Being a stay at home mum, and loving cooking as much as I do, it’s easy to spend hours and hours in the kitchen, creating gourmet meals for breakfast, lunch and dinner. However sometimes you need to prioritize, and you realise you spend WAY too much time preparing food. So for breakfast and lunch, I like to spend about 10 minutes in the kitchen and that’s it.
Often we will have leftovers from the previous night’s dinner but there are times when I do need to prepare something specially for lunch.
Some of our favourite quick, easy, kid-friendly lunches are:
Vegan mac and cheese with peas
Toasted sandwiches with tomato, basil, and tofu
Baked beans with a side of toast
Scrambled tofu in a wrap
Mini puff pastry pizzas
Sweet potato fries
Tofu pot pies (see below for recipe)
As vegans, I find it is important to includes vegetables in lunch. A simple peanut butter sandwich just doesn’t contain enough nutritional value!
If I have enough time on the weekend, I like to make some lunches that can be easily reheated during the week. One of our favourites has been tofu pot pies – and it’s loaded with vegetables too!
Boiling up the vegetables.
Fry the tofu and onion.
Add some wholemeal flour.
Add the cooked vegetables and some reserved cooking liquid.
Use puff pastry to make the pie crusts.
Fill them up.
Close them up.
And bake until golden brown!
Tofu Pot Pies
Inspired by the recipe in Leah Leneman’s book “Vegan For One“
Makes about 12 mini pot pies
1 stick of celery
1 cup of frozen peas
1 tbsp olive oil
200g firm tofu
A few sage leaves
2 tbsp wholemeal flour
2 tbsp soy sauce
Salt and pepper to taste
3 sheets of frozen premade vegan puff pastry
Bring a medium pot of water to the boil.
Dice the celery and carrot and add to the boiling water along with the peas.
Simmer until the vegetables are tender.
Meanwhile, dice the onion and tofu.
Heat the olive oil in a frying pan and add the onion and tofu, cooking over a medium heat until the tofu begins to brown.
Stir in the flour.
Drain the cooked vegetables but reserve 2/3 cup of the cooking liquid.
Add the vegetables, sage leaves, soy sauce and cooking liquid to the frying pan, and season to taste.
Cook until the liquid has been absorbed by the flour, then remove from heat.
Preheat oven to 180 degrees Celsius.
Defrost the puff pastry sheets.
Slice each sheet in 4 squares.
Fit into muffin trays (or other suitable baking dishes) either greased or lined with baking paper.
Spoon the vegetable mixture into the puff pastry.
Fold the overlapping puff pastry over the top of the vegetables as a lid.
At this point, you can freeze to cook at a later stage – freeze initially in muffin trays so the pies keep their shapes but you can remove the pies from the trays after they are frozen.
Bake for 25 minutes or until the pastry is golden brown.
Shared with Virtual Vegan Linky Potluck 10 <3
What are your favourite kid-friendly lunches?