2 Easy Vegan Back To School Meal Ideas

2 Easy Vegan Back To School Meal Ideas Recipe

By Hot For Food

🔪Prep Time: 40 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

pickled red cabbage

4 C shredded cabbage (best to use a mandolin to get long shreds)

4 C warm water

1 C apple cider vinegar

2 tbsp sugar

1 tbsp sea salt

2 tsp cumin seeds

roasted cauliflower

8 C cauliflower florets (about 1 larger sized head of cauliflower)

2 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chili flakes

1/2 tsp sea salt

1/2 tsp ground black pepper

falafel bowls

1 pkg Yves Veggie Cuisine Falafels (4 to 5 falafels per bowl)

6 C baby spinach (2 cups per bowl)

1 C finely chopped parsley (1/3 cup per bowl)

1 vine tomato, sliced into thin wedges (4 wedges per bowl)

1 C thinly sliced red onion (1/3 cup per bowl)

1 C diced cucumber (1/3 cup per bowl)

1/3 C pickled cabbage per bowl

1 C vegan tzatziki

lemon aioli

1 C vegan mayonnaise

2 garlic cloves, minced

1 tsp dijon mustard

zest of 1 lemon

2 tbsp lemon juice

1 tsp ground mustard powder

1/4 tsp sea salt

1/2 tsp fresh ground black pepper

kale & quinoa bite filling

1/2 C finely diced red onion

1 pkg Yves Veggie Cuisine Kale & Quinoa Bites, crumbled

1 tbsp olive oil

lettuce wraps

1 C diced cucumber

1/2 C finely chopped parsley

1/2 C finely chopped dill

6 large leaves of boston lettuce

leftover roasted cauliflower (finely chopped (about 2/3 C)

2/3 C pickled cabbage

Instructions

1To make the pickled cabbage combine everything in a large mixing bowl or container that has a lid. Refrigerate it for at least 12 to 14 hours.

2For the roasted cauliflower preheat the oven to 450°F.

3Toss the cauliflower florets in a large bowl with the olive oil and spices until coated well and lay out in an even layer onto a baking sheet.

4Bake for 25 minutes or until nicely roasted with colour.

5With 15 minutes left in baking time place falafels on another baking sheet and bake on the bottom rack of the oven until time is up.

6Prepare the vegan tzatziki in advance and have all your veggies sliced and diced as well. You can assemble the bowls individually in to-go containers. Leave the tzatziki in a separate container or small jar and add right before serving.

7Prepare the lemon aioli by combining everything in a bowl or jar until well combined and refrigerate.

8For the filling heat a cast iron skillet over medium heat and sauté the onion in oil for 2 minutes until softened.

9Add the crumbled kale & quinoa bites and spread out in an even layer allowing them to brown for 2 to 3 minutes and then toss. Don’t toss around too much or the crumbles won’t brown up nicely. It will take about 8 minutes to cook and brown up thoroughly.

10For the other components of the lettuce wraps combine the parsley and dill together and chop up the roasted cauliflower into smaller pieces.

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