Here are 10 Easy Vegan Back to School Lunches & Snacks! Great for kids, adults, and for work too! There’s also a video highlighting three of them!
Welcome back to back-to-school season! After many requests, I’m so happy to be sharing this roundup with you guys. While there are plenty freezer friendly back to school recipes more back to school recipes including a whole roundup on (by the way – some might be vegetarian), these are my current favourites. As you can see, I was and still am a sandwich type of girl. I love snacking, so I included some delicious snacks here too. Overall, this roundup should be very helpful in making the back to school process very easy.
Of course, if you’re not going back to school (or don’t have kids going back to school) – you can make all of these for work! Even though I work from home, having a pre-prepped lunch and snacks makes life SO much easier. In fact, sometimes I fall into the trap of spending way too much time prepping lunch in the days if I don’t prep. So I highly recommend this for any kind of job that you’re in!
I hope you love this roundup so much and that it brings peace to your life! Now let’s get into the recipes.
Cauliflower Pizza Bites
No Bake Brownie Energy Brownie Bites
Smashed Chickpea Avocado Sandwich
Chickpea Tuna Sandwich
Apple Cinnamon Chips
Sweet Potato Chips
Beet Chips
15 Minute Vegan Pasta Salad
Pumpkin Chocolate Breakfast Cookies
Tempeh Bacon BLT Sandwich
P.S. – if you want to watch me make three of these recipes, I made a back to School lunch video! I show them in detail: here’s the video! Thanks friends!
A vegan take on Jamaica’s National Dish and my favourite breakfast in the world: Ackee and Saltfish. This is one of the most flavourful breakfasts ever and perfect comfort food!
Ingredients
Vegan Saltfish
- 1 can , 14 oz/396g of Hearts of Palm
- 1 cup filtered water
- 1 tablespoon sea salt
- 2 teaspoons kelp or nori flakes , optional
Ackee
- 1 lb cooked ackee or canned/tin ackee* , (454g)
- Up to 2 tablespoons coconut oil
- 4 cloves of garlic , finely diced
- 2 plummy or Roma tomatoes , roughly chopped
- 1 medium sized bell pepper , roughly chopped
- ½ red onion , roughly chopped
- 3-4 stalks fresh thyme , stems removed
- ¼ of Scotch bonnet or more for your preferred heat , finely diced
- 3 stalks scallion , sliced
- sea salt and ground black pepper to taste**
Instructions
Vegan Saltfish
- You’ll need a container of hearts of palm for this recipe. Take out each piece out of the brine, and cut them in half, then diagonally, and then kinda just shred them slightly. This will give you that saltfish look (demonstrated in video). After you’re finished shredding the entire can or jar’s contents, add it in a mason jar.
- Add in a cup of water and a tablespoon of salt which is your salt brine. Stir gently to mix. I also add in some kelp flakes to add to that fishy taste. Long story short you want to ensure that the entire container of vegan saltfish is covered with the brine. Set aside and allow it to brine for at least 30 minutes, up to a few hours.
Ackee
- Heat a tablespoon of coconut oil in a pan. Add in the garlic, tomatoes, bell peppers, onions and cook down until it’s soft and the onions are translucent, for about 5-8 minutes. Add in the thyme and stir.
- Now we are going to add in your vegan saltfish! Drain off the salt brine, rinse well and pat dry. Ensure the heat is hot and add the Saltfish to the seasonings. If it looks dry add a couple more teaspoons of oil. Stir to combine and let the Saltfish crisp up a bit with the seasonings for about 5 minutes.
- At this point you can add in your fully cooked and drained fresh Ackee or your canned Ackee. Stir gently with everything, especially if using canned Ackee since it’s delicate and you don’t want it to break apart. You’ll definitely want to re-season the dish with some more salt and top it all with a lot of black pepper.
- Remove from heat and serve alongside callaloo, breadfruit and fried plantain and/or of your favourite side dishes. Eat and enjoy!
- Ackee and saltfish can be stored in a container in the fridge for up to a few days. Simply reheat in your microwave or back on the stovetop until hot again. Callaloo can be reheated the same way. I recommend only cooking enough plantain and breadfruit for when you need it since it tastes best fresh!
