It's back to school for a lot of you out there so I wanted to brainstorm health vegan lunch ideas without bread. Sandwiches are great, but sometimes it's nice to have something different for lunch. I tried to make these recipes really well balanced with plant based carb, protein, and fat.
For the side snacks I added in trail mix and grapes because both are easy to eat in class, plus grapes are in season right now, and very affordable for a student budget.
***If a lot of your collard leafs are ripped and not usable as wraps don't throw them away! Instead make this lunch recipe as homemade fries with hummus, bell pepper and avocado slices. Then cut up your collard leafs and saute them in some oil or coconut milk, and enjoy them for dinner as your cooked veggie.
Collard Wrap ingredients:
collard leafs
hummus
bell pepper
2-3 potatoes depending on how many wraps you plan to meal prep. It's about 1/2 a potato per wrap. You don't need to increase the other ingredients to meal prep.
cilantro
avocado
mustard
Side snacks: trail mix and grapes
Directions:
1. First slice your potato into fry shaped strips. Add one TBS of oil and season with salt, pepper, paprika, and garlic. Bake at 420 for 20 mins, flip after 10 mins.
2.Remove and trim the stem from the collard leaf so it will be easier to fold. Cut up all other veggies into small strips.
3.Spread the hummus all over the middle, then add your veggies and mustard.
4.Fold the leaf in half length wise, it should fold naturally this way because of the stem. Then fold the right side, then the left side, then the bottom. Flip the collard leaf burrito over so the folds are face down on the counter surface, this way gravity will keep your collard wrap perfectly folded.
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