Best Vegan Dinner Ideas For Your Kids

Best Vegan Dinner Ideas For Your Kids

Finding tasty and nutritious vegan dinner ideas for kids can be challenging, but it doesn't have to be!

From colourful veggie-packed pasta to hearty grain bowls, there are endless ways to make plant-based meals fun and exciting for young taste buds.

This blog post will share creative and easy vegan dinner ideas that your kids will love — and you'll feel good about serving.

1. Vegan Peanut Butter Bar Recipe

These vegan peanut butter bars are a tasty, protein-rich snack made with almond flour, flaxseed, and bananas. They're perfect for a leisurely, nutritious grab-and-go breakfast.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 9

Ingredients

• Almond meal: ½ cup
• Flaxseed meal: ½ cup
• Ground cinnamon: 2 teaspoon
• Sea salt: ½ teaspoon
• Plant-based vanilla protein powder: 2-4 teaspoon
• Pure vanilla extract: 1 teaspoon
• Bananas: 2 ripe, mashed
• Applesauce: ½ cup
• Creamy peanut butter: ¼ cup for the bars & ¼ cup for the top
• Maple syrup: 2 teaspoon

Method

1. Preheat the oven to 350°F (177°C). I'm using cooking spray grease in an 8×8-square baking dish.
2. Set aside the dry ingredients (oats, almond meal, flaxseed, salt, cinnamon, and protein powder) in a small mixing dish. (Alternatively, add the dry ingredients after combining the wet components.)
3. Mash the banana in a large mixing bowl. Combine applesauce, maple syrup, ¼ cup peanut butter, and vanilla in a separate bowl. Mix thoroughly.
4. In a mixing dish, combine the dry and wet ingredients. Fill the pan halfway with the mixture (it should be moist but NOT soupy).
5. After 20 minutes, remove the bars from the oven and apply peanut butter on top (they should be slightly brown around the edges, and the top should be set).
6. Bake for 10 minutes or until firm and gently browned around the edges. At this point, the peanut butter layer will have tiny bubbles.
7. Allow it to cool completely before cutting into 6 or 9 vegan peanut butter bars. For a quick grab-and-go breakfast, wrap each bar in plastic wrap and put it in an airtight container in the fridge.

2. Vegan Thai Green Curry Recipe

This vibrant vegan Thai green curry combines tender veggies, tofu, and a creamy coconut sauce—perfectly balanced with zesty lime and fresh coriander for a flavourful, quick meal.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Serving: 4

Ingredients

• Baby potatoes halved: 200g
• Green beans: 100g
• Rapeseed oil: 1 tablespoon
• Garlic: 1 clove
• Thai green curry paste: 1 tablespoon
• Light coconut milk: 1- 400g can
• Lime: 1, zest pared in thick strips
• Sugar snap peas: 80g, halved lengthways
• Cherry tomatoes: 150g
• Firm tofu: 100g, chopped into small cubes
• Jasmine rice: 200g
• Coriander: 1 small bunch, chopped

Method

1. Heat the oil and sauté the garlic for 1 minute in a wok or skillet. Add the curry paste and cook for another minute until it darkens and smells fragrant. Bring the coconut milk to a gentle boil, add the lime zest and cook for another 5 minutes to thicken the sauce.
2. Add the potatoes and beans, followed by the sugar snap peas, and cook for 1 minute before adding the cherry tomatoes and tofu.
3. Half the lime, squeeze the juice into the pan, add the coriander, and serve rice.
4. Serve this vibrant vegan Thai green curry on a bed of rice.

3. Vegan Falafel Burger Recipe

These quick and flavourful vegan falafel burgers are made with chickpeas, spices, and fresh herbs. Served in pita with salsa and salad, they offer a tasty, plant-based twist on a classic burger.

Prep time: 10 minutes | Cook time: 6 minutes | Total time: 16 minutes | Servings: 4

Ingredients For The Vegan Falafel Burgers

• Chickpeas: 1- 400g can, drained and rinsed
• Red onion: 1, roughly chopped
• Garlic: 1 clove, chopped
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Harissa paste or chilli powder: ½ teaspoon
• Plain flour: 2 tablespoons
• Sunflower oil: 2 tablespoons

Ingredients For Serving

• Toasted pitta bread
• Tomato salsa to serve: 200g can
• Green or mixed salad
• Fresh parsley: 1 handful, chopped

Method

1. Drain the chickpeas and dry them with paper towels. Combine the onion, garlic, parsley, cumin, coriander, harissa paste, flour, and a pinch of salt in a food processor. Blend until the mixture is smooth, then use your hands to form four patties.
2. Heat the sunflower oil in a nonstick frying pan, and fry the patties for 3 minutes on each side or until lightly browned.
3. Serve the vegan falafel burgers with toasted pita bread and salad.

4. Vegan Satay Sweet Potato Curry Recipe

This comforting vegan satay sweet potato curry combines creamy coconut milk, peanut butter, and Thai spices for a rich, hearty dish—perfect with rice and a sprinkle of roasted peanuts.

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Servings: 4

Ingredients For The Satay Sweet Potato Curry

• Coconut oil: 1 tablespoon
• Chopped onion: 1
• Garlic: 2 cloves, finely chopped
• Ginger: 2″ piece, grated
• Thai red curry paste: 3 tablespoons
• Smooth peanut butter: 1 tablespoon
• Sweet potatoes: 500g, peeled and cut into chunks
• Coconut milk: 400ml
• Baby spinach: 200g
• Lime: 1, juiced

Ingredients To Serve

• Cooked rice
• Roasted peanuts

Method

1. In a saucepan over medium heat, melt 1 tablespoon coconut oil and sauté 1 chopped onion for 5 minutes. Cook for 1 minute, until aromatic, with 2 grated garlic cloves and a grated thumb-sized piece of ginger.
2. Add 3 tablespoons Thai red curry paste, 1 tablespoon smooth peanut butter, 500g peeled and chunked sweet potato, 400 ml coconut milk, and 200 ml water.
3. Bring to a boil, then reduce to low heat, cover, and simmer for 25-30 minutes or until the sweet potatoes are cooked.
4. Add 200g spinach and the juice of 1 lime, season with sea salt and pepper.
5. Serve this comforting vegan satay sweet potato curry with cooked rice and a few dry-roasted peanuts on top for some crunch.

5. Vegan Mayo Sandwich Recipe

This quick and creamy vegan mayo sandwich combines tofu, Dijon mustard, and chives for a savoury, egg-like filling—perfect for an easy, satisfying snack or light meal.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 16-20

Ingredients

• Medium-firm tofu: 400g
• Vegan mayo: 6 tablespoons
• Dijon mustard: ½ teaspoon
• Ground turmeric: ¼ teaspoon
• Nutritional yeast: 1 tablespoon
• Chives: 2 teaspoons, finely chopped
• White or whole wheat bread: 1 loaf
• Salad cress: 1 punnet

Method

1. Remove the tofu from the packaging and press it between sheets of kitchen paper or a clean tea towel pressed down with a plate for about 30 minutes to remove excess moisture.
2. Combine the mayonnaise, mustard, turmeric, and nutritional yeast with a pinch of sea salt and black pepper.
3. Crumble the tofu into a bowl to make a chopped egg texture, leaving large chunks. Stir in the chives gently. You may make it looser by adding extra mayo.
4. Spread the mixture over the bread to make four or five sandwich rounds (depending on how much filling you want), then top with cress if desired. Cut into triangles using a sharp knife.
5. Serve this quick and creamy vegan mayo sandwich for lunch or an afternoon snack.

6. Vegan Garlic Toasts With Sweet Potato And Rosemary Soup Recipe

These cozy vegan garlic toasts with sweet potato and rosemary soup combine creamy, hearty soup with crunchy garlic-rosemary toasts—a perfect, comforting meal for chilly days.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Olive oil: 2 teaspoon
• Onion: 1 chopped
• Garlic: 3 cloves, crushed
• Sweet potato: 750g, peeled and cubed
• Vegetable stock: 1 cube
• Fresh rosemary: 2 sprigs
• Bread: 8 slices

Method

1. In a large skillet, heat the oil and cook the onion until tender. Crush 2 garlic cloves and add them to the onion, cooking for another minute. After stirring in the sweet potato, bring the stock to a boil. Remove one of the rosemary sprigs' leaves and add them to the pan. Cook for 10 minutes or until the potato is tender.
2. Preheat oven to 200°C. In the meantime, Brush the bread with olive oil and place it on a baking sheet. Using the cut side of the remaining garlic clove and the leaves from the second rosemary sprig, smear the cut side over the bread. Season, then bake for 10 minutes or until golden and crisp.
3. Puree the sweet potato and rosemary soup with a hand blender, adding a dash of boiling water if it seems too thick. Season with salt and pepper, spoon it into warmed bowls and serve with vegan garlic toast.

7. Vegan Apple Crumble Recipe

This delightful vegan apple crumble combines tender, sweet apples with a golden, crispy topping. It is perfectly paired with vegan cream or custard for a comforting dessert.

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 4

Ingredients For The Filling

• Bramley apple: 575g, peeled, cored, and sliced to 1 cm thick
• Golden caster sugar: 2 tablespoons

Ingredients For The Crumble

• Plain flour: 175g
• Golden caster sugar: 110g
• Dairy-free spread: 110g
• Rolled oats: 1 tablespoon
• Demerara sugar: 1 tablespoon
• Oat-based vegan cream or custard to serve

Method

1. Preheat the oven to 190°C. Place the apples in a 23cm round baking dish or a 20cm square baking dish at least 5cm deep and toss with 2 tablespoons golden caster sugar. Flatten the surface with your hand.
2. To make the crumble topping, combine the flour, sugar, and a touch of salt in a mixing basin. Rub in the dairy-free spread with your fingertips until it resembles moist breadcrumbs. Shake the bowl to bring any significant bits to the surface, then massage them with your fingers.
3. Pour the crumble mixture over the apples, forming a pile in the center and even with a fork. To make the crumble hold together and crisp, carefully press the surface with the back of the fork, then delicately drag the fork over the top for a beautiful touch. Evenly sprinkle the oats and demerara sugar on top.
4. Bake for 35-40 minutes until golden on top and a small, sharp knife feels very soft when inserted into the apples. Allow for a 10-minute chilling period before serving.
5. I hope your kids enjoy this delightful vegan apple crumble as much as I do.

8. Vegan Ramen Noodle Recipe

This vegan ramen noodle recipe features savoury miso broth, tofu, and fresh veggies. It offers a comforting, flavourful bowl packed with umami and is perfect for a cozy meal.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Garlic: 2 cloves
• Ginger: 2″ piece, peeled and cut into fine matchsticks
• White miso paste: ½ tablespoon
• Neri Goma (white sesame paste) or tahini: 1 tablespoon
• Dried shiitake mushrooms: 15g
• Good-quality vegan stock: 1 cube
• Soy sauce: 2 tablespoon
• Firm tofu, cut into chunky cubes: 200g
• Cornflour: 1 tablespoon
• Veg or sunflower oil: 1 tablespoon
• Ramen or rice noodles: 100g
• Pak choi: 1 head
• Spring onions: 2, finely sliced (white and green parts kept separate)
• Ready-to-eat bean sprouts: 25g
• Carrots: 1, peeled and cut into fine matchsticks

Ingredients To Serve

• Sesame oil
• Sriracha
• Coriander: chopped
• Peanuts, crushed
• Nori sheets, crumbled
• Dried chilli threads (silgochu)

Method

1. Ramen can be a great dinner item for you and your kids. Crush the garlic with the back of a large knife, then combine it with the ginger, miso, Neri Goma, mushrooms, stock, and soy in a pot.
2. Bring to a low boil, then reduce to low heat and cook for 5 minutes or until the ginger is soft. Strain into a clean pan, tossing off everything that remains in the filter.
3. In the meantime, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few minutes on each side, turning it carefully so it does not fall apart. To keep the noodles al dente, cook them for 1 minute less than the package directions. Drain and set aside in a pan with water to keep them from sticking together.
4. Reheat the pak choi and spring onion whites in the broth for 1-2 minutes or until the greens have barely wilted.
5. Ladle the broth and vegetables over the noodles in two deep bowls.
6. To serve this vegan ramen noodle dish, add tofu, beansprouts, carrot and ginger matchsticks, green portions of spring onions, a sesame oil drizzle, and other toppings.

9. Vegan Peanut Butter Banana Oatmeal Recipe

This creamy vegan peanut butter banana oatmeal is the perfect cozy breakfast. It combines warm cinnamon, ripe bananas, and hearty oats cooked to perfection in the Instant Pot.

Prep time: 5 minutes | Cook time: 32 minutes | Total time: 37 minutes | Servings: 4

Ingredients

• Oats: 1 cup
• Coconut milk: 13½ oz
• Water: ¼ cups
• Ground cinnamon: ½ teaspoon
• Ripe bananas: 2 medium, mashed
• Sugar-free peanut butter: 3 tablespoons
• Sea salt: 1 pinch

Method

1. To keep the oats from adhering to the bottom of the Instant Pot, coat the inside pot with cooking spray or oil. Then, stir well with the oats, coconut milk, water, salt, and cinnamon in the Instant Pot.
2. Scoop the mashed bananas onto the oat mixture rather than stirring them in. Set the Pressure Release to Seal and secure the lid. Set the pressure cooker to high pressure and 12 minutes for the cooking time.
3. Allow for a 20-minute natural pressure release after the 12-minute timer has chimed, then turn the Pressure Discharge knob from Sealing to Venting to remove any remaining steam.
4. Open the pot and stir the oatmeal. Some liquid or foam may be on top, but as you mix the oats, the liquid will absorb and thicken them.
5. Serve this creamy vegan peanut butter banana oatmeal warm with a dab of peanut butter on top.
6. Refrigerate leftovers in an airtight jar for up to 5 days after cooling.

10. Vegan Mashed Potato Recipe

These creamy vegan mashed potatoes, blended with coconut milk, miso, and roasted garlic, offer a deliciously decadent twist on a classic comfort food.

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 6

Ingredients

• Garlic: 1 clove
• Olive oil for roasting garlic
• Potatoes: 1.1kg
• Kosher salt: 1 tablespoon
• Fat coconut milk: ¾ cup
• Vegan butter: 6 tablespoons, softened at room temperature
• White miso paste: ½ tablespoon
• Freshly cracked black pepper to taste
• Fresh chives, chopped for serving

Method

1. Garlic should be roasted (optional)—Preheat the oven to 400°F. Remove the garlic head's outer layers before slicing a thin layer off the top to reveal the skin of the cloves.
2. Apply a little olive oil to the exposed cloves. To form a package, wrap parchment paper with foil and then place immediately on an oven rack.
3. Roast for 35-40 minutes or until soft, succulent, and golden brown. When the cloves are cold enough to handle, squeeze them out of the skin and mash them with a fork in a small basin.
4. Meanwhile, soften the vegan butter and miso paste by taking them out of the fridge.
5. Begin chopping the potatoes. After peeling them, rinse them in cool water. Cut the potatoes into fourths or eighths, depending on their size. Fill a big saucepan or Dutch oven halfway with water and add the potatoes. Stir in 1 tablespoon kosher salt (or ½ tablespoon sea salt) until everything is well combined.
6. Cut the potatoes into quarters or eighths, depending on their size. Bring to a boil, then lower the heat to low and keep at a low simmer. Simmer for 20 to 25 minutes, or until the potatoes are highly mushy, provide no resistance when pricked with a fork, and virtually fall apart.
7. Drain the potatoes in a colander. Toss them back into the pot. Heat over low heat for a few minutes, tossing them around to keep them from sticking. This method removes any remaining moisture in the potatoes.
8. While the potatoes are cooking, combine the softened butter, miso paste, and crushed roasted garlic in a small bowl (if using). Cream them together with a fork until well mixed.
9. Over medium-low heat, heat a small or medium saucepan. Stir in the miso butter until everything is well combined. Pour in the light coconut milk once it's almost melted. To mix, often whisk and stir until everything is melted. Season with a pinch of black pepper; it is freshly cracked.
10. Obtain a big mixing bowl. If using a ricer, place the warm potatoes in the ricer and push them through into a big mixing bowl. Mash the potatoes with a potato masher if you're using one.
11. Warm the miso butter-coconut milk mixture and pour it in. Carefully fold the ingredients together using a silicone spatula or a wooden spoon. Avoid overmixing, especially if using Yukon Gold potatoes, since this might make the potatoes watery.
12. Season to taste with kosher salt and freshly cracked black pepper if needed. I usually season with a pinch of salt, taste, and season again until they're perfect.
13. Serve these creamy vegan mashed potatoes warm, garnished with fresh chives and melted vegan butter.

11. Vegan Classic Hummus Recipe

This homemade vegan classic hummus, made with creamy tahini, garlic, and lemon, is topped with fragrant garlic lemon oil for a flavourful and indulgent dip. Perfect for any occasion!

Prep time: 5 minutes | Cook time: 55 minutes | Total time: 60 minutes | Servings: 8 to 10

Ingredients

• Dried chickpeas: 227g
• Baking soda: 1 teaspoon
• Ice water: 6 to 10 tablespoons
• Good-quality tahini: ¾ cup
• Lemon juice: 6 tablespoons, freshly squeezed, plus more to taste
• Chopped garlic cloves: 3
• Ground cumin, plus more to taste: 1 teaspoon
• Freshly cracked black pepper to taste
• Kosher salt to taste

Ingredients For The Fried Garlic-Lemon Topping (Optional)

• Extra virgin olive oil: ⅓ cup
• Garlic: 5 large cloves, thinly sliced
• Lemon peel: 4 to 6 strips
• Flaky sea salt or kosher salt

Other Topping Options

• Fresh parsley: 1 handful, chopped
• Paprika, Sumac or Aleppo pepper flakes

Method

1. Soak the chickpeas in a large bowl covered with cold water. Add ½ teaspoon of baking soda and soak for at least 8 hours, preferably overnight. Drain and rinse thoroughly.
2. Prepare the chickpeas. Combine the drained chickpeas, ½ teaspoon baking soda, and 6 cups water in a medium saucepan. Bring to a boil over medium-high heat. Cover the saucepan and cook for 30 minutes, reducing the heat to maintain a quick simmer.
3. Continue cooking for 10 to 15 minutes or until the chickpeas are incredibly soft and smushy when pushed between your fingers or with a spoon/fork. Drain thoroughly.
4. After draining the chickpeas, transfer them to a food processor and blend for 1-2 minutes or until smooth.
5. Add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste the food processor. Blend, then slowly drizzle in the ice water, 1 tablespoon at a time, while the motor runs. Examine the texture after 6 teaspoons of ice water. Stream in more water if you want it to be looser, then combine until smooth and creamy. Taste for spices and add salt, garlic, cumin, or lemon juice once you have desired texture.
6. Toss the topping together. Heat the olive oil in a medium frying pan over medium heat. When the oil is ready (but not too hot), add the garlic and sauté for 2 to 2 12 minutes, turning the pan or stirring often.
7. Add the lemon zest and cook for another 30 seconds. Transfer the garlic and lemon zest to a dish with a slotted spoon and a pinch of flaky sea salt. Set aside the oil.
8. Transfer hummus to a large dish and form waves / a well in the center with the back of a spoon. Fill the ridges or the well with garlic lemon oil.
9. Serve this homemade vegan classic hummus with fried garlic and lemon zest on top.
10. Garnish with chopped parsley and a sprinkling of paprika.

Conclusion

With these delicious and nutritious vegan dinner ideas, you can easily create meals that your kids will enjoy while supporting their health and well-being.

Whether a hearty grain bowl or a fun veggie-packed wrap, plant-based eating can be tasty and exciting for little ones.

Remember, the key is variety and creativity — so have fun experimenting with new flavours and textures! Your kids will love discovering the delicious world of vegan meals.

I trust you enjoyed this article about the 11 Vegan Dinner Ideas for Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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