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Wondering what to eat for lunch today? Need healthy vegan lunch ideas, or inspiration for what to eat for lunch at home? THIS is the video for you! In this video I'll show you how to make easy and delicious lunch recipes that are made with simple whole foods and completely plant-based. If you like easy vegan recipes for beginners, healthy lunchbox ideas, or lunch ideas for college students...you will love this recipe roundup! Comment below and let me know what you think! Love, Nicole

Mentioned in this video:
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15 Minute Creamy Italian White Beans: https://nikkivegan.com/creamy-italian...
High Protein Sandwiches with Chickpea and Olive Spread
1 cup chickpeas, mashed
1 cup garlic hummus
1.5 tbsp olive tapenade
1 tsp Greek or Italian seasoning
1 tbsp fresh lemon juice
black pepper and/or red pepper flakes to taste
bread, avocado, pickles, cucumbers, basil, and lettuce for assembling

Combine all of the ingredients in a large bowl. Mix well and adjust seasonings to taste. Add more tapenade, Greek seasoning, or lemon as desired.

Assemble the sandwiches with a layer of chickpea spread on each slice of bread. Add the avocado, pickles, cucumbers, basil, and lettuce. Slice in half and enjoy!

Homemade Vegan Sushi
Sriracha Baked Tofu:
1 block of extra firm organic tofu
2 tbsp Sriracha
Sushi Rice:
2 cups sushi rice
3 tbsp white rice vinegar
3 tbsp agave
3/4 tsp kosher salt
Filling:
1 Avocado, 2 mini cucumbers, 1 cup red cabbage, 2 carrots, and whatever other kinds of veggies you like, cut into thin strips
Other:
Nori sheets for rolling
Soy sauce for dipping


Step One: Make the Sushi Rice
Cook the sushi rice according to package directions. Once cooked, add the vinegar, agave, and salt and let it cool.

Step Two: Make the Sriracha Tofu
Press the execs water of the tofu. Pat very dry and cut into strips. Coast generously with 2 tbsp of Sriracha, save the last tbsp for later.

Bake on a lined baking sheet at 400 degrees for 15 minutes until firmer and the edges are slightly caramelized.

At the last minute of cooking, add the remaining 1 tbsp of Sriracha and pop in the oven for 1-2 minutes. Let cool completely before rolling into sushi.

Step 3: Cut the veggies and avocado

Step Four: Assemble the Sushi

To assemble, place nori shiny side down. Add a thin layer of cooled rice and press + spread it out using wet hands to prevent sticking.

Then line up desired veggies and tofu on the top third of the sheet. Tip: sometimes I drizzle with sesame oil and/or a squeeze of lemon juice here for extra flavor! Then roll tightly, pressing down evenly as you roll.

Slice with a serrated knife, serve with soy sauce, and enjoy!

Tip: Meal prep this 2-3 days in advance for easy lunches or a nice snack to come home to after a long day!

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