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In today's lunch box (which is technically for school but also great for work or as after school snacks) consists of some Vegan Turkey + Red Pepper Roll Ups, along with lots of veggies and garlic hummus to dip.
I also included some vegan crackers and bagel chips, crunchy cucumber slices, and this super easy semi-homemade Dill + Caper Cream Cheese dip.
I've included that recipe and some more dips below! If you're looking to swap out the Roll Ups for a different kind of plant protein, then check out my easy White Bean Guacamole or Chickpea "Tuna."
Both are great ways to add some additional plant-based protein to your lunch!
Hope you enjoy!
↠ Dill + Caper Vegan Cream Cheese
- 4oz plain vegan cream cheese
- 1/2 tsp dried dill
- 6-8 grinds fresh black pepper
- 1-2 tbsp capers
Let the cream cheee soften at room temperature for 10 minutes. In the meantime, roughly chop 1-2 tbsp of capers (depending on much you want, this doesn't have to be exact. I do about 2 tbsp)
Then add dill, black pepper, and capers, mix very well and portion some out for your lunch box. Store the rest in an air-tight container in the fridge for up to a week :)
Note: this is also great on bagels or as a spread on sandwiches!
More dips you can pack:
White Bean Guacamole:
Spicy Pumpkin Hummus
Eggplant Hummus (Trader Joes Copycat Recipe)
This Chickpea "Tuna" is awesome with crackers and cucumber slices:
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