Popular recipes for meatless lunches not only for vegetarians. Get inspired!

Do you feel like every meal you eat contains meat and you want to change that?

But don’t know what to cook?

We have prepared for you 6 luxurious recipes for meat-free lunches that even the biggest meat lovers will love!

Try, for example, stuffed peppers, Asian noodles with spicy sauce or bean stew.

Enjoy it!

Asian Chow Mein Noodles

Make this easy Chinese vegan meal with noodles, vegetables and spicy sauce. It is quick to prepare and tastes absolutely perfect!


For the Chow Mein Sauce:

  • 3 spoons of soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice wine or dry sherry
  • 1.5 teaspoons of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon sriracha sauce (optional)

For fried noodles:

  • 3 cloves of garlic, finely chopped
  • 1 shallot, thinly sliced
  • 1 carrot, cut into thin strips
  • 1 red pepper, cut into thin strips
  • 1/2 white cabbage, chopped
  • 1/2 head of broccoli, cut into small florets
  • 1.5 cups of bean sprouts
  • 300 g of Asian wheat noodles
  • 4 spring onions, chopped
  • sesame seeds


  1. Prepare the sauce by mixing all the ingredients.
  2. Heat some oil in a wok or frying pan over a high heat.
  3. Add the garlic and onion and cook for about 20 seconds, tossing to prevent the vegetables from burning.
  4. Add the broccoli and carrots and cook for another minute or two.
  5. Add the pepper, bean sprouts and cabbage and fry for a few minutes.
  6. Stir well to brown everything evenly.
  7. Cook the noodles according to the instructions on the package – you need to soak them in water or add them directly to the pan.
  8. Add chow mein sauce and noodles, mix well and serve!
  9. Top with chopped spring onions and sesame seeds.
Chinese noodles with vegetables and spicy sauce in a pan, scooped up with chopsticks.

Try our other traditional recipes for Chinese noodles , either with or without meat.
Get inspired by rice or egg noodle options that are easy to prepare and very tasty in the end!

Vegetarian borscht

This simple one-pot meatless borscht recipe takes just 30 minutes! A delicious and healthy winter beetroot soup full of nutrients is an easy weekday lunch or dinner.


  • 2 tablespoons of vegetable oil
  • 1 medium onion
  • 2 medium sized carrots
  • 2 medium-sized beets
  • 2 liters of vegetable broth
  • 2 potatoes
  • 1/4 head of white cabbage
  • 2 bay leaves
  • 2 tablespoons of lemon juice
  • 2 tablespoons of tomato puree
  • 2 cloves of garlic, chopped
  • 4 tablespoons of chopped fresh dill
  • salt and black pepper to taste
  • (vegan) sour cream for garnish
  • rye bread to serve


  1. Chop the onion, carrot, beetroot, potato and cabbage.
  2. You can also grate carrots and beets using a grater.
  3. Heat a large pot over medium-high heat.
  4. Add vegetable oil, diced onion, carrot and beetroot and sauté for about 5 minutes, stirring frequently.
  5. Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, cover and cook for 10 minutes.
  6. Add lemon juice, tomato puree, chopped garlic, chopped dill, salt and pepper to the pot.
  7. Cover and cook for another 5 minutes.
  8. Leave to rest under the lid for another 15 minutes before serving.
  9. Garnish with a spoonful of (vegan) sour cream and additional fresh dill.
  10. Serve with rye bread.
  11. Enjoy it!
Beetroot soup served in a deep plate with a spoon, garnished with sour cream and dill.

Stuffed courgettes with tomato sauce

We have another amazing vegetarian lunch recipe for you! Italian Stuffed Zucchini is a quick and healthy dish that you will love! You can prepare them in just 20 minutes and they are also vegetarian and gluten-free.


  • 2 zucchini, halved lengthwise
  • 1 cup cannellini beans
  • 1 and 1/4 cup tomato sauce
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon fresh basil, chopped


  1. Preheat the oven to 200 degrees Celsius.
  2. Scoop out the core of the zucchini with a spoon and place the zucchini halves face down on paper towels to absorb excess moisture.
  3. Pour 1 cup tomato sauce into a 33×23 cm baking dish.
  4. Place the zucchini halves in a bowl and add the cannellini beans to the center.
  5. Pour the remaining tomato sauce over the beans, then sprinkle with the mozzarella and parmesan.
  6. Bake uncovered for 20 minutes and broil on HIGH for the last 1 minute until cheese is browned.
  7. Then sprinkle with fresh basil and serve!
Zucchini stuffed with a vegetarian mixture, baked with cheese and served in a baking dish with tomato sauce.

Vegan bean stew from the multifunction pot

This white bean stew is healthy, vegan, gluten-free, and with no added oil. In addition, you can easily prepare it in a multi-functional pot, so you won’t have to clean up unnecessary dishes.


  • 340 g of white beans (e.g. Cannellini), soaked overnight
  • 3 medium shallots, diced
  • 4 cloves of garlic, chopped
  • 3 stalks of celery, sliced
  • 1 large or 2 small to medium potatoes, washed, peeled and grated
  • 3 and 1/2 vegetable broth
  • 1 to 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon sweet or hot paprika
  • bouqet garni: 2 bay leaves + a few sprigs of parsley and thyme, tied tightly with kitchen string
  • 1 and ½ – 2 teaspoons of salt
  • freshly ground black pepper to taste
  • 1 can (410g) crushed tomatoes
  • 3 tablespoons of tomato puree

For the gremolata:

  • 1 large handful of parsley, leaves and stems
  • 1 large clove of garlic, peeled and left whole
  • 1 small organic lemon
  • coarse or flaky sea salt
  • to serve (optional): fresh lemon juice, extra virgin olive oil and crusty wholemeal bread


  1. Cover the beans with 6 cups (about 1.4 L) of water and 2 teaspoons of salt.
  2. Soak for 8 hours or overnight, then drain and rinse under cold water.
  3. Pour the vegetable stock into the multipurpose pot.
  4. Add the soaked and drained white beans, shallots, garlic, celery stalks, grated potatoes, cumin, paprika, salt, pepper and bouquet garni.
  5. Mix it up.
  6. Add the crushed tomatoes and tomato puree to the other ingredients, but do not stir, let the tomatoes sit on top.
  7. Secure the lid and adjust the pressure relief to the seal.
  8. Select the Pressure cooking setting at high pressure and set the cooking time to 12 minutes.
  9. While the stew is cooking, prepare the gremolata.
  10. Coarsely chop the parsley.
  11. Grate the garlic directly on top of the parsley and grate the lemon on top of this mixture, being careful not to peel the white pith under the skin.
  12. Mix the garlic and lemon zest into the parsley and chop until everything is finely chopped.
  13. Sprinkle with a little coarse or flaked sea salt.
  14. Once the 12-minute timer has finished and beeped, let the pressure release naturally.
  15. Open the pot and taste and add more salt as needed.
  16. Transfer the stew to individual bowls and add a little gremolata to each.
  17. If desired, drizzle with a little fresh lemon juice and a little extra virgin olive oil and serve with wholemeal bread.
  18. Store leftovers in the fridge for up to 4-5 days.
White bean stew served in a bowl with a slice of toasted bread with spoons and another serving of this dish on the side.

Try our other goulash recipes without meat 5 different ways! You will be surprised that you don’t miss meat in them at all. We have a variant made from beans, mushrooms or even potatoes for you.

Cabbage patties with feta cheese

These easy Kale and Feta Pancakes are a great way to use up the not-so-loved Kale and make you love it! It is a perfect quick lunch without meat, but also a snack or appetizer.


  • 1 onion, finely chopped
  • 3 cups shredded cabbage
  • 2 cloves of garlic, finely chopped
  • 1 cup crumbled feta cheese
  • 2 cups plain flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 teaspoon of dried herbs
  • 2 eggs
  • 2 tablespoons of olive oil
  • ½-1 cup milk

For dip:

  • 1 cup sour cream
  • 2 spoons of mayonnaise
  • 1-2 tablespoons of chili paste
  • lemon juice to taste
  • salt and pepper to taste


  1. Saute the cabbage, onion and garlic in a little olive oil until the cabbage is cooked.
  2. Season to taste and let cool.
  3. Mix all dry ingredients in a bowl.
  4. In a separate bowl/jug, combine all the wet ingredients and mix well.
  5. Pour the wet ingredients into the dry and mix until combined.
  6. Stir in the cabbage mixture and crumbled feta cheese.
  7. Fry the dough spoonfuls in a hot pan (if you want crispy patties, fry them in oil) until golden on both sides.
  8. Remove from the pan and continue until all the batter is used up.
  9. To make the dip, simply mix all the ingredients together.
  10. Serve the pancakes with the sauce.
  11. Enjoy your meal!
Cabbage and feta pancakes served with a bowl of dip.

Vegetarian stuffed peppers

Luxurious peppers stuffed with a mixture of quiona and beans are very easy to prepare and at the same time tasty and filling. It’s a delicious meal that you can prepare any time of the week and your whole family will enjoy.


  • 4 large bell peppers, halved and seeded
  • 2 tablespoons of olive oil
  • salt and pepper, to taste
  • 1 medium onion, diced
  • 2 pressed cloves of garlic
  • ¼ teaspoon red chili flakes (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon of smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 can (425g) diced tomatoes
  • 1 can (425g) black beans, drained and rinsed
  • 1 can (425g) red kidney beans, drained and rinsed
  • 3 cups of vegetable broth
  • 1 cup fresh/frozen or canned corn
  • 1 cup quinoa
  • ½ cup grated Gouda
  • optional topping: avocado, coriander/parsley, sour cream and lime slices


  1. Preheat the oven to 200° Celsius and line a tray with baking paper.
  2. Wash the pepper thoroughly and wipe off excess moisture with a paper towel.
  3. Carefully cut each pepper in half, across the stems.
  4. Discard ribs and seeds and place on prepared baking sheet.
  5. Drizzle with a little spray oil and sprinkle with salt and pepper.
  6. Bake for 8-10 minutes.
  7. Meanwhile, heat the oil in a heavy skillet over medium-high heat.
  8. Add the onion and garlic and sauté until the onion is translucent.
  9. Stir in tomatoes, beans and corn.
  10. Add red chili flakes, ground cumin, smoked paprika, salt and pepper and cook for 2-3 minutes, stirring constantly.
  11. Stir in the quinoa and stock and reduce the heat to low.
  12. Cover and simmer until the quinoa is cooked, about 12-15 minutes.
  13. Once done, remove from the heat and carefully stir the mixture into the roasted peppers.
  14. Sprinkle the top generously with grated cheese, place back in the oven and bake for 6-8 minutes (until the cheese has melted and the pepper has softened).
  15. When done, remove from the oven and garnish with chopped cilantro or parsley.
  16. Serve with your favorite topping and enjoy.
Peppers stuffed with a mixture of quiona and beans, baked with cheese and garnished with avocado and chili.

We also have other roasted stuffed peppers for you in 7 different recipes . Get inspired!

The most commonly used ingredients in meatless dishes are mushrooms or vegetables , or a combination thereof. If we season the food well and add good cheese on top, we can create really delicious recipes that you don’t have to be ashamed to serve even as a Sunday lunch.

We should all include meat-free meals for lunch a few times a week . Although meat has an excellent taste and contains a number of beneficial substances for the body, its digestion takes away our energy unnecessarily and it is not necessary to eat it every day.

And how did you like our recipes this time? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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