3 Vegan Lunch Ideas for Weight Loss

Hey guys, these are 3 vegan lunch ideas specifically for weight loss! An easy vegan meal plan for anyone who is vegan and wants to lose weight. Each recipe is delicious, and very easy to pack in lunch boxes so you can have them on the go. Don’t forget to subscribe to the channel if you find these videos helpful! All ingredients and descriptions are below. Enjoy!

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Egg plant sushi rolls

For the walnut spread:

100g activated walnuts

handful of fresh dill

2 tbsp water

1/3 cup of vegan mayo

salt, pepper to taste

How to make the walnut spread:

Process the walnuts in the food processor for a few seconds until they look like crumbs. Then simply add the dill, water, mayo, and spices to the processor and process until creamy. Place in a bowl and set aside.

To make the eggplants


5 eggplants

olive oil (for drizzling)


How to prepare the eggplants:

preheat the oven to 150 degrees Celsius. Cut the stems off the eggplant and then cut them lengthwise into 1/4 inch slices. place them on parchment paper and drizzle with olive oil. Bake for 35 minutes or until you see they are tender. Remove when ready and let cool.

How to assemble the rolls:

Place the walnut spread on the eggplant and sprinkle on some pomegranate and then simply roll up the eggplant. once rolled cut in half and stuff the tops with fresh dill and pomegranate.

Flax/chia seed crackers


1 cup flax seeds

1/4 cup chia seeds

1/4 cup sunflower seeds

salt, pepper, smoked paprika and tumerik

1 cup water

How to make the crackers:

To a bowl place the flax seeds and chia seeds. simply add in one cup of water. Stir and let rest for 20 minutes. In a separate bowl toss sunflower seeds with spices. after 20 minutes simply mix the sunflower seeds and spices in with the chia and flax seeds. mix. To two small baking tray lined with parchment paper take half of the mixture and place in one tray and the other half of the mixture in the other baking tray. With the back of a spoon spread the mixture evenly and then score with a knife in to squares. Bake at 150 degrees Celsius for 50 minutes on one side and then flip the cracker and bake for another 40 minutes.

For the beetroot hummus:


1 cooked beet

1 can (400g) chick peas

2 tbsp tahini

the juice of 2 lemons

1/4 cup olive oil

salt, pepper, to taste

simply place all ingredients in the food processor until smooth and creamy!

Serve with flax/chia crackers!

Fried Rice:


1 head of cauliflower. you’re going to use 1 cup from the rice

drizzle of coconut oil

1/4 cup ginger

3 cloves garlic

1 white onion

1/2 cup red peppers

1 cup green beans

some pineapple pieces

How to make the rice:

Simply cut the stems off and place into your food processor for a few seconds until resembles rice. set aside. t

To your frying pan drizzle some coconut oil, ginger, garlic, white onions. Let cook for a few minutes. Add red peppers, cauliflower, green beans, spring onion, salt. Mix. Atfer 10 minutes or so add in the freshly cut pineapple and turn off the heat.

For the peanut sauce:

to a blender add in 1/4 cup peanut butter, small piece of ginger, 1 clove garlic, salt, 1/4 vegan milk. Blend until smooth!


View original video by clicking here.

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