Healthy Plant-Based Adult Lunchable
Ingredients
- 1 red onion, thinly sliced
- 1 cup white wine vinegar
- 1/3 cup sweetener (or sugar)
- 1/2 teaspoon salt
- 1 tablespoon peppercorns
Smoked carrot lox
- 4-5 carrots, ribboned with a peeler or mandolin
- 1/4 cup hot water
- 1 teaspoon salt
- 1 lemon, juiced
- 1 tablespoon caper brine
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon kelp granules or nori flakes
- 1 tablespoon liquid smoke
- 1 teaspoon agave or maple syrup
Lox lunchable components
- pickled onions
- carrot lox
- chive cream cheese
- fresh dill
- capers
- cucumber slices
- peppers
- bagels or crackers for serving
Preparation
Place sliced onion in a jar
Bring vinegar, sweetener, peppercorns, and salt to a boil
Pour over onions and let cool to room temperature
Store in an airtight container in the fridge for up to weeks
Place carrots in a steamer basket and steam for 5-7 minutes until tender but not mushy
Combine all other ingredients in a bowl and immediately transfer carrots to bowl
Mix to coat the carrots
Store in an airtight container for at least 2 hours before serving, preferably overnight, for up to a week
Assemble the pickled onions, carrot lox, chive cream cheese, fresh dill, capers, cucumber slices, peppers, bagels or crackers in a container or on a plate for serving
Tips
This lunch is inspired by childhood lunchables and is a fun, plant-based alternative
Make the pickled onions and carrot lox in advance for easy assembly
Store components separately to keep textures fresh, and they can last for weeks in the fridge
Customize with your favorite veggies or serve with crackers for a portable meal
Avoid food fights and enjoy as a healthy, simple lunch option
