22 Vegetarian Brown-Bag Lunches That Won't Leave You Hangry an Hour Later

Cashew cream adds lush texture to wild-mushroom soup.

The same qualities that make this veggie-packed soba noodle salad one of our potluck staples (it's served at room temperature and holds up to being dressed ahead of time) make this a solid brown-bag lunch option.

Low effort to make (it's a straightforward, set-it-and-forget-it slow-cooker recipe) and great as leftovers, this hearty chili is a no-brainer inclusion to this list.

Like all pasta salads, this Mediterranean orzo-based version tastes better after the ingredients have a few hours (at least) to mingle.

Use this slow-cooker white-bean recipe as a template to make a vegetarian version. Simply omit the pancetta and swap vegetable stock or water for the chicken stock.

If you can't find millet, substitute brown rice in this satisfying millet, lentil, and pomegranate salad.

If you've yet to get on board with the mason jar salad trend, this roasted sweet potato and quinoa option is a great place to start.

A generous helping of soy-sauce-glazed pumpkin seeds and hearty greens (shredded brussels sprouts and kale) make for a far-from-wimpy salad.

Bring this quinoa salad for lunch if you want to brighten up your day with some colorful fruits and veggies!

Treat yourself to a slice of caramelized shallot and mushroom quiche.

Corn kernels, black beans, and confetti-like diced bell peppers, radishes, and red onion combine into a hearty, salsa-like salad.

One of our favorite ways to eat quinoa is in this fresh Mediterranean salad.