The summer holidays are coming to a close. School is drawing very near. For me, it was the worst time of the year, since I seriously hated school. Every Sunday throughout school I would dread Monday, so you can imagine how much I hated the long summer break coming to a close. Of course I can now see how lucky I was to have that amazing length of holiday each year.
For parents out there facing miserable children, I have just the thing. What better to remedy a school sulk than food! Now what child could possibly be unhappy with going back to school with any three of these sandwiches in their lunch bag?
These guys look like super fancy treat, but they are really easy and can be knocked up in minutes. None of us have time to make a fuss over what to put in the lunch bag, therefore these are great recipes for creating something tasty and quick.
Sometimes it can be hard to think on your feet with vegan lunch box ideas, since the regular go to sandwiches are processed ham or cheese, you’ve got to be a little more imaginative. These sandwiches are created for kids to enjoy vegan food and have spark some envy with their class mates. If you’re trying to raise your children vegan, it’s important to keep it tasting good!
First off, I tried implementing my favourite ingredient: Artichoke! This shredded artichoke sandwich is close to crab texture, as I have experimented with in my Vegan That “Crab” Cake recipe. Next up is the vibrant Beetroot Hummus sandwich, which has a creamy texture, contrasted with crunchy kale and sweet, raw carrot. Last but not least, Chargrilled Pepper and Green Olive Sandwich, for the kids out there that like something a bit different!
Although there’s a lot of talk about going back to school, adults need packed lunch too! There is no age limit on these recipes, so make sure you try them out for your back to work lunches.
Get trying out these lunch box sandwiches and tell me what you think…
4 Small slices of Tiger Bread (or two large slices)
5 Tinned artichoke hearts
1/2 tsp of each celery seeds, apple cider vinegar, pepper and salt
2 tbsp. fresh dill, chopped
1 Spring onion
6 Slices of cucumber
A squeeze of Vegan Mayo
Place the artichokes in a bowl and roughly shred them with two forks.
Mix in the celery seeds, apple cider vinegar, salt, pepper and dill.
Layer the artichoke on two slices of bread, then top with spring onion, cucumber, mayo and the other slice of bread.
Pack it in the re-usable lunch bag!
4 Small slices of tiger bread (or 2 large pieces)
1 cooked beetroot
1/3 tinned chickpeas
1/2 tsp of each, tahini, garlic powder, paprika, salt and pepper
2 tbsp. olive oil
Juice of half a lemon
1/2 a carrot, grated
Handful of kale
Place the beetroot, chickpeas, tahini, garlic powder, paprika, salt, pepper, olive oil and lemon juice into a food processor and blend until smooth.
Spread over two slices of bread and layer with carrot, kale and the other slice of bread.
Pack it into a re-usable lunch bag!
4 Small slices of tiger bread (or 2 large slices)
1 Red pepper (capsicum)
1 tbsp. olive oil
1/4 cup green olives, halved
Handful of Basil
4 Slices of Beef Tomato
Slice the pepper lengthways into fat strips.
Heat a griddle pan with the olive oil over med/high heat.
Place the peppers on the griddle pan, cook each side for 5 minutes. The pepper should be soft, but not flimsy.
On two slices of bread, layer the olive, tomato, basil and the pepper slices and top with the final slice.
Pack it into a reusable lunch bag!