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10 Easy School Lunch Ideas (Vegan)

Need new and quick school lunch ideas for your kids? Make things simple this year by checking out these 10 tried-and-loved Easy School Lunch Ideas! They're all vegan, healthy, and include allergen friendly options!

Course Main Dish, School Lunches
Cuisine Gluten-Free, Vegan
Keyword easy school lunches, vegan school lunches
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 school lunches
Calories 521 kcal
Author Anjali Lalani

Ingredients

School Lunch Idea #1:

  • apple , cored and thinly sliced
  • grape tomatoes
  • almond or peanut butter , use sunflower butter for nut-free option
  • Blueberry Banana Breakfast Cookies
  • cucumber , sliced
  • hummus

School Lunch Idea #2:

  • whole wheat bread (vegan)
  • hummus
  • ripe avocado
  • fresh spinach leaves
  • cucumber , thinly sliced
  • oranges
  • larabar
  • fruit wrap

School Lunch Idea #3:

School Lunch Idea #4:

School Lunch Idea #5:

  • corn tortilla
  • vegan cheese slices , torn into pieces
  • cooked black beans , rinsed from can
  • assortment of finely diced veggies , such as bell pepper, onion & zucchini
  • strawberries
  • pretzels , use gluten-free if needed
  • almonds , sub in sunflower and pumpkin seeds for nut-free option
  • Enjoy Life Foods Dark Chocolate Bar , 1 piece

School Lunch Idea #6:

  • whole wheat bread (vegan)
  • vegan cheese slices , I use Follow Your Heart brand
  • red bell peppers , diced
  • cucumbers , sliced
  • mango
  • almonds , sub sunflower or pumpkin seeds for nut-free option
  • raisins
  • chocolate chips

School Lunch Idea #7:

School Lunch Idea #8:

  • whole wheat mini pita pockets
  • hummus
  • cucumber , finely diced
  • red bell pepper , finely diced
  • spinach , finely chopped
  • grape tomatoes
  • raisins
  • avocado , diced

School Lunch Idea #9:

  • tortilla
  • vegan cream cheese
  • fresh spinach leaves
  • grape tomatoes
  • cucumbers , sliced
  • raisins
  • avocado , diced

School Lunch Idea #10:

  • whole wheat mini-pita pockets
  • steamed lentils , store-bought to save time
  • fresh brushetta sauce , store-bought to save time
  • broccoli , steamed
  • grapes
  • cucumbers , sliced

Instructions

School Lunch Idea #1:

  1. Core the apple, cut it into thin slices, and spread your favorite nut-butter in between. I typically use the creamy almond butter or creamy peanut butter from Trader Joe's.

  2. Make cucumber and hummus sandwiches. I use Persian cucumbers for smaller one-bite hummus sandwiches.

  3. Option to sub in these Pumpkin Pecan Breakfast Cookies.

  4. Add an ice-pack to keep cold and mess-free.

School Lunch Idea #2:

  1. For the sandwich: De-pit and scoop the avocado straight onto one slice of bread and mash down with your fork (this will help it stick to the bread). Spread the hummus on the other side, and add thinly sliced cucumbers and spinach leaves in between. Cut it into fourths so it's mess-free and easier for them to eat.

  2. For nut-free option, sub out the Larabar for any other favorite nut-free bar (Enjoy Life Foods or Nature's Bakery Stone has great allergen friendly bars).

  3. For gluten-free option, I prefer Follow Your Heart Oat Bread (toasted).

School Lunch Idea #3:

  1. For the Bean Burrito Wrap: I always use whole wheat tortilla and add beans (homemade the day before or from a can to make things easier), spinach, and vegan cheese slices (cut into thin strips) + any other add-ins listed below.

  2. Burrito add-ins (optional): Mix frozen spinach and corn straight into the beans, tomatoes and/or thinly sliced avocado (leave out if it's going to be too big for the kids to handle), and oven roasted onions & bell peppers (only if I have them from leftovers).

  3. To Wrap: Tortilla should be at room temperature. Add the filling, roll up half way, fold down both sides, and continue rolling while making sure contents stay inside. I taught my kids how to hold the burrito so that it doesn't unfold while eating, so I do not grill them (saves time and avoids soggy burritos). But if you prefer to grill after wrapping, make sure to let it cool completely before packing.

  4. Gluten-Free option, use your favorite gluten-free tortilla (may need to grill depending on texture).

  5. My kids love the Health Warrior Chia Bars and think of the dark chocolate ones as treats. But feel free to sub-in any other bar or side.

School Lunch Idea #4:

  1. For the Tofu: Heat a tiny amount of cooking oil in a non-stick pan. Pan fry tofu cubes on medium-high heat until slightly crispy. Sprinkle some cinnamon and/or coconut sugar,  mix, and pack in insulated container.

  2. Sprinkle salt on the steamed broccoli & diced avocado. The avocado gets slightly brown by their lunchtime, but my kids don't mind (add a little lemon juice to avoid).

School Lunch Idea #5:

  1. For the Quesadillas: In a non-stick pan, saute and grill your favorite thinly diced veggies (onions, frozen corn, zucchini, bell peppers, and/or spinach) on medium-high heat with a little oil. Add in rinsed cooked black beans (from can), and season with salt and garlic powder. Grill the corn tortilla, add veggie-bean mix + vegan cheese (tear the slices into pieces), fold over, and heat until cheese is melted. Let them cool completely before packing.

  2. For ease, make the veggie-bean filling the day before (or have it from dinner leftovers).

School Lunch Idea #6:

  1. Prepare the grilled cheese. Make sure to cool completely before packing.

  2. For gluten-free option, sub your favorite gluten-free vegan bread.

School Lunch Idea #7:

  1. For the Dosa: Make my dosa batter ahead of time. Add in shredded carrots and/or zucchini. Make the dosa in the morning (following the directions in the linked recipe), lightly spread some vegan butter, and cool completely before packing.

  2. Lemony Potatoes: This is from dinner leftovers to go along with the dosa (I'd never be able to make this in the morning), so feel free to sub a bar, trail mix, or some more veggies if needed.

  3. Tip: Make a large batch of dosa batter to use and freeze for quick meals another week.

School Lunch Idea #8:

  1. For the Mini-Pita Pockets: In a bowl, mix together finely chopped spinach, finely diced cucumbers, finely diced red bell peppers, and hummus. The ratio of each should be such that the mixture remains chunky with just enough hummus to hold it all together. Cut the tops off of the mini whole wheat pita pockets and fill with mixture.

  2. For a gluten-free option, serve the mix with a side of gluten-free rice crackers.

  3. (optional) Wrap the pita pockets separately in saran wrap to seal.

School Lunch Idea #9:

  1. For the Tortilla Roll-up: Lay your favorite tortilla flat. Spread a layer of your favorite vegan cream cheese (I use Tofutti or Kite Hill brands), topped with a layer of fresh spinach leaves, and a sprinkle or salt & pepper (optional). Roll the tortilla up tightly (using some cream cheese to seal)  and cut in half.

  2. Add an ice-pack to keep the roll-up mess-free.

  3. Use Tofutti brand cream cheese for a nut-free option.

  4. Use Follow Your Heart gluten-free tortilla for gluten-free option.

School Lunch Idea #10:

  1. For the Mini-Pita Pockets: In a bowl, mix together cooked small lentils and your favorite fresh brushetta mix (or add in finely diced tomatoes, salt, balsamic vinegar, olive oil, garlic powder). Cut the tops off of the mini whole wheat pita pockets and fill with mixture.

  2. To make this easy, I use Trader Joe's already steamed lentils & fresh brushetta sauce.

  3. For a gluten-free option, serve the mix with a side of gluten-free rice crackers.

  4. (optional) Wrap the pita pockets separately in saran wrap to seal.

Recipe Notes

Here are a few things to keep in mind when checking out these 10 easy school lunches:

 

 

School Snack is always one fruit + something else (such as pretzels, bars, coconut oil potato chips, veggies, sweet potato chips, vegan cheese crackers, banana chips, sesame sticks, roasted seaweed chips, etc.).

Nutrition Facts
10 Easy School Lunch Ideas (Vegan)
Amount Per Serving
Calories 521 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Cholesterol 3mg1%
Sodium 760mg33%
Potassium 569mg16%
Carbohydrates 48g16%
Fiber 8g33%
Sugar 3g3%
Protein 11g22%
Vitamin A 1600IU32%
Vitamin C 11.6mg14%
Calcium 110mg11%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.