The sandwich has everything you want in a quick lunch: crunch from red onion, richness from the dressing, and a protein boost from the chickpeas. Doming even makes extra dressing so you can spread more on the bread or save some for salads. You can also add toppings like cherry tomatoes, greens, or even seeds for more texture.

These caesar smashed chickpea sandwiches are the kind of plant-based recipe you’ll want to make ahead and eat all week. Perfect for packed lunches, picnics, or lazy weekend bites.

Read more: High Protein Lasagna Roll Ups

Making the sandwiches

This popular vegan recipe takes the flavor of a caesar salad and puts it into a high protein sandwich.

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Prep Time20 minutes mins

Servings8

Ingredients

• 2 (15-ounce) cans low-sodium chickpeas drained and rinsed
• 3/4 cup (180g) Caesar Dressing (recipe follows) plus more to taste
• ½ teaspoon fine sea salt plus more to taste
• ½ cup (120g) finely diced red onion
• 16 slices bread of choice
• Optional toppings: any that you like I used cherry tomatoes, lettuce, and hemp hearts/sesame seeds

For the Caesar Dressing

• ¼ cup (60g) brine from a can of water-packed artichoke hearts
• ¼ cup (60g) fresh lemon juice
• 2 tablespoons (30g) Dijon mustard
• 1 cup raw cashews 140g; see Note or ¾ cup sunflower seeds (112g)
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon fine sea salt plus more to taste

Instructions

• In a large bowl, combine the chickpeas, dressing, and salt and mash until the dressing is evenly incorporated and the chickpeas are mashed but still have texture.
• Add the red onion and stir until mixed. Taste and add more salt, if desired.
• Depending on how salty (or not) your chickpeas were, it will affect how much salt you’ll need.
• Spread the chickpea mixture over half of the bread slices. (When assembling the sandwiches, I like to spread extra Caesar dressing on the bread like a “mayo” and as an extra boost of Caesar flavor.)
• Add any toppings you like and close the sandwiches.

For the Caesar Dressing

• In a high-powered blender, combine the artichoke brine, lemon juice, 1⁄4 cup (60g) water, the mustard, cashews, garlic powder, pepper, and salt and blend until completely smooth.
• It is a thick dressing, so you will have to scrape down the sides a couple of times to get it all to blend. Keep going until completely smooth.
• The dressing should be thick and creamy. Taste and add more salt, if desired.

If you do not have a high-powered blender (such as a Vitamix), you need to soak the cashews in a bowl of water to cover overnight. When ready to cook, drain and process in a food processor (which works better than a weak blender

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

Read more: 30-Minute Vegan Buttery Black Dhal

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

The salad is a mash-up of spicy crispy chili oil, creamy caesar-inspired dressing, and fresh leafy greens tossed with pasta. It’s vegan, beginner-friendly, and designed for meal prep or sunny day gatherings. “This is going to be the pasta salad of the season,” Felice says.

She breaks it all down step by step – from selecting the right pasta to balancing heat and acidity in the dressing. Let’s look at how it comes together.

Read more: ‘The Huge Plant-Based Costco Deals You Don’t Want To Miss’

The pasta and greens

Felice uses fusilli pasta for its ridges, which holds sauce well. She recommends using “anything that has curves, ridges,” or is “coily” and adds that a high-protein pasta is ideal if you’re not adding another protein source to the salad. Romaine and kale form the green base, and she reminds viewers to massage the kale: “You can tell that it already kind of went down in size, and that’s because we massaged it.”

The caesar-style chili crisp dressing

This is where the salad stands out. The base is hummus (or vegan mayo), with capers, Dijon mustard, vegan Worcestershire sauce, garlic, lemon juice, and nutritional yeast or vegan parmesan. Then comes the twist: chili crisp. “If you like chili crisp, I recommend two tablespoons, but if you are new to chili crisp… I would say dial it back to maybe one teaspoon,” she explains.

Felice warns the spice has a kick and to “be selective on the chili crisp” you use to ensure “true authenticity”. After whisking, she recommends thinning it with warm water as needed and tasting for adjustments.

Assembly

Once the pasta is cooked and cooled, Felice tosses it with the greens and dressing. She finishes the dish with grated vegan cheese, but says it’s totally optional: “It still tastes delicious without it.”

Read more: ‘I Used The Ultimate Tofu Hack To Create These 3 Recipes’

Optional extras

For more protein, Felice suggests crispy tofu or roasted chickpeas. “I just tossed the chickpeas in a little bit of olive oil, seasoned them, and popped them in the oven… until they were crispy.”

A pasta salad worth repeating

Felice describes the chili crisp caesar pasta salad as “really, really good” and emphasizes how easy it is to make. If prepping ahead, she suggests storing the dressing on the side to keep everything fresh.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Where To Find Vegan Dubai Chocolate Bars

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

There’s no one way to do a plant-based spring lunch. Some days you might want something light and crunchy, like a salad or wrap. Other days call for warm bowls, stuffed veggies, or a quick stir-fry with a kick. You can keep things simple or dress them up – spring gives you the flexibility to do both. These kinds of meals are great for picnics, lunch breaks, or casual outdoor get-togethers.

This list is full of easy, flavorful ideas to help you make the most of the season. Whether you’re after something refreshing or something cozy, we’ve got a mix of recipes that bring all the spring vibes.

Read more: 4 High-Protein Vegan Salad Jar Recipes

Lasagna roll ups

The first of our vegan spring lunch ideas is this recipe from Halle Burns. These high-protein lasagna roll-ups are a lighter twist on the classic dish. Sheets of lasagna are filled and rolled to make these tasty bites. Inside each roll-up is lentil ground “beef,” spinach, homemade everything seasoning, and a kale pesto crumble.

Find the recipe here.

Quinoa stuffed tomatoes with plant-based feta

Natlicious Food’s quinoa stuffed tomatoes with plant-based feta is a great spring lunch. Tomatoes are stuffed with a simple but tasty quinoa mix with plant-based mince. It’s easy to make and doesn’t take too long to roast in the oven. Give it a try with your favorite vegan feta.

Find the recipe here.

Strawberry quinoa salad

Next on the list is a high-protein strawberry quinoa salad perfect for warmer weather. This lunch uses quinoa, chickpeas, pumpkin seeds, and strawberries. Spinach and cucumber add some freshness, and the white balsamic vinaigrette brings everything together. This Jillian Glen recipe is easy and great for meal prepping.

Find the recipe here.

Pesto plum pizza with balsamic arugula

Makini Howell’s vegan pesto plum pizza with balsamic arugula is sweet, tangy, and herby. It uses soy ricotta, pesto, plums, and arugula for a flavorful and refreshing lunchtime pizza. You can use store-bought pizza dough and sub in any homemade elements with your favorite vegan versions to make this dish an easy meal.

Find the recipe here.

Deconstructed sushi bowl

A deconstructed sushi bowl is just what you need for a fresh and fun lunch. Sapana Chandra’s vegan sushi bowl uses mango, edamame, avocado, carrot, cabbage, cucumber, and a sriracha dressing to make a tasty meal. To finish the dish off, add some sesame seeds, green onion, and nori strips.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

Crispy rice salad with crunchy vegetables

Denai Moore’s easy crispy rice salad with crunchy green vegetables takes only 20 minutes to prepare, making it perfect for a speedy lunch. It consists of cooked rice, kale, scallions, asparagus, and cashews. Top the rice salad with an easy dressing of lime and agave, and enjoy.

Find the recipe here.

Crispy tofu stir fry with leek and chili

Try this crispy tofu stir fry with leek and chili. It takes only 20 minutes to make and uses some seasonal ingredients. Leeks, radishes, chilis, lime, sesame, and ginger are cooked with tofu in sesame oil, tamari, and mirin to create this dish. Pair it with udon or wheat noodles, toss it all together, and enjoy.

Find the recipe here.

Peanut miso chickpea salad sandwich

Catherine Perez’s peanut miso chickpea salad sandwich takes only 10 minutes to make. This high-protein sandwich recipe is perfect for packed lunches and quick meals. It uses chickpeas, miso, peanut butter, sriracha, and vinegar for the filling. Mash the filling, add some sesame seeds, and make the sandwich. Use lettuce, cabbage, tomatoes, cucumber, sprouts, and cilantro to finish the sandwich.

Find the recipe here.

Naked niçoise salad

A vegan niçoise salad is perfect for spring. This version of the classic comes from Jenné Claiborne and uses heaps of tasty veggies and legumes to make a sharing salad. Multi-colored potatoes, asparagus, tomatoes, lettuce, radicchio, chickpeas, artichoke hearts, olives, capers, and a vegan niçoise dressing bring it all together. Finish it off with mint, basil, or fennel for garnish.

Find the recipe here.

Vegan risotto with asparagus and lemon

The last spring lunch on this list is a super easy vegan risotto with asparagus and lemon by Kris Carr. To make a tasty lunch, you only need veggie stock, pearled farro, shallots, garlic, asparagus, peas, lemon, and some nutritional yeast. Add some olive oil, salt and pepper, and parsley to complete the meal and eat.

Find the recipe here.

Read more: 5 Vegan Cabbage Recipes

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

Andersson focuses on whole food, plant-based recipes, steering away from overly processed products when possible. That means getting creative with vegetables, legumes, whole grains, nuts, and seeds – while still leaving room for balance and fun. “100 percent of our meals are of course not super duper healthy – I’m not a superhuman,” she adds. The meals she makes are designed to be quick, satisfying, and rich in nutrients that fuel her and her family.

Here are six plant-based meals Andersson regularly cooks at home:

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Sheet Pan Pancakes (aka Berry Bread)

“Porridge is not very popular in this house right now,” Andersson admits. “And to be honest I’m pretty bored of those myself.” So instead, she bakes a tray of fluffy berry-packed pancakes. Cooked all at once on a sheet pan, this simple meal is easy to prep ahead and great for busy mornings. The texture is soft and moist, and the naturally sweet berries make them kid-approved.

Okonomiyaki (Japanese cabbage pancake)

One recent favorite of Andersson’s is okonomiyaki, a savory pancake made with cabbage and a simple flour base. “It’s something that I would try at a food market but not come up with to cook at home – but why not?” she says. She used wheat flour: but adds: “you could as well replace it with chickpea flour – that way you get more protein per bite.” Next time, she says, she’ll add more vegetables like shredded carrots.

Date bliss balls with a tahini center

For snacks, Andersson keeps it simple but nutrient-rich. Her freezer is often stocked with homemade bliss balls made from a base of dates and nuts. “With these ones, I tried to make it a little bit more fun by adding tahini inside of the ball,” she explains. “That way you have a nice surprise when you bite into it.” These are perfect for busy days when she needs something quick and energy-boosting.

Green smoothies

Smoothies are a daily ritual in the Andersson household. “I’m also trying to get us in some greens at least once a day,” she explains. To make it easy, she blends greens like spinach or kale with sweet fruits – often bananas – so that the greens go unnoticed. “My daughter loves making smoothies and happily throws in anything into the blender,” she says. It’s a playful way to involve kids in the kitchen and teach them about healthy choices.

Homemade vegan mince and cheese

Instead of relying on store-bought meat and cheese alternatives, Andersson often makes her own versions using whole ingredients. “I’d rather make mince using whole foods instead of using processed vegan meals,” she says. For cheese, she blends nuts to create a creamy, nutrient-dense spread or sauce. “It sounds hard, I know,” she admits, “but it actually isn’t if you have good recipes and get a hang of it.”

Bean moussaka

This hearty dish is a family favorite, and ideal for meal prep. Andersson discovered the recipe in an ebook called It’s All About the Beans and instantly loved it. “It’s hearty, nutrient dense, and so so delicious,” she says. Layers of vegetables and rich bean filling make it warming and satisfying – perfect for dinner or leftovers the next day.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

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

Quinoa is a complete protein, meaning it contains all nine essential amino acids in consistent amounts. It’s also high in fiber, iron, and magnesium, making it a nutrient-dense base that’s perfect for vegan meals. Combined with protein-rich mince and a sprinkle of plant-based feta, these stuffed tomatoes are as nourishing as they are tasty.

Finished with a touch of tomato paste and fresh parsley, this dish brings together comforting flavors and wholesome ingredients in one beautiful, oven-baked package. Whether you’re serving them for a weeknight dinner or as part of a dinner party spread, quinoa stuffed tomatoes are guaranteed to impress.

Read more: Egg-Free Tofu Benedict

These quinoa stuffed tomatoes are a simple yet sophisticated vegan dish . The tender tomatoes are filled with a flavourful quinoa mixture, creating a light and elegant dish that's both delicious and visually stunning.

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Servings3

Ingredients

• 1 onion
• 1 carrot
• 2 cloves of garlic
• 4 tbsp olive oil
• Salt and pepper
• 250 g plant-based mince
• 6 large tomatoes
• 1 tsp oregano
• 1/2 tsp chili flakes
• 150 g quinoa
• 2 tsp tomato paste
• 1/4 of a bunch of fresh parsley
• 120 g plant-based feta

Instructions

• Cut the onion, grate the carrot and mince the garlic cloves.
• In a wide pan, on a medium heat, add half of the oil, and onions along with a pinch of salt and sauté for 8-10 minutes, stirring occasionally.
• While waiting prepare the tomatoes. Cut 1cm slice from the top part of each tomato to use it as a lid, do several cuts on the flesh (from the exposed part) and then use a spoon to carefully remove the flesh.
• In the meantime, check the onions and once they have softened, add the plant-based mince, break down with a (wooden) spoon and sauté for 5-6 minutes, stirring occasionally.
• Back to the tomatoes, add the empty tomato shells in a baking dish on a single layer and drizzle some olive oil and a pinch of salt to each one of them.
• Add the tomato flesh in a food processor and blend until smooth, set aside.
• Back into the pan, add the carrots and garlic, along with the spices and sauté for a couple of minutes.
• Then add the quinoa, season with salt and pepper, add the tomato paste, mix it well and cook it for a minute before you add the tomato sauce (the one you blended earlier).
• Add another 250ml of water, lower the heat and let it simmer for 15minutes, stirring occasionally.
• Chop the parsley and add it into the mixture, taste and adjust the seasoning to your preference.
• Fill the tomatoes with the mixture, cover them with their lid, and spread the remaining of the mixture in between the tomatoes.
• Cover with a foil and bake in a preheated oven at 180°C for 30 minutes.
• Then uncover, crumble some of the feta on top of the tomatoes and bake uncovered for additional 10 minutes.
• Serve with the remaining feta.

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

Read more: Vegan Pesto Plum Pizza With Balsamic Arugula

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

Even better, regularly rotating your meals and ingredients can help you “eat the rainbow” and increase your plant diversity — something experts now refer to as “maximizing your plant points.” More plant points mean a more diverse gut microbiome, which can positively impact everything from digestion to immunity.

Alexandra Andersson is a Swedish content creator recipe developer known for her vegan lifestyle. In one of her recent YouTube videos, she shares five whole foods, plant-based meals she eats every single week. These meals are nutrient-dense, easy to make, and family-friendly staples that keep her feeling energized and nourished.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Roasted veggies with hummus dressing

Andersson loves making roasted veggies because “it is so easy.” She throws whatever is in season onto a tray, adds spices, and bakes everything in the oven. Her go-to dressing is a quick mix of hummus, curry powder, lemon, maple syrup, salt, and a splash of water. “This dressing is amazing and it also has a boost of protein because of the hummus,” she says. She often serves the veggies with leafy greens, a grain, and a sprinkle of seeds for added nutrition.

Lentil curry with lime

Curries are a recurring favorite, especially ones made with lentils. “All legumes are super rich in protein and fiber,” she explains, “but I especially like lentils in my curries because the lentils naturally thicken up our sauce.” She reminds viewers not to forget the lime: “The lime will take this dish to another level.”

Creamy oatmeal with flax and fruit

Oats are a daily breakfast staple. “My trick here is to use a banana and you want to mash it to add some natural sweetness and also to make the oatmeal more creamy,” she says. Andersson often adds a scoop of protein powder for flavor and a protein boost, and always stirs in ground flaxseeds for their fiber, prebiotics, and omega-3 content. For toppings? “Fresh fruits or berries or frozen berries,” plus a dollop of nut butter. “This meal will keep me full for so long.”

Tempeh Salad Bowl with Peanut Sauce

Andersson’s “all-time favorite salad bowl” includes tempeh, grains like quinoa, and raw veggies like bell peppers, which are particularly high in vitamin C. Tempeh is one of her favorite protein sources because it’s fermented and “easier on your digestion.” The peanut sauce ties it all together: just mix peanut butter, maple syrup, lime juice, tamari, and water. “If you haven’t tried this dressing, I highly recommend you do so,” she says.

Green Smoothie with Banana and Spinach

For those times when she feels short on leafy greens, Andersson blends up a green smoothie. Sweet, ripe bananas are the base, which makes it easy to mask the taste of spinach or other greens. “If you have sweet ripe bananas, then you can throw in anything you like and you won’t even taste the veggies.”

It’s her go-to afternoon reset when lunch didn’t include enough greens. And thanks to the fiber, vitamins, and natural sweetness, it’s as nourishing as it is refreshing.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

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

For vegans, having a few solid salad jar recipes on hand means you can stay full and fueled without much effort. It’s easy to build a balanced salad with ingredients like legumes, tofu, vegan cheese, millet, couscous, cucumber, or roasted veg. Layer it all up in a jar, starting with the dressing on the bottom to keep things crisp.

These kinds of salads aren’t just healthy — they’re also quick to make and super pretty to look at. You get protein, fiber, and flavor in every bite. Whether you’re eating at your desk or on the go, these four high-protein vegan jarred salads to try this week.

Read more: 3 Cucumber Salad Recipes

Bahn mi mason jar salads

Kris Carr’s Bahn Mi mason jar salads are a treat if you want a super easy lunch. At the bottom of the jar, add some of the mint and pumpkin seed dressing. Follow with pan-fried tofu, carrots, scallions, radishes, cucumber, lettuce, and quinoa for a complete meal.

Find the recipe here.

Couscous salad jar

Next is FitGreenMind’s high-protein couscous salad jar. It uses pearl couscous, harissa maple tofu, cucumber, red pepper, and sundried tomatoes. At the bottom of the jar is a flavorful hummus, lemon, and paprika dressing, which makes this meal extra tasty.

Find the recipe here.

Bean, orzo, and pesto salad

Plant Baes‘ vegan bean, orzo, and pesto salad is made for meal prepping. This tasty salad uses the main ingredients of butter beans, orzo, broccoli, and asparagus. Then, the salad is topped with cherry tomatoes, baby capers, plant-based feta, and toasted pine nuts. A pesto rosso containing sundried tomatoes, garlic, lemon, basil, and pine nuts coats the ingredients.

Find the recipe here.

Millet jarred salad

Finally, the last item on this list is Natlicious Food’s millet jarred salad. It’s a Greek-inspired layered salad with kalamata olives, vegan feta, cucumber, and red onion. Millet, a gluten-free grain, contains plant protein and fiber and pairs well with chickpeas in this salad. Give it a try with the simple olive oil and apple cider vinegar dressing.

Find the recipe here.

Read more: 10 Recipes Containing Five Vegetables Or More

This article was written by Kaitlyn Lourens 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.

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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.

The homemade elements make it special. The pesto blends fresh basil, walnuts, arugula, and lemon for a bold, nutty base. The vegan ricotta is made from silken tofu and gets its flavor from basil, garlic, and a splash of lemon juice. Both are easy to prepare and add a ton of depth to the dish.

This pizza balances sweet, savory, and tangy flavors in every bite. Serve it to friends or enjoy it by yourself. If you’re looking for a new way to enjoy seasonal fruit or just want a change from standard toppings, this one’s worth trying. It’s simple, elegant, and 100 percent plant-based.

Read more: High Protein Lasagna Roll Ups

Pesto plum pizza with balsamic arugula

Try this pesto plum pizza with balsamic arugula. It uses homemade walnut pesto and soy ricotta to complete the recipe, making it savory, sweet, and herby.

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Ingredients

For the Pizza

• 1 store-bought 9-inch pizza crust
• ⅓ cup Basil-Walnut Pesto
• ⅓ cup Basil Soy Ricotta
• ⅓ cup arugula tough stems discarded
• 1 medium plum cut into ¼-inch wedges
• 1 tablespoon agave balsamic vinaigrette

For the Basil Soy Ricotta (GF)

• 1 14- to 16-ounce package firm silken tofu (such as Island Spring’s Silken Firm Tofu), water completely drained
• 1 teaspoon dried basil
• ½ teaspoon chopped garlic
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• ¼ cup olive oil
• 2 teaspoons evaporated cane juice
• 2½ tablespoons freshly squeezed lemon juice from 1 medium lemon
• 2 tablespoons chopped fresh basil leaves about 5 large

For the Basil-Walnut Pesto

• 1½ ounces fresh basil leaves and stems roughly chopped (about 1 cup)
• ¼ cup olive oil
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon chopped garlic
• ½ cup loosely packed baby arugula tough stems discarded
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• 2 tablespoons walnut pieces

Instructions

For the Pizza

• Preheat the oven to 450 degrees F.
• Prebake the pizza crust on a pizza stone until it’s firm and easy to move from the oven but is not browned, about 5 to 7 minutes (or estimate from package instructions).
• Remove the crust from the oven, spread the pesto evenly over the top, then add the ricotta in evenly spaced dollops.
• Return the pizza to the oven and bake for another 10 minutes, until the edges are golden brown.
• In a small bowl, toss the arugula and plum slices with the vinaigrette.
• Remove the pizza from the oven, scatter the dressed plum salad over it, slice, and serve immediately.

For the Basil Soy Ricotta

• Put the tofu, dried basil, garlic, salt, pepper, oil, cane juice, and lemon juice (or more lemon juice to taste) in a blender or the bowl of a food processor.
• Blend in short bursts until the mixture is smooth, about 3 to 5 minutes.
• Add the fresh basil and continue blending until it’s thoroughly incorporated and the mixture is creamy, about 15 to 20 seconds.
• It will keep in the refrigerator for 7 to 10 days.

For the Basil-Walnut Pesto

• Put all the ingredients in a blender or the bowl of a food processor.
• Puree until smooth, about 15 seconds.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: This Naked Niçoise Salad Is Completely Vegan

This article was written by Makini Howell on the PBN Website.

The filling is a mix of lentil ground “beef,” chopped spinach, and vegan mayo. It’s creamy, hearty, and easy to mix. Once you roll up the noodles, you dip them in a simple milk-and-flour mix, then coat them with seasoned breadcrumbs for extra crunch. Bake until golden and crispy on the outside.

You can top each roll with oil-free marinara, kale pesto crumble, or both. The inside stays soft and savory, while the outside gets crunchy. It’s a great mix of textures in every bite. The best part? You can make extra and freeze them for later. Just pop a few in the oven when you’re short on time. These roll ups work for lunch, dinner, or even as a party dish. They’re simple to make, and look just as good as they taste.

Read more: Easy Crispy Rice Salad With Crunchy Green Vegetables

Lasagna roll ups

Roll noodles individually to make hearty lasagna pockets. There's no resting time so you can eat them straight away. Store them and freeze them for easy meal prep.

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Servings8

Ingredients

• 1 batch 2 cups lentil ground beef or 2 cups store-bought plant protein of choice
• 2 cups firmly packed bagged spinach leaves finely chopped
• ⅓ cup homemade vegan mayo or store-bought vegan mayo
• 1 cup unsweetened almond or oat milk
• ⅔ cup all-purpose flour
• ½ cup Hal’s Everything Seasoning or vegan seasoned bread crumbs
• ½ cup panko bread crumbs
• 8 lasagna noodles cooked, run under cold water, and patted dry
• Cooking spray
• 1 cup Kale Pesto Crumble made with 1 cup extra-virgin olive oil or 2 cups of your favorite jarred marinara sauce, warmed

Hal’s Everything Seasoning

• 1 cup nutritional yeast
• 1 cup panko bread crumbs or gluten-free panko bread crumbs
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried parsley
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 tablespoon fine sea salt
• 1 tablespoon white pepper
• 1 teaspoon red pepper flakes

Kale Pesto Crumble

• 2 cups packed kale leaves
• 1 cup roasted and salted pumpkin seeds
• ¼ cup packed fresh basil leaves
• 1 garlic clove coarsely chopped
• 1 tablespoon fresh-squeezed
• lemon juice or white vinegar
• ¼ teaspoon red pepper flakes
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt
• ½ to 1 cup extra-virgin olive oil

Instructions

• Preheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.
• In a medium bowl, stir together the cooled Lentil Ground Beef, spinach, and mayo until smooth.
• In a shallow bowl, whisk together the unsweetened almond milk and flour. On a plate, combine the Hal’s seasoning and panko.
• Lay out a noodle flat and spread the surface with 2 to 3 tablespoons of the lentil mixture. Roll up the noodle and dip the entire roll in the milk-flour mixture to coat it.
• Then put it on the plate with the seasoning and spoon the mixture over it to coat the roll. (If you roll it in the seasoning, it’ll start to get clumpy.)
• Transfer the roll to the prepared sheet pan and repeat with the remaining noodles and filling.
• Lightly coat the rolls with cooking spray.
• Bake until the crust is golden, 15 to 20 minutes. Top each roll with 2 tablespoons of Kale Pesto Crumble or ¼ cup marinara sauce, or both! Enjoy.

Hal’s Everything Seasoning

• In a blender or food processor, combine the yeast, bread crumbs, onion and garlic powders, parsley, oregano, basil, poppy and sesame seeds, salt, white pepper, and pepper flakes and pulse until the mixture turns into a fine powder.
• Store in an airtight container or lidded mason jar for up to 4 months.

Kale Pesto Crumble

• In a blender or food processor, combine the kale, pumpkin seeds, basil, garlic, lemon juice, pepper flakes, onion powder, and salt. Pulse until a crumbly mixture forms.
• Stream ½ cup of the oil into the blender or food processor with the blade running for kale crumble. For a saucier pesto, continue to stream in the remaining ½ cup oil (1 cup total).
• Store in a jar or airtight container in the fridge for up to 3 days.

Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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This article was written by Halle Burns on the PBN Website.

These three vegan cucumber salad recipes offer a mix of tradition and trend. They’re easy to make, full of flavor, and work as a side, a plant-based snack, or light lunch. Crisp, cooling, and always hitting the spot, cucumber salads are the kind of dish you’ll come back to again and again — especially when the weather warms up.

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Pickled sesame cucumbers

Try these pickled sesame cucumbers by Jody Eddy. The recipe is made in just 30 minutes and is a lightly pickled side dish common in China. It’s also incredibly easy to make. While you can set these cucumbers in the fridge for 30 minutes before serving, you can also let them pickle further for two days.

Find the recipe here.

Vietnamese-style cucumber salad

This Vietnamese-style cucumber salad by Nadine Horn and Jörg Mayer is based on the classic Vietnamese cucumber salad. It uses mint, cilantro, scallions, and Thai red chili for a zesty and punchy flavor. The salad is topped with toasted peanuts and sesame seeds. It also takes just 15 minutes to prepare.

Find the recipe here.

Smashed cucumber salad

BOSH!’s smashed cucumber salad uses some extras to bulk up the recipe. Add bell pepper, avocado, and spring onions with fresh coriander and chili oil. The chili oil is flavorful, adding ginger, sesame seeds, poppy seeds, maple syrup, lime, and red chili in the toasted sesame oil.

Find the recipe here.

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

You get creamy avocado, crunchy cabbage and carrots, crisp cucumber, and juicy mango for a sweet contrast. Shelled edamame adds protein, while rice or cauliflower rice makes it filling. A spicy Sriracha dressing ties it all together with just the right kick. Top with sesame seeds, green onion, and a squeeze of lime, and you’re good to go.

This bowl is perfect for lunch, a light dinner, or meal prep. It’s fresh, balanced, and comes together quickly. You can swap in whatever veggies you have, making it flexible and easy to customize. It’s also a great option for anyone craving sushi without the effort of rolling. Whether you’re new to plant-based eating or just want something simple and flavorful, this bowl delivers every time.

Read more: Creamy Vegan Roasted Butternut Squash And Spinach Dhal

Deconstructed sushi bowl

Try this super simple deconstructed sushi bowl. It's vegan, flavorful, and uses a Sriracha dressing. Choose your spice level and enjoy this plant-based sushi bowl as a weeknight treat.

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Servings2 bowls

Ingredients

• 1 cup cooked brown or white rice
• 1 cup shelled edamame
• 1 cup chopped cucumber
• 1 cup chopped nori strips optional
• 1 medium avocado sliced
• ½ cup shredded or julienned carrot
• ½ cup shredded or thinly sliced red cabbage
• ½ cup diced fresh mango
• 2 tablespoons sliced green onion green parts only
• 1 tablespoon toasted sesame seeds
• ½ cup spicy Sriracha dressing see below
• ½ medium lime halved

For the spicy sriracha dressing

• ¼ cup raw cashews soaked in water for 30 minutes
• ¼ cup water
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sriracha
• 1 tablespoon tamari
• 1 tablespoon toasted sesame oil
• Pinch of sea salt
• Pinch of freshly ground black pepper

Instructions

• Assemble each bowl with half of the rice, edamame, cucumber, nori strips, avocado, carrot, cabbage, mango, and green onion. Sprinkle with the sesame seeds.
• Drizzle with the dressing and serve with a lime wedge.

For the spicy Sriracha dressing

• Rinse and drain the cashews.
• In a blender, combine the cashews, water, lemon juice, sriracha, tamari, sesame oil, salt, and pepper.
• Blend on high for 1 to 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

Reprinted with permission from Plant Power Bowls by Sapana Chandra. Sasquatch Books. 2019.

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This article was written by Sapana Chandra on the PBN Website.

The spices — cumin, sage, coriander, and fennel — bring warmth and depth to the tart. These spices are not only flavorful but also offer health benefits, such as improving digestion and reducing inflammation. The garlic adds a rich, aromatic element, while the pea shoots garnish adds freshness and color.

This vegan tart is great for a light lunch, served on its own or with a side salad. It’s also a wonderful option for gatherings or as part of a brunch spread. The best part is that it’s easy to prepare, and with its mix of vegetables and spices, it offers a healthy, comforting meal. Plus, it’s perfect for meal prep.

Read more: Creamy Vegan Roasted Butternut Squash And Spinach Dhal

Leek cavolo nero and sweet potato tart

Give this sweet potato tart a try, it's great for a light lunch and is easy to make, plus it makes a pretty centerpiece when hosting a small gathering. Additionally at can be served as a starter for about eight people.

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Duration55 minutes mins

Cook Time25 minutes mins

Prep Time30 minutes mins

Servings6

Ingredients

• 2 large leeks
• 2 medium sweet potatoes
• 150 g cavolo nero around four stalks
• 3 cloves garlic
• 1 sheet shortcrust pastry homemade or shop bought, no judgement here!
• Pea shoots to garnish

Spices

• 1 tsp cumin
• 1 tsp sage
• ½ tsp ground coriander
• ½ tsp fennel seeds
• Large pinch salt & pepper

Instructions

• Preheat the oven to 180ºC
• Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes
• While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil
• Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute
• Add the sage, cumin, coriander, fennel, salt and pepper to the pan
• Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes
• If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom
• Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes
• Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case then bake for a further 5 minutes
• Take out of the oven and garnish with fresh pea shoots.

 I also topped the tart with harissa, however this is completely optional.

This recipe is republished with permission from British Leeks. You can find the original recipe here.

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

The salad also features red onion and jalapeño, which add a little kick, and cilantro for a fresh, herbaceous note. The lime juice ties everything together with a tangy kick. You can enjoy this versatile salad hot or cold, depending on your mood or the season. It’s also gluten-free and soy-free, making it a great option for those with some dietary restrictions.

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Quinoa-millet cherry salad

This sweet, tangy, and spicy salad is versatile, great hot or cold, and great to serve to a group.

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Servings4

Ingredients

• ½ cup millet
• ½ cup quinoa
• ¼ cup almonds
• 8 ounces fresh cherries pitted and cut in a mix of halves and quarters (I like a mix of red and yellow varieties)
• ½ small red onion finely chopped
• 1 small jalapeño seeded and minced
• Juice of 1 medium lime
• ¼ cup fresh cilantro stemmed and leaves coarsely chopped
• 3 to 4 mint leaves cut into thin ribbons, for garnish

Instructions

• Mix the millet and quinoa in a large bowl. Rinse the grains several times under running water, rubbing them together with your fingers, until the water stops foaming and runs clear.
• To cook the grains to the texture I think is ideal, where they won’t stick together, put 6 cups of water in a large saucepan. Add the grains, bring the water to a boil, and cook until the millet softens and the quinoa pops and forms little tails at the end, about 15 to 20 minutes.
• Pour the cooked grains through a strainer, being very careful that the hot water doesn’t burn you; there may be about a cup of water remaining. Or, bring 2 cups of water to a boil in a medium saucepan.
• Add the grains, lower the heat to a simmer, and cook until all the water is absorbed and the grains are tender enough to fluff with a fork, about 15 to 20 minutes. If you’ll be serving the salad cold, chill the grains in the refrigerator until you’re ready to use them.
• Heat a small dry skillet over medium-low heat. Put in the almonds and toast for a few minutes, tossing or stirring frequently, until the nuts are fragrant and lightly browned. Let the almonds cool before using.
• When the almonds are cool enough to handle, coarsely chop them and put them in a large bowl, along with the cherries, onions, jalapeño, lime juice, and cilantro. Add the grains and combine. Garnish with the mint.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

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This plant-based salad is perfect for a light lunch or dinner. The coconut vinegar and soy sauce dressing adds a nice tang, and the lime juice gives it a fresh kick. Roasted cashews sprinkle over the top for some added crunch.

The salad takes under 20 minutes to prepare, making it an ideal choice for busy days or when you need something quick. It’s also a great dish for meal prep or when you’re hosting friends. The combination of crispy rice and fresh veggies makes it a fun, tasty option that can be enjoyed at any time.

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Crispy rice salad with crunchy green vegetables

Use up leftover rice in this crispy rice salad with crunchy green vegetables and salted cashews. The recipe takes only 16 minutes to make.

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Duration16 minutes mins

Cook Time6 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 3 tablespoons coconut oil
• 150 g cold cooked rice
• 4 stalks cavolo nero lacinato kale, torn
• 2 spring onions scallions, finely chopped
• 350 g 12 oz asparagus, finely sliced on the diagonal
• 60 g roasted and salted cashews
• Salt and freshly ground black pepper

For the dressing

• Glug of olive oil
• 2 tablespoons coconut vinegar or rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon agave syrup
• Juice of 1 lime

Instructions

• Start by crisping up the rice. Melt the coconut oil in a frying pan (skillet) over a medium heat, then add the rice to the pan.
• Spread it out evenly, pressing it into the oil. Allow to cook undisturbed for 6 minutes, checking the bottom so that it doesn’t burn.
• Remove from the heat and cover with a lid. Leave to sit for 5 minutes (this will help with removing the rice).
• Whisk together the dressing ingredients in a large bowl, then add the cavolo nero.
• Massage with your hands to soften it a little and then add the spring onions and asparagus.
• Crumble the rice into the bowl and toss to coat.
• Taste and adjust the seasoning.
• Finally, add the cashews and serve.

This recipe was republished with permission from Plentiful by Denai Moore (Hardie Grant, £24), Photography © Yuki Sugiura

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