11 Vegan Dinner Ideas For Your Kids
If you're stuck at home all day with your kids, here are 11 Easy Kid-Friendly Vegan dinner Recipes to try. I hope your kids will love all items very much.
1. Peanut Butter Bars
Prep time: 10 minutes | Cook time: 30 minutes | Servings: 9
- 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 ripe and mashed: 2
- Applesauce: ½ cup
- Creamy peanut butter: ¼ cup
- Honey or maple syrup for vegan option: 2 teaspoon
- More peanut butter for the top: ¼ cup
- Preheat the oven to 350 degrees Fahrenheit. I am using cooking spray grease in an 8×8 square baking dish.
- Set aside the dry ingredients (oats, almond meal, flaxseed, salt, cinnamon, and protein powder if using) in a small mixing dish. (Alternatively, after combining the wet components, add the dry ingredients.)
- In a large mixing bowl, mash the banana. Combine applesauce, honey, 14 cups peanut butter, and vanilla in a mixing bowl. Mix thoroughly.
- In a mixing dish, combine the dry and wet ingredients. Fill the pan halfway with the mixture (it should be moist but NOT soupy).
- 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).
- Bake for a further 10 minutes, or until firm and gently browned around the edges. The peanut butter layer will have tiny small bubbles in it at this point.
- Allow it cool completely before cutting into 6 or 9 bars. For a quick grab-and-go breakfast, wrap each in plastic wrap and put in an airtight container in the fridge.
2. Thai Green Curry
Prep time: 10 minutes | Cook time: 20 minutes | Serving: 4
- Baby potatoes halved: 200g
- Green beans: 100g
- Rapeseed oil: 1 tablespoon
- Garlic clove: 1
- Thai green curry paste: 1 tablespoon
- Can light coconut milk: 400g
- Lime, zest pared in thick strips: 1
- Sugar snap peas halved lengthways: 80g
- Cherry tomatoes: 150g
- Firm tofu, chopped into small cubes: 100g
- Jasmine rice: 200g
- Chopped small bunch of coriander
- Heat the oil and sauté the garlic for 1 minute in a wok or skillet. Add the curry paste and cook for another minute, or until it darkens a little and smells fragrant. Bring the coconut milk to a gentle boil, then add the lime zest and cook for another 5 minutes to thicken the sauce.
- Cook for 1 minute after adding the potatoes and beans, followed by the sugar snap peas, before adding the cherry tomatoes and tofu.
- Half the lime, squeeze the juice into the pan, add the coriander, and serve rice.
3. Falafel Burgers
Prep time: 10 minutes | Cook time: 6 minutes | Servings: 4
- Chickpeas rinsed and drained: 400g
- Red onion, roughly chopped: 1
- Garlic clove, chopped: 1
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Harissa paste or chilli powder: ½ teaspoon
- Plain flour: 2 tablespoon
- Sunflower oil: 2 tablespoon
- Toasted pitta bread to serve
- Tub tomato salsa to serve: 200g
- Green salad to serve
- a handful of curly parsley or flat-leaf parsley
- 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 pretty smooth, then use your hands to form four patties.
- In a nonstick frying pan, heat the sunflower oil and fry the patties for 3 minutes on each side, or until gently brown. Toss with toasted pita bread, tomato salsa, and green salad before serving.
4. Satay Sweet Potato Curry
Prep time: 15 minutes | Cook time: 45 minutes | Servings: 4
- Coconut oil: 1 tablespoon
- Chopped onion: 1
- Grated garlic cloves: 2
- Thumb-sized piece ginger grated
- Thai red curry paste : 3 tablespoon
- Smooth peanut butter: 1 tablespoon
- Sweet potato, peeled and cut into chunks: 500g
- Coconut milk: 400ml
- Bag of spinach: 200g
- Lime juiced: 1
- Cooked rice to serve
- Dry roasted peanuts to serve
- 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.
- Add 3 tablespoon Thai red curry paste, 1 tablespoon smooth peanut butter, 500g peeled and chunked sweet potato, then 400ml coconut milk and 200ml water.
- Bring to a boil, lower to low heat, cover, and simmer for 25-30 minutes, or until sweet potatoes are cooked.
- Season with salt and pepper after adding 200g spinach and 1 lime juice. Serve with cooked rice and a few dry roasted peanuts on top if you want some crunch.
5. Mayo Sandwiches
Prep time: 5 minutes | Cook time: 10 minutes | Servings: 16-20
- Block of medium-firm tofu: 400g
- Vegan mayo: 6 tablespoon
- Dijon mustard: ½ teaspoon
- Ground turmeric: ¼ teaspoon
- Nutritional yeast: 1 tablespoon
- Finely chopped chives: 2 teaspoon
- White sandwich or whole wheat loaf: 1
- Punnet cress: 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.
- Combine the mayonnaise, mustard, turmeric, and nutritional yeast with a pinch of salt and pepper.
- 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.
- 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.
6. Garlic Toasts With Sweet Potato & Rosemary Soup
Prep time: 10 minutes | Cook time: 20 minutes | Servings: 4
- Olive oil: 2 teaspoon
- Chopped onion: 1
- Garlic cloves: 3
- Sweet potato: 750g(peeled and cubed)
- Vegetable stock: 1
- Rosemary sprigs: 2
- Slices bread: 8
- In a large skillet, heat the oil and cook the onion until tender. 2 garlic cloves, crushed, added to onion, and cooked for another minute. Bring the stock to a boil after stirring in the sweet potato. Remove one of the rosemary sprigs' leaves and add them to the pan—Cook for 10 minutes or until the potato is tender.
- 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.
- Puree the soup with a hand blender, adding a dash of boiling water if it seems too thick. Season with salt and pepper, then spoon into warmed bowls and serve with toasts on top.
7. Apple Crumble
Prep time: 15 minutes | Cook time: 40 minutes | Servings: 4
Ingredients For The Filling
- Peeled, cored, and sliced to 1 cm thick Bramley apple: 575 g
- Golden caster sugar: 2 tablespoon
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
- Preheat the oven to 190 degrees Celsius. 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.
- In a mixing basin, combine the flour, sugar, and a touch of salt to make the crumble topping. 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, and then massage them in with your fingers.
- 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.
- Bake for 35-40 minutes, or until golden on top, and a small, sharp knife put into the apples feels very soft. Allow for a 10-minute chilling period before serving. I hope your kids enjoy it as much as I do.
8. Vegan Ramen
Prep time: 10 minutes | Cook time: 15 minutes | Servings: 2
- Garlic cloves: 2
- Thumb-sized piece ginger
- White miso paste: ½ tablespoon
- Neri Goma (white sesame paste) or tahini: 1 tablespoon
- Dried shiitake mushrooms: 15g
- Good-quality vegan stock: 1
- 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
- 1 Head pak choi
- Finely sliced spring onions: 2(white and green parts kept separate)
- Ready-to-eat beansprouts: 25g
- Peeled and cut into fine matchsticks: 1
- Sesame oil, sriracha, chopped coriander, crushed peanuts, Crumbled sheets of nori or dried chilli threads (silgochu), to serve
- 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.
- 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.
- Cook the tofu in the meantime. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few minutes on each side, turning it carefully not to 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 some water to keep them from sticking together.
- Reheat the pak choi and spring onion whites in the broth for 1-2 minutes or until the greens have barely wilted.
- In two deep bowls, ladle the broth and vegetables over the noodles. To serve, add tofu, beansprouts, carrot and ginger matchsticks, green portions of spring onions, a drizzle of sesame oil, and any other toppings.
9. Peanut Butter Banana Oatmeal
Prep time: 5 minutes | Cook time: 32 minutes | Servings:4
- Oats: 1 cup
- Vegan Milk: 13½ ounce
- Water: ¼ cups
- Ground cinnamon: ½ teaspoon
- Ripe bananas, mashed: 2 medium
- Sugar-free peanut butter: 3 tablespoons
- Pinch of sea salt
- To keep the oats from adhering to the bottom of the Instant Pot, coat the inside pot with cooking spray or oil. Then, combine the oats, coconut milk, water, salt, and cinnamon in the Instant Pot and stir well.
- 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.
- 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.
- Open the pot and give the oatmeal a good stir. There may be some liquid or foam on top, but as you mix the oats, the liquid will absorb and thicken them.
- Warm with a dab of peanut butter on top.
- Refrigerate leftovers in an airtight jar for up to 5 days after they have cooled.
10. Mashed Potatoes
Prep time: 10 minutes | Cook time: 35 minutes | Servings: 6
- Garlic: 1 clove
- Olive oil for roasting garlic
- Potatoes: 1.1kg
- Kosher salt: 1 tablespoon
- Fat coconut milk: ¾ cup
- Vegan butter softened at room temperature: 6 tablespoons
- White miso paste: ½ tablespoon
- Freshly cracked black pepper to taste
- Chopped fresh chives for serving
- Garlic should be roasted (optional)—Preheat the oven to 400 degrees Fahrenheit. Remove the garlic head's outer layers before slicing a thin layer off the top to reveal the skin of the cloves. 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. 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.
- Meanwhile, soften the vegan butter and miso paste by taking them out of the fridge.
- Begin chopping the potatoes. After peeling the potatoes, rinse them in cool water. Have to 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.
- Cut the potatoes into quarters or eighths, depending on the size. Bring to a boil, lower to low heat 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.
- In a colander, drain the potatoes. Toss the potatoes back into the pot. Heat over low heat for a few minutes, tossing the potatoes around to keep them from sticking. Any remaining moisture in the potatoes is removed this way.
- 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.
- Over medium-low heat, heat a small or medium saucepan. Stir in the miso butter until everything is well combined. Pour in the lite 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.
- 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.
- Warm the miso butter-coconut milk mixture and pour it in. Using a silicone spatula or a wooden spoon, carefully fold the ingredients together. Use caution and avoid overmixing, especially if using Yukon Gold potatoes, since this might result in the potatoes becoming watery.
- 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.
- Serve warm, garnished with fresh chives. Drizzle a little melted vegan butter on top of the mashed potatoes immediately before serving for an additional delicious treat.
11. Classic Hummus
Prep time: 5 minutes | Cook time: 55 minutes | Servings: 8 to 10
- Dried chickpeas: 227g
- Baking soda: 1 teaspoon
- Ice water: 6 to 10 tablespoons
- Good-quality tahini: ¾ cup
- Freshly squeezed lemon juice, plus more to taste: 6 tablespoons
- 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 cloves, thinly sliced: 5 large
- Lemon peel: 4 to 6 strips
- Flaky sea salt or kosher salt
Other Topping Options
- One handful of flat-leaf parsley chopped.
- Paprika, sumac, or Aleppo pepper flakes
- Soak the chickpeas in water. Combine the chickpeas in a large mixing basin. 12 teaspoon baking soda, 12 cups cold water, Soak for at least 8 hours, preferably overnight. Drain and rinse thoroughly.
- Prepare the chickpeas. Combine the drained chickpeas, 12 teaspoon baking soda, and 6 cups water in a medium saucepan. Over medium-high heat, bring to a boil. Cover the saucepan and cook for 30 minutes, reducing the heat as needed to maintain a quick simmer.
- 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.
- Transfer the chickpeas to a food processor after draining them. Blend for 1-2 minutes, or until smooth.
- Add 34 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 is going. 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 additional salt, garlic, cumin, or lemon juice as needed once you've reached your desired texture.
- 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.
- Cook for another 30 seconds after adding the lemon zest. Transfer the garlic and lemon zest to a dish with a slotted spoon and a pinch of flaky sea salt. Set aside the oil.
- 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. Serve with fried garlic and lemon zest on top. Garnish with chopped parsley and a sprinkling of paprika.
I hope your kids will love some of these recipes on this list! Don’t forget to tell me which one your kids liked most and which was easy to prepare for you.
I trust you enjoyed this article about the 11 Vegan Dinner Ideas For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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Do you have any questions or ideas? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 11 Vegan Dinner Ideas For Your Kids, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.
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