Delectables with Dan: Vegan Lunchables 2!
Since my last Delectables with Dan Vegan Lunchables was such a hit, I decided to do a second one sooner than I'd planned! Each of the meals here are great for on the go, giving you the flavour and fuel you crave that suits your lifestyle! I love to make these more in the evening since I don't really eat during the day; it's not great I know, but it's just what's working for me with what I'm doing now.
Vegan Meatballs with Garlic, Rosemary & Red Pepper Flakes Couscous
All of a sudden I've developed this low-key obsession with couscous; I'm going to try and do a low carb one at some point, but when that will happen, I have no idea. I've got so much going on these days. I know I literally did a vegan meatball dish in the last blog, but they're too amazing. I'm thinking I'll write up one for a chunky tomato sauce and vegan meatball grinder. Might do. Stay tuned to see that.
To make this you will need:
1 c whole wheat couscous
1-2 tsp extra virgin olive oil
1 tsp dried red pepper flakes
2 tsp dried rosemary
pinch of garlic salt or I small clove of diced garlic
1 1/4 cups of water to a boil. Once boiling, add in the couscous and remove from heat. Add in the rosemary and olive oil and place the cover the pot. Allow it to sit for 5-7 minutes then fluff the couscous. Add in the seasonings and stir with a mixing spoon. Put in a travel container, but allow cooling time before placing the lid on the container.
I love to pair this with some cucumber slices and apple slices. It's a nice bit of light fresh that can offset the heaviness you sometimes get with couscous.
Gardein 'Chicken' Tender Wrap with Tomato, Vegan Cheese & Italian Tomatoes
This has to be my favourite thing on here; I know I shouldn't play favourites with my recipes here, but this one I really love. It's packed with flavour, nutrition and it's just a feel-good meal after a shitty day. You can take it with you in a travel safe container that has different food compartments! That's the beauty of this!
4 gardein chicken tenders
pinch of garlic salt.
1/8 tin of tinned diced Italian tomatoes
1/4 c. go veggie vegan cheese shreds **or any vegan cheese shreds you desire
1 wrap of your choice; the one I used here is sun-dried tomato
1 c. fresh broccoli
1 c. fresh yellow squash
decent portion of chips!!
In a frying pan, cook up your chicken tenders under medium heat. Takes about 7-10 minutes. Not long! I don't heat up the tomatoes, but if you wish to warm them, you can. Once the tenders are done, line them down the centre of the wrap. Spoon out the tomatoes on top of them. Add the pinch of garlic salt and top with the vegan cheese. Tightly roll the wrap and slice in half.
**If you are on the go, you can substitute the chips for crisps or some kind of veggie crisp. Sorry, American audience, I mean substitute the FRIES for CHIPS. There we go. Now everyone is happy. If you're taking this on the go, you can bring non-cooked veggies to nibble on raw, I just prefer the cooked broccoli! If you desire, bring a dip you enjoy for them!
Protein Power Smoothie, Fresh Fruit & Pistachios
Sometimes a smoothie just isn't enough when you're busy and on the go, so for this protein-packed smoothie, I wanted to add a little bit more so I paired it with a small container of shelled pistachios. It also works as a light little snack if you're starting to get a bit peckish around midday.
1 c. strawberries (fresh or thawed frozen, diced)
1 c. raspberries (fresh or thawed frozen)
1 c. blueberries (fresh or thawed frozen)
1 c. almond OR cashew milk
2 tablespoons Chia Seed
1-2 tablespoons Hemp Seed
**sometimes I like to throw in a handful of fresh spinach if I'm feeling a bit veggie**
Combine all the ingredients in a blender and select the puree setting. I find that works best. Pour into a tall glass or a travel mug. Enjoy! Keep in the fridge if you don't finish it during the day. I wouldn't keep it overnight, but you can sip throughout the day, like I do!
Veggie Vegan Taco!
This one is kind of like the 'chicken' tender wrap. It's packed with planet power to keep you full and fuelled up for the afternoon or the evening!
2c. gardein meatless crumbles (or any brand you desire)
1/2 c. chopped lettuce
1/3 c. diced tomatoes
1/2 packet taco seasoning
2 garden veggie low-carb wrap (or any wrap of your choice)
1/3 c. Vegan Cheese
Spray a bit of non-stick spray into a medium sized frying pan before putting it over medium heat. Add in the crumbles and allow them to cook before adding in the seasoning. Add the seasoning and the amount of water listed to prepare mix on the packet. Stir and warm. Remove from heat once cooked and blended. Using a tablespoon, ladle the "meat" into the centre of the wrap. Be careful not to overfill them, otherwise, you won't be able to roll them. Top with lettuce, tomato and cheese.
I like to pair these with lots of fresh veggies. You can pair with any ones you want but the broccoli, summer quash combo is something I love. Added a bit of fresh cucumber for that taste of summer. I don't know why tacos make me think of warm weather; maybe because they're from Mexico and I equate the country with being hot.
Sausage, Mushroom & Spinach Brekkie Wrap
Sometimes you just need something thicc in the morning to get your day started off right. With this breakfast wrap, you can fill up and feel good about your choice! The wrap is great for on the go or for a quick meal at home. The best part? It doesn't have to be just for breakfast!
You will need:
2 veggie "sausage" patties
3-4 sliced mushrooms
1 1/2 tsp olive oil
1 tsp salt
3-4 chopped spinach leaves
A sprinkle of vegan shredded cheese
1 low carb wrap of your choice.
In a small fry pan, under medium eat put in a drizzle of the olive oil. Allow it to heat up before putting the patties in. Cook until thoroughly done; in the same pan, apply the rest of the olive oil, chopped mushrooms and salt. Sautee the mushrooms on low-medium heat until darker in colour and soft. Remove from heat. Slice the patties into strips and place in the centre of the wrap. Sprinkle the mushrooms in on top of the patties, followed by the chopped spinach and vegan cheese. Sometimes I like to add a bit of fresh cracked pepper to add a bit of a pop to it! Enjoy!
**I didn't have time to shoot a finished photo since I was rushing around to catch the bus to work, but I'm sure you guys can work out how it's supposed to look when it's finished.
Thank you for coming to another Vegan Lunchables with Delectables with Dan! I hope to get more of these out in the new year. I don't have a normal upload schedule with these, but I will try to work on something that's a bit regular when it comes to the meals and snacks. Wanna do a collab? I'd be totally into that! Simply email: dannyinterviews@gmail.com ~
Vegan Meatballs with Garlic, Rosemary & Red Pepper Flakes Couscous
All of a sudden I've developed this low-key obsession with couscous; I'm going to try and do a low carb one at some point, but when that will happen, I have no idea. I've got so much going on these days. I know I literally did a vegan meatball dish in the last blog, but they're too amazing. I'm thinking I'll write up one for a chunky tomato sauce and vegan meatball grinder. Might do. Stay tuned to see that.
To make this you will need:
1 c whole wheat couscous
1-2 tsp extra virgin olive oil
1 tsp dried red pepper flakes
2 tsp dried rosemary
pinch of garlic salt or I small clove of diced garlic
1 1/4 cups of water to a boil. Once boiling, add in the couscous and remove from heat. Add in the rosemary and olive oil and place the cover the pot. Allow it to sit for 5-7 minutes then fluff the couscous. Add in the seasonings and stir with a mixing spoon. Put in a travel container, but allow cooling time before placing the lid on the container.
I love to pair this with some cucumber slices and apple slices. It's a nice bit of light fresh that can offset the heaviness you sometimes get with couscous.
Gardein 'Chicken' Tender Wrap with Tomato, Vegan Cheese & Italian Tomatoes
This has to be my favourite thing on here; I know I shouldn't play favourites with my recipes here, but this one I really love. It's packed with flavour, nutrition and it's just a feel-good meal after a shitty day. You can take it with you in a travel safe container that has different food compartments! That's the beauty of this!
4 gardein chicken tenders
pinch of garlic salt.
1/8 tin of tinned diced Italian tomatoes
1/4 c. go veggie vegan cheese shreds **or any vegan cheese shreds you desire
1 wrap of your choice; the one I used here is sun-dried tomato
1 c. fresh broccoli
1 c. fresh yellow squash
decent portion of chips!!
In a frying pan, cook up your chicken tenders under medium heat. Takes about 7-10 minutes. Not long! I don't heat up the tomatoes, but if you wish to warm them, you can. Once the tenders are done, line them down the centre of the wrap. Spoon out the tomatoes on top of them. Add the pinch of garlic salt and top with the vegan cheese. Tightly roll the wrap and slice in half.
**If you are on the go, you can substitute the chips for crisps or some kind of veggie crisp. Sorry, American audience, I mean substitute the FRIES for CHIPS. There we go. Now everyone is happy. If you're taking this on the go, you can bring non-cooked veggies to nibble on raw, I just prefer the cooked broccoli! If you desire, bring a dip you enjoy for them!
Protein Power Smoothie, Fresh Fruit & Pistachios
Sometimes a smoothie just isn't enough when you're busy and on the go, so for this protein-packed smoothie, I wanted to add a little bit more so I paired it with a small container of shelled pistachios. It also works as a light little snack if you're starting to get a bit peckish around midday.
1 c. strawberries (fresh or thawed frozen, diced)
1 c. raspberries (fresh or thawed frozen)
1 c. blueberries (fresh or thawed frozen)
1 c. almond OR cashew milk
2 tablespoons Chia Seed
1-2 tablespoons Hemp Seed
**sometimes I like to throw in a handful of fresh spinach if I'm feeling a bit veggie**
Combine all the ingredients in a blender and select the puree setting. I find that works best. Pour into a tall glass or a travel mug. Enjoy! Keep in the fridge if you don't finish it during the day. I wouldn't keep it overnight, but you can sip throughout the day, like I do!
Veggie Vegan Taco!
This one is kind of like the 'chicken' tender wrap. It's packed with planet power to keep you full and fuelled up for the afternoon or the evening!
2c. gardein meatless crumbles (or any brand you desire)
1/2 c. chopped lettuce
1/3 c. diced tomatoes
1/2 packet taco seasoning
2 garden veggie low-carb wrap (or any wrap of your choice)
1/3 c. Vegan Cheese
Spray a bit of non-stick spray into a medium sized frying pan before putting it over medium heat. Add in the crumbles and allow them to cook before adding in the seasoning. Add the seasoning and the amount of water listed to prepare mix on the packet. Stir and warm. Remove from heat once cooked and blended. Using a tablespoon, ladle the "meat" into the centre of the wrap. Be careful not to overfill them, otherwise, you won't be able to roll them. Top with lettuce, tomato and cheese.
I like to pair these with lots of fresh veggies. You can pair with any ones you want but the broccoli, summer quash combo is something I love. Added a bit of fresh cucumber for that taste of summer. I don't know why tacos make me think of warm weather; maybe because they're from Mexico and I equate the country with being hot.
Sausage, Mushroom & Spinach Brekkie Wrap
You will need:
2 veggie "sausage" patties
3-4 sliced mushrooms
1 1/2 tsp olive oil
1 tsp salt
3-4 chopped spinach leaves
A sprinkle of vegan shredded cheese
1 low carb wrap of your choice.
In a small fry pan, under medium eat put in a drizzle of the olive oil. Allow it to heat up before putting the patties in. Cook until thoroughly done; in the same pan, apply the rest of the olive oil, chopped mushrooms and salt. Sautee the mushrooms on low-medium heat until darker in colour and soft. Remove from heat. Slice the patties into strips and place in the centre of the wrap. Sprinkle the mushrooms in on top of the patties, followed by the chopped spinach and vegan cheese. Sometimes I like to add a bit of fresh cracked pepper to add a bit of a pop to it! Enjoy!
**I didn't have time to shoot a finished photo since I was rushing around to catch the bus to work, but I'm sure you guys can work out how it's supposed to look when it's finished.
Thank you for coming to another Vegan Lunchables with Delectables with Dan! I hope to get more of these out in the new year. I don't have a normal upload schedule with these, but I will try to work on something that's a bit regular when it comes to the meals and snacks. Wanna do a collab? I'd be totally into that! Simply email: dannyinterviews@gmail.com ~
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