Three vegan lunches, three completely different directions: pomegranate stuffed cabbage rolls, ginger tofu and eggplant over rice, and cold soba noodles with edamame. Each one brings vegetables, a protein ingredient and a carb — because lunch can be simple without being boring.
Pomegranate Lentil & Bulgur Stuffed Cabbage Rolls
Stuffed cabbage sounds like it needs an entire afternoon. It really does not.
These little rolls are filled with lentils, fine bulgur, soft onion and fresh herbs, then baked in a glossy pomegranate and date syrup glaze. The result is sweet, tangy, deeply golden and very much worth turning on the oven for.
You’ll need
For the cabbage rolls:
For the pomegranate-date glaze:
To finish:
Start with the cabbage
Bring a large pot of water to a boil.
Using a small knife, cut deeply around the core at the bottom of the whole cabbage. Place the cabbage in the boiling water, core-side down.
After 2–3 minutes, the outer leaves will begin to loosen. Use tongs to remove the softened leaves one at a time and place them on a clean kitchen towel. Return the cabbage to the pot and repeat until you have 10–12 large leaves.
Trim the thick center rib from each leaf so it rolls easily. Keep two extra leaves for the bottom of the baking dish.
Make the filling
Cook the lentils in simmering water until just tender, about 20 minutes. Drain well.
Place the bulgur in a bowl, cover with boiling water and let it sit for 10 minutes. Fluff with a fork.
Cook the onion in olive oil until soft and golden. Add the garlic, cumin and smoked paprika, then cook for 30 seconds.
Mix the lentils, bulgur, onion mixture, parsley, dill, mint, lemon zest, salt and black pepper.
Roll and bake
Heat the oven to 375°F / 190°C.
Line the bottom of a baking dish with the two reserved cabbage leaves.
Place about 2 tablespoons of filling near the base of each cabbage leaf. Fold in the sides, then roll tightly. Arrange the rolls seam-side down in the dish.
Whisk together the pomegranate molasses, date syrup, water, olive oil, cinnamon and salt. Pour the glaze around the rolls so it reaches about halfway up their sides.
Cover tightly with foil and bake for 35 minutes. Remove the foil, spoon some of the glaze over the tops, then bake uncovered for another 10–15 minutes, until the sauce has reduced and turned dark and glossy.
Finish with pomegranate seeds and fresh herbs.
A few things that make it better
Cutting around the cabbage core is what lets the leaves release without tearing.
Keep the lentils slightly firm. They will soften a little more while the rolls bake.
The glaze should taste sweet and tangy before it goes into the oven. The pomegranate molasses brings the tang, while the date syrup gives it that darker, richer finish.
2. Ginger Tofu, Eggplant & Vegetable Rice Bowls
This is not tofu and eggplant trying to carry lunch alone. There is broccoli, red pepper, mushrooms, spring onion, plenty of garlic and a glossy ginger-soy sauce involved.
Everything lands over rice, with crispy-edged tofu and vegetables that still have a little bite. A proper colorful bowl, not a beige situation.
You’ll need
For the bowls:
For the ginger-soy sauce:
Start with the tofu
Pat the tofu dry and cut it into cubes.
Heat 1 tablespoon oil in a large pan over medium-high heat. Add the tofu in a single layer and cook until golden and crisp at the edges. Transfer it to a plate.
Cook the vegetables
Add the remaining oil to the same pan.
Start with the eggplant and cook for 6–8 minutes, until soft and properly golden. Add the onion, broccoli and mushrooms, then cook for 4 minutes.
Add the red pepper, garlic and ginger. Cook for another 2 minutes, just until everything smells excellent and the pepper still has some color and bite.
Bring it together
Whisk together the soy sauce, water, maple syrup, rice vinegar, sesame oil and cornstarch.
Return the tofu to the pan, pour in the sauce and toss for 1–2 minutes, until the sauce turns glossy and coats everything.
Serve over warm rice. Finish with spring onion, sesame seeds and fresh cilantro.
A few things that make it better
Cut the broccoli into small florets so it cooks quickly and does not take over the whole pan.
Do not rush the eggplant. Let it brown before adding the other vegetables — that is the difference between soft, flavorful eggplant and a sponge with a bad attitude.
Add the spring onion at the end. It keeps the bowl fresh and gives the whole thing that final little kick.
3. Cold Lime-Sesame Soba Salad with Edamame
Cold noodles are one of those things that somehow taste even better when there is no plan involved.
Soba, edamame, cucumber ribbons, basil, mint and fresh chili get tossed in a sharp lime-sesame dressing. It is bright, herby, a little spicy and exactly the kind of lunch that is already waiting for you in the fridge.
You’ll need
For the lime-sesame dressing:
Cook the noodles
Cook the soba according to the package instructions. Drain, then rinse thoroughly under cold water until the noodles are completely cool and no longer sticky.
Shake off as much water as you can.
Make the salad
Use a vegetable peeler to make long cucumber ribbons.
Whisk together the soy sauce, lime juice, rice vinegar, sesame oil, maple syrup, ginger and garlic.
Add the cold soba, edamame, cucumber ribbons, basil, mint, chili and spring onion to a large bowl. Pour over the dressing and toss until everything is coated.
Finish with sesame seeds and extra lime wedges.
A few things that make it better
Rinse the noodles properly. Soba that is still warm turns the herbs sad very quickly.
Add the basil and mint right before serving, so they stay fresh instead of disappearing into the noodles.
Make it ahead, but keep a little dressing aside. Give it one last toss before eating and it will taste just as sharp and glossy as it did on day one.
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