Easy Healthy Vegan Lunch Ideas for School or Work

Easy Healthy Vegan Lunch Ideas for School or Work


hello my beautiful friends and welcome
back to cheap lazy vegan and another video. Today I have another super easy
delicious recipe video for you guys and this is focused on on-the-go lunches.
All of these you can make in advance. You could even meal prep any of these just
by adjusting the amount that you make and these are perfect for school or work,
anyone that’s on the go. I try to incorporate lots of fresh vegetables and
lots of whole foods in this video because I wanted to make all the recipes
super healthy but of course, tasty as well! So I hope you find these helpful
and if you do, don’t forget to give this video a big thumbs up. As always i’m
going to have a blog post with the written recipes so make sure you check
that description box for that link. Now let’s get started! First thing i’m going to do is make a tofu veggie mix that you can repurpose
into many many different dishes so first i’m going to cut up some tofu. So i want
to cut the tofu into these kind of matchsticks, so long thin strips then I’m going to cut up some bell
pepper as well. Next we are chopping some mushrooms as well. Now you can use
whatever vegetables you’d like so it’s obviously up to you. These are just the
vegetables I had on hand. Actually, mushroom is apparently not a vegetable
but whatever… Once we have everything chopped we are going to heat a pan on
medium-high heat and add just a little bit of oil then let’s start cooking the
tofu slightly before throwing everything else in. I’m just gonna let the tofu cook
for about two minutes until it starts getting nice and golden then let’s add
in the peppers and mushrooms in. We’re gonna cook that for a few minutes then the tofu will really start to get that nice golden tan. At this point we’re
gonna add just a little bit of salt. You can add as much or as little salt as
you’d like and I’m also going to add half a
teaspoon of garlic powder. Basically we want to cook everything until the
mushrooms and peppers are cooked and the tofu is really nice and tanned.
Once the tofu and veggie mixture is done, we’re just gonna actually take out half
of that mixture and set that aside so we can use it for something else. Then on
the remaining mixture, let’s add in a 1/4 teaspoon each of basil and thyme.
This part is optional but it’s just good for some added flavour. You can add
whatever spices you’d like. Now I’m going to make a lovely wrap that’s going to be delicious. First I’m taking a large tortilla. I
believe this one is 12 inches. Then I’m going to spread some hummus. I’m just
using store-bought hummus because I’m lazy but you can use homemade if you’re
not as lazy as I am. So I’m going to spread the hummus throughout the large
centre of the wrap just like so then I’m going to place about 3-4 large
leaves of romaine lettuce as a base. Then let’s add around half of that filling
and I’m going to also add some alfalfa sprouts. You can feel free to add
other veggies as well, obviously, but you know, this wrap was getting pretty big
already so I’m going to close everything off with another large leaf of lettuce.
This is going to make the wrapping process easier in my opinion. Let’s
take the bottom of the tortilla then gently fold over to cover everything
squeeze gently to get that food tightly wrapped. Then fold over the sides like so
before rolling over to secure. This part is totally optional but I’m
going to actually lightly toast the wrap to secure the bottom.
I find that toasting helps the wrap come together. Then let’s cut that in half and
look at the beautiful inside of the wrap is there anything more satisfying than
cutting your wrap in half and having such a beautiful creation on the inside? Just a side note, if you are someone with a larger
appetite I would probably make two of these or bring a large snack as well,
because someone like me, I could eat 2 of these, easily. Keep that in mind! You
are allowed to have more food because this is quite a lighter lunch. This might
be good for someone that eats a smaller amount of food
than I do. And now for it the second recipe we are going to repurpose that
tofu veggie mix that we made earlier so we’re gonna throw in the remaining half
of that tofu veggie mix back into the pan. We’re gonna turn that heat up again
into a high heat and once that heats up and begins to sizzle,
I just want to toss everything around a little bit then add in two tablespoons
of teriyaki sauce. Immediately after, you want to turn the heat off and stir
everything really well. Now you can also add in a little more teriyaki sauce if
you’d like. For me, 2 tablespoons was enough you can use store-bought
teriyaki sauce or you could also use homemade. I actually do have a delicious
homemade teriyaki sauce recipe in my Everyday Asian Recipes eBook which I will link down below! Then you could serve this mixture
with some rice but I actually had some quinoa left over so I’m gonna use quinoa
instead of rice in this video. So we’re just gonna add some quinoa into a
container and then top that off with the tofu and veggie teriyaki mix and then on
top, I’m actually going to add some green onions as well as some toasted sesame
seeds. And there you have yet another beautiful and delicious lunch. Alright,
recipe number 3 is going to be an easy pasta salad with lots of vegetables.
First, I’m going to cook the pasta according to instructions. I’m using this
fusilli pasta, I believe it’s called. You can use whatever pasta you’d like, then
let’s chop the veggies. I’m gonna chop double the amount that I need
because we’re going to do that crazy thing where I use some of the
ingredients for the next thing, plus it’s always nice to have some extra veggies
chopped in the fridge, in my opinion. So we’ve got some broccoli and carrots and
I’m also going to add in some red onions. Then let’s prepare the dressing. We’re
going to make an oil-free dressing. I mean, you can add a little oil into
your salad if you’d like but I do find that most people overdo it with oil when
you can make a perfectly great dressing with little to no oil so let’s mix
together the dressing ingredients. I added in some apple cider vinegar, lemon juice, maple syrup, basil and salt Then last minute after tasting the dressing I thought it was a little too acidic tasting so I wanted to add a little
tahini to balance it out. I would actually recommend mixing the tahini
with the maple syrup or the lemon juice in the beginning to thin it out first,
then it’ll make it easier to blend into the dressing. But it’s a really simple
dressing and you can again add or subtract anything you’d like. At this
point your pasta is probably done so let’s drain that and I’m also going to
add some chickpeas. Then let’s rinse in some cold water to make
sure everything is cold. Then I’m just going to add everything
directly into this very stained container. Yes guys, don’t judge me, my
container has food stains… What are you gonna do? That’s just real life. So
now, let’s add in everything in here starting with the pasta and bean mixture.
Then you kind of just want to add in your desired amount of veggies. I
probably added about 1.5 cups of vegetables then I also decided to add
some cherry tomatoes because apparently I’m bougie. Is it just me or are cherry
tomatoes are really expensive? You can obviously use regular tomatoes if
you’re not bougie like I am, okay? Just kidding guys, okay, you know me, I’m cheap!
So this is a big deal for me. Let me have my bougie moment. Speaking of being
bougie, I’m gonna be fancy and I’m also going to add in some chopped fresh basil. Obviously this is optional but it adds a really nice touch
and a nice flavour. Then I’m just going to start by adding in two tablespoons of the
dressing, because I’m not sure how it’s going to be. So I’m closing the lid,
shaking it up and shake it really well and give it a taste, all of that good
stuff. So after you give it a taste, maybe you
want to add some more dressing or maybe you want to add some salt and pepper.
Totally optional, up to you. And there you have a delicious pasta salad – really
healthy, tons of veggies. And remember, you can meal prep this easily by making just
more pasta and adding in more beans & more veggies. It’s super easy to make
like three or four of these meals for your lunches for the week. But now I’m
going to show you how I’m going to repurpose what I just did so it’s kind
of like we’re meal prepping but slightly different meals so you don’t get bored.
For this next and final recipe I’m going to make a lentil and quinoa
salad. I’m going to start off with rinsing the lentils. I’m just using
canned lentils so I just drain it and rinse it really well. You can of course
cook your own lentils from dry which will save you money as well. Now
originally I was just going to make a lentil salad but I’m using quinoa just
because I had quinoa left so I might as well. So this one is going to be really
simple. We’re just starting with 1 cup of cooked quinoa already in the container
then we’re going to add 3/4 cup of canned lentils that we just rinsed.
You can skip the quinoa and add more lentils if you’d like or you can add a
different base such as wild rice or maybe couscous would be really good as
well. then we’re just going to add the
leftover veggies from the previous recipe and dressing as well. We’re going
to shake that really really well. Super easy, super simple and then I also wanted
to add some cilantro so I’m gonna add some chopped cilantro. Because we’re
changing up those herbs, we are going to really experience different flavours,
different tastes, just a slightly different experience and it’s gonna just
make your food more exciting. You can, of course, skip the cilantro if you
don’t want cilantro or you can add basil like we did before. Totally optional,
whatever you’d like. Another thing we’re gonna do is add some chopped artichoke
hearts, which I love, and of course you don’t have to do this but again I had
some and I love it and it goes well in lots of salads so I’m just going to add
a little bit of that. and this recipe once again is great for
batch cooking, meal prepping. So feel free to make more than one serving. I believe
this will keep in the fridge for at least three or four days so feel free to
make extra if you’d like. Alright, my beautiful people, thank you so so much
for watching. We’ve come to the end. If you found any of these recipes helpful
and if you enjoyed this video, please take the time to click that like button
which helps me a lot. And if you’re new to this channel, don’t forget
to subscribe for more videos like this. Once again, the written recipe as well as
the ingredients list will be in a blog post which I’ll link down below, so make
sure you check that out. I want to thank you guys so so much once again for
watching and I’ll see you guys in my next video. Bye!

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