Air-Fried Salmon Bites
Crispy air-fried salmon bites coated with mayonnaise, lemon, panko, garlic powder, and paprika. Serve with a simple creamy lemon-Dijon dipping sauce.
PlumTally recipe combos
Lunch Recipes
Find lunch recipe combos with the ingredients and products needed to shop them.
Aloo Gobi
A dry-style potato and cauliflower sabzi with softened onion, fresh ginger, and warming ground spices. Fresh cilantro brightens the tender vegetables, which are coated in spices rather than gravy.
Arepa de Huevo
Colombian Caribbean-style fried arepas made from precooked yellow cornmeal, puffed in hot oil, opened, filled with one raw egg each, sealed, and fried again until cooked through.
Arepas with Black Beans and Cheese
Golden corn arepas filled with seasoned black beans and sharp cheddar cheese.
Arroz con Vegetales
A simple one-pot rice dish with carrots, green peas, red bell pepper, corn, and onion. This vegan Arroz con Vegetales is mild, colorful, and made with common grocery-store ingredients.
Avocado Chickpea Sourdough Toast
Crisp whole-grain sourdough toast topped with mashed avocado, chickpeas, lemon, parsley, olive oil, chili flakes, and garlic powder. It is quick, bright, herby, vegan, and dairy-free.
Avocado Chickpea Sourdough Toast
Quick Australian café-style sourdough toast topped with chunky smashed avocado, chickpeas, and bright lemon. It is a substantial vegan breakfast ready in under 20 minutes.
Avocado Egg Club Sandwich
A meatless club sandwich layered with avocado, egg, tomato, romaine lettuce, and mayonnaise on toasted whole wheat bread. It is an easy vegetarian lunch with a classic triple-decker structure.
Avocado Toast with Poached Egg
Creamy avocado toast topped with a poached egg for a quick vegetarian breakfast or light lunch.
Baba Ganoush
Smoky eggplant and tahini dip finished with lemon, garlic, olive oil and parsley. The total includes cooling and draining the roasted eggplant.
Bagel with Herbed Cream Cheese and Cucumber
A simple vegetarian bagel topped with creamy dill-chive cream cheese and crisp English cucumber. It is quick, fresh, and easy to assemble.
Baingan Bharta
Broiler-charred eggplant mashed and cooked with onion, fresh Roma tomatoes, ginger, garlic and ground spices. Fresh cilantro finishes this thick, smoky Indian home-style vegetable dish.
Baja Cauliflower Tacos
Vegetarian Baja-style tacos with oven-roasted cauliflower, warm corn tortillas, crisp cabbage-carrot slaw, and a sour cream-lime sauce. Fresh whole limes keep the sauce bright and tangy.
Baked Tofu Rice Paper Rolls
Rice-paper rolls with ready-to-eat baked tofu and crisp vegetables, served with a vegetable side salad and dipping sauce.
Barbecue Chicken and Slaw Bun
A quick lunch bun filled with warm, saucy barbecue chicken and crisp cabbage-carrot slaw. Toasting the store-bought buns helps them hold the generous filling.
Barley Lentil Mushroom Pilaf
A hearty vegan Mediterranean barley pilaf with brown lentils, cremini mushrooms, carrots, onion, lemon, and parsley. Built as a satisfying one-pot family dinner with whole grains, legumes, and savory vegetables.
BBQ Chicken Meal Prep Bowls
Balanced chicken meal-prep bowls with brown rice, broccoli, corn, black beans, and barbecue sauce. They are simple, fresh-tasting, and portioned for easy lunches.
BBQ Chicken, Red Onion, and Cilantro Pizza
A crisp, chewy pizza topped with tangy barbecue chicken, melted mozzarella, lightly charred red onion, and fresh cilantro.
BBQ Lentil Sloppy Joes with Cabbage Slaw
Saucy barbecue lentils are piled onto vegan wheat hamburger buns and topped with crunchy cabbage-carrot slaw. This plant-based lunch is dairy-free, egg-free, and made with common grocery-store ingredients.
Beef, Mushroom and Barley Stew
Slow-simmered beef chuck with earthy cremini mushrooms, tender barley and carrots in a rich autumn stew. Browning the beef and mushrooms separately gives this thick, chunky dinner deep, savory flavor.
Black Bean Avocado Wraps
Whole wheat wraps filled with seasoned black beans, creamy avocado, crisp romaine, salsa, and Monterey Jack cheese for a simple Wednesday lunch.
Black Bean Potato Poblano Tacos
Roasted baby potatoes, black beans, poblano peppers, and red onion are folded into warm corn tortillas with jarred red salsa. This vegan sheet-pan meal works well for lunch or dinner.
Black Bean Quinoa Chili
A smoky one-pot vegan chili with black beans, quinoa, tomatoes, peppers, and corn. It’s cozy, hearty, and built from easy pantry and grocery-store staples.
Black Bean Rice Bowl
A mild brown rice bowl with black beans, corn, red bell pepper and salsa, ready for bowls or packed lunches.
Black Bean Rice Bowls
Brown rice bowls with black beans, corn, cherry tomatoes, romaine lettuce, and cheddar cheese. A healthy, kid-friendly vegetarian lunch for a family of 4.
Black Bean Rice Cups
Fully cooked white rice, black beans and vegetables, seasoned and warmed in the microwave.
Black Bean Salsa Wraps
Black bean, corn, salsa and avocado wraps with a romaine and bean side salad.
Black Bean Spinach Quesadillas
Simple vegetarian quesadillas with black beans, spinach, corn, cheddar, and salsa for a quick family lunch.
Black Bean Sweet Potato Chili
A hearty Saturday dinner chili with black beans, kidney beans, sweet potatoes, tomatoes, corn, and onion. This healthy vegan entree is mild, family-friendly, and made with common grocery-store ingredients.
Black Bean Sweet Potato Tacos
Corn tortillas filled with cumin-roasted sweet potatoes, warm black beans, creamy avocado, and fresh lime. Tender, browned sweet potatoes give these straightforward plant-based tacos a satisfying balance of sweetness, spice, and tang.
Black Bean Taco Rice Skillet
A mild, fully plant-based Tex-Mex skillet with black beans, instant brown rice, salsa, corn, and red bell pepper. It is quick, family-friendly, and made in one pan.
Black Bean Zucchini Tostadas
Crisp sheet-pan corn tortillas topped with black beans, zucchini, sweet peppers, salsa, and avocado.
Blackened Salmon with Corn Salsa
Spiced blackened salmon topped with a bright corn, tomato, cilantro, and lime salsa. This fast skillet dinner is fresh, bold, and weeknight-friendly.
Borscht with Sour Cream
A Ukrainian/Eastern European vegetarian borscht made with fresh beets, green cabbage, Yukon Gold potatoes, carrots, yellow onion, vegetable broth, fresh dill, and sour cream. It is hearty enough for lunch or dinner.
Boxty Potato Pancakes
Vegetarian Irish potato pancakes made from whole russet potatoes split between a cooked mashed-potato portion and a raw grated-potato portion. Flour, egg, whole milk, baking soda, and a modest amount of butter make them tender with crisp golden edges.
Broccoli Cheddar Baked Potatoes
A simple Sunday lunch of fluffy baked potatoes topped with tender broccoli florets, creamy cheddar sauce, and green onions. Made for a family of 4 with common vegetarian ingredients.
Broccoli Cheddar Soup
Tender broccoli florets fill a creamy, savory cheddar broth in this cozy autumn soup. A light flour-thickened base gives it body while keeping every spoonful comfortably pourable.
Broccoli Potato Bean Boxes
Microwave russet potatoes with cannellini beans, broccoli, shredded carrots and an olive oil drizzle. Allow about 23 minutes to cook and dress the food, plus refrigerator chilling time for cold packed lunches.
Broccoli Rabe, White Bean, and Lemon Pizza
A crisp, plant-focused pizza topped with creamy lemon-garlic cannellini bean spread, mozzarella, and tender broccoli rabe. Fresh lemon zest adds a bright finish.
Broccoli White Bean Soup
A mild one-pot vegan soup with broccoli, cannellini beans and vegetables. Mashed beans give the broth a creamy texture without dairy. Allow about 40 minutes, including heat-up and mashing; serve children smaller portions as appropriate.
Broccoli-Cheddar Pesto Pizza
This quick meatless pizza tops a prebaked crust with basil pesto, microwave-steamed broccoli, cheddar, and mozzarella. It is an easy weeknight meal with minimal preparation.
Broiled Eggplant, White Bean & Quinoa Plates
Broiled eggplant served with cannellini beans, kale, quinoa, and walnuts for a substantial vegan dinner.
Broiled Gochujang Salmon
Broiled salmon with a spicy-sweet gochujang, honey, soy sauce and rice vinegar glaze.
Brown Rice Avocado Egg Bowl
A hearty vegetarian breakfast bowl with brown rice, black beans, avocado, fresh vegetables, herbs, and fried eggs as the main protein topping.
Bruschetta al Pomodoro
Vegan tomato bruschetta made with a label-verified vegan baguette, Roma tomatoes, fresh basil, jarred minced garlic, olive oil, and balsamic vinegar.
Buffalo Cauliflower Pizza with Celery-Ranch Drizzle
A crisp, spicy pizza topped with roasted Buffalo cauliflower and bubbling mozzarella, then finished with crunchy green celery and a cool ranch drizzle.
Buffalo Chicken Pizza with Ranch
A crisp, cheesy pizza layered with spicy buffalo chicken and bubbling mozzarella, then finished with cool ranch dressing and fresh green onions.
Buffalo Chickpea Lettuce Wrap Meal Prep
Vegan meal-prep lettuce wraps with buffalo-style chickpeas, crisp romaine lettuce cups, carrots, celery, and red bell pepper. This plant-forward lunch is gluten-free, dairy-free, peanut-free, and tree nut-free.