🥙 7 Delicious Veggie Lunch Recipes

Cookware

• Non-stick frying pan
• Knife
• Cutting board
• Spatula

Ingredients

• 225 g halloumi cheese
• 2 large flour tortillas
• 4 tbsp hummus
• 1 cup lettuce, chopped
• 1 medium tomato, sliced
• ½ cucumber, thinly sliced
• ½ avocado, sliced
• Black pepper

Optional Additions

• Roasted red peppers
• Red onion
• Baby spinach
• Fresh basil
• Sweet chili sauce
• Chili flakes

Instructions

1. Heat a non-stick frying pan over medium heat. 
2. Slice the halloumi into thick slices and cook for 2–3 minutes on each side until beautifully golden and crispy.
3. While the halloumi cooks, spread the hummus evenly over each tortilla. 
4. Layer the lettuce, tomato, cucumber, avocado, and crispy halloumi on top. Finish with a little black pepper.
5. Fold in the sides of the tortilla, roll the wraps tightly, then slice them in half and serve immediately while the halloumi is still warm and crispy.

Chloe's Tip 💚

I always cook a couple of extra slices of halloumi because somehow they never all make it into the wrap. They're just too good straight from the pan!

Easy Substitutions

• Halloumi: Replace with grilled paneer or extra-firm tofu for a vegetarian-friendly alternative.
• Hummus: Swap for tzatziki, whipped feta, or mashed avocado.
• Flour tortillas: Use whole wheat tortillas, spinach wraps, or flatbreads.
• Lettuce: Substitute with baby spinach, rocket, or mixed salad leaves.
• Avocado: Replace with sliced mozzarella or extra cucumber for a lighter wrap.

Meal Prep

Chop all the vegetables up to 3 days in advance and store them in airtight containers in the refrigerator. Cook the halloumi fresh and assemble the wraps just before serving for the best texture.

Nutrition (Approximate)

• Calories: 520 kcal
• Protein: 24 g
• Carbohydrates: 33 g
• Fat: 34 g
• Fiber: 8 g

Cookware

• Large baking tray
• Blender
• Large saucepan
• Knife
• Cutting board

Ingredients

• 2 carrots, peeled and chopped
• 2 red bell peppers, chopped
• 1 zucchini, chopped
• 1 onion, quartered
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 750 ml vegetable stock
• 100 ml cooking cream
• Salt
• Black pepper

Optional Additions

• Greek yogurt
• Pumpkin seeds
• Fresh parsley
• Croutons
• Fresh basil
• Chili flakes

Instructions

1. Preheat the oven to 200°C (400°F). Add the carrots, bell peppers, zucchini, onion, and garlic to a large baking tray. 
2. Drizzle with olive oil, season with smoked paprika, salt, and black pepper, then toss everything together until evenly coated.
3. Roast the vegetables for 30–35 minutes, stirring halfway through, until they're tender and lightly caramelized around the edges.
4. Transfer the roasted vegetables to a blender. 
5. Pour in the vegetable stock and blend until completely smooth.
6. Pour the soup into a large saucepan, stir in the cooking cream, and heat gently for 3–5 minutes. 
7. Taste, adjust the seasoning if needed, and serve warm with your favorite toppings.

Chloe's Tip 💚

If your soup feels a little too thick, don't panic! Just add a splash of extra vegetable stock until it's exactly how you like it. I usually keep mine somewhere between thick enough to feel cozy and thin enough to dunk a piece of crusty bread into.

Easy Substitutions

• Cooking cream: Use Greek yogurt or crème fraîche for a lighter, tangy finish.
• Red bell peppers: Swap for orange or yellow peppers for a slightly sweeter flavor.
• Zucchini: Replace with an extra carrot or a small sweet potato.

• Smoked paprika: Use regular paprika if that's what you have in the cupboard.

Meal Prep

Store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock if it thickens after chilling.

Nutrition (Approximate)

• Calories: 180 kcal
• Protein: 4 g
• Carbohydrates: 18 g
• Fat: 11 g
• Fiber: 5 g

Cookware

• Large non-stick frying pan
• Mixing bowl
• Knife
• Cutting board
• Spatula

Ingredients

• 4 medium flour tortillas
• 150 g baby spinach, roughly chopped
• 100 g feta cheese, crumbled
• 80 g mozzarella, grated
• 2 spring onions, thinly sliced
• 1 garlic clove, minced
• 1 tsp olive oil
• ½ tsp dried oregano
• ¼ tsp chilli flakes (optional)
• Black pepper

To Serve (Optional)

• Greek yogurt
• Salsa
• Fresh parsley
• Lemon wedges

Instructions

1. Heat the olive oil in a large non-stick frying pan over medium heat. 
2. Add the spring onions and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Add the spinach and cook for 1–2 minutes, stirring occasionally, until just wilted. Remove the pan from the heat and allow the mixture to cool slightly.
4. Transfer the spinach mixture to a bowl and stir in the feta, mozzarella, oregano, chilli flakes (if using), and a little black pepper.
5. Lay two tortillas on a clean work surface. Divide the filling evenly between them, spreading it almost to the edges while leaving a small border. Top with the remaining tortillas.
6. Return the frying pan to medium heat. 
7. Cook each quesadilla for 3–4 minutes per side, pressing down gently with a spatula, until golden brown and crispy on the outside and the cheese has completely melted.
8. Transfer to a cutting board, leave to rest for 1 minute, then cut each quesadilla into wedges and serve immediately.

Chloe's Tip 💚

Don't overfill the tortillas. A thinner, even layer of filling helps the cheese melt properly and keeps everything neatly inside when you flip them.

Easy Substitutions

• Baby spinach: Replace with kale, finely chopped.
• Feta cheese: Use reduced-fat feta.
• Mozzarella: Replace with mature cheddar.
• Spring onions: Use finely diced red onion.
• Flour tortillas: Use whole wheat tortillas.

Meal Prep

Prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and cook the quesadillas just before serving for the crispiest texture.

Nutrition (Approximate)

• Calories: 565 kcal
• Protein: 27 g
• Carbohydrates: 46 g
• Fat: 29 g
• Fiber: 5 g

Cookware

• Large saucepan
• Colander
• Large frying pan
• Wooden spoon

Ingredients

• 200 g high-protein pasta
• 4 tbsp basil pesto
• 200 g cherry tomatoes, halved
• 125 g mini mozzarella balls
• 2 tbsp grated Parmesan
• 1 tbsp olive oil
• Fresh basil leaves
• Black pepper

Optional Additions

• Baby spinach
• Toasted pine nuts
• Chili flakes
• Rocket
• Lemon zest

Instructions

1. Cook the high-protein pasta according to the package instructions until al dente. Before draining, reserve a small splash of the pasta water.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. 
3. Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften and burst.
4. Reduce the heat to low and stir the pesto into the tomatoes. 
5. Add a splash of the reserved pasta water and mix until the sauce becomes smooth and silky.
6. Add the cooked pasta and toss until every piece is coated in the pesto. 
7. Stir in the mini mozzarella balls and grated Parmesan, allowing the mozzarella to soften slightly from the heat without completely melting.
8. Finish with fresh basil and a generous crack of black pepper. Serve immediately.

Chloe's Tip 💚

Pasta water is my secret ingredient! It helps the pesto cling to every bite, making the sauce silky and glossy without adding extra oil or cream. Never let it go down the drain before saving a little.

Easy Substitutions

Mini mozzarella balls: Replace with diced fresh mozzarella.

Cherry tomatoes: Use grape tomatoes or vine tomatoes.

Parmesan: Swap for Grana Padano or another vegetarian hard cheese.

Basil pesto: Try spinach pesto or rocket pesto for a different flavor.

Fresh basil: Replace with fresh rocket for a peppery finish.

Meal Prep

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy it cold as a pasta salad or reheat gently with a splash of water to bring the pesto sauce back to life.

Nutrition (Approximate)

Calories: 535 kcal

Protein: 33 g

Carbohydrates: 45 g

Fat: 24 g

Fiber: 9 g

Cookware

• Large baking tray
• Fork
• Small mixing bowl
• Spoon
• Knife
• Cutting board

Ingredients

• 2 large russet potatoes (300–350 g each)
• 150 g cottage cheese
• 40 g mature cheddar, grated
• 2 tbsp Greek yogurt
• 2 spring onions, thinly sliced
• 1 tsp Dijon mustard
• 1 tsp olive oil
• ½ tsp smoked paprika
• Salt
• Black pepper
• Fresh chives, chopped

Optional Additions

• Steamed broccoli
• Sweetcorn
• Baby spinach
• Pickled jalapeños
• Crispy fried onions

Instructions

1. Preheat the oven to 200°C (400°F). 
2. Scrub the potatoes clean, pat them dry, prick them a few times with a fork, then rub them with the olive oil and a little salt. 
3. Place them directly on a baking tray and bake for about 1 hour, or until the skins are crisp and a knife slides easily into the centre.
4. While the potatoes are baking, combine the cottage cheese, Greek yogurt, Dijon mustard, smoked paprika, half of the grated cheddar, and a little black pepper in a small bowl. If you prefer an extra creamy filling, blend the cottage cheese before mixing everything together. Fold in most of the sliced spring onions.
5. Slice each baked potato open lengthwise and gently fluff the inside with a fork. 
6. Spoon the cottage cheese mixture into each potato, allowing it to warm through from the heat of the potato.
7. Sprinkle over the remaining cheddar and return the potatoes to the oven for 3–5 minutes, just until the cheese has melted.
8. Finish with the remaining spring onions, fresh chives, and an extra pinch of black pepper before serving.

Chloe's Tip 💚

Don't wrap your potatoes in foil. Baking them uncovered gives you that delicious crispy skin while keeping the inside light and fluffy.

Easy Substitutions

• Cottage cheese: Replace with ricotta cheese.
• Greek yogurt: Use Skyr or plain natural yogurt.
• Mature cheddar: Swap for Red Leicester or reduced-fat cheddar.
• Spring onions: Replace with finely chopped chives.
• Fresh chives: Use fresh parsley for a different finish.

Meal Prep

Bake the potatoes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. Keep the filling separate and assemble just before reheating for the best texture.

Nutrition (Approximate)

• Calories: 495 kcal
• Protein: 30 g
• Carbohydrates: 54 g
• Fat: 18 g
• Fiber: 7 g

Cookware

• Large baking tray
• Large mixing bowl
• 9×13-inch baking dish
• Small mixing bowl
• Knife
• Cutting board

Ingredients

• 9 oven-ready lasagna sheets
• 2 medium zucchini, diced
• 250 g mushrooms, sliced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 700 g tomato passata
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 300 g ricotta cheese
• 1 large egg
• 50 g grated Parmesan
• 200 g shredded mozzarella
• Salt
• Black pepper
• Fresh basil

• Fresh spinach
• Chili flakes
• Roasted eggplant
• Fresh oregano
• A pinch of nutmeg

Instructions

1. Preheat the oven to 200°C (400°F). Spread the zucchini, mushrooms, bell pepper, and onion over a large baking tray. Drizzle with the olive oil, season with salt and black pepper, and roast for 20 minutes, stirring halfway through, until the vegetables are lightly caramelized and most of their moisture has evaporated.
2. Meanwhile, stir together the passata, tomato paste, Italian seasoning, and minced garlic in a bowl.
3. In a separate bowl, combine the ricotta, egg, half of the Parmesan, a little black pepper, and a pinch of salt until smooth.
4. Reduce the oven temperature to 180°C (350°F).
5. Spread a thin layer of tomato sauce over the bottom of the baking dish. 
6. Arrange three lasagna sheets on top. Spoon over one-third of the remaining tomato sauce, half of the roasted vegetables, half of the ricotta mixture, and a sprinkle of mozzarella. 
7. Add another layer of lasagna sheets and repeat with the remaining vegetables, ricotta mixture, tomato sauce, and mozzarella. 
8. Finish with the final layer of lasagna sheets, the remaining tomato sauce, the rest of the mozzarella, and the remaining Parmesan.
9. Cover the dish tightly with foil and bake for 35 minutes. 
10. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbling.
11. Let the lasagna rest for at least 10 minutes before slicing. 
12. Finish with fresh basil and serve warm.

• Ricotta cheese: Replace with full-fat cottage cheese.
• Zucchini: Swap for diced eggplant.
• Red bell pepper: Use yellow or orange bell pepper.
• Mozzarella: Replace with a grated pizza cheese blend.
• Fresh basil: Use fresh parsley for a different finish.

Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 3 days. The lasagna also freezes well for up to 3 months. Reheat in the oven until hot throughout, or microwave individual portions for an easy lunch.

Nutrition (Approximate)

• Calories: 535 kcal
• Protein: 33 g
• Carbohydrates: 46 g
• Fat: 25 g
• Fiber: 7 g

• Medium bowl
• Small bowl
• Knife
• Cutting board
• Fork
• Kettle or saucepan

• 150 g dry couscous
• 180 ml vegetable stock
• 100 g feta cheese, crumbled
• 150 g cucumber, diced
• 150 g cherry tomatoes, halved
• ½ red bell pepper, diced
• ¼ small red onion, finely diced
• 40 g Kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped