Do you find no time to prepare lunch? Here are few recipes that you can prepare for your on-the-go lunch days:

Noodle Salad and Peanut Butter Dressing
Prepared in fifteen minutes, this Asian recipe is full of protein and fiber. Here are the ingredients

• 150 grams of noodles
• One small salad mix (lettuce, purple kale, carrot, red cabbage)
• Two tablespoons of peanut butter
• Two tablespoons of soy sauce
• Two tablespoons of maple syrup
• Two tablespoons of vinegar
• Dried ginger, chopped or grated
• One clove of chopped garlic
• One small dash of water
• Handful of roasted peanuts
• Coriander/cilantro
• Lime, for decoration

Instructions to prepare:
Cook the pasta. Rinse the vegetables. Chop the salad. Peel and grate the carrots. Put the chopped salad and the grated salad in a large bowl. Mix the peanut butter with honey, soy sauce, and vinegar in a small bowl. Add ginger and garlic in this small bowl. Add some water in the small bowl to thin the sauce. Roughly chop peanuts. Roast the peanuts on medium heat. Drain pasta and add it to the salad in the large bowl. Add the sauce and peanuts and mix well. Serve with the lime and coriander

Tofu and Kale Pesto Sandwich
Another fifteen-minute recipe which is simple to make and nutritious! Here are the ingredients:

• For vegan kale pesto
  • Three handfuls of kale
  • Half cup of walnuts
  • One clove of garlic
  • Three tablespoons of nutritional yeast
  • Six tablespoons of olive oil
  • Half teaspoon of Italian spice mixture
  • Salt
  • Black pepper
• For the sandwiches:
  • Seven oz of smoked tofu
  • One small zucchini, cut into slices
  • One carrot
  • Lettuce
  • Two whole wheat buns

Here are the instructions:
Prepare the kale pesto by putting all the ingredients into a food processor. Blend until smooth. Cut tofu into thin strips. Take a medium pan and heat some olive oil. Stir-fry the tofu for about three minutes until it is brown.Once tofu is done, put it aside. Heat some olive oil and cook the zucchini slices for three minutes Season with pepper, salt, and the Italian spice mixture. Cut sandwiches into half. Coat both sides of the sandwich with kale pesto. Add lettuce, tofu, carrots and grilled zucchini

Vegan Mexican Burritos
These protein-packed burritos are delicious and easy to prepare! Here are the ingredients:

• Two cups of chopped red potatoes
• Two cups of chopped bell pepper strips
• Quarter cup of water
• Half a teaspoon of fine sea salt
• One cup of cooked chickpeas
• One cup of corn
• One cup of smooth salsa
• One teaspoon of ground cumin
• Half a teaspoon of ground chipotle chile pepper spice
• Avocado cumin cream
• One large avocado
• Half teaspoon of ground cumin
• Two tablespoons of salsa
• Half tablespoon of water
• Quarter teaspoon of fine sea salt
• Large tortillas, of your choice
• Optional garnish of fresh chopped jalapenos

Instructions to prepare:
Roast the potatoes in a preheated oven to 400 degrees F (204 C). Chop bell peppers into strips. Get chickpeas, corn, and spices ready. Cook the bell peppers. Add bell peppers to a large pan with a quarter cup of water. Cook them till the water evaporates. Add chickpeas with corn, salsa, cumin and chipotle chile pepper spice. Stir well to coat the bell peppers. Cook this mixture for ten minutes to heat everything up. Stir the roasted potatoes into the vegetable mixture. Prepare avocado cumin cream. Add the cooked vegetable mixture to your tortillas. Add avocado cream inside the tortillas

Sandwich of Smoky Tempeh, Apple, and Arugula
This easy-to-prepare recipe makes four delicious sandwiches! Here are the Ingredients:·

• One package of BBQ flavor tempeh strips
• Two sliced red apples
• One small bunch of arugula
• Eight slices of sprouted wheat
• Caramelized onion & sage aioli

Instructions to prepare:
Grill the tempeh strips on a griddle until they are crisp. Slice the apples. Wash the arugula. Toast the bread. Spread the aioli on four of the bread slices. Divide tempeh, the apple slices, and the arugula, between four sandwiches.

Chickpea Spinach Salad
A seven-minute recipe that is highly nutritious! Here are the ingredients:

• One can of drained and rinsed chickpeas
• One large handful of spinach
• 3.5 ounce of feta cheese
• One small handful of raisins
• Half a tablespoon of lemon juice
• One tablespoon of honey
• Four tablespoons of olive oil
• One teaspoon of ground cumin
• Salt
• Half a teaspoon of chilli flakes

Instructions to prepare:
Chop the cheese. Add spinach and chickpeas in a large bowl. Mix honey with oil, lemon juice and raisins in another small bowl. Add cumin, salt, and pepper into the small bowl and mix well. Drizzle the dressing over spinach and chickpeas in the large bowl and top with the cheese