3 Vegan Bento Box Recipes for When You’re Bored of Sandwiches

These vegan bento box recipes are as nutritious as they are delicious. Plus, the plant-based meals are easy to make.
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Whether you’re packing food for work, school, or your kids’ lunch, these vegan bento box recipes are sure to take your mealtime to the next level. On this episode of EATKINDLY With Me, French model and plant-based chef Nathan-Josias makes three of his favorite vegan bento box recipes—all in less than an hour.

“My favorite boxes to travel with and to carry food with me are bento boxes,” he explains. “I really love them because they have different compartments to put your veggies, to put your rice,” he adds.

The containers—which originated in Japan—also help make the food they contain visually appealing and easy to eat on-the-go. 

Ready to get cooking? Here’s how to make Nathan-Josias’ favorite bento box recipes.

Vegan bento box recipes

meatless recipes for lunch
Make these vegan bento box recipes for a quick lunch on-the-go. | Nathan-Josias for LIVEKINDLY

Bulgur and seitan sausage bento box

His first recipe? A bulgur and seitan sausage bento box. A staple ingredient in Middle Eastern dishes like tabbouleh, bulgur is a nutritious grain made from dried wheat. Bulgur wheat has a similar consistency to that of quinoa or couscous when cooked.

“In one compartment [of the bento box], I’m going to add my bulgur, mini seitan sausages, and the vegetable will be my delicious garlic broccoli,” he says.

Bulgur and Seitan Sausage Bento Box

By LIVEKINDLY

Vegan

Ingredients

  • ½ cup bulgur
  • 2 cups water
  • Seitan sausages
  • 2 tablespoons olive oil 
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup tomato passata sauce
  • 1 teaspoon dry rosemary

Preparation

  1. 1
    Bring a pot of water to boil. Add in the bulgur and let it cook for 10 minutes.
  2. 2
    Drain the water and let the bulgur cool down.
  3. 3
    In a pan, roast the seitan sausages with the olive oil. Add soy sauce, salt, and pepper.
  4. 4
    Add the tomato passata sauce and dry rosemary.
  5. 5
    Serve the bulgur with the seitan the broccoli.

Sweet potato and tempeh bento box

The second of his vegan bento box recipes features sweet potato, tempeh, and broccolini. He seasons the sweet potatoes with the juice from an orange, Cajun spices, and chili powder. The tempeh is marinated in soy sauce and smoked paprika. Feeling hungry yet?

Sweet Potato Bento Box

By LIVEKINDLY

Vegan

Ingredients

  • 3 sweet potatoes
  • 1 orange, juiced
  • 2 teaspoon Cajun spices
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 300 grams tempeh
  • 3 tablespoons coconut aminos
  • 1 teaspoon pepper

Preparation

  1. 1
    Slice the sweet potatoes and boil them in a pot of water for 7 minutes.
  2. 2
    Drain the sweet potatoes and place them on a baking tray. Season with Cajun spices, chili powder, and the juice of one orange.
  3. 3
    Bake the seasoned sweet potatoes for 15 minutes at 180°C/350°F.
  4. 4
    Marinate the tempeh with the coconut aminos and the smoked paprika.
  5. 5
    Fry the marinated tempeh for 5 minutes on each side.
  6. 6
    Serve the sweet potatoes and tempeh with the broccolini.

Quinoa bento box

And Nathan-Josias’ final bento box features a base of quinoa. “Quinoa is full of protein and has a lot of different amino acids. It’s a really good source of protein for your body,” he says. He adds chickpeas for added protein and tops it off with broccolini and spring onions.

Quinoa Bento Box

By LIVEKINDLY

Vegan

Ingredients

  • ½ cup quinoa
  • 2 cup water
  • 1 teaspoon dry organic vegetable stock
  • 250 grams chickpeas, cooked
  • 2 teaspoons chili powder
  • 1 teaspoon Cajun spices
  • 2 tablespoons sunflower oil
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper

Preparation

  1. 1
    Drizzle the sunflower oil into a warm pan. Add the chickpeas and season with the chili powder.
  2. 2
    Fry the chickpeas until they are crispy. Add in the soy sauce, Cajun seasoning, salt, and pepper.
  3. 3
    Bring a pot of water to boil. Add in the vegetable stock.
  4. 4
    Add the quinoa and cook for 10 minutes before draining.
  5. 5
    Serve the chickpeas with the quinoa and the broccoli.

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