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Healthy Vegan Lunch Recipes


Amira, aka Move & Munch, is a self taught plant-based food blogger from NY. She created three delicious and healthy plant based recipes during Veguary to keep you well fed on your vegan journey. Not only are these recipes easy and flavorful, they all take 15 minutes or less to prepare!

Her passion for dance, wellness, and her need to create led her on this journey to becoming a recipe creator. She is a practicing yogi that prioritizes mental health and mindfulness through food and movement. She enjoys making plant-based foods accessible and delicious. Check out her simple and tasty recipes for Tempeh Broccoli Stir-Fry, Creamy Pesto Pasta, and BBQ Chickpea Wraps below!


Tempeh & Broccoli Stir Fry

Prep Time: 10-15 minutes

Cook time: 20 minutes

Total Cook time: 30-35 minutes

Yields: 2-3 servings


  • 1/3 cup coconut aminos + 1/4 cup

  • 1 tsp ground ginger

  • 1/2 tsp black pepper

  • 1 tbsp chopped garlic

  • 2 tbsp coconut oil

  • 1/2 cup water

  • 3 cups chopped mushrooms

  • About 2 cups frozen broccoli

  • Pinch of salt


  1. Rinse off your mushrooms and roughly chop them, set off to the side.

  2. Cut your tempeh into small cubes and set off to the side.

  3. In a small bowl add your 1/3 cup coconut aminos, ground ginger, black pepper, chopped garlic, and coconut oil. Stir until well combined.

  4. Add a 1/2 cup of water to a 2-3 inch deep sauce pan on low to medium heat.

  5. Add your mushrooms and let cook for 4-5 minutes.

  6. Then add your broccoli, let cook for a couple more minutes.

  7. Add your tempeh, give it a good stir.

  8. Add your sauce mixture and mix until everything is well combined.

  9. Add a pinch of salt and 1/4 cup of coconut aminos.

  10. Mix again, and let simmer for a couple of minutes.

  11. Serve over rice, quinoa, or on it’s own.

  12. Enjoy!

Creamy Pesto Pasta

Prep Time: 10-15 minutes

Cook Time: 15-20 minutes

Total Cook Time: About 35 minutes

Yields: About 3-4 servings


  • 2 cups chopped basil

  • 1 cup chopped kale

  • 1 Tbsp chopped garlic

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 1/4 cup olive oil

  • 1 cup almond milk

  • 1/4 cup pine nuts

  • 2 slices Field Roast Chao cheez

  • Pasta of choice


  1. Give your kale and basil a good rinse.

  2. Chop up your kale and basil to make it easier to add to your blender or food processor.

  3. To a blender or food processor add your basil, kale, garlic, salt, black pepper, olive oil, pine nuts and 1/2 cup of almond milk. Blend until smooth.

  4. In a 2-3 inch deep sauce pan add 1/2 cup of almond milk and 2 slices of Chao cheez. Stir consistently until your cheez has begun to melt.

  5. Add your blended pesto sauce mixture to your cheez sauce. Stir for 2-3 minutes.

  6. Add your pasta of choice and stir for another couple of minutes.

  7. Serve & enjoy.

BBQ Chickpea Wrap

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Cook Time: 15 minutes

Yields: About 3 servings


  • 1/4 cup BBQ sauce

  • 1 can drained chickpeas

  • 1/2 a yellow or white onion

  • Mixed greens or lettuce

  • Multi-grain wraps

  • Shredded carrots


  1. Slice up your onion.

  2. In a sauce pan add about 1/4 cup of water on low to medium heat.

  3. Add your onions. Cook until your onions start to brown, adding more water as needed.

  4. Add your chickpeas and your BBQ sauce.

  5. Warm in the pan for 2-3 minutes.

  6. Add your mixed greens, carrots, and BBQ chickpea mixture to your wrap.

  7. Roll up your wrap, slice down the middle, serve & enjoy!


Connect with Amira J. online

Instagram: @moveandmunch

YouTube: Move and Munch

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