18 Delicious Kid Friendly Vegan Recipes Easy to Make

Oh, the joy of discovering recipes that not only delight the little ones but also align with a vegan lifestyle! Whether you’re a seasoned plant-based pro or just dipping your toes into vegan cooking, our roundup of 18 Delicious Kid-Friendly Vegan Recipes is packed with easy-to-make, nutritious, and utterly tasty dishes. From quick weeknight dinners to sweet treats, there’s something here to make everyone at the table smile. Let’s dive in!

Vegan Mac and Cheese

Transform your mac and cheese game with this creamy, dreamy vegan version that’s all about big flavor and zero guilt. Toss out the dairy but keep all the comfort—this dish delivers.

Ingredients

• Elbow macaroni – 8 oz
• Raw cashews – 1 cup
• Nutritional yeast – ¼ cup
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Turmeric – ½ tsp
• Salt – 1 tsp
• Water – 1 cup
• Lemon juice – 1 tbsp

Instructions

1. Soak cashews in hot water for 15 minutes to soften.
2. Cook macaroni according to package instructions, then drain and set aside.
3. Blend soaked cashews, nutritional yeast, garlic powder, onion powder, turmeric, salt, water, and lemon juice until smooth.
4. Pour the sauce over the cooked macaroni and stir to combine.
5. Heat the mixture on low for 5 minutes, stirring constantly, until heated through.

Silky smooth with a cheesy tang, this vegan mac and cheese is a crowd-pleaser. Serve it with a sprinkle of smoked paprika or crispy breadcrumbs for extra crunch.

Peanut Butter Banana Smoothie

Transform your morning with this Peanut Butter Banana Smoothie—creamy, dreamy, and ready in a flash.

Ingredients

• Banana – 1 large
• Peanut butter – 2 tbsp
• Milk – 1 cup
• Ice – 1 cup

Instructions

1. Peel the banana and break it into chunks.
2. Add banana chunks, peanut butter, milk, and ice to a blender.
3. Blend on high for 30 seconds or until smooth. Tip: For a thicker smoothie, add more ice.
4. Pour into a glass and serve immediately. Tip: Drizzle with extra peanut butter for a gourmet touch.

Outrageously smooth and packed with flavor, this smoothie is a foolproof way to kickstart your day. Try topping with granola for an extra crunch.

Chickpea Nuggets

Jump into the world of plant-based snacking with these crispy, golden chickpea nuggets. They’re a game-changer for quick bites or meal prep magic.

Ingredients

• Chickpeas – 1 can (15 oz), drained
• Breadcrumbs – 1 cup
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, blend chickpeas until crumbly but not pureed for the perfect nugget texture.
3. Transfer chickpeas to a bowl, mix in breadcrumbs, garlic powder, and salt until well combined.
4. Shape the mixture into small nuggets, about 1-inch thick, for even cooking.
5. Brush each nugget lightly with olive oil to ensure they crisp up beautifully in the oven.
6. Bake for 20 minutes, then flip and bake for another 10 minutes until golden and crispy.
7. Let them cool for 5 minutes on the baking sheet; they’ll firm up as they rest.

These nuggets boast a crunchy outside with a tender, flavorful inside. Serve them with a side of spicy mayo or tuck them into a pita for a hearty sandwich.

Sweet Potato Pancakes

Sweet potato pancakes are the weekend game-changer you didn’t know you needed. Smash your breakfast routine with these fluffy, spiced stacks that pack a nutritious punch.

Ingredients

• Sweet potato – 1 cup, mashed
• Flour – 1 cup
• Egg – 1
• Milk – ½ cup
• Baking powder – 1 tsp
• Cinnamon – ½ tsp
• Salt – ¼ tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, whisk together mashed sweet potato, egg, and milk until smooth.
3. Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking.
4. Add flour, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined.
5. Tip: Overmixing leads to dense pancakes—lumps are okay!
6. Pour ¼ cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook for another 1-2 minutes until golden brown.
9. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
10. Serve hot with a drizzle of melted butter.

Warm, spiced, and irresistibly tender, these pancakes are a hug on a plate. Top with maple syrup and pecans for a crunch, or go bold with a dollop of whipped cream and a sprinkle of nutmeg.

Avocado Chocolate Mousse

Rethink dessert with this creamy, dreamy Avocado Chocolate Mousse that’s as easy as it is indulgent. Blend, chill, and dive into a guilt-free treat that’s packed with flavor and healthy fats.

Ingredients

• Ripe avocados – 2
• Unsweetened cocoa powder – ½ cup
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Almond milk – 2 tbsp

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, maple syrup, vanilla extract, and almond milk to the blender.
3. Blend on high for 1-2 minutes until the mixture is completely smooth, scraping down the sides as needed.
4. Transfer the mousse to a bowl and refrigerate for at least 1 hour to thicken.
5. Serve chilled, topped with fresh berries or a sprinkle of sea salt for an extra flavor boost.

Enjoy the silky texture and rich chocolate flavor that makes this mousse a crowd-pleaser. For a fun twist, layer it with granola in a glass for a parfait-style dessert.

Quinoa Pizza Bites

Get ready to shake up your snack game with these bite-sized delights that pack a punch of flavor and nutrition.

Ingredients

• Quinoa – 1 cup
• Egg – 1
• Mozzarella cheese – 1 cup, shredded
• Pizza sauce – ½ cup
• Pepperoni – ½ cup, diced
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and grease a mini muffin tin with olive oil.
2. Cook 1 cup quinoa according to package instructions, then let it cool for 5 minutes.
3. In a large bowl, mix the cooled quinoa with 1 egg and 1 cup shredded mozzarella cheese until well combined.
4. Press the quinoa mixture into the prepared muffin tin, forming small cups.
5. Bake for 15 minutes or until the edges are golden brown.
6. Remove from the oven and let cool for 2 minutes, then top each cup with ½ tsp pizza sauce and a few pieces of diced pepperoni.
7. Return to the oven and bake for an additional 5 minutes to melt the cheese and warm the pepperoni.
8. Let the bites cool in the tin for 5 minutes before serving to set the structure.

Fresh out of the oven, these quinoa pizza bites offer a crispy exterior with a chewy center, bursting with the classic flavors of pizza. Serve them with a side of extra pizza sauce for dipping or as a party appetizer that’s sure to disappear fast.

Berry Oatmeal Bars

Now, let’s dive into making these Berry Oatmeal Bars that are as easy to whip up as they are delicious. Perfect for breakfast or a snack, they’re packed with flavor and ready in no time.

Ingredients

• Rolled oats – 2 cups
• Flour – 1 cup
• Butter – ½ cup, melted
• Brown sugar – ¾ cup
• Berry jam – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix the rolled oats, flour, brown sugar, baking powder, and salt until well combined.
3. Pour the melted butter into the dry ingredients and stir until the mixture resembles coarse crumbs.
4. Press half of the oat mixture firmly into the bottom of the prepared pan to form an even layer.
5. Spread the berry jam evenly over the oat layer, leaving a small border around the edges.
6. Sprinkle the remaining oat mixture over the jam layer and gently press down to adhere.
7. Bake for 25 minutes, or until the top is golden brown and the jam is bubbly.
8. Let the bars cool completely in the pan before cutting into squares.

Here’s the deal: these bars are a perfect mix of chewy and crumbly, with a sweet berry center that’s irresistible. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Lentil Soup

Skip the takeout—this lentil soup is your new weeknight hero. Soak up the flavor with minimal effort and max comfort.

Ingredients

• Lentils – 1 cup
• Vegetable broth – 4 cups
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and cumin, stirring for 30 seconds until fragrant.
3. Pour in lentils and vegetable broth, bringing to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
5. Stir in salt, then blend half the soup for a creamy texture if desired.

Here’s the deal: this soup is thick, hearty, and packed with earthy flavors. Heap it into bowls, top with a drizzle of olive oil, or serve with crusty bread for dipping.

Vegan Spaghetti Bolognese

Unleash the power of plants with this Vegan Spaghetti Bolognese that’s all about bold flavors and zero compromise. Perfect for weeknight dinners or impressing your foodie friends.

Ingredients

• Spaghetti – 8 oz
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Lentils – 1 cup, cooked
• Tomato paste – 2 tbsp
• Crushed tomatoes – 1 can (28 oz)
• Italian seasoning – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Stir in cooked lentils, tomato paste, crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer for 15 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavor.
5. Combine the cooked spaghetti with the Bolognese sauce. Toss well to coat every strand. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.

Kick back and savor the rich, meaty texture of lentils paired with the tangy tomato sauce. Serve with a sprinkle of vegan parm or fresh basil for an extra pop of color and flavor.

Carrot Cake Energy Balls

Bite into bliss with these no-bake Carrot Cake Energy Balls—packed with flavor, zero guilt, and ready in minutes.

Ingredients

• Rolled oats – 1 cup
• Shredded carrots – ½ cup
• Almond butter – ¼ cup
• Maple syrup – 2 tbsp
• Cinnamon – 1 tsp
• Vanilla extract – ½ tsp

Instructions

1. In a large bowl, combine rolled oats, shredded carrots, almond butter, maple syrup, cinnamon, and vanilla extract.
2. Mix all ingredients until fully incorporated. Tip: If the mixture feels too dry, add a teaspoon of water to help it bind.
3. Roll the mixture into 12 evenly sized balls, about 1 inch in diameter. Tip: Wet your hands slightly to prevent sticking.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up. Tip: For a firmer texture, leave them in the fridge overnight.

How these energy balls are a game-changer: moist from the carrots, with a hint of spice, and perfect for a quick snack or dessert. Try rolling them in coconut flakes for an extra crunch.

Zucchini Muffins

Bake these zucchini muffins for a quick, moist treat that’s packed with hidden veggies. Perfect for sneaking nutrition into your snack time or breakfast on the go.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Zucchini – 1 ½ cups grated

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently stir in the grated zucchini. Tip: Don’t drain the zucchini; the moisture keeps the muffins tender.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re easier to remove when slightly cooled.

Soft, subtly sweet, and speckled with green, these muffins are a hit straight out of the oven or toasted with a smear of butter. Try them with a dollop of cream cheese for an extra indulgent twist.

Black Bean Brownies

Elevate your dessert game with these fudgy black bean brownies—packed with protein, gluten-free, and undeniably delicious.

Ingredients

• Black beans – 1 can (15 oz), drained and rinsed
• Eggs – 3
• Coconut oil – ¼ cup, melted
• Cocoa powder – ½ cup
• Honey – ½ cup
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp
• Chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. Blend black beans, eggs, melted coconut oil, cocoa powder, honey, vanilla extract, and baking powder in a food processor until smooth. Tip: Scrape down the sides to ensure everything is fully incorporated.
3. Fold in chocolate chips by hand for that gooey texture. Tip: Reserve a few chips to sprinkle on top before baking for a professional finish.
4. Pour the batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
5. Bake for 25-30 minutes, or until a toothpick comes out mostly clean. Tip: Don’t overbake; the brownies will set as they cool.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Gooey, rich, and surprisingly moist, these brownies defy expectations. Serve warm with a scoop of vanilla ice cream for an irresistible contrast.

Coconut Yogurt Parfait

Dive into layers of creamy coconut yogurt, crunchy granola, and fresh berries for a breakfast that’s as Instagrammable as it is delicious.

Ingredients

• Coconut yogurt – 1 cup
• Granola – ½ cup
• Mixed berries – 1 cup
• Honey – 1 tbsp

Instructions

1. Scoop ¼ cup of coconut yogurt into the bottom of a clear glass.
2. Add a layer of 2 tbsp granola over the yogurt.
3. Top with ¼ cup mixed berries.
4. Repeat the layers until all ingredients are used, finishing with a drizzle of honey on top.
5. Chill in the refrigerator for 10 minutes to let the flavors meld.
6. Serve immediately for the best texture contrast between the creamy yogurt and crunchy granola.

Absolutely perfect for meal prep, this parfait keeps the granola crisp if stored separately. The coconut yogurt adds a tropical twist, making it a refreshing start to any day. Try layering in mango or pineapple for an extra burst of flavor.

Spinach and Potato Croquettes

Make these Spinach and Potato Croquettes your next kitchen adventure. Crispy outside, creamy inside, and packed with flavor—they’re a game-changer for snack time.

Ingredients

• Potatoes – 2 cups, mashed
• Spinach – 1 cup, chopped
• Flour – ½ cup
• Egg – 1
• Breadcrumbs – 1 cup
• Oil – for frying
• Salt – ½ tsp

Instructions

1. Mix mashed potatoes, chopped spinach, and salt in a bowl until well combined.
2. Shape the mixture into small cylinders or balls.
3. Beat the egg in a separate bowl.
4. Dip each croquette first in flour, then in the beaten egg, and finally coat with breadcrumbs.
5. Heat oil in a deep pan to 350°F.
6. Fry the croquettes in batches until golden brown, about 2-3 minutes per side.
7. Remove with a slotted spoon and drain on paper towels.

Golden and crispy, these croquettes offer a delightful contrast between the crunchy exterior and the soft, flavorful filling. Serve them with a spicy mayo or sweet chili sauce for an extra kick.

Apple Cinnamon Oatmeal

Get ready to cozy up with a bowl that’s like a hug in breakfast form. This Apple Cinnamon Oatmeal is your quick ticket to morning bliss—warm, spiced, and just sweet enough.

Ingredients

• Rolled oats – 1 cup
• Water – 2 cups
• Apple – 1, diced
• Cinnamon – 1 tsp
• Maple syrup – 2 tbsp

Instructions

1. In a medium saucepan, bring water to a boil over high heat.
2. Add rolled oats, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
3. While oats cook, dice the apple into small pieces.
4. After 5 minutes, stir in diced apple and cinnamon. Cook for another 3 minutes until apples soften slightly.
5. Remove from heat and stir in maple syrup. Tip: For extra creaminess, let it sit covered for 2 minutes before serving.
6. Serve hot. Tip: Top with a sprinkle of cinnamon or a drizzle of maple syrup for extra flavor.
7. Tip: For a protein boost, stir in a spoonful of almond butter before serving.

You’ll love the creamy texture with little bursts of sweet apple in every bite. Try it with a dollop of yogurt or a handful of nuts for crunch.

Pumpkin Pancakes

Zesty mornings call for pumpkin pancakes—fluffy, spiced, and downright irresistible. Grab your skillet; let’s flip into fall.

Ingredients

• Flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Pumpkin puree – ½ cup
• Milk – ¾ cup
• Egg – 1
• Brown sugar – 2 tbsp
• Butter – 2 tbsp, melted
• Pumpkin pie spice – 1 tsp

Instructions

1. Whisk flour, baking powder, salt, and pumpkin pie spice in a large bowl.
2. In another bowl, mix pumpkin puree, milk, egg, brown sugar, and melted butter until smooth.
3. Pour wet ingredients into dry ingredients; stir until just combined. Tip: Lumps are okay—overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F). Test with a water drop—it should sizzle.
5. Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, about 2 minutes.
6. Flip carefully; cook until golden brown, 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
7. Serve stacks with a drizzle of maple syrup. Tip: Add toasted pecans for crunch.

Ultra-soft with a cozy spice kick, these pancakes are fall on a plate. Try them with a dollop of whipped cream or a sprinkle of cinnamon sugar for extra magic.

Tomato Basil Pasta

Dive into this no-fuss, flavor-packed Tomato Basil Pasta that’s ready in under 20 minutes. Perfect for those nights when you crave something fresh yet comforting.

Ingredients

• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cherry tomatoes – 1 cup, halved
• Fresh basil – ¼ cup, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook for 8-10 minutes until al dente, stirring occasionally.
3. While pasta cooks, heat olive oil in a large pan over medium heat.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Toss in cherry tomatoes and cook for 3-4 minutes until they start to soften.
6. Drain pasta, reserving ½ cup of pasta water.
7. Add cooked pasta to the pan with tomatoes.
8. Pour in reserved pasta water and stir to combine.
9. Remove from heat and mix in fresh basil, salt, and black pepper.
10. Tip: For extra flavor, add a pinch of red pepper flakes with the garlic.
11. Tip: Always reserve pasta water—it helps the sauce cling to the pasta.
12. Tip: Use the best quality olive oil you can find for a richer taste.

Al dente pasta meets juicy tomatoes and fragrant basil in this dish. Serve it with a sprinkle of parmesan or enjoy as is for a light, vibrant meal.

Chocolate Chip Cookie Dough Bites

Dive into these no-bake Chocolate Chip Cookie Dough Bites—your next obsession. They’re creamy, dreamy, and ready in minutes.

Ingredients

• Flour – 1 cup
• Butter – ½ cup
• Brown sugar – ¾ cup
• Vanilla extract – 1 tsp
• Milk – 2 tbsp
• Chocolate chips – ½ cup
• Salt – ½ tsp

Instructions

1. Heat-treat the flour by microwaving it in a bowl for 1 minute to kill bacteria. Cool for 5 minutes.
2. In a large bowl, beat the butter and brown sugar together until fluffy, about 2 minutes.
3. Mix in the vanilla extract and milk until smooth.
4. Gradually add the heat-treated flour and salt, stirring until fully incorporated.
5. Fold in the chocolate chips evenly throughout the dough.
6. Roll the dough into 1-inch balls and place them on a parchment-lined tray. Chill for 30 minutes to set.

You’ll love the soft, chewy texture and rich, buttery flavor of these bites. Try rolling them in crushed nuts or drizzling with melted chocolate for extra flair.

Conclusion

Great news for busy parents and caregivers! This roundup of 18 kid-friendly vegan recipes is your ticket to stress-free, nutritious meals that little ones will love. From quick snacks to hearty dinners, there’s something for every taste and occasion. We’d love to hear which recipes become family favorites in your home—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!