To continue the celebration of veganuary here on the blog I’m sharing the second video in a three part series all about Rob’s and my go to meals. This video and blog post contains 5 vegan lunches focused on plant based whole foods. We like to keep it fairly simple and even though some recipes might contain many ingredients you’ll see that we keep using the same ingredient in many of our meals so that it’s easy to meal prep and making sure we eat all the produce we buy.

We often use elements from dinner the night before to create our lunches which you will see throughout the video and this post. That is my best tip for success with lunch boxes – repurposing leftovers.  If you are making things like grains, hummus or other dips and sauces, roasted vegetables or slaws for dinner simply make more than you’ll eat and they’ll be perfect components for your lunch box. This kind of thinking, planning and prepping ahead will save you both time and money. This kind of win win situation is always welcomed in my kitchen and I’m sure in many of yours’ as well.

I hope you will enjoy these recipes and meal ideas, I’ve really enjoyed making these first two videos for you guys. If you haven’t seen the first video where I share five breakfasts you can find it here. And stay tuned for out go to dinners next week. See you then! x


NORI WRAPS W/ BUTTER BEAN + AVO SMASH


Yields 3-4 servings.

INGREDIENTS:

For the bean and avo smash:

1 can mixed white beans and chickpeas or simply chickpeas or butter beans, drained and rinse

1 avocado

0,5 lemon, juice and zest

2 tbsp nutritional yeast

1-2 tbsp parsley

Sea salt and black pepper, to taste

For the wrap:

Toasted nori sheets

Shredded red cabbage

Green leaves or lettuce

Pea shoots or other sprouts

Pickled red onions

Cooked brown rice, optional



ROASTED ROOTS SALAD W/ PEA HUMMUS


Yields 2-4 servings.

INGREDIENTS:

For the pea hummus:

1 can white or butter beans

1 cup green peas, I thawed mine from frozen

0,5 lemon, juice and zest

2 tbsp nutritional yeast

1 tbsp white miso paste

Sea salt and black pepper, to taste

For the salad:

Greens, I used a mix of baby leaves and lemon and salt massaged kale

Pea shoots or sprouts

Shredded red cabbage

Cooked grains like quinoa, rice or mixed grains

Mixed roasted vegetables, I used beetroot, carrot, parsnip and cauliflower

Hazelnuts

Spring onion or finely chopped red onion



RAINBOW SANDWICH W/ SWEET POTATO + HUMMUS


Yields 3-4 servings.

INGREDIENTS:

2 bread slices per person, I like to use a whole grain gluten-free toast and Rob sourdough

Generous amounts of hummus

Mustard

Green leaves or lettuce

Sliced red cabbage

Baked sweet potato, peeled and sliced into slices

Pea shoots or sprouts of your choice

Pickled red onions



QUICK FIX MISO RAMEN SOUP


Yields 2 servings.

INGREDIENTS:

2-3 nests of noodles

1-2 cups of frozen vegetables per person, we like broccoli, green beans, peas, edamame beans and sweet corn as examples

Quick “broth”:

0,5 liters water per person

1 tbsp dark miso paste per person

Chilli oil, to taste

Sesame oil, to taste

Soy sauce or tamari, to taste

Lime juice, roughly a quarter lime per person

Top with:

Sliced spring onion

Sesame seeds

Chopped fresh coriander



MEDITTERANEAN FLAVOURS RICE + CHICKPEA SALAD


Yields roughly 4 servings.

INGREDIENTS:

2 cups cooked brown rice, or other grain if you wish

1 can cooked chickpeas, drained and rinsed

1,5 cup shredded brussel sprouts

0,75 cup sliced olives

0,5 cup sliced sun dried tomatoes

1 small red onion, finely chopped

0,25 cup parsley, chopped fresh or thawed from frozen

0,5-1 lemon, juice only

Sea salt and black pepper, to taste


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