Too busy to make lunch for school or the office? Well it’s time to take your adulting game to the next level. But don’t worry—it’s easy. We’ve put together five vegan recipes, and each one can be made over the weekend and taken for lunch every day of the school or work week.

All you have to do is pick a recipe and spend a few minutes on Sunday preparing it and dividing it up into individual portions for five days. No problem!

Soba Noodle Salad

soba noodle salad

1 bag salad greens

1 carrot, shredded

1 bunch fresh cilantro, minced

1 bunch fresh mint, minced

5 radishes, thinly sliced

1 can fried onions

1 pkg. soba noodles, cooked

4 avocados, pitted and sliced

1/4 cup sesame oil

1/2 cup soy sauce

Splash vinegar

  • In a large bowl, mix together the salad greens, carrot, cilantro, mint, radishes, and fried onions.
  • Divide the soba noodles evenly among five containers and top with the salad mixture and the avocado slices.
  • In a small bowl, mix together the sesame oil, soy sauce, and vinegar. Divide evenly among the five containers.

Makes 5 servings

Mac ‘n’ ‘Cheese’ with Spicy Avocado and Kale

mac and cheese

1/3 cup nondairy milk

1/2 Tbsp. vegan margarine

1 pkg. vegan cheddar-style shreds (try Daiya brand)

Salt, to taste

Pepper, to taste

1 box elbow macaroni, cooked

1 bunch kale, steamed

4 avocados, pitted and sliced

Crushed red pepper flakes, to taste

  • In a large saucepan, warm the nondairy milk and vegan margarine over medium heat. When the margarine has melted, add the vegan cheese and stir frequently. After 5 minutes, turn off the heat and continue to stir until the “cheese” has completely melted. Add the salt and pepper, to taste.
  • Add the macaroni to the “cheese” sauce and mix well. Divide evenly among five containers and top with the kale and the avocado slices.
  • Sprinkle with more salt and crushed red pepper flakes, to taste.

Makes 5 servings

Slow-Cooked Chili

beans, chili

2 Tbsp. olive oil

1/2 cup chopped onions

1 Tbsp. chili powder

1 tsp. cumin

2 15-oz. cans kidney beans, rinsed and drained

1 15-oz. can diced tomatoes

1/2 large green bell pepper, chopped

2 cups vegetable broth

1/4 tsp. ground black pepper

Vegan sour cream, to garnish (try Tofutti brand)

Shredded vegan cheese, to garnish (try Daiya brand)

Chopped chives, to garnish

  • Heat the oil in a large skillet over medium heat. Sauté the onions until soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.
  • Place in a slow cooker with the kidney beans, tomatoes, bell pepper, vegetable broth, and pepper. Stir well to combine. Cover and cook on low for 6 to 8 hours.
  • Let cool, then divide evenly among five containers.
  • Add a spoonful of vegan sour cream, some shredded vegan cheese, and some chives to each one.

Makes 5 servings

Chickpea ‘Tuna’ Salad

mock tuna salad

4 cups garbanzo beans, cooked and drained

2 stalks celery, finely chopped

1 small onion, finely chopped

2 Tbsp. nutritional yeast flakes

Vinegar-free pickle relish, to taste

Sea salt, to taste

Vegan mayonnaise, to taste

  • Mix all the ingredients (except the vegan mayonnaise) together, mashing some of the garbanzo beans.
  • Add a spoonful of the vegan mayonnaise and mix. Repeat until the desired consistency is reached.
  • Use as a sandwich spread or add a large spoonful to mixed-green salads.

Makes 5 servings

Quinoa and ‘Sausage’ Salad

quinoa salad
4 cups quinoa, cooked

Handful parsley, minced

2 large carrots, peeled and shredded

2 vegan sausage links, cut into bite-size pieces

1/2 cup Kalamata olives, pitted and chopped

Juice of 1/2 lemon

1/4 cup olive oil

Sea salt and pepper, to taste

  • Add all the ingredients to a bowl and mix well.
  • Divide evenly among five containers.

Makes 5 servings

Now pick a recipe, gather your ingredients, whip it up, and enjoy not having to worry about lunch for the rest of the week!

Looking for breakfast ideas? Check out 13 Vegan Breakfasts That Are Better Than McDonald’s.

Mcdonalds McMuffin