Best Easy Vegan Lunches & Dinners

March marks one year of being a vegan! I've always had a problem with digesting dairy, and finally decided to go dairy-free in December 2015 after two bouts with strep throat and no results. In March 2016, after eating a delicious salad with chicken, I decided it would be the last time I eat meat for a while. I literally went cold-turkey (pardon the pun), and haven't looked back since.

All of these recipes can be easily prepped at the beginning of the week for a few nights of dinner. Since I largely work from home, I don't need to prepare an entire week of lunch or dinner at a time, but making two or three days of lunch and dinner makes your life much easier!

Chana Masala

Chickpeas are high in protein and fiber, and make an excellent substitute for in Indian dishes for vegetarians and vegans. (source)

-1 can chickpeas

-1 can low fat coconut milk

-1/2 yellow onion

-2 cloves garlic

-yellow curry powder or paste

-brown rice

Finely chop your onion and garlic and sauté in EVOO. Add the milk and continue stirring until it coats the back of a wooden spoon. Add chickpeas and curry powder or paste to taste. Serve with rice.

Goddess Bowl

I love this combo of sweet and savory veggies that join together to make a satisfying lunch.

-baby spinach

-sweet potatoes

-brussel sprouts

-cous cous or grain blend



Roast your sweet potatoes, sauté your brussel sprouts, and cook your grain blend. Throw in a handful of baby spinach, a sprinkle of nuts, and top with dressing.

Pesto Zoodles

Zucchini's are a great source of fiber, and when spiralized, make a great substitution for pasta. (source)

-2 zucchini's

-dairy free pesto

-assortment of veggies

Spiralize your noodles and heat with a little EVOO. Sauté your choice of veggies, such as green peppers, tomatoes, and mushrooms, in dairy-free pesto and mix together. 

White Bean and Kale Soup

Especially because it's still cold on the east coast in March, I love soup! Soup is a great way to use up any veggies that are going to go bad soon in your fridge. Kale is an essential, and is almost always in my soup because it's super nutrient-dense and cooks down immensely so you can add a ton. (source)

-veggie stock

-orzo pasta

-white beans






Sauté garlic, onions, celery, and carrots in a large bowl until tender and add your kale. Pour in veggie stock and allow to simmer before adding in your pasta and beans. Season as needed.