Easy Vegan & Gluten Free School Lunches & Snacks

Need some inspiration for vegan & gluten free lunches? I’ve created a list of meals and snacks that are not only quick and easy to make but healthy too! Tag me on Instagram @naturally.sierra if you end up making these recipes, I’d love to see them!

Meals

Roasted Veggies & Quinoa

Ingredients:

Zucchini

Mushroom

Peppers

Onion

Broccoli

Cauliflower

Carrot

1 cup Quinoa

soy sauce or powdered veggie broth(Optional)

Recipe:

1. Preheat the oven to 425 degrees

2. Wash and cut the veggies of your choice

3. Toss veggies with olive oil and spices

4. Spread evenly on baking sheet

5. Cook for about 15 minutes or until tender, stirring them halfway

6. Begin to cook your quinoa according to the package when the veggies go in the oven. At this time add the soy sauce or powdered veggie broth to give the quinoa some extra flavour

7. Once veggies and quinoa are cooled down, place into containers

Pasta salad

Ingredients:

2 cups Gluten Free Pasta

Cucumber

Tomato

Onion

Carrot

Chickpeas

Peppers

Green onion

Dressing ingredients:

¼ cup Olive oil

¼ cup Lemon

1 tbsp white vinegar

Italian seasoning

Garlic

Recipe:

1. Cook pasta according to package

2. Chop veggies and put in a bowl

3. Create dressing by mixing together olive oil, lemon, white vinegar, Italian seasoning, and garlic

4. Once pasta is cooked rinse in cold water and place in bowl with veggies

5. Add dressing to the pasta and veggies, stir

6. Place into containers

Sushi bowl

Ingredients:

1 cup Rice

Veggies (Cucumber, carrot, peppers)

Edamame

Seaweed

Sesame seeds

Soy sauce

Recipe:

1. Cook rice according to package

2. Prepare veggies

3. Once rice is cooked let cool before placing in lunch containers

4. After rice has cooled, place into container and top with veggies, edamame, and seaweed

5. Bring soy sauce in a dressing container to add at a later time

Quinoa Salad

Ingredients:

1 cup Quinoa

Cucumber

Carrots

Peppers

Cherry tomatoes

Red onion

Chickpeas

Dressing ingredients:

¼ cup Olive oil

¼ cup Lemon

2 tbsp Red wine vinegar

Garlic

Parsley

Recipe:

1. Cook quinoa according to package

2. Prepare and cut veggies

3. Make dressing by mixing olive oil, lemon, red wine vinegar, and garlic

4. Once quinoa has cooled down add veggies, dressing, and stir

5. Place into containers

Greek Wrap

Ingredients:

Wrap

Lettuce

Cucumber

Tomato

Hummus

Onion

Recipe:

1. Prepare veggies

2. Spread hummus on wrap

3. Add veggie, wrap up, and place in lunch container

Snacks

Veggies & Hummus

Ingredients:

Carrots

Celery

Cucumber

Peppers

Hummus

Recipe:

1. Prepare veggies and place into Tupperware

2. Put hummus in Tupperware

Kale Chips

Ingredients:

Kale

Olive oil

Nutritional Yeast

Garlic powder

Recipe:

1. Preheat oven to 300 degrees

2. Wash kale, dry, and cut into chip sized pieces

3. Grease pan or line with parchment paper

4. Toss kale with olive oil and spices, massage kale

5. Place on baking sheet evenly 7-10 minutes or until crispy. Watch it carefully, kale can burn very fast!

6. Once done let cool for 5 minutes before packing into containers

Apple and PB

Ingredients:

Apples

Natural peanut butter

Recipe:

1. Cut apples and put into container

2. Put PB into container

Energy balls

Ingredients:

Peanut butter

Vegan chocolate chips

Oatmeal

Maple Syrup (optional)

Plant milk

Recipe:

1. Mix ingredients all together, add maple syrup for sweetener if needed

2. If the mix is too dry add a few tablespoons of plant milk

3. Roll into balls and store in fridge

Fruit – I like to pack fruit every day

Here are some ideas of what I’ll bring. Simply prepare fruit and put into a container.

Raspberries

Strawberries

Banana

Orange

Grapes

Kiwi

Mango

Pomegranate

Apple