Fuel your day

At LSE Halls, we know that eating well is key to staying energised, focused, and ready to tackle your jam-packed student schedules. That’s why our dining menu is equally packed with delicious, protein-rich vegan and vegetarian options to keep you going throughout your day. Whether you’re after a hearty plant-based meal or just looking to boost your daily protein intake, we’ve got you covered.

Our protein-packed dishes

Our menu is designed to keep things nutritious and flavourful, so you’ll never be stuck with a boring plate of salad. Here’s a sneak peek at some of our top vegan and vegetarian meals available throughout the week (menu cycle week 1m commencing 17th February):

• Vegan: Sweet Potato, Chickpea & Lentil Coconut Curry (15g protein)
• Vegetarian: Chipotle Spiced Black Bean Burrito (18g protein)
• Sides: Fried Garlic Rice (5g protein), Roasted Maple Carrots (3g protein)

• Vegan: Pesto Orzo with Mediterranean Veg (10g protein)
• Vegetarian: Rainbow Vegetable Winter Tart (8g protein)
• Sides: Coconut Rice (6g protein), Rainbow Caprese Salad (4g protein)

• Vegan: Mushroom Adobo with Tofu (15g protein)
• Vegetarian: Supplant Bolognese Pasta Bake (15g protein)
• Sides: Mini Roast Potatoes (7g protein), Baked Plantain (3g protein)

• Vegan: Falafel Mezze with Hummus & Pitta (20g protein)
• Vegetarian: Butternut Squash Risotto with Pumpkin Seeds (12g protein)
• Sides: Tabbouleh (6g protein), Braised Leeks (5g protein)

• Vegan: Plant-Based Burger with Tomato & Lettuce (22g protein)
• Vegetarian: Veggie Noodle Stir Fry with Bean Shoots (10g protein)
• Sides: Spiced Rice Pilaf (6g protein), Heritage Roast Carrots (5g protein)

• Vegan: Creamy Green Pasta with Tofu & Olives (25g protein)
• Vegetarian: Carrot, Cranberry & Red Onion Tagine (7g protein)
• Sides: Quinoa with Lemon & Herbs (8g protein), Steamed Green Veg (6g protein)

The protein content for each dish is estimated based on the typical protein values of individual ingredients per serving. These estimates come from nutritional databases and standard values for common plant-based protein sources.

Sources used for estimations:

• Chickpeas, Lentils, Black Beans (7-9g per 100g)

• Tofu (10-12g per 100g)

• Seitan (20-25g per 100g)

• Quinoa (8g per cup)

• Pasta (6-8g per 100g)

• Nuts & Seeds (5-7g per tbsp)

• Vegetables (2-4g per serving depending on type)

Each dish’s total protein content is calculated based on approximate portion sizes used in a standard meal. The numbers reflect an estimate, though actual values may slightly vary based on portioning and preparation methods.

Eating enough high-quality plant-based protein doesn’t have to be hard, or boring! We make sure you get satisfying protein-rich meals every day, regardless of your dietary preferences.