Vegan Lunch Ideas For Sharing And Caring

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Vegan Lunch Ideas For Sharing And Caring

It is always fun to feast on good food, especially if you have someone to share it with. Even if you follow a strict vegan diet, that does not mean that you can’t share your lunch with a friend or family. You can always impress them with vegan lunch ideas that will make them want for more. Make vegan lunch ideas into reality and let them experience the wonderful flavors of a meatless meal.

Spinach Ricotta Lasagne

Ingredients:

                For Ricotta Filling:

  • 2 tbsp olive oil
  • 5 cloves of garlic
  • 2 juiced lemons
  • A big pinch of nutmeg
  • A big pinch of black pepper
  • ½ tsp salt
  • 1 tbsp mustard
  • 500g firm tofu
Vegan Lunch Ideas For Sharing And Caring

For the Cream Sauce:

  • 50g flour
  • 50g margarine
  • 700ml soy milk
  • ½ tsp salt

For the Tomato Sauce:

  • 200ml passata
  • A big pinch of salt
  • A big pinch of pepper
  • 2 tsp dried oregano
  • 500g frozen spinach
  • 250g lasagne sheets

How to Make:

  1. Defrost the frozen spinach by thawing. This means heating it in a pan over low heat, or putting it under running water. It is your choice depending on how rush you want to do things up.
  • In making the ricotta filling, combine garlic, olive oil, lemon juice, nutmeg, salt, pepper, and mustard in a blender and process it until it becomes smooth and creamy.
  • Break the tofu into big chunks and add them into the blender. Blitz it until you get a combined crumby mixture.
  • In making the cream sauce, melt your margarine in a pan and add flour. Mix it until it becomes a thick paste. Add soy milk and salt, whisk it until sauce thickens.
  • In making tomato sauce, combine passata, oregano, salt, and pepper in a bowl.
  • Assemble your dish by layering your lasagne sheet and spinach. Top the last lasagne sheet with tomato and cream sauce,
  • Bake the lasagne in the oven at 180C for about 30 to 40 minutes.

Lentil Roast Loaf

Vegan Lunch Ideas For Sharing And Caring

Ingredients:

                For the Loaf:

  • 1 small minced onion
  • 3 cloves of minced garlic
  • 1 tbsp vegetable oil
  • 2 finely chopped medium Portobello mushrooms
  • 1 grated medium carrot
  • 400g cooked and rinsed kidney beans
  • 400g cooked and rinsed puy lentils
  • 1 tbsp gluten-free tamari soy sauce or coconut aminos
  • 2 tbsp mixed dried herbs
  • 4 tbsp nutritional yeast
  • 135g rolled oats
  • Black pepper

For the Balsamic Onion Gravy:

  • 1 low-sodium vegetable stock cube
  • 1 finely sliced medium red onion
  • 2 tbsp vegetable oil
  • 1 tbsp coconut sugar or brown sugar
  • 200ml red wine
  • 1 tbsp arrowroot powder
  • 3 tbsp balsamic vinegar
  • 3 tbsp gluten-free tamari soy sauce or coconut aminos

How to Make:

  1. In making the lentil loaf, preheat your oven first to 350F and prepare a loaf tin by lining it with greaseproof paper
  • Heat oil and sauté onion and garlic. Put in the mushroom and carrot and cook until softened.
  • Add in the remaining ingredients and use a masher to mix. Do not over mash the mixture, just enough to combine all ingredients. Add some water if you think that the mixture is quite dry. Use oats if it’s too wet.
  • Transfer your mixture into load tin and bake for about 40-45minutes or until the outer portion develops a crust while the inside is firm.
  • In making the gravy, prepare vegetable stock with a stock cube. Set aside.
  • Saute onion with coconut sugar on low heat for about 10 minutes. Once it caramelized, put in arrowroot powder and stir for a few minutes.
  • Pour in balsamic vinegar, red wine, and tamari sauce and simmer until it is reduced by half.
  • Add vegetable stock and let it simmer for about 10 minutes or until you have a thick and dark gravy.

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