tbsp extra virgin olive oil
• 2 cloves garlic roasted
• Salt and pepper to taste

For the tomato confit

• 300 g cherry tomatoes washed and halved
• 3 cloves of garlic
• Extra virgin olive oil
• Fresh thyme
• Salt and pepper to taste

Instructions

For the tomato confit

• Preheat the oven to 135C.
• Rinse and half the cherry tomatoes, then toss them with olive oil, garlic, thyme, salt and pepper.
• Arrange the seasoned tomatoes cut-side up in a baking dish. The closer they are, the juicier and more concentrated the confit will be. If needed, add enough olive oil for the tomatoes to sit on top of it.
• Slow-roast the tomatoes in the oven for 1.5-2 hours until they become wonderfully tender and caramelized.

For the traybake

• Preheat the oven to 200°C (180°C fan).
• In a large bowl, toss the drained chickpeas and vegetables (apart from the broccoli) with olive oil, lemon zest and spices to evenly coat.
• Transfer to a baking tray and spread the mix evenly. Place the lemon slices on top, then roast in the oven for 25 minutes.
• Toss the broccoli in the oily bowl used earlier, then place the broccoli stems on top of the tray. Roast for a further 5-10 minutes or until everything is golden and tender.
• Whilst roasting, prepare the fresh coriander drizzle, and combine coriander, lemon juice, olive oil, salt and pepper and the roasted garlic from the confit in a food processor until you get a vibrant sauce.
• To serve, add a few confit tomatoes onto the traybake and drizzle with the zesty coriander sauce, then you’re ready to dig in.

This recipe was republished with permission from Romy London.

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This article was written by Romina Callwitz on the PBN Website.