Blog

We have discussed about why kids are becoming picky eaters and the things to take note of when your kids are fussy about their food.

Kids could become picky eaters due to numerous reasons.

Some kids are naturally extra sensitive to a certain smell, taste, or texture which cause them to dislike and even refuse to eat certain food.

Some kids on the other hand pick up the fussy eating habits by modeling their parents or other kids.

If you have troubles feeding picky eaters of yours, these kid-friendly vegan recipes that your kids will love! They are easy to prepare and are great for feeding picky eaters. Your kids may not even realize that they are vegan!

5 Kid-Friendly Vegan Meals

Print Recipe

5 Kid-Friendly Vegan Meals Print Recipe

Ingredients

Vegan Breakfast Cups

• 2 cups chickpeas dried, 320 g
• 1 teaspoon Garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Baking soda
• 1 teaspoon turmeric
• teaspoon ½salt
• teaspoon ½pepper
• 1 tablespoon nutritional yeast
• 1 cups ½ water 360 mL
• 1 cup almond milk 240 mL
• 1 tablespoon apple cider vinegar
• Pepper optional topping
• onion optional topping
• Broccoli optional topping
• Mushroom optional topping

Kid-Friendly Vegan Pancakes

• 2 cups Flour 250 g
• 2 tablespoons sugar
• 2 tablespoons baking powder
• teaspoon ½salt
• 2 cups almond milk 480 mL
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla
• vegan chocolate sandwich cookie optional topping
• strawberry optional topping
• banana optional topping
• blueberry optional topping
• blackberry optional topping

Quinoa Pizza Burgers

• 1 cup quinoa cooked, 170 g
• 15 oz pinto bean 1 can, drained, rinsed, 425 g
• cup ¼ tomato paste 55 g
• 1 tablespoon dried oregano
• 1 teaspoon Garlic powder
• salt to taste
• Black Pepper to taste
• 4 slices mozzarella cheese
• shredded parmesan cheese
• fresh basil
• tomato sauce

Popcorn Tofu Nuggets

• cup ¾ vegan mayonnaise 170 g
• cup ¾ breadcrumb 85 g
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon Garlic powder
• 14 oz tofu 1 package, 395 g
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• 3 cloves garlic
• 1 cups ¾ bread crumbs 200 g

Roasted Red Pepper Vegan Mac 'N' Cheese

• 1 tablespoon olive oil
• 1 small onion diced
• 2 cloves garlic minced
• cup ¾ raw cashew soaked in water for two hours, 100 g
• 1 red pepper roasted
• 2 tablespoons nutritional yeast
• 1 tablespoon Tomato paste
• 1 tablespoons ½cornstarch
• teaspoon ½salt
• teaspoon ½smoked paprika
• 1 teaspoon ground mustard
• teaspoon ½turmeric
• 2 cups vegetable broth 480 mL
• 8 oz dry pasta cooked, 100 g
• smoked paprika to serve

Servings:

Instructions

Vegan Breakfast Cups

1. Preheat oven to 400ºF (200ºC)
2. In a powerful blender, pulse chickpeas until they reach a powder-like state.
3. Transfer chickpea flour to a strainer and strain over a large bowl.
4. Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
5. In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
6. Pour the liquid mixture into the dry mixture and whisk until smooth.
7. Let batter rest for 2 minutes.
8. Pour the mixture into a cupcake tin and add your toppings of choice
9. Bake 15 minutes.
10. Allow to cool, but serve warm.
11. Enjoy!

Kid-Friendly Vegan Pancakes

1. Preheat oven to 400ºF (200ºC)
2. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
3. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. Let it sit for 5-7 minutes.
4. Pour the liquid mixture into the dry mixture and whisk until smooth.
5. Let batter rest for 5 minutes.
6. Pour the batter onto a baking sheet covered with parchment paper, smooth batter out so it is even on all sides.
7. Add toppings of your choice
8. Bake for 15 minutes
9. Freeze for up to 1 month or serve warm with maple syrup.
10. Enjoy!

Quinoa Pizza Burgers

1. Preheat oven to 400˚F/200˚C.
2. In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
3. Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
4. Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
5. Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
6. Enjoy!

Popcorn Tofu Nuggets

1. In a small bowl combine bread crumbs, nutritional yeast, paprika, and garlic powder.
2. Preheat the oven to 400ºF (200ºC).
3. Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
4. Slice the drained tofu into cubes.
5. Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
6. Place nuggets on a wire rack over a baking sheet.
7. Bake for 40 minutes.
8. Allow to cool 5 minutes.
9. Enjoy!

Roasted Red Pepper Vegan Mac 'N' Cheese

1. In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
2. Add the garlic and cook for 2-3 minutes.
3. Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
4. Transfer sauce back into pot and cook until thickened, about 5 minutes.
5. Add pasta to the pot and stir until sauce is evenly distributed.
6. Top with smoked paprika and serve immediately.
7. Enjoy!

Share this Recipe

5 Kid-Friendly Vegan Meals

Print Recipe

5 Kid-Friendly Vegan Meals Print Recipe

Ingredients

Vegan Breakfast Cups

• 2 cups chickpeas dried, 320 g
• 1 teaspoon Garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Baking soda
• 1 teaspoon turmeric
• teaspoon ½salt
• teaspoon ½pepper
• 1 tablespoon nutritional yeast
• 1 cups ½ water 360 mL
• 1 cup almond milk 240 mL
• 1 tablespoon apple cider vinegar
• Pepper optional topping
• onion optional topping
• Broccoli optional topping
• Mushroom optional topping

Kid-Friendly Vegan Pancakes

• 2 cups Flour 250 g
• 2 tablespoons sugar
• 2 tablespoons baking powder
• teaspoon ½salt
• 2 cups almond milk 480 mL
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla
• vegan chocolate sandwich cookie optional topping
• strawberry optional topping
• banana optional topping
• blueberry optional topping
• blackberry optional topping

Quinoa Pizza Burgers

• 1 cup quinoa cooked, 170 g
• 15 oz pinto bean 1 can, drained, rinsed, 425 g
• cup ¼ tomato paste 55 g
• 1 tablespoon dried oregano
• 1 teaspoon Garlic powder
• salt to taste
• Black Pepper to taste
• 4 slices mozzarella cheese
• shredded parmesan cheese
• fresh basil
• tomato sauce

Popcorn Tofu Nuggets

• cup ¾ vegan mayonnaise 170 g
• cup ¾ breadcrumb 85 g
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon Garlic powder
• 14 oz tofu 1 package, 395 g
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• 3 cloves garlic
• 1 cups ¾ bread crumbs 200 g

Roasted Red Pepper Vegan Mac 'N' Cheese

• 1 tablespoon olive oil
• 1 small onion diced
• 2 cloves garlic minced
• cup ¾ raw cashew soaked in water for two hours, 100 g
• 1 red pepper roasted
• 2 tablespoons nutritional yeast
• 1 tablespoon Tomato paste
• 1 tablespoons ½cornstarch
• teaspoon ½salt
• teaspoon ½smoked paprika
• 1 teaspoon ground mustard
• teaspoon ½turmeric
• 2 cups vegetable broth 480 mL
• 8 oz dry pasta cooked, 100 g
• smoked paprika to serve

Servings:

Instructions

Vegan Breakfast Cups

1. Preheat oven to 400ºF (200ºC)
2. In a powerful blender, pulse chickpeas until they reach a powder-like state.
3. Transfer chickpea flour to a strainer and strain over a large bowl.
4. Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
5. In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
6. Pour the liquid mixture into the dry mixture and whisk until smooth.
7. Let batter rest for 2 minutes.
8. Pour the mixture into a cupcake tin and add your toppings of choice
9. Bake 15 minutes.
10. Allow to cool, but serve warm.
11. Enjoy!

Kid-Friendly Vegan Pancakes

1. Preheat oven to 400ºF (200ºC)
2. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
3. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. Let it sit for 5-7 minutes.
4. Pour the liquid mixture into the dry mixture and whisk until smooth.
5. Let batter rest for 5 minutes.
6. Pour the batter onto a baking sheet covered with parchment paper, smooth batter out so it is even on all sides.
7. Add toppings of your choice
8. Bake for 15 minutes
9. Freeze for up to 1 month or serve warm with maple syrup.
10. Enjoy!

Quinoa Pizza Burgers

1. Preheat oven to 400˚F/200˚C.
2. In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
3. Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
4. Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
5. Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
6. Enjoy!

Popcorn Tofu Nuggets

1. In a small bowl combine bread crumbs, nutritional yeast, paprika, and garlic powder.
2. Preheat the oven to 400ºF (200ºC).
3. Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
4. Slice the drained tofu into cubes.
5. Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
6. Place nuggets on a wire rack over a baking sheet.
7. Bake for 40 minutes.
8. Allow to cool 5 minutes.
9. Enjoy!

Roasted Red Pepper Vegan Mac 'N' Cheese

1. In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
2. Add the garlic and cook for 2-3 minutes.
3. Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
4. Transfer sauce back into pot and cook until thickened, about 5 minutes.
5. Add pasta to the pot and stir until sauce is evenly distributed.
6. Top with smoked paprika and serve immediately.
7. Enjoy!

Share this Recipe