Protein-packed Vegan Lunches

Delicious everyday vegan dishes that are protein-rich and planet-friendly too.

Beetroot and Bean Burgers

Make a ‘flax egg’ by mixing the flaxseed and water together and leaving aside to form a gel.
Pour a splash of olive oil into a large frying pan and bring to a medium heat.
Add the onion and sauté until soft.
Add the mushrooms and cook for about two minutes.
Mix the garlic in and stir for another half a minute, until fragrant but not browning.
Remove the onions, garlic and mushrooms from the heat and tip them into a large mixing bowl.
Add the black beans and mash to desired consistency.
Add the cooked quinoa, cooked beetroot and all the herbs and spices. Season well.
Mix all ingredients together until they’re thoroughly combined. If it feels too loose, add the ‘flax egg’ to bind it together better. If you prefer a chunky burger, mix by hand, and if you prefer a smoother taste, use a food processor.
Using your hands, form 1-inch-thick circular patties from the mixture and pop into the fridge to set for half an hour.
Pre-heat the oven to 180°C / gas mark 4.
Pour the remaining olive oil into an oven-proof pan and bring to a medium heat.
Cook the patties for about three minutes on each side until crispy and then pop the pan in the oven for a further five minutes to ensure they’re piping hot throughout.
Serve with accompaniments of your choice, such as burger buns, vegan cheese and fresh salad.

To make the dressing, blend the garlic, spinach, herbs, tahini and lemon juice in a high speed blender or a food processor till smooth.
With the motor running, add a little water at a time until desired consistency has been achieved.
Season with salt and pepper to taste.
Arrange the quinoa, mixed leaves, cherry tomatoes, cucumber, radish and nuts in a bowl and mix together well.
Drizzle with dressing and serve immediately.

Pour olive oil into a large frying pan and bring to a medium heat.
Add the onion, carrot, celery and sauté until soft.
Mix in the garlic, cook for a further 30 seconds and then add the tinned tomato and stir to combine.
Remove pan from heat and empty contents into a large heavy-bottomed pot.
Add the stock, water, lentils, rice and dried herbs and spices and put on a low heat.
Simmer gently for about 45 minutes, stirring regularly.
Check if lentils and rice are cooked to taste – cook for 15 minutes more if too firm.
Remove the bay leaf and add the kale for the final five minutes of cooking.
Season to taste and garnish with fresh parsley.

Cook the noodles according to package instructions, drain and set aside.
Warm the peanut butter in a small pot over a gentle heat until softened and easily stirred.
Add the vegetable stock, soy sauce, honey, ginger and garlic. Season to taste, whisk to combine well and bring to a simmer for five minutes.
Pour the peanut oil in a wok or heavy-bottomed pan and bring to a medium heat.
Add the snow peas, asparagus and chilli (optional) and stir-fry for about 45 seconds, tossing regularly to ensure even cooking.
Tip the peanut butter and stock mixture into the pan, add the noodles and stir to combine.
When everything is heated through, divide into bowls.
Sprinkle spring onions on top, with fresh coriander, chopped peanuts or sesame seeds for added flavour