• The Good Lifestyle Co.

Making Great Exciting Tasty Vegan Lunches.

Updated: May 4, 2019

Good salad making is a true skill, far too often a salad is a letdown, uninspiring and can begin to feel like a health chore. But continue reading this for tips on how to make exciting, tasty, flavoursome and interesting salads. Bursting with vibrant colours and flavours.

Fresh organic salad with rocket, tomatos, feta and himalayan garlic salt. Photo by Jasmin Schreiber on Unsplash

Our first salad is a Tomato Chickpea salad. This is a very beautiful salad full of bright summery colours.

It is a delicious easy salad and only takes around 10 minutes to make. Often salads are not quite filling and you end up needing a snack, however! This will fulfil your hunger and not leave you craving throughout the rest of your day.

Photo by Deryn Macey on Unsplash

To begin with prepare your ingredients.

Tomatoes, Onions, Cucumbers & Peppers. I always add in a tiny bit of Himalayan Garlic Salt and fresh Basil. But this lot together won't fill you for the rest of the day, and that's when we bring out the old reliable Chickpeas. Whenever I'm shopping I always stock up on chickpeas, if not to roast them for snacks, they're the perfect way to plump up a meal whilst keeping it healthy. Always give them a really good wash and begin to mix.

Around halfway through mixing and shaking add in the oil, some Organic Herb Himalayan Salt and a splash of lemon juice. Remember to make a suitable amount to use at the time as this won't last well and is always best served fresh.

Photo by Taylor Kiser on Unsplash

Now, how about something very different, This is much more of an Asian inspired recipe, it's a perfect post-yoga recovery meal, lasts well to be eaten over a few days and will fill you with energy for the day ahead.

Quinoa is a brilliant ingredient, I've got to the point of bulk buying to minimise using the endless plastic bags they so often are sold in. It's packed with protein and just fills you up without feeling bloated

This recipe will make around 4 servings but as I said it stores well and works perfectly as a mid-morning booster.

Ingredients, 3/4 cup of uncooked quinoa (you can also use millet)

1 1/2 cups of water

2 cups shredded purple cabbage

1 cup grated carrot (try not to snack on it throughout the preparation)

1 cup thinly sliced sugar snap peas

1/4 cup thinly sliced green onion

1/2 cup of lightly salted peanuts (roughly broken up or lightly blended)

3 tablespoons Soy sauce

1 tablespoon of Organic Local Honey

1 teaspoon of grated Ginger

1 Fresh lime to squeeze over

Himalayan Chilli Salt to top off the flavours.

Photo by Jez Timms on Unsplash

Insutrctions are simple, rinse the quinoa in a sieve, gentle boil on medium heat until the water has been absorbed. Once ready allow settling before combining the ingredients in a large serving bowl. Keep covered for storage once cool.

I recently purchased a selection of lovely glass Tupperware tubs, this all divided perfectly and meant that an exciting lunch was all ready for my partner and myself at work over the following days.

Finally a vibrant Vegan Sesame Chicken salad (Tofu).

To begin with the ingredients, you'll need the following but remember to adjust, modify and be inventive to suit your preferences. Fill out the meal by using the items you currently have, the ingredients below are for the core of the meal but additional salad items are suggested to top it off.

Photo by Peter Hershey on Unsplash

575g Organic Tofu

1/3 cup Organic Ketchup

1/4 cup Tamari

3 tablespoons of rice vinegar

2 tablespoons of Organic Local honey

1 tablespoon sesame oil

2 chopped bell peppers

2 cups of organic brown rice

2 teaspoons toasted sesame seeds

Photo by Pixzolo Photography on Unsplash

Begin by mixing together Ketchup, Tamari, Vinegar, Honey and Sesame oil in a small bowl and allow to settle.

Prepare the brown rice in advance and allow it to settle after cooking.

Cook the Tofu on a large skillet pan over high heat, add 1/2 tablespoon of sesame oil to the pan, bring up to heat and add the diced tofu. Season lightly with Himalayan Granulated salt.

Add the remaining ingredients (apart from sesame seeds) and cook on high heat. Occasionally stirring until the tofu begins to char lightly. Then add the sauce, continuously stirr in the sauce until thick.

Plate up the rice, add the tofu with sauce, add a selection of salad leaves (whatever you happen to have, this meal is open to options) and finish off with by sprinkling the sesame seeds and serve.

Photo by Kevin McCutcheon on Unsplash

Do you have any recipes we need to try and share with our readers? Send them over to us! Please comment below with your images and any altercations made in your versions of the items in this post.

Please see my follow up posts for tips and tricks to a healthier lifestyle, mindset and outlook with simple steps that we can all do. Please adapt all information to your own life and in a way that works for you. Thank you for reading, feel welcome to share, post and tag all posts with #TheGoodSaltCompanyLife.

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By The Good Lifestyle Co.

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