Having started a part-time job recently, which I will be continuing throughout the summer break, I have had to think of portable and easy to eat vegan lunchbox ideas that I can eat whilst I am at work. I pre-prepare my lunch the night before so I can just grab my bag in the morning and go. Also, I have been making things which I do not have to heat-up at work because there are renovations going on at the office, so the kitchen is out of bounds!
Without further ado, here is what I pack in my vegan lunchbox:
1. Spicy roasted chickpeas
Cheap, easy and nutritious, roasted chickpeas are a great snack to nibble on when the working day just seems to keep dragging on. I buy tins of chickpeas in water, then de-shell them and give them at least 30 minutes to sit in a sieve and dry out. Then, I lay them out in an oiled baking tray, sprinkle some cayenne pepper, paprika and ground black pepper over the top of them and let them cook in the oven for 40 minutes at 180 C. After the 40 minutes are over, I take them out of the oven, let them cool down, then put the chickpeas in a tupperware ready for me to pack into my workbag for the next day.
2. Ginger and almond energy balls
I cannot get enough of these, they are delicious and ridiculously addictive! I use pitted dates, chopped almonds, raw grated ginger and desiccated coconut in these energy balls which make them a healthy, sweet snack. To make 6-7 balls, I use 9 pitted dates, a handful of almonds (which I chop myself), a tablespoon of desiccated coconut and a lot of raw ginger but, seeing as many people are not keen on a strong ginger taste, you can add however much ginger you are happy with. I simply just pop all of these ingredients in a food processor, whizz them around for a minute, then roll the contents in my hands to make little balls.
3. Roasted red pepper hummus
I prefer making my own hummus because many shop-bought ones add unnecessary sweeteners and oils that I’m personally not keen on. I cut three red peppers into halves and roast them in the oven at 220C for 25-30 minutes (however long it takes for the peppers’ skins to blacken and wrinkle). Then, I peel the skins off of the peppers, pop the now skin-less peppers into the food processor along with a clove of garlic, a tin of chickpeas (with their shells taken off) and a tablespoon of tahini. Pulse the mixture in the food processor until the hummus reaches your preferred consistency and then decant it into a airtight tupperware to be stored overnight in the fridge. This hummus recipe is perfect to go with crisp breads or ryvitas which you can eat during your lunch break.
So there’s a small selection of easily transportable vegan snacks which you can pop in your bag to keep you content throughout your workday. If you’re interested, I will leave a few links below to other vegan recipes which are good for lunch boxes that you can check-out as well.
Other vegan lunchbox ideas: