What to eat for lunch (for a vegetarian)?

Question

i dont have tofu at the moment so dont say anything that contains tofu

Answer 1

i normally grab one of those uncle Ben rice packs that heat up in 2 minutes, they normally have them at grocery stores and such, maybe a gas station. or if you live near a trader Joe's, their multigrain pilaf is awesome!

Answer 2

rice, roti, green vegetable, dal, soup (diifferent types), yoghurt, salad etc......

Answer 3

There's really an unlimited amount of things. Here's a list of some of the things you could try:

- Sandwiches with various fillings (cheese, salad, hard boiled egg, peanut butter, avocado, spreads, jam, marmite, banana, honey etc.)

- Various flavour soups, either bought or homemade - here's a list of some soup recipes http://www.vegetarianlunchbox.com/Soups....

- Various salads - here's a list of some salad recipes http://busycooks.about.com/od/maindishve...

- Pizzas, either bought or homemade, with various toppings - here's a recipe for making pizza http://www.theveggietable.com/recipes/pi...

- Vegetarian burgers, bought or homemade - here's a list of some great vegetarian burger recipes http://vegetarian.about.com/od/veggiebur...

Here's some more great recipes for various lunches/snacks/starters:

http://www.vegsoc.org/cordonvert/recipes...

Answer 4

There are tonnes here: http://www.vegweb.com

egg free pasta

Tones of veggies of you choice>saute in onion and oil for 5 mins.(then set aside)

Toss the veggies and pasta in this sauce

INGREDIENTS:

2 1/4 pounds (1 k) ripe plum tomatoes

1/2 cup olive oil

12 fresh basil leaves

2 cloves garlic, lightly crushed

Salt and freshly ground pepper

PREPARATION:

Set a large pot full of water to boil. Meanwhile, wash the tomatoes and remove the brownish patches where the stems were attached using a sharp-pointed knife. Dump the tomatoes into the boiling water, blanch them for about a minute, and remove them with a slotted spoon.

Peel the tomatoes, discarding their skins, seed them, slice them, and put them in a bowl. When you are done heat the oil and the garlic in another pot (traditionalists use one made of terracotta), and stir in the tomato filets before the oil garlic begins to crackle. Season with salt and pepper, simmer over a low flame for 10 minutes, stir in the basil leaves, simmer for five more minutes, and it's done.

Figure about 1/4 cup of sauce (or more to taste) and 1/4 pound of pasta per serving; serve the pasta with grated cheese on the side.

Note:To keep the sauce from becoming heavy, it's very important that the oil not not get too hot before the tomatoes are stirred in. Also, some Neapolitan cooks of the older generation made this sauce using lard rather than oil.

Answer 5

Yum! How about a frito pie! Wait... you're probably not from NM... Hmmm... A bean burrito is always easy!

Answer 6

yogert, some dairy, and penuts or go to a veg resturant like olive garden.