There’s something special about making food that brings comfort and joy—especially for kids. These 10 best vegan recipes are full of flavors little ones love while keeping things simple and wholesome.
From creamy pasta to fun, snackable bites, plant-based eating can be easy, delicious, and exciting!
I still remember making a fully vegan meal for my niece. She was skeptical, but after one bite of the creamy cashew mac and cheese, she was hooked!
That’s the beauty of these recipes—they’re familiar, cozy, and packed with hidden nutrition. Perfect for picky eaters and adventurous little foodies alike.
Cooking for kids doesn’t have to be overwhelming. These recipes use simple ingredients and are easy to make, turning mealtime into a fun, stress-free experience.
Whether you’re new to vegan cooking or a pro, these dishes will bring warmth to your table. Let’s get started!
1. Carrot Dogs
Forget the heart-shaped chocolates—this Valentine’s Day, surprise your love with something unexpected! These smoky, spiced Carrot Dogs are a plant-based twist on a classic, brimming with deep umami flavors from liquid smoke, soy sauce, and a touch of maple syrup.
They soak up all the goodness in minutes, grilling up tender with just the right snap. Whether tucked into a toasted bun or sliced over a salad, they’re proof that love (and good food) is all about the little details.
Servings: 4
Ingredients:
- 8 large carrots
- 1 cup low-sodium vegetable broth
- ¼ cup apple cider vinegar
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons pure maple syrup
- 2 teaspoons smoked paprika
- 2 teaspoons dry mustard
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon liquid smoke
- Dash ground cloves
- 8 whole wheat hot dog buns, toasted if desired
- ½ of a red onion, finely chopped (¼ cup)
- 3 tablespoons stone-ground mustard
- ½ of a medium cucumber spiralized
Instructions:
- Prep the Carrots: Peel and trim carrots to about 6 inches, ensuring even thickness.
- Boil Until Tender: Place carrots in a saucepan, cover with water, and boil for 8-10 minutes until just tender. Drain well.
- Marinate: In a bowl, mix the marinade ingredients with ½ cup water. Place carrots in a resealable bag, pour in the marinade, and chill for 4-24 hours, turning occasionally.
- Cook the Carrots: Grill over medium-high heat for 5-8 minutes until grill marks appear, or bake at 450°F for 8-10 minutes until lightly browned.
- Assemble the Carrot Dogs: Place grilled carrots in buns and top with red onion, mustard, and cucumber.
- Serve & Enjoy: Enjoy your flavorful, plant-based carrot dogs!
2. Zucchini Fritters
Crispy edges, tender insides, and a golden-brown finish—these Zucchini Fritters bring cozy comfort with every bite. Freshly grated zucchini is lightly salted to draw out moisture, then folded into a simple batter with a hint of garlic and herbs.
Pan-fried to perfection, they’re quick enough for a weeknight dinner but elegant enough to serve as a Valentine’s appetizer. Top with a dollop of creamy yogurt or a drizzle of spicy honey for an irresistible contrast of flavors.
Servings: 4
Ingredients:
- 1 tablespoon fresh lemon juice
- 1 tablespoon tahini
- 3 cups grated zucchini
- ¾ to 1 cup chickpea flour (see tip in intro)
- 1 teaspoon Dijon mustard (optional)
- 3 to 4 tablespoons chives or sliced green onions (green portion only)
- ½ teaspoon sea salt
- ½ teaspoon dill seed (see tip in intro)
- Freshly ground black pepper to taste
Instructions:
- Stir together lemon juice and tahini.
- In a large bowl, mix all remaining ingredients and pour in the lemon-tahini mixture.
- Let the mixture sit for 15–20 minutes to allow the chickpea flour to absorb moisture.
- Heat a nonstick skillet over medium-high heat.
- Scoop ¼ cup of the mixture onto the skillet, flatten into a fritter shape, and cook for 3–4 minutes per side until golden.
- Flip and cook for another 2–4 minutes, reducing heat if needed to cook through.
3. Sneaky Chickpea Burgers
The secret to a heart-winning burger? A perfectly crisp crust and a juicy, well-seasoned center. These Chickpea Burgers deliver on both fronts, thanks to a quick mix of mashed chickpeas, oats, and warming spices.
A touch of smoked paprika adds depth, while a splash of lemon keeps things fresh. Best part? They come together in just five minutes—because a delicious Valentine’s meal shouldn’t mean spending all night in the kitchen.
Servings: 6
Ingredients:
- 1 cup carrot, cut into discs
- ½ cup chopped red bell pepper
- 1 medium-large clove garlic
- 2 cans (14 ounces each) of chickpeas, rinsed and drained
- ½ cup nutritional yeast
- 1 tablespoon tomato paste (can substitute natural ketchup)
- 1 teaspoon sea salt
- 1 teaspoon red wine vinegar
- ½ teaspoon dijon mustard
- freshly ground black pepper (optional)
- 1 teaspoon fresh thyme or rosemary leaves
- 1 cup rolled oats
Instructions:
- In a food processor, pulse carrots, bell pepper, and garlic until finely chopped.
- Add remaining ingredients (except oats) and process until smooth, scraping down as needed.
- Add rolled oats and pulse until combined, then chill mixture in the fridge for 30 minutes.
- Shape into burger patties with your hands.
- Cook on a non-stick skillet over medium heat for 7–8 minutes per side until golden brown.
- Alternatively, bake at 400°F for 20 minutes, flipping halfway. Serve on buns, tortillas, or pitas with your favorite toppings!
4. Lentil Vegetable Soup
Nothing says “I love you” like a bowl of homemade soup. This hearty Lentil Vegetable Soup is packed with fiber-rich lentils, tender vegetables, and just the right touch of warming spices.
A splash of balsamic vinegar at the end ties everything together, creating a deep, satisfying flavor that tastes like it’s been simmering for hours. But here’s the secret—it’s ready in just minutes. Serve with crusty bread for a cozy, nourishing meal.
Servings: 6
Ingredients:
- 2 small onions, finely chopped
- 2 carrots, finely chopped
- 6 small white potatoes, finely chopped
- 1 16-ounce bag of brown lentils
- 1 15.5-ounce can of diced fire-roasted tomatoes
- 8 cups vegetable broth or water
- 1-2 cups finely chopped fresh spinach
- Salt and pepper to taste
Instructions:
- Combine all ingredients (except spinach) in a soup pot and cook on low for 2 hours.
- Add spinach and cook for 5 more minutes until wilted.
- Season with salt and pepper to taste.
5. Spinach Lasagna
Layers of creamy ricotta, tender spinach, and bubbling marinara come together in this quick-fix Spinach Lasagna.
Instead of waiting hours for a baked version, this shortcut method lets you enjoy all the cheesy, saucy goodness in a fraction of the time. It’s rich, comforting, and perfect for a Valentine’s dinner that feels indulgent but still light enough to leave room for dessert.
Servings: 4
Ingredients:
For the Tofu Ricotta:
- 1 (12.3-ounce) package silken tofu
- 1 pound fresh water-packed firm tofu
- 2 teaspoons minced garlic
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh lemon juice
- ¼ cup soy milk
For the lasagna:
- 1 recipe Tofu Ricotta
- 1−2 pounds fresh spinach, lightly steamed
- 8 ounces no-boil lasagna noodles
- 7 cups fat-free pasta sauce
- ¼ cup soy parmesan or Parma vegan parmesan
Instructions:
- Blend all ricotta ingredients in a food processor until smooth, then transfer to a bowl.
- Steam spinach for 1–2 minutes until wilted, then drain well. Mix with ricotta or layer separately.
- Preheat the oven to 350°F.
- Spread 1 cup of pasta sauce in a baking dish, then layer noodles over it.
- Add half the ricotta mixture (and spinach if separate), then 2 cups of sauce. Repeat layers.
- Top with the final noodle layer, cover with the remaining sauce, and sprinkle parmesan. Cover with parchment and foil.
- Bake for 60 minutes, then let rest for 30 minutes before slicing.
6. Chewy Apple-Raisin Oatmeal Cookies
These aren’t just any oatmeal cookies—they’re soft, chewy, and filled with warm cinnamon, plump raisins, and bits of sweet apple in every bite.
The smell alone will make your kitchen feel like a warm hug! Naturally sweetened with maple syrup and made with whole grains, they’re the perfect Valentine’s treat for breakfast, snack time, or a cozy night in.
Servings: 4
Ingredients:
- ½ cup mashed banana (1 large)
- ½ cup grated apple
- ¼ cup chunky no-salt-added peanut butter
- ¼ cup pure maple syrup
- 2 tablespoons unsweetened, unflavored plant-based milk
- 1 teaspoon pure vanilla extract
- 1 cup rolled oats
- ½ cup whole wheat flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup raisins
Instructions:
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a large bowl, mix the first six ingredients (through vanilla).
- In a small bowl, combine the next five ingredients (through salt).
- Add the oat mixture to the apple mixture and stir well. Mix in raisins.
- Drop ¼-cup portions of dough onto cookie sheets, 3 inches apart. Flatten slightly with a wet spatula.
- Bake for 12–14 minutes until browned, then cool on a wire rack.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
7. Lunchbox Chocolate Chip Cookies
Chocolate chip cookies always win hearts, but these are extra special. Made with whole wheat flour and lightly sweetened with coconut sugar, they bake up with crisp edges and a soft, gooey center.
A touch of flaky sea salt on top makes the chocolate shine, giving every bite a perfect sweet-salty balance. Pack them up for a Valentine’s lunchbox surprise or enjoy them warm with a glass of milk.
Servings: 4
Ingredients:
- ⅓ cup unsweetened applesauce
- ⅓ cup almond butter
- ½ cup dry sweetener*
- 1 tablespoon ground flaxseeds
- 2 teaspoons pure vanilla extract
- 1⅓ cups oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sorghum flour, or whole wheat pastry flour
- ½ cup grain-sweetened chocolate chips
Instructions:
- Preheat oven to 350°F and line two baking sheets with parchment or Silpat.
- In a large bowl, mix applesauce, almond butter, sweetener, flaxseeds, and vanilla until smooth.
- Add oat flour, baking soda, and salt, then mix well.
- Stir in sorghum flour and chocolate chips until combined.
- Drop 1½-tablespoon scoops of batter onto baking sheets, spacing 2 inches apart. Flatten slightly.
- Bake for 8–10 minutes until set. Longer baking makes crispier cookies.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
8. Vegan Potato Bread
Fluffy, slightly chewy, and with a subtle sweetness, this Vegan Potato Bread is a game-changer. Mashed potatoes work magic in the dough, keeping it unbelievably soft while adding a delicate richness.
Perfect for toast, sandwiches, or just tearing apart and dipping into olive oil. Plus, making it in minutes means more time to focus on what matters—sharing good food with the ones you love.
Servings: 4
Ingredients:
- 1 lb. Yukon gold potatoes peeled and cut into large pieces
- ⅔ cup unsweetened, unflavored plant-based milk
- 1 tablespoon date paste or pure maple syrup
- 1 0.25-oz. package active dry yeast (2¼ teaspoons)
- 2¾ cups + 1 tablespoon white whole wheat flour, plus more for dusting
- ½ teaspoon sea salt (optional)
Instructions:
- Steam potato pieces for about 20 minutes until tender, then mash thoroughly.
- Heat milk to 120°F–130°F, then mix with date paste, yeast, and 1 tablespoon flour. Let sit until frothy.
- Add flour, mashed potatoes, and salt to the milk mixture, then mix for 2 minutes.
- Cover the dough and let it rise in a warm place for about 1 hour until doubled.
- Shape the dough into an oblong ball and place it in a parchment-lined loaf pan. Let rise for 30 minutes.
- Preheat oven to 375°F and bake for about 40 minutes until golden brown.
- Cool completely on a wire rack before slicing.
9. Kid-Friendly Chopped Salad
Getting kids to love salad? It’s all about texture and flavor! This vibrant mix of crunchy cucumbers, juicy tomatoes, and sweet bell peppers is tossed in a zippy lemon dressing with just a hint of honey.
The trick? Everything is chopped small, making it fun and easy to eat. Whether for a Valentine’s lunch or a side dish to balance out a cozy meal, it’s fresh, fast, and surprisingly addictive.
Servings: 4
Ingredients:
- 2 cups small fresh broccoli florets
- 1 cup frozen shelled edamame
- ⅓ cup orange juice
- ¼ cup chopped fresh parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- ¼ teaspoon apple pie spice
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 apples, cored and cut into bite-size pieces (2 cups)
- 2 cups cooked brown rice
- ½ cup chopped dried apricots
- ½ cup sliced scallions
- 2 tablespoons roasted sunflower kernels
Instructions:
- Fill a pot with water and bring to a boil over medium-high heat.
- Add broccoli and edamame, and boil for 1 minute.
- Drain in a colander and rinse with cold water, then drain well.
- In a large bowl, whisk together the dressing ingredients.
- Add broccoli and edamame to the bowl.
- Add the remaining ingredients and stir to coat with dressing.
10. Whole Grain Corn Muffins
Buttery, tender, and just sweet enough, these Whole Grain Corn Muffins are perfect for pairing with soup or enjoying as a snack.
A mix of cornmeal and whole wheat flour gives them a hearty texture, while a touch of honey adds warmth. Ready in no time, they’re a great way to bring a little homemade love to your Valentine’s table.
Servings: 4
Ingredients:
- 1½ tablespoons ground flaxseed
- 1 cup unsweetened plain almond milk
- ½ cup unsweetened applesauce
- ½ cup pure maple syrup
- 1 cup cornmeal
- 1 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup frozen corn kernels, thawed
Instructions:
- Preheat oven to 375°F.
- Mix flaxseed and almond milk in a small bowl and let sit for 5 minutes.
- In a large bowl, stir together applesauce and maple syrup, then add the flaxseed mixture.
- Sift in cornmeal, oat flour, baking soda, baking powder, and salt. Stir gently, then fold in corn kernels.
- Spoon batter evenly into a lined or greased 12-cup muffin pan.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm and enjoy!
