Ingredients:

Chicken Strip Meat Substitute
Rice
Favorite Veggies – chopped
Salt, pepper
Lime



Directions:

1. Boil rice according to package instructions OR, using equal ratio of water to rice, boil water then add rice. Reduce heat then cook until water is absorbed and cooked off.

2. Cook chicken meat substitute according to package. Add your chopped veggies about halfway through the cooking process, or cook in a separate pan with a little oil if you aren’t comfortable with how to cook recognize the meat substitute is halfway cooked.

3. Don’t overcook the veggies, they are great still crispy.

4. Add this mixture to the rice and serve.

When on the go, grab one of your favorite tortilla or sandwich wraps; spread vegan cream cheese substitute; lay on some vegan lunch slices (Tofurkey or Field Roast deli slices are great); add a few leaves of spinach or your favorite green; roll up and voila. Feel free to add some condiments, just check the label for no-no ingredients.

vegan, serves 2-3

Ingredients:
Salad:
1/2 cup light Asian dressing (recipe below)
6 cups savoy cabbage (or romaine lettuce), roughly chopped
1/3 cup cilantro, chopped
2 scallions, chopped
1/2 cup shredded carrots
1 cup salt and pepper shiitakes (recipe below)
1/2 cup mandarin oranges, drained (canned or fresh works)
Gardein Crispy Chick'n bits (recipe below)

garnish:
fine black pepper
5-10 tamari rice crackers
optional garnish: crushed peanuts

Salt/Pepper Shiitakes:
2 Tbsp safflower oil
1/4 tsp sea salt (or to taste)
1/2 tsp fine black pepper
1 1/2 cups shiitakes, thinly sliced
1 tsp tamari

Light Asian Dressing:
1/4 cup seasoned rice vinegar
1/4 cup olive oil
1 tsp sesame oil (opt'l)
2 tsp tamari (or soy sauce)
extra sweet: add in a splash of maple or agave
spicy: cayenne to taste
for a drier, less sweet dressing: sub rice vinegar with apple cider vinegar

Chick'n:
1 bag Gardein Mandarin Orange Crispy Chick'n
1/4 cup safflower oil

Directions: 

1. Prep your salad veggies and add to large mixing bowl.

2. Add the dressing ingredients to a cup and whisk briskly. Pour over top greens and toss well. Layer salad greens on serving plates or bowls.

3. Mushrooms: heat the safflower oil in a saute pan. Wait until oil is hot. Add in the mushrooms. Saute until tender and slightly crisp on edges. During last minute of cooking, add in the salt/pepper and tamari. Remove shrooms from pan. Set aside.

4. In same pan, add 2-3 Tbsp safflower oil. Wait until very hot. Cook the Gardein product as instructed on package - adding sauce last once chick'n is mostly cooked. Turn off heat, set aside.

5. Add mandarins and rice crackers to salad. Top with the shiitakes and Gardein crispy chick'n bits. Fine pepper to
taste. Crush peanuts are optional.

Serve while lettuce is still chilled and the shrooms and chick'n is still warm

lunchboxbunch.com

vegan, makes 4 hefty servings
Ingredients:
about 6 cups of cooked pasta (shells, elbows..)

Spicy Cheesy Sauce:
1 can cannellini beans, drained
5-7 Tbsp vegan butter, Earth Balance (melted)
1 1/2 cups sweet potato, baked/peeled
1/2 cup chunky roasted spicy salsa (bottled) OR 1/4 cup hot sauce
1/2 cup plain soy creamer
3 Tbsp apple cider vinegar
2 Tbsp Dijon Mustard
1/8 tsp garlic salt
1/2 cup+ nutritional yeast
black pepper to taste

topping:
2 Spicy Chipotle Field Roast Vegan Sausages, diced
1 small white onion, diced
1/2 cup mushrooms, chopped (optional)
1 Tbsp safflower oil
fine pepper

garnish: fresh cilantro

Directions:

1. Start off by boiling your pasta water and cooking your pasta.

2. While the pasta is boiling you can be baking your sweet potato in the microwave (or bake ahead of time in oven) and start you stove top sauté.

3. To saute pan, add oil and heat on med-high. Add the diced onion and sausage - and optional mushrooms. Saute until the sausage browns and edges become crispy. Turn off heat and let sauté rest in pan.

4. Blend up your sauce. Add all the sauce ingredients to a blender or food processor and blend until smooth.

5. Add your sauce to the steaming hot pasta. Fold well. The hot pasta will warm the sauce.

6. Add the sausage and onion mix to the top of the pasta and garnish with fresh cilantro. Serve immediately or keep in warm oven until ready to serve.

note: For extra cheesy pasta, toss the warm pasta in an extra scoop of nutritional yeast before adding sauce.

note: Add more hot sauce over top the serving platter for extra spicy pasta. You could even serve with an extra spoonful of salsa over top each plate of pasta.

lunchboxbuch.com

Ingredients:
patty:
1 vegan sausage patty (GimmeLean vegan sausage)
top with during cooking:
dash chipotle powder
dash fine black pepper
dash seasoned salt
rub of veggie oil

Kale saute:
2 cups kale, torn
1/2 tsp truffle infused oil (optional)
1 tsp extra virgin olive oil
dash fine pepper
2 Tbsp raw
pepitas (pumpkin seeds)
a few dashes seasoned salt
1/2 shallot, thinly sliced

Jalapeno Mayo:
1 1/2 Tbsp Vegenaise (vegan mayo)
1/2 tsp dried jalapeno
dash chipotle powder
dash seasoned salt
1 Tbsp sweet
green juice for color/thinning (or use citrus juice)

sliced avocado
lemon juice rubbed (2-4 slices)
1 English Muffin, toasted

note: you can reduce the oil used in the cooking process to lighten the total calories if desired. You can easily cook the components without using any oil and just a few splashes of water.

Directions:

1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside.

2. Keep heat on high and lay your vegan sausage patty in the pan. You can use the kind that comes in  tube and you can press out into whatever thickness, size you'd like. Cooks super fast. Well seasoned, but you can add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but you can add a splash of oil to saute. Cook 1-2 minutes on each side - until edges brown. Remove hot patty and set aside.

3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale
to shallot bowl. Toss the shallot with the kale and pepitas.

4. Mix together the vegan jalapeno mayo.

5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!

lunchboxbunch.com

Ingredients:
makes 4 generous servings
28 oz. can of fire-roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste)
1 bunch of kale 
1 1/4 cups rice, cooked 
3/4 cup frozen pea + sliced carrot blend, organic
2 bay leaves (remove before serving)
1 heaping tbsp chili powder
pepper/salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne (to taste - adds warmth)
1 Tofurky Beer Brat vegan sausage, sliced (optional)
garnish: fresh parsley (you can also add a handful of chopped parsley to stew)

Directions:

1. Rice: If you do not have cooked rice on hand, you will need to cook ahead of time and set aside. (You could also add rice directly to boiling broth + more broth or water and cook for a longer period of time.)

2. Add your tomatoes to a blender or food processor. Blend on low until smooth. Add in 1 cup of veggie broth to ease the blending a bit.

3. Pour the tomato mixture plus remaining veggie broth in a large soup pot. Bring to a boil.

4. Add in the spices, bay leaves, frozen veggies and reduce heat to simmer. When the frozen veggies have broken up and appear cooked through add in all remaining ingredients like the finely sliced kale and rice. Season to taste adding more spice and salt if desired.

5. Simmer on low until ready to serve - at least ten minutes or until Tofurky becomes tender.

6. Serve with fresh parsley on top. Remove bay leaves before serving. 

Recipe from: Lunchboxbunch.com

Ingredients:  
2 cups Vegan Cream of Mushroom Soup (Imagine makes a good one),
1 package frozen broccoli (2-3 cups), chopped and steamed for 10 minutes (can also use fresh broccoli)
1 pound Chicken-Flavored Seitan (or original flavored seitan), sliced
1/2 cup Vegenaise
1/2 teaspoon lemon juice
1/2 cup non-dairy milk
1 cup non-dairy cheese, cheddar (Daiya), grated
French's French Fried Onion Rings

Directions:

1. Prepare Soup. Set aside.

2. Preheat oven to 350 degrees. Place steamed broccoli in the bottom of a shallow 9x13 casserole dish. Next, add seitan.

3. Combine mayo, lemon juice, milk and grated cheese in a small bowl.

4. Pour mayo/cheese mixture over the seitan. Cover with 2 cups of soup. Top with onion rings. Bake uncovered for approximately 45 minutes, or until hot and bubbly.

Serves: 8

Ingredients:
1 1-lb. tube polenta
6 ounces vegetarian breakfast "sausage"
1 (15 oz.) can artichoke hearts, well drained
1 cup marinara sauce
1 Tablespoon minced garlic
1 teaspoon oregano
4 ounces non-dairy mozzarella cheese, grated

Directions:

1. Slice polenta into 8 (1/2"-thick) slices, and set aside. Slice soy breakfast "sausage" into 8 (1/2"-thick) slices, and set aside.

2. Heat a large lightly-oiled nonstick skillet over medium-low heat. Place the polenta slices into the skillet, and brown on one side for about 5 minutes. Flip the slices over, and brown on the second side. Remove from the skillet, and put on serving plates.

3. If needed, lightly oil the skillet again, and place the sausage slices into the skillet. Brown on one side for about 2 minutes. Using a spatula, turn the slices over and brown on the second side. Remove from the skillet, and stack sausage slices on top of polenta slices.

4. Put artichoke hearts, marinara sauce, garlic and oregano into the skillet, and cook until heated through, about 5 minutes. Stir in the cheese, and when it begins to melt, spoon over polenta cakes. Serve hot.