As promised, another lunchbox recipe. Since it’s back to school for many tomorrow, I suspect that the lunches are being packed tonight! You know, it’s not all about the sandwiches. More often than not, it’s the snacks that get me excited for lunchtime. What about you? Snacks are my “healthy eating” downfall; whether it’s sweet or savoury, so long as it’s vegan, it’s in my belly! However, being vegan its healthIER by default. None of that fat filled dairy!
Remember Dairylea Dunkers? I know I used to have them in my lunchbox everyday as a child – they were one of my favourites. Yet, these are definitely off the cards for me, other vegans and dairy-free’s out there. Therefore, I have created something of beauty to replace this nostalgic packed lunch snack. Today, I provide you with a veganized version of Dairylea Dunkers, but better!
If you’re trying to feed your kids vegan (or yourself), this is a great recipe to keep lunches fun and tasty.
First up is the homemade breadsticks. None of this mini stuff though! Big, fluffy sticks that are surprisingly easy to make, especially for you bread makers out there. These salted sticks are perfect to dip in your cheese sauce. Usually I go for the cashew based cheese, but this time around it based off potatoes and carrots (which is good for the ban accounts too!) The starch from the potatoes creates a thick, stringy cheese to emulate that of the dunker cheese! It’s super simple and versatile, I used it for nacho cheese too!
Treat yoself! Start off your week with some tasty on the go lunch. Combine this tasty recipe with Beetroot & Black Bean Bite Wraps . Let me know your thoughts in the comments!
- 1⅔ cups strong white bread flour
- ¼ tsp salt
- ¾ cups lukewarm water
- 1½ tsp dried active yeast
- 1½ tsp coconut sugar - or jus regular cane sugar
- olive oil for brushing
- 1½ cups potato, peeled and cubed
- ½ cup dice carrot, diced
- 1 cup nutritional yeast
- 5 tbsp. virgin olive oil
- 1 tbsp. garlic powder
- 1 tbsp. lemon juice
- ½ tsp smoked paprika
- ½ tsp salt
- handful of chopped chives for garnish, optional
- ¾ tbsp. Dijon mustard
- Starting with the breadsticks, combine the lukewarm water, yeast and sugar in a small bowl, whisk together and set aside for about 20 minutes until frothy.
- In a large bowl, whisk together the flour and salt and create a well in the middle.
- Pour the yeasted water in the well and mix together with a wooden spoon. Once the mixture has formed a dough, knead with well floured hands on a floured surface until smooth and even. Add more flour and knead again if too sticky.
- Transfer to a lightly oiled bowl and keep in a warm space for 40 minutes.
- While the dough is resting, bring a pan of water to a boil and add the carrots and the potato. Boil for 10 minutes then drain the water.
- Transfer to a blender along with the rest of the cheese ingredients and blend on high until smooth. Transfer to a bowl or airtight box and refrigerate for up to 4 days.
- Once the dough has almost doubled in size pre heat your oven to and line a baking sheet. Punch the dough down in the bowl and turn out onto a lightly floured surface. Tear off balls from the dough and roll into long sausages (about 10cm and ½" inch thick) and place on the baking sheet. Brush each stick with a little olive oil.
- Transfer to the oven and cook for 18-22mins or until starting to turn golden.
- Keep the breadsticks in a airtight box once cool for up to 4 days, but best eaten relatively fresh!