With more people choosing to go meatless on Mondays and even beyond, you want a few vegetarian lunch ideas in your arsenal. Since everyone is telling us to eat more grains, fruits, and veggies it also makes sense to pack some of that in the lunches that you send your children off to school with.
From carrot dogs and sloppy joes to a warming vegetable korma over rice brought in a thermos, eating vegetarian can be something your kids look forward to. Once you have served them a few vegetarian lunches they will definitely find a few favorites.
Marinated Carrot Dogs
From Busy Vegan
soy-free and gluten-free (served on gluten-free buns)
Makes 4 but can be easily doubled or even tripled.
- 4 carrots
- 1/4 cup seasoned rice vinegar (or apple cider vinegar and a dash of salt)
- 1/4 cup water
- 1 tablespoon sesame oil
- 2 tablespoons coconut aminos or low salt soy sacue
- 1/4 teaspoon garlic powder (or 1/2 clove garlic minced)
- a dash or two liquid smoke
- pepper to taste
Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.
Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don’t taste too sour.
To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.
Serve in a toasted hot dog bun with your favorite toppings. After you cook them, you can also serve them at room temperature which makes it perfect for a school lunch!
More vegetarian school lunch ideas: