16 Delicious Kid Friendly Vegan Recipes Easy to Make

Vegan meals can be a hit with the little ones too! Dive into our roundup of 16 Delicious Kid-Friendly Vegan Recipes Easy to Make, where we’ve gathered the yummiest, simplest dishes that promise to please even the pickiest eaters. From quick weeknight dinners to fun, healthy snacks, these recipes are all about making plant-based eating joyful and fuss-free for the whole family. Let’s get cooking!

Vegan Mac and Cheese

Gently, the warmth of the kitchen wraps around you as you prepare to embark on a culinary journey that promises comfort without compromise. This vegan mac and cheese, with its creamy texture and rich flavor, is a testament to the joy of plant-based cooking.

Ingredients

– Elbow macaroni – 2 cups
– Raw cashews – 1 cup
– Nutritional yeast – ¼ cup
– Garlic powder – 1 tsp
– Turmeric – ½ tsp
– Salt – 1 tsp
– Water – 1 cup

Instructions

1. Soak the raw cashews in boiling water for 15 minutes to soften them, ensuring a smoother blend.
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
3. Drain the cashews and blend them with nutritional yeast, garlic powder, turmeric, salt, and water until completely smooth, scraping down the sides as needed.
4. Pour the blended sauce over the cooked macaroni in a pot and warm over low heat for 5 minutes, stirring constantly to prevent sticking.
5. Serve immediately, garnishing with a sprinkle of nutritional yeast or fresh herbs if desired.
The sauce clings lovingly to each piece of pasta, offering a velvety texture and a depth of flavor that belies its simplicity. Try serving it with a side of roasted vegetables or a crisp green salad for a meal that satisfies both the palate and the soul.

Peanut Butter Banana Smoothie

Beneath the quiet hum of the morning, there’s something deeply comforting about blending together the simplest of ingredients to create a smoothie that feels like a warm hug. This peanut butter banana smoothie, with its creamy texture and rich flavors, is a gentle reminder of the joy found in life’s little rituals.

Ingredients

• Banana – 1 large
• Peanut butter – 2 tbsp
• Milk – 1 cup
• Ice – ½ cup

Instructions

1. Peel the banana and break it into chunks.
2. Add the banana chunks, peanut butter, milk, and ice to a blender.
3. Blend on high speed for 30 seconds, or until the mixture is completely smooth. Tip: For a thicker smoothie, add more ice one tablespoon at a time until the desired consistency is reached.
4. Pour the smoothie into a glass. Tip: To prevent the smoothie from separating, give it a quick stir before serving.
5. Serve immediately. Tip: For an extra touch of indulgence, drizzle a little extra peanut butter on top before serving.

Just like that, you’re left with a smoothie that’s irresistibly creamy, with the perfect balance of sweet banana and rich peanut butter. Try serving it with a sprinkle of granola for added crunch, or enjoy it as is for a quick, nourishing breakfast.

Chickpea Nuggets

Evenings like these call for something simple yet satisfying, a dish that feels like a hug in food form. Chickpea nuggets, with their crispy exterior and tender heart, are just that—a comforting bite that’s both nourishing and nostalgic.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Breadcrumbs – 1 cup
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
3. Add breadcrumbs, olive oil, garlic powder, and salt to the bowl. Mix until well combined.
4. Shape the mixture into small nuggets, about 1 tablespoon each, and place them on the prepared baking sheet.
5. Bake for 20 minutes, then flip each nugget and bake for another 10-15 minutes until golden and crispy.
6. Let the nuggets cool for 5 minutes on the baking sheet before serving to allow them to firm up.

How these nuggets turn out is nothing short of magical—crispy on the outside, soft and flavorful inside. Serve them with a side of your favorite dipping sauce or toss them into a salad for a protein-packed crunch.

Avocado Chocolate Mousse

Beneath the quiet hum of the kitchen, there’s a recipe that feels like a whispered secret between friends, a blend of simplicity and surprise. Avocado Chocolate Mousse is that rare treat that marries health with indulgence, a dessert that doesn’t ask you to choose between the two.

Ingredients

• Ripe avocados – 2
• Unsweetened cocoa powder – ½ cup
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Almond milk – 2 tbsp

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, maple syrup, vanilla extract, and almond milk to the blender.
3. Blend on high speed for 1 minute, then stop to scrape down the sides with a spatula to ensure everything is evenly mixed. Tip: The mixture should look uniformly dark with no green streaks.
4. Blend again for another minute until the mousse is completely smooth and creamy. Tip: If the mousse is too thick, add almond milk 1 tbsp at a time until desired consistency is reached.
5. Transfer the mousse to serving bowls and refrigerate for at least 30 minutes before serving. Tip: Chilling the mousse allows the flavors to meld together beautifully.

Silky and rich, this mousse surprises with its depth of chocolate flavor, lightened by the subtle freshness of avocado. Serve it with a sprinkle of sea salt or fresh berries for a contrast that delights the palate.

Sweet Potato Pancakes

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where sweet potatoes await their transformation. There’s something deeply comforting about the process of turning these humble roots into something unexpectedly delightful.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Flour – 1 cup
• Eggs – 2
• Milk – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Butter – 2 tbsp

Instructions

1. In a large bowl, combine the mashed sweet potatoes, flour, eggs, milk, baking powder, and salt. Mix until just combined; overmixing can lead to tough pancakes.
2. Heat a non-stick skillet over medium heat (350°F) and melt 1 tbsp of butter, ensuring the pan is evenly coated to prevent sticking.
3. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through. Adjust the heat if necessary to avoid burning.
5. Repeat with the remaining batter, adding more butter to the skillet as needed. Keeping the pancakes warm in a low oven (200°F) ensures they’re all served hot.

Warm and golden, these pancakes carry the earthy sweetness of sweet potatoes, balanced by a tender, fluffy texture. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for a breakfast that feels like a hug.

Quinoa Pizza Bites

Evenings like these call for something simple yet satisfying, a snack that bridges the gap between healthful and indulgent. Quinoa pizza bites, with their crispy edges and soft centers, offer just that—a comforting bite-sized treat.

Ingredients

• Quinoa – 1 cup
• Egg – 1
• Mozzarella cheese – ½ cup, shredded
• Pizza sauce – ¼ cup
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and lightly grease a mini muffin tin with olive oil.
2. Cook 1 cup of quinoa according to package instructions, then let it cool slightly. Tip: Spread the cooked quinoa on a baking sheet to cool faster and prevent clumping.
3. In a large bowl, mix the cooled quinoa with 1 egg and ½ cup of shredded mozzarella cheese until well combined. Tip: For extra flavor, consider adding a pinch of salt or Italian seasoning to the mixture.
4. Spoon the mixture into the prepared muffin tin, pressing down gently to form small cups. Tip: Use the back of a spoon to create a slight indentation in the center of each bite for the sauce.
5. Bake for 15 minutes, or until the edges are golden and crispy.
6. Remove from the oven and let cool for 5 minutes. Then, add ¼ cup of pizza sauce into the indentations of each bite.
7. Return to the oven and bake for an additional 5 minutes to warm the sauce.

Warm from the oven, these quinoa pizza bites boast a delightful contrast of textures—crispy on the outside, tender within. Serve them with a side of extra pizza sauce for dipping, or top with fresh basil leaves for a pop of color and flavor.

Almond Butter and Jelly Sandwiches

How simple moments often bring the most comfort, like the quiet morning ritual of spreading almond butter and jelly on bread. This classic sandwich, with its creamy and sweet layers, feels like a gentle hug in edible form.

Ingredients

• Bread – 2 slices
• Almond butter – 2 tbsp
• Jelly – 1 tbsp

Instructions

1. Place two slices of bread on a clean, flat surface.
2. Using a butter knife, spread 2 tablespoons of almond butter evenly on one slice of bread. Tip: For easier spreading, slightly warm the almond butter if it’s too thick.
3. On the other slice, spread 1 tablespoon of jelly evenly. Tip: Stir the jelly first if it’s separated to ensure a smooth consistency.
4. Press the two slices together gently, almond butter side down onto the jelly side. Tip: For a neat sandwich, align the edges before pressing.
5. Cut the sandwich diagonally or leave it whole, based on preference.

The sandwich offers a delightful contrast between the rich, nutty almond butter and the bright, fruity jelly. Serve it with a glass of cold milk for a classic pairing, or toast the bread lightly for an added crunch.

Zucchini Muffins

Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as simple and satisfying as these zucchini muffins. They’re a tender embrace of home, perfect for those mornings when you crave something gently sweet and nourishing.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Zucchini – 1 ½ cups, grated

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the eggs lightly, then stir in the vegetable oil and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Gently stir in the grated zucchini, distributing it evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full to allow room for rising.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Unassuming yet utterly delightful, these muffins boast a moist crumb and a hint of spice, making them a versatile companion to your morning coffee or an afternoon snack. Try them warm with a dab of butter or alongside a scoop of vanilla ice cream for a simple dessert.

Lentil Soup

Mornings like these, when the air carries a hint of autumn’s approach, call for something simple yet deeply nourishing. Lentil soup, with its humble ingredients and comforting warmth, feels like a quiet conversation with the season.

Ingredients

• Lentils – 1 cup
• Water – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Rinse the lentils under cold water until the water runs clear, to remove any debris.
2. In a pot, heat the olive oil over medium heat for about 30 seconds, just until it shimmers.
3. Add the minced garlic to the pot, stirring constantly for 1 minute to avoid burning, until fragrant.
4. Pour in the rinsed lentils and water, bringing the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Stir occasionally to prevent sticking.
6. After 25 minutes, remove the lid and stir in the salt. Continue to simmer uncovered for another 5 minutes to thicken the soup slightly.
7. Turn off the heat and let the soup sit for 5 minutes before serving, allowing the flavors to meld together beautifully.

Delightfully earthy and velvety, this lentil soup wraps you in warmth with every spoonful. Serve it with a drizzle of olive oil and a slice of crusty bread for a simple, satisfying meal.

Berry Bliss Balls

Gently, as the morning light filters through the kitchen window, let’s embrace the simplicity of creating something sweet and nourishing. These Berry Bliss Balls are a tender homage to the joy of uncomplicated, wholesome treats, perfect for a quiet moment or a shared smile.

Ingredients

• Dates – 1 cup
• Almonds – ½ cup
• Dried berries – ¼ cup
• Coconut oil – 1 tbsp

Instructions

1. Soak the dates in warm water for 10 minutes to soften them, then drain thoroughly.
2. In a food processor, blend the almonds until they reach a fine, crumbly texture, about 30 seconds.
3. Add the softened dates, dried berries, and coconut oil to the food processor. Blend until the mixture sticks together when pressed, approximately 1 minute.
4. With clean hands, roll the mixture into small balls, about 1 inch in diameter. Tip: If the mixture is too sticky, lightly wet your hands to make rolling easier.
5. Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up. Tip: For a quicker set, you can freeze them for 15 minutes.
6. Once set, transfer the Berry Bliss Balls to an airtight container. Tip: Layering them between sheets of parchment paper prevents sticking.

Velvety and rich, these Berry Bliss Balls melt slightly upon the first bite, revealing a chewy center dotted with tart berry pieces. Serve them chilled alongside a cup of herbal tea, or pack them as a sweet surprise in lunchboxes for a midday energy boost.

Coconut Yogurt Parfait

Zenith moments in the kitchen often come from the simplest combinations, like this Coconut Yogurt Parfait, a testament to the beauty of minimalism and the joy of layering flavors and textures.

Ingredients

• Coconut yogurt – 1 cup
• Granola – ½ cup
• Mixed berries – ½ cup
• Honey – 2 tbsp

Instructions

1. In a clear glass, layer ¼ cup of coconut yogurt at the bottom for a smooth base.
2. Sprinkle 2 tbsp of granola evenly over the yogurt for a crunchy texture.
3. Add ¼ cup of mixed berries on top of the granola for a burst of freshness.
4. Drizzle 1 tbsp of honey over the berries to enhance the natural sweetness.
5. Repeat the layers once more, starting with yogurt, then granola, berries, and finishing with honey.
6. Let the parfait sit in the refrigerator for 10 minutes to slightly meld the flavors together.
7. Tip: For an extra crunch, toast the granola at 350°F for 5 minutes before layering.
8. Tip: Use a piping bag for the yogurt to create more defined and elegant layers.
9. Tip: Fresh berries can be substituted with frozen ones; just thaw and pat dry to prevent sogginess.

Rich in contrast, the parfait offers a delightful play between the creamy yogurt and the crunchy granola, with the berries adding a juicy interruption. Serve it in a mason jar for a portable breakfast or layer it in a wider bowl to admire the stripes of color and texture.

Spaghetti with Lentil Bolognese

Wandering through the kitchen on a quiet evening, the thought of a hearty yet simple meal led me to the comforting embrace of spaghetti paired with a rich lentil bolognese. It’s a dish that whispers of home, blending the earthy tones of lentils with the bright acidity of tomatoes, all tangled in perfectly al dente pasta.

Ingredients

• Spaghetti – 8 oz
• Lentils – 1 cup
• Tomato sauce – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Tip: Ensure the oil is shimmering but not smoking before adding onions.
4. Add the diced onion to the skillet and sauté until translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
6. Add the lentils and tomato sauce to the skillet, stirring to combine. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Tip: If the sauce thickens too much, add a splash of pasta water to loosen it.
7. Drain the spaghetti and add it directly to the skillet with the lentil bolognese, tossing to coat evenly.
8. Serve immediately, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Here, the lentils offer a satisfying bite against the tender spaghetti, while the tomato sauce brings a velvety richness that clings to every strand. For an extra touch of warmth, consider serving it with a side of crusty bread to soak up any remaining sauce.

Carrot Cake Oatmeal

Beneath the quiet hum of the morning, there’s a simple joy in stirring together a bowl of carrot cake oatmeal, a dish that wraps the essence of dessert in the guise of breakfast.

Ingredients

• Rolled oats – 1 cup
• Grated carrot – ½ cup
• Milk – 2 cups
• Maple syrup – 2 tbsp
• Cinnamon – 1 tsp
• Vanilla extract – ½ tsp
• Walnuts – ¼ cup, chopped

Instructions

1. In a medium saucepan, combine the rolled oats, grated carrot, and milk. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: Keep the heat at medium to avoid burning the oats.
3. Once simmering, reduce the heat to low. Add the maple syrup, cinnamon, and vanilla extract. Stir well to incorporate all the flavors.
4. Continue to cook on low heat for 5 minutes, stirring every minute. Tip: The oatmeal should thicken but remain creamy; adjust cooking time for your preferred consistency.
5. Remove the saucepan from the heat. Let the oatmeal sit for 2 minutes to thicken further. Tip: This resting time allows the flavors to meld beautifully.
6. Serve the oatmeal warm, topped with chopped walnuts for a crunchy contrast.

Every spoonful of this carrot cake oatmeal offers a comforting blend of sweet and spiced, with the walnuts adding a delightful crunch. For an extra touch of indulgence, drizzle with a little more maple syrup or a dollop of Greek yogurt.

Black Bean Brownies

Kneading through the quiet of the kitchen, the thought of black bean brownies brings a smile. It’s a humble twist on a classic, where simplicity meets surprise in every bite.

Ingredients

• Black beans – 1 can (15 oz), drained and rinsed
• Eggs – 3
• Cocoa powder – ½ cup
• Sugar – ¾ cup
• Butter – ¼ cup, melted
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat the oven to 350°F and grease an 8×8 inch baking pan.
2. In a blender, combine black beans, eggs, cocoa powder, sugar, melted butter, vanilla extract, baking powder, and salt. Blend until smooth.
3. Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
4. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Offering a fudgy texture and rich chocolate flavor, these brownies are a delightful paradox. Serve them warm with a scoop of vanilla ice cream for a contrast that sings.

Pumpkin Spice Waffles

On a quiet morning like this, when the air carries a hint of autumn’s promise, there’s something deeply comforting about the idea of pumpkin spice waffles. They’re not just breakfast; they’re a moment of warmth, a gentle nudge to slow down and savor.

Ingredients

• Flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Pumpkin pie spice – 1 tbsp
• Egg – 1
• Milk – ¾ cup
• Pumpkin puree – ½ cup
• Butter – 2 tbsp, melted
• Sugar – 2 tbsp

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crispy exterior.
2. In a large bowl, whisk together flour, baking powder, salt, and pumpkin pie spice to avoid lumps.
3. In another bowl, beat the egg lightly before adding milk, pumpkin puree, melted butter, and sugar, mixing until smooth.
4. Gently fold the wet ingredients into the dry ones until just combined; overmixing leads to tough waffles.
5. Lightly grease the waffle iron with butter or cooking spray to prevent sticking.
6. Pour ½ cup of batter onto the center of the iron, spreading slightly with a spatula for even cooking.
7. Close the lid and cook for 4-5 minutes, or until the waffle is golden brown and steam stops escaping from the sides.
8. Remove the waffle carefully with a fork to avoid scratching the iron’s surface.
9. Repeat with the remaining batter, keeping cooked waffles warm in a 200°F oven if serving all at once.

Rich in flavor and tender in texture, these waffles carry the essence of fall in every bite. Serve them with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence, or drizzle with maple syrup for a classic pairing.

Tofu Scramble

Evenings like these call for something simple, something that feels like a gentle embrace. A tofu scramble, with its soft textures and comforting warmth, is just that—a quiet moment of nourishment.

Ingredients

• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Turmeric – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) for 1 minute.
3. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
4. Sprinkle turmeric, salt, and black pepper over the tofu. Stir gently to distribute the spices evenly. Tip: Turmeric not only adds color but also a subtle earthiness.
5. Continue cooking for another 5 minutes, stirring occasionally, until the tofu is heated through and has a scrambled egg-like texture. Tip: For a creamier texture, add a splash of water or plant-based milk.
6. Remove from heat and let it sit for 2 minutes before serving. Tip: Letting it rest allows the flavors to meld together beautifully.

Zesty yet mellow, this tofu scramble carries a delicate balance of flavors that can brighten any morning. Serve it atop toasted sourdough or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Conclusion

You’ve just discovered a treasure trove of 16 delicious, kid-friendly vegan recipes that are as easy to make as they are nutritious. Perfect for busy families looking to add more plant-based meals to their rotation. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy cooking!