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Wanna up your lunch game? Laura’s bento box ideas might just make you kick that pre-packaged lunch habit for good. Check out this episode for not 1, not 2, but 5 terrific, ALL vegan lunch ideas.

Quinoa Pizza Bites

Ingredients

  • 1/4 cup onion, roughly chopped

  • 3 cloves garlic, diced

  • 2 flax eggs

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon baking soda

  • Pinch salt

  • 1 cup brown rice flour

  • 2 cups cooked quinoa

Instructions

  1. Preheat oven to 350 degrees

  2. Saute onion and garlic on a skillet with a dash of olive oil until softened

  3. Put half of the onion, garlic mixture into a bowl and reserve the other half for the pizza bites

  4. Add the flax egg, dried basil, dried oregano, nutritional yeast, baking soda, salt and brown rice flour to the bowl and mix together

  5. Add in cooked quinoa and mix together

  6. Lightly spray the bottom of a mini-muffin tin with olive oil spray, and fill with 1-2 tablespoons of batter into each muffin, gently press them down to make them compact

  7. Bake for 15-20 minutes and let cool

Quinoa Pizza Bites

Pizza Sauce

Ingredients

  • 1/2 cups sun dried tomatoes

  • 5-6 roma tomatoes, roughly chopped

  • 1 tablespoon olive oil

  • 1 tablespoon maple syrup

  • 1 teaspoon red pepper flakes

  • Salt and freshly ground black pepper, to taste

  • 1 lemon juiced

  • 1/2 of the onion/garlic mixture from the pizza bite recipe

Instructions

  1. Put all ingredients into a food processor and pulse until desired consistency

  2. Add the onion and garlic mixture from the pizza bites recipe and pulse till combined

  3. Sides: Dates Filled with Almond Butter & Watermelon Cutouts

Pizza Sauce

Kale Chips

Ingredients

  • 1 bunch kale

  • 1 bell pepper

  • 1 cup soaked walnuts

  • 1/2 cups nutritional yeast

  • 1/4 cups maple syrup

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon cayenne

Instructions

  1. Soak nuts overnight and then strain them.

  2. Place nuts in food processor, add remaining ingredients, and pulse until the entire mixture is fully incorporated.

  3. Place kale leaves in a bowl, add your mixture, and then massage the mixture into the leaves.

  4. Spread the coated leaves on your dehydrator sheet or on cookie sheet with wax paper.

  5. Dehydrate overnight or bake in oven at 200F until crispy.

Kale Chips
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