Whether your family is totally plant based or just trying to eat less animal products, these vegan recipes for kids will dazzle your whole family and keep meals interesting!
If you or your family is new to plant based eating, finding nutritious vegan recipes that the kids will actually eat can be a but of a challenge—there are eggs and dairy in so many classic kid recipes—but hopefully this list helps you feel inspired and gets your family excited about meals!
Vegan foods to feed kids
When transitioning a child to an egg-free, dairy-free, animal protein free way of eating, it can be helpful to keep a running list of foods they can eat AND that they enjoy. That way, if you are feeling stumped on what to cook or shop for, you have a go-to list for inspiration.
For some vegan foods kids often enjoy (assuming no other allergies) are:
- all fruits
- all vegetables
- all legumes, seeds, and nuts
- healthy fats including avocado, olives, chia, hemp and flax
- plant milk, nondairy yogurts, and plant-based cheeses
- Complex carbohydrates including whole grains and rice
- Tofu and soy products (organic suggested)
Vegan recipes for kids
You can almost always make a recipe plant based by subbing an animal product with a sub from the above list, but there are many delicious recipes that are already vegan and require no tweaking! These are some of my family’s favorite plant-based recipes!
Butternut Squash Vegan Cheese Sauce
Vegan Pumpkin Waffles
Instant Pot Black Bean and Butternut Squash Soup
Vegan Carrot Muffins (with lentils!)
Instant Pot Lentil Soup
Lentil Vegan Shepherds’s Pie
Fudgy Beet Gluten Free Brownies
Carrot Banana Protein Pancakes (vegan)
Vegan Leek Potato Soup
Carrot Fries (Oven or Air Fryer)
Egg-Free Morning Glory Breakfast Cookies
Creamy 10-Minute Beetroot Hummus
Carrot Apple Slow Cooker Steel Cut Oatmeal
Pumpkin Chia Seed Pudding
12 Minute Crispy Air Fryer Tofu
Vegan Chocolate Almond Butter Cookies
Kale Mango Smoothie
Hearty Slow Cooker Veggie Chili
Sheet Pan Orange Tofu & Veggies
Sweet Potato Chocolate Peanut Butter Overnight Oats
Vegan Slow Cooker Lentil Tacos
Vegan Recipes for Kids: Carrot Banana Protein Pancakes
- 2 tablespoons flax meal
- 5 tablespoons water
- 1/4 cup maple syrup or date syrup Sub honey* if vegan is not needed
- 1 cup mashed banana or sub with unsweetened applesauce
- 1 cup cooked and cooled green lentils about 1/3 cup dry. See above for cooking suggestions
- 3 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1/4 cup unsweetened almond milk or your favorite milk of choice
- 3/4 cup diced carrot about 1 medium carrot
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Combine flax meal and water in a small bowl and let it sit for about 5 minutes to let it "gel". This will form a "flax egg" and work as a binding agent in the pancakes
- After the "flax egg" has has a chance to gel, add it to a blender along with the maple syrup/ date syrup, banana, lentils, oil, vinegar, almond milk, carrots, and vanilla.
- Blend until mixture is smooth and carrots and lentils are totally pureed. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir just until combined.
- Pour the contents of the blender into your dry ingredients and stir until just combined. Do not over mix or your pancakes will not be as fluffy.
- Heat a skillet or griddle over medium heat (about 375℉) . Grease with a little oil if needed.
- Once griddle or skillet is hot, scoop pancake batter onto pan with a heaping tablespoon or small cookie scoop. Cook until the edges of the pancakes look dry and bubbles begin to form, about 2-3 minutes. Flip, pressing down on the cooked side of the pancake to flatten it a bitand cook on the other side for about 2 more minutes.
- Repeat until all pancake batter is used up.
- Enjoy warm with your favorite pancake topping. Allow leftovers to cool completely before storing in your fridge for 3-4 days or in your freezer for months to come.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
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