11 Best Vegan Dinner Ideas For Your Kids

Finding tasty, nutritious vegan dinner ideas for your kids doesn’t have to be hard. With a little creativity, you can prepare delicious plant-based meals that the whole family will enjoy.

From colourful vegetable curries and hearty soups to homemade burgers and comforting noodle dishes, there are plenty of exciting options for young taste buds.

These 11 vegan dinner ideas offer a delicious variety of flavours, textures, and wholesome ingredients. Whether your kids love familiar favourites or want to try something new, you’ll find plenty of inspiration for your next family dinner.

11 Best Vegan Dinner Ideas For Your Kids

Who says vegan dinners have to be boring? With colourful ingredients, delicious flavours, and a little creativity, you can turn everyday meals into something your children look forward to eating.

From creamy curries and comforting soups to homemade burgers and tasty noodle dishes, these plant-based recipes bring exciting variety to the family dinner table.

Whether your children enjoy familiar favourites or love discovering new flavours, there are plenty of delicious ways to make mealtimes more enjoyable.

Explore these 11 vegan dinner ideas and discover tasty recipes that make family dinners satisfying, nutritious, and fun for everyone.

Recipe #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 teaspoons
• Sea salt: ½ teaspoon
• Plant-based vanilla protein powder: 2- 4 teaspoons
• 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 teaspoons

Method

1. Preheat the oven to 350°F (177°C). I’m using cooking spray to grease 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. In a separate bowl, combine the applesauce, maple syrup, ¼ cup peanut butter, and vanilla. 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.

Recipe #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: 200g, halved
• Green beans: 100g
• Rapeseed oil: 1 tablespoon
• Garlic: 1 clove
• Thai green curry paste: 1 tablespoon
• Light coconut milk: 1 x 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 in a wok or skillet for 1 minute. 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 5 more 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 over rice.
4. Serve this vibrant vegan Thai green curry over rice.

Recipe #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 x 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 per side, or until lightly browned.
3. Serve the vegan falafel burgers with toasted pita bread and salad.

Recipe #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 heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender.
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 over cooked rice, topped with a few dry-roasted peanuts for crunch.

Recipe #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, then press 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 create a chopped-egg texture, leaving large chunks. Stir in the chives gently. You can loosen it 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.

Recipe #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 teaspoons
• 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 the leaves from one rosemary sprig and add them to the pan. Cook for 10 minutes or until the potato is tender.
2. Preheat oven to 200°C. Meanwhile, 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.

Recipe #7 — Vegan Apple Crumble Recipe

This delightful vegan apple crumble combines tender, sweet apples with a golden, crispy topping. Pair it 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 spreading it evenly 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. Sprinkle the oats and demerara sugar evenly over the top.
4. Bake for 35-40 minutes, until golden on top and a small, sharp knife slides easily into the apples. Let it cool for 10 minutes before serving.
5. I hope your kids enjoy this delightful vegan apple crumble as much as I do.

Recipe #8 — Vegan Ramen Noodle Recipe

This vegan ramen noodle recipe features savoury miso broth, tofu, and fresh veggies. It’s a comforting, flavourful bowl packed with umami, 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 tablespoons
• 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, Nori Goma, mushrooms, stock, and soy in a pot.
2. Bring to a low boil, then reduce heat and cook for 5 minutes, or until the ginger softens. Strain into a clean pan, tossing off everything that remains in the filter.
3. Meanwhile, 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 carefully so it doesn’t 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, bean sprouts, carrot and ginger matchsticks, the green parts of the spring onions, a drizzle of sesame oil, and other toppings.

Recipe #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 cup
• 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 sticking to the bottom of the Instant Pot, coat the inside with cooking spray or oil. Then stir the oats, coconut milk, water, salt, and cinnamon well 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 for 12 minutes.
3. After the 12-minute timer chimes, let it rest for 20 minutes for a natural pressure release, then turn the Pressure Discharge knob from Sealing to Venting to release any remaining steam.
4. Open the pot and stir the oatmeal. Some liquid or foam may sit on top, but as you mix, the liquid will absorb and thicken the oats.
5. Serve this creamy vegan peanut butter banana oatmeal warm, topped with a dab of peanut butter.
6. Refrigerate leftovers in an airtight jar for up to 5 days after cooling.

Recipe #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. Roast the garlic (optional)—Preheat the oven to 400°F. Remove the garlic head’s outer layers, then slice a thin layer off the top to reveal the cloves’ skin.
2. Brush the exposed cloves with a little olive oil. To package them, wrap the cloves in parchment paper and foil, then place them immediately on an oven rack.
3. Roast for 35-40 minutes or until soft, succulent, and golden brown. When the cloves are cool enough to handle, squeeze them out of their skins and mash them with a fork in a small bowl.
4. Meanwhile, soften the vegan butter and miso paste at room temperature.
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 reduce heat to low and simmer. Simmer for 20 to 25 minutes, or until the potatoes are very mushy, offer no resistance when pricked with a fork, and fall apart with minimal effort.
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.
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 fully combined. Pour in the light coconut milk once it’s almost melted. Whisk and stir until everything is melted. Season with a pinch of freshly cracked black pepper.
10. Obtain a big mixing bowl. If using a ricer, place the warm potatoes in it and push them through into a large 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 with kosher salt and freshly cracked black pepper to taste, if needed. I usually add a pinch of salt, taste, and add more until they’re perfect.
13. Serve these creamy vegan mashed potatoes warm, garnished with fresh chives and melted vegan butter.

Recipe #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, 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, transfer the chickpeas 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 to 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 blend until smooth and creamy. Taste for spices, then add salt, garlic, cumin, or lemon juice once you reach the 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, stirring often.
7. Add the lemon zest and cook for another 30 seconds. Transfer the garlic and lemon zest to a dish, then add 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 topped with fried garlic and lemon zest.
10. Garnish with chopped parsley and a sprinkling of paprika.

Conclusion

Preparing delicious vegan dinners for your kids is a wonderful way to bring more variety, colour, and nutritious plant-based ingredients to your family table.

From comforting curries and homemade burgers to flavourful noodles and hearty soups, these recipes offer plenty of opportunities to explore new tastes while enjoying familiar favourites.

The secret to enjoyable family dinners lies in creativity, variety, and discovering what your children love. Invite them into the kitchen to choose ingredients, help prepare meals, and develop their own favourites.

Why not try one of these 11 vegan dinner ideas this week? I’d love to hear which recipe your family enjoyed most, so please share your experience in the comments below.

I trust you enjoyed this article on the 11 Best Vegan Dinner Ideas For Your Kids. Please stay tuned for more delicious plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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