Which Vegan Recipes Are Suitable For the Office?

It is entirely possible to eat animal product-free in the office. If you cannot find a suitable offer in the canteen or at the bakery, numerous vegan recipes offer you the opportunity to prepare snacks and lunch for everyday work yourself. It is particularly important that a vegan office meal can be easily transported and fills you up enough. It is also practical to pre-cook dishes and take them away in portions in Tupperware or sealable glasses. If you don’t have much time, you can pre-cook for several days at a time at the weekend or on a holiday and freeze the portions in advance. If there is no microwave in the office, cold dishes such as wraps, sandwiches, or pasta salads will satisfy hunger and provide energy. Fruit, nuts, and dried fruit are suitable as healthy snacks for in between meals. Salads are also great as a snack or side dish. However, to ensure that leafy salads do not get soggy during transport, the dressing should be transported in a separate container and only put on the salad just before consumption.

Pasta dishes are practical vegan recipes that can also be prepared quickly the evening before the working day. A portion of spicy tomato sauce with wholemeal pasta, for example, can be prepared using 50 grams of wholemeal tagliatelle, 10 grams of pine nuts, 2 cloves of garlic, 2 large tomatoes, 1 dried tomato, 1 tablespoon of olive oil, and some rocket and basil leaves: first place the pine nuts in a coated pan Roast while cooking the wholemeal pasta in lightly salted water. Briefly fry the chopped tomatoes and garlic in the pan over high heat, then add the chopped sun-dried tomato and chopped basil and season the pasta sauce with salt and pepper.

Homemade hummus tastes great as a nutritious addition to salads or as a vegan spread, and can easily be transported to the office in a Tupperware container. For two servings with side salad and dressing you need a can of chickpeas (425 grams drained weight), 100 milliliters vegetable stock, 300 grams cherry tomatoes, 1 heart of romaine lettuce, half a bunch of chives, 2 tablespoons of white balsamic vinegar, 3 tablespoons of olive oil, 1 bunch of flat-leaf parsley, half a teaspoon cumin, half a teaspoon chilli flakes, pepper, salt, and sugar. Bring the vegetable broth to the boil, add the chickpeas and simmer for five minutes with the lid closed. Meanwhile, halve the tomatoes and cut the romaine lettuce into bite-sized pieces. Then chop the chives and mix half of them with balsamic vinegar, 2 tablespoons of olive oil, the chopped parsley leaves, salt, pepper, and a pinch of sugar. Next, puree the soft-boiled chickpeas and season with cumin, salt, and pepper. The puree, the seasoning sauce, and the salad can be taken to the office separately. Before eating, pour the sauce over the chickpea hummus and serve with the salad. If you want to vary something, try our recipe for spicy hummus with carrot, ginger, and cumin!

Falafel is also a vegan recipe based on chickpeas. The meatball-like balls can be combined in many ways and taste good with a salad or with a homemade dip. For two servings of falafel you need 200 grams of dried chickpeas, 1 small onion, 1 clove of garlic, half a bunch of parsley, 2 tablespoons of flour, 1 teaspoon of cumin, and a quarter teaspoon of baking powder. It’s best to prepare the falafel over the weekend since the chickpeas have to soak in water for about four hours before they’re ready to use. Canned chickpeas, on the other hand, are not suitable for falafel. Drain the soaked chickpeas and puree them finely. Then peel the onion and garlic and dice each very finely or put them through the garlic press. Wash the herbs, dry them and chop them finely as well. Then add the chopped herbs, garlic, and onion together with the baking powder and 50 to 100 milliliters of water to the chickpea mixture and puree everything together again. Then the dough should rest for about 30 minutes. If it is still very soft, you can stir in some flour to make it more malleable. Then form small balls from the mass and fry them in hot olive oil until they are crispy and brown.

Homemade dips are also suitable as simple vegan recipes that can be combined with bread, in wraps, with vegetable sticks, or falafel. For example, an aubergine cream made from two aubergines, a clove of garlic, and a little olive oil. Salt, pepper and, if desired, chili, herbs, sesame paste, or chopped spring onions are added for seasoning. To prepare, clean the eggplants, remove the stems and cook in the oven until tender, about 30 minutes. Peel the cooled aubergines and remove the seeds if necessary. Chop the garlic and then puree everything together with the olive oil until the desired creamy consistency is reached. Fold in chilli, herbs, or chopped spring onions to taste.