11 Best Vegan School Lunch Ideas For Your Kids

11 Best Vegan School Lunch Ideas For Your Kids

Packing a nutritious and delicious vegan school lunch for your kids doesn’t have to be a challenge! With a bit of imagination, you can make enjoyable and healthy meals.

From protein-packed wraps to colourful fruit and veggie snacks, these plant-based options energize your little ones throughout the day.

This blog will share the best vegan school lunch ideas to make lunchtime exciting and hassle-free!

1. Vegan Enchilada Soup Recipe

Ingredients

• Olive oil: 3 tablespoons
• Garlic cloves, minced: 2
• Onion, chopped: 1 medium
• Chilli powder: 3 tablespoons
• Dried oregano: 1 teaspoon
• Cumin: 1 teaspoon
• Coarse salt: ½ teaspoon
• Smoked paprika: ½ teaspoon
• Vegetable or chicken broth
• Pinto beans: 2 @ 15 oz cans, rinsed and drained
• Frozen corn: 1 12 oz bag
• Fire-roasted tomatoes: 28 oz

Toppings: Avocado, shredded cheddar, green onions, fresh pico de gallo.

Method

1. Heat the oil in a big 5-quart pot over medium-high heat.
2. Sauté the chopped onion and garlic until the onion is transparent and soft.
3. Chilli powder, oregano, cumin, salt, and paprika are used to season.
4. Cook for 3 minutes or until the mixture is aromatic.
5. Add the broth, pinto beans, corn, and crushed tomatoes.
6. Bring the soup to a boil, then reduce to low heat and cook for 20 minutes, occasionally stirring to blend.
7. To serve, ladle the soup into bowls and top with your preferred toppings.
8. Keep any leftover soup refrigerated in an airtight container.
9. Reheat the required amount of enchilada soup in the microwave or stovetop until piping hot before packing it for lunch. Then, fill a thermos container halfway with the soup and seal it.

2. Vegan Falafel-Stuffed Flatbread Recipe

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 12-15

Ingredients

• Dry chickpeas: ½ cup (375g) soaked overnight or canned chickpeas: 1 cup (240g)
• Cumin: 2 teaspoons (14 g)
• Coriander: ½ teaspoon (1 g)
• Garlic: 1–2 cloves, minced
• Fresh parsley: 1 sprig, minced
• Onion: 1 small, finely chopped
• Freshly squeezed lemon juice: ½ tablespoon (45 ml)
• Breadcrumbs: 3 tablespoons
• Vegetable oil to pan fry

Method

1. Drain and rinse chickpeas that have been soaked overnight or chickpeas that have been canned.
2. Mix chickpeas with the remaining ingredients in a food processor until an excellent thick paste forms.
3. With damp palms, form the dough into little balls the size of a large walnut. Press down to form ½-inch patties. If the mixture is too sticky, add a few extra breadcrumbs. If it's too dry, add a tablespoon or two of water.
4. Pan-fry falafels on each side for 3-4 minutes in an oiled pot over medium-high heat or until the sides are golden. Remove the falafel to a dish lined with paper towels and wipe the excess oil with more paper towels.
5. On a level surface, put lettuce and tomatoes onto the flatbread and add 1 to 2 falafels on top. Close the falafel-stuffed flatbread and drizzle with tzatziki sauce.

3. Vegan Hummus Veggie Club Sandwich Recipe

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 2

Ingredients

• Whole-wheat sandwich bread: 3 slices
• Greek hummus: 2 tablespoons (30 g)
• Steak tomato: ½ medium, sliced thin
• Vegan provolone: 2 slices (40 g)
• Pesto: 1 tablespoon (15 g)

Method

1. Place all three pieces of bread on a flat surface. Spread 1 tablespoon of hummus on each slice of bread.
2. Half of the tomato slices and one slice of provolone go on top.
3. Spread half of the pesto on the second slice of bread and close the sandwich with the pesto side down.
4. Top the sandwich with the leftover pesto, remaining tomato pieces, and provolone.
5. Spread one tablespoon of hummus on the remaining bread piece. Close the vegan hummus veggie club sandwich by flipping the hummus side down.

4. Vegan Apple Cheddar Grilled Cheese Sandwiches

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 2

Ingredients

• Sandwich bread: 4 thick slices
• Vegan butter: 1 tablespoon for grilling
• Vegan cheddar cheese: 4 slices
• Granny Smith apple: 1 small, cored, halved and thinly sliced

Method

1. On a level surface, place the sliced bread. Flip each slice over and butter the other side.
2. Place a slice of cheese on each side that hasn't been buttered.
3. On two pieces, layer the apple slices.
4.  Assemble the sandwiches, ensuring that the buttered sides face out. Heat a medium nonstick skillet over medium-high heat, greased.
5. Grill each sandwich for 2 to 3 minutes on each side until browned and the cheese melts. Flip the sandwich and cook for another minute or two on the other side until golden and crispy and the cheese is melted.
6. Serve immediately or wait until the vegan apple cheddar grilled cheese sandwich has cooled to room temperature before putting it in a lunchbox.

5. Healthy Vegan Bean Burrito Recipe

Prep time: 7 minutes | Cook time: 8 minutes | Total time: 15 minutes | Servings: 2

Ingredients

• Large tortillas: 2
• Salsa: 3 oz. (80 g)
• Kidney or black beans: ½ cup (80 g) cooked
• Green onion: ½, finely chopped
• Brown rice, cooked: 3 tablespoons, cooked
• Avocado: ½, sliced
• Corn kernels: 2 tablespoons
• Lettuce: 2 leaves, shredded
• Fresh tomato: ½, chopped
• Red bell pepper: 3 tablespoons (20 g), sliced
• Sea salt, pepper & cayenne to taste

Method

1. Mash the beans and salsa together with a fork in a small bowl. It's okay if some beans keep their texture if you don't overdo it.
2. Season with salt, pepper, and cayenne pepper to taste. Mix until everything is well blended.
3. Each tortilla contains half the cooked rice and bean mixture, corn, avocado, lettuce, tomato, and bell pepper.
4. Make sure your burritos aren't overstuffed so you can roll them!
5. Close both ends by folding in the sides and rolling them tightly. Repeat the steps with the remaining burrito.
6. Place them both, seam side down, in a frying pan and cook for 3-5 minutes over medium-high heat until brown and crispy.
7. Grill the healthy vegan bean burrito for another 3 minutes after flipping using a spatula. Cut it in half and eat it!

6. Vegetable-Loaded Sushi Doughnuts

Prep time: 15 minutes | Cook time: 15 minutes | Total time: Servings: 2

Ingredients

• Sushi rice: 250 g (8.8oz)
• Water: 330 ml (1.4 cups)
• Wine vinegar: 2 tablespoons
• Maple Syrup: 2 tablespoons
• Mirin: 1 tablespoon
• Mixed frozen veggies: 150 g (5.3oz)

Method

1. Sushi rice should be washed and soaked in water for 15 minutes.
2. Then, boil the rice in a pot with water, reduce the heat to low, and cook for 15 minutes. Turn off the heat and cover the rice for another 15 minutes before allowing it to cool entirely.
3. Combine the rice wine vinegar, maple syrup, and mirin in a small basin.
4. Stir in 3 tablespoons of the sauce mixture to the rice until everything is well incorporated. If desired, extra sauce can be added.
5. After that, steam the vegetables according to the package directions and set them to cool. Drain any extra liquid before combining the vegetables with the rice.
6. Your kids will enjoy these vegetable-loaded sushi doughnuts for their school lunch.

7. Eggplant And Bean Vegan Sausage Rolls

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes | Servings: 16

Ingredients

• Eggplant: 1 large
• Cannellini beans: 1 can, drained and rinsed
• Garlic: 2 cloves, peeled
• Onion: 1 medium, chopped into chunks
• Flat-leaf parsley: ½ cup
• Chilli flakes: 1 teaspoon (optional)
• Puff pastry: 2 sheets
• Nut milk: 1 tablespoon
• Sesame seeds: 1 tablespoon
• Salt and pepper

Method

1. Preheat the oven to 350°F (180°C)
2. The eggplant should be washed and sliced into small, uniformly sized cubes (about 1 inch). Drizzle with olive oil, salt, and pepper and place on a sheet pan. Roast in a preheated oven for 15-20 minutes or until tender and golden brown. Allow to cool after removing from the oven. Combine the beans, garlic, onion, parsley, and chilli flakes in a food processor. Pulse until everything is finely chopped. Scrape down the sides with a spatula to make sure everything is combined.
3. Pulse in the cooked eggplant until smooth, mainly but still lumpy. You don't want it to be too liquidy—season with salt and pepper.
4. Cut each puff pastry sheet in half to make four sheets. Scoop the bean mixture lengthwise onto the puff pastry sheet; I generally use 3-4 spoonfuls. Roll the sheets up tightly to keep the mixture inside. Cut each roll into four pieces with a sharp knife, punch two small holes in the top, brush with milk (or lightly beaten egg if not vegan), and sprinkle with sesame seeds.
5. Place the eggplant and bean vegan sausage rolls on a baking sheet and bake for 25-30 minutes or until golden brown and the crust is crisp.

8. Healthy Vegan Pizza Rolls

Prep time: 45 minutes | Cook time: 20 minutes | Total time: 65 minutes | Servings: 16

Ingredients For The Whole Wheat Crust

• Whole wheat flour: 1½ cups (180 g)
• Dry active yeast: 1 tablespoon
• Salt: ½ teaspoon
• Warm water: ½ cup

Ingredients For The Veggie Filling

• Bell pepper: ½, chopped
• Carrot: 1, chopped
• Zucchini: 1 medium, chopped
• Onion: ½, diced
• Garlic: 2 cloves, minced
• Tomato paste: 3 oz (84 g)
• Oregano: 2 teaspoons
• Basil: 2 teaspoons
• Paprika: 2 teaspoons
• Cayenne pepper: ½ teaspoon
• Sea salt: 1 teaspoon

Optional Topping

• Almond Ricotta

Make The Whole Wheat Dough

1. Mix the flour, yeast, and salt in a large bowl. Slowly drizzle warm water over the dry ingredients while thoroughly mixing everything. Make sure the ball is slightly sticky, and adjust the water or flour as needed.
2. Knead the dough on a floured surface for 3 – 5 minutes before shaping it into a ball. While making your veggie filling, cover the bowl and dough with a towel and set aside to rest for 30 minutes in a warm location.

Make the Veggie Filling

1. Place the vegetables for your filling in a nonstick pan over medium heat. Sauté the vegetables with a splash of water or vegetarian broth until slightly soft.
2. Combine the sautéed vegetables, tomato paste, and seasonings in a blender jar. Blend until the sauce for your pizza pinwheels is smooth and spreadable. Preheat your oven to 400°F (200°C).

Make The Pizza Rolls

1. After removing the whole wheat dough from the bowl, place it on a floured surface. Knead it again, adding more flour, if necessary, until it no longer sticks together.
2. Work your way to a ½-inch thick rectangle, roughly 12 by 10 inches, with a rolling pin.
3. Cover the dough with your vegetable filling, leaving a ½ inch border around the edges. Make sure your dough isn't too wet, or you won't be able to make the pinwheels. If you have too much filling for your dough, you may save some for another recipe by leaving some in the jar.
4. Begin rolling the dough into a large roll, then cut it into 8-12 slices using a sharp knife. Place the rolls close to each other on a nonstick baking mat or a baking sheet lined with parchment paper. Keep an eye on the rolls because they can easily break.
5. Preheat the oven to 350°F and bake the pizza buns for 15-20 minutes or until golden brown.
6. Remove the rolls from the oven and set them aside to cool slightly before serving warm. If desired, top with homemade almond ricotta or another vegan cheese.
7. Leftovers of the healthy vegan pizza rolls can be kept in the refrigerator for up to 5 days.

9. Vegan Mini Chickpea Flour Frittatas

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 12

Ingredients

• Chickpea flour: ¾ cups
• Nutritional yeast: ¼ cup (optional)
• Baking powder: 1 teaspoon
• Garlic powder: 1 teaspoon
• Dried basil: 1 teaspoon
• Mineral salt or black salt: ¾ teaspoon
• Water: 2 cups
• Corn: 1 cup (frozen, fresh, or canned)
• Red bell pepper:  1 cup, finely diced
• Jalapeño: 1, finely diced
• Onion or medium shallot: ¼, finely diced
• Baby kale or spinach: 1 handful, roughly chopped

Method

1. Preheat the oven to 375°F (190°C). If you don't have a nonstick muffin tin, lightly butter it (see instructions) or use muffin liners.
2. In a large mixing basin, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and basil. Whisk in the water (the batter will be runny, which is expected). Mix the corn, bell pepper, jalapeño, onion, and baby greens.
3. Scoop the batter into the muffin tin with a ¼ measuring cup, filling all 12 holes. Add a sprinkling of chives on top.
4. Place on the center rack of the oven and bake for 35–45 minutes (depending on the veggies used). If a toothpick inserted in the center of a muffin comes out clean, the frittatas are ready.
5. If the middle is soggy after 35 minutes of frying, let them cool, and they will tighten up nicely.
6. Remove the vegan mini chickpea flour frittatas from the oven, flip them onto a cooling rack, and set them aside to cool.

10. Vegan BLT

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients

• Tomatoes: 3, sliced
• Lettuce or Spinach: 1 head
• Vegan Mayo
• Bread

Ingredients For The BLT Tempeh Bacon

• Tempeh: 8 oz.
• Liquid smoke: 2 teaspoons
• Soy sauce: ⅓ cup
• Maple Syrup: 2 tablespoons
• Neutral oil: 2 tablespoons
• Apple cider vinegar: 1 teaspoon
• Smoked paprika: 1 teaspoon
• Garlic powder: ½ teaspoon
• Onion powder: ½ teaspoon
• Pepper: ¼ teaspoon

Method

1. Combine liquid smoke, soy sauce, maple syrup, oil, apple cider vinegar, smoked paprika, garlic, onion, and pepper in a large mixing bowl. Place tempeh inside, cut into ¼ – ½ inch strips, and carefully stir to coat evenly.
2. Allow 20-30 minutes of marinating time, flipping occasionally. Preheat the oven to 350°F.
3. Place the tempeh strips on a parchment-lined baking pan, ensuring they are not touching. Pour half of the remaining smokey maple mixture over the tempeh.
4. Bake for 15 minutes. Turn the tempeh and spread the remaining smokey maple mixture over the top. Cook for another 10 minutes.
5. Serve the vegan BLT on toasted bread with tomato slices, lettuce or spinach, vegan mayo, and tempeh bacon.

11. White Bean Salad Recipe

Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 4

Ingredients For The White Bean Salad

• White beans: ½ cup, cooked
• Cucumber: ½ cup, diced
• Red bell pepper: ¼ cup, diced
• Green onions: 2, sliced
• Fresh parsley: 2 tablespoons, chopped

Ingredients For The Tangy Dairy-Free Yogurt Dressing

• Dairy-free unsweetened yogurt: ¼ cup
• Lemon: ½, juiced
• Dijon mustard: 1 teaspoon
• Salt/pepper to taste

Ingredients For The Pita Sandwich

• Red leaf lettuce or your favourite salad greens: 4 big leaves
• Pita pockets gluten-free: 4

Method

1. In a mixing bowl, combine all the white bean salad ingredients. Remove from the equation.
2. Combine all the tangy, dairy-free yogurt dressing ingredients in a small dish.
3. Mix the dressing thoroughly with the white bean salad.
4. If serving as a pita sandwich, tuck 1 lettuce leaf into each pita pocket and fill it with equal amounts of the white bean salad.

Conclusion

Providing your kids with tasty and nutritious vegan school lunches is easier than you think! You can create balanced meals with various wholesome ingredients that keep them satisfied and energized throughout the day.

Whether a hearty wrap, a fun bento box, or a refreshing fruit snack, these plant-based options ensure they get the necessary nutrients. Try out these ideas and make school lunchtime a delicious and healthy experience!

I trust you enjoyed this article about the 11 Best Vegan School Lunch Ideas For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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