9 Best Vegan Pickle Recipes For Your Kids

9 Best Vegan Pickle Recipes For Your Kids

9 Best Vegan Pickle Recipes For Your Kids

When added to your favorite cuisine, pickles taste delicious and are fantastic for your gut and general health. You can serve them as a side dish at the dinner party or as the topping for your particular vegetable sandwich.

Their nicest feature is your ability to customize them and add your preferred spices for the most flavourful results. Let's try some delicious vegan pickle recipes.

Easy Pickled Red Cabbage

1. Easy Pickled Red Cabbage

Look at that hue! Additionally, include a significant boost for intestinal health. Add this delicious pickled dish to your salads to add some extra nutrition!

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 2

Ingredients

  • Red cabbage: ½ medium head
  • Apple cider vinegar: 1 cup
  • Champagne vinegar: ½ cup
  • Fresh, filtered water: 1 cup
  • Sweetener of your choice: 1 teaspoon
  • Garlic: 4 large cloves, smashed
  • Jalapeño: 1, sliced (optional)
  • Dried bay leaves: 3
  • Caraway or fennel seeds: 2 teaspoons

Method

  1. Use a mandoline or sharp knife to cut your cabbage into incredibly thin ribbons. Put those in a storage container made of glass.
  2. Bring a boil, whisking to melt the sugar. After that, turn off the heat and add the bay leaves, garlic, and jalapeño. Carefully pour the mixture over the cabbage.
  3. Store it at room temperature for 4 hours to slightly compact the cabbage into the jar. It is now prepared for consumption or storage in the refrigerator for up to four weeks.

Sausage Gumbo Red Bean Burgers With Quick Pickled Okra

2. Sausage Gumbo Red Bean Burgers With Quick Pickled Okra

You can enjoy these flavourful patties as a stand-alone breakfast item, but once you dress them up with a robust okra gumbo and all the toppings, you won't waste time making it the old-fashioned way again. Let the good times roll and serve this crowd-pleaser before the music begins!

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

Ingredients For The Patties

  • Cooked red beans: 1 cup
  • Celery: ¼ cup, finely minced
  • Tomato paste: 3 tablespoons
  • Soy sauce: 2 tablespoons
  • Tahini or smooth peanut butter: 1 tablespoon
  • Dark brown sugar: 1 teaspoon, firmly packed
  • Liquid smoke: ½ teaspoon
  • Vital wheat gluten: ½ cup
  • Garlic powder: 1 teaspoon
  • Smoked paprika: 1 teaspoon
  • Dried thyme: ½ teaspoon
  • Dried oregano: ½ teaspoon
  • Dried basil: ½ teaspoon
  • Ground black pepper: ¼ teaspoon
  • Whole fennel seeds: ¼ teaspoon
  • Cayenne pepper: ⅛ teaspoon
  • Olive oil: 1 tablespoon

Ingredients To Assemble

  • Burger buns: 4
  • Roasted red peppers
  • Pickled okra
  • Thinly sliced red onions
  • Hot sauce (optional)

Ingredients For The Pickled Okra

  • Okra: ½ pound, cut into 1-inch pieces
  • White vinegar or apple cider vinegar: 1 cup
  • Water: 1 cup
  • Sugar: 2 tablespoons
  • Salt: 1 tablespoon
  • Whole coriander seeds: 2 teaspoons, roughly crushed

Method

  1. Mix the minced celery with the finely mashed red beans in a large basin. Add the sugar, liquid smoke, tahini (or peanut butter), tomato paste, and soy sauce, and whisk to combine.
  2. Separately, combine the thyme, oregano, basil, black pepper, cayenne, paprika, garlic powder, and wheat gluten. Before adding the mixture to the bowl containing the wet components, stir the dry ingredients until they are well combined.
  3. Make sure there are no pockets of dry ingredients left by folding everything together with a broad spatula and, if necessary, getting your hands involved. A tablespoon or more wheat gluten can add if the dough is still particularly sticky, but it should still be reasonably soft.
  4. Over medium heat, add the oil to a big skillet. In the meantime, split the savoury dough into four equal pieces, and roll each piece into a smooth circle between gently wet palms. Put them in the hot pan and flatten each into about 12-inch thick patties. Fry for three to five minutes on each side, turning when golden brown throughout.
  5. If preferred, serve with pickled okra, pickled red pepper strips, sliced onions, and spicy sauce on hamburger buns.

Method For The Pickled Okra

  1. Cut-up okra should be placed in a pint jar and left aside.
  2. Over moderate heat, combine the coriander seeds, vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil, then stir in the sugar and salt. Over okra in the jar, immediately pour the hot liquid. Let stand for 10 minutes. If not consumed immediately, store it in the refrigerator for two weeks.
  3. To reduce the amount of slime, rinse in cold water before using.

Grilled Cuban Tofu Sandwich

3. Grilled Cuban Tofu Sandwich

This grilled Cuban sandwich will take you right to Havana's narrow alleyways. Toasted bread topped with fresh watercress, bread and butter pickles, spicy mustard, and melty vegan cheese before being grilled to perfection. The tofu has been marinated in a zesty mojo sauce that is the ideal balance of sweet and acidic.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 4

Ingredients For The Tofu

  • Orange juice: ½ cup
  • Lime juice: 2 tablespoons
  • Garlic: 4 cloves
  • Brown sugar: 2 teaspoons
  • Dried oregano: 1 teaspoon
  • Salt: ½ teaspoon
  • Extra firm tofu: 1- 14-oz pack

Ingredients For The Sandwich

  • Bread of choice: 8 slices
  • Shredded vegan cheese: ½ cup
  • Whole-grain mustard: 4 tablespoons
  • Bread and butter pickles: 16 slices
  • Watercress: 1 cup

Method

  1. In a small blender, combine the salt, garlic, oregano, lime juice, and orange juice, and blend until the mixture is smooth.
  2. Four 4×4-inch slabs of tofu, cut into them, are placed in a baking dish.
  3. Add the marinade, then save until required (or at least 30 minutes).
  4. A grill pan needs to be at a medium temperature. Add two tablespoons of cheese to four slices of toast (or avocado).
  5. On each of the remaining four slices of bread, spread 1 tablespoon of mustard. Put them aside.
  6. Cook the tofu slabs for about 3 minutes per side until grill marks appear. As the tofu cooks, baste it with the marinade.
  7. Over the cheese on the bread slices, place a slab. Put the tofu on a piece of bread.
  8. On the grill pan, place one slice of bread with the tofu and one with the mustard. Cover the pan and cook until the cheese melts.
  9. Close the open-faced sandwich after adding ¼ cup of watercress to the tofu.
  10. Do the same with the sandwich halves, then warmly serve them.

Quick Bread And Butter Pickles

4. Quick Bread And Butter Pickles

Are you a pickle fan? So prepare to get your mind shattered! You may make sweet, tangy, crunchy pickles by blending cucumbers with vinegar, onions, salt, mustard, coriander seeds, and a few other things!

You won't ever want to purchase a jar of pickles from the store again after seeing how simple it is to prepare them at home.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 3

Ingredients

  • Pickling cucumbers: 3-4 pounds
  • Kosher salt: 3 tablespoons
  • Onion: 1 large, sliced
  • Coconut sugar: 2 cups
  • White vinegar: 2 cups
  • Apple cider vinegar: 1 cup
  • Brown sugar: ¼ cup
  • Mustard seeds: 3-4 teaspoons
  • Coriander seeds: 2 teaspoons (optional)
  • Ground turmeric: ½ teaspoon

Method

  1. Add the salt and the cucumber slices to a large mixing basin. Combine everything, cover, and place in refrigerator for two hours.
  2. Cucumbers should be drained and thoroughly rinsed. Try to remove as much water as you can. Add the thinly sliced onions and combine.
  3. In a saucepan, boil the remaining ingredients until they are simmering and the sugars dissolve. Turn the heat off.
  4. Distribute the cucumbers and onion among the jars and pour the hot vinegar solution over the vegetables. Allow cooling to room temperature. Cover them with a lid and place them into the refrigerator.

Japanese Carrot Pickles

5. Japanese Carrot Pickles

Even though these carrot pickles are delicious on their own, when combined with other foods, their flavour and texture come to life.

They have the ideal ratio of salty and vinegary deliciousness. Make a jar of these bad guys immediately, then add them imaginatively to any food you choose.

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 25-oz jar

Ingredients

  • Carrots: 4 large, peeled, trimmed
  • Brown rice vinegar: ½ cup
  • Mirin: 2 tablespoons
  • Black sesame seeds: 1 tablespoon
  • Toasted sesame oil: 1½ teaspoon
  • Ume plum vinegar: 1 teaspoon
  • Coarse kosher salt: 1½ teaspoon
  • Garlic: 1 clove, grated

Method

  1. Add the carrots and blanch for 15 seconds in a medium pot of boiling water.
  2. Flow freely. In a medium bowl, combine the salt, garlic, sesame seeds, mirin, and vinegar.
  3. Carefully incorporate the carrots into the mixture. Transfer to a sizable canning jar and screw on the lid. Use the food stored in the refrigerator for at least 24 hours before taking it out.

Indian Green Apple Pickle

6. Indian Green Apple Pickle

South Indian-style apple Thokku is a flavourful, quick pickle. Green apples with a sharp flavour are smoothed out and cooked with tempered spices. Although it serves with rice or dosa, this warm, sweet, tangy, spicy side dish is the ideal accompaniment to any meal.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients

  • Green apples: 2
  • Turmeric powder: ½ teaspoon
  • Red chilli powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Fenugreek seeds: ¼ teaspoon
  • Mustard seeds: 1 teaspoon
  • Oil: ¼ cup
  • Asafoetida, garlic powder, or onion powder: 1 pinch
  • Salt to taste.

Method

  1. Apples should be cut into small bits before being added to a food processor and processed into a rough paste. Don't add water while mixing. Once smooth, put aside.
  2. Warm the oil and temper asafoetida, fenugreek, and mustard seeds in a pan or kadhai. Add the pureed apple and give it a good stir.
  3. Add salt to taste, red chilli powder, cumin powder, and turmeric powder.
  4. Thoroughly combine all the ingredients and cook until the apple has fully lost all of its moisture and the mixture is thick (about 15-18 minutes).
  5. Keep in an airtight container.

Meatballs Masala With Quick Pickled Carrots

7. Meatballs Masala With Quick Pickled Carrots

This meal is a vegan adaptation of the masala staple from India. The fast pickled carrots add a sour edge to the creamy, rich masala created by the method. This meal is so excellent that you can eat it alone or serve it over rice.

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Servings: 8

Ingredients For The Carrots

  • Carrots: 2, sliced into thin ribbons
  • Water: ½ cup
  • Agave: 2 tablespoons
  • Rice vinegar: ½ cup

Ingredients For The Masala

  • Garam masala: 1½ tablespoons
  • Ground cardamom: 1 teaspoon
  • Ground cloves: 1 teaspoon
  • Ground turmeric: 1 teaspoon
  • Ground coriander: 1 tablespoon
  • Ground cumin: 1 teaspoon
  • Paprika: 1 tablespoon
  • Salt: 1 teaspoon
  • Lemon: ½, juiced
  • Freshly grated ginger: 1½ tablespoons
  • Garlic: 4 cloves
  • Red onions: 2, chopped
  • Ground almonds: 2 tablespoons
  • Tomato purée: 4 tablespoons
  • Rice bran oil: 2 tablespoons
  • Coconut cream: 2 cups
  • Tamari: 4 tablespoons
  • Vegetable broth: 1½ cups
  • Coconut oil or rice bran oil

Method

  1. When ready to serve the dish, combine the carrot ribbons with the water, agave, and rice vinegar in a small bowl.
  2. Add grated ginger and garlic to a small mixing bowl with all the dry spices, salt, and lemon juice. Mix thoroughly, then set it aside.
  3. Fry onions in a hot frying pan with a drizzle of oil for 5-7 minutes or until they are transparent. Then, add the ground almonds, mix them briefly, and turn off the fire.
  4. In a food processor, combine all the ingredients from the small mixing dish with the fried onions and ground almonds. Make a paste by mixing the ingredients.
  5. Reheat the frying pan, add extra oil, then add the spice paste and the remaining masala components, including the tomato puree, coconut cream, tamari sauce, and vegetable broth.
  6. For about 15 minutes, boil it at a low temperature after thoroughly mixing it.
  7. Serve the meal with hemp garnishes, fast-pickled carrots, rice, and vegan meatballs.

Jackfruit Carnitas With Pickled Red Onions

8. Jackfruit Carnitas With Pickled Red Onions

No one will think that these carnitas' meat derives from a tropical fruit. Garlic sautéed with jackfruit, which is then cooked in a hot sauce to let it soak up all the flavours.

This dish combines canned jackfruit in syrup, which makes it sweet and spicy at the same time. It then tops with tangy red onions that have been quickly pickled. Remember that the delicious reward is worth letting the jackfruit soak overnight.

Prep time: 35 minutes | Cook time: 55 minutes | Total time: 1½ hours | Servings: 6

Ingredients For The Jackfruit

  • Olive oil: 2 tablespoons
  • Jackfruit in syrup: 40 oz
  • Garlic: 3 cloves, minced
  • Low-sodium vegetable broth: 2 cups
  • Lime: ½ juiced
  • Ketchup: 2 tablespoons
  • Sriracha: ½ teaspoon
  • Onion powder: 1 teaspoon
  • Dried oregano: ½ teaspoon
  • Cumin: 1 teaspoon
  • Smoked paprika: ½ teaspoon
  • Sea salt: ½ teaspoon
  • Cilantro leaves, chopped: ¼ cup

Ingredients For The Pickled Onions

  • Red onion, sliced: 1
  • Water: ½ cup
  • Red wine vinegar: ½ cup
  • Apple cider vinegar: ½ cup
  • Agave nectar: 2 teaspoons
  • Salt: ½ teaspoon
  • Peppercorns: ½ teaspoon

Method For The Jackfruit

  1. Add olive oil (preferably a cast iron skillet) to a heavy-bottomed pan. On medium heat, place the oil.
  2. To the pan, add garlic and shredded jackfruit. Sautée the garlic until it starts to release its flavour. Add the lime juice, ketchup, Sriracha, and veggie broth. Simmer for a while.
  3. Add salt, oregano, cumin, smoked paprika, and onion powder. Maintain a low simmer until the majority of the liquid has evaporated. The jackfruit should still be wet and not adhere to the pan's bottom.
  4. With the heat off, pour the mixture into a medium bowl. Wrap it in plastic and allow it cool to room temperature before placing it in the fridge overnight.
  5. Of course, you can skip this step and consume the food immediately, but it tastes best after marinating.
  6. Over medium heat, add about a tablespoon of olive oil to a cast iron skillet if you want to reheat it the following day, including the jackfruit. Spread it out evenly so it forms a layer.
  7. Allow it to cook for 3 to 5 minutes without stirring, then turn them over. It will start to caramelize and brown. Then, after flipping, repeat once. Remove the heat.
  8. Serve in tortillas and top with whatever you choose, including pickled onions and fresh cilantro.

Method For The Pickled Onions

  1. To a medium bowl, add the thinly sliced onions.
  2. Add the water, tablespoons of vinegar, agave nectar, salt, and peppercorns to a medium pot with a heavy bottom, up to a boil. Add to the onions.
  3. Wrap with plastic to protect. Stir with tongs every 15 minutes while letting sit for 1½ hours.
  4. Place the onions in a lidded mason jar. Close firmly and place in the fridge to chill.

Tofu Banh Mi Salad With Pickled Vegetables

9. Tofu Banh Mi Salad With Pickled Vegetables

This dish turns the mouthwatering flavours of a banh mi sandwich into a salad. This colourful, savoury dish is topped with pickled beets, carrots, and radishes and served over a bed of shredded purple cabbage.

The dish includes a creamy, spicily dressing and garlicky baked tofu. The dressing is thin enough to go well with the soy sauce and pickled vegetables.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 5

Ingredients

  • Extra firm tofu: 1- 14 oz package
  • Black pepper: 1½ teaspoons
  • Garlic powder: 1 teaspoon
  • Soy sauce: ¼ cup
  • Rice vinegar: 1 tablespoon
  • Light brown sugar: 1 tablespoon
  • Sesame oil: 1 teaspoon
  • Olive oil: 1 tablespoon
  • Carrots: 1 cup, peeled and julienned
  • Radishes: ½ cup, julienned
  • Beets: ½ cup, peeled and julienned
  • Water: ¾ cup
  • Sugar: ¾ cup
  • Apple cider vinegar: ½ cup
  • White vinegar: ½ cup
  • Salt: ½ teaspoon
  • Garlic: 4 cloves, crushed
  • Ground ginger: 1 teaspoon
  • Red pepper seeds: 1 teaspoon crushed
  • Vegan mayonnaise: 2 tablespoons
  • Sriracha sauce: 2 teaspoons
  • Cucumber: 1, peeled
  • Jalapeño: 1, thinly sliced
  • Purple cabbage: 1 head
  • Fresh cilantro: 1 bunch

Method To Pickle The Vegetables

  1. To pickle the vegetables, put the carrots and radishes in a 16-ounce jar with 2 garlic cloves, ½ teaspoon ginger, ½ teaspoon crushed red pepper, and ¼ teaspoon black pepper. In an 8-ounce jar with the beets, add 2 garlic cloves, ½ teaspoon ginger, ½ teaspoon crushed red pepper, and ¼ teaspoon black pepper.
  2. Salt and sugar should dissolve after being combined with water, vinegar, and low heat in a small saucepan. Now pour the vinegar mixture over the veggies in the two jars.
  3. Both containers should be filled, covering the vegetables inside. a night in the refrigerator.

Method To Make The Tofu

  1. Set the oven's temperature to 350°F.
  2. Drain, rinse and press the tofu. If you don't have a tofu press, you can use a small plate placed on top of a larger dish to drain it completely.
  3. Place the tofu on the bottom edge of the first dish and a second tiny plate on top. Next, put something heavy on top of the plate. Let the surplus moisture run off onto the larger plate.
  4. After around 15 minutes, butterfly the tofu to make two thinner pieces then cut each half into cubes of the same size. Till coated, gently toss. When ready to bake, drizzle ¼ cup soy sauce over the tofu and occasionally toss to coat.
  5. Place the tofu on a baking pan and lightly coat the sheet with olive oil. Bake the tofu for about 25 minutes, flipping it once while it cooks or until it is crisp and firm but still slightly soft.
  6. Prepare the cabbage by slicing it into finely shredded throughout the tofu's cooking process. You can cut a circular piece from the side, then slice it into strips. You should keep going until you have enough for the salads.

Method To Make The Dressing And Serve

  1. Mix 2 tablespoons of soy sauce, rice vinegar, light brown sugar, and sesame in a little jar to make the dressing. Combine everything by giving it a good shake.
  2. Slice the cucumber into thin strips using a vegetable peeler, then remove the skin from all sides until you reach the seeds.
  3. Combine vegan mayonnaise and sriracha to make sriracha-mayo.
  4. Combine cabbage with pickled vegetables, cucumbers, cilantro, jalapenos, and tofu to make a salad.
  5. Top the tofu with sriracha-mayo and dress cabbage with soy sauce dressing. Serve.

Conclusion To The 9 Best Vegan Pickle Recipes For Your Kids

Conclusion

Pickles, on their own, have several health advantages, including the ability to increase insulin sensitivity and lower inflammation. Healthline claims that pickled foods can increase your intake of antioxidants, reducing your chance of developing major diseases like cancer and heart disease.

I trust you enjoyed this article about the 9 Best Vegan Pickle 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 9 Best Vegan Pickle Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

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