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.

During the Summer months, cherries add juicy, tart flavor to this stellar quinoa salad. Outside of this fruit's short season, try sliced strawberries, pomegranate arils, or other tangy fruits.

Plenty of vegetables — caramelized onions, bell peppers, zucchini, and sun-dried tomatoes — bulk up this crave-worthy Mediterranean quiche.

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.

Creamy but not heavy, thanks to a Greek-yogurt base, this broccoli soup is a cold-weather favorite.

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.

Bold and saucy, barbecue black-eyed peas make for a solid lunch when paired with millet, brown rice, or quinoa.

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

Pack the individual components of this tofu, cabbage, and carrot salad in a Japanese-style bento box.

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

Antipasto elements, including olives, feta, and sun-dried tomatoes, enliven pasta salad.

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

This vegan chili is a year-round option thanks to canned pumpkin.

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

This zesty marinated chickpea salad is basically two recipes in one. It's great as a stand-alone salad, but it can also be combined with roasted bell peppers and olives between bread for a memorable sandwich.

While this sun-dried tomato salad is best in the Summer months, cherry tomatoes are still pretty solid even in the off-season, making this a year-round option.

Six varieties of beans combine forces for a salad that's far from homogeneous or boring.