Any ideas for vegetarian packed lunches?

Hey, am vegetarian and take lunch with me to college but am getting a bit tired of a sandwich or pasta etc.

Recently I've found myself still wanting something else so I go to the dredded vending machines!! I know its bad but i cant seem to resist-especially when everyone else is eating chocolate n crisps.

Any ideas that are low calorie but nutritious and tasty??
I like lentils so is there something with them perhaps?

Thanks!

Things that I've done in the past:

Cook some bulgur wheat, mix it with some chickpeas/lentils, chopped green onion, chopped red pepper, lemon juice, maybe a little crushed garlic, any other veggies or spices you want. Yummy!

or try

Half a pita spread with some good hummus (or make your own with chickpeas, lemon juice, garlic, and a little EVOO in the blender) and stuffed with cucumbers, lettuce, tomatoes, or some roasted veggies.

or make a big pot of soup, and freeze individual serving size containers. On the weekend I made an awesome soup with vegetable stock, canned pumpkin, a bit of molasses, cloves, a few Indian spices, and lentils. Sweet, spicy, tons of vitamins and fiber!

I don't know about a whole meal but a friend of mine loves wasabi flavored edamames.  I think the spelling is correct.  Roasted green soybeans.  About 130 calories and lots of fiber protein and good fat (about 30 percent) per serving.

take a whole wheat tortilla, add on some hummus or another healthy dip, then fill it with cole slaw mix right from the bag (w/o dressing), roll it up and chow down! if you need/want more calories add some cheese in there. mmm, i want one now!

http://veganlunchbox.blogspot.com/

recipezarr.com

 You can look through tons of recipes. You can sift the recipes a million ways to find low cal vegetarian cusine.

 I am a vegetarian as well, and if it were not for the recipe sifted I too would be eating the same thing.

one thing I love to do is

beat 1 egg and 1 egg white together

finely chop 1 sping onion

mix a hand full of chopped baby spinach leaves with 2 cherry tomatoes and 50g cottage cheese together  - season to taste

lightly spray a frying pan with olive oil and soften onion for a few minutes. Pour over egg- cook into a very thin omelette (don't turn) which should be the thickness of a tortilla for a few minutes. Bottom of omelette should be light brown.

Slide out of pan. Cool. Spoon filling over omelette and roll. I usually slice it into three pieces to fit it in my lunch box and have it with some lettuce.

 

 

I just made a Chunky Vegetable Stew the other day, which was really hearty (thanks again Veg Times). It was even better on day 2. They said it was 290 cal/serving, but CC says it's 368/serving. I went with the higher number.

Serves 4

• 2 Tbs. olive oil
• 1 onion, cut into thick slices
• 3 cloves garlic, minced
• 1 14 1/2-oz. can stewed tomatoes, undrained
• About 2 cups cooked garbanzo beans
• 2 sweet potatoes or yams, peeled and cut into 2-inch chunks
• 3/4 tsp. crushed rosemary (I used 2.5 tsp chopped fresh)
• 1 large zucchini, cut into 1/4-inch-thick slices
• Salt and freshly ground black pepper to taste
• 1/4 cup soy Parmesan cheese, optional (not necessary)

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion, separating the slices into rings, and cook for about 5 minutes, or until soft. Add the garlic, and cook for 1 minute. Add the tomatoes and juices, garbanzo beans, sweet potatoes and rosemary. Bring to a boil, and reduce the heat to low.
2. Add the zucchini, stir, cover and cook for 15 to 20 minutes, or until the potatoes are tender. Stir in the salt and pepper, garnish with the cheese, if using, and serve.