18 Delicious Kid Friendly Vegan Recipes Easy

Mealtime just got a whole lot easier and more exciting with our collection of 18 Delicious Kid-Friendly Vegan Recipes! Whether you’re navigating picky eaters or simply looking for wholesome, plant-based meals the whole family will love, we’ve got you covered. From quick dinners to sweet treats, these easy-to-make dishes are sure to delight. Keep scrolling to discover your next favorite recipe!

Vegan Mac and Cheese

You won’t believe how creamy and satisfying this vegan mac and cheese is, without a drop of dairy. Perfect for weeknights or impressing guests, it’s a game-changer.

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 2 cups unsweetened almond milk
• 1/3 cup nutritional yeast
• 2 tbsp white miso paste
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 12 oz elbow macaroni
• 1 tbsp extra virgin olive oil
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Grease a baking dish with olive oil.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. Blend soaked cashews, almond milk, nutritional yeast, miso paste, Dijon mustard, garlic powder, onion powder, smoked paprika, and turmeric until smooth. Tip: For extra creaminess, blend for at least 2 minutes.
4. Combine cooked macaroni with cashew sauce in the baking dish. Stir well.
5. Mix panko breadcrumbs with a drizzle of olive oil. Sprinkle evenly over macaroni. Tip: For a golden crust, press breadcrumbs lightly into the surface.
6. Bake for 20 minutes or until top is crispy and golden. Tip: Let it sit for 5 minutes before serving for easier scooping.

Golden and bubbly, this vegan mac and cheese boasts a rich, cheesy flavor with a satisfying crunch. Serve with a side of steamed broccoli for a complete meal.

Peanut Butter Banana Smoothie

A creamy, nutrient-packed peanut butter banana smoothie is the ultimate quick breakfast or post-workout refresher.

Ingredients

• 1 large ripe banana, frozen
• 2 tbsp creamy natural peanut butter
• 1 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup ice cubes

Instructions

1. Peel the banana and slice it into chunks before freezing for at least 2 hours for optimal creaminess.
2. In a high-powered blender, combine the frozen banana chunks, peanut butter, almond milk, Greek yogurt, honey, vanilla extract, and ground cinnamon.
3. Blend on high speed for 30 seconds, then add the ice cubes and continue blending until the mixture is smooth and uniform, about another 30 seconds. Tip: For a thicker smoothie, add more ice cubes one at a time until desired consistency is reached.
4. Pour the smoothie into a chilled glass and serve immediately. Tip: Drizzle additional peanut butter on top for an extra flavor boost and visual appeal.
5. Clean the blender immediately after use to prevent residue from hardening. Tip: A quick blend with warm water and a drop of dish soap makes cleanup effortless.

Yielding a velvety texture with a perfect balance of sweetness and nuttiness, this smoothie pairs wonderfully with a sprinkle of granola or a side of whole-grain toast for a more substantial meal.

Chickpea Nuggets

You won’t believe how these chickpea nuggets rival the real thing. Crispy on the outside, tender inside, they’re a game-changer for plant-based eating.

Ingredients

– 2 cups cooked chickpeas, drained and patted dry
– 1/4 cup tahini
– 2 tbsp nutritional yeast
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 cup all-purpose flour
– 1/2 tsp sea salt
– 2 tbsp olive oil
– 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, tahini, nutritional yeast, garlic powder, smoked paprika, flour, and salt. Pulse until mixture is coarse but holds together when pressed.
3. Tip: For extra flavor, toast the garlic powder and smoked paprika in a dry pan for 30 seconds before adding.
4. Form mixture into 1-inch nuggets. Roll each in panko breadcrumbs, pressing lightly to adhere.
5. Tip: Wet hands slightly to prevent sticking when forming nuggets.
6. Arrange nuggets on prepared baking sheet. Drizzle with olive oil.
7. Bake for 20 minutes, flipping halfway, until golden and crispy.
8. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.
Bite into these nuggets for a satisfying crunch that gives way to a savory, umami-rich center. Serve with a side of spicy aioli or atop a salad for a hearty meal.

Sweet Potato Pancakes

Bold flavors and wholesome ingredients come together in these sweet potato pancakes, a perfect blend of sweet and savory for any meal. This recipe delivers fluffy, golden pancakes with a nutritious twist.

Ingredients

– 1 cup mashed sweet potato, cooled
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/2 tsp salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup buttermilk
– 2 tbsp clarified butter, melted
– 1 tsp vanilla extract
– Clarified butter, for greasing

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, combine mashed sweet potato, eggs, buttermilk, melted clarified butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
4. Heat a griddle or large skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip pancakes and cook until golden brown and cooked through, about 1-2 minutes more.
7. Repeat with remaining batter, greasing the griddle as needed.
8. Serve warm. For extra flavor, drizzle with maple syrup or top with a dollop of whipped cream.
Sweet potato pancakes offer a subtly sweet, moist interior with a crisp exterior. Try serving them with a sprinkle of toasted pecans for added crunch and depth.

Avocado Chocolate Mousse

You won’t believe how creamy and rich this dessert is, yet it’s surprisingly simple to make. Avocado Chocolate Mousse blends the health benefits of avocado with the indulgent taste of chocolate for a guilt-free treat.

Ingredients

• 2 ripe Hass avocados, peeled and pitted
• 1/2 cup high-quality dark cocoa powder
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 cup almond milk, unsweetened
• Pinch of sea salt

Instructions

1. Place the peeled and pitted avocados in a food processor. Blend until completely smooth, about 2 minutes.
2. Add the dark cocoa powder, maple syrup, vanilla extract, almond milk, and sea salt to the food processor. Blend until all ingredients are fully incorporated and the mixture is silky, about 3 minutes. Scrape down the sides as needed.
3. Transfer the mousse to individual serving dishes. Chill in the refrigerator for at least 1 hour to set.
4. Before serving, let the mousse sit at room temperature for 5 minutes to soften slightly. This enhances the creamy texture.

Oozing with velvety smoothness, this mousse strikes a perfect balance between sweet and rich. Serve with fresh berries or a sprinkle of cocoa nibs for added texture.

Quinoa Pizza Bites

Zesty and nutritious, these Quinoa Pizza Bites pack a punch of flavor in a bite-sized form. Perfect for snacking or as a party appetizer, they’re a healthier twist on a classic favorite.

Ingredients

• 1 cup cooked quinoa, cooled
• 1/2 cup grated Parmesan cheese
• 1/4 cup marinara sauce
• 1/4 cup finely chopped pepperoni
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil, for greasing

Instructions

1. Preheat oven to 375°F. Lightly grease a mini muffin tin with olive oil.
2. In a large bowl, combine cooked quinoa, Parmesan cheese, marinara sauce, pepperoni, beaten egg, garlic powder, oregano, sea salt, and black pepper. Mix until well incorporated.
3. Fill each muffin cup to the top with the quinoa mixture, pressing down lightly to compact.
4. Bake for 15-18 minutes, or until the edges are golden brown and the tops are firm to the touch.
5. Let cool in the tin for 5 minutes before removing. Use a butter knife to loosen edges if needed.

Crunchy on the outside with a chewy center, these bites offer a savory blend of flavors. Serve with a side of warmed marinara for dipping or atop a salad for a protein boost.

Berry Oatmeal Bars

Berry oatmeal bars are a versatile treat, perfect for breakfast or a snack. Packed with juicy berries and hearty oats, they strike a balance between sweet and tart.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1 cup mixed berries (fresh or frozen)
• 1 tbsp cornstarch
• 1 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, combine oats, melted butter, brown sugar, granulated sugar, and salt. Mix until fully incorporated.
3. Press half of the oat mixture firmly into the bottom of the prepared pan. Use the back of a spoon to create an even layer.
4. In another bowl, toss berries with cornstarch and lemon juice until evenly coated. Spread berry mixture over the oat layer.
5. Sprinkle remaining oat mixture over berries, pressing lightly to adhere. Bake for 35 minutes, or until top is golden brown.
6. Cool completely in pan on a wire rack before lifting out and cutting into bars.

These bars offer a delightful contrast between the crisp oat layers and the soft, jammy berry center. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert.

Lentil Soup

Bold flavors and hearty ingredients make this lentil soup a comforting choice for any season. It’s a simple dish that packs a nutritional punch, perfect for a quick weeknight dinner.

Ingredients

– 1 cup dried green lentils, rinsed and drained
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 large carrot, peeled and diced
– 1 celery stalk, diced
– 4 cups low-sodium vegetable broth
– 1 bay leaf
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5 minutes.
3. Stir in lentils, vegetable broth, bay leaf, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
5. Remove bay leaf. Season with salt to taste.
6. For a smoother texture, blend half of the soup with an immersion blender.
7. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.
Rich in protein and fiber, this lentil soup has a velvety texture with a smoky depth from the paprika. Try serving it with a slice of crusty bread for dipping.

Vegan Spaghetti Bolognese

Zesty and hearty, this Vegan Spaghetti Bolognese swaps meat for lentils without sacrificing depth of flavor. Perfect for a cozy dinner, it’s a plant-based twist on the classic that everyone will love.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 tbsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 tsp sea salt
• 12 oz spaghetti
• Fresh basil leaves, for garnish

Instructions

1. In a medium saucepan, combine lentils with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess water.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5 minutes until vegetables soften.
3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
4. Add crushed tomatoes, cooked lentils, oregano, basil, red pepper flakes, and salt. Simmer uncovered for 20 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain.
6. Serve the lentil Bolognese over cooked spaghetti. Garnish with fresh basil leaves.

Bold flavors and a meaty texture make this dish a satisfying meal. Try topping with nutritional yeast for a cheesy finish or serve with a side of garlic bread for extra comfort.

Carrot Cake Energy Balls

Ready for a quick, nutritious snack? These Carrot Cake Energy Balls pack flavor and energy into every bite. Perfect for on-the-go mornings or a post-workout boost.

Ingredients

• 1 cup finely grated, organic carrots
• 1 cup almond flour
• 1/2 cup pitted Medjool dates, soaked in warm water for 10 minutes
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup unsweetened, shredded coconut

Instructions

1. Drain the soaked Medjool dates and pat dry with a paper towel.
2. In a food processor, combine the grated carrots, almond flour, dates, maple syrup, cinnamon, nutmeg, and sea salt. Process until the mixture forms a sticky dough, about 2 minutes.
3. Tip: For a smoother texture, ensure the dates are well-soaked and soft before processing.
4. Transfer the dough to a bowl and refrigerate for 30 minutes to firm up.
5. Tip: Chilling the dough makes it easier to handle and shape.
6. Once chilled, scoop tablespoon-sized portions of the dough and roll into balls.
7. Roll each ball in the shredded coconut until fully coated.
8. Tip: For extra flavor, toast the shredded coconut lightly before coating.
9. Place the energy balls on a parchment-lined tray and refrigerate for an additional hour to set.

Hearty and moist, these energy balls mimic the classic carrot cake flavor. Serve them chilled for a refreshing treat or pack them for a healthy snack on the move.

Zucchini Muffins

Delightfully moist and subtly sweet, zucchini muffins are a perfect grab-and-go breakfast or snack. Packed with fresh zucchini, they offer a nutritious twist on a classic treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• 1 1/2 cups grated zucchini, excess moisture squeezed out

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine eggs, clarified butter, and vanilla extract. Tip: Ensure all ingredients are at room temperature for even mixing.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Gently stir in the grated zucchini until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Fluffy and tender, these zucchini muffins boast a delicate crumb and a hint of spice. Serve them warm with a dollop of cream cheese for an extra indulgent treat.

Black Bean Brownies

Zero excuses needed for these decadent Black Bean Brownies. They’re rich, fudgy, and packed with protein, making them a guilt-free indulgence.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 3 large pasture-raised eggs, lightly beaten
• 3 tbsp coconut oil, melted
• 1/2 cup cocoa powder, unsweetened
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1/2 cup coconut sugar
• 1/3 cup dark chocolate chips
• 1/2 tsp baking powder

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. In a food processor, combine black beans, eggs, melted coconut oil, cocoa powder, sea salt, vanilla extract, coconut sugar, and baking powder. Process until smooth.
3. Fold in dark chocolate chips with a spatula for even distribution.
4. Pour batter into prepared pan, smoothing the top with the spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted comes out mostly clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed slightly warm, these brownies boast a dense, moist texture with a deep chocolate flavor. Serve with a dollop of coconut whipped cream for an extra treat.

Pumpkin Apple Cookies

Luscious and warmly spiced, these pumpkin apple cookies blend autumn’s finest flavors into a tender, cake-like treat. Perfect for crisp mornings or as a sweet afternoon pick-me-up.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup finely diced apple

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the lightly beaten egg and pumpkin puree until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, sea salt, cinnamon, nutmeg, and cloves.
5. Gradually add dry ingredients to wet, mixing until just combined. Fold in diced apple.
6. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7. Bake for 12-14 minutes, or until edges are lightly golden and centers are set.
8. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Hearty yet delicate, these cookies boast a moist interior with bursts of apple. Serve warm with a dollop of whipped cream for an indulgent twist.

Spinach Pasta

Easy to whip up and packed with nutrients, this spinach pasta dish is a weeknight savior. Fresh flavors and simple techniques make it a go-to.

Ingredients

• 8 oz dried pasta
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 4 cups fresh spinach, tightly packed
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add spinach to the skillet, stirring until wilted, about 2 minutes. Tip: Use tongs to easily toss the spinach.
4. Pour in heavy cream and bring to a simmer. Let it reduce slightly, about 2 minutes.
5. Stir in Parmesan cheese until melted and smooth. Tip: Add reserved pasta water as needed to adjust sauce consistency.
6. Add drained pasta to the skillet, tossing to coat evenly in the sauce. Season with salt to taste. Tip: For extra flavor, finish with a drizzle of olive oil.

Lusciously creamy with a hint of spice, this spinach pasta is a delight. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Almond Butter Stuffed Dates

Nothing beats the simplicity and elegance of Almond Butter Stuffed Dates for a quick, nutritious snack. These bites are a perfect blend of sweet and creamy, with a satisfying crunch.

Ingredients

• 12 Medjool dates, pitted
• 1/4 cup smooth almond butter
• 1 tbsp raw honey
• 1/4 tsp sea salt flakes
• 1/2 tsp vanilla extract
• 2 tbsp crushed roasted almonds

Instructions

1. Preheat your oven to 350°F to toast the almonds for extra flavor.
2. In a small bowl, mix almond butter, raw honey, sea salt flakes, and vanilla extract until smooth.
3. Using a piping bag or a small spoon, fill each pitted date with the almond butter mixture.
4. Sprinkle the crushed roasted almonds over the stuffed dates for a crunchy texture.
5. Chill in the refrigerator for 15 minutes to set the filling before serving.

Zesty and rich, these Almond Butter Stuffed Dates offer a delightful contrast of textures. Serve them on a platter with dark chocolate drizzle for an extra indulgent touch.

Coconut Yogurt Parfait

Nothing beats the simplicity and freshness of a Coconut Yogurt Parfait for a quick, nutritious breakfast or snack.

Ingredients

• 1 cup coconut yogurt, unsweetened
• 1/2 cup granola, gluten-free
• 1/4 cup fresh blueberries
• 1 tbsp chia seeds
• 1 tsp pure vanilla extract
• 1 tbsp raw honey

Instructions

1. In a small bowl, mix coconut yogurt with pure vanilla extract until well combined.
2. Layer the bottom of a parfait glass with 1/3 of the yogurt mixture.
3. Sprinkle 1/3 of the granola evenly over the yogurt.
4. Add a layer of fresh blueberries, using half the amount.
5. Repeat the layers twice, finishing with a sprinkle of chia seeds on top.
6. Drizzle raw honey over the final layer for a touch of sweetness.
7. Chill in the refrigerator for 15 minutes to allow flavors to meld.

Best enjoyed cold, this parfait offers a delightful contrast between the creamy yogurt and crunchy granola. The blueberries add a burst of freshness, making it a perfect summer treat.

Tomato Basil Pasta

Delight in the simplicity of Tomato Basil Pasta, a dish that marries ripe tomatoes and fresh basil with al dente pasta for a quick, flavorful meal.

Ingredients

• 8 oz dried spaghetti
• 2 cups San Marzano tomatoes, crushed
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/2 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 cup Parmigiano-Reggiano, freshly grated

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring occasionally, and cook for 9 minutes until al dente.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
5. Stir in crushed tomatoes and sea salt, simmering for 5 minutes to meld flavors.
6. Reserve 1/2 cup pasta water, then drain spaghetti.
7. Toss spaghetti with tomato sauce, adding reserved pasta water as needed to loosen.
8. Remove from heat, fold in torn basil leaves.
9. Serve immediately, topped with freshly grated Parmigiano-Reggiano.

Enjoy the vibrant, fresh flavors and slightly chewy texture of the pasta. For a twist, serve with a drizzle of high-quality olive oil and extra basil leaves on top.

Chocolate Avocado Pudding

Fancy a dessert that’s both indulgent and wholesome? Chocolate avocado pudding blends rich cocoa with creamy avocado for a guilt-free treat. It’s quick, easy, and surprisingly nutritious.

Ingredients

– 2 ripe avocados, peeled and pitted
– 1/2 cup unsweetened cocoa powder
– 1/4 cup pure maple syrup
– 1/4 cup almond milk
– 1 tsp pure vanilla extract
– 1/8 tsp sea salt

Instructions

1. Place the peeled and pitted avocados in a food processor. Blend until smooth, about 1 minute.
2. Add the unsweetened cocoa powder, pure maple syrup, almond milk, pure vanilla extract, and sea salt to the food processor. Tip: Scrape down the sides to ensure all ingredients are fully incorporated.
3. Blend the mixture on high speed for 2 minutes, or until completely smooth and creamy. Tip: If the pudding is too thick, add almond milk 1 tbsp at a time until desired consistency is reached.
4. Transfer the pudding to serving bowls. Chill in the refrigerator for at least 30 minutes before serving. Tip: For an extra touch, garnish with shaved dark chocolate or fresh berries.
Now you have a velvety, rich pudding that’s packed with healthy fats and antioxidants. Serve it in small glasses for an elegant presentation or enjoy it straight from the bowl for a quick snack.

Conclusion

You’ve just discovered a treasure trove of 18 delicious, kid-friendly vegan recipes that are as easy to make as they are enjoyable to eat! Whether you’re a seasoned vegan family or just exploring plant-based options, these dishes promise to delight. Don’t forget to leave a comment with your favorites and share the love—and this article—on Pinterest. Happy cooking!

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