Leek Bites, Green Beans, Seitan and Potatoes
Packing a lunchbox that’s rich and nourishing can be a challenge—but this one delivers on all fronts. Inside, you’ll find a colorful combo of baked leek almond bites, garlicky green beans, and a hearty mix of seitan and potatoes. It’s a plant-based meal rich in protein, fiber, and essential minerals: the seitan offers a solid protein punch, almonds contribute healthy fats and vitamin E, and the green beans bring in iron, folate, and a pop of freshness. Balanced, satisfying, and packed with real nutrients, this lunch fuels kids with the energy they need—without relying on processed snacks or added sugar.
Baked Leek Almond Bites
Follow my recipe here.
Green Beans
Place fresh or frozen green beans in a compatible pot (depends on the quantity you are about to cook), and fill up the pot with enough water to cover the beans. Bring it to boil, and then cook on medium heat for about 10 minutes. Discard the water, while keeping the beans in the pot. Generously drizzle extra-virgin olive oil, and add garlic-salt for an easy seasoning. You can instead mince 2 fresh garlic cloves and add it with salt to the pot. Mix well.
Potatoes and Seitan
In a large pan, heat up 1 tablespoon of cooking oil on medium heat. Peel and cut 2 russett potatoes into about 1'' cubes. Add those to the pan. Cover with the lid to cook for about 10 minutes, and stir occassionally. Cut store-bought seitan to slices, and add it in to the pan and stir. Season with 1 tablespoon garlic-salt (alternatively, mince 1 garlic clove + add 1 tbsp salt). Optional: add 1 tbsp sweet Hungarian paprika. Reduce the heat to low, and cook with the lid on for 20 more minutes, or until the potatoes are fully tender. During these 20 minutes, make sure to stir 2-3 times in total, but overall, the steams help softening the potatoes, so keep stirring to minimum.