3 Kid-friendly vegan recipes

Claire Gallam

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Being the only vegan in a household of meat eaters isn't easy. But it's not as hard as trying to get your kids to eat the healthy and wholesome vegan dishes you enjoy. That's why we've whipped up these three delicious recipes that are not only vegan, but kid-stamped and approved!

Mini vegan corndog bites

From mini vegan hot dog corn muffins to pumpkin carrot bread, these recipes are perfect for any fall activity, from game days to busy breakfasts to play dates! And if you don't think your kids will try soba noodles, just give them a taste, and they'll gobble it up faster than you! (We tried on our pickiest eaters, and there was barely any left for us!) 

Mini vegan corn dog bites

Recipe adapted from Iowa Girl Eats

Serves about 24

Ingredients:

For the corn muffins: 

  • 3 tablespoons unsweetened applesauce
  • 1 tablespoon melted Earth Balance
  • 1 cup plain soy milk
  • 1/4 cup sugar
  • 1 cup cornmeal
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon baking powder
  • 1 cup all-purpose flour
  • Dash of salt
  • 8 vegan and vegetarian hot dogs

Directions: 

  1. Preheat oven to 375 degrees F. Grease a mini muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk the applesauce, earth balance, soy milk, sugar, cornmeal, vinegar and baking powder together. Add the flour and whisk to combine.
  3. Cut the hot dogs into 1-inch pieces. Fill the muffin tins about 2/3 the way full with batter. Gently push a hot dog piece into the batter, enough so it sticks inside and the hot dog is visible from the outside.
  4. Bake for about 10 minutes or until golden.

Sweet soba noodles

Sweet soba noodles

Serves about 4

Ingredients:

  • 1/2 pound soba noodles (about 2 bundles)
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons white wine vinegar
  • 1-1/2 cups sliced zucchini
  • 1 (10.5 ounce) can diced tomatoes, drained
  • 3 tablespoons shredded carrots
  • Salt and pepper to taste

Directions: 

  1. Bring a pot of water to a rapid boil. Add soba noodles and cook until soft, about 3 to 4 minutes. Rinse and set aside.
  2. Meanwhile, whisk the honey, soy sauce, sesame oil, vinegar and salt and pepper. Mix the noodles, zucchini and diced tomatoes together. Garnish with shaved carrots.
  3. Drizzle the soba noodles with the dressing and serve immediately.

Pumpkin carrot bread

Pumpkin carrot bread

Adapted from Joy the Baker

Yields 1 loaf

Ingredients:

  • 1-3/4 cups whole wheat flour
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2/3 cup shredded carrots
  • 3 tablespoons honey
  • 3 tablespoons water
  • Dash of salt

Directions: 

  1. Grease a standard size loaf pan with nonstick cooking spray. Preheat oven to 350 degrees F.
  2. In the bowl of a KitchenAid mixer, beat the applesauce, oil, sugar and pumpkin puree together until soft and fluffy. Whisk the flour and other dry ingredients together.
  3. Gradually add the whole wheat flour, baking powder, baking soda, pumpkin pie spice and salt to the mixer. Add the honey and water and mix to combine. Remove from the mixer and stir in the carrots.
  4. Pour the mixture into the prepared loaf pan and bake for about 45 minutes.

More vegan recipes

Vegan cake batter ice cream recipe
Vegan pasta salad recipe
Vegan fettuccine Alfredo recipe

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Claire Gallam
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for FabulousFoods.com and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.