School & Work Hot Lunch Ideas #8 (Vegan) AD | JessBeautician

School & Work Hot Lunch Ideas #8 (Vegan) AD | JessBeautician

Use code ‘JESSBEAUTICIAN10’ for 10% off your order, incl. Back To School Packs, on https://en.monbento.com until 31st October. This video is sponsored by monbento.

monbento Element Silver (Gift): http://bit.ly/2luVs9j
monbento Cutlery Coton (Gift): http://bit.ly/2kv4XFp
monbento Pochette Coton (Gift): http://bit.ly/2krSm5P

Wraps: http://bit.ly/2HADlWQ*
Pans: http://bit.ly/2PIM80i*
Ramekin (Gift): http://bit.ly/2PEwWkL*
Dish (Gift): http://bit.ly/2PEUJku*
Bowls: http://bit.ly/2PK0a1D*
Table: http://bit.ly/2zOhFmz*

TEMPEH POT NOODLE
1 block tempeh, cubed
1 tbsp sesame oil
Juice 1/2 lime
2 tsp soy sauce
1/2 tsp chilli flakes
1/4 tsp ground ginger
1/4 tsp cayenne
Salt & pepper
1 ramen noodle nest
1 carrot, cubed
1 spring onion, chopped
1 cup veg stock
Handful spinach
Coriander, lime

Whisk the sesame oil, lime juice, soy sauce, chilli flakes, ground ginger, cayenne, salt and pepper until smooth then add in the tempeh, mix well, cover the bowl and place in the fridge to marinade for 15 minutes – this can be made up the night before. Place half in a hot pan – cover the other half and store in the fridge – fry it off, turning continuously until it browns. Heat the Element Bento Box, then place in the spinach, noodles, carrot, spring onion, cooked tempeh and stock. Finish with coriander and lime wedge.

CREAMY RED PEPPER PASTA
1 tbsp oil
1/2 white onion
1 clove garlic
1 tsp paprika
1/4 tsp chilli flakes
1 tbsp tomato puree
Salt & pepper
1 jar roasted red peppers, drained & chopped
1 cup plant milk
1 handful basil + extra to garnish
1 portion penne pasta, pre-cooked

The sauce can be made the night before, for this heat the oil in a pan, add the onion and garlic, and fry off until soft. Add the tomato puree, paprika, chilli flakes, season with salt and pepper, then fry for another few minutes. Transfer to a blender, add the peppers and milk, then blend until smooth. Transfer half to a jar and store in the fridge. To the remaining sauce in the blender, add the basil and blend again until smooth. Pour the sauce into the pan to reheat, add the cooked pasta and warm through. Transfer to the Element Bento Box, finish with basil.

TEMPEH NOODLES
1/2 marinated tempeh (left from Monday)
1/2 Creamy Red Pepper Sauce (left from Tuesday)
1 nest ramen noodles, pre-cooked
1 carrot, spiralized
1 courgette, spiralized
1 spring onion, sliced
Coriander, lime wedge

Cook the remaining marinated tempeh in a pan on a medium heat for 15 minutes. Put aside, then heat the remaining Creamy Roasted Red Pepper Sauce in the same pan. Add the cooked noodles, then the carrot and courgette noodles. Turn through the sauce and once hot, transfer to the Element Bento Box. Add the tempeh and garnish with spring onion, coriander and lime wedge.

SMOKEY BEAN & JACKFRUIT CHILLI HOT POT
1 tbsp oil
1 tbsp tomato puree
1 tsp chilli powder
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp onion granules
1/2 tsp garlic granules
1/4 cayenne
1/2 can jackfruit: https://amzn.to/2TgdHMD*
1 can mixed beans
1/2 can chopped tomatoes
1/2 small can corn
1 cup boiling water
Salt & pepper
Coriander, lime wedge

Add the oil to a pan on a medium heat, then add in the tomato puree, chilli powder, smoked paprika, cumin, onion granules, garlic granules and cayenne. Drain the full can of jackfruit, empty into a bowl and pull apart using forks. Place half in the pan – cover the other half and store in the fridge. Add the beans to the pan along with the chopped tomatoes, corn, water, then season with salt and pepper. Stir, bring to a boil, cover and leave on a med-high heat for 25 minutes, stirring occasionally, until the liquid has reduced. Place the Chilli in the Element Bento Box, top with coriander and lime wedge.

CREAMY CAJUN JACKFRUIT PASTA
1 tbsp oil
1/2 white onion, sliced (left from Tuesday)
1 tsp cajun spice mix
1/2 tsp paprika
1/4 tsp chilli flakes
1/2 can jackfruit (left from Thursday)
1/2 can tomatoes (left from Thursday)
1/2 can corn (left from Thursday)
1 cup veg stock
1 cup dried penne pasta
1 cup plant milk
Handful spinach
Salt & pepper
Parsley

Heat the oil in a pan on a medium heat, add in the onion, cajun spice mix, paprika, garlic granules and cayenne. Add in the jackfruit, chopped tomatoes and corn, pour in the stock, add in the pasta, then season with salt and pepper. Stir, bring to a boil, cover and simmer for 10 minutes until the pasta is almost al dente, stirring halfway to make sure it doesn’t stick. Give it a final stir before adding the milk and parsley. Stir and continue to cook until the pasta is al dente then place the pasta in the Element Bento Box, finish with parsley.

Bracelet: http://bit.ly/2NlrcXn*
Ring: http://bit.ly/2Lzx1Py*

Some products mentioned are (gifts) from a brand/PR, however, it’s my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate links and are marked with ‘*’, which means I may receive a small commission from any items purchased through these links.

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