Seitan and Potatoes
Here’s a lunch box that keeps things simple, fresh, and satisfyingly light — perfect for an active school day. This combo of golden potatoes and savory seitan offers hearty plant-based protein and complex carbs without feeling too heavy. Paired with a colorful mix of fresh fruits and crisp raw vegetables, it’s a well-balanced option that delivers fiber, vitamins, and energy in every bite.
Compared to our more filling box with baked leek-almond bites and green beans, this version leans a little lighter while still packing plenty of nutrients. Seitan provides a solid dose of iron and protein, while potatoes are rich in potassium and resistant starch. Add in the hydration and natural sweetness from fruits, plus the crunch and antioxidants from raw veggies, and you’ve got a vibrant, wholesome lunch that keeps little bellies full — but not weighed down.
Fresh Vegetables
Cucumbers, cherry tomatoes, avocado (with a touch of lemon squeeze for maintaining freshness), bell peppers, radish, carrots, celery - you name it! Everything goes.
Add a pinch of color and fresh goodness to your kiddo's meal.
Fresh Fruits
I pack firmer fruits in the larger compartments since they hold up well without getting squished or losing their shape. Delicate ones, like raspberries or blackberries, go in a snug little container of their own to keep them from getting smashed in transit. Here as an example, I packed grapes and strawberries for my 11 year old. Grapes specifically are his go to fruit, but we also like to get his pallet exposed to more flavors, and recently he started enjoying blueberries, so those sometimes go in the box too!
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.