Tasty vegan packed lunches to enjoy in the office!

It’s January, money’s a bit tight, and it’s grey outside. Which means that (A) you probably want to eat a bit healthier after Christmas and shed those few extra pounds you gained (B) you’re more than likely to be paying off any Christmas debt and living the frugal lifestyle on a temporary basis (C) on rainy days, you may just not find the motivation to leave the office to seek out a cheap lunch. So that can only mean one thing…it’s time to start bringing in packed lunches!

And no, we don’t just mean bland sandwiches that get squished in your bag along with a packet of crisps. We’re talking delicious, flavoursome, nutrient stuffed foods that will be such a darn delight to eat, which will work wonders for your body and wallet.

With that in mind, we thought that since it’s Veganuary, there’s never been a better opportunity to try some simple and mouth-watering packed lunches from some of the webs brilliant Vegan foodies.

Check out their top ideas for a tasty vegan packed lunch and be prepared for some serious lunch-spiration and experience the way of vegan life for a month!


Photo Credit: Jessica Gatfield

Roasted Sweet Potato & Chickpea Salad

If you’re looking for a nice colourful lunch that packs some crunch, look no further than this delicious roasted sweet potato and chickpea salad from Jessica at Simply Living Vegan. Featuring the likes of avocado, cherry tomatoes, spinach and pumpkin seeds, this nutritious salad will be sure to keep you satisfied when it hits lunchtime!


Photo Credit: Jessica Gatfield

Avocado & Sundried Tomato Pasta

This comforting option is another packed lunch idea bought to you by Jessica at Simply Living Vegan and will tackle those carby cravings nicely. Simple and easy to make, this avocado and sundried tomato recipe uses mung bean pasta, but use any pasta you like (as long as it doesn’t contain egg!) along with the juice of half a lemon, seasoning, dried chilli and garlic powder.


Photo Credit: Helen Best-Shaw

Vegan Noodle layered Salad

Leading food blogger Helen Best-Shaw’s Vegan noodle layered salad in a jar is an easy-peasy option to look forward to when the clock strikes 12 (plus, by using a jar, you’ve got yourself a leak proof container and an eating receptacle all in one!). This tasty layered salad on fuss free flavours involves a whole host of colourful ingredients including Baxter’s red slaw, red pepper, salad leaves, chickpeas and noodles, amongst other ingredients.

Helen says “The key is to focus on making plant-based ingredients the star of the show, and to think about loading a plate with a variety of colour, texture and flavour. Think of it as adding new products into your diet, rather than taking some out. Stock up on pulses, lentils and grains in the World Food aisle when shopping, as these are often cheaper than supermarket own label. Carrying a vegan snack bar just in case is a great idea as well”. Helen is represented by  marketing agency, Influencer Champions.


Photo Credit: Amy-Jo

Mediterannean Box

For a recipe that’s just bursting with flavour, then you’ll love this simple to make Vegan falafel with avocado humous and sweet potato by Amy Jo at ‘I Prefer Cooking‘. And just in case you didn’t think it could get much better, it works out at only £0.88 which is an absolute bargain and will definitely help out your bank balance before payday!


Photo Credit: HediHearts

Healthy Soya Bolognese

Just because you’re vegan, doesn’t mean that you have to miss out on all the joys of your favourite meals! This healthy soya bolognese by Hedi at Hedi Hearts switches the beef for Clearspring Gluten-Free Organic Soya Mince. It’s really simple to make and teamed with brown rice for a delicious and filling lunch in the work place.


Photo Credit: Colleen at Magic Freebies

Yummy Bean Salad

Colleen works at Magic Freebies UK HQ so, she’s a natural money-saver when it comes to packed lunches. This is the first time she’s taking part in Veganuary, so she wanted to create something easy and delicious that’s perfect for lunchtimes!

She says “You can buy mixed bean tins from many shops which you rinse and drain, then I cut the tomatoes, radishes, cucumbers at my desk. The key is to use a good quality extra virgin olive oil, then sprinkle over some black pepper and salt. It’s healthy and simple, but trust me – you’ll love it!”.


Photo Credit: Nena Ubani

Akara Wrap with Spinach and Pepper Filling

This recipe by Nena Ubani tastes great hot and cold, so is ideal for a delicious and filling packed lunch; It’s low GI, actively lowers cholesterol, high in Iron and is fab for weight loss.

Tom make, add half a cup of black-eyed beans, ½ onion, 1 stock cube, a pinch of salt, pinch of thyme, pinch of black pepper, 2 cups of water into a blender and blend till smooth. Heat up a medium size pan and add 1 tablespoon of coconut oil, before pouring your mix in the pan. Spread out thinly and evenly as you would if you were making pancake. You might have to split the mix in two to avoid pouring too much.

Cook on low heat for approximately 2 min on both sides. Be careful not to flip over if it’s not properly formed yet. Once cooked, transfer to a flat plate and allow to cool down for 10mins. Top with a few spinach leaves and spices pepper. Roll up in a wrap and slice into 2/3 smaller wraps.


How to make a delicious vegan nut roast for Christmas in three simple steps!

The traditional Christmas turkey is always a classic choice for dinner, but if you’re a vegan, then you certainly won’t agree! There’s so many mouth-watering options out there for vegans for a festive main, but personally, we think that you can’t go wrong with a tasty nut roast with all the trimmings!

Follow these simple steps with our fail-safe vegan recipe, serve with a mushroom gravy and get ready to indulge in a slice of nut-roast heaven! This yummy recipe proves that you don’t have to compromise on taste at Christmas time if you’re a vegan, plus it’s super easy to make too!



  • 150g red split lentils
  • 1 red onion, finely sliced
  • 50g sun-dried tomatoes, drained and chopped
  • 1 clove of garlic, crushed
  • 100g mushrooms finely chopped (feel free to mix several varieties, chestnut musgrooms/shiitake mushrooms etc)
  • 60g Cashews, finely chopped
  • 60g Peanuts, finely chopped
  • 50g mixed seeds
  • 1½ tsp dried mixed herbs
  • 2-3 tsp Maple Syrup
  • 1 carrot, grated
  • 2 sticks of celery
  • Salt and pepper
  • Vegan friendly oil



Before you start creating this tasty dish, ensure that you preheat the oven to 190 degrees C/gas mark 5.

Step 1: Boil the red split lentils in water for around 15 to 20 minutes and drain once cooked.

Step 2: Whilst the lentils are cooking, fry the sun-dried tomatoes and onion in a large pan for six minutes, before adding all other ingredients (with the exception of the seasoning and the maple syrup for now). Give the ingredients a good stir before adding the seasoning, the cooked lentils and the maple syrup to bind the mixture together. Give it a final stir and you’re ready for the next stage

Step 3: Grab your loaf tin and make sure that it’s lined with some decent non-stick baking paper, before transferring your mixture into the tin. Add a selection of mixed seeds for the topping (we love pumpkin seeds!) for a crunchy topping and bake for around 45-50 minutes until solid. Once removed from the oven, leave to cook for a few minutes. Once it’s cooled down a little, remove from the loaf tin and cut yourself a nice, generous slab to serve with mushroom or vegetarian gravy and all the trimmings for a scrumptious festive lunch!