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Sandwich wrap
Hummus and vegetable wraps
Spread hummus over the tortilla and lay crisp vegetables across the middle. Wrap each one tightly, keeping tomatoes out if you have a long drive. Cut them in half when you are ready to share.
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Falafel
Pack the falafel, pita, and crunchy vegetables in separate containers. Build a sandwich at the picnic so the bread stays firm. A small jar of tahini sauce can serve a whole group.
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Panzanella
Take tomatoes in one container and cubes of sturdy bread in another. Combine them near lunch so some edges stay crisp. Add cannellini beans if you want the salad to serve as the meal.
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Frittata
Bake a vegetable frittata shallow enough to cut into hand-sized wedges. If you add cheese, use one made with vegetarian rennet. Chill the pieces for the drive so the main is ready to serve without assembly.
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Caprese Sandwich
Layer mozzarella made with vegetarian rennet, tomato, and basil on a firm roll. Put the cheese against the cut bread to help keep it from getting soggy. Wrap each half separately and keep it chilled.
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Bánh mì
Vegetarian bánh mì
Pair baked tofu with pickled carrot and daikon in a short baguette. Use a vegetarian mayonnaise or soy-based sauce and check bottled seasonings for fish sauce. Keep the pickles drained and sauces separate until lunch.
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Potato and Pea Samosas
Use small pastry triangles with a spiced potato and pea filling when the group wants a savory bite it can pick up. Cool them before packing for the cooler and carry the chutney separately so the pastry stays firm.
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Pasta salad
Dress short pasta with olive oil, lemon, and herbs. Add chopped vegetables and chickpeas for a bowl that can anchor lunch. If you finish it with grated cheese, check it is made with vegetarian rennet.
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Chickpea salad
Toss chickpeas with cucumber, herbs and a sharp dressing for a sturdy bowl that can anchor lunch. Add delicate greens at the picnic if you want them, and pack a spoon for serving into small bowls.
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Tabbouleh
This bulgur and herb salad is bright next to falafel or pastry. Pack it flat in a lidded dish and spoon it into pita or eat it with a fork. A small amount of bulgur helps soak up the dressing.
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Couscous
Vegetable couscous salad
Roasted vegetables make this a filling bowl, and the grains hold a lemon dressing without needing leafy greens. Bring a jar of herbs or toasted nuts to spoon over each portion.
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Potato salad
A chilled potato salad with herbs packs easily in a single container. Use a creamy dressing for a sturdy side or serve it with vinaigrette alongside rich pastry. Keep it on ice until lunch and bring a flat spoon for serving.
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Vegetarian Kimbap
Roll rice, vegetables and tofu in seaweed, then slice into bites with a sharp knife before leaving. If you use kimchi, choose vegetarian kimchi made without fish sauce or salted shrimp. Keep the sliced rolls cold until the picnic.
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Bean salad
Keep a three-bean salad ready in a snap-lid box. Choose it over a pile of leaves when the food has to survive a long carry. Bread and fruit can make a meal out of a generous serving.
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Soba
Sesame soba salad
Pack cooked chilled noodles with shredded vegetables. Use a sesame and soy dressing without fish-based dashi, and add it at the picnic so the noodles separate easily. Bring tongs for portioning.
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Gazpacho
Take a chilled tomato and cucumber gazpacho in a sealed insulated bottle. Pour small cups when lunch starts and bring diced cucumber separately if you want something crisp on top. It gives the picnic a first course without bowls or a stove.
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Onigiri
Vegetarian onigiri
Choose pickled plum or mushrooms seasoned with soy, and check premade fillings and seasonings for bonito. Refrigerate the rice balls promptly and keep them cold in the cooler. Bring nori separately if you like it crisp.
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Quiche
A vegetable quiche can be cooled and cut into wedges that travel flat. Use a firm filling such as drained roasted vegetables and cheese made with vegetarian rennet. Keep it chilled until you set out the slices.
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Savory spinach pie
Cut spinach and feta phyllo pie into squares that travel in one shallow layer. Choose feta made with vegetarian rennet. Add a sharp-tasting salad or olives to the picnic to balance the rich pastry.
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Empanada
Vegetarian empanadas
Use pastry made with vegetable oil or butter and give it a firm filling such as spiced beans or spinach with vegetarian-rennet cheese. Mark different fillings on the box. Sealed edges make the pastries easier to carry than topped bread.
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Piadina romagnola
Vegetable piadina
Choose an olive oil flatbread, since some piadina contains lard. Fold it around drained grilled vegetables and a firm cheese made with vegetarian rennet. Wrap the halves separately so the filling stays put.
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