Vegan Recipes for Children


Vegan children should be able to enjoy the same types of foods as non-vegans. Learn to alter classic recipes to create vegan-friendly fare. Many children are willing to try new vegan foods. Vegan recipes for children are both healthful and tasty for the entire family.

Shake and Bake Tofu Nuggets

Let children shake in a 1 qt. zip-top bag: 1/4 cup of wheat germ with 1 tsp. of seasoning blend of your choice; options include seasoned salt, Italian seasoning, Cajun seasoning or garlic salt. Cut one 16 oz. block of extra-firm tofu into 1/2-to-1 inch cubes and add to the seasonings in the bag. Let the children shake the bag to coat the nuggets. Pour the nuggets onto a greased baking pan and cook at 425 degrees F for 12 to 15 minutes, or until golden brown. Serve warm with vegan mustard, ketchup or marinara sauce.

Vegan Vanilla Ice "Cream"

In a blender, mix 2 cups of non-dairy milk, 16 oz. silken tofu, 1 tbsp. vanilla extract and 1 cup of vegan sweetener (like maple syrup or agave nectar). Pour the mixture into an ice cream freezer and freeze according to the manufacturer's instructions. Add 1/4 cup of carob powder to the mixture to make a chocolate-flavored ice "cream."

Vegan Macaroni and "Cheese"

Prepare 3 cups of any type of pasta and set aside in a 2 qt. casserole dish. Preheat the broiler to high. This can also be done with a blend of 1 1/2 cup of cooked pasta with 1 1/2 cup of cooked vegetables. Place a 2 qt. saucepan over medium heat. Whisk together 2 cups of vegetable broth with 1/4 cup of flour, 1 tsp. of turmeric and 1 tsp. of garlic powder. Pour this into the saucepan with 3/4 cup of nutritional yeast flakes and cook for five minutes, stirring constantly until the mixture is thick and bubbly. Add 1 tsp. lemon juice and 1/2 tsp. prepared yellow mustard and salt and pepper to taste. Stir to combine and remove from the heat. Pour the "cheese" sauce over the prepared pasta. Sprinkle 1/4 cup of wheat germ or bread crumbs over the top of the casserole, if desired.

Keywords: vegan, children recipes, vegetarian kids

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor in Arts in history from the University of Houston.

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