Diving into the world of vegan cooking for kids doesn’t have to be daunting! Whether you’re whipping up quick weeknight dinners or exploring new flavors together, our roundup of 18 delicious and easy-to-make vegan recipes is here to inspire. From creamy pastas to sweet treats, these kid-approved dishes promise to delight even the pickiest eaters. Ready to make mealtime magic? Let’s get cooking!
Vegan Mac and Cheese
Revered for its comforting embrace, vegan mac and cheese reimagines the classic with a creamy, plant-based twist that doesn’t skimp on richness or depth. This version, with its velvety sauce and al dente pasta, promises to delight both vegans and cheese lovers alike.
Ingredients
- 2 cups of elbow macaroni
- A splash of olive oil
- 1 cup of raw cashews, soaked overnight
- A couple of garlic cloves
- 1/4 cup of nutritional yeast
- 1 tbsp of lemon juice
- 1/2 tsp of turmeric
- 1/2 tsp of smoked paprika
- A pinch of salt
- 1 cup of unsweetened almond milk
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside, tossing with a splash of olive oil to prevent sticking.
- While the pasta cooks, blend the soaked cashews, garlic cloves, nutritional yeast, lemon juice, turmeric, smoked paprika, salt, and almond milk in a high-speed blender until completely smooth, about 2 minutes. Tip: For an extra creamy sauce, blend for an additional minute.
- Pour the cashew sauce into a large saucepan over medium heat, stirring constantly until it thickens slightly, about 3 minutes. Tip: Keep the heat medium to avoid scorching the sauce.
- Add the cooked macaroni to the saucepan with the sauce, stirring gently until every piece is evenly coated. Tip: Let it sit for a minute off the heat to allow the flavors to meld.
Hearty and satisfying, this vegan mac and cheese boasts a creamy texture and a smoky, cheesy flavor that’s surprisingly authentic. Serve it topped with crispy breadcrumbs or a sprinkle of fresh herbs for an extra touch of elegance.
Sweet Potato and Black Bean Quesadillas
Fusing the earthy sweetness of sweet potatoes with the hearty richness of black beans, these quesadillas are a celebration of texture and flavor, perfect for a cozy dinner or a vibrant lunch.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- A couple of cups of shredded Monterey Jack cheese
- 1 can of black beans, rinsed and drained
- A splash of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- A pinch of salt
- 4 large flour tortillas
- A dollop of sour cream for serving
- A handful of fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with a splash of olive oil, ground cumin, smoked paprika, and a pinch of salt until evenly coated.
- Spread the sweet potatoes on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
- While the sweet potatoes roast, warm a large skillet over medium heat and lightly toast each tortilla for about 30 seconds per side to make them pliable.
- Layer the roasted sweet potatoes, black beans, and shredded Monterey Jack cheese on half of each tortilla, then fold over to create a half-moon shape.
- Return the quesadillas to the skillet over medium heat and cook for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.
- Let the quesadillas sit for a minute before cutting into wedges to allow the cheese to set slightly.
- Serve with a dollop of sour cream and a sprinkle of fresh cilantro for a fresh contrast to the rich, smoky flavors.
Brimming with a delightful contrast of creamy, crispy, and tender textures, these quesadillas are a testament to the magic of simple ingredients. For an extra kick, serve with a side of spicy salsa or a drizzle of chipotle mayo.
Peanut Butter and Banana Smoothie
Gracefully blending the creamy richness of peanut butter with the natural sweetness of bananas, this smoothie is a delightful symphony of flavors that promises to energize your morning or serve as a refreshing afternoon pick-me-up.
Ingredients
- 2 ripe bananas, peeled and sliced
- 2 tablespoons of creamy peanut butter
- 1 cup of milk (any kind you prefer)
- A splash of vanilla extract
- A couple of ice cubes
- A drizzle of honey (optional, for extra sweetness)
Instructions
- Start by adding the sliced bananas into your blender.
- Scoop in the peanut butter, followed by the milk.
- Add a splash of vanilla extract for that aromatic depth.
- Throw in a couple of ice cubes to chill the smoothie to perfection.
- Blend on high for about 30 seconds, or until the mixture is smooth and homogenous. Tip: If the smoothie is too thick, add a little more milk to reach your desired consistency.
- Give it a quick taste test. If you prefer it sweeter, drizzle in some honey and blend for another 5 seconds. Tip: For a richer flavor, use frozen bananas instead of fresh ones.
- Pour into a tall glass and serve immediately. Tip: Garnish with a thin banana slice or a light sprinkle of cinnamon for an elegant touch.
Fluffy and velvety, this smoothie strikes the perfect balance between nutty and sweet, with a texture that’s both refreshing and satisfying. Serve it in a chilled glass with a straw for a cozy morning ritual or as a sophisticated beverage at your next brunch gathering.
Chickpea Nuggets
Perfectly crispy on the outside yet tender within, these chickpea nuggets are a delightful twist on a classic favorite, offering a plant-based alternative that doesn’t skimp on flavor or satisfaction.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup all-purpose flour
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- A splash of olive oil
- A couple of tbsp water, as needed
- Salt, to bind the flavors together
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
- In a food processor, blend the chickpeas until they’re mostly smooth but still have a bit of texture for that perfect nugget consistency.
- Transfer the chickpea mixture to a bowl and stir in the flour, nutritional yeast, garlic powder, smoked paprika, and a pinch of salt. If the mixture feels too dry, add water a tablespoon at a time until it comes together.
- Shape the mixture into small nuggets, about the size of a ping pong ball, then flatten slightly. Tip: Wetting your hands can prevent the mixture from sticking.
- Brush each nugget lightly with olive oil to help them crisp up in the oven.
- Bake for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy on the outside.
- Let them cool for a couple of minutes before serving to allow them to firm up. Tip: They’ll crisp up even more as they cool.
Zesty and satisfying, these chickpea nuggets boast a smoky depth from the paprika and a cheesy note thanks to the nutritional yeast. Serve them with a side of tangy barbecue sauce or a creamy avocado dip for an extra layer of flavor.
Avocado Chocolate Pudding
Never has a dessert so decadently rich in flavor also boasted such a wholesome profile as this Avocado Chocolate Pudding. Its velvety texture and deep cocoa notes make it an irresistible treat that’s as nourishing as it is indulgent.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1/2 cup of cocoa powder
- 1/4 cup of maple syrup
- A splash of vanilla extract
- A pinch of salt
- A couple of tablespoons of almond milk, just to loosen
Instructions
- Scoop the flesh of the avocados into a food processor or blender.
- Add the cocoa powder, maple syrup, vanilla extract, and salt to the avocados.
- Blend the mixture on high speed until completely smooth, scraping down the sides as needed. Tip: If the mixture is too thick, add almond milk one tablespoon at a time until desired consistency is reached.
- Once smooth, taste the pudding and adjust sweetness with a bit more maple syrup if needed. Tip: The ripeness of your avocados will affect the sweetness, so adjust accordingly.
- Transfer the pudding to serving bowls or glasses. Tip: For an extra touch of elegance, layer the pudding with fresh berries or a dollop of whipped coconut cream.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the texture to firm up slightly.
Heavenly in its creaminess, this pudding surprises with its depth of chocolate flavor, perfectly balanced by the subtle richness of avocado. Serve it chilled with a sprinkle of sea salt or a drizzle of caramel for an extra decadent twist.
Vegetable Lentil Soup
Just as the seasons begin to turn, a bowl of Vegetable Lentil Soup offers a comforting embrace, blending hearty lentils with a vibrant array of vegetables for a dish that’s both nourishing and deeply flavorful.
Ingredients
- 1 cup of dried green lentils, rinsed
- A couple of carrots, diced
- A couple of celery stalks, diced
- 1 medium onion, finely chopped
- A splash of olive oil
- 4 cups of vegetable broth
- 1 can (14.5 oz) of diced tomatoes
- A pinch of salt and freshly ground black pepper
- 1 teaspoon of ground cumin
- A handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the finely chopped onion, diced carrots, and celery, sautéing until the vegetables soften, about 5 minutes.
- Stir in the rinsed lentils, ground cumin, salt, and pepper, coating them well with the vegetable mixture.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 25 minutes, or until the lentils are tender.
- Tip: For a smoother texture, blend half of the soup before serving.
- Tip: Adjust the seasoning with more salt and pepper if needed, but remember the flavors will deepen as the soup sits.
- Tip: Garnish with fresh parsley for a burst of color and freshness.
Hearty and wholesome, this Vegetable Lentil Soup boasts a rich texture and a harmonious blend of spices. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for a creamy contrast.
Quinoa Pizza Bites
On a quest for a snack that’s both nutritious and irresistibly delicious? These Quinoa Pizza Bites are a game-changer, blending the wholesome goodness of quinoa with the beloved flavors of pizza in a bite-sized package.
Ingredients
- 1 cup of cooked quinoa
- A couple of eggs
- A splash of olive oil
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- A handful of mini pepperoni slices
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried oregano
- A pinch of salt
Instructions
- Preheat your oven to 375°F and lightly grease a mini muffin tin with a splash of olive oil.
- In a large bowl, mix together the cooked quinoa, eggs, mozzarella, Parmesan, garlic powder, oregano, and salt until well combined. Tip: For extra flavor, let the mixture sit for 5 minutes to allow the quinoa to absorb the seasonings.
- Spoon the quinoa mixture into the prepared muffin tin, filling each cup about 3/4 full. Press a couple of mini pepperoni slices into the top of each bite.
- Bake for 15-20 minutes, or until the edges are golden and the bites are set. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
- Let the bites cool in the tin for 5 minutes before transferring them to a wire rack. Tip: Use a small spoon or knife to gently loosen the edges if they stick.
Golden and crisp on the outside with a chewy, cheesy center, these Quinoa Pizza Bites are a delightful twist on pizza night. Serve them with a side of marinara sauce for dipping, or pack them as a protein-packed snack for on-the-go energy.
Spinach and Apple Muffins
Kindly imagine a muffin that marries the earthy depth of spinach with the sweet crispness of apple, creating a delightful contrast in every bite. These Spinach and Apple Muffins are not just a treat for the palate but a vibrant addition to any table, perfect for those seeking a nutritious yet indulgent snack.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 1 tbsp of baking powder
- A pinch of salt
- 1 cup of fresh spinach, finely chopped
- 1 large apple, peeled and diced
- 1/2 cup of milk
- A splash of vanilla extract
- 1/3 cup of vegetable oil
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the chopped spinach and diced apple to the dry ingredients, tossing lightly to coat them in flour. This helps prevent them from sinking to the bottom during baking.
- In another bowl, mix the milk, vanilla extract, vegetable oil, and egg until smooth. Tip: For an extra fluffy texture, ensure all wet ingredients are at room temperature before mixing.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop can make this process cleaner and more uniform.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly touched.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Tip: This resting period helps the muffins set and makes them easier to remove.
The muffins boast a moist crumb with pockets of tender apple and flecks of green spinach, offering a subtle sweetness balanced by the vegetal note. Serve them warm with a dollop of cream cheese or enjoy them as a quick breakfast on the go for a burst of morning energy.
Carrot and Oat Cookies
Caramelized to perfection, these carrot and oat cookies blend the earthy sweetness of carrots with the hearty texture of oats, creating a delightful treat that’s as nutritious as it is delicious. Perfect for a cozy afternoon snack or a guilt-free dessert, they’re a testament to the magic of simple ingredients.
Ingredients
- 1 cup of grated carrots (packed)
- 1 cup of rolled oats
- 1/2 cup of all-purpose flour
- 1/2 cup of brown sugar
- 1/4 cup of melted butter
- 1 egg
- A splash of vanilla extract
- A pinch of salt
- 1/2 tsp of cinnamon
- 1/4 tsp of baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the grated carrots, rolled oats, flour, brown sugar, melted butter, egg, vanilla extract, salt, cinnamon, and baking soda until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes to allow the oats to absorb the moisture.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to press down the dough for even cookies.
- Bake for 12-15 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Soft in the center with a slight crunch around the edges, these cookies offer a comforting blend of flavors. Serve them warm with a dollop of cream cheese frosting for an extra indulgent treat.
Berry Chia Seed Jam
This summer, transform your breakfast routine with a jar of homemade Berry Chia Seed Jam, a luscious spread that marries the natural sweetness of berries with the nutritional powerhouse of chia seeds.
Ingredients
- 2 cups of mixed berries (strawberries, blueberries, and raspberries work wonderfully)
- 2 tablespoons of chia seeds
- A splash of lemon juice (about 1 tablespoon)
- A couple of tablespoons of honey or maple syrup, depending on how sweet you like it
Instructions
- In a medium saucepan, combine the mixed berries and lemon juice over medium heat. Stir occasionally until the berries break down and release their juices, about 5 minutes.
- Once the berries are soft, use a fork or potato masher to crush them to your desired consistency. For a smoother jam, you can blend half of the mixture and then return it to the pan.
- Stir in the chia seeds and sweetener, then reduce the heat to low. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens to a jam-like consistency. Tip: The jam will continue to thicken as it cools, so don’t worry if it seems a bit runny at this stage.
- Remove the jam from the heat and let it cool to room temperature before transferring it to a jar or container. Tip: For an extra flavor boost, add a pinch of cinnamon or vanilla extract while the jam is cooling.
- Store the jam in the refrigerator for up to two weeks. Tip: If you notice the jam is too thick after refrigeration, a little warm water can loosen it up to your liking.
Out of the jar, this Berry Chia Seed Jam boasts a vibrant color and a texture that’s perfectly spreadable, with little bursts of berry goodness in every bite. Try it swirled into yogurt, dolloped on pancakes, or as a sweet layer in your next parfait for a delightful twist.
Zucchini Bread
Few things capture the essence of summer quite like a loaf of zucchini bread, with its moist crumb and delicate balance of sweetness and spice. This beloved quick bread is a testament to the versatility of garden-fresh zucchini, transforming it into a tender, flavorful treat that’s as perfect for breakfast as it is for an afternoon snack.
Ingredients
- 2 cups of grated zucchini (about 2 medium zucchinis)
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 3 large eggs
- 1 cup of vegetable oil
- 2 1/4 cups of sugar
- 2 teaspoons of vanilla extract
- a handful of chopped walnuts (optional)
Instructions
- Preheat your oven to 325°F (165°C) and grease two 8×4 inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
- Stir the grated zucchini into the wet ingredients. Tip: Squeeze excess moisture from the zucchini to prevent a soggy loaf.
- Gradually blend the dry ingredients into the wet mixture, being careful not to overmix. Fold in walnuts if using.
- Divide the batter evenly between the prepared pans. Tip: For an even rise, tap the pans gently on the counter to remove air bubbles.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the tops are browning too quickly.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
This zucchini bread boasts a wonderfully moist texture and a rich, spiced flavor that deepens over time. Try serving it toasted with a smear of cream cheese for an extra indulgent twist.
Coconut Yogurt Parfait
This Coconut Yogurt Parfait is a delightful blend of creamy textures and tropical flavors, perfect for a refreshing breakfast or a light dessert. The layers of coconut yogurt, fresh fruit, and crunchy granola create a harmonious balance that’s both satisfying and elegant.
Ingredients
- 1 cup of coconut yogurt
- A handful of fresh berries (strawberries, blueberries, or raspberries)
- A couple of tablespoons of honey
- A splash of vanilla extract
- 1/2 cup of granola
- A few mint leaves for garnish
Instructions
- In a small bowl, mix the coconut yogurt with a splash of vanilla extract and a couple of tablespoons of honey until well combined. Tip: For a smoother consistency, let the yogurt sit at room temperature for about 10 minutes before mixing.
- Take a clear glass or parfait dish and start layering. Begin with a spoonful of the coconut yogurt mixture at the bottom.
- Add a layer of fresh berries on top of the yogurt. Tip: If using strawberries, slice them thinly for easier layering.
- Sprinkle a layer of granola over the berries, ensuring an even distribution for that perfect crunch.
- Repeat the layers until the glass is nearly full, finishing with a final dollop of coconut yogurt on top.
- Garnish with a few mint leaves for a fresh, aromatic touch. Tip: Lightly slap the mint leaves between your hands before adding them to release their essential oils.
Finished with a flourish, this parfait offers a creamy, crunchy, and fruity experience in every spoonful. For an extra touch of elegance, serve it in a champagne flute or alongside a drizzle of melted dark chocolate.
Pumpkin Pancakes
Zesty mornings call for something special, and these pumpkin pancakes are just the ticket—fluffy, spiced, and utterly comforting, they’re a celebration of autumn’s bounty on a plate.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of pumpkin pie spice
- 3/4 cup of pumpkin puree
- 1 large egg
- a splash of vanilla extract
- 3/4 cup of buttermilk
- a couple of tablespoons of melted butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- In another bowl, mix the pumpkin puree, egg, vanilla extract, buttermilk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay for fluffy pancakes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings.
Now, these pumpkin pancakes boast a moist, tender crumb with a warm spice kick that’s perfectly balanced by the sweetness of the batter. For an extra indulgent twist, drizzle with maple syrup and a dollop of whipped cream, or layer them with slices of caramelized apples for a festive breakfast stack.
Almond Butter and Jelly Sandwiches
Elevating the humble classic to new heights, our Almond Butter and Jelly Sandwich combines creamy, rich almond butter with the sweet tang of your favorite jelly, all nestled between slices of artisanal bread. This version promises a gourmet twist on the beloved childhood staple, perfect for a sophisticated snack or a light lunch.
Ingredients
- 2 slices of your favorite artisanal bread
- A generous smear of almond butter (about 2 tablespoons)
- A couple of tablespoons of your preferred jelly or jam
- A tiny pinch of sea salt (optional, to enhance flavors)
Instructions
- Start by toasting the 2 slices of artisanal bread to your desired level of crispness, aiming for a light golden color for the perfect texture.
- While the bread is still warm, evenly spread the almond butter on one slice. The warmth will help the almond butter spread more easily and melt slightly for a richer flavor.
- On the other slice, spread your chosen jelly or jam evenly. If you’re using a chunkier jam, make sure to distribute the fruit pieces uniformly for every bite.
- Optional: Sprinkle a tiny pinch of sea salt over the almond butter to elevate the nutty flavors and balance the sweetness of the jelly.
- Press the two slices together gently, ensuring the fillings reach the edges without spilling out. For a neat presentation, you can trim the crusts, though this is purely optional.
- Cut the sandwich diagonally for easy handling and a visually appealing presentation. Serve immediately to enjoy the contrast of textures and temperatures.
Lusciously creamy with a hint of crunch from the toasted bread, this sandwich offers a delightful play of textures. For an extra touch of elegance, serve with a side of fresh berries or a drizzle of honey over the top.
Mashed Cauliflower
For those seeking a lighter alternative to traditional mashed potatoes, mashed cauliflower offers a creamy, comforting texture with a subtly sweet, nutty flavor that pairs beautifully with a variety of main dishes.
Ingredients
- 1 large head of cauliflower, cut into florets
- A couple of cloves of garlic, minced
- A splash of heavy cream
- 2 tablespoons of butter
- A pinch of salt
- A sprinkle of freshly ground black pepper
- A handful of grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the cauliflower florets and cook until they are very tender, about 10 minutes. Tip: To check for doneness, pierce a floret with a fork; it should slide off easily.
- Drain the cauliflower well and return it to the pot.
- Add the minced garlic, heavy cream, butter, salt, and black pepper to the pot.
- Using a potato masher or an immersion blender, mash the cauliflower until it reaches your desired consistency. Tip: For extra smooth mashed cauliflower, blend it in a food processor.
- Stir in the grated Parmesan cheese until fully incorporated. Tip: For a richer flavor, try adding a bit more cheese or a dash of nutmeg.
- Serve hot, garnished with additional Parmesan or a drizzle of olive oil if desired.
Enjoy the velvety texture and rich, cheesy flavor of this mashed cauliflower, a dish that stands proudly on its own or as a sophisticated side. Elevate your meal by topping it with crispy bacon bits or fresh herbs for an extra layer of flavor and texture.
Tomato Basil Pasta
Just imagine the vibrant hues of ripe tomatoes mingling with the fresh, aromatic basil in a dish that’s as simple as it is sublime. This Tomato Basil Pasta is a celebration of summer’s bounty, offering a perfect balance of flavors that’s both comforting and refined.
Ingredients
- 8 oz of your favorite pasta
- A couple of ripe tomatoes, diced
- A handful of fresh basil leaves, chopped
- 2 cloves of garlic, minced
- A splash of extra virgin olive oil
- A pinch of salt
- A sprinkle of red pepper flakes (optional)
- 1/4 cup of grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat a splash of olive oil in a large pan over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
- Toss in the diced tomatoes and a pinch of salt, cooking until they soften and release their juices, about 5 minutes.
- Drain the pasta, reserving a cup of the pasta water.
- Add the cooked pasta to the pan with the tomatoes, tossing to combine. Tip: Use a bit of the reserved pasta water to loosen the sauce if needed.
- Stir in the chopped basil and a sprinkle of red pepper flakes for a little heat, if using.
- Finish with a generous sprinkle of grated Parmesan cheese before serving.
Unbelievably fresh and vibrant, this pasta dish boasts a silky texture with bursts of juicy tomatoes and the peppery bite of fresh basil. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the savory sauce.
Blueberry Oatmeal Bars
Hearty and wholesome, these Blueberry Oatmeal Bars are the perfect blend of juicy fruit and crisp, buttery oats, offering a delightful treat that’s as nutritious as it is delicious. Ideal for a quick breakfast or a sweet afternoon snack, they’re sure to become a staple in your recipe collection.
Ingredients
- 2 cups of old-fashioned oats
- 1 cup of all-purpose flour
- a half cup of brown sugar, packed
- a quarter teaspoon of salt
- a stick of unsalted butter, melted
- 2 cups of fresh blueberries
- a quarter cup of granulated sugar
- a tablespoon of lemon juice
- a couple of teaspoons of cornstarch
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mix together the oats, flour, brown sugar, and salt. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
- Press half of the oat mixture firmly into the bottom of the prepared pan to form an even layer. Tip: Use the bottom of a measuring cup to press it down smoothly.
- In another bowl, toss the blueberries with granulated sugar, lemon juice, and cornstarch until well coated. Spread this blueberry mixture over the oat base.
- Sprinkle the remaining oat mixture evenly over the blueberries. Tip: Don’t press this layer down; it should be loose to create a crumbly topping.
- Bake for 35-40 minutes, or until the top is golden brown and the blueberry filling is bubbly. Tip: Let it cool completely in the pan before cutting to ensure clean slices.
Yield bars with a crisp, golden crust and a tender, fruity center, these Blueberry Oatmeal Bars are a textural dream. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert or enjoy them as is for a satisfying snack.
Homemade Hummus with Veggie Sticks
Elevating the humble chickpea to new heights, this homemade hummus paired with crisp veggie sticks is a testament to the beauty of simple, wholesome ingredients. Perfect for a light lunch or as an elegant appetizer, its creamy texture and vibrant flavors are sure to impress.
Ingredients
- A can of chickpeas, drained but save a splash of the liquid
- A couple of tablespoons of tahini
- A small garlic clove, minced
- A generous squeeze of lemon juice
- A drizzle of extra virgin olive oil
- A pinch of salt
- A handful of assorted veggie sticks (carrots, cucumbers, and bell peppers work great)
Instructions
- In a food processor, combine the chickpeas, tahini, minced garlic, and lemon juice. Blend until smooth, scraping down the sides as needed.
- While blending, slowly add the reserved chickpea liquid until you reach your desired consistency. Tip: The hummus will thicken in the fridge, so aim for a slightly looser texture than you’d like.
- Drizzle in the olive oil and add a pinch of salt, then blend for another 30 seconds to incorporate. Taste and adjust seasoning if necessary.
- Transfer the hummus to a serving bowl and let it chill in the fridge for at least an hour to allow the flavors to meld. Tip: Covering the surface with plastic wrap directly will prevent a skin from forming.
- While the hummus chills, wash and cut your choice of vegetables into sticks. Tip: For extra crunch, soak the veggie sticks in ice water for 10 minutes before serving.
- Serve the chilled hummus with the crisp veggie sticks on the side. Enjoy the contrast of the creamy, garlicky hummus with the fresh, crunchy vegetables.
How the hummus transforms into a velvety spread after chilling is nothing short of magical, with the lemon and garlic playing off each other beautifully. For a festive twist, swirl a little extra olive oil on top and sprinkle with smoked paprika before serving.
Conclusion
Whether you’re looking to introduce more plant-based meals into your family’s diet or simply searching for easy, kid-approved vegan recipes, this roundup has something for everyone. We hope these 18 delicious dishes inspire your next meal. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!
