School & Work Lunches #10 (Vegan) AD | JessBeautician

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Shop mon bento and use code 'JESSBEAUTICIAN10' for 10% off any order, including sale items until 31st March: http://smarturl.it/jessbeautician-MB. This video is kindly sponsored by mon bento.
Show More Shop mon bento and use code 'JESSBEAUTICIAN10' for 10% off any order, including sale items until 31st March: http://smarturl.it/jessbeautician-MB. This video is kindly sponsored by mon bento.

Magimix: https://amzn.to/2TRYaom*
Frying pan: http://bit.ly/2WOWR9o*
Glass bowl: https://amzn.to/2RLJIvE*
Lemon squeezer: https://amzn.to/2tPu1eL*
Tongs: https://amzn.to/37mWZRQ*
Measuring cups: http://bit.ly/2O1UgIf*
Measuring spoons: http://bit.ly/32ydGb3*
Spice jars: https://amzn.to/38QKrCP*
Salt & pepper mills: http://bit.ly/2OGI5h6*


MONDAY
SHREDDED TOFU NOODLE SALAD
1/2 block firm tofu
(Seasonings: garlic granules, chilli flakes, salt, pepper)
Large handful spinach
Small bunch fresh mint and coriander
2 spring onions
5 radishes, halved
Juice 1/2 lime juice
1 tbsp tahini
1 tbsp red wine vinegar
1 tsp liquid aminos: https://amzn.to/2Gj4Gg6*
1 tsp sesame oil
1 portion udon noodles, pre-cooked
- Vanilla soya yoghurt, passionfruit - Chickpea crisps - Peakz: https://amzn.to/2TXPRYe*

Shred the tofu and fry in a pan with oil until it turns slightly golden. Season to taste, fry for another 5 minutes then leave to cool. Roughly chop the spinach, mint, coriander, spring onions and radishes. Add to a large bowl with the tofu, lime juice, tahini, liquid aminos, sesame oil, then toss together well. Reserve half in an airtight container in the fridge. Add the noodles to the other half in the bowl, then turn those through the salad to coat them well.



TUESDAY
SHREDDED SATAY TOFU SALAD WRAP
leftovers from day before
1/2 can chickpeas, rinsed/drained
Wholewheat tortilla wrap

SATAY SAUCE
3 tbsp peanut butter
Juice 1/2 lime
1 tsp liquid aminos
1 tsp sriracha: https://amzn.to/2uAe6AY*
1 tsp maple syrup: https://amzn.to/30V1kZX*
- Lentil chips - Hummus - Livia’s Million Squares (Gift): https://amzn.to/2usG027*

Mix the chickpeas into remaining Shredded Tofu Salad from the day before. Make the Satay Sauce by whisking all the ingredients together well. Spread the Satay on a warmed, wholewheat wrap then add on the Shredded Tofu Salad and spinach. Wrap and cut in half.



WEDNESDAY
POTATO SALAD
5 baby potatoes, pre-boiled/sliced
1/2 can chickpeas
1 stick celery, sliced
2 radishes, sliced
1 spring onion, sliced
1 small handful parsley, chopped

CREAMY TAHINI
4 tbsp tahini: https://amzn.to/2RnSeBU*
4 tbsp cold water
Juice 1/2 lemon juice
2 tbsp maple syrup
1 tsp garlic granules
Salt & pepper
- Vanilla soya yoghurt, berries & chocolate -

Place the potatoes in a large bowl with the remaining chickpeas leftover from the day before, then add in the celery, radishes, 1 sliced green onion and a small handful of fresh parsley. Make the Creamy Tahini by whisking all of the ingredients together well. Pour the Creamy Tahini dressing in the chickpea potato salad and mix it all through until well combined.



THURSDAY
TOFU SPREAD & VEGGIE WRAP
1/2 block tofu
3 sun-dried tomatoes
1 spring onion, sliced
2 tbsp nutritional yeast: https://amzn.to/2t0lXaQ*
1 tbsp parsley
2 tbsp lemon juice
1 tsp garlic granules
1 tsp onion granules
1 tsp apple cider vinegar
Salt & pepper
Wholewheat tortilla wrap
Radishes and cucumber, thinly sliced
Spinach
- Sweet potato & red pepper crisps - Peanut butter - Apple wedges -

Place the tofu leftover from Monday’s lunch in a food processor with the sun-dried tomatoes, spring onion, nutritional yeast, parsley, lemon juice, garlic and onion granules, apple cider vinegar, salt and pepper. Process until it forms a spread like texture. Spread evenly on a warmed, wholewheat wrap, then add on the cucumber, radish and spinach. Wrap and cut in half.



FRIDAY
HUMMUS PASTA SALAD
1/2 cup hummus
1/4 lemon, zest and juice
1 tbsp olive oil
1 portion pasta, pre-cooked
Handful spinach, torn
4 sun-dried tomatoes, chopped
Small handful fresh parsley, chopped
Pinch dried chilli flakes
Salt, pepper
1 portion pasta, pre-cooked
- Berries - Livia’s Nugglets (Gift): https://amzn.to/37D3kbO*

Add the hummus, 1/4 cup of pasta water, lemon zest and juice, and olive oil to a mixing bowl, then whisk together until smooth. Add in the pre-cooked pasta and again, mix together well. Add in the spinach, sun-dried tomatoes, parsley, chilli flakes and season with salt and pepper. Mix together again.



Bracelet: http://bit.ly/2NlrcXn*
Ring: http://bit.ly/2Lzx1Py*
Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here: https://bit.ly/2OccRAw #crueltyfree #vegan

Disclaimer: This video is sponsored by mon bento.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

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