Best Kid-Friendly Vegan Recipes

Back-to-school season is upon us, so we wanted to share some easy and quick vegan recipes that your kids would love. Whether they are going into college or their early school years, these meals will put a smile on their face!

Recipes in this blog:

1. Vegan Chickpea Tuna Salad

2. Cheesy Vegan Macaroni

3. VeganLoaded Fruit Ice Pops

1. Vegan Chickpea Tuna Salad

(serves 2-3)

Vegan Ingredients: 

• 1 15-ounce can of garbanzo beans, rinsed and drained

• 2 stalks of celery, diced

• 1 small handful of fresh dill, minced

• 1/4 cup of fresh parsley, diced

• 1/4 red onion, minced

• 2 tablespoons of Dijon

• 1 tablespoon onion powder

• 2 dill pickles, minced

• Juice of one lemon

• 1/4 cup shredded carrots

• 1/3 cup of dairy-free mayo

• 1/4 cup dried naturally sweetened cranberries

• Salt and pepper to taste

Instructions:

1. Toss all ingredients together in a bowl and mash with a fork. 

2. Serve on toast, crackers, or as a tasty treat.

2. Cheesy Vegan Macaroni

(serves 2-3)

Vegan Ingredients: 

• 1 package of gluten-free macaroni noodles

• 1/2 cup raw cashews, soaked overnight then rinsed + drained

• 2 carrots, chopped and steamed until soft

• 1 Yukon gold potato, steamed

• 2 cloves of garlic, minced

• 1/4 teaspoon sea salt

• 1 tablespoon vegan butter

• 1 tablespoon onion powder

• 1 teaspoon mustard powder

• 1/2 cup diced cherry tomatoes

• 1/4 cup nutritional yeast

• 1/4 cup sun-dried tomatoes

• 1 tablespoon miso paste (I like to use chickpea miso)

• 1/2 cup water or vegetable broth (vegetable broth gives more flavor)

  
  

Instructions: 

1. Cook noodles according to package directions. 

2. Blend remaining ingredients (except tomatoes) until smooth, adding broth as needed. 

3. Season to taste. 

4. Combine with noodles, add tomatoes, and top with nutritional yeast.

5. Serve and Enjoy!

3. Vegan Loaded Fruit Ice Pops

(serves 2-3)

Vegan Ingredients: 

• 2 cups fresh strawberries, hulled

• ¼ cup fresh blueberries

• ½ cup thinly sliced fresh nectarine or peach

• 1 cup unsweetened, unflavored plant-based milk

• 2 tablespoons pure maple syrup

• ¼ teaspoon pure almond extract

Instructions: 

1. Cut ½ cup of strawberries into thin slices and set aside.

2. Combine the remaining strawberries, milk, maple syrup, and almond extract in a blender. Blend until smooth.

3. Place the reserved strawberry slices, nectarine slices, and blueberries into popsicle molds. Pour the blended strawberry mixture over the fruit. Add the tops and sticks to the molds.

4. Freeze the popsicles for about 4 hours or until solid.

5. Run the popsicle molds under hot water to loosen the pops. Remove the pops from the molds.

6. Serve and enjoy!

I hope these recipes empower you to make healthier choices and contribute to a more sustainable future. By choosing plant-based options and reducing food waste, we can take control of our health and protect our planet. Remember to share these recipes with your family and friends!