10 Make Ahead Vegetarian Lunches That Won’t Get Soggy

Pesto Tortellini and Vegetable Skewers

These colorful little skewers feel much more special than an ordinary container of pasta, but they are incredibly easy to prepare.

Cook cheese tortellini just until tender, drain it well and spread it on a clean tray to cool. Once it is completely cool, thread it onto small skewers with mozzarella pearls, pieces of bell pepper, sugar snap peas and whole grape tomatoes.

If you are packing this lunch for a younger child, skip the sharp skewers and place the same ingredients in a divided container.

Add a small container of thick pesto yogurt dip or your favorite creamy pesto on the side. A handful of fruit makes this a colorful and satisfying lunch.

Pack Together: Cooled tortellini, mozzarella pearls, bell pepper, sugar snap peas and whole grape tomatoes.

Pack Separately: Pesto dip and any juicy cut fruit.

Add at Noon: Dip each skewer into the pesto or spoon a small amount over the ingredients just before eating.

Keep Cold: Yes. The tortellini, cheese and dip should remain properly chilled.

Andrea’s Little Tip: Do not pour pesto over the skewers the night before. Keeping it on the side prevents the vegetables and pasta from becoming slippery and overly soft.

Crispy Bean and Cheese Quesadilla Wedges

A warm quesadilla is wonderfully crisp, but that texture can disappear quickly when it is sealed in a container too soon.

Spread a thin layer of refried beans over a flour tortilla. Sprinkle it with shredded cheddar or pepper jack cheese and a few finely sliced scallions. Top it with a second tortilla and cook it in a lightly oiled skillet until both sides are golden and the cheese is melted.

Here comes the important part…place the cooked quesadilla on a cooling rack and let it cool completely before slicing or packing. The rack allows steam to escape from both sides.

Cut the quesadilla into wedges and place a small piece of parchment between the layers. Add salsa, sour cream or guacamole in tightly covered containers.

Pack Together: Completely cooled quesadilla wedges with small pieces of parchment between them.

Pack Separately: Salsa, sour cream, guacamole and any juicy fruit.

Add at Noon: Dip the wedges instead of pouring salsa over them.

Keep Cold: Yes, especially when packing sour cream, guacamole or other perishable sides.

Andrea’s Little Tip: A very thick layer of beans can make the tortilla soft. Use a thin layer and let the cheese do its delicious job of holding everything together.

Crunchy Sesame Noodle Lunch Box

This colorful noodle box is packed with texture and tastes delicious cold.

Begin with cooked and cooled noodles. Add shredded cabbage, carrots, sliced sugar snap peas, shelled edamame and scallions. Toss the noodles with only a small spoonful of sesame dressing so they do not stick together.

Pack the remaining dressing in a separate container. Toasted sunflower seeds and crispy rice noodles can travel in another tiny dry container so they stay perfectly crunchy.

Pack Together: Lightly dressed noodles, cabbage, carrots, sugar snap peas, edamame and scallions.

Pack Separately: Extra sesame dressing, toasted sunflower seeds and crispy rice noodles.

Add at Noon: Stir in the extra dressing and scatter the crunchy toppings over everything.

Keep Cold: Yes. Pack the noodle box with proper cold sources.

Andrea’s Little Tip: Shredded cabbage holds up much better than delicate lettuce and gives every bite a wonderful crunch.

Baked Corn and Pepper Mini Frittata Box

Mini frittatas are easy to prepare ahead, simple to portion and delicious served cold or at room temperature during the meal.

Whisk eggs with a splash of milk, then stir in sweet corn, finely diced bell pepper, scallions and shredded cheddar cheese. Divide the mixture among greased muffin cups and bake until the centers are completely set.

Allow the frittatas to cool on a wire rack before refrigerating them. Pack two or three with crisp vegetables, fruit and a few crackers.

Pack Together: Fully cooled mini frittatas and dry vegetables such as carrots, celery or sugar snap peas.

Pack Separately: Crackers, juicy fruit and any creamy dip.

Add at Noon: Add the crackers to the plate or lunch tray just before eating.

Keep Cold: Yes. Eggs and cheese must remain properly chilled.

Andrea’s Little Tip: Pat thawed frozen corn dry before adding it to the egg mixture. Removing that extra moisture helps the frittatas stay light instead of watery.

White Bean, Roasted Pepper and Feta Mini Pitas

These little pitas are creamy, filling and packed with flavor, but we are not going to assemble them until lunchtime.

Lightly mash drained white beans with crumbled feta, a spoonful of plain Greek yogurt, chopped parsley, a squeeze of lemon and roasted red pepper that has been patted very dry. Season the mixture with black pepper and a small pinch of garlic powder.

Pack the filling in one container and the mini pitas in another. Add cucumber slices or crisp lettuce separately if you would like a little extra freshness.

Pack Together: The white bean, feta and roasted pepper filling.

Pack Separately: Mini pitas, cucumber slices and crisp lettuce.

Add at Noon: Spoon the filling into the pitas and add the vegetables right before eating.

Keep Cold: Yes. Keep the filling and fresh vegetables chilled.

Andrea’s Little Tip: Roasted peppers carry quite a bit of liquid. Press them gently between clean paper towels before chopping them for the filling.

Mediterranean Couscous Lunch Cups

Mediterranean couscous is wonderful for meal preparation, but cucumber and dressing can make it watery when they sit in the bowl overnight.

Combine cooked and completely cooled couscous with chickpeas, chopped parsley, sliced olives, crumbled feta and roasted red pepper that has been drained well.

Place diced cucumber in a small separate container and pack lemon herb dressing in another. When lunchtime arrives, stir everything together for a salad that still tastes fresh.

Pack Together: Couscous, chickpeas, parsley, olives, feta and well drained roasted red pepper.

Pack Separately: Diced cucumber and lemon herb dressing.

Add at Noon: Stir in the cucumber and dressing just before eating.

Keep Cold: Yes. The couscous mixture and dressing should stay chilled.

Andrea’s Little Tip: Fluff the cooked couscous and spread it on a tray to cool. Packing it while warm creates condensation and softens all of the other ingredients.

Savory Cheddar Zucchini Muffin Snack Box

A savory muffin makes lunch feel cozy and homemade without relying on a sandwich.

Use your favorite cheddar zucchini muffin recipe, but squeeze the grated zucchini extremely well before adding it to the batter. Let the muffins cool completely on a wire rack before storing them.

Pack one or two muffins with carrots, sugar snap peas, apple wedges and a small container of scallion cream cheese or herbed yogurt dip.

Pack Together: Cooled savory muffins and dry, crisp vegetables.

Pack Separately: Creamy dip and apple wedges.

Add at Noon: Spread a little scallion cream cheese on the muffin or enjoy it as a dip for the vegetables.

Keep Cold: Yes, because the lunch contains cheese and a creamy dip.

Andrea’s Little Tip: Never wrap a warm muffin in plastic. Let every bit of steam escape first, then refrigerate it in a covered container.

Crispy Chickpea Taco Lunch Kit

This one is a little build your own taco party tucked inside a lunchbox!

Roast seasoned chickpeas until crisp, then let them cool completely before covering them. Pack them with small tortillas, crunchy taco shells or sturdy tortilla chips.

Use separate compartments for shredded lettuce, cheese, corn and diced bell pepper. Salsa and sour cream each go into their own tightly covered container.

Pack Together: Cheese, corn and diced bell pepper can share one chilled compartment.

Pack Separately: Crispy chickpeas, tortillas or chips, lettuce, salsa and sour cream.

Add at Noon: Build the tacos or create a crunchy taco bowl immediately before eating.

Keep Cold: Keep the cheese, lettuce, salsa and sour cream chilled. The completely cooled roasted chickpeas and unopened dry shells can remain separate from the cold ingredients.

Andrea’s Little Tip: Do not place freshly roasted chickpeas into a closed container. Even a little remaining warmth will create steam and steal their crunch.

Caprese Pasta Skewers With Balsamic Dip

Caprese flavors are always a treat, and serving them on small pasta skewers makes this lunch fun without making it complicated.

Thread cooked and cooled pasta, mozzarella pearls, whole grape tomatoes and folded basil leaves onto small skewers. Pack a thick balsamic glaze or balsamic dressing in a tiny leakproof container.

Add a few olives, fresh fruit or crunchy vegetables to complete the lunch.

Pack Together: Cooled pasta, mozzarella pearls, whole grape tomatoes and basil on the skewers.

Pack Separately: Balsamic dip, olives and any juicy cut fruit.

Add at Noon: Dip the skewers into the balsamic or drizzle a very small amount over them immediately before eating.

Keep Cold: Yes. Mozzarella and cooked pasta should remain properly chilled.

Andrea’s Little Tip: Keep the tomatoes whole whenever possible. Once sliced, they release far more juice into the container.

Apple, Cheddar and Sunflower Butter Cracker Stacks

This lunch is simple, crunchy and perfect for anyone who enjoys a little sweet and savory combination.

Pack crisp apple slices, cheddar cheese squares, sturdy whole grain crackers and sunflower seed butter in separate compartments. A few raisins, grapes or dried cranberries can be added on the side.

To help prevent browning, briefly dip the apple slices in lemon water and dry them very well before packing.

Pack Together: Cheddar squares and other dry chilled ingredients can share a compartment.

Pack Separately: Crackers, apple slices and sunflower seed butter.

Add at Noon: Build little stacks with a cracker, apple slice, cheddar and a small dab of sunflower seed butter.

Keep Cold: Yes. The cheddar and sliced apples should remain chilled.

Andrea’s Little Tip: Drying the apple slices after their lemon water dip is essential. We want the apples fresh, but we also want those crackers to stay crisp!