Very quick veggie (but cheese/wheat free) lunches I can take to work?

[dameofdilemma]

I was spoilt for choice with an amazing vegan cafe near work that did fantastic salads and soups...and then we moved office.

Now there is only Pret and M&S and because of the longer commute, I have less time (both at home and work).

What can I make for lunch that is transportable to work but is very, very quick (both in terms of planning and making)?
I'm not one for batch cooking and would prefer to spend (ever diminishing) time outside work/commuting with dd, dp, friends or hobbies rather than preparing more meals....

(I'm veggie but also have been diagnosed with allergies to both wheat and cheese. Neither are life threatening but I do need to avoid them whenever possible. So sandwiches, cheese or couscous or pasta laden salads etc don't work...)

If I have a load of batch cooking to do, I try to find an entertaining podcast to listen to, makes it more fun and the time whizzes by! Don't think you can really bypass the cooking if you want to eat healthily but you can at least make it more fun.

Can anyone recommend a good food processor that chops veggies?

I find it's much more efficient to batch cook. Even if I bought my lunch, it would take at least 15 mins of being away from my desk. So if it takes me 30 mins to batch cook a week's worth of lunches it's worthwhile.

@Destinysdaughter Mine's a 20 year old Kenwood that also has mixing paddles and a liquidizer jug on top so I can do cakes and what have you. It's done really well. I used to chop my veges for pasta etc until I broke my wrist and decided there was a better way.

@dameofdilemma - no-one batch cooks because it's a fun activity, TBH. It's a time effective way of preparing a few days worth of (usually healthy) food in one session. Stick a podcast on or something. Think of the time & money you are saving & what you could do with them, also the health benefits. It's better than resorting to expensive convenience food.

There’s an American website called Once upon a chef that has a French lentil salad which is yummy. It has goats cheese on top but you don’t need that and uses chicken stick but I just replace with vege stock.
My other favourite salads are the nigella peanut and sesame noodle one and a mix of sweet potato, spinach , olives and pine nuts topped with balsamic glaze

Or chia puddings topped with fruit

Another thing I like is hummus with vege sticks.

When I've not got time to make a salad or soup a 'breakfast' lunch of gluten free muesli, seeds, banana, blue berries and oat milk or yogurt is lovely

I have a cook book called 'Vegan on the go'.

Pesto and 'ricotta' ba;;s uses soy milk to make a cheese substitute,

Potato cakes.
Guacamole and humus with veg to dip, aubergine rollmops - cooked aubergine stuffed with mustard, onion and gherkin, then put in a jar and cover with a marinade vinegar, salt, sugar - you could keep the jar in the work fridge.

If you are making soup at the weekend just make a bit more and take that to work.

Veg curry - depending on your office because it might small, the easiest is to buy some frozen mixed veg and combine with a jar of ready made sauce.

Stuffed peppers? Stuffed cabbage?

How much space do you have at work to store things? If you have a fridge shelf you could make / buy a few mezzi type foods and just select a few for lunch, things like olives, hummus, a bag of salad.

You can make a sort of home made pot noodle, you take all the ingredients in a glass jar and add boiling water when you want to eat. So rice noodles, sliced veg, a bit of seasoning (salt pepper, ginger, chilli flakes).

I have a similar issue. I'm WFPB as in a vegan diet but not ready to call myself vegan yet. Even now when there are loads of new vegan foods being released it's quite hard to pick up a quick AND healthy lunch.

I have access to a microwave at lunchtime and cook an extra portion of my evening meal each night and use that for my lunch the next day.

Maybe try adjusting things so that it's not a choice between food prep and time with the family-get dd and dp involved.

Otherwise raid the deli counter then get celery and precut carrot sticks when you shop.
Tinned ratatouille-not as nice as homemade but quick and ok cold.

Also if the microwave access is an issue invest in a decent flask. 5 minutes to get your soups piping hot in the morning and a good flask should keep it hot until lunchtime.

Mexican bowl. Mexican rice (I do my own but you can buy a packet), refried beans (tin/pouch is fine), avocado if you like it. Salsa and jalapeños. Add veg if you can be bothered (I chuck it in the rice). Squeeze lime over it.

Ratatouille. Chucks of red onion, aubergine, courgette and peppers. Mixed herbs, garlic and chilli (just use the lazy stuff). Tin of tomatoes and stir. Chuck the lot in the oven while cooking an evening meal. Serve with your preferred grain.

Dahl. I’ve got a twenty minute version somewhere.

Buffalo cauliflower. Roast chunks of cauliflower coated in buffalo sauce. I’d have it with celery and blue cheese dressing but I’m sure you could make it the centre of a salad with some mixed leaves.

Roasted root veg on a bed of rocket. Dress with your preferred dressing.

All fine cold but it’s worth investing in a food flask.

Roasted veg, black beans and cooked rice with a dressing of your choice.

Cooked pasta mixed with vegan pesto?

Easiest salad ever, makes 4-6 serves and keeps well in the fridge. One bag of baby spinach, one tin of brown lentils (drained and washed), one tin of baby beetroot (drained and chopped if you can be arsed), a handful of torn mint leaves. Add balsamic vinegar before eating.

Some good ideas here! Following

Try The Green Roasting Tin book, it's £7 and full of fab recipes

Try The Green Roasting Tin book, it's £7 and full of fab recipes
I used a recipe from there a lot, the sprout, harissa and feta one.
Tonight we are on squash and pearl barley.
I agree it would be good for lunches.

Any other homemade pot noodle ideas?

I started with the hugh Fearnley-Whittingstall recipe but there are loads of variations on line.

www.google.com/search?q=homemade+vegetarian+pot+noodle&sa=X&ved=2ahUKEwibnMShwornAhVhrHEKHcvACrQQ1QIoAnoECAsQAw&biw=1280&bih=657

I am having the same dilemma as you so will watch this thread carefully.
I do eat meat occasionally but prefer not to.

Looking for meat, dairy, wheat free food. X

I feel like your restrictions are too much:

Must be good cold
Must be able to be made in a short time
Basically vegan
No gluten/wheat
Don’t like noodles
Don’t like making batches of things
Don’t like gluten free wraps
Don’t want to buy ready made

I feel like you need to prioritize these dislikes/your dietary restrictions that aren’t medical and maybe work out a couple things that can be batch cooked. Or just eat the same thing every day. Hummus & cucumber on gluten free bread?

Quick, tasty food made entirely from scratch with tons of restrictions doesn’t exist.

I agree with 2tired2function.