10+ Vegan Recipes for Kids
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!
Vegan recipes
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
A good, creamy cheese sauce makes pretty much everything better. And this Butternut Squash Vegan Cheese Sauce is pure magic! Drizzle it over veggies, baked potato or pasta. Use it to make a batch of healthy nachos or just dunk your favorite tortilla chips in it! However you use it, keep a batch on hand for adding a little vegan, cheese-y goodness to every meal.
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Vegan Pumpkin Waffles
These vegan pumpkin waffles are made with whole grains, naturally sweetened and are so easy to make. Thick and perfectly crisp on the outside, they are the perfect fall healthy breakfast.
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Instant Pot Black Bean and Butternut Squash Soup
This Instant Pot Black Bean Soup is the perfect healthy dinner to make any night of the week. Hearty, easy to whip up and is veggie-loaded with delicious butternut squash. Vegan and gluten free.
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Vegan Carrot Muffins (with lentils!)
These Vegan Carrot Cake Muffins are perfect for an easy grab-and-go breakfast or snack! Kid-friendly, added veggies and packed with fiber and protein. And, no, you can’t even taste the lentils!
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Instant Pot Lentil Soup
Instant Pot Lentil Soup is hearty, delicious and like a hug in a bowl. This soup is easy to make and leaves you feeling so satisfied and good from the inside out. Full of veggies, your favorite broth and oh-so-good for you lentils, this dish is vegan, gluten free and your new best friend.
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Lentil Vegan Shepherds’s Pie
This lentil vegan shepherd's pie is one of our family's favorites. Made with cooked lentils, mixed frozen veggies, and fluffy mashed potatoes. This vegetarian and gluten free dinner is flavorful, easy to prep, and done cooking in about 40 minutes.
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Fudgy Beet Gluten Free Brownies
These Fudgy Gluten Free Brownies are not only chocolatey, easy, and delicious, but are loaded with a secret healthy ingredient: beets! Simple to make and a perfect healthy treat to feed your sweet tooth. And they are vegan to boot!
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Carrot Banana Protein Pancakes (vegan)
These vegan protein pancakes are not only loaded with carrots, but lentils to give them a punch of protein! Egg-free, dairy-free, naturally sweetened with bananas and a little maple syrup!
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Vegan Leek Potato Soup
Vegan Leek Potato Soup is the perfect plant based comfort food! A flavorful one-pot meal that is done in 30 minutes and is full of veggies!
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Carrot Fries (Oven or Air Fryer)
Made in your oven or air fryer, these Carrot Fries are crisp on the outside and tender on the inside. Such a fun way to eat vegetables, this healthy side dish is sure to delight everyone and be the perfect addition to so many meals!
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Egg-Free Morning Glory Breakfast Cookies
Now these Morning Glory Breakfast Cookies are how to start a day right! The perfect taste and texture, healthy and loaded with amazing ingredients! Gluten free, vegan, and naturally sweetened. These are a morning must-make!
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Creamy 10-Minute Beetroot Hummus
This is truly the BEST Beetroot Hummus under the sun and so easy to make in just 10 minutes. Beautiful to look at, an amazing balance of flavors and a smooth, creamy texture to boot!
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Carrot Apple Slow Cooker Steel Cut Oatmeal
This Carrot Apple Slow Cooker Steel Cut Oatmeal makes for the most delicious and healthy breakfast! Set and forget these oats as they cook overnight in your crockpot and you wake up to a hearty, gluten-free crock-pot oatmeal that is a yummy veggie-loaded way to start the day!
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Pumpkin Chia Seed Pudding
This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes before setting in your fridge and NO COOKING required, you will love how easy and delicious this simple dessert recipe is!
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12 Minute Crispy Air Fryer Tofu
This recipe for air fryer tofu is, hands down, the best way to get delicious, super crispy tofu with a soft middle! This recipe is easy to make, has terrific crunchy texture, and is done in about 12 minutes—so quick! For best results, use firm or extra firm tofu and press the tofu before cooking.
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Vegan Chocolate Almond Butter Cookies
A delicious sweet treat that is not only easy to make, but free of eggs, gluten and dairy! Soft and chewy, these Vegan Chocolate Almond Butter Cookies are going to be your new go-to cookie recipe!
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Kale Mango Smoothie
This Mango Kale Smoothie is the ultimate healthy breakfast. Made with just 4 ingredients, this green smoothie recipe is easy, delicious, and the perfect way to start your day.
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Hearty Slow Cooker Veggie Chili
This Hearty Slow Cooker Veggie Chili is the perfect thing to curl up with at the end of the day! Meatless and veggie-loaded, this crockpot vegetarian chili is simple to make, packed with flavor, and the perfect plant based dinner that is loved by all kinds of eaters!
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Sheet Pan Orange Tofu & Veggies
This Sheet Pan Orange Tofu & Veggie recipe is full of flavor, cooks up in about 30 minutes and is a simple, delicious vegetarian dinner for those busy weeknights!
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Sweet Potato Chocolate Peanut Butter Overnight Oats
These Sweet Potato Chocolate Peanut Butter Overnight Oats are the perfect easy breakfast to throw together and take on the go. Perfectly sweet, veggie-loaded, and a classic flavor combo, this no-cook recipe will be a favorite.
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Vegan Slow Cooker Lentil Tacos
These vegan slow cooker lentil tacos are a super easy dinner! Flavorful, family-friendly, and beloved by all kinds of eaters, this is the perfect healthy dinner recipe to make again and again.
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Vegan Recipes for Kids: Carrot Banana Protein Pancakes
These vegan protein pancakes are not only loaded with carrots, but lentils to give them a punch of protein! Egg-free, dairy-free, naturally sweetened with bananas and a little maple syrup!
Ingredients
- 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
Equipment
Instructions
- 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.
Serving: 4pancakes, Calories: 303kcal, Carbohydrates: 50g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Sodium: 379mg, Potassium: 493mg, Fiber: 9g, Sugar: 14g, Vitamin A: 2704IU, Vitamin C: 5mg, Calcium: 101mg, Iron: 3mg