You'll Want a Time Machine to Noon After Meal Prepping These Tasty and Unique Vegan Lunches

Grab some spinach wraps, and fill them with black beans, corn, and vegan cheese (we love the Daiya Cutting Board Collection).

Top roasted sweet potatoes with spinach and roasted chickpeas. Serve with salad for the ultimate lunch.

Make a nourishing rice bowl with your choice of vegetables and a protein source. This combo includes basmati rice, edamame, spiralled sweet potatoes, broccoli, baked maple-tamari tempeh, and a lemon tahini dressing.

Make a batch of a hearty tomato cauliflower stew with courgette and peas, and serve over red quinoa.

Make a batch of vegan lasagna, and you'll have a satisfying hot lunch all week long.

This idea is so simple. Crumble a cooked veggie burger over rice or cauliflower rice, and add burger toppings like tomatoes, onions, shredded lettuce, and pickles.

Make a batch of tomato vegetable bean stew, and serve it over half a roasted sweet potato. Slice the avocado at lunchtime so it doesn't go brown. Don't forget to meal prep a sweet treat for after lunch like these chocolate peanut butter protein balls.

Roast cauliflower with turmeric and onions, and pair with roasted chickpeas and fresh spinach. Yum!

Whip up a hearty lentil shepherd's pie by using tomatoes, celery, bell peppers, carrots, and mushrooms, and top with creamy mashed potatoes.

You can skip the vegan cheese and use mashed roasted sweet potato to keep these black bean quesadillas together.

Whip up a big batch of sesame soba noodles with carrots and edamame. You can add marinated tofu for extra protein.

Make a week's worth of lunches in one pan! Add marinated tofu, asparagus, carrots, peppers, onions, and broccoli to a pan with a little olive oil and salt; place in the oven to roast, and within 45 minutes, a week of lunches will be prepped!

Try this miso roasted aubergine, and pair with chickpeas, kale, and brown rice. Slice up your avocado right before eating. Enjoy with a protein-packed corn muffin.

A twist on basic veggie chilli, this is made with lentils, black beans, corn, and tomatoes and topped with vegan shredded cheese.

An oldie but a goodie, mason jar salads are always a great meal-prep idea for lunch. These feature homemade avocado dressing, black beans, roasted sweet potato, salsa, quinoa, and romaine lettuce.

A simple salad combo, these lunches feature massaged kale, red onion, roasted sweet potato, chickpeas, black beans, and fresh strawberries for added sweetness.

Try this vegan quiche recipe made with tofu, mushrooms, and sun-dried tomatoes, and pair it with roasted broccoli sprinkled with sliced almonds.

These lunches are made with roasted sweet potatoes, balsamic roasted brussel sprouts, black beans, roasted courgette, and beet and red cabbage sauerkraut.

Make tofu mushroom pepper scramble served with chickpeas and kale.

These lunches are made with red lentils, black beans, steamed brussel sprouts, roasted rainbow carrots, sautéed mushrooms, and roasted Japanese sweet potatoes.