2 Easy High-Protein Lunches Ready in 20 Minutes (Plant-Based & Meal-Prep Friendly)

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado adds creaminess while being healthier.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

Add water and salt to a large pot and bring to a boil.

Cook chick pasta according to package directions; drain and rinse briefly with cool water to stop the cooking process.

Steam broccoli florets using hot water until tender.

Chop red onion and soak in boiling water to reduce astringency.

In a blender, combine plant-based milk, lemon juice, dijon mustard, garlic powder, onion powder, salt, and black pepper; blend until completely smooth and creamy.

Rinse and drain chickpeas, saving the aquafaba for other recipes.

Combine cooked pasta, chickpeas, chopped red onion, peas, broccoli, and the creamy sauce in a large bowl.

Toss gently until everything is evenly coated; store in the fridge for up to 3 or 4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens