Are you tired of cooking up the same old kid-friendly meals? Want to introduce your little ones to the wonderful world of plant-based eating? Look no further! We’ve got 18 fun and easy vegan recipes that are perfect for kids. From classic comfort foods like mac and cheese, to sweet treats like chocolate pudding, these dishes are sure to be a hit with even the pickiest eaters.
In this article, we’ll share our favorite vegan recipes for kids, each one packed with flavor and nutrition. Whether you’re a seasoned vegan or just looking to add some more plant-based options to your repertoire, you’ll find inspiration in these easy and delicious recipes. So go ahead, get cooking, and watch your kiddos devour their veggies (and maybe even ask for seconds)!
Vegan Mac and Cheese with Hidden Veggies
Elevate your comfort food game with this creamy, vegan macaroni dish that just so happens to sneak in some extra nutrients. This recipe is perfect for picky eaters or anyone looking to add more veggies to their diet.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups frozen broccoli florets
– 1 cup vegetable broth
– 1/2 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/4 cup whole wheat breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add broccoli florets to the skillet; cook until tender, about 3-4 minutes.
5. In a separate saucepan, combine vegetable broth and vegan cheese shreds. Heat over low, stirring constantly, until melted and smooth.
6. Combine cooked macaroni, broccoli mixture, and cheese sauce in a large bowl. Mix well to combine.
7. Transfer the mac and cheese to a baking dish and top with whole wheat breadcrumbs.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 35-40 minutes
Peanut Butter Banana Smoothie Bowl
This recipe combines the natural sweetness of bananas with the richness of peanut butter, topped with crunchy granola and fresh fruit for a nutritious breakfast or snack. Get ready to start your day off right!
Ingredients:
– 1 ripe banana
– 2 tbsp creamy peanut butter
– 1/2 cup plain Greek yogurt
– 1/2 cup milk (dairy or non-dairy)
– 1 tsp vanilla extract
– 1/4 cup granola
– Sliced banana and honey for topping (optional)
Instructions:
1. In a blender, combine the banana, peanut butter, Greek yogurt, milk, and vanilla extract.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Pour the mixture into a bowl.
4. Top with granola and sliced banana, if desired.
5. Drizzle with honey, if desired.
Cooking Time: 5 minutes
Rainbow Veggie Wraps with Hummus
Add some color and nutrition to your day with these vibrant wraps, packed with a variety of vegetables and creamy hummus.
Ingredients:
– 4 whole wheat tortillas
– 1 cup cooked chickpeas
– 2 cups mixed colorful bell peppers (any combination you like)
– 1/2 cup sliced cucumber
– 1/2 cup sliced carrots
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup hummus
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the bell peppers, cucumber, and carrots into thin strips.
3. Spread about 2 tablespoons of hummus on each tortilla, leaving a 1-inch border around the edges.
4. Add the cooked chickpeas, vegetable strips, and crumbled feta cheese (if using) to the center of each tortilla.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat package.
6. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 15 minutes
Mini Vegan Pancake Bites with Berries
Start your day off right with these bite-sized pancake treats, packed with fresh berries and a hint of sweetness. Perfect for a quick breakfast or snack on-the-go!
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond, soy, or oat)
– 1/4 cup canola oil
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
– Fresh berries of your choice (blueberries, strawberries, raspberries, etc.)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add non-dairy milk, canola oil, and egg replacement. Whisk until smooth.
4. Drop tablespoon-sized portions of batter onto the preheated skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface.
6. Flip and cook an additional 1-2 minutes, until golden brown.
7. Serve warm with fresh berries and a sprinkle of confectioners’ sugar (if desired).
Cooking Time: Approximately 10-12 minutes
Sweet Potato and Chickpea Nuggets
Get creative with this nutritious twist on traditional chicken nuggets! Sweet potatoes and chickpeas come together to create a tasty, protein-packed snack.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup rolled oats
– 1/4 cup whole wheat breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, chickpeas, oats, breadcrumbs, olive oil, cumin, salt, and pepper.
3. Mix until well combined, then shape into nugget-sized portions (about 8-10).
4. Place the nuggets on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, flipping halfway through.
Cooking Time: 20-25 minutes
Almond Butter and Jelly Oat Bars
These chewy bars combine the flavors of almond butter, jelly, and rolled oats for a tasty treat that’s perfect for lunchboxes or after-school snacks.
Ingredients:
– 2 cups rolled oats
– 1 cup creamy almond butter
– 1/2 cup grape jelly
– 1/4 cup honey
– 1/4 cup brown sugar
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Optional: chopped nuts or dried fruit for added texture and flavor
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a large bowl, mix together oats, almond butter, jelly, honey, brown sugar, vanilla extract, and salt until well combined.
3. Press the mixture into the prepared baking dish.
4. Bake for 20-25 minutes or until lightly golden around the edges.
5. Let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Avocado Chocolate Pudding
Transforming ripe avocados into a rich and creamy chocolate pudding is an unexpected delight. This unique dessert combines the health benefits of avocados with the indulgence of dark chocolate.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 cup melted dark chocolate (at least 70% cocoa)
– Whipped cream or chopped nuts for garnish (optional)
Instructions:
1. Peel and pit the avocados, then blend them in a food processor until smooth.
2. In a medium bowl, whisk together cocoa powder, sugar, heavy cream, honey, and salt until well combined.
3. Add the melted chocolate to the bowl and whisk until fully incorporated.
4. Fold the avocado puree into the chocolate mixture until smooth and creamy.
5. Pour the pudding into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None required, as this is a no-bake recipe!
Enjoy your creamy Avocado Chocolate Pudding!
Vegan Pizza Pockets with Spinach
A delicious and satisfying plant-based snack that combines the flavors of pizza with the convenience of a pocket.
Ingredients:
– 1 package of vegan puff pastry, thawed
– 1/2 cup cooked spinach
– 1/4 cup vegan mozzarella shreds
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Spread the spinach mixture over one half of the pastry, leaving a 1/2 inch border around the edges.
4. Sprinkle the vegan mozzarella shreds over the spinach.
5. Fold the other half of the pastry over the filling and press the edges to seal.
6. Use a fork to crimp the edges and create a decorative border.
7. Brush the tops with olive oil and sprinkle with garlic powder, salt, and pepper.
8. Place on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Carrot and Apple Muffins
These flavorful muffins combine the natural sweetness of carrots and apples with a hint of spice, perfect for breakfast or a snack. With their tender texture and aromatic flavor, you’ll be hooked!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 cups grated carrots
– 1 cup diced apples (about 2-3 medium-sized)
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Add melted butter, eggs, grated carrots, and diced apples. Mix until just combined.
4. Divide batter evenly among muffin cups. If desired, top with chopped nuts.
5. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Quinoa and Black Bean Tacos
These flavorful tacos are a perfect blend of plant-based protein, fiber-rich quinoa, and vibrant black beans, all wrapped up in a crunchy taco shell. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 taco shells (corn or flour)
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. In a medium bowl, combine quinoa, black beans, red bell pepper, cilantro, lime juice, and cumin.
2. Season with salt and pepper to taste.
3. Warm taco shells according to package instructions.
4. Spoon about 1/4 cup of the quinoa-black bean mixture into each shell.
5. Add desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Zucchini and Corn Fritters
A delicious and healthier twist on traditional fritters, these Zucchini and Corn Fritters are perfect for a quick snack or side dish. The combination of grated zucchini, sweet corn, and crispy exterior will satisfy your cravings.
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– 1 large egg
– Vegetable oil for frying
Instructions:
1. In a bowl, combine grated zucchini, corn kernels, flour, baking powder, and salt.
2. In a separate bowl, whisk together milk and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Using a 1/4 cup measuring cup, scoop batter into the hot oil.
6. Fry for 3-4 minutes or until golden brown, flipping halfway through.
7. Remove from oil and drain on paper towels.
Cooking Time: 15-20 minutes
Strawberry Chia Seed Jam
This homemade jam combines the natural sweetness of strawberries with the nutritional benefits of chia seeds, making it a perfect topping for toast, yogurt, or oatmeal.
Ingredients:
– 1 cup fresh strawberries, hulled and sliced
– 1/4 cup chia seeds
– 1 tablespoon honey
– 2 tablespoons water
– Lemon juice (optional)
Instructions:
1. In a medium saucepan, combine strawberries, chia seeds, honey, and water.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and let jam cook for 10-15 minutes, or until thickened to your liking.
4. Remove from heat and stir in lemon juice (if using).
5. Let jam cool completely before transferring it to an airtight container.
Cooking Time: 15-20 minutes
Lentil and Veggie Sloppy Joes
Lentil and Veggie Sloppy Joes: A flavorful twist on a classic comfort food dish, this recipe combines the protein-rich lentils with sautéed vegetables for a hearty and satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 hamburger buns or sandwich rolls
Instructions:
1. In a large saucepan, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, crushed tomatoes, cumin, smoked paprika, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes, or until the lentils are tender.
5. Serve the Lentil and Veggie Sloppy Joes on hamburger buns or sandwich rolls.
Cooking Time: 25 minutes
Vegan Grilled Cheese with Tomato Soup
This recipe combines the creamiest tomato soup with a gooey vegan grilled cheese sandwich, perfect for a cozy night in. With just a few simple ingredients and steps, you’ll be enjoying this comforting duo in no time.
Ingredients:
– 2 slices of bread (preferably whole wheat or sourdough)
– 1/4 cup vegan butter or margarine, softened
– 2 slices of vegan cheddar cheese (such as Daiya or Follow Your Heart)
– 1 large tomato, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tomato soup (homemade or store-bought)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice with vegan butter or margarine.
3. Place one slice, butter-side down, in the skillet.
4. Top with a cheese slice, tomato slice, and another bread slice (butter-side up).
5. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
6. Serve with warm tomato soup and enjoy!
Cooking Time: 10-12 minutes
Blueberry Oatmeal Cookies
These chewy cookies are packed with the sweetness of blueberries and the heartiness of oatmeal, making them a perfect snack or dessert.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup fresh or frozen blueberries
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, granulated sugar, and brown sugar.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Gently fold in blueberries.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
8. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Cauliflower and Potato Mash
A creamy and nutritious twist on traditional mashed potatoes, this recipe combines the best of both worlds with roasted cauliflower and tender potatoes. Perfect as a side dish or a base for your favorite toppings.
Ingredients:
– 1 large head of cauliflower
– 2-3 medium-sized potatoes
– 2 tablespoons olive oil
– 1/4 cup chicken broth
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
– Optional: garlic powder, chives, or grated cheese for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and potatoes, then chop them into bite-sized pieces.
3. Toss the cauliflower with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
4. Boil the potatoes in salted water until they’re tender, about 15-20 minutes. Drain and set aside.
5. In a large mixing bowl, combine the roasted cauliflower, boiled potatoes, butter, chicken broth, salt, and pepper. Mash with a potato masher or a fork until smooth and creamy.
Cooking Time: 40-45 minutes
Chocolate Avocado Banana Pops
Beat the heat with these creamy, chocolatey popsicles made with ripe bananas and avocados. A healthier alternative to traditional ice pops, this recipe is perfect for a quick dessert or snack.
Ingredients:
– 3-4 ripe bananas
– 1 ripe avocado
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice pop molds (6-8 cups)
– Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. Peel the bananas and mash them in a bowl until smooth.
2. Add the avocado, cocoa powder, honey, and vanilla extract to the bowl. Mix until well combined.
3. Pour the mixture into ice pop molds, leaving about 1/4 inch at the top.
4. Freeze for at least 4 hours or overnight.
5. To unmold, run the popsicles under warm water for a few seconds.
Cooking Time: 4+ hours
Spinach and Banana Green Smoothie
Get a boost of nutrients with this refreshing spin on traditional smoothies! This spinach and banana green smoothie is packed with vitamins, minerals, and antioxidants to keep you going all day long.
Ingredients:
– 2 cups fresh spinach leaves
– 1 ripe banana
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon honey
– Ice cubes (optional)
Instructions:
1. Add the spinach, banana, almond milk, and chia seeds to a blender.
2. Blend on high speed until the mixture is smooth and creamy.
3. Add the honey and blend for an additional 10 seconds to combine.
4. Taste and adjust sweetness or thickness as needed.
5. Pour into a glass and serve immediately. If desired, add ice cubes and blend again to chill.
Cooking Time: None! Just blend and enjoy.
Summary
Discover the delight of vegan cooking with these 18 fun and easy recipes perfect for kids! From classic comfort foods like Vegan Mac and Cheese with Hidden Veggies to sweet treats like Almond Butter and Jelly Oat Bars, there’s something for everyone. Enjoy delicious meals like Rainbow Veggie Wraps with Hummus, Sweet Potato and Chickpea Nuggets, and Quinoa and Black Bean Tacos. Or satisfy your sweet tooth with Avocado Chocolate Pudding or Strawberry Chia Seed Jam. These tasty recipes are sure to please even the pickiest of eaters.
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