Home Lunch VEGAN SCHOOL LUNCH IDEAS #2 || Healthy, Easy & Delicious

VEGAN SCHOOL LUNCH IDEAS #2 || Healthy, Easy & Delicious

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LUNCH #1: Roast Veggie Quinoa Salad w/ orange wedges & mixed nuts

Ingredients:
• 1 cup quinoa
• 1 veggie stock cube
• 1 red capsicum/pepper, diced
• 1 zucchini, diced
• 1 red onion, sliced into thin pieces
• 1 sweet potato, peeled and diced
• 1 tbsp @tableofplenty lemon & herb dukkah
• 2 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 punnet cherry tomatoes, halved
• 2 loose cups baby spinach & rocket
• Juice of 1 lemon
• Freshly cracked black pepper
• SIDES: 1 orange, sliced into wedges & handful of mixed nuts (almonds, walnuts, cashews)

Method:
1. Rinse quinoa well and place into a small saucepan with 2 cups of water and veggie stock cube. Bring to the boil, lower heat, cover and simmer for 15-20 minutes or until quinoa has absorbed all the liquid and fluffed up. When cooked, keep lid on for an additional few minutes before fluffing up and setting aside to cool.
2. In a large bowl, combine capsicum, zucchini, red onion, sweet potato, dukkah, garlic powder, rosemary and oregano. Mix well. Bake or airfry at 180*C until veggies have cooked through and become golden/slightly brown on the outside.
3. Combine all remaining ingredients into a large bowl and mix well until well incorporated.
4. Place roast veggie salad into a container of choice along with the oranges and nuts.

LUNCH #2: Grilled Veg Turkish Bread w/ tomatoes & PB bliss balls

Ingredients:
• ¼ eggplant, thinly sliced
• ½ zucchini, thinly sliced
• 1 tsp dried oregano
• Olive oil to grease griddle
• Handful fresh rocket
• 1 tbsp pesto (I made my own oil-free pesto using avocados as a base. Feel free to use a vegan store-bought one or make your own home-made pesto!)
• Turkish bread
• Few strips of roasted pepper
• 2 tbsp sundried tomatoes (in oil or without oil, up to you)
• 2 cups roasted peanuts, cooled (I was a tad short on time so I didn’t let them cool for long enough hahaha)
• 1/3 cup shredded coconut
• Pinch of salt
• 1 tsp vanilla (I only had a pinch left so I used the remainder)
• 1 cup Medjool dates
• ¼ cup rice malt syrup
• SIDES: Handful mixed tomatoes, washed

Method:
1. Toss eggplant and zucchini with oregano until well coated. Cook on a well greased griddle until cooked through and both sides are charred.
2. Assemble bread by spreading on some pesto, adding fresh rocket, roasted pepper, sundried tomato, grilled veggies and finally topping with the other slice of bread. Slice in half if desired and place into lunch box.
3. To make bliss balls, add all ingredients into a food processor and process until you end up with a crumbly mixture. (I added the dates in 2 parts because I was literally testing out the recipe as I went soooo 1 cup seemed to suffice). Using clean hands, roll into balls. This will make around 16 so you have enough to bring and eat throughout the week.
4. Fill the small compartments with the bliss balls and some washed mixed tomatoes.

LUNCH #3: Tofu & veggie sushi with strawberries, carrots & hummus

Ingredients:
– 1 sushi mat
– 1-2 nori sheets (depending on how many you want to make)
– Rice seasoning (per ½ cup cooked rice): 2 tsp rice vinegar, 1 tsp coconut sugar, ¼ tsp salt
– ½ cup cooked rice, per roll
– Thinly sliced avocado
– Long thin slice of cucumber
– Thinly sliced carrots
– ½ tbsp sesame oil
– Thick long slices of firm tofu
– Sauce: 1 tbsp dark soy sauce, 2 tsp coconut sugar, dash of black pepper, 1 tsp vegan ‘satay’ paste (optional)
– SIDES: Handful washed strawberries, 1 carrot peeled & sliced into thick match sticks, 2 tbsp hummus

Method:
1. Cook rice in rice cooker or on stove. Once cooked, cool and add in rice vinegar, coconut sugar & salt. Mix well.
2. Heat sesame oil on a frypan and fry tofu until golden on the outside. Add in sauce and toss and cook for 20-30 seconds until tofu absorbed sauce.
3. To assemble, place nori sheet shiny side down on a sushi mat. Spread rice onto sheet and leave a 2cm gap at the far end of the nori. In the middle of the rice place carrots, cucumber, avocado & tofu. Bring the closest end of the nori towards the further end, stopping at where the gap beings. Grab tightly to make sure sushi roll is rolled tight and firm, dab your fingers with some water and wet the edges of the gap, continue to roll to seal it up.
4. Slice sushi into bite sized pieces using a clean knife, wiping the knife with a damp cloth in between to prevent the sushi from tearing or becoming messy from the rice.
5. Add sushi, strawberries, carrots & hummus into your lunch box.
6. ENJOY!!!!!!

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24 Comments

  1. l mc

    August 27, 2018 at 9:34 am

    does anyone know where the boxes are from?

    Reply

  2. jeanie bayer

    August 27, 2018 at 9:34 am

    this looks sooo good

    Reply

  3. Ush

    August 27, 2018 at 9:34 am

    NOBODY AIN'T GOT TIME FOR THAT IN THE MORNIN😂😂😂

    Reply

  4. Harley Quinn

    August 27, 2018 at 9:34 am

    Could I cook the tofu in the air fryer?

    Reply

  5. Harley Quinn

    August 27, 2018 at 9:34 am

    Not even vegan but that grilled zucini sandwich looks delicious, deffinatly guna try that! Thank you!

    Reply

  6. Danielle Barrow

    August 27, 2018 at 9:34 am

    Wish there was LOVE button. Where do you buy your greens. Everytime I go to Walmart, I buy a bag of salad but it rots after 2 days

    Reply

  7. Maria A

    August 27, 2018 at 9:34 am

    This is way too low in protein a high in carbs…

    Reply

  8. Ygb 11

    August 27, 2018 at 9:34 am

    omg the sandwich looks so good

    Reply

  9. GabyFenwick

    August 27, 2018 at 9:34 am

    This makes me really wish we were allowed to bring nuts to my school. Damn you allergies!!!

    Reply

  10. Dena Lowenberg

    August 27, 2018 at 9:34 am

    Do you use brown sushi rice or brown rice? I can't seem to find brown sushi rice. Thanks

    Reply

  11. GeNiOoHaZeL

    August 27, 2018 at 9:34 am

    I need to make these for work 🙂 THANK YOU for sharing 😀

    Reply

  12. Jeanine Siegrist

    August 27, 2018 at 9:34 am

    wow,wow,wow….

    Reply

  13. truebliss

    August 27, 2018 at 9:34 am

    Looks delicious!

    Reply

  14. Luna Kurosaki

    August 27, 2018 at 9:34 am

    how does everyone like cherry tomatoes??? there like gross..

    Reply

  15. FitVeganFoodie

    August 27, 2018 at 9:34 am

    LOVED lunch idea number three I can't wait to try it out! Thanks for the inspiration!

    Reply

  16. eradicatedsoul

    August 27, 2018 at 9:34 am

    Badaam k laddu 😍

    Reply

  17. susan

    August 27, 2018 at 9:34 am

    bruh this channel is amazing

    Reply

  18. Piece Of Cake Life

    August 27, 2018 at 9:34 am

    Great Video!
    My daughter and I are recent vegans-so this is great inspiration! By the way, you can cook the quinoa in your rice cooker as well. We use it oatmeal and other grains!

    Reply

  19. Kira Longdon

    August 27, 2018 at 9:34 am

    The third one isn't sushi, sushi is the rice, your not using sticky sushi rice, so it's not Susie tehe

    Reply

  20. Esperanza rising

    August 27, 2018 at 9:34 am

    Hmm maybe I should be vegan…

    Reply

  21. Wing Chun

    August 27, 2018 at 9:34 am

    where do you get this box?

    Reply

  22. Breena Hazelwood

    August 27, 2018 at 9:34 am

    Can I use these recipes while losing weight?

    Reply

  23. MignonneFille

    August 27, 2018 at 9:34 am

    Those grilled veggies 😍

    Reply

  24. The Tae Kwon Doe

    August 27, 2018 at 9:34 am

    Made the sushi for my son today and he said you got the flavor for it just right. (I don't eat it, so I'll just have to take his word for it. 🙂 He said to give you a thumbs up.

    Reply

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