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Rice cakes decorated as faces using nut butter, hummus, seeds, veggies, dried fruit and nuts

Plant Based Vegan School Lunch Ideas- Individual instructions

Quick and easy vegan school lunch ideas for every plant-based family. A list of a variety of options to break out of that bored lunch phase.
Course Lunch
Cuisine American
Keyword how to pack a vegan school lunch, Vegan kids lunch idea
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 110 kcal
Author Sophia DeSantis

Ingredients

Roasting veggies:

  • 2 cups your kid's favorite veggies (like broccoli, cauliflower, radishes, etc)
  • drizzle your favorite oil or broth (for roasting)
  • dash sea salt
  • your kid's favorite spices , optional (we like garlic powder, oregano, and smoked paprika but many kids don't want any)

Blanching veggies:

  • 2 cups your kid's favorite veggies
  • dash sea salt

Cooked pasta with chopped veggies:

  • 8 ounces pasta of choice , gluten free if needed
  • 1 cup chopped fresh veggies of choice (like zucchini, squash, broccoli, etc.)
  • dash sea salt

Crispy Chickpeas:

  • 15 ounces canned chickpeas (one can)
  • drizzle your favorite oil , optional
  • dash sea salt
  • your kid's favorite spices , optional (we like garlic powder, oregano, dill, parsley, and smoked paprika but many kids don't want any)
US Customary - Metric

Instructions

Roasting veggies:

  1. Cut veggie into cube sized pieces.

  2. Toss in a drizzle of oil or broth if oil free, sea salt, and your spices of choice if using.

  3. Spread evenly on a parchment lined cookie sheet.

  4. Roast at 450 F/230 C for 30-40 minutes until veggies are crispy.

Blanching veggies:

  1. Cut your favorite veggies into large pieces.

  2. Get a large bowl of ice water ready.

  3. Bring water with a dash of salt to a boil.

  4. Drop veggies in and let boil for 2-3 minutes, until just tender.

  5. Drain immediately and plunge into ice water to remain crispness.

Cooked pasta with chopped veggies:

  1. Cook pasta according to package directions.

  2. Put chopped fresh veggies into pasta strainer.

  3. When pasta is done cooking, drain over chopped veggies in the strainer. The heat of the water will slightly blanch the veggies.

  4. Mix with vegan cheese if desired and/or a dash of sea salt.

Crispy Chickpeas:

  1. Drain chickpeas. If using oil, then rinse with water and dry. If not using oil you don't need to rinse or dry.

  2. Toss with oil if using, sea salt and spices of choice if using. You can also wait to toss with spices until after they are baked so that the spices are fresh.

  3. Place on a parchment lined cookie sheet.

  4. Bake at 400 F/205 C for 20-30 minutes or until crispy. Start checking at 25 minutes as ovens vary.

Recipe Notes

  • Times are based on an average of the 4 methods included.
  • Nutritional value is based on an average calculation and is not exact.
Nutrition Facts
Plant Based Vegan School Lunch Ideas- Individual instructions
Amount Per Serving
Calories 110 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 110mg 5%
Total Carbohydrates 21g 7%
Dietary Fiber 1.5g 6%
Sugars 0g
Protein 4g 8%
Vitamin C 0%
* Percent Daily Values are based on a 2000 calorie diet.