Vegetarian Lunches - Slender Kitchen

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Fresh spring roll with tofu, cold noodles, and vegetables with peanut sauce.

Vietnamese Spring Rolls

Asian peanut slaw with cabbage, jicama, carrots, cilantro, and edamame tossed in a peanut dressing.

Asian Peanut Slaw

Watermelon, feta, and mint salad served in three bowls with sliced red onion, crumbled feta, cubed watermelon, and lime juice.

Watermelon, Feta, and Mint Salad

Chopped chickpea Greek salad ieth chickpeas, cucumbers, feta, olives, and fresh herbs in a lemon dressing.

Chopped Greek Chickpea Salad

Quinoa egg muffins with cooked quinoa, eggs, broccoli, sundried tomatoes, and shredded cheese served on a plate.

Quinoa Egg Muffins

Mediterranean snack box with olives, carrots, hummus, cucumbers, tomatoes, and mozzarella cheese balls.

Mediterranean Bistro Box

Fajita stuffed zucchini with pinto beans on a baking sheet with beans, peppers, onions, and melted cheese.

Fajita Stuffed Zucchini with Pinto Beans

Italian bean and vegetable soup with cannellini beans, tomatoes, carrots, spinach, and zucchini in two bowls with Parmesan cheese.

Italian Vegetable and Bean Soup

Roasted vegetables with couscous, fresh parsley, and fresh basil served with lemon and balsamic vinegar on a white plate.

Roasted Vegetable Couscous

Two ingredient dough bagels with sesame seeds and served with cream cheese.

Two Ingredient Dough Bagels

Mediterranean salad with chickpeas, olives, bell peppers, fresh herbs, and feta cheese in a bowl.

Easy Mediterranean Salad

Double bean burgers made with black beans, white beans, cilantro, onion, and spices cooked and served on wheat buns with vegetables.

Double Bean Burgers

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