It’s Veganuary so why not explore some healthy vegan recipes for kids? Your childcare setting plays an important role in protecting a child’s health while they’re young, and sets a foundation for a healthy lifestyle to carry with them as they grow.
Not only this, but Ofsted inspectors examine the extent to which Early Years settings actively support children and their parents/carers to gain “knowledge of how to keep themselves healthy”, and “make informed choices about healthy eating.” Read below to learn the benefits of healthy eating for children, and for some vegan toddler recipes children at your childcare setting are sure to love.
Sweet vegan toddler recipes
1. Blissful Banana Pancakes
Quick and with only 4 ingredients, these are an excellent way to start introducing solid foods.
Ingredients:
- 2 Large ripe bananas
- 300 ml Calcium-fortified soy milk or almond milk
- 160 g All-purpose flour
- Coconut oil (a dollop for cooking)
Method
Mash the banana into a good mush. Then combine the banana and milk. Stir in the flour until you get a thick pancake batter. Lumps of banana are welcomed as babies love this bit of extra soft texture! Warm up a pan and put a blob of coconut oil on to grease the surface. Next, scoop one tablespoon of baby banana pancake batter and drop it onto the hot pan. Cook each side for about 1-2 minutes, until golden brown. Let them cool before serving.
2. Homemade Applesauce
Healthy vegan baby food that the little ones (and their tummies) will enjoy.
Ingredients:
- 5 to 7 Apples
- ½ Teaspoon cinnamon
- 2 Tablespoons lemon juice
Method
Clean, peel and core the apples. Chop them into bite size pieces. Add 2 tablespoons of water in a pot and bring it to a medium heat. Next, add the apples and cinnamon, then cover the pot. Leave this to simmer for 15-20 minutes, until the apples are soft enough to mash easily. Move the apples into a bowl, add the lemon juice, and mix with a fork until you have a smooth/ mushy consistency that babies will love.
3. Apple Oat No Bake Bites
Vegan snacks for kids can be quick to prepare, and nutritious for the little ones. This recipe gets double points because there’s no baking or cooking involved! Just mix the ingredients together and vóila, ready to eat.
Ingredients:
- 15 Seedless dates
- ½ Cup rolled oats
- ¼ Cup apple shredded fresh apple
- ½ Teaspoon salt
- ¼ Teaspoon cinnamon
- 2 Tablespoon desiccated coconut to roll dough balls (optional)
Method
Start off by grating the apple into shreds. Put all the ingredients into a food processor and grind until you have a dough-like consistency. Make a point not to over process it. Next, scoop 1-1.5 tablespoons of the mixture and form small bite-size balls. If you’d like, roll the balls in the dry coconut or skip this step to enjoy as is.
4. Chocolate Spinach Avocado Mousse
A healthy eating policy at EYFS settings must include a variety of food groups to ensure proper nutrition. UK government example menus note to offer ingredients like spinach, avocados, and more. Why not put all of that in a delicious (and nutritious) treat?
Ingredients:
- 2 Avocados ripe or overripe
- 3/4 Cup calcium-fortified soy milk or almond milk
- 1/3 Cup maple syrup
- 1 Cup baby spinach
- 3 Tablespoons natural cocoa powder
- 1 Teaspoon vanilla
- 1/8 Teaspoon sea salt
- 80 Grams 100% dark chocolate
Method
In your blender, add the scooped out avocado, milk, spinach, date syrup, cocoa powder, sea salt, and vanilla. Blend until the mixture is very smooth and creamy. Next, melt the dark chocolate bar in a small bowl in the microwave. Add this smooth chocolate to the blender, and blend it into the pudding mixture. Leave it to cool for a delicious and nutritious pudding!
Savoury vegan kid friendly recipes
1. Fresh Tomato Soup
Who doesn’t love a good soup to combat this cold weather?
Ingredients:
- 1 Large yellow onion, peeled and cut into large chunks
- 5 Cloves garlic, peeled
- 1 Red bell pepper, seeded and cut into large wedges
- 8 Cups halved tomatoes
- 2 Tablespoons extra virgin olive oil
- 1 Teaspoon sea salt, to taste
- Freshly ground black pepper, to taste
- 1 Handful fresh basil leaves
- 2 Cups vegetable broth (make sure it’s vegan-friendly)
Method
Preheat the oven to 220 degrees celsius. Put the onion, garlic, bell pepper, and tomatoes on a sheet pan. Drizzle with olive oil and season well with salt and pepper. Toss it to give it a proper, even coating. Roast in the oven for about 40 minutes, until everything is soft. After letting it cool slightly, remove the tomato and pepper skins so there aren’t any hard bits in your soup. Put this mixture into a blender, and add one cup of veggie broth. Blend until your desired consistency. Lastly blend in the basil, and season to taste with salt and pepper.
2. Broccoli Potato Tots
Ingredients:
- 3 Large potatoes
- 28 oz Broccoli florets (either fresh or thawed)
- 2 Teaspoons salt, plus more for sprinkling on top
- Olive oil (for cooking)
Method
Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook for 20-30 minutes, until soft but not mush. Drain the water and let the potatoes cool slightly. While still warm, remove their skins. Preheat the oven to 190 degrees celsius. Grate the potatoes (but not too finely) and place into a large bowl.
Put the broccoli into a food processor and blend until it’s in very small pieces. Place the broccoli onto a kitchen towel and squeeze out all the excess water. Next, add the broccoli to the grated potatoes along with the salt and mix everything together. Make sure to mix very well because if you have pockets that are mainly broccoli the tots won’t form together as well. Using about 1 tablespoon per tot, use your hands to form small cylinders with the mixture. Place the cylinders on a lined tray and in the freezer for about 10 minutes to firm up. Brush the top of each tot with a small amount of olive oil and sprinkle each one with salt. Bake until browned and crispy, about 30-40 minutes- remember to flip halfway through.
3. Carrot Hummus
Healthy vegan snacks for kids don’t need to be boring with this delicious carrot hummus. Serve with a combination of colourful veggies for boosted nutrition.
Ingredients:
- 1 15 oz Chickpeas drained and rinsed
- 4.25 oz Carrot purée
- 2 Tablespoons fresh orange juice
- 2 Cloves garlic
- 1 Teaspoon cumin
- 1/2 Teaspoon salt
- 1 Tablespoon olive oil
Method
In a blender, add in the chickpeas, carrot purée, orange juice, garlic, cumin and salt, and pulse until combined. Drizzle the olive oil into the mixture, and blend until you have a smooth hummus. Serve with whole wheat pita, or cut veggies.
4. Creamy Avocado Pasta
Ingredients:
- 16 oz Linguine
- 2 Medium ripe avocados
- 1/2 Cup calcium-fortified soy milk or almond milk
- Zest of 1/2 of a large lemon
- Juice of 1/2 of a large lemon
- 1/2 Cup basil leaves, loosely packed
- 1 Teaspoon sea salt
- Black pepper, to taste
- 1/4 Teaspoon garlic powder
- 1 pint Sliced cherry tomatoes for topping
Method
Bring water to a boil, then add a generous amount of salt. Next, add the linguine and cook according to preference. Meanwhile, prepare the avocado sauce. In a food processor, add the avocados, milk, lemon zest, lemon juice, basil leaves, salt, pepper, and garlic powder. Purée until completely smooth and creamy. Once pasta is al dente, drain the pasta but save 1/2 cup of the liquid in the pot. Pour the avocado sauce over the hot pasta and toss to combine thoroughly. If the sauce is too thick, add some of the saved pasta water to thin it out. Enjoy as is or top with sliced cherry tomatoes!
Share these meals with parents, upload recipes online to keep them safe, customise your menus for easy planning… Do all this and more, with Blossom.
