With the rush of everyday life, it’s hard to prepare a healthy lunch, isn’t it? With that in mind, we’ve put together a list of varied healthy recipe options for lunch. Here you will find from simpler and easier recipes to elaborate versions, which demand a little more time and attention.
Cheese-Stuffed Meatballs
SERVES 4
PREP TIME: 15 minutes (not including time to make Smoked Gouda Cheese Sauce and Sun-Dried Tomato Marinara Sauce)
ACTIVE TIME: 55 minutes
1 teaspoon olive oil
½ cup chopped yellow onion
2 garlic cloves, minced
8 ounces cremini mushrooms (or button mushrooms), diced
One 15-ounce can red beans, rinsed and drained
¼ cup chopped fresh parsley
¾ cup vegan panko bread crumbs (gluten-free if necessary), plus more if needed
2 tablespoons nutritional yeast (or use more bread crumbs)
2 tablespoons liquid aminos (use coconut aminos to be soy-free)
1½ teaspoons dried basil
1½ teaspoons dried oregano
Salt and black pepper to taste
Smoked Gouda Cheese Sauce, Melty Variation (see Tip)
12 ounces spaghetti or other pasta (gluten-free if necessary), optional
4 cups Sun-Dried Tomato Marinara Sauce (or store-bought vegan marinara sauce)
1. Heat the olive oil in a large shallow saucepan over medium heat. Add the onion, garlic, and mushrooms and sauté until the mushrooms are browned and tender and the onions are translucent. Remove from the heat. Transfer to a food processor along with the beans and parsley and pulse until combined and the mixture is mostly uniform, but still a bit chunky.
2. Transfer to a large bowl along with the bread crumbs, nutritional yeast, liquid aminos, basil, oregano, salt, and pepper. Stir with a spoon or use your hands to make sure the mixture is thoroughly combined. It should stick together when squeezed. If it’s still too wet, add more bread crumbs.
3. Preheat the oven to 375°F . Line a baking sheet with parchment paper or a silicone baking mat.
4. Scoop up 1 tablespoon of the mixture and roll it into a ball. Use your finger to press a little hole in the middle and shape the mixture into a tiny “bowl.” Scoop ½ to ¾ teaspoon of the cheese sauce into the “bowl.” Take another tablespoon of the meatball mixture, shape it into a ball, then slightly flatten it into a “dome.” Place the dome on top of the meatball bowl, then use your fingers to seal the edges and shape it again into a ball. Place on the baking sheet and repeat with the remaining mixture.
Bake for 30 to 35 minutes, flipping once halfway through.
6. While the meatballs are in the oven, cook the pasta (if using): Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain and set aside.
7. Heat the marinara sauce while the meatballs are baking.
8. Serve the meatballs on their own, covered in sauce, or on top of the pasta. Leftover meatballs and sauce will keep in an airtight container in the fridge for 3 to 4 days.
Ultimate Twice-Baked Potatoes
SERVES 4
PREP TIME: 10 minutes (not including time to make Smoked Gouda Cheese Sauce and Quick Bacon Crumbles)
ACTIVE TIME: 20 minutes
INACTIVE TIME: 70 minutes
4 large russet potatoes, scrubbed and dried
Olive oil spray
8 ounces cremini mushrooms (or button mushrooms), sliced
2 tablespoons vegan butter (soy-free if necessary)
½ cup unsweetened nondairy milk (soy-free if necessary)
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and black pepper to taste
¾ cup chopped green onions (green and white parts)
Smoked Gouda Cheese Sauce (see page
Quick Bacon Crumbles
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the potatoes on the baking sheet and stab a fork into them about four times each to create holes for steam to escape. Spray them with olive oil. Bake for 1 hour, then remove from the oven and let cool. Reduce the heat to 350°F .
2. While the potatoes are baking, heat a large frying pan over medium heat. Brown the mushroom slices, stirring occasionally, for 10 to 12 minutes. When they’re done, they should be tender and golden brown. Remove from the heat and set aside.
3. When they’re cool enough to handle, slice the potatoes in half lengthwise. Use a spoon to scoop out the insides of each half into a large bowl, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until mostly smooth with small chunks. Add the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper and stir until combined. Fold the mushrooms and ½ cup of the green onions into the mixture.
4. Scoop the mixture back into the hollowed-out skins. Return them to the oven and bake for another 20 minutes. Remove from the oven. Drizzle cashew cheese over each potato, then sprinkle the bacon crumbles and the remaining green onions on top. Serve immediately. Keep any leftovers in an airtight container in the fridge for 1 to 2 days.
