School & Work Lunches #9 (Vegan) AD | JessBeautician

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Get 10% off at monbento with code ‘JESSBEAUTICIAN10’: http://smarturl.it/jessbeautician-MB until 31st December (Valid on current offers but not with other promo codes!). This video is sponsored by monbento.
Show More Get 10% off at monbento with code ‘JESSBEAUTICIAN10’: http://smarturl.it/jessbeautician-MB until 31st December (Valid on current offers but not with other promo codes!). This video is sponsored by monbento.

Reusable vegan wraps: http://bit.ly/2rp3Jyl*

BBQ TOFU BLT WRAP
BBQ MARINADE
1/3 cup ketchup
2 tbsp red wine vinegar
2 tbsp coconut honey
1 tbsp vegan Worcester sauce
1 tsp liquid smoke
1 tsp paprika
1 tsp garlic granules
1/2 tsp hot sauce
1/4 tsp salt
Pinch pepper

1 medium block tofu
1/3 cup vegan mayonnaise
2 tsp lemon juice
1 tbsp chopped chives
Salt & pepper
1 tomato, cubed
1 avocado, cubed
1/2 romaine lettuce, chopped
1 tortilla wrap
Handful spinach

Make the BBQ Marinade the night before by whisking all ingredients together. Cut the tofu into 8 equal slices, then place the remaining tofu in a container in the fridge. Brush a pan with oil, then place in the tofu slices. Brush the BBQ Marinade on one side, flip them over to cook and brush the other side. Once the underside has cooked, then turn them over again, brush on more marinade and repeat the process. Place the remaining marinade in a container in the fridge and allow the Tofu Bacon to cool once cooked. Make the salad by mixing the vegan mayonnaise, lemon juice, chives, salt and pepper in a bowl, then add the tomato, half of the avocado and romaine lettuce, and mix through until combined. Warm the wrap, mash the other avocado half on the wrap, add the spinach, place on 4 pieces of the BBQ Tofu Bacon - place the other 4 pieces in a container in the fridge. Add on 1/3 of the salad, then roll up the wrap and cut in half. Cover the rest of the salad and place in the fridge.
- Dill lentil chips & hummus
- Apple slices & Trek Toffee Chunks
- Vanilla yoghurt

BBQ TOFU BACON BLT PASTA SALAD
1 portion pasta, pre-cooked
Remaining BBQ tofu (from Monday’s lunch), chopped up
Remaining mayo, tomato, avocado and lettuce mix (from Monday’s lunch)

Place the cooked pasta in the bowl with the BLT salad and mix well. Add in the chopped remaining BBQ tofu bacon and turn that through.
- Rhythm 108 Choco Biscuits
- Berries
- Mr Organic Coconut Hazelnut Spread
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HOISIN JACKFRUIT WRAP
HOISIN SAUCE
1/4 cup tamari
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp coconut honey
2 tsp sesame oil
1 tsp hot sauce
1/2 tsp garlic granules
Salt & pepper

1 can jackfruit
1 wholewheat wrap
2 spring onions, sliced
1/4 cucumber, sliced
Spinach
Juice 1/4 lime and 2 tsp coconut honey in cup
- Lemon & chilli lentil chips
- hummus with chilli flakes
- mango cubes, blueberries, raspberries

Empty the jackfruit into a large container and pull apart using two forkst. Divide in half, set one half aside and place the lid on the container of the other half in the fridge for another lunch. Make the Hoisin Sauce by whisking all ingredients together until smooth. Place half the jackfruit in a frying pan and add in 3/4 of the Hoisin Sauce, place the other 1/4 in the container with the remaining tofu leftover from Mondays lunch - coat well and place back in the fridge for another lunch. Turn the jackfruit through the sauce then continue to cook it off on a medium heat for 10 minutes, then leave to cool. Warm the tortilla, place on the spinach, then the Hoisin Jackfruit, cucumber and spring onion. Wrap and slice in half.


HOISIN TOFU
Remaining tofu (from Monday's lunch)
1 nori sheet
1 portion sushi rice, pre-cooked
Cucumber sticks
Wasabi
- Baked pea snacks
- Kimchi
- Apple wedges with peanut butter & chocolate biscuit crumb

Slice the tofu into 6 long sticks. Grease a frying pan, then place each tofu stick and brush any marinade left in the container on, then fry them all off on each side for a few minutes until cooked, then leave to cool. Place the nori sheet smooth side down and press on the sushi rice, leaving some space at the top of it. Place on the Hoisin Tofu and the cucumber sticks, roll tightly and slice into 10 rolls.


BBQ JACKFRUIT KEBAB SALAD
Remaining pulled jackfruit (from Wednesday's lunch)
Remaining BBQ Marinade (from Monday's lunch)
1 Mediterranean wrap, cut into strips
Remaining romain lettuce (from Monday's lunch)
1/2 tomato, cubed
1/4 cucumber, cubed
Sauerkraut
Parsley to garnish

1 tsp vegan mayonnaise
Juice 1/4 lemon
- Tomato & basil lentil chips
- Pesto hummus
- Berries & Livia’s Cookie Dough Nuggets:

Mix the remaining pulled jackfruit leftover in a frying pan with the leftover BBQ Marinade then cook that off for 10 minutes until cooked through. Place in the box with the cut up mediterranean wrap, salad, sauerkraut and parsley. Mix the mayonnaise and lemon juice in a small sauce cup for a dressing.

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