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Vegan Recipes for Kids: 22 Super Tasty Meals Every Kid Is Sure to Love

Anyone who has a kid knows how difficult it can be sometimes to get them to eat well. And if you're a vegan parent—or just a parent who'd like their kids to go meat-, egg-, and dairy-free on occasion—coming up with a veggie-based, kid-friendly meal plan can seem overwhelming. But never fear. We've got 22 vegan recipes for kids that are sure to satisfy vegans and non-vegans alike.

22 Vegan Recipes for Kids

Whether you're in search of vegan meals for breakfast, lunch, or dinner, it's hard to find recipes your whole family can get behind. But no one wants to—or should—make one thing to satisfy the picky eater in the bunch and something entirely different for everyone else.

That's why we scoured the web to find the most kid-friendly vegan recipes out there.

So, without further ado...

1. Easy Vegan Protein Muffins

These gluten-free and oil-free muffins from Vegan Huggs are perfect for breakfast, snacking, or even popping in your child's lunchbox.

Easy Vegan Protein Muffins


  • 2 flax eggs (2 tablespoons ground flaxseeds + 6 tablespoons water)
  • 1-1/4 cup dairy-free yogurt, unsweetened
  • 2 medium bananas, very ripe
  • 2 cups gluten-free rolled oats
  • 1/3 cup Bob's Red Mill protein powder nutritional booster, vanilla flavor
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Toppings of choice (chocolate chips, granola, fruit)


  1. Line muffin pan with paper baking cups and preheat oven to 400 °F.
  2. Mix flaxseeds and water in small bowl and let sit until gel forms, approximately 10 minutes.
  3. Add everything except toppings to food processor or blender and pulse until smooth, approximately 1 to 2 minutes.
  4. Fill muffin cups with mixture to about 3/4 full and sprinkle with toppings.
  5. Bake in preheated oven for 15 to 18 minutes, or until lightly browned and toothpick comes out clean.

2. Rainbow Pancake Tacos

This clever gluten-free vegan twist on an old breakfast favorite is brought to us by Fork and Beans and is sure to be a real crowd pleaser.

Rainbow Pancake Tacos


For the pancakes

  • 1 cup + 2 tablespoons gluten-free flour
  • 1 tablespoon flaxseed meal
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsweetened almond milk
  • 1 tablespoon oil or unsweetened apple sauce
  • 1 teaspoon apple cider vinegar

For the fruit salad

  • 5 strawberries, chopped
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup mandarin oranges, drained
  • 2 kiwis, peeled and chopped


  1. Mix dry ingredients in a large bowl or measuring cup.
  2. Add wet ingredients and incorporate until smooth.
  3. Pour approximately 2 tablespoons of batter in skillet preheated to medium-high, thin with a spoon, and flip when bubbles appear.
  4. Once pancakes are done, fold like tacos, fill with cut up fruit, and serve with yogurt.

3. Vegan Breakfast Casserole

This savory recipe from Veggies Save the Day makes the perfect healthy breakfast, but we think it's great for lunch and dinner too.

Vegan Breakfast Casserole


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 cup mushrooms, sliced
  • 1 cup fresh spinach, chopped
  • 1 pound extra firm tofu, drained and squeezed to remove excess liquid
  • 1/2 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1 pinch black salt (optional)
  • Salt and pepper to taste
  • 1/2 cup vegan cheddar cheese, shredded, plus extra for topping (optional)
  • Tater tots, enough to fill casserole dish


  1. Preheat oven to 350 °F.
  2. Sauté garlic, onion, and bell pepper in olive oil in large skillet over medium heat.
  3. After onions turn translucent, add mushrooms and spinach and sauté until spinach is wilted and mushrooms are soft.
  4. Crumble tofu over vegetables and add nutritional yeast, turmeric, and black salt as well as pepper and salt to taste, stirring well.
  5. Remove from heat and stir in 1/2 cup of vegan cheese.
  6. Arrange tater tots in casserole dish and cover with tofu mixture.
  7. Top with additional cheese and bake for approximately 30 minutes or until heated thoroughly.

4. Vegan Chickpea Flour Pancakes

For an authentic Indian breakfast, these savory gluten-free, nut-free, and soy-free pancakes from Vegan Richa should hit the spot.

Vegan Chickpea Flour Pancakes


  • 1 cup chickpea flour
  • 1-1/2 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon carom or cumin seeds
  • 1/2 cup finely chopped red onion
  • 1 hot green chili, finely chopped
  • 1/4 cup cilantro, packed and chopped
  • 1 to 2 tablespoons + 1 teaspoon safflower oil, divided
  • 1/2 cup shredded zucchini or other vegetables (optional)
  • 1/8 teaspoon black salt (optional)


  1. Combine water and chickpea flour and whisk until smooth.
  2. Add turmeric, salt, carom seeds, cayenne, chili, onion, cilantro, 1 teaspoon of oil, and zucchini (if using), mix well, and allow to sit for 5 minutes.
  3. Warm skillet over medium heat, add a few drops of oil, and spread with a paper towel. Pour 1/4 to 1/3 cup of batter in skillet, thin to create a 6- to 8-inch pancake, and drizzle oil on pancake edges.
  4. Cook until edges begin to leave skillet and pancake is golden brown on bottom, approximately 4 to 6 minutes. Flip pancake and cook for an additional 2 to 4 minutes.
  5. Serve immediately with chutney, sriracha, or ketchup or stuff with roasted veggies.

5. Vegan Carrot Cake Pancakes with Yogurt Coconut Cream Frosting

If you love carrot cake, then you'll love these super tasty carrot cake pancakes, also brought to us by Vegan Richa.

Vegan Carrot Cake Pancakes with Yogurt Coconut Cream Frosting


For the carrot walnut mixture

For the batter

  • 1-1/4 cup pancake mix
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • Generous pinch of clove and nutmeg powder
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/3 cup almond milk
  • 1/3 cup water
  • 1 teaspoon lemon juice

For the frosting

  • 1/4 cup non-dairy yogurt or vegan cream cheese
  • 1/3 cup coconut or cashew cream
  • 1 tablespoon coconut oil, softened
  • 1/4 cup sweetener
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon apple cider vinegar


    1. Add oil to pan and heat on medium. Add carrots and walnuts and sauté for 3 minutes. Add spices and sugar and cook for an additional 4 minutes. Reserve a tablespoon of mixture for topping.
    2. Mix dry ingredients and spices for pancake batter in a bowl, add wet ingredients, and then carrots and walnuts, and combine well. Batter should be thick.
    3. Drizzle oil in pan heated to medium and cook pancakes for 4 to 6 minutes on each side.
    4. Combine frosting ingredients in a bowl, adjust sweetener as needed, and spread between pancakes.
    5. Cover pancake stack with remaining frosting and top with remaining carrot walnut mixture.

    6. Vegan Almond Butter Raspberry Muffins

    These luscious muffins from My Goodness Kitchen are so good you'll be adding them to school lunches, picnic boxes, and everything else you can think of.

    Vegan Almond Butter Raspberry Muffins


    • 1-1/2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon sea salt
    • 2 teaspoons vanilla
    • 190 milliliters dairy-free milk
    • 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons water)
    • 1/2 cup raw sugar
    • 1-1/4 cups raspberries, fresh or frozen
    • 1/3 cup almond butter
    • 1/4 almond or vegetable oil
    • 1/4 cup almond slivers or chopped almonds
    • 2 tablespoons brown sugar
    • 1/2 teaspoon ground cinnamon


    1. Lightly grease muffin pan and preheat oven to 400 °F.
    2. Combine brown sugar, almond slivers, and cinnamon in a small bowl and set aside for streusel.
    3. Combine flour, baking powder, raw sugar, salt, and baking soda in a large bowl.
    4. In a separate bowl, combine almond butter, dairy-free milk, oil, vanilla, and flax egg.
    5. Mix wet and dry ingredients until just combined and fold in raspberries.
    6. Add a spoonful of batter to muffin pan and sprinkle with streusel. Top with more batter until 3/4 full and finish off with more streusel.
    7. Place pan in oven and bake for 5 minutes. Turn oven down to 325 °F and bake for an additional 15 minutes or until toothpick comes out clean.

    7. Green Goddess Smoothie Bowl

    What better way to greet the day than sitting down to a bright and colorful smoothie bowl? This yummy recipe from BBC Good Food will start you or your child's morning off right. 

    Green Goddess Smoothie Bowl


    • 2 bananas, sliced
    • 1 ripe avocado, chopped
    • 1 small ripe mango, chopped
    • 3-1/2 ounces fresh or frozen spinach
    • 8-1/2 ounces unsweetened almond or coconut milk
    • 1 tablespoon unsweetened almond or peanut butter
    • 1 tablespoon honey, agave, or maple syrup (optional)
    • 6 ounces fresh fruit of choice
    For seed mix
    • 1 tablespoon chia seeds
    • 1 tablespoon flaxseeds
    • 4 tablespoons pumpkin seeds
    • 4 tablespoons sunflower seeds
    • 4 tablespoons coconut flakes
    • 4 tablespoons flaked almonds
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons honey, agave, or maple syrup


    1. Slice bananas, arrange on small parchment-lined baking sheet, and freeze until solid, approximately 2 hours. 
    2. Preheat oven to 350 °F. 
    3. Add coconut, seeds, almonds, cinnamon, and honey, agave, or maple syrup to a bowl and mix well. Arrange on parchment-lined baking sheet and bake for 10 to 15 minutes or until lightly toasted, stirring once every 5 minutes. 
    4. Blend mango, avocado, spinach, nut butter, milk, frozen bananas, and sweetener in a food processor or blender until smooth. 
    5. Pour into bowls and cover with fruit of choice and seed mixture.

    8. Vegan Cranberry Apple Chickpea Salad Sandwich

    If you're looking for a satisfying and fresh-tasting sandwich to pack in your child's lunchbox, look no further than this delicious recipe from Wee Little Vegans.

    Vegan Cranberry Apple Chickpea Salad Sandwich


    • 3 cups chickpeas
    • 1 large celery rib, chopped
    • 1/2 cup diced apple
    • 1/2 cup dried cranberries
    • 1/3 cup chopped pecans, chopped walnuts, or sunflower seeds
    • 5.3-ounce container plain non-dairy yogurt
    • 1 to 2 teaspoons mustard
    • 2 teaspoons lemon juice
    • 1/8 teaspoon onion powder
    • 1/4 teaspoon salt + a pinch more for chickpeas
    • Dash of black pepper
    • Bread or pita and additional toppings, if desired


    1. Mix non-dairy yogurt, lemon juice, onion powder, mustard, salt, and pepper in a small bowl and set aside.
    2. Mash chickpeas using a fork or food processor until only a few larger pieces are left and stir in a pinch of salt.
    3. Combine chickpeas, apple, celery, cranberries, and nuts or seeds in a large bowl and coat with yogurt mixture.
    4. Cover mixture and refrigerate for at least 30 minutes before spreading on bread or stuffing in pita and topping with spinach, lettuce, tomato, sprouts, etc.

    9. Rainbow Veggie Sandwiches with Hummus

    When you or your kids are in the mood for a savory take on lunch, why not try this super simple but flavorful sandwich from Caitlin at From My Bowl?

    Rainbow Veggie Sandwiches with Hummus


    • 2 slices bread
    • 3 to 4 tablespoons hummus
    • Veggies of choice, thinly sliced


    To create your masterpiece, simply toast bread, spread with hummus, and layer veggies as desired.

    That's it!

    Who said you needed to make a Subway run to get a great veggie sandwich?


    10. The Best Vegan Mac and Cheese

    If you're like a lot of parents, you've got a kid who loves macaroni and cheese. So what do you do when you're trying to raise a vegan kid? You find the perfect vegan mac and cheese to satisfy their cheesy pasta craving. And we think this recipe from Nora Cooks may be just what you're looking for.

    The Best Vegan Mac and Cheese


    • 1-1/2 cups raw cashews, soaked
    • 1 cup water
    • 1 large lemon, squeezed
    • 1/2 cup nutritional yeast
    • 1/4 teaspoon turmeric
    • 1/2 teaspoon garlic powder
    • 1-1/2 teaspoons salt
    • 12 ounces elbow pasta


    1. Pour boiling water over cashews and soften for 5 minutes.
    2. Cook elbow pasta according to package instructions.
    3. Blend soaked cashews, water, nutritional yeast, lemon juice, garlic powder, turmeric, and salt in a food processor or blender until smooth.
    4. Drain cooked pasta and stir in cheese sauce.

    11. Vegan Chicken Nuggets

    There's no denying it. There's something about kids and chicken nuggets that simply can't be denied. So what's a vegan parent to do? Satisfy that craving with these super crispy, super yummy vegan chicken nuggets from Vegan Heaven, that's what!

    Vegan Chicken Nuggets


    For the chickpea nuggets

    • 1/2 cup rolled oats
    • 2 cups cooked chickpeas
    • 1 small onion, chopped
    • 1 teaspoon garlic powder
    • 1 tablespoon nutritional yeast
    • 1 teaspoon paprika powder
    • 1 teaspoon salt
    • 1/2 teaspoon mustard
    • 3 tablespoons water
    • Black pepper to taste

    For the crust

    • 1/2 cup panko bread crumbs
    • 1/2 cup corn flakes
    • 1/2 cup almond milk


      1. Preheat oven to 350 °F.
      2. Crumble corn flakes, place on parchment-lined baking sheet with panko bread crumbs, and bake for approximately 2 minutes or until golden brown.
      3. Sauté onion in small pan for approximately 3 minutes.
      4. Grind oats in blender or food processor into flour, add remaining ingredients and onion, and blend until a crumbly mixture forms.
      5. Divide chickpea mixture and mold into approximately 14 nuggets.
      6. Coat nuggets in almond milk and roll in toasted corn flakes and panko bread crumbs.
      7. Place on parchment-lined baking sheet and bake for 15 minutes.

      12. Oven Baked Taquitos

      For the perfect lunch with a Mexican flair, we bring you this recipe from Nora Cooks.

      Oven Baked Taquitos


      • Two 15-ounce cans black beans, drained and rinsed
      • 4-ounce can diced green chilis, drained
      • 3 green onions, chopped
      • 1 teaspoon chili powder
      • 1/2 teaspoon ground cumin
      • 1/4 teaspoon garlic powder
      • Salt to taste
      • 1 teaspoon sriracha
      • Cashew sour cream or other non-dairy sour cream
      • 24 corn tortillas


      1. Preheat oven to 425 °F.
      2. Add black beans, chilis, green onions, spices, sriracha, salt, and 1/2 cup cashew sour cream to large bowl and stir until combined well.
      3. Wrap five corn tortillas at a time in damp paper towel and warm in microwave.
      4. Add approximately 2 tablespoons of filling to each tortilla and wrap tightly.
      5. Place on parchment-lined baking sheet and bake for 15 to 20 minutes or until crispy and golden brown.
      6. Serve with remaining cashew sour cream or salsa.

      13. Baked Vegan Corn Dogs

      You'd probably be hard-pressed to find a kid who doesn't like corn dogs. Which is why we think anyone raising a vegan kid is going to love this vegan take on the classic fair food from It Doesn't Taste Like Chicken.

      Baked Vegan Corn Dogs


      • 1 cup all-purpose flour
      • 1 cup cornmeal
      • 1 teaspoon baking powder
      • 1/2 teaspoon salt
      • 1/2 teaspoon mustard powder
      • 1/2 teaspoon garlic powder
      • 6 tablespoons vegan butter, softened
      • 1/4 cup non-dairy milk
      • 3 tablespoons maple syrup or agave
      • 6 veggie dogs
      • 6 wooden sticks or skewers
      • Mustard and ketchup for dipping


      1. Preheat oven to 400 °F.
      2. Soak wooden sticks for 10 to 20 minutes to prevent burning and line baking sheet with parchment paper.
      3. Mix cornmeal, flour, salt, baking powder, and mustard and garlic powder in a large bowl. Mix in non-dairy milk, softened vegan butter, and maple syrup until a soft dough forms.
      4. Place dough between two sheets of parchment paper and roll until dough is approximately 1/4-inch thick.
      5. Divide rolled dough into six approximately equal sections.
      6. Skewer each veggie dog, roll up in section of dough, pinch seam to seal, and cut off excess dough. If needed, corn dog can be rolled in parchment to smooth out.
      7. Bake 15 to 20 minutes or until bottoms of corn dogs are golden brown.
      8. Serve with ketchup or mustard.

      14. Taco Spice Vegan White Bean Quesadilla with Pepper Jack

      If you're looking for a spicy quesadilla recipe to please the little ones, this offering from Vegan Richa should hit the spot.

      Taco Spice Vegan White Bean Quesadilla with Pepper Jack


      For beans

      • 15-ounce can white beans
      • 1/2 teaspoon cumin powder
      • 1/4 teaspoon garlic powder
      • 1/4 teaspoon onion powder
      • 1/4 teaspoon smoked paprika
      • 1/4 teaspoon chipotle powder
      • 1/4 teaspoon black pepper
      • 1/2 teaspoon oregano
      • 1/2 teaspoon parsley
      • 1/2 teaspoon red chili powder
      • Salt to taste

      For toppings

      • 1/2 red bell pepper, chopped
      • Pico de gallo (chopped tomato, red onion, cilantro, and green chili)
      • Salt, pepper, and lemon juice to taste
      • Non-dairy pepperjack, shredded
      • Tortillas


        1. Drain beans and toss with salt and spices.
        2. Chop veggies.
        3. Brush one side of tortilla with oil, place on grill, and top with bell pepper and spiced beans.
        4. Mix chopped red onion, tomato, green chili, and cilantro with pepper, salt, and lemon juice to taste and place on top of spiced beans and sprinkle with shredded non-dairy cheese.
        5. Fold tortilla in half or top with additional tortilla and grill until cheese melts.

        15. Vegan Sweet Potato Skins with Indian Spices

        This simple, tasty recipe from Holy Cow! adds Indian spices to sweet potato skins to create an ingenious mashup of American and Indian cuisine.

        Vegan Sweet Potato Skins with Indian Spices


        • 4 medium sweet potatoes
        • 1 cup baby kale, finely chopped
        • 2 teaspoons olive oil
        • 1 small or half a medium onion, minced
        • 2 cloves garlic, minced
        • 2 teaspoons ginger, grated
        • 1/4 cup cilantro, chopped
        • 1 teaspoon garam masala
        • 1/4 teaspoon cayenne
        • Juice of half a lemon
        • Salt and black pepper to taste

        For cinnamon cashew cream

        • 1/4 cup cashews
        • 1/4 cup non-dairy milk
        • 1/4 teaspoon cinnamon
        • Pinch of cayenne


          1. Preheat oven to 450 °F.
          2. Place sweet potatoes on baking sheet, sprinkle with pepper and salt, coat with a teaspoon of olive oil, and bake for 40 minutes.
          3. Heat remainder of olive oil in pan and add garlic, onions, and ginger. Sprinkle with salt and sauté over medium heat until onions are translucent, approximately 4 to 5 minutes.
          4. Add garam masala and cayenne to pan and stir to coat onions.
          5. Add kale and cook for 2 to 3 minutes, stirring frequently, until kale wilts and becomes tender.
          6. Mix in cilantro and lemon juice, turn off heat, and adjust seasoning to taste.
          7. Cut sweet potatoes lengthwise and scoop out half of flesh, placing it in a bowl. Mash sweet potato flesh, add kale mixture, and combine well.
          8. Scoop mashed sweet potato and kale mixture back into cut sweet potato halves and bake for 15 minutes or until skins are crispy.
          9. Blend cashews, non-dairy milk, cinnamon, and cayenne in blender or food processor until smooth and drizzle on hot sweet potato skins.

          16. Spaghetti and Easy Vegan Meatballs

          This recipe from Nora Cooks is great for those looking for a healthy vegan way to recreate a traditional family favorite. Plus, the leftover meatballs make for a hearty sub, perfect for school lunches!

          Spaghetti and Easy Vegan Meatballs


          For the meatballs

          • 2 cans chickpeas, drained and rinsed
          • 3 tablespoons ground flaxseeds
          • 8 tablespoons water
          • 1/2 cup breadcrumbs
          • 1/4 cup nutritional yeast
          • 1/2 tablespoon garlic powder
          • 2 teaspoons onion powder
          • 1 teaspoon Italian seasoning
          • Salt to taste

          For the pasta

          • 1 pound spaghetti
          • 25-ounce jar spaghetti sauce


            1. Preheat oven to 425 °F.
            2. Combine flaxseeds and water in large mixing bowl and let sit for 5 minutes.
            3. Blend chickpeas in food processor until few whole chickpeas remain and add to flaxseed and water mixture.
            4. Add remaining meatball ingredients to bowl and combine well.
            5. Roll into balls and place on greased or parchment-lined baking sheet.
            6. Bake for 30 to 35 minutes, turning approximately halfway through.
            7. Prepare sauce and spaghetti according to package instructions.

            17. Curried Lentil Hand Pies

            This Indian-inspired recipe from Holy Cow! is perfect for lunch and dinner—plus, it's a great way to get your kids involved in the kitchen.

            Curried Lentil Hand Pies


            • 15 filo pastry sheets, 9 x 14 inches
            • 1 cup brown lentils
            • 1 medium onion, chopped
            • 1 medium tomato, chopped
            • 2 medium carrots, finely diced
            • 1 green bell pepper, finely diced
            • 4 cloves garlic, minced
            • 1 tablespoon ginger, grated
            • 1 teaspoon paprika
            • 1 tablespoon coriander
            • 1/4 teaspoon turmeric
            • 2 teaspoons garam masala
            • 1 teaspoon vegetable oil
            • 1/4 cup cilantro, finely chopped (optional)
            • 2 spring onions, finely chopped (optional)
            • Salt to taste


            1. Heat oil in pan, add onions, and sauté until soft and golden.
            2. Add garlic and ginger and sauté a few more seconds.
            3. Stir in coriander, turmeric, paprika, and garam masala.
            4. Add tomato and cook until tomato breaks down, approximately 2 to 3 minutes.
            5. Stir in bell pepper and carrots, cover, and cook approximately 5 minutes or until veggies begin to soften.
            6. Stir in lentils and add just enough water to barely cover.
            7. Bring lentils to a boil, cover, and cook approximately 25 to 30 minutes or until done (filling should be very dry).
            8. Add salt to taste and cilantro and spring onions, if using, and allow to cool.
            9. Unroll thawed filo and cover with a damp towel.
            10. Using one sheet at a time, spray lightly with oil and layer three sheets deep.
            11. Cut filo crosswise and stack to form six layers.
            12. Place one fifth of filling in center of filo and fold, beginning with long sides, sealing edges by pressing down.
            13. After filling all five pies, bake in oven preheated to 375 °F for 25 minutes or until golden brown.

            18. Instant Pot Vegan Alfredo Sauce

            For the ultimate in comfort food, we invite you to try this truly decadent recipe from Nora Cooks. It's so good, you may even forget it's dairy-free!

            Instant Pot Vegan Alfredo Sauce


            • 2 tablespoons olive oil
            • 8 cloves garlic, minced
            • 6 cups cauliflower florets, fresh or frozen
            • 3/4 cup raw cashews
            • 3 cups vegetable broth
            • Salt to taste
            • 1 pound fettuccine


            1. Add olive oil and garlic to Instant Pot and sauté until fragrant.
            2. Add cauliflower, vegetable broth, and cashews and cook on high manual pressure for 3 minutes.
            3. Transfer ingredients to blender, add salt to taste, and blend until smooth.
            4. Pour over pasta, adding water to thin sauce, if desired.

            19. Quinoa Pizza Burgers

            Pizza and burgers ... together? This recipe from Tasty (with a couple of vegan tweaks by us) brings the best of both worlds together in this reinterpretation of two kid favorites.

            Quinoa Pizza Burgers


            • 1 cup quinoa, cooked
            • 15-ounce can pinto beans, drained and rinsed
            • 1/4 cup tomato paste
            • 1 tablespoon dried oregano
            • 1 teaspoon garlic powder
            • Salt and black pepper to taste
            • Non-dairy mozzarella and Parmesan cheese
            • Tomato sauce and fresh basil


            1. Preheat oven to 400 ˚F.
            2. Mash quinoa, tomato paste, pinto beans, and seasonings in a large bowl and form into patties.
            3. Place patties on parchment-lined baking sheet, top with non-dairy mozzarella, and bake for 12 to 15 minutes.
            4. Transfer patties to buns and top with tomato sauce, non-dairy Parmesan, and fresh basil.

            20. Vegan Pepperoni Pizza

            Speaking of pizza, this gluten-free recipe from Contentedness Cooking is a super easy way to bring out the vegan in every kid.

            Vegan Pepperoni Pizza


            For the topping

            • 2 tablespoons tomato paste
            • 2 zucchinis
            • 2 tablespoons tamari
            • 2 tablespoons balsamic vinegar
            • Hot sauce to taste
            • Vegan cheese

            For the crust

            • 8 ounces gluten-free flour
            • 1/2 cup water
            • 1 tablespoon olive oil
            • 2 teaspoons aluminum-free baking powder
            • Pinch salt


              1. Mix balsamic vinegar, hot sauce, and tamari.
              2. Thinly slice zucchini and add to vinegar mixture, covering well.
              3. Bake at 325 °F for 10 to 15 minutes.
              4. Transfer to refrigerator and marinate for several hours or overnight.
              5. Combine dough ingredients in a large bowl and mix well. Dough should be sticky and slightly moist.
              6. Let sit for a couple of minutes and then spread dough on pizza pan with fingers to create a pizza shape.
              7. Preheat oven to 400 °F.
              8. Spread tomato paste over dough, add zucchini slices, and top with vegan cheese.
              9. Bake for 12 to 15 minutes.

              21. Vegan Sloppy Joes with Lentils and Chickpeas

              This vegan sloppy joe recipe from She Likes Food is so good don't be surprised if it brings out the kid in your whole family.

              Vegan Sloppy Joes with Lentils and Chickpeas


              • 1/2 cup dry green lentils
              • 15-ounce can chickpeas, drained and rinsed
              • Coleslaw for topping, if desired
              • Hamburger buns

              For BBQ sauce

              • 1 teaspoon olive oil
              • 1 small shallot, diced
              • 2 small cloves garlic, minced
              • 1 cup tomato sauce
              • 1 tablespoon ketchup
              • 1 tablespoon maple syrup
              • 2 teaspoons apple cider vinegar
              • 1 teaspoon tamari
              • 3/4 teaspoon smoked paprika
              • 1/2 teaspoon mustard powder
              • 1 teaspoon chili powder
              • 1/4 teaspoon ground cumin
              • /4 teaspoon salt
              • 1/8 teaspoon black pepper


                1. Place lentils, 1 cup of water, and pinch of salt in medium-sized pot and bring to a boil. Reduce to simmer and cook until tender, approximately 20 to 25 minutes.
                2. Add olive oil, shallots, and pinch of salt to large pan and cook over medium heat for 2 to 3 minutes.
                3. Add garlic and cook for additional minute.
                4. Add remaining BBQ sauce ingredients and cook for another 5 minutes, stirring occasionally.
                5. Add chickpeas and lentils to BBQ sauce, cooking for an additional 5 to 10 minutes or until heated through.
                6. Spoon sloppy joe mix onto buns, topping with coleslaw, if desired.

                22. Vegan Grilled Cheese Sandwiches

                What kid-friendly vegan recipe list would be complete without that ultimate in comfort foods, the grilled cheese sandwich? And we think you'll agree that this final recipe from Vegan Yumminess may just be the best thing since ... well, you know what.

                Vegan Grilled Cheese Sandwiches


                • 2/3 cup potatoes, peeled and finely diced
                • 1/4 cup carrots, peeled and diced
                • 1/3 cup onions, peeled and diced
                • 2/3 cup water from boiling veggies
                • 1/2 cup raw cashews
                • 1/4 cup coconut milk
                • 2 tablespoons nutritional yeast flakes
                • 1 tablespoon lemon juice
                • Salt to taste
                • 1/4 teaspoon garlic powder
                • 1 loaf vegan French bread
                • Vegan butter or coconut oil for grilling


                  1. Boil several cups of water in medium saucepan.
                  2. Add potatoes, carrots, and onions and cook until potatoes are tender.
                  3. Blend 2/3 cup water from boiling veggies, cashews, nutritional yeast flakes, coconut milk, lemon juice, garlic powder, and salt in food processor or blender until smooth.
                  4. Use a slotted spoon to add cooked veggies to cashew mixture and again blend until smooth.
                  5. Butter or oil bread slices, slather with cheese sauce, place on griddle or in preheated pan on medium heat, and cook on each side until crispy.

                  Whether you're new to the vegan lifestyle and trying to convince your kids going vegan doesn't have to mean sacrifice or you're just looking for fresh recipes to add to your repertoire, these kid-friendly recipes are guaranteed to be a hit with you, your kids, and the rest of the family too. Enjoy!

                  Best Ever Vegan Brownies

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