5 Easy Vegan Back To School Bento Boxes

5 Easy Vegan Back To School Bento Boxes Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

1/2 a brick firm tofu

2 tbsp vegetable oil

sea salt & ground black pepper, to taste

sliced sprouted bread

lettuce

tomato slices

sliced avocado

sauerkraut

vegan mayonnaise

hot sauce, to taste

1 x 14 oz can navy beans, drained and rinsed

1/3 C pre-made pesto (I use Sunflower Kitchen brand)

1/4 C parsley, finely chopped

juice of half a lemon

sea salt & ground black pepper to taste

creamy miso tahini dressing

1 C roasted tahini

1 1/2 to 2 C fresh water

6 tbsp miso paste

4 tbsp lemon juice

2 tbsp apple cider vinegar

1/2 tsp sea salt

1/2 tsp ground black pepper

collard nori rice roll

1 1/2 C cooked brown rice

1 tbsp black sesame seeds

5 collard leaves

5 nori sheets

5 rice paper wrappers

1/2 a red pepper, thinly sliced

1/2 a carrot, thinly sliced

1/2 an english cucumber, thinly sliced

1/2 an avocado, sliced

left over fried tofu, thinly sliced

balsamic vinaigrette

1/4 C olive oil

3 tbsp balsamic vinegar

1 tsp dijon mustard

1 tsp coconut nectar or maple syrup

1/4 tsp garlic powder

sea salt & ground black pepper, to taste

veggie pasta salad

12 oz / 350 g farfalle (about 6 cups cooked pasta)

1/2 a red bell pepper, finely diced

1/2 a carrot, finely diced

1/2 an English cucumber, finely diced

1/2 C cherry tomatoes, halved

1/2 an avocado, diced (add in the morning!)

1/2 C raw or roasted walnuts

balsamic vinaigrette, from above

1 C white bean pesto salad (from bento box #1)

juice of half a lemon

1 to 2 tbsp tahini

sea salt & ground black pepper, to taste

roasted sweet potato

1 large sweet potato

1 tbsp olive oil

sea salt & ground black pepper, to taste

quick sweet potato risotto

1 1/2 C diced cooked sweet potato

1/4 C + 2 tbsp miso tahini dressing

2 tbsp nutritional yeast

sea salt & ground black pepper, to taste

1 1/2 C cooked brown rice

1/4 C finely chopped fresh parsley

2 tbsp finely chopped fresh basil

1/4 C currants

3 C cooked pasta (remaining from the veggie pasta salad)

1 1/2 C diced cooked sweet potato

1 C cooked chickpeas

1/3 C pre-made pesto

3 tbsp nutritional yeast

sea salt & ground black pepper, to taste

3/4 C trail mix

1/2 C gluten-free rolled oats (not quick cooking)

1 mashed banana

1 tbsp ground chia

pinch sea salt

1/4 C coconut sugar

1/4 C almond butter (or nut butter of your choice)

1/4 C vegan chocolate chips

Instructions

1Slice tofu into slabs or squares from the largest side, about 1/4” thick.

2Heat a cast iron skillet or non-stick pan over medium-high heat with oil, and just evenly coat the bottom of the pan so the oil is in an even layer.

3Once hot, place tofu in the pan slightly spaced apart and cook for about 4 to 6 minutes on the first side until golden brown and crispy.

4Season with salt and pepper and then flip the pieces. Lower heat slightly.

5Season the crisp side with a little bit more salt and pepper and cook for 3 to 4 minutes. The pan will get hotter and the slices should take about 4 minutes per side for the second batch. Continue frying in batches.

6Remove the fried tofu onto a plate covered with paper towel to absorb any excess oil.

7Combine the navy beans with pesto, parsley, lemon juice, and salt and pepper to taste.

8Despite what you saw in the YouTube video… blend the creamy miso tahini ingredients in a high powered blender to get the best consistency. Start with 1 cup of water in the blender with everything and then add more until the desired consistency is achieved.

9However, if you don’t have a blender you can combine everything in a jar, but only add 1/2 a cup of water at a time until the desired consistency is achieved. You’ll definitely need less water if you’re not blending this sauce. You can adjust any of the ingredients to your own taste as well and once it’s been refrigerated you might need to add a bit more water to smooth it out before using it again for another recipe.

10Wash the collard leaves and trim off the thick stem. You can even trim just into the bottom of the leaf if it’s pretty thick and tough. Place collard leaves in a bowl of hot water and let them sit for 10 minutes until slightly softer and pliable. Once softer remove from the water and pat dry.

11Combine slightly warmed brown rice with about 1/2 a cup of miso tahini dressing in a bowl until evenly coated. Warming the rice a bit just helps it stick a little better.

12Have another large dish of warm water ready to soak the rice paper. Place 1 sheet in the water submerged and move it around until it’s just soft.

13Delicately lay it out onto a clean surface, and place a collard leaf over top and then a nori sheet. Fold part of the nori sheet, if necessary, to fit to size.

14Place about 1/4 cup of brown rice onto on side of the nori and top with a few vegetable slices, a couple pieces of avocado and fried tofu slices. Add a drizzle of miso tahini dressing on top if desired.

15Being gentle, but wrapping snug, roll up the side over the fillings and roll once to seal. Then take the soft rice wrapper at the sides and fold in the ends, and then roll over to the other end.

16Toss cooked pasta with veggies and balsamic vinaigrette. Store in the fridge. Add avocado right before serving or in the morning before packing up your lunch to prevent browning.

17Mash up 1 cup of the white bean pesto salad and add lemon juice, tahini, and salt and pepper to make a hummus-like dip. Serve with crackers or veggies.

18Leave the skin on the sweet potato. Coat it with olive oil, sea salt, and ground pepper. Bake in an oven pre-heated to 425°F on a baking sheet for 25 minutes or until tender. Once cooled you can dice and store in the fridge. It will amount to about 3 cups of diced sweet potato.

19Mash the diced sweet potato until mostly smooth. Combine with 1/4 cup of the miso tahini dressing, nutritional yeast, and salt and pepper. Then add this to cooked brown rice and combine with parsley, basil, and currents. You can also add another 2 tbsp of miso tahini dressing if desired.

20Combine all the ingredients together and store in the fridge.

21Preheat oven to 350°F.

22Pulse the trail mix and oats in a food processor until a fine meal is formed.

23Mash the banana until smooth and combine with ground chia. Add this to a bowl with the trail mix and oatmeal mixture along with the remaining ingredients and stir until well combined.

24Portion small scoops onto a parchment lined baking sheet spaced slightly apart. They will not spread while baking.

25Bake for about 12 minutes or until golden brown on the edges.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑