Enjoy these fun and delicious VEGAN LUNCH IDEAS FOR BACK TO SCHOOL (or work)!
RECIPES ARE BELOW!
*IN THIS VIDEO*
monbento’s bento boxes:
All Other Kitchen Equipment:
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
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MORE COOKBOOK INFO:
RECIPE #1: VEGAN TUNA SALAD SANDWICH:
RECIPE #2: GREEK CHICKPEA QUINOA SALAD (serves 3)
* 3 cups cooked quinoa (about 1 cup uncooked quinoa)
* 1 cup chopped cucumbers
* 1 cup sliced cherry tomatoes
* 1 small red bell pepper, chopped
* 1/3 cup sliced olives
* 1 (15-ounce) can or jar artichoke hearts, sliced in half
* 6-8 oil-packed sun-dried tomatoes, sliced
* 1/2 tsp each: garlic powder, dried thyme
* Sea salt & pepper to taste
* 1 (15-ounce) can chickpeas
* 2 tsps olive oil
* 1/2 tsp each: dried oregano, thyme, garlic powder, paprika
* Juice of 1/2 lemon
* For serving: TOFU RICOTTA***
1. In a bowl, combine cucumbers, tomatoes, bell peppers, olives, artichokes, and sun-dried tomatoes. Add a little bit of the oil from the jar of sun-dried tomatoes and the garlic powder and thyme to the veggies, and toss to combine. Season to taste with salt and pepper.
2. Drain and rinse the chickpeas and thoroughly pat dry with a clean dish towel or paper towels.
3. Heat the 2 tsps of olive oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is lightly coated with the oil. Add the chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Use a spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered.
4. Stir the thyme, oregano, and garlic powder, paprika, and a generous pinch of salt, and stir to coat the chickpeas evenly. Squeeze the lemon juice over the chickpeas, stir to combine, and then remove from the heat.
5. To serve, top the pan-fried chickpeas and veggie salad over the cooked quinoa.
* 1 14-ounce block extra-firm tofu
* 1/4 cup nutritional yeast
* 1/2 tsp each: garlic powder, onion powder
* 1 tsp kosher salt
* 1 TBSP extra virgin olive oil
* 1/2 tsp black pepper
* 1 medium lemon, juiced and zested
1. Press the tofu for 30 minutes.
2. In a large bowl, mash the tofu with a fork until crumbly (okay if a few larger chunks remain). Add the other ingredients and mash together until well combined. Taste for seasonings.
RECIPE #3: CARROT HUMMUS & WHITE BEAN WRAPS
For 1 wrap: layer 3-4 TBSP carrot hummus, white bean salad, and greens of choice on a wrap or tortilla.
Carrot Hummus (makes a little more than 1.5 cups)
* 1/2 pound carrots, peeled and chopped into 1-inch pieces
* 2 garlic cloves, left whole
* 1 cup cannellini beans (from a 15-ounce can; reserve the remaining beans for the salad)
* 1/4 cup tahini
* 2 TBSP fresh lemon juice
* 1 tsp ground cumin
* 1/2 tsp kosher salt, plus more to taste
* Black pepper to taste
* 2-4 TBSP ice cold water (I used 3)
* 1/2 cup fresh cilantro, chopped (optional)
1. Steam the carrots, then drain. You can do it on the stove or in the instant Pot (use the Pressure Cook setting at high pressure for 4 minutes, with quick pressure release).
2. Add the carrots to a food processor along with the remaining ingredients, except for the ice water and cilantro and blend until starting to thicken up. With the motor running, drizzle in the ice cold water, a tablespoon at a time, until the hummus is creamy and thick. Add more salt to taste. Stir in the chopped cilantro if using.
White Bean Salad
* 3/4 cup cannellini beans (the remaining beans not used in the carrot hummus)
* 1 1/2 tsps olive oil
* 1 tsp lemon zest
* 1 tsp lemon juice
* 1/2 tsp each dried thyme or oregano
* 1/4 tsp kosher salt
* 1/2 of a small yellow pepper, diced (reserve other half for snack)
* 1/2 of a small zucchini, diced (reserve other half for snack)
1. Mix all the ingredients together in a bowl and toss to combine. Season to taste.
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