Lunch Box Ideas: Vegan

Pita Pockets with Roasted Veggies and Hummus

Healthy and delicious lunch meal you will look forward to. These vegan rainbow pita pockets are very easy and quick to make and can be eaten warm or cold.

For the pita pockets:
  • 1 courgette

  • 2 carrots

  • 1 red bell pepper

  • 1 teaspoon turmeric

  • 1/2 teaspoon sweet paprika

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon sea salt

  • 4 loaves pita bread preferably whole grain

  • a handful baby spinach

  • pomegranate seeds, to garnish

  • chopped parsley, to garnish

For the hummus:
  • 1 cup or 160 g chickpeas

  • juice of 1/2 lemon

  • 1 1/2 tablespoons tahini paste

  • 1 small garlic clove

  • 3 tablespoons extra virgin olive oil

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon Ras-el-Hanout (optional)

  • 1/2 teaspoon turmeric (optional)

  • 1/4 teaspoon sweet paprika (optional)

  • a dash of chili flakes (optional)

  • 2 tablespoons water start by adding 1 tablespoon, then continue adding 1 tablespoon at a time until desired consistency

  • salt and freshly ground black pepper to taste

Chop veggies up in a pan with a little oil once done add the rest of the ingredients and mix well. Add everything to the pitta.

Blend the hummus ingredients together and add to pitta

Sun dried Tomato, Chickpea Cakes with Cashew and Oats

These Sun dried Tomato, Chickpea Cakes with Cashew and Oats are easy to make and a great vegan and gluten-free option to try at lunch time or kids can enjoy it after school.

  • 250 g cooked chickpeas ( well drained )

  • 100 g sun dried tomatoes

  • 1 small red onion roughly chopped

  • 1 big fat garlic clove

  • 3 tbsp. fresh coriander or basil leaves or parsley

  • 3 tbsp. cashew nuts

  • 3-4 tbsp. rolled oats

  • Salt to taste

  • Black pepper

  • Red chilli flakes

  • Oil ( I used leftover oil from the sun dried tomato )

Place sun dried tomatoes, garlic, onion and cashews in a food processor and pulse few times. Add chickpeas to a food processor along with coriander or basil leaves and once again pulse just a few times. ( don't make a paste, leave it little chunky ) Add black pepper, red chilli flakes and salt per your liking. ( maybe you will need less salt as sun dried tomatoes already have salt or if you are using canned chickpeas ) Combine well, and rest the mixture wrapped in cling film in a fridge for half an hour minimum. ( if you want to prepare straight away, maybe you need to add one spoon wholemeal flour ) Heat 1-2 tbsp. oil a non-stick frying pan on a medium heat. Scoop about 1/4 cup mixture per cake and make round patty. Roll them in oats. Add 3-4 cakes and pan fry each side until lightly golden. Repeat with remaining cakes. Serve with lots of fresh salad or with your favourite toppings.

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