A WEEK OF VEGAN LUNCHES -Easy & Delicious Recipe Ideas

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A WEEK OF VEGAN LUNCHES

INGREDIENTS:
Monday:
Sweet Potato & Chickpea Salad
- 1 x medium sized sweet potato, roasted in olive oil, nutritional yeast, garlic powder and pink himalayan salt
- 1 x can of washed chickpeas, fried in olive oil, nutritional yeast, garlic powder and pink himalayan salt
- spinach, lettuce, pumpkin seeds, broccolini and sesame seeds as desired
Dressing:
- 2 tbsp Natural COYO - juice of 1 lime
- splash of almond mylk
- sprinkle of coriander
- sprinkle of garlic powder
- pinch of himalayan pink salt
- 1 x tbsp nutritional yeast

Tuesday:
BBQ Tempeh Burgers
- 1 x block of Organic Village Adzuki Bean & Buckwheat Tempeh, chopped and fried in olive oil, pink himalayan salt, paprika and garlic powder
- Served on rye oat sourdough by Ancient Grains with avocado, greens and BBQ sauce

Wednesday:
Nutella and Honeycomb Pancakes, BBQ Bacon Burger & Maple Cacao Frappe

Thursday:
Black Bean Tacos
- 1/2 can black beans, washed and fried with olive oil, paprika, garlic powder and pink salt.
- Served on 2 x white corn tortillas with avocado, greens, lime and sesame seeds.

Friday:
Fancy Pasta
- 1/2 avocado
- 1 heaped tbsp Natural COYO
- 1/4 cup pumpkin seeds
- 1/4 cup nutiritonal yeast
- 1 x clove of garlic - 1 x handful of fresh basil
- 1/2 cup spring water
- Blended and served with GF pasta

Saturday:
Hot Dawgs
- 2 x Syndian Sundried Tomato Sausages
- Served on oat sourdough with tomato sauce and mustard

Sunday:
Salad Sandwich
- 1 x tbsp vegan mayo
- large handful of spinach
- handful of shredded carrot
- 1/2 fresh tomato, sliced
- 1/3 fresch cucumber, sliced
- 1/2 avocado, sliced

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