As the new school year begins, and the warm sunny days continue, it’s often more convenient, and more fun to eat while you’re out and about, on playdates, at the park or on the beach.
Of course, this means it’s time to get those lunches packed and ready to go!
That’s why we’re sharing 5 of our favourite plant-based lunchbox snacks that can all be made ahead of time, easily stored in a lunchbox for a few hours and most importantly are delicious for the whole family!
Feel free to check out our menu for more plant-based meal inspiration as well!
Preheat your oven to 180°C (160°C fan-forced). Slice the pumpkin, coat it with a little oil and roast for 25 minutes. Chill and remove the skin.
Blend the chickpeas in a food processor until crumbly. Combine all of the ingredients, except the besan flour and spray oil, until well mixed. Refrigerate for 30 minutes.
Form the mixture into small flat discs, 2cm high and 5cm across, and dust in the besan flour. The mixture will seem a little wet, dependent upon the moisture of the pumpkin. Use plenty of besan to help it stop sticking to your fingers.
Arrange on a lined baking tray and spray with oil. Bake for 20 minutes.
Heat oven to 155°C (135°C fan-forced). Line 2 baking trays with baking paper and spray lightly with oil spray.
Peel the sweet potato and beetroot and slice as thinly as possible (about 1-2mm) – we recommend using a mandolin.
Lay out the beetroot and sweet potato on the baking trays, spray lightly with oil and season with salt and pepper.
Bake in the oven for 2 hours (it’s good to open the oven every now and then to let the steam out). Keep an eye on them as the cooking time will depend on your oven and the juiciness of the veggies – you’re looking for darker, crispy edges.
Turn the oven off and allow the chips to cool completely – this is when they crisp up. Store in an airtight container for up to five days.
In a bowl, combine the yeast and sugar with the water and leave for five minutes, or until frothy. Combine the flour and salt in the bowl of a freestanding electric mixer fitted with the dough hook attachment.
Once the yeast is ready, add the oil to the flour mixture. Then, with the motor running slowly, add the yeast mixture. Knead for at least 5 minutes, or until very soft and elastic. If the dough seems too sticky, add a little more flour. Cover and leave to prove in a warm place for 30 minutes, or until doubled in size, then knock back the dough.
Preheat the oven to 190°C.
Dust a work surface with flour and roll the dough into a rectangle approximately 45 x 30cm. Mix the Vegemite with 2 tablespoons of water so that it is runnier. Spread the Vegemite over the dough, then sprinkle with cheese. Roll up the dough like a Swiss roll, then cut into scrolls approximately 8cm wide, or just cut into whatever size you want.
Place the scrolls on a baking tray lined with baking paper, cover with plastic wrap and leave to prove for 20 minutes. Drizzle with melted butter, then bake for 15-20 minutes. Allow to cool for 10 minutes before removing from the tray. Pull apart or use a knife to cut.
Arrange your chosen moulds on a flat tray and make room in the freezer for it go.
Add 5cm of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
Add cocoa butter to the mixing bowl and let it melt for 2-3 minutes.
Once melted, turn the stove top off. Add butter, carob powder, vanilla and sea salt using a whisk or wooden spoon to mix until thoroughly combined.
Remove the bowl and set on a heatproof mat then pour the mixture into your chosen moulds.
Put the moulds in the freezer to set for about 30 minutes.
