Here are my 3 easy and vegan school lunch ideas for you! These 3 easy vegan sandwiches are a fun twist on the classics – tofu egg salad sandwich, vegan chicken salad sandwich and a roasted sweet potato and hummus sandwich. All of these can be made ahead of time and eaten cold, so you don’t have to worry about not having access to a microwave.
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It’s time for back to school and busy schedules! You may opt to make lunches and snacks for yourself or your little ones- After all, homemade is always better than buying lunch or providing store-bought options. Going back to school has never been easier. These easy and healthy lunches are also perfect no-Heat Lunches You Can Bring to Work, or as an easy light dinner in your dorm room.
Vegan Egg Salad Sandwich: The main ingredient in this vegan sandwich is tofu. If you’re thinking “tofu is out of my comfort zone”, or the idea of raw tofu scares you, don’t worry- I tested it on all my friends and they couldn’t believe it wasn’t eggs! In this recipe, the tofu is replacing the egg, and we are using black salt to get that signature sulphur egg flavour. and the mayo is just vegan mayo! This tofu egg salad sandwich also uses fresh herbs and celery, and is placed on toasted whole grain rye with sprouts and tomato.
This vegan and vegetarian chicken salad sandwich recipe uses mock chicken, available at most health food, or healthy grocery stores and larger well-stocked grocery stores. I also used vegan mayo here, but you could also use avocado if you wish. I served this vegetarian chicken salad on a bed of lettuce, cucumber, and tomato. You could also serve it on top of a fresh salad if you’re gluten free.
Roasted Sweet Potato & Hummus Sandwich: The flavour combinations of this sandwich are incredible. Roasted slices of sweet potato, roasted red peppers, fresh, crispy basil a mound of peppery alfalfa sprouts, and chewy whole-grain rye bread to hold it all together.
Don’t forget to wrap these guys in a food-safe reusable sandwich wrap or bag or use a tupperware in order to cut down on plastic waste.
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About Candice:
I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:
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I just found your channel and its just awesome. Love what you are doing!
So you can eat tofu uncooked?
Anyone know where I can find black salt? I live in Canada, I’ve tried Loblaws, Bulk Barn, and a natural health food store with no luck; that being said, I made the tofu “egg” salad without it and it’s delicious! I can’t wait to make it for school! Love the recipes 🙂
I make egg salad with chopped overcooked pasta and puréed chickpeas. The chopped pasta looks and feels like little pieces off eggwhites, the chickpeas give the mouthfeel of cooked eggyolks. Add black salt and you get the best mock egg salad ever.
I used to love egg salad. Can’t wait to try the first one and bring it to school 🙂
All 3 look amazing. Thanks for the great recipes!
my favorite is the chicken salad because I bought so much veg chicken & had no clue what to do with it lol
That’s not chicken. Why do people call things that aren’t actually the thing? vegan cheese? Vegan eggs? There’s no such thing so stop trying make it a thing