In the mood for a delicious and nutritious lunch that is easy and fun to make with your kids? Try VeegMama’s Amazing Avocado Sandwich today!
Ingredients:
4 slices sourdough or whole wheat bread
1 large or 2 small avocados
6 thin slices of cucumber
Juice of 1 lime
Salt, to taste
Directions:
Veggie Tofu Wrap
Ingredients:
1 whole wheat tortilla
1 tablespoon vegan mayo (such as Vegenaise or WildWood)
1 lettuce leaf
1 tablespoon shredded carrots
4 slices baked tofu
3 slices avocado
Directions:
1. Spread mayo on the tortilla, leaving a ¼ inch border around the edge.
Soyrizo Breakfast Hash
Ingredients:
1 bag frozen shredded hashbrowns
6 ounces Soyrizo
1 onion, chopped
2 tablespoons oil
1 avocado, sliced
2 tablespoons cilantro, chopped
Directions:
1. Saute the onion in the oil until slightly golden. Stir in the hashbrowns. Saute until golden brown and cooked through (approximately 15 minutes).
Peanut Butter Banana Protein Smoothie
Ingredients:
1 cup vegan vanilla protein powder (such as SunWarrior, Vega, GNC PureEdge)
1 cup almond milk
¼ cup peanut butter (or almond butter)
1 banana
1 cup ice
Directions:
Vegan Sushi Rolls
Ingredients:
Sushi rice, cooked according to package
Nori sheets
Fillings: Seasoned tofu (we like the Teriyaki flavor from Trader Joe’s), shredded carrots, Cucumber, sliced into matchsticks, sliced Avocado
Directions:
1. Place nori sheet on a sushi mat. Spread rice on nori, leaving a 1 inch border.
2. Lay toppings down in a line.
3. Roll and press with the mat. Cut into rolls.
4. Serve alongside miso soup and an Asian Slaw (cabbage, shredded carrots, tossed with brown rice vinegar and sesame seeds)