3 EASY & Affordable Vegan School Lunches ~Kid-Friendly (Video)

When we first started this vegan life, my kids would throw most of their lunch in the trash. They would complain that it didn't look like everyone else's lunch and how they just wanted "regular" food.

The key to simple and delicious vegan lunches your kids will actually eat? Make it as familiar as possible.  This is a lifestyle of abundance; not sacrifice. :-)

I came up with a simple lunchbox formula a few months ago to help you not overthink your kids' lunches.

Main Entree + fruit/vegetable + fruit/junk food + drink = Vegan school lunch

Read more about this and get more lunchbox suggestions on that blog post 

In this video, I put together 3 easy vegan lunches that you help you get started....

Lunch #1

Peanut butter & jelly sandwich, plain Lay's potato chips (yup, these are vegan) and strawberries

Vegan options for breads (This is just a short list-many more options are out there):

Cobblestone Mill Hoagie Rolls, Kaiser Rolls, Onion Rolls, Whole Wheat Bread
Dutch Country Soft Potato Bread & Whole Wheat

Arnold’s Potato Sandwich Rolls & Sesame Sandwich Rolls

Ezekiel 4:9 line of breads

Vermont Bread Company: Whole Wheat Sourdough Bread, Old Style Rye Bread, Organic Multigrain Bread, Organic Spelt Bread, Organic Soft Wheat Bread, Organic Soft White Bread, Organic Soft Multigrain Bread

 

Lunch #2

Vegan chicken pita pocket, orange slices & plain pretzels

Make sure you check the ingredients to ensure that there is no eggs/dairy in the pita bread you purchase. You can also make your own using this recipe

Vegan chicken brands (or you can just replace this item with black beans):

Beyond Meat

Gardein

Vegan Chicken Pita Pocket

by Brown Vegan

Ingredients

• 1 teaspoon of oil (to saute)
• 1 medium bell pepper, cut into strips
• 1 small red onion, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn (fresh or frozen)
• 9 oz vegan chicken (Beyond Meat & Gardein are options) or black beans
• 1 cup lettuce of your choice
• Fresh cilantro, to garnish
• 8-10 pita pockets

Instructions

In a large pan, saute the red bell pepper and onion on medium heat for about 6 minutes. Mix in the cumin, chili powder, salt and pepper.

Add in the corn and vegan chicken (or black beans) and continue cooking for about 4 minutes, stirring occasionally.

Put a few pieces of lettuce at the bottom of each pita pocket and spoon about 2 tablespoons of vegan chicken mixture into each pocket.

Garnish with cilantro and enjoy

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Lunch #3

Pasta salad, hummus & carrot sticks, grapes and Oreo cookies (yup, the regular & golden Oreos are vegan

Here's the pasta salad recipe

You can buy pre-packed hummus or make your own using this recipe

Enjoy!

Coconut Mushrooms & Mashed Potatoes Recipe

Here's an delicious dinner that doesn't take a million hours to put together and has inexpensive ingredients.

Even though I didn't include this in the directions, I usually add in a teaspoon of cumin because I will find any excuse to use it. I'm addicted!

Never used canned coconut milk in a recipe? You're in for a treat! There's no weird coconut flavor in this dish and it makes a nice light gravy to go with the potatoes.

Enjoy!

Coconut Mushrooms & Mashed Potatoes

by Brown Vegan

Keywords: saute entree vegan vegetarian

Ingredients (Serves 5)

Coconut Mushrooms

• 1 tablespoon coconut or olive oil
• 1 large red bell pepper, chopped
• 3 shallots, finely chopped
• 4 garlic cloves, minced
• 5 cups cremini mushrooms, chopped
• 15 oz can of coconut milk
• salt and pepper to taste
• 1/2 cup fresh cilantro, chopped

Mashed Potatoes

• 2 lbs Yukon Gold potatoes, washed, peeled and cut lengthwise into quarters
• 1/2 cup unsweetened almond or soy milk (add more if necessary)
• 1/4 cup vegan margarine (Earth Balance and Smart Balance are options)
• 1 teaspoon salt (1/2 teaspoon more salt for the cooking water)
• 1/2 teaspoon black pepper

Instructions

Mushroom Instructions

Heat a large shallow pan on medium heat with oil. Add in bell pepper, shallots and garlic for about 3 mins. Then add in mushrooms, stirring frequently for 4 minutes.

Pour in coconut milk and bring to a boil until liquid has reduced by half. Remove from heat and season to taste with salt and pepper.

Mashed Potatoes Instructions

Place potatoes into a large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add in 1/2 teaspoon of salt.

Bring the potatoes and water to a boil.

Reduce the heat to low to maintain a simmer and cover.

Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

When the potatoes are done, drain the water and place the potatoes back into the pot.

Add in the milk, margarine, salt and pepper and mash with a potato masher.

Add more milk to smooth out the potatoes, if necessary. Don't over­beat the potatoes or the mashed potatoes will end up gluey.

Adjust seasoning.

To serve: Scoop mashed potatoes into a bowl. Top with about 1⁄2 cup of coconut mushrooms and cilantro

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Let me know what you think when you try this recipe :-)

10-Minute Vegan Chili Dogs

On the way home from the airport yesterday, Eric suggested that we eat chili dogs while watching the game.

After traveling for the last 2 weeks, the last thing I wanted to do is cook a meal.

In comes 10 minute chili dogs!

I picked up 2 packs of Field Roast frankfurters, a can of Annie's vegan chili (I have a recipe for homemade chili here) and diced up an onion.

This is a quick and easy recipe for those "I can't be bothered" days and a perfect way to make your non-vegan family feel like they're eating meat.

Veganize it, baby!

I've tried several brands of vegan hotdogs and Field Roast is the only one worth buying. It has the perfect flavor and texture - ain't nobody got time for soft hotdogs!

Enjoy! 

Chickpea Salad Sandwich Recipe | Lunch in under 15 Mins

I used to love tuna sandwiches with mayo, diced eggs, onion, salt & black pepper.

Since starting this journey, chickpea sandwiches have been an amazing replacement.

If you need a really simple lunch this week, this sandwich with a fresh fruit and vegetable is perfect. My kids love it! It takes me about 10 minutes to put this meal together. Plus, it's delicious and filling.

Instead of using conventional mayonnaise (who contains eggs), you can use Vegenaise or Just Mayo (my new fave) to replace it. I also found a recipe on Fablunch if you prefer to make a homemade version of mayo. 

Because I'm random...

Remember this episode of Martin? The one when Ms. Geri threw his last meal on the floor in the bus station and declared....

Let me know what you think once you try the recipe (full instructions below).

Chickpea salad sandwich

by Brown Vegan

Prep Time: 10

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Ingredients (6-8 Sandwiches)

• (2) 15 oz chickpeas, drained & rinsed
• 1/2 cup red onion, chopped
• 1 tablespoon relish (sweet or dill)
• 1 teaspoon Dijon mustard
• ½ cup vegan mayo (Just Mayo and Vegenaise are good brands)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• ¼ teaspoon paprika
• 8 Hamburger buns

Instructions

Grind chickpeas in a food processor for a few seconds (you can also use a potato masher if you don't have a food processor). Transfer to a bowl and mix in all the remaining ingredients. Serve on a bun with lettuce/fresh spinach and tomato.

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Watch me make the recipe in this video....(starts at 45 seconds)

EASY Chickpea & Black Bean Salad Recipe

This delicious salad is simple, has all accessible ingredients and doesn't break the bank.

Serve with pita bread and/or red wine.

Let me know what you think once you try it!

Chickpea & Black Bean Salad

by Brown Vegan

Ingredients (Serves 5)

• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans, drained
• 1 cup grape tomatoes, cut in half
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper to taste

Instructions

Combine all of the ingredients in a large bowl.

Mix together with a spoon and cover for 30 minutes to allow flavors to blend.

Serve with pita bread

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Recipe adapted from All Recipes