10 Vegan Fast Food Recipes For Your Kids In 2023

Table of Contents

10 Vegan Fast Food Recipes For Your Kids

Do your kids enjoy burgers, sandwiches, tacos, and burritos and want to find vegan alternatives? Then this collection of 15 drool-worthy vegan fast food dishes is for your kids!

1. Vegan Seitan Chicken

Prep Time: 40 minutes | Cook Time: 40 minutes | Servings: 10

Ingredients

Extra-firm tofu: 300g
Tin any white beans: 400g
Vital wheat gluten: 150g
Water: 150ml
Nutritional yeast: 2 tablespoons
White miso paste: 2 tablespoons
Salt or 1 vegan chicken-style stock cube: ½ teaspoon
Sunflower or vegetable oil: 3 tablespoons

Method

Put the tofu, haricot beans in liquid, miso paste, salt, nutritional yeast, oil, and water in a high-powered blender to make a smooth paste.
Add the essential wheat gluten in the bowl of a stand mixer fitted with the paddle attachment.
At low speed, add the tofu mixture and mix until the two combine to a dough. Switch to a dough hook attachment and mix on medium/high speed for 10-12 minutes. The mixer may shuffle across the countertop because the dough is difficult to deal with. You'll also need to keep an eye on your mixer's motor to ensure it doesn't burn out.
This dough kneading is essential for developing gluten and proteins in the seitan and should not be omitted. The more fibrous and chicken-like the final result becomes, the longer and harder you work it.
Remove the seitan from the mixer and cut it in half once it has been kneaded long and hard. Wrap 3-4 layers of heavy-duty foil around each “loaf.” You want it to be tidy and compact to prevent it from spreading and promoting sponginess instead of the shreddable texture we seek. Water will not get inside due to the several layers of foil.
After that, fill a pressure cooker halfway with water and bring to a boil. Carefully place the seitan in the cooker and cover it. Cook for 40 minutes on medium/high heat. When the timer goes off, turn off the heat and let it cool entirely.
Remove the seitan parcels from the cooker once they have cooled and place them in the refrigerator for at least 8 hours or up to 48 hours.
When you take it apart and unwrap it, you'll notice that it has a beautiful texture. Now you may use your seitan in your favourite vegan chicken recipe.

2. Carrot Hot Dogs

Prep Time: 15 mins | Cook Time: 40 mins | Servings: 2

Ingredients

Large carrots: 4
Tamari or soy sauce: ½ cup
Apple cider vinegar: ½ cup
Water: ½ cup
Maple syrup: 2 tablespoons
Paprika: 2 tablespoons
Garlic powder: 2 tablespoons
Ground black pepper: ½ teaspoon
Buns: 4
Ketchup, mustard, sauerkraut and chopped chives to taste

Method

Carrots should be peeled and cooked until fork tender over medium-high heat. Cooking time varies; our carrots took about 30 minutes to cook. Drain the water and set it aside.
In a bowl, whisk together all of the marinade ingredients (tamari, vinegar, water, syrup, paprika, garlic powder, and pepper).
Refrigerate the carrots for 24 hours covered (the marinade must completely cover them). Drain and boil the carrots the next day. Cook carrot with extra virgin olive oil, for 5 to 10 minutes on each side or until golden brown. Carrots should be peeled and cooked until fork tender over medium-high heat. Don't throw away the marinade; it may be used to create more carrot hot dogs or added to any recipe. Place carrots in buns and top with ketchup, mustard, sauerkraut, chopped chives, or whatever toppings you choose.
Keep leftover cooked carrots in a covered container in the fridge for 2 to 3 days, as they're best when they're fresh.

3. Plant Base Fried Chicken

Prep Time: 45 mins | Cook Time: 15mins | Servings: 16

Ingredients For The Spice Mixture

Paprika: ¼ cup
Ground white pepper: 3 tablespoons
Garlic salt: 2 tablespoons
Ground ginger: 1 tablespoon
Kosher salt: 2 teaspoons
Dried thyme leaves: 1½ teaspoons
Dried basil: 1½ teaspoons
Dried oregano: 1 teaspoon
Celery salt: 1 teaspoon
Ground black pepper: 1 teaspoon
Ground mustard: 1 teaspoon

Ingredients For The Vegan Honey Mustard

Dijon mustard: 2 tablespoons
Prepared yellow mustard: 2 tablespoons
Vegan honey, agave or maple syrup: 2 tablespoons
Lemon juice: 1 tablespoon

Ingredients For The Chick'n:

Plant milk: 2 cups
Vegan egg substitute: 1 cup
All-purpose flour: 6 cups
Spice mix: 8 tablespoons
Vegetable oil: 3 quarts

Method

To make the spice mix, combine all ingredients and set them aside.
Preheat the oil to 375° F (190°C).
Place chick'n on a microwave-safe dish and microwave for 1 minute, or until thawed, while your oil heats up. Scallopini filets should be ripped in half. I tore mine at an angle rather than cut it in half to make uneven shapes.
Make your dredging station ready. Combine the plant milk, spicy sauce, and plant-based egg in a mixing bowl. If you're not using plant-based eggs in your buttermilk, add an extra cup of plant milk and 2 tablespoons apple cider vinegar. Allow for a few minutes for the buttermilk to form. In a separate bowl, combine the flour and spices.
Once the oil is hot enough to fry, dredge your filets in the wet mixture first, then the dry, and then repeat to double dredge. Carefully place in the oil and cook until golden brown. Place it on a cooling rack to cool.
Serve with biscuits, coleslaw, mashed potatoes, or whatever else you desire! ENJOY!

4. Vegan Sandwich

Prep Time: 20 mins | Cook Time: 45 mins | Servings: 4

Ingredients

All-purpose flour: ¾ cups
Baking powder: 4 teaspoons
Kosher salt: ½ teaspoon
Flora Salted Plant Butter: 4 tablespoons
Chopped jalapeño: ⅓ cup
Violife Just Like Cheddar shreds: ¼ cup
Oat milk + extra for a washing: ⅔ cup
Vegan mayonnaise: ¼ cup
Beyond Breakfast Sausage: 4
Vegan Folded Eggs: 4
Violife Just Like Cheddar Slices: 8
Sliced Avocados: 2
Big handfuls of arugula

Method

Preheat the oven to 450 degrees Fahrenheit (232° Celsius). Set aside a baking sheet lined with parchment paper.
Combine flour, salt, baking powder, and plant butter in a mixing dish. Cut the butter into the flour using a pastry blender or your hands. Work the plant butter into the flour until it resembles cornmeal in texture. Add the jalapeno and plant cheese and mix well. Toss in the plant milk and whisk well with a wooden spoon.
Scrape the dough out onto a floured board and roll it out. To keep the dough from sticking, sprinkle it with a bit of flour. Roll out the dough into a ½-inch thick layer. You cut the dough into biscuits using a biscuit cutter or a mason jar lid. You should have 8 biscuits in total.
Brush the tops of the biscuits with oat milk before placing them on the baking pan. A small amount of agave added to the milk can give it a more golden brown look. Preheat oven to 350°F and bake for 12-15 minutes. Allow at least 10 minutes for biscuits to cool before assembling the sandwich.
Using parchment paper, line a baking sheet. Layer plant eggs and cheese on top of the plant sausage patties on the baking sheet. Preheat the oven to 350°F and bake until the plant cheese has melted. Begin by assembling the sandwich with two biscuits. On one half of each biscuit, spread sriracha and vegan mayonnaise.
Place the stack of plant sausage, egg, and cheese on the biscuit. Add arugula and avocado to the mix. Place the second biscuit on top of the first. Wrap the sandwich in parchment paper or deli paper to keep it fresh.

5. Sausage Rolls

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings 24

Ingredients

Vegan sausages: 8
Tin cannellini beans: 400g
Celery stalk finely chopped: 1
Onion finely chopped: 1
Garlic cloves minced or finely chopped: 2
Sage and onion: 30g
Cold-pressed rapeseed oil or olive oil: 2 tablespoons
Salt or to a taste: ½ teaspoon
Freshly ground pepper
Ready rolled puff pastry sheet: 320g

Method

Brush the tops of the biscuits with oat milk before placing them on the baking pan. In a nonstick frying pan, heat some oil and sauté chopped onions, celery, and garlic until tender but not coloured. Allow cooling slightly before serving.
Remove the sausages' skins and place them in a large mixing basin.
Preheat the oven to 190°C (375°C).
Add puréed beans, sage and onion stuffing mixture, and sautéed vegetables to the bowl with sausages.
Season with salt and pepper and toss everything together until everything is nicely mixed.
Roll out your puff pastry sheet and cut it in half lengthwise to assemble.
Make two long sausages by dividing the sausage filling mixture in half and placing it in the middle of each rectangle.
Roll one side of each dough rectangle over the filling, then the other, making sure the pastry rectangles overlap well and completely encasing the filling.
Cut each long sausage roll into 12 tiny sausage rolls by placing seam side down.
Place them on a preheated baking sheet (coated with baking paper if not completely non-stick), score them with a knife if desired, and brush with plant-based milk. Sprinkle with sesame or poppy seeds if desired.
Preheat the oven to 350°F (177°C) and bake the sausage rolls for 25 minutes or until golden brown. If your oven is anything like mine, you'll want to rotate the baking tray halfway through the baking process to ensure even baking.
Allow them to cool after they've been completed.

6. Vegan Chicken Nuggets

Prep Time: 10 mins | Cook Time: 30 mins | Servings: 6

Ingredients

● Tofu: 2 blocks
● Vegetable oil for frying

Ingredients For The Marinade

Veggie broth: ¼ cup
Soy sauce: 2 tablespoons
Garlic powder: 1 teaspoon

Ingredients For The Buttermilk

● Plant-based milk: 2 cups
● Lemon juice: 2 tablespoons
● Golden flaxseed meal: 2 tablespoons
● Hot sauce: ¼–½ cup

Ingredients For The Breading:

All-purpose flour: 2 cups
Nutritional yeast: 2 tablespoons
Cornstarch: ⅓ cup
Salt: ½ tablespoon
Paprika: 1 tablespoon
Onion powder: 2 teaspoons
Garlic powder: 2 teaspoons
Dried basil: 1 teaspoon
Dried oregano: 1 teaspoon
Black pepper: 1–2 teaspoons

Method

Tofu should be drained and pressed according to these directions. Break the tofu into large chunks once it has been pressed. Whisk together the marinade ingredients in a small bowl. Toss in the tofu and leave to marinate for 15 minutes or overnight.
Combine the ingredients for the buttermilk in a large mixing basin and set aside for 5 minutes. Remove the tofu from the marinade (squeezing lightly to eliminate excess liquid; a small amount is good; you don't need to remove all of it) and add it to the buttermilk mixture (you can do this in stages as desired). Allow for a few minutes of rest while you prepare the breading.
Heat enough oil in a large skillet over medium heat to come halfway up the sides of the tofu chunks.
Whisk together all of the breading ingredients in a small bowl. Dip a piece of buttermilk-soaked tofu into the breading and coat completely. It should be dipped in buttermilk again before being breaded again.
Toss the breaded tofu pieces into the hot oil and fry for 3 minutes. Cook for an additional 3-5 minutes on the other side until the nuggets are a lovely golden brown colour all around. Place on a paper towel-lined plate to absorb any remaining oil.

7. Baked Potatoes With Tomato And Cheese

Prep Time: 15 mins | Cook Time: 25 mins | Servings: 4

Ingredients

Russet potatoes: 2 medium
Vegan bacon cooked and crumbled: 4 strips
Vegan Milk: ½ cup
Butter: 1 tablespoon
Greek yogurt: 2 tablespoons
Chopped scallions: ½ cup
Shredded sharp cheddar cheese: ½ cup
Tabasco to taste
Salt and black pepper to taste
Olive oil for coating the potatoes

Method

Preheat the oven to 375°F (190°C). Prick the potatoes all over with a fork then lightly coat them with oil.
Bake for about 40 minutes, until soft all the way through, on the middle rack of the oven. Preheat the oven to 450°F (232°C). Cut the potatoes in half lengthwise after they have cooled slightly and carefully scoop out the flesh, careful not to damage the skins.
In a mixing dish, combine the potato flesh, bacon, milk, butter, yogurt, scallions, roughly three-quarters of the cheese, Tabasco, salt, and pepper. After thoroughly mixing, divide the mixture among the potato skins. The remaining cheese should be sprinkled on top. Return to the oven and bake for another 7 to 10 minutes, or until the top is browned.

8. Kissing Mushrooms Toast

Prep Time: 7 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

Mushrooms: 7 medium
Apple: 1
Clove garlic: 1 clove
Parsley, fresh: 1 handful
Wholegrain bread: 2 slices
Olive oil: 1 teaspoon
Pepper, ground: 1 teaspoon
Soy sauce: 2 tablespoons

Method

In a medium-sized pan, heat the oil.
Roughly chop the mushrooms and add them to the pan, stirring occasionally.
Peel and core the apple, then cut it into four pieces, consume two of them, and slice the other two into thin small pieces to add to the mushrooms.
Cook, constantly stirring until the mushroom has softened.
Add the garlic to the mixture by slicing, chopping, or smashing it.
Stir for no more than 1 minute.
Reduce the heat to low and mix in the soy sauce.
Make a toast in the meantime.
Remove the pan from the heat and mix in the parsley and pepper.
Enjoy the mushroom mixture on two slices of toast!

9. Crunchy Cornmeal And Pepita Onion Rings

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4

Ingredients

Sweet onion: 1 large
Almond milk: 4 cups
Almond meal: ½ cup
Cornmeal: ½ cup
Ground unsalted raw pepitas: ½ cup
Smoked paprika: 1 teaspoon
Garlic powder: 1 teaspoon
Dried oregano: ½ teaspoon
Himalayan pink salt: ½ teaspoon
Dash of ground black pepper to taste

Method

In a long shallow bowl, combine almond milk and vinegar to make vegan buttermilk. Remove from the equation. Onions should be cut into ½-inch thick rings. In a bowl, toss the onions with the vegan buttermilk. Soak for at least 3-4 hours or overnight for optimal benefits.
Preheat the oven to 450 degrees Fahrenheit (232°C). Combine 1 cup of the buttermilk mixture with the almond meal and stir thoroughly to make a batter. Place in a small basin or plate. Set aside a bowl or shallow dish containing cornmeal, ground pepitas, and seasonings. Dip onion slices in butter mixture one at a time and coat thoroughly. The cornmeal/pepita mixture is then applied.
Place on a cookie sheet lined with parchment paper. Bake for 10-12 minutes, depending on thickness, then turn and bake for another 10-12 minutes.

10. Glazed Doughnuts

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4

Ingredients

Coconut flour: 2 tablespoons
Baking powder: ½ teaspoon
Egg replacer:1 tablespoon chia seeds with 4 tablespoons of water
Mashed bananas: ¼ cup
sweetener to taste
Pinch salt
Pinch cinnamon

Method

Preheat your donut machine or your oven to 350° Fahrenheit (180° C).
Combine all of the ingredients in a large mixing bowl. Fill a greased doughnut maker or pan halfway with batter. It's possible that you'll wind up with more or fewer than four doughnuts.
Just make sure there's enough batter left over to ice the doughnuts. You should acquire a doughnut maker or pan if you don't already have one. In the meanwhile, I'm sure a muffin pan would work, but bake times would need to be adjusted accordingly.
Cook for about 5 minutes in your doughnut machine, or until a toothpick inserted halfway through comes out clean. Alternatively, bake for 8-11 minutes in the oven, or until a toothpick inserted in the center comes out clean. I'm nearly halfway through the flip.
For a muffin tray, you'll have to experiment with baking times.
Meanwhile, thin out the remaining batter with almond milk (or any other vegan milk) until it reaches the appropriate consistency. Spread icing on the donuts after they have cooled slightly. You already know what you should do next.
Just make sure you don't burn your fingers getting these out of the donut machine since you can't stop yourself.

Conclusion

I hope you like these vegan fast food dishes as much as I enjoyed making them! Don’t forget to share your opinion!

I trust you enjoyed this article about the 10 Vegan Fast Food Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 10 Vegan Fast Food Recipes For Your Kids, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.