When you have a little one to feed, meal time can get a bit crazy. The “eww” face your kid gives when you serve them a plate of veggies is something for the scrapbooks. If you have a super picky kiddo, they might even refuse to eat or throw a tantrum. At this point, any food is better than nothing...right?
Well, what if you could avoid that problem? What if you served a plate of never-ending goodness to your child and instead of receiving that picture-worthy facial expression, you got an “awesome!”
We’ve put together a whole day (breakfast, lunch, and dinner) of kid-approved recipes to make meal time a breeze. Oh, did I mention that all the recipes are vegan too?
Let’s start with breakfast.
Not all pancakes have to be sugar-filled and buttery. These taste so amazing, your kid will never realize it’s good for them.
- 1 cup unfed sourdough starter
- 2 cups whole wheat pastry flour
- 2 cups non-dairy milk (almond, pea, oat)
- 1 tsp apple cider vinnegar
- 2 tbsp maple syrup
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp flaxmeal
- 2 cups blueberries
- The night before, mix the nondairy milk with the vinegar and set aside for a couple of minutes to curdle.
- In a bowl, mix the nondairy milk with the sourdough starter, flour, and maple syrup. Cover with plastic wrap and keep it in a warm place (not the fridge) overnight. By morning, your pancake batter should have risen. Mix in the salt, baking soda, and blueberries.
- Pour the batter on a heated pan using a 1/4 cup measure for each pancake.
- Cook until the sides are dry and bubbles appear in the center, then flip and continue to cook on the other side until set.
- Serve with your favorite toppings!
DIY Pizza Lunchables
If there’s one thing kids love, it’s lunchables. Something about making a meal yourself as a child was so special. However, there aren’t a ton of vegan options out there when it comes to these delicious do-it-yourself lunches.
- 1 Cup Cassavana flour
- 1 TBP coconut flour
- 1 Tsp baking powder
- 2 Tsp olive oil
- 3/4 Cup water
- 1 Cup tomato sauce
- ½ Tsp minced garlic
- 1/2 Tsp onion powder
- 1 Tsp dried parsley
- 1 Tsp dried basil
- ¼ Tsp black pepper
- Vegan Shredded Mozzarella
- Vegetables of choice
- Preheat the oven to 400°F.
- In a large mixing bowl, combine all pizza crust ingredients, mix together, and knead with your hands.
- Divide the pizza dough into balls, roll them out flat and form 5-6 crusts.
- Bake crusts on a lined baking sheet in the oven for 7-8 minutes, flip and bake another 5 minutes. Remove and let cool.
- Mix together the sauce ingredients in a small mixing bowl. Spoon about 1 1/2 tablespoons of sauce into each small plastic baggie (2 baggies per Lunchable).
- Place about 2 tablespoons of “mozzarella” in the small containers and about 6 small eggplant bacon slices into another small container.
- Assemble 3 Lunchable containers each with 2 crusts, 2 packets of sauce, 1 container of cheese, and one container of vegetables.
- You can also add a juice box or another sweet treat if desired!
Spaghetti-O’s are truly nostalgic when you eat them as an adult. For many of us, when we had Spaghetti-O’s lined up for dinner, we knew it was going to be a good day.
- 1 (12oz) box anellini pasta
- 1 (15oz) can tomato sauce
- 1/3 Cup non-dairy milk (I use oat milk)
- 1/4 Cup nutritional yeast
- 2 TB tomato paste
- 1 Tsp onion powder
- 1/2 Tsp garlic powder
- 1/2 Tsp paprika
- In a large pot, cook pasta according to box directions, drain, and add back into pot.
- Now add all other ingredients to the pot, with heat turned to low and mix well to combine.
- Serve warm or cold!
–and just like that, you have a full day of vegan, kid-friendly meals. When in doubt, you can always veganize whatever meals your child already loves to eat! So good your child won’t be able to tell the difference (plus, it’ll be more fun!) You can also durn meal-time into a fun project to get some bonding time with your child, as well as get them excited to eat!