handheld vegan lunches
October 20, 2015 8:37 AM Subscribe
Tell me about your tasty handheld vegan lunches!
I usually bring leftovers into work for lunch, but now that the days are getting shorter I'm trying to take long walks on my lunch break to maximize my outside-in-the-sunshine time. What can I munch on while I'm out and about without making a huge mess of myself? Most of the tasty vegan sandwich fillings I've made have a tendency to spill out all over the place, so things that will hold their shape or can be eaten in some other non-sandwich configuration might be what I'm looking for.
Special snowflake details: I eat a mostly vegan diet, I'm an adventurous eater with a well-stocked pantry, and I generally prefer savory foods over sweet. Whole foods>processed foods for the most part, but I can be flexible there. No other food allergies, dietary restrictions, or major food aversions (ok, except cilantro). I'm a pretty good cook with limited time for food prep in the mornings, but I don't mind repeating the same meal every day for a week if it's flavorful enough. I'd be fine making a big batch of a filling for a wrap of some sort over the weekend and then assembling one each morning, for example. I've got access to a refrigerator and microwave at work, but if I'm taking food out on a walk it's probably going to have to stay cold/room temperature.
I usually bring leftovers into work for lunch, but now that the days are getting shorter I'm trying to take long walks on my lunch break to maximize my outside-in-the-sunshine time. What can I munch on while I'm out and about without making a huge mess of myself? Most of the tasty vegan sandwich fillings I've made have a tendency to spill out all over the place, so things that will hold their shape or can be eaten in some other non-sandwich configuration might be what I'm looking for.
Special snowflake details: I eat a mostly vegan diet, I'm an adventurous eater with a well-stocked pantry, and I generally prefer savory foods over sweet. Whole foods>processed foods for the most part, but I can be flexible there. No other food allergies, dietary restrictions, or major food aversions (ok, except cilantro). I'm a pretty good cook with limited time for food prep in the mornings, but I don't mind repeating the same meal every day for a week if it's flavorful enough. I'd be fine making a big batch of a filling for a wrap of some sort over the weekend and then assembling one each morning, for example. I've got access to a refrigerator and microwave at work, but if I'm taking food out on a walk it's probably going to have to stay cold/room temperature.
Best answer: I love rice paper rolls for exactly these reasons. You can put whatever you want in them, don't need to be warmed up, and can be eaten on the run. And I find them way less messy than other kinds of wraps.
posted by futureisunwritten at 8:43 AM on October 20, 2015
posted by futureisunwritten at 8:43 AM on October 20, 2015
Best answer: I'm thinkign maybe some sort of empanada/hand-pie. You could make a big batch of dough (with shortening or oil in place of butter), and then bake yummy vegan fillings inside. As long as you don't make the filling too wet, I think this would work well. Plus, you could make one big batch on weekends and eat throughout the week.
posted by rainbowbrite at 8:45 AM on October 20, 2015 [1 favorite]
posted by rainbowbrite at 8:45 AM on October 20, 2015 [1 favorite]
Response by poster: I don't want to threadsit, but I love the onigiri and hand-pie ideas: now what do I put in them?
posted by libraritarian at 8:48 AM on October 20, 2015
posted by libraritarian at 8:48 AM on October 20, 2015
Best answer: If you eat vegan "meats," you can make empanada filling (and you can buy frozen empanada dough in any market that caters to Latinos - the Goya brand is definitely vegetarian but might not be vegan), and even if not, a not-too-wet saute of veggies and tofu or seitan would work fine as a filling. I used this NYT recipe as a base when I made them a couple weeks ago.
posted by rtha at 8:53 AM on October 20, 2015 [1 favorite]
posted by rtha at 8:53 AM on October 20, 2015 [1 favorite]
Best answer: Peanut butter and banana sandwich. Once I get going with these I can eat them for days on end before I get tired of it.
posted by something something at 8:56 AM on October 20, 2015 [1 favorite]
posted by something something at 8:56 AM on October 20, 2015 [1 favorite]
Best answer: Hummus wraps - if you make the hummus yourself to keep it on the drier side and don't overfill the wrap, it shouldn't be too drippy - some ideas: jalapeno hummus + sauerkraut (squeezed dry) + spinach, plain hummus + shredded carrot/beet + cabbage + hot sauce, or plain hummus + olives + tomatoes + greens. Avocado or some almond feta would be a good addition to any of these too. Ajvar would also be a great condiment for a hummus wrap.
Anything baked in a pocket - in addition to empanadas, you could do tofu scramble, leftover curry, pizza toppings, whatever. Amy's has pretty good tofu scramble pockets if you want to try the concept before making your own.
If you wrap sandwiches in foil in a way that you can open the top but keep the bottom encased in foil, you can eat almost any sandwich while out walking.
posted by snaw at 8:56 AM on October 20, 2015
Anything baked in a pocket - in addition to empanadas, you could do tofu scramble, leftover curry, pizza toppings, whatever. Amy's has pretty good tofu scramble pockets if you want to try the concept before making your own.
If you wrap sandwiches in foil in a way that you can open the top but keep the bottom encased in foil, you can eat almost any sandwich while out walking.
posted by snaw at 8:56 AM on October 20, 2015
Best answer: I was just about to ask whether hand pies would work, because I have ideas! (I'm assuming you can find a vegan-friendly pie crust recipe or vegan-friendly pie crust.)
There is one such hand pie I make every fall that just has a crapton of veggies and cheddar cheese; assuming soy cheese melts like regular cheese does, then you're all set with that. I typically use a big leek, a couple carrots, a celery stalk or two and a parsnip. But you can use whatever kind of vegetables you like - I can confirm the recipe adapts well (the original recipe uses a turnip in place of a parsnip, and I can't eat turnips). You just chop the vegetables, dump them in a bowl with some grated cheese, and there's your filling. Stuff into hand pies and bake.
Any stew would work too. I've seen people recommend using leftovers as hand pie fillings, so actually the best answer to "what do I put in a hand pie" is"what do you want to put into a hand pie".
posted by EmpressCallipygos at 8:58 AM on October 20, 2015 [2 favorites]
There is one such hand pie I make every fall that just has a crapton of veggies and cheddar cheese; assuming soy cheese melts like regular cheese does, then you're all set with that. I typically use a big leek, a couple carrots, a celery stalk or two and a parsnip. But you can use whatever kind of vegetables you like - I can confirm the recipe adapts well (the original recipe uses a turnip in place of a parsnip, and I can't eat turnips). You just chop the vegetables, dump them in a bowl with some grated cheese, and there's your filling. Stuff into hand pies and bake.
Any stew would work too. I've seen people recommend using leftovers as hand pie fillings, so actually the best answer to "what do I put in a hand pie" is"what do you want to put into a hand pie".
posted by EmpressCallipygos at 8:58 AM on October 20, 2015 [2 favorites]
Best answer: Here's a good base pie: Vegan (Cornish) Pasty. You can futz around with that base to add more stuff you like, make it spicier, swap in butternut squash or sweet potato for the potato. (For variety, though it'll flake all over your clothes, I believe Pepperidge Farms puff pastry is still accidentally vegan, and Trader Joe's may also have a vegan puff pastry.)
And here's Mark Bittman's vegan shepherd's pie, which you could also modify for a filling.
Here's a baked eggroll recipe, which you could do as an actual egg roll or go the puff pastry/hand pie route and it would still be delicious.
You can sneak in tofu, seitan, tempeh, meaty crumbles, extra beans, or fauxsage to any of those without making much of a change in the moisture content.
posted by Lyn Never at 8:59 AM on October 20, 2015 [2 favorites]
And here's Mark Bittman's vegan shepherd's pie, which you could also modify for a filling.
Here's a baked eggroll recipe, which you could do as an actual egg roll or go the puff pastry/hand pie route and it would still be delicious.
You can sneak in tofu, seitan, tempeh, meaty crumbles, extra beans, or fauxsage to any of those without making much of a change in the moisture content.
posted by Lyn Never at 8:59 AM on October 20, 2015 [2 favorites]
Best answer: Mini quiches! You can definitely add more veggies, fake sausage, etc without hurting these as long as you make sure the fillings are pretty dry.
posted by snaw at 9:01 AM on October 20, 2015
posted by snaw at 9:01 AM on October 20, 2015
Best answer: For hand-pie filling ideas:
I do one I really like with roasted butternut squash (toss cubes with olive oil and your favorite spice blend, roast at 450 until tender and caramelized), and then add either spinach (sauteed and then excess liquid squeezed out) and/or caramelized onions (drain in a colander a bit if they seem wet). You could sub in other roasted veg for the squash -- I just really like squash! I usually add feta cheese for protein, but you could go with a vegan cheese/meat substitute, or go for some sort of not--oo-runny white bean mash (or maybe a nut-heavy pesto?). Ok, I'm getting hungry now....
posted by rainbowbrite at 9:22 AM on October 20, 2015 [1 favorite]
I do one I really like with roasted butternut squash (toss cubes with olive oil and your favorite spice blend, roast at 450 until tender and caramelized), and then add either spinach (sauteed and then excess liquid squeezed out) and/or caramelized onions (drain in a colander a bit if they seem wet). You could sub in other roasted veg for the squash -- I just really like squash! I usually add feta cheese for protein, but you could go with a vegan cheese/meat substitute, or go for some sort of not--oo-runny white bean mash (or maybe a nut-heavy pesto?). Ok, I'm getting hungry now....
posted by rainbowbrite at 9:22 AM on October 20, 2015 [1 favorite]
Best answer: Lately, since I keep getting so much broccoli and winter squash in the weekly CSA box: broccoli/squash casserole with quinoa and rice (like this), leftovers, wrapped in a lavash and grilled shut. Lavash wraps seal up pretty nicely (just moisten the edges before you cook) and are a great way to make leftovers into portable pies.
posted by late afternoon dreaming hotel at 9:30 AM on October 20, 2015 [1 favorite]
posted by late afternoon dreaming hotel at 9:30 AM on October 20, 2015 [1 favorite]
Best answer: How about aloo masala kati/kathi rolls? Since you don't like cilantro, you can sub out the usual coriander chutney for mint or tamarind or just sprinkle it with chopped parsley instead. Also excellent with chana masala.
posted by divined by radio at 10:21 AM on October 20, 2015
posted by divined by radio at 10:21 AM on October 20, 2015
Best answer: You could also look at bringing pureed soups in an insulated mug. Just about any roasted veggies can be pureed with water, veggie broth or nut milks to make delicious vegan soups. You could make a big batch or freeze it into single-serve containers. You could microwave it before putting it in the mug. 12-16 oz of warm soup sounds like an excellent accompaniment for an afternoon walk.
posted by annaramma at 10:22 AM on October 20, 2015
posted by annaramma at 10:22 AM on October 20, 2015
Best answer: Bao and the many variations thereof? Here are a few vegan versions, but there are lots more out there. Mmmmmbao.
Vegan char siu bao
Teriyaki chickpea bao/baozi
Vegan steamed bao buns (folded over instead of a ball shape)
posted by Orange Dinosaur Slide at 10:46 AM on October 20, 2015 [1 favorite]
Vegan char siu bao
Teriyaki chickpea bao/baozi
Vegan steamed bao buns (folded over instead of a ball shape)
posted by Orange Dinosaur Slide at 10:46 AM on October 20, 2015 [1 favorite]
Best answer: For a sandwich filling, you can marinate and bake tofu slabs.
posted by amtho at 12:55 PM on October 20, 2015 [1 favorite]
posted by amtho at 12:55 PM on October 20, 2015 [1 favorite]
Best answer: Onigiri fillings: mushrooms, seaweed, chickpea fake tuna salad, tofu, kimchi
posted by quince at 1:48 PM on October 20, 2015
posted by quince at 1:48 PM on October 20, 2015
Best answer: Mason jars. I don't get to sit long for lunch, so something I can walk around with is essential. I do this with soups, salads, pastas in a mason jar. Can hold in one hand (fork/spoon in the other), and it's nice to bulk prepare a row of them for the week (or freeze for later). Not sure if the portion sizes will work for you but I eat mostly vegan and end up eating something every 2 hours so it works for me. Searching 'mason jar lunches' seems to yield lots of options. I don't tend to need it insulated even for soups, but I eat things mostly lukewarm.
posted by Sweetums at 4:45 PM on October 20, 2015 [1 favorite]
posted by Sweetums at 4:45 PM on October 20, 2015 [1 favorite]
Best answer: Samosas. You'll have to make them ahead of time, and eat cold. I don't know how they'll hold up after a few days, but the same filling in a pasty would also work.
posted by kjs4 at 5:20 AM on October 21, 2015
posted by kjs4 at 5:20 AM on October 21, 2015
Best answer: Oh, that recipe has butter in the dough. The one I have is 100gm flour, 1 tbsp oil, 1/2 tsp ajwain, enough water to make a dough. Knead. Chill.
posted by kjs4 at 5:25 AM on October 21, 2015
posted by kjs4 at 5:25 AM on October 21, 2015
Response by poster: These responses are amazing: my weekend plans now include making batches of seitan pasties (my family's from northern Michigan, so I already have a solid recipe I can veganize: somehow I've just never thought of that as a handheld food, even though it totally is) and bao, and I'm sure I'll be trying out everything else you all have suggested once I've gone through those. Thanks!
posted by libraritarian at 6:17 AM on October 21, 2015 [2 favorites]
posted by libraritarian at 6:17 AM on October 21, 2015 [2 favorites]
Best answer: I made sandwiches by stuffing pita bread with hummus and fresh vegetables: slices of bell peppers in various colors, avocados, mushrooms, spinach, red onion slices, cucumbers, etc.
I think the pocket aspect of the pita bread helped a lot in keeping the fillings from falling out as you eat.
posted by CathyG at 2:21 PM on October 21, 2015
I think the pocket aspect of the pita bread helped a lot in keeping the fillings from falling out as you eat.
posted by CathyG at 2:21 PM on October 21, 2015
Best answer: CathyG just reminded me of my favorite sandwich in the student union in college: cream cheese, roasted salted sunflower seeds, extremely tart apple slices, and sprouts, in a pita. The apple slices should be almost inedibly tart by themselves to really make the sandwich pop.
posted by Lyn Never at 6:03 PM on October 21, 2015 [1 favorite]
posted by Lyn Never at 6:03 PM on October 21, 2015 [1 favorite]
Response by poster: I took my seitan pasty and thermos of soup out for a 40-minute walk in the woods this afternoon, and still made it back to my desk within an hour. You guys are the best. Up next week: tofu char siu bao, and veggie breakfast scramble hand-pies.
posted by libraritarian at 10:43 AM on October 26, 2015 [3 favorites]
posted by libraritarian at 10:43 AM on October 26, 2015 [3 favorites]
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posted by LoonyLovegood at 8:40 AM on October 20, 2015 [1 favorite]