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VEGAN SCHOOL LUNCH IDEAS | HEALTHY & EASY

Tess Begg

MY NEW 65+ RECIPE BOOK 'OH SWEET VEGAN': https://payhip.com/b/6Q8l
๐ŸŒˆ My other eBooks & free guide: http://payhip.com/tessbegg
โญ Follow me on Instagram: http://instagram.com/tessbegg
โœ‰๏ธ Contact: hello@tessbegg.com

๐Ÿ‘‰๐Ÿผ Use my rewards code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements): https://goo.gl/TFXQ24

3 EASY, HEALTHY & FILLING SCHOOL OR WORK LUNCH BOX IDEAS!
I will be filming a snacks video + more meals prep videos soon. I have a few of these videos up already so check those out too..

RECIPES!

FALAFEL WRAP
Falafel recipe is in my free eBook 'Vegan Shopping Kit': https://goo.gl/x7k4fa

For the wrap:
Wholemeal Lebanese bread (these hold together well) or any wrap of choice!
2 tomatoes diced
Bunch of fresh parsley
1/2 red onion diced
Handful fresh spinach
Shredded beetroot
Hummus - I have a recipe in my free ebook or try this beetroot hummus recipe: https://youtu.be/XERU_hClPkY

- Make falafels for the week ahead and prepare a wrap the night before or few 1-2 days in advance, just to avoid it going soggy.

TOFU 'EGG' SALAD SANDWICH
For the Tofu Egg Salad:
250g firm tofu - water pressed out
1/4 cup vegan mayonnaise (I used vegenaise in aus you can find in woolies) but for a cheaper mayo theres even http://www.praise.com.au/our-products/praise-traditional-fat-free-mayonnaise-545g/
1 tsp apple cider vinegar
1 tsp turmeric
1/4 tsp onion powder
1/4 tsp paprika or chilli
2 tbsp fresh chives diced
2 tbsp nutritional yeast
1 tbsp dijon mustard
Salt and pepper to taste

For the sandwich:
Fresh wholemeal or wholegrain bread, I use the chia omega 3 loaf or cape seed loaf from bakers delight!
Lettuce
Vegan mayonnaise for spreading

- Store remaining tofu salad in airtight container in fridge for 2-3 days

CHICKPEA PUMPKIN SMASH SANDWICH

Bake the pumpkin when cooking the falafels. Bake at 200degrees celsius for 20 minutes or until soft.

For the smash:
1/2 kent pumpkin - diced
425g can chickpeas drained and rinsed
1 tbsp lemon juice
Mixed herbs
1 tsp cumin
Salt and pepper to taste

For the sandwich:
Fresh wholemeal or wholegrain bread
Lettuce
Tomato sliced
Cucumber sliced
Sprouts
Carrot sliced
Ketchup

- Store remaining chickpea pumpkin smash in airtight container in fridge for 2-3 days

1 hour meal prep: https://youtu.be/DHkATYzARjE
School/work lunch recipes #2: https://youtu.be/9NlPl1cEhUg
School/work lunch recipes #3: https://youtu.be/hWUWMn7fKuA


Music: https://soundcloud.com/joakimkarud

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