100+ Hypoallergenic Plant-Based Lunch Recipes

In this post, I have included 100+ different hypoallergenic plant-based lunch ideas. Keep in mind, you can always choose from the hypoallergenic food list. I just wanted to provide these recipes to give you some ideas.

Hypoallergenic Plant-Based Recipes

Simple Recipes – My Favorites

Black beans and sauerkraut with brown rice and olive oil.

Brown rice pasta with sliced cucumbers, sliced grape tomatoes, fresh basil, sea salt and olive oil.

Steamed broccoli with salt and Japanese white sweet potato with honey drizzle on it.

Sweet potato with avocado oil, cucumber slices, and raw carrots.

Brown rice spaghetti with homemade sauce (tomatoes, olive oil, salt, fresh basil blended), Sliced green peppers, served over fresh spinach

Beyond burger on lettuce wrap with tomato, avocado, and cucumber slices.

Brown rice with olive oil and salt, raw asparagus, spears with sliced cucumbers.

Steamed broccoli with red potatoes, olive oil, and salt.

Rice cakes with plain hummus, slices of cucumbers, carrots and an avocado.

Steamed purple beets and carrots served over jasmine rice and sprinkled with dark honey.

Steamed cauliflower with rice, garbanzo beans, spinach and sauerkraut.

Jasmine rice with black beans and broccoli with sea salt, and avocado oil.

Chickpea pasta shells with sliced grape tomatoes, spinach, olive oil, salt.

Chickpea pizza crust, homemade tomato sauce, spinach, slices of tomato, fresh basil, olive oil, sea salt

Firm tofu steamed with carrots, broccoli, and cauliflower with salt and olive oil. Served over brown rice.

Mashed Canelli beans with salt and olive oil, served with steamed broccoli and kale.

Steamed golden beets with carrots and avocado oil, served with a Japanese white sweet potato drizzled with honey.

Lettuce wrap with black beans, avocado slices, tomatoes, rice, and cucumbers, drizzled with salt and olive oil.

Corn tortillas with tofu, spinach, tomatoes, black beans and avocado drizzled with olive oil and sprinkled with sea salt.

Grill mixed vegetables on a skewer, serve over brown rice with olive oil and salt.

Beyond burger with avocado and tomato slices, drizzled with oil and wrapped in a kale leaf.

Eggplant cubes sautéed in olive oil with sea salt, sliced grape tomatoes, served with spinach.

More Creative Recipes

Baked Sweet Potato Fries: Slice sweet potatoes, toss with olive oil and salt, and bake until crispy.

Rice and Bean Salad: Combine cooked rice, mixed beans, diced tomatoes, and olive oil. Season with salt.

Mushroom and Potato Sauté: Slice mushrooms and potatoes, sauté in olive oil, and season with salt.

Tomato Stuffed Peppers: Stuff bell peppers with a mixture of rice and diced tomatoes, drizzle with olive oil, and bake.

Banana and Pineapple Smoothie: Blend bananas and pineapple with a splash of water for a refreshing drink.

Chickpea and Avocado Mash: Mash chickpeas and avocado together, season with salt, and serve over toasted rice cakes.

Carrot and Apple Slaw: Shred carrots and apples, dress with olive oil and a sprinkle of salt.

Zucchini Ribbon Salad: Use a peeler to create ribbons of zucchini, toss with olive oil and salt.

Sweet Potato and Rice Patties: Mash cooked sweet potatoes with rice, form into patties, and pan-fry in olive oil.

Roasted Beet and Orange Salad: Slice beets and oranges, drizzle with avocado oil, and season with salt.

Cauliflower Rice Stir-Fry: Pulse cauliflower in a food processor until rice-like, sauté with olive oil, mixed vegetables, and salt.

Potato and Green Bean Bake: Slice potatoes and green beans, toss with olive oil and salt, and bake.

Rice Stuffed Tomatoes: Hollow out tomatoes, fill with cooked rice, top with a drizzle of olive oil, and bake.

Butternut Squash Soup: Blend roasted butternut squash with water until smooth, season with salt, and warm up.

Grilled Vegetable Platter: Grill slices of eggplant, zucchini, and bell peppers, drizzle with olive oil and sprinkle with salt.

Cold Bean Salad: Mix cooked beans with diced cucumber and tomato, dress with olive oil and salt.

Apple and Pear Compote: Cook diced apples and pears until soft, mash slightly for a sweet side dish.

Sautéed Spinach and Garlic Potatoes: Sauté spinach and sliced garlic in olive oil, serve with boiled potatoes sprinkled with salt.

Crispy Rice Pancakes: Make a batter from cooked rice and water, fry in olive oil until crispy edges form.

Roasted Root Vegetables: Roast carrots, parsnips, and sweet potatoes with olive oil and salt.

Potato and Onion Bake: Slice potatoes and onions, layer in a baking dish with olive oil and salt, bake until golden.

Fruit Salad with a Drizzle: Combine sliced fruits, drizzle with a touch of olive oil, and a pinch of salt to enhance the sweetness.

Rice and Vegetable Stew: Cook rice in a tomato-based sauce with diced vegetables, season with salt.

Stuffed Acorn Squash: Roast acorn squash halves, stuff with a mixture of rice and sautéed vegetables, bake with a drizzle of olive oil.

Potato Leek Pie: Layer slices of potato and leek in a pie dish, season with salt, cover with another layer of potatoes, drizzle with olive oil, and bake.

Fried Rice with Cabbage: Fry cooked rice with shredded cabbage in olive oil, season with salt.

Chilled Cucumber Soup: Blend cucumbers with water, season with salt, and chill for a refreshing soup.

Grilled Corn and Tomato Salad: Grill corn on the cob, slice off kernels, mix with diced tomatoes, and olive oil.

Baked Plantain with Bean Dip: Bake slices of plantain until tender, serve with a mashed bean dip seasoned with salt.

Garlic Broccoli Stir-Fry: Sauté broccoli and sliced garlic in olive oil, season with salt.

Rice Paper Rolls with Avocado: Wrap slices of avocado and julienned carrots in rice paper, serve with a side of olive oil for dipping.

Roasted Garlic and Potato Spread: Roast garlic, basil and potatoes, mash together with olive oil and salt, spread on rice cakes.

Sweet and Salty Fruit Mix: Combine melon, apple, and grapes, sprinkle with a pinch of salt and drizzle with olive oil.

Bean and Veggie Soup: Simmer beans with chopped veggies in water, season with salt, blend for a smooth texture.

Crispy Smashed Potatoes: Boil small potatoes, smash them, fry in olive oil until crispy, sprinkle with salt.

Rice and Veggie Bake: Mix cooked rice with chopped vegetables, season with salt, drizzle with olive oil, and bake until crispy.

Tomato and Cucumber Gazpacho: Blend tomatoes, cucumbers, and water, season with salt, and serve.

Grilled Asparagus and Tomato Skewers: Skewer asparagus and cherry tomatoes, grill, drizzle with olive oil and sprinkle with salt.

Warm Potato and Chickpea Salad: Toss warm boiled potatoes and chickpeas with olive oil and salt.

Avocado and Tomato Slices on Rice Cakes: Layer slices of avocado and tomato on rice cakes, drizzle with olive oil, sprinkle with salt.

Baked Banana with Olive Oil Drizzle: Bake a whole banana, slice open, drizzle with olive oil and a pinch of salt.

Crispy Tofu and Vegetable Stir-Fry: Fry tofu until crispy, add mixed vegetables, drizzle with olive oil, season with salt.

Mango and Sticky Rice: Cook sticky rice, serve with fresh mango slices, drizzle with a mix of olive oil and a pinch of salt.

Chilled Melon Soup: Blend cantaloupe or honeydew with a bit of water, season with salt, chill and serve.

Sautéed Brussels Sprouts and Apples: Sauté Brussels sprouts and diced apples in olive oil, season with salt.

Rice Pilaf with Mixed Vegetables: Cook rice with onions and mixed vegetables, season with salt, drizzle with olive oil.

Roasted Carrots and Beans: Roast carrots and green beans with olive oil and salt until tender.

Potato and Bean Hash: Sauté diced potatoes and beans in olive oil, season with salt.

Zucchini and Potato Fritters: Grate zucchini and potatoes, mix, form into patties, fry in olive oil, and season with salt

Broccoli, Carrot and Rice Stir-Fry: Sauté broccoli florets with carrots and cooked rice in olive oil, season with salt.

Cauliflower Soup: Blend steamed cauliflower with water until smooth, warm, and season with salt and a drizzle of olive oil.

Brussels Sprouts and Potato Hash: Pan-fry quartered Brussels sprouts and diced potatoes in olive oil, season with salt.

Kale and Apple Salad: Toss chopped kale with sliced apples, dress with olive oil and a pinch of salt.

Roasted Cauliflower and Chickpea Salad: Roast cauliflower florets and chickpeas, season with salt, and toss with olive oil.

Cabbage and Bean Stew: Simmer chopped cabbage with beans and diced tomatoes, seasoned with salt.

Broccoli and Bean Burritos: Fill lettuce leaves with steamed broccoli and mashed beans, season with salt.

Cauliflower Rice Pilaf: Grate cauliflower and sauté with diced vegetables, season with salt, and drizzle with olive oil.

Brussels Sprout Slaw: Shred Brussels sprouts, mix with olive oil, salt, and a squeeze of fresh lemon juice.

Stuffed Kale Rolls: Stuff kale leaves with a mixture of mashed potatoes and beans, bake with a drizzle of olive oil.

Cabbage and Potato Pancakes: Mix shredded cabbage and grated potatoes, form into patties, and fry in olive oil.

Broccoli and Fruit Smoothie: Blend steamed broccoli with bananas and a bit of water for a nutritious drink.

Roasted Cauliflower Steaks: Slice cauliflower into thick steaks, brush with olive oil, season with salt, and roast.

Sautéed Brussels Sprouts with Apples: Sauté Brussels sprouts and sliced apples in olive oil, season with salt.

Cabbage Wrapped Rice and Veggie Rolls: Wrap sautéed rice and vegetables in cabbage leaves, steam until tender.

Kale and Potato Soup: Cook diced potatoes and kale in a vegetable broth, season with salt.

Broccoli and Avocado Salad: Mix chopped broccoli with diced avocado, dress with olive oil and salt.

Cauliflower and Bean Tacos: Fill corn tortillas with roasted cauliflower and cooked beans, drizzle with avocado oil.

Brussels Sprouts and Rice Casserole: Layer cooked rice with sautéed Brussels sprouts, bake with a topping of mashed beans.

Stir-Fried Cabbage and Peppers: Sauté shredded cabbage and bell peppers in olive oil, season with salt.

Baked Kale Chips: Toss kale leaves with olive oil and salt, bake until crispy.

Roasted Cauliflower and Potato Salad: Roast cauliflower and diced potatoes, season with salt, and toss with olive oil.

Brussel Sprouts and Bean Salad: Mix cooked Brussels sprouts with white beans, olive oil, and salt.

Cabbage and Apple Salad: Thinly slice cabbage and apples, toss with olive oil and salt.

Broccoli and Rice Cakes: Mix steamed broccoli with cooked rice, form into patties, and pan-fry in olive oil.

Cauliflower and Potato Curry: Simmer cauliflower and potatoes in a tomato sauce, season with salt.

Brussels Sprouts and Sweet Potato Hash: Sauté diced sweet potatoes and Brussels sprouts in olive oil, season with salt.

Kale and Sweet Potato Bowl: Mix steamed kale with roasted sweet potatoes, drizzle with avocado oil, and season with salt.

Cabbage Rolls Filled with Rice and Beans: Stuff cabbage leaves with a mixture of cooked rice and beans, bake with a splash of olive oil.

Broccoli and Citrus Salad: Combine raw broccoli with orange segments, dress with avocado oil and a sprinkle of salt.

Cauliflower and Fruit Medley: Mix roasted cauliflower with your choice of diced fruit, dress with olive oil.

Sautéed Brussels Sprouts and Beans: Sauté Brussels sprouts and beans in olive oil, season with salt.

Cabbage and Potato Stew: Cook chopped cabbage and potatoes in a seasoned broth with olive oil.

Kale and Potato Frittata: Sauté kale and potatoes, mix with mashed beans, and bake until set.

Roasted Broccoli and Cauliflower: Roast broccoli and cauliflower with olive oil and salt until golden.

Brussels Sprouts and Apple Bake: Combine halved Brussels sprouts with sliced apples, bake with a drizzle of olive oil.

Cabbage and Fruit Coleslaw: Shred cabbage and mix with sliced apples and pears, dress with olive oil.

Stir-Fried Broccoli and Beans: Stir-fry broccoli with beans in olive oil, season with salt.

Cauliflower Fried ‘Rice’: Pulse cauliflower in a food processor, then sauté with mixed vegetables, season with salt.

Grilled Brussels Sprouts Skewers: Thread Brussels sprouts on skewers, grill, and brush with olive oil.

Kale and Bean Soup: Simmer kale and beans in a light vegetable broth, add a drizzle of olive oil.

Cabbage and Avocado Wraps: Wrap shredded cabbage and sliced avocado in collard green leaves.

Broccoli Slaw: Shred broccoli stems, mix with olive oil, salt, and a touch of lemon juice.

Cauliflower Tabbouleh: Substitute cauliflower for bulgur wheat, mix with diced tomatoes and cucumber, season with salt.

Sautéed Kale and Potatoes: Sauté kale and diced potatoes in olive oil, season with salt.

Cabbage and Potato Bake: Layer sliced cabbage and potatoes, drizzle with olive oil, season with salt, and bake.

Brussels Sprouts and Potato Salad: Mix boiled diced potatoes with steamed Brussels sprouts, dress with olive oil and salt.

Cauliflower and Bean Chili: Cook cauliflower and beans with diced tomatoes, season with salt.

Kale and Rice Stir-fry: Stir-fry kale with cooked rice in olive oil, season with salt.

Cabbage and Rice Stuffed Eggplant: Hollow out eggplants, stuff with a mix of cooked rice, sautéed cabbage, and beans, bake with olive oil.

Note to Readers

I understand that implementing these dietary changes may be difficult. If you have any questions about diet or health, feel free to get in touch. I’m here to help.

Happy healing everyone!

Matt Nedin, B.S.
Certified Holistic Nutritionist
EndSickness, Founder
Phone: (734) 846-8619
WhatsApp: +17348468619
Email: endsickness@gmail.com