vegetarian

Red Peppers With Maple Syrup and Chili

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This little side dish or filler is related to the Cooked To Death Peppers, but is a lot faster to make and less oily. It doesn’t keep as long as Cooked To Death, but will be ok for 2-3 days in the refrigerator. It’s a nice bright color and flavor accent in a bento. continue reading...

Bento no. 56: Colorful vegan bento featuring green pea mini-burgers

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Bento contents:

Total calories (approx): 420 (how calories are calculated)

Time needed: 10-15 minutes

Type: Vegan and gluten-free, relying on stock and frozen vegetables continue reading...

Bento Filler: The Easiest Ever Carrot-Sesame Salad

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This is yet another recipe that is so easy that I didn’t even think of posting it, though I make it all the time. But since a lot of you guys liked the soy sauce eggs, and carrot kinpira is one of the most popular recipes on Just Bento (not to mention the most, ahem, copied elsewhere)…I thought, why not?

It is a very simple carrot salad flavored with sesame oil. You can add toasted sesame seeds if you want, or chopped up parsley as I did here, or both. Or leave both out and keep it simple. The good thing about this salad for bentos is that it stays crunchy and fresh-tasting even the next day after making it. It’s a nice colorful filler. continue reading...

Poppy seed encrusted green pea mini-burgers

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Adding to an ever-increasing number of bento-appropriate mini-burgers recipes here on Just Bento, here is one that turns out little green burgers that are as visually striking as they are tasty. What’s more, they are vegan, gluten-free and inexpensive. I always try to have a bag of frozen green peas stocked in the freezer, and they really come in handy in the winter months when locally (or even reasonably locally) grown fresh vegetables are rather scarce. Green peas are great just cooked as-is, or mixed into stir-fries, but they’re also very nice mashed up. The most famous example of this are that British staple, mushy peas. Green peas are also packed with protein and various vitamins. continue reading...

Bento filler: Classic Kinpira Gobo (burdock and carrot kinpira)

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Spicy-salty-sweet kinpira, crunchy vegetables that are quicky stir-fried and optionally simmered, are perfect for bento. So far I have given you carrot kinpira and forgotten vegetable kinpira, but Japanese food purists might have noticed that I haven’t posted a recipe for classic kinpira gobo (or goboh). There’s a simple reason for this: here in Switzerland, the only gobo or burdock root that I can get in the stores is an exorbitantly priced frozen version. But recently I was able to get my hands on some fresh gobo (no I didn’t smuggle it from Hawaii!) - so here, finally, is kinpira gobo. continue reading...

Bento fillers: Forgotten vegetable kinpira

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Easy sugarfree carrot kinpira is one of the most popular recipes here on Just Bento. And no wonder - it’s a snap to make, healthy, and spicy.

While kinpira is traditionally made with carrots and burdock (gobo) in Japan, you can use the kinpira method for any crunchy vegetable. What’s more, it’s a great way of using up parts of vegetables that you might normally throw away. Not only will your tastebuds and tummy be happy, your wallet will be too. continue reading...

Bento no. 51: Vegetarian chili and mini muffins

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Bento contents:

Total calories (approx): 550 (how calories are calculated)

Time needed: 5-10 minutes in the morning with pre-made components

Type: Vegetarian, not Japanese (Southwestern) continue reading...

Two types of savory vegan muffins: Pumpkin-miso and Carrot-onion-hazelnuts

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I think mini muffins are great for bentos. They are tiny, easy and fast to make, freeze beautifully, and defrost naturally by lunchtime if you take them out of the freezer in the morning. They are handy snacks to eat when your energy is running low but you don’t have time to stop and eat properly, and are also great accompaniments to a soup or salad.

Here are two savory muffin recipes that also happen to be vegan. continue reading...