Lunch time recipes are often overlooked since it's all too-easy to grab something on the go. Whether you are looking for a leisurely weekend recipe, or something tasty to take to work, these are our favourite healthy and delicious, vegetarian and vegan recipes, perfect for lunch.
Mushroom and Leek Arancini Balls
From Megan Young at veggiesandme.com
This recipe makes 10-12 Arancini Balls
- 5 cups soft cooked brown rice
- 1 tsp coconut oil
- 1 leek
- 1/2 lemon zest
- 400g button mushrooms
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- Juice of 1 lemon
- 1/4 cup chopped parsley
- 1/4 cup sesame seeds
- Olive oil
- Cook the rice. Slice the leek lengthways and wash thoroughly. Slice thinly and chop finely. Sauté in a pan with the coconut oil over a low heat until soft (20 mins).
- Zest the lemon zest into the pan and stir for a minute. Spoon the leeks and zest mix into a bowl and set aside.
- Grate the mushrooms and sauté in the same pan until soft (10 mins).
- Combine the rice, leeks and mushrooms along with the yeast, salt and pepper, lemon juice and parsley in a large bowl then set aside to cool.
- Pre-heat oven to 160 degC.
- Oil a baking tray covered with baking papers.
- Spread the sesame seeds on a board. Roll the rice mixture into balls with your hands. Then roll each ball in the seeds before placing on the tray.
- Brush each with a very small amount of olive oil and bake for 45min - an hour until crunchy on the outside.
- Serve with a fresh, green salad of your choice.
Grilled Mushrooms, Pine Nut & Apple Burghul Salad
From Trudy at veggienumnum.com
- ¾ cup burghul
- 600g mixed mushrooms (Trudy used button & shiitake, but try any available fresh mushrooms you prefer)
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp paprika
- ½ tsp salt flakes
- 2 tbs olive oil
- 50g (2 oz) pine nuts, lightly toasted
- 1 small red apple, finely diced
- ¼ small red onion, finely diced
- 1 garlic clove, crushed
- good handful of fresh parsley, roughly chopped
- good handful fresh mint leaves, roughly chopped
- 1 large lemon, zest & juice
- 1-2 tbs olive oil, extra
- Place the burghul in a bowl and cover with water, set aside while you prepare the rest of the dish (10 mins). Once soaked transfer to a fine sieve and drain any excess liquid.
- Grind the spices with the salt flakes.
- Leave any small mushrooms whole and chop larger ones to about the same size, place in a large bowl and toss with the olive oil and ground spices to coat well. Thread the mushrooms onto bamboo skewers (be sure to pre-soak the skewers if you are using a barbeque).
- In a lightly oiled grill pan or on the barbeque, cook the mushroom over a medium/high heat, turning until golden on all sides.
- To make the burghul salad combine the drained burghul with the apple, onion, garlic, herbs and lemon zest; adding lemon juice, olive oil and salt and pepper to taste.
- Serve the grilled mushroom skewers with the burghul salad, a fantastic light and healthy recipe.
Black Bean and Corn Salad
From Claryn at hellyeahitsvegan.com
- 2 cups cooked black beans
- 2 cups of cooked corn
- 3 medium vine-ripened or heirloom tomatoes, diced
- 1 yellow courgette, diced
- 1 cucumber, peeled, seeded and diced
- 1 ripe avocado, diced
- 1 small onion, diced
- 1 large handful fresh basil, roughly chopped
- ¼ cup fresh lime juice
- 3 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tbsp dijon mustard, or a splash of balsamic vinaigrette, optional
- In a large serving bowl, toss together beans, corn, tomato, pepper, cucumber, avocado and onion.
- In a small bowl, whisk together basil, lime juice, olive oil, garlic, salt, garlic, pepper, and optional flavouring.
- Chill for at least 1 hour.
- Add extra lime juice and salt to taste.
- Serve cold.
By Nina Weston