Vegetarian Lunches - Slender Kitchen

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Portobello mushroom pizzas on a baking sheet with marinara sauce, melted cheese, basil, ham, and onions.

Portobello Mushroom Pizzas

Honey balsamic roasted vegetable bowls with potatoes, peppers, onions, Brussels sprouts, carrots, and farro.

Honey Balsamic Roasted Vegetable Bowls

Baked samosa filled with potato, cauliflower, and peas on a plate with cilantro and mint dipping sauce.

Shortcut Baked Samosa

Asian quinoa stir fry with broccoli, carrots, cabbage, and snow peas in a bowl with stir fry sauce and sesame seeds.

Asian Quinoa Stir Fry

Cuban black bean bowl with bell peppers, cilantro, quinoa, and lime juice.

Cuban Black Bean Bowls

Slow cooker lentil soup with lentils, squash, carrots, spinach, and potatoes in a bowl with a hand holding it.

Slow Cooker Lentil Soup

Caprese flatbead with cherry tomatoes, fresh mozzarella, basil leaves, and balsamic vinegar cut into four slices.

Caprese Flatbread

Vegetarian chickpea nuggets in a baking dish with fresh parsley and ketchup.

Vegetarian Chickpea Nuggets

Ranch chickpea burgers served on a bun with lettuce, tomato, and ranch dressing.

Ranch Chickpea Burgers

Mexican chopped salad with black beans, corn, avocado, and Mexican dressing.

Mexican Chopped Salad with Honey Lime Dressing

Healthy Broccoli Cheese Soup with broccoli florets, cheddar cheese, and a creamy broth in two bowls.

Healthy Broccoli Cheese Soup

Baked frittata with tomatoes and goat cheese in a skillet with fresh herbs.

Baked Frittata with Tomato and Goat Cheese

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