Hi there! I hope everyone is enjoying this year’s Vegan Month of Food. :) I’ve mostly been participating through Instagram, but I thought I’d also share another blog post today. For those following VeganMoFo’s daily or weekly prompts, this week is Budget Week. One way to save money is to pack home-cooked meals instead of eating out, so here are a few vegan lunch box ideas! (I personally don’t need to pack meals very often at the moment because I work from home, but I love my rabbit-themed box and bentos make me happy, so why not?)
These bentos are made up of leftovers as well as other bits and bobs I happened to have in my kitchen at the time. There’s some overlap with the meals in my previous post — and again, it’s been a while since I took these pictures, so I hope I still remember most of the ingredients!
Bento #1: sushi bowl leftovers
These were the leftovers from the sushi bowls I posted about earlier this month: vinegared sushi rice with baked tofu, thinly sliced raw courgettes, roasted mini tomatoes, marinated yellow tomatoes, pumpkin kinpira and mashed avocado. I loved this lunch! In addition to being delicious, the vinegar helps the rice keep longer if you need to store the box unrefrigerated for a while.
Bento #2: tomato risotto
More leftovers. Bottom tier: risotto with mini tomatoes; top tier: green lentil salad + courgette, yellow tomatoes and more tiny red tomatoes.
Bento #3: deconstructed naan sandwiches
This was a deconstructed mini version of the naan sandwiches from my previous post: pumpkin naan, seitan chunks and lettuce in the bottom tier, guacamole and a chickpea and tomato salad in the top tier.
Bento #4: bean balls and pancakes
On the bottom tier, we’ve got homemade bean/veggie balls with lettuce and roasted tomatoes. I think the dips on the side were mashed avocado with sriracha and yellow tomato chutney. The top tier holds a leftover pancake with strawberry jam, grapes and apple slices, and a tiny cup of soya yoghurt with more fruit. I thought it might be nice to include a dessert. It was good, but I prefer savoury dishes and fresh fruit. If I’m going to have yoghurt, I’d rather just have a normal-sized bowl instead of a mini portion.
Bento #5: stuffed courgettes
I’d bought round courgettes and stuffed them with a tofu spinach filling, and they were just the right size to fit into my bento box! Also pictured: sliced apples, a white bean and artichoke salad, cherry tomatoes and some of the courgette innards that I was left with after stuffing them (I think I cooked those separately with olive oil and garlic).
Links of the day
– The blog Food for Dissertating has been posting about packed lunches all month! I especially love the look of this taco salad.
– I can’t wait to try this vegan Vietnamese fish dipping sauce by Ann Mai from Plant Crush.
– This Spanish tortilla by Angie/Ladyfunk25 looks so good. I bet the leftovers would be delicious served cold in a bento box as well. (Recipe here.)
All your bentos look great, especially the sushi bowl leftovers, yum!
Thanks Julie! :) That one was my favourite too.
Thanks for the shout out! Your lunches look great. As many bento boxes as I have, I still have bento box envy for yours, too. I love that you cooked up your zucchini innards, too.
Thank you. :) It does seem like bento box collecting can get slightly addictive. But I can see that yours are all used very well!
These all look so yummy, and so cute in their bento boxes. Even if you do eat at home, it is always nice to have fun with your food. :D
Thanks, Susan. :D I agree! I like that the box can make leftovers look more appealing (not that I don’t love leftovers anyway, but still).