6 Healthy Vegan Ginger Recipes For Your Kids
Ginger adds zest and zing with its intense flavour and spicy aroma to stir-fries, soups, sauces, and more. It is nutritious and nourishing. Here, you'll discover a vast selection of simple vegan recipes with delicious ginger root and other whole-food plant-based components.
Health Benefits Of Ginger
1. Fights Germs
Fresh ginger has specific chemical components that help your body fight pathogens. They may also deter the spread of viruses like RSV. They are particularly effective at stopping the growth of bacteria like E. coli and shigella.
2. Keeps Your Mouth Healthy
The antimicrobial properties of ginger may help enhance your smile. Gingerols, active substances found in ginger, prevent oral germs from proliferating. These same microorganisms can also result in periodontal disease, a dangerous gum infection.
3. Calms Nausea
The ancient wives' tale that ginger helps to calm an upset stomach, especially during pregnancy, may be accurate. It might function by dissolving and eliminating gas accumulated in your intestines. Additionally, it might alleviate chemotherapy-related nausea or motion sickness.
4. Soothes Sore Muscles
Ginger won't instantly relieve muscle discomfort, but it might ease soreness over time. According to some research, participants who took ginger the night after exercising and experiencing muscle aches experienced reduced pain.
5. Eases Arthritis Symptoms
Since ginger has anti-inflammatory properties, it lessens edema. That could be especially beneficial for treating osteoarthritis and rheumatoid arthritis symptoms. By eating ginger orally or applying a ginger compress or patch to your skin, you may be able to reduce discomfort and swelling.
6. Curbs Cancer Growth
According to research, the bioactive compounds in ginger may help some malignancies, including colorectal, gastric, ovarian, liver, skin, breast, and prostate cancers, grow more slowly. To find out if this is true.
7. Lowers Blood Sugar
According to a recent tiny study, ginger may improve your body's insulin utilization. More extensive research is required to determine whether ginger can lower blood sugar levels.
8. Eases Period Pains
Do you have period pains? The ginger extract could be helpful. According to research, women who consumed 1,500 milligrams of ginger powder once a day for three days during their period experienced less pain than those who did not.
9. Lowers Cholesterol
Taking ginger daily could aid in the fight against high LDL cholesterol. In a recent study, consuming 5 grams of ginger daily for three months resulted in an average 30-point reduction in LDL cholesterol.
10. Protects Against Disease
Antioxidants, which save your body's DNA from stress and oxidative damage, are abundant in ginger. They may also support healthy aging and aid your body in the fight against chronic conditions, including high blood pressure, heart disease, and lung illnesses.
11. Relieves Indigestion
Ginger may provide some help if you experience dyspepsia or persistent indigestion. Ginger before meals may help your body empty more quickly, reducing the time food can sit and produce issues.
12. Improve Digestion
Ginger aids in accelerating digestion and hastening stomach emptying. By including it in their regular diet, someone with digestive problems, including indigestion, ulcers, constipation, or IBS, may experience relief.
According to studies, people who eat ginger digest food twice as quickly as those who don't. It promotes healthy enzymes that aid in the breakdown of the food we eat and increase mobility in the digestive tract.
Ways To Store Ginger
You can store fresh ginger root in multiple ways, depending on how and when you plan to use the ginger:
If you plan to use the entire ginger root within a few days, then you can store the ginger in a cool, dark place, such as on your kitchen counter, away from the sun.
Place the ginger in a resealable plastic bag or an airtight glass container, and put the bag in the crisper drawer. Fresh ginger can last for more than a month when properly preserved in the refrigerator. The easiest way to preserve ginger in the refrigerator is to keep it unpeeled because it only lasts two to three weeks after it is peeled.
Fresh ginger can be pickled. Slice the ginger thinly after using a peeler to remove the skin. In a glass container, combine the sliced ginger with equal parts vinegar, sugar, and water (you can adjust this mixture to suit your taste). Pickled ginger can be kept in the refrigerator for up to two months.
Vegan Ginger Recipes
1. Vegan Ginger Bread
Make this straightforward vegan gingerbread recipe for Christmas or as a treat any time. Get the children to assist in decorating the gingerbread people with icing.
Prep time: 20 minutes | Cook time: 12 minutes | Total time: 32 minutes | Servings: 10
- Ground flaxseed: 1 tablespoon
- Dairy-free butter: 140g
- Dark muscovado sugar: 100g
- Golden syrup: 3 tablespoons
- Plain flour: 350g
- Bicarbonate of soda: 1 tablespoon
- Ground ginger: 1 tablespoon
- Ground cinnamon: 2 tablespoons
- The flaxseeds are blended with ½ tablespoon of water and thickened for 5 minutes. Use parchment paper to line two baking sheets. Melting the vegan butter, sugar, and syrup in a small saucepan over low heat. Then transferring it to a giant bowl and allowing it to cool somewhat are the next steps. Once a smooth dough forms, add the flaxseed mixture, followed by flour, bicarb, spices, and a dash of salt. Until hard, chill for 30-45 minutes.
- Oven temperature set at 200°C/180°F/gas 6. The dough should be rolled out to a thickness of 5mm on a lightly dusted surface. As many gingerbread people as possible, stamp them out, then re-roll the scraps to use up the remaining dough. Place on the baking sheets then bakes for 12 minutes or until golden.
- Place on the baking sheets then bakes for 12 minutes or until golden. After 10 minutes of cooling on the sheets, move the baked goods to wire racks to finish cooling. It will last two weeks in an airtight container.
2. Vegan Ginger Ramen
This tofu ramen bowl is a warming soup that can be served for lunch or dinner and is made with a creamy vegan broth.
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 4
- Better Than Bouillon Seasoned Vegetable Base: 2 tablespoons
- Soy sauce: 2 tablespoons
- Mirin: 2 tablespoons
- Miso paste: 2 tablespoons
- Minced fresh ginger: 1 tablespoon
- Garlic: 2 cloves minced
- Ramen noodles: 4 pkg (discard spice packs)
- Avocado or canola oil: 2 tablespoons
- Extra-firm tofu, cubed: 12 oz
- Baby bok choy quartered: 8
- Matchstick carrots: 1 cup
- Corn kernels, cooked: ½ cup
- Green onions, thinly sliced: 4
- Toasted sesame seeds: 4 teaspoons
- In a pot set to medium heat, combine 4 cups water, Seasoned Vegetable Base, soy sauce, mirin, miso paste, ginger and garlic; bring to boil. Reduce heat to medium-low; simmer for 10 minutes.
- Meanwhile, cook ramen according to package directions. In a large pan, heat the canola or avocado oil on medium-high heat; cook the tofu for 3-5 minutes or until browned. Transfer the tofu to a bowl using a slotted spoon. In the same skillet, cook bok choy for 3 to 5 minutes or until tender-crisp.
- Divide broth and noodles among 4 bowls. Top with bok choy, tofu, carrots, corn and green onions. Sprinkle with sesame seeds.
3. Carrot Apple Ginger Soup
The colour of this soup is just stunning, and the flavour combination is fantastic. The addition of coconut milk raises the taste intensity and creaminess levels.
Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15 minutes | Servings: 4
- Olive oil: 3 tablespoons
- Yellow onion, sliced: 1 small
- Garlic, minced: 1 clove
- Fresh ginger: 2 tablespoons
- Apple peeled and sliced: 1 small
- Carrots: 5 cups
- Vegetable broth: 2 cups
- Coconut milk: 1 can
- Pinch of nutmeg
- Salt and pepper to taste
- In a big pot, warm up the olive oil over medium heat. Add the onions and simmer for about 5 minutes until they are tender and transparent. For one minute, until aromatic, add the ginger and garlic. Cook for an additional 3 minutes after adding diced carrots and apple slices.
- Vegetable broth is added after raising the heat to medium-high, up to a boil. For about 30 minutes, reduce heat to low and simmer the carrots and apples, uncovered. Stir in the coconut milk after taking the pan from the heat and letting it stand for 10 minutes. To completely puree the soup, use an immersion (stick) blender; alternatively, if using a standard blender, puree the soup in small batches. (Make sure not to overfill the blender; else, boiling soup will erupt everywhere. To let some steam escape while blending hot liquids, leave the blender's lid slightly ajar.)
- Return the pot to the soup once all of it has been mixed (if you used a regular blender). You might determine that your soup needs to be a little thinner. If you'd like, add more vegetable broth. After tasting, season with salt and pepper and a splash of freshly ground nutmeg. Due to the ginger's moderate heat, the soup won't require much pepper.
- Serve with carrot greens, coconut milk, vegan sour cream, cashew cream, fresh coriander (cilantro), a drizzle of good olive oil, a sprinkle of freshly cracked pepper, etc.
- Soup can be kept in the refrigerator for up to four days in an airtight container.
4. Ginger Bread Cake
The flavours of gingerbread are the epitome of the holidays! This tender, moist cake combines warm spices and sweet molasses. It smells and tastes great! This vegan gingerbread cake recipe is Christmas perfection when dusted with powdered sugar!
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 6
- All-purpose flour: 2 cups
- Baking powder: 1½ teaspoons
- Baking soda: ½ teaspoons
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1½ teaspoons
- Allspice: ½ teaspoons
- Ground nutmeg: ¼ teaspoon
- Ground cloves: ¼ teaspoon
- Salt: ¼ teaspoon
- Molasses dark: ½ cup
- Maple syrup: ½ cup
- Coconut sugar or brown sugar: ½ cup
- Pure vanilla extract: 2 teaspoons
- Apple cider vinegar: 1 tablespoon
- Hot water: 1 cup
- Organic powdered sugar is optional for topping
- Heat the oven to 350°F. An 8×8 baking pan should be lined with parchment paper, the ends hanging over. The flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, nutmeg, and cloves should all be combined in a mixing dish.
- A sizable mixing bowl should be used to smoothly combine the molasses, maple syrup, coconut sugar, vanilla, apple cider vinegar, and hot water. Just combine the wet and dry components by whisking them together. While a few lumps are acceptable, don't let any white flour appear. Avoid overmixing! Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean, after pouring the batter into the prepared baking pan.
- For 10 to 15 minutes, let the pan cool on a wire cooling rack. Pull the cake from the pan using the parchment paper dangling over the sides, then set it on the cooling rack to finish cooling.
- When completely cold, cut into squares and dusted with powdered sugar.
5. Vegan Ginger Quinoa Bowl
This tasty, vegan, and protein-rich recipe for a healthy ginger quinoa bowl is ideal for a hectic weekday. Just ten minutes to prepare, loaded with plenty of flavour and vegetables!
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4
- Toasted sesame oil: 3 tablespoons
- Broccoli florets: 1 cup
- Carrot julienned: 1
- Bell pepper julienned: 1
- Small zucchini julienned: 1 small
- Grated fresh ginger: 1 teaspoon
- Cooked red quinoa or any variety: 2 cups
- Brown rice vinegar: 1 tablespoon
- Wheat-free tamari: 1 tablespoon
- Scallions sliced: ½ cup
- Salt & pepper to taste
- Sesame seeds should be toast. In a hot skillet, add the seeds and stir until they start to brown and have a faint fragrance. Place them in a basin and leave them there. In a skillet set over medium-high heat, warm the sesame oil. Add the vegetables (scallions excluded) and sauté for 3 to 5 minutes, or until they start to soften.
- To give the vegetables a little steam and hasten the cooking process, feel free to add a small amount of water. When they are softened, add the ginger that has been grated and season with salt and pepper. 1-2 minutes of combined sautéing. Toasted sesame seeds, brown rice vinegar, tamari, and quinoa should all be added to the pan.
- Mix the flavours by stirring everything together right before you're prepared.
6. Vegan Ginger Sesame Tofu
This ginger sesame tofu with green beans is quite flavourful and aromatic, and it tastes great over some steamed rice. You can also combine the tofu with other vegetables of your choice!
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 3
Ingredients For The Tofu
- Extra firm tofu: 1 lb
Ingredients For The Tofu Coating
- Corn starch: 2-3 tablespoons
- Salt: ½ teaspoon
- Onion sliced: 1 small
- Grated ginger: 1 tablespoon
- Red bell pepper: ½
- Chopped green beans: 1 cup
- Water to cook the beans
- Salt and pepper to taste
- Chilli sauce is optional for spice
- Sesame oil or other oil for cooking
Ingredients For The Sauce
- Room temp water: ½ cup
- Soy sauce: 2 tablespoons
- Sugar: 2 tablespoons
- Maple syrup: 1½ tablespoons
- Corn starch: 1 tablespoon
- Shaoxing wine or other rice wine, optional: 1 tablespoon
- Pinch white pepper
Ingredients To Serve
- Chopped scallions for topping
- Steamed rice
- Cut the tofu into cubes after drying. I cover the tofu with towels and set a plate on top of it, waiting for the towels to absorb any extra liquid. A tofu press is another option. Mix the cornstarch and salt in a plate or bowl that is not too deep. Well-coat the tofu in the mixture. Combine all the sauce ingredients in a bowl. Feel free to make changes based on your personal preferences. Place aside. About 2 tablespoons of oil should be heated in a pan before the tofu cubes are fried until crisp and brown. Tofu cubes must be turned around to crisp evenly. Take the tofu out and place it aside.
- More sesame oil should be added to the same pan, and the onion, ginger, and bell peppers should be sautéed over medium-high heat until soft and fragrant.
- Green beans should then be added and cooked over medium-high heat. To help the beans cook through, add extra water. Cook for a few minutes or until the food is soft and cooked to your preferences. To make sure the cornstarch hasn't settled at the bottom of the sauce, whisk it once more. Include the sauce. Mixing while allowing to boil over medium heat. The corn starch will gradually cause the sauce to thicken.
- Tofu is now added; it is then covered in sauce. Tofu should be thoroughly coated after 2 to 3 minutes of cooking.
- Feel free to add additional salt and pepper after tasting the tofu. If you'd like, you can also include some chilli sauce.
- If preferred, top the tofu with some scallions and serve with a bowl of rice. When it's hot, enjoy!
In addition to having a terrific flavour, ginger has a number of health advantages that you can take advantage of. Clinical nutritionist Emma Slattery of Johns Hopkins Medicine discusses how ginger may enhance the flavour of your food and promote your health. Don’t miss trying these vegan ginger recipes hope your kids will love them very much.
Would you like to grow ginger in a small space? If so, you might be interested in reading Easy Steps To Grow Ginger In A Container.
I trust you enjoyed this article about the 6 Healthy Vegan Ginger Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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