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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