Colorful Vegan Lunch Boxes

All of my lunch boxes in one place…Enjoy!Big Snack BoxStore-bought bean & rice chips, One Green Planet’s green chile nacho cheese sauce, roasted chickpeas, baked tamari-coated tofu slices, carrots, steamed broccoli, apples, almonds + dairy free chocolate chips

Pizza Bites Lunch BoxChocolate Covered Katie’s quinoa pizza bites over kale with carrots, tahini-miso-garlic dressing, almonds, pitted dates, and blueberries (chocolate chips would work also):-). Salad dressing recipe also found below under Pizza & Hummus box.

Mashed Avocado Tahini Sandwich Lunch BoxMash of 1/2 avocado, 1 tsp tahini, splash of fresh lemon juice, salt & pepper (or use hummus instead) topped with radish or cucumber slices + celery sticks + apple slices and almond butter for dipping; cashews, vegan chocolate chips

Burrito BoxCarrots, cucumber, berries & apples w/ a burrito of rice, beans & spinach + a turmeric & ginger tahini dressing recipe from The Full Helping (tahini, water, fresh ginger & turmeric, apple cider vinegar, lemon juice, tamari & garlic) & a small helping of almonds & vegan chocolate chips

Cheese & Crackers Snack BoxCashews, pitted medjool dates, sugar snap peas & cherry tomatoes + crackers, vegan cheese slices & hummus. Homemade cracker recipe from The Kitchn and vegan cheese is Chao brand from Field Roast. Blender hummus recipe from Fat Free Vegan. 

🌞More Lunch Boxes🌼Buddha Bowl To Go…pre-baked tempeh cubes, farro, kidney beans, 🥗 of kale, spinach, 🥕’s, mushrooms, 🥑, pumpkin seeds, almonds, crushed S&P, tahini-miso-garlic dressing…tempeh coated in tamari, onion flakes & garlic powder, baked at 425F for 20 minutes 🥔Nacho Lunch Box🥑homemade refried beans, carrot-potato cheese sauce, raw veggies, bean & rice chips, tortilla, apple slices

Refried beans: sauté 3 cloves garlic in a splash of vegetable broth adding a couple TBS canned green chiles + 2 tsp taco seasoning. Mash a can of pinto beans and add. Done in about 5 minutes:-).

Cheese sauce video recipe from Sarah’s Vegan Kitchen (uses veggie broth, onion, garlic, russet potato, carrots, nutritional yeast flakes, and salsa)Leftover shepherd’s pie cupcakes with bbq sauce & veggies +  Chocolate Covered Katie’s Clean Eating Chocolate Oatmeal No Bake BarsPizza & Hummus Lunch Box A couple slices of leftover 🍕 with spinach & apples; hummus + carrots, celery, red bell pepper & cauliflower; 🍪🍪’s for dessert 

Chocolate chip cookies recipe from The Vegan Corner (🍪mine made with extra 1/4 C soy milk, brown sugar, no-salt crunchy almond butter, whole wheat flour, baking soda & vegan chocolate chips🍪)…Add a salad dressing such as tahini-miso-garlic dressing– blend of 1/3 cup water, 2 TBS nooch, 2 TBS tahini, 2 TBS lemon juice, 1 TBS miso, 1 garlic clove & salt to taste

My Hungry Man’s Lunch Box of hummus, veggies & pizza + leftover quinoa, peas & potatoes with tamari + walnuts & almonds to mix inJapanese Bento Box In the large compartment place a handful of fresh spinach with rice on top, followed by edamame, a potato, and fresh veggies. For a savory almond butter-tahini sauce blend 1 garlic clove, 1 TBS tahini, 2.5 TBS crunchy almond butter, 1.5 TBS tamari, a pinch of ground ginger and a pinch of brown sugar adding some water to get it blending (2-3 TBS). Place sauce in a container then slice pre-baked tofu in small pieces placing next to sauce. Cooked veggies (shallot, garlic, bell pepper and mushrooms) also need a container or muffin liner to prevent almonds from getting wet. Toast some raw almonds in a skillet–adding salt–on medium heat for 5 minutes and place next to cooked veg after they cooled. 


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