Plant-Based Recipes Kids Can Make

Instead of our normal weekly plant-based meal plan, I thought I’d switch it up and share Plant-Based Recipes Kids Can Make! Many of us are home with our kids more than ever. If your kids are like mine, they love to help cook.

Plant-Based Recipes Kids can make

Part of our new routine includes me cooking with my boys a couple of times a week. It gives us a chance to have one on one time and helps build their cooking confidence. 

Part of building their confidence means I’m not constantly correcting them. That’s why I choose recipes that don’t have to be exact. The measurements can be a little off and they still turn our great. 

I definitely oversee the cooking and chopping but I do my best to let them do it themselves. 

 

Plant-Based Recipes Kids Can Make

Do you kids love cooking? Try these plant-based recipes kids can make!

2 Ingredient Fruit Dip

2 Ingredient Fruit Dip

This 2 ingredient fruit dip is perfect for little helpers. They only need to stir! Bigger kids can help wash and cut up fruit.

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The World's Best Banana Bread

The World's Best Banana Bread

My kids love helping make Banana Bread. My 10 year old can do it all by himself but I still handle putting it in and out of the oven.

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Chickpea Nuggets

Chickpea Nuggets

Chickpea Nuggets are super fun to eat! Kids will need a little direction because the steps can be complicated but doable for kids old enough to read and write.

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Fruit Salad with Simple Citrus Dressing

Fruit Salad with Simple Citrus Dressing

Fruit Salad is a great way to introduce new fruit to your kids. Include their favorites and something new! The Citrus Sauce is optional.

Tip: If you are nervous about your kids using a knife, let them cut soft fruits (or fruit you've precut and peeled) into smaller pieces with a plastic knife.

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Instant Pot Refried Beans

Instant Pot Refried Beans

Instant Pot Refried Beans is easy because you mostly just dump everything in the pot. If you use a potato masher kids can help mash the beans. If using a food processor they can push the button.

Refired Beans are great because you can use them to make Nachos, Bean Burritos, Tostadas and more!

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Plant-Based Nachos

Plant-Based Nachos

My kids love Plant-Based Nachos! We usually make a nacho bar so everyone can build their own! Your kids will love making their own with only their favorite ingredients. You might be surprised what they will choose! One of mine always tries to take ALL the tomatoes.

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Pineapple and Tofu Kabobs

Pineapple and Tofu Kabobs

I might be in the minority but my kids love tofu! Tofu Kabobs is just a fun way for them to play with food. They can make their own kabobs. I like to offer a little guidance and encourage veggies.

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Tofu Scramble

Tofu Scramble

Tofu Scramble is a great recipe for kids to learn on. I do the seasoning but let them watch and stir it while on the stove. They can't really mess it up!

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Simple Veggie Sandwich

Simple Veggie Sandwich

A Simple Veggie Sandwich is a great way to get your kids to eat more veggies. Pick a bread, a spread like hummus and let your kids pick their favorite veggies.

My youngest son just discovered a love of tomato sandwiches.

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Smoothie Bowl

Smoothie Bowl

My 10 year old is obsessed with Smoothie Bowls! He likes to top his with granola! My youngest loves fresh fruit! They are eating so much good stuff in these bowls!

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Plant-Based Tostadas

Plant-Based Tostadas

Plant-Based Tostadas is one of those recipes everyone in the house loves! Of course, everyone gets to make their own tostada so everyone gets their favorite toppings.

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When it comes to cooking with kids, keep it as simple as possible. Instead of focusing on everything being perfect, focus on creating a good experience for both of you.

If your kid is inexperienced in the kitchen or really young, it’s best not to try to cook together when you are in a hurry. That will just lead to a stressful experience for both of you.

The benefit of cooking with your kids is more than giving them confidence and making memories together. It’s also creating an expectation that food is made at home and not just in restaurants. More important than that, your kids will be more willing to eat food they help make. It’s not “weird” if they make it!

One day, your kids will be able to make meals for the whole family without any help! We aren’t there yet but my kids do often get meals for themselves. 

What are your favorite recipes to make with your kids?

Plant-Based Meal Plan

This week’s plant-based meal plan includes family-friendly vegan recipes for breakfast, lunch and dinner. My kids have been wanting to help with the cooking lately. I’ve been letting them make more of their own meals from breakfast land lunch and a couple of times a week they help with dinner.

This week's plant-based meal plan includes family-friendly vegan recipes for breakfast, lunch and dinner.  

Plant-Based Meal Plan

We didn’t do a lot of meal prep this week because we are all home, pretty much all the time. There is no need for grab and go meals. I do find it helpful to have food prepped when working from home because it helps ensure you actually eat lunch and you don’t spend a lot of your lunch break making things.

Plant-Based Breakfast

This week I do have a double batch of Instant Pot Steel Cut Oats made. If you’ve never seen it, you can watch my Instagram Highlight where I walk you through it. 

We also have bagels or toast with peanut butter and fruit and plenty of smoothie ingredients. One of my kids has been asking for Chocolate Chip Muffins so those will be coming soon.

Plant-Based Lunch

We usually have dinner leftovers for lunch. Since us grown-ups are working, the kids will usually make their own lunch. They like toast with peanut butter, cereal, oatmeal, beans and chips or other easy meals. Sometimes they will have salad or leftovers.

If I don’t have leftovers, I’ll make a big salad. I already have all the produce washed and ready, I just have to cut up the ingredients for that meal. Soup leftovers are one of my favorites because it heats up easily and I eat it quickly, unlike a salad that takes a long time to chew.

Plant-Based Dinner

Monday: Hearty Veggie Soup is a versatile favorite! I’ve got all the ingredients I need for this recipe and we love it. I haven’t been able to find any potatoes at the store but I have one big baking potato that will work.

Tuesday: Vegetable Spaghetti and a nice side salad will be a great way to use a lot of veggies. It’s versatile too, so if I can’t find something I typically use, I’ll just leave it out. Don’t forget the salad dressing!

Wednesday: Lentil Tacos in the Instant Pot are perfect for mid week. I’ll use leftovers in Taco Salad too!

Thursday: Plant-Based Mediterranean Bowls are one of my favorites. I like to include quinoa and I have a giant bag in my pantry that I need to use. There will be plenty of leftovers from earlier in the week if my family isn’t interested.

Friday: Snack Food Night! We did this last Friday night and it was a hit! It was really a ploy to get everyone to eat more veggies. I chopped a bunch of veggies and fruit, put out a dip, chopped some baguette and toasted it in the oven, made little sandwiches, etc. A couple of us made salads and some of us just picked fruit, veggies and sandwiches. Almost everything was eaten! 


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Plant-Based Meal Plan

Signs of spring are popping up everywhere! The weather has been beautiful here in Arizona. This week’s Plant-Based Meal Plan doesn’t reflect all of the glorious produce we’ve been buying but we are expecting cooler weather later this week so hearty, comfort food is on it’s way.

Plant-Based Meal Plan with Goulash, Mexican Casserole, Oatmeal and Banana Bread.

Plant-Based Meal Plan

It’s Spring Break for my kids this week. While they enjoy a week off of school, we still have daily appointments and the adults will be working. We made one of our favorite soups to enjoy for lunches and dinner this week, Minestrone Soup!

Our oldest son is staying with us and made Veggie Tacos last week and Banana Bread over the weekend. It’s so awesome having him here!

Plant-Based Breakfast

We have a double batch of our Instant Pot Oatmeal made for the week! We store it in individual containers so we can grab it and go if needed. I usually eat mine at home but my husband takes his to go. You can see a step by step video of how I make it in my Instagram highlights

Plant-Based Lunch

Since my kids will be home, I know they will be eating a lot more than usual. They will eat a lot of Refried Pinto Beans with chips or tortillas. They also enjoy peanut butter toast and pasta for lunches. I’m excited to enjoy that Minestrone Soup we made, with a salad.

Plant-Based Dinner

I’m planning to use my Instant Pot a lot this week! I may skip a meal or two if I have too many leftovers.

Monday: Instant Pot Mexican Rice and Bean Casserole is a family favorite! It will be a great one to enjoy for leftover lunches too.

Tuesday: Tofu Scramble, fruit salad and banana bread will be delicious. I always put salsa on my scramble. If I have time, I may add my oil-free potato wedges. 

Wednesday: Instant Pot Plant-Based Goulash is really hearty! We may be getting cool and wet weather this week so this will be the perfect recipe to make. Plus, it makes a lot of leftovers.

Thursday: Chickpea Quinoa Stir Fry is a great way to change up our typical stir fry. 

Friday: Chipotle Black Bean Chili is too spicy for the kiddos but we love it. If I have too many leftovers I’ll skip this one because it makes a lot of food. 

What are you eating this week? Are you using your Instant Pot too?

Vegetable Spaghetti

Pasta is a quick and easy meal, perfect for busy week nights. This Plant-Based Vegetable Spaghetti recipe is incredibly versatile. I used every vegetable I had but you can adapt it to your preferences and use your favorite vegetables.

Vegetable Spaghetti 

I normally prefer pasta with a lot of marinara! I can’t get enough! My family prefers a light hand with the marinara so I decided to up the veggies to see if they could take the place of my red sauce. 

Guess what, all of those delicious, fresh veggies more than made up for it. 

Vegetable Spaghetti ingredients.

Vegetable Spaghetti

This recipe will help you get your fill of veggies! It’s a great way to eat the rainbow! You can use wheat or gluten-free pasta. We choose spaghetti but you could use your favorite shape. 

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Do

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Vegetable Spaghetti after the cooked veggies are put on top of the cooked pasta.

This simple recipes gets it’s flavors from the veggies. I like to taste the veggies while cutting them to make sure they taste fresh. You won’t create a delicious meal with old ingredients. I’ll chop a few extra veggies and toss them in a salad.

This Vegetable Spaghetti is a nice alternative to pasta with jarred marinara sauce and takes only a little more time. 

Vegetable Spaghetti is an easy plant-based recipe your family will enjoy.

Yield: 6 servings

Vegetable Spaghetti

Vegetable Spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Instructions

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Notes

Wheat or gluten-free pasta can be used.

Only use vegetables you like, skip any veggies you don't enjoy.

Looking for more pasta recipes? You can try my Busy Night Pasta that uses frozen veggies and my Instant Pot or my Pizza Pasta that uses your favorite pizza toppings.

Plant-Based Meal Plan

Our weekly grocery shopping and meal prep is done and our plant-based meal plan is ready for the week. When we take some time to plan and prep what we want to eat, it makes our week go so much smoother. 

This week we only have 4 appointments, I know it sounds like a lot but it’s not much for us. Hopefully everything goes smooth but it if doesn’t, I know we have some meals prepped, and plenty of fruit and veggies to get us through the week. 

A Plant-Based Meal Plan featuring soups, pasta and easy meal prep recipes.

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Plant-Based Meal Plan

Over the weekend we cooked a big pot of soup. We made my Hearty Veggie Soup with a few changes. I had zucchini leftover from testing some new recipes and used it. It was a great addition to the soup. I didn’t have petite diced tomatoes so I used fresh tomatoes. That changed up the flavor quite a bit. 

We also cooked a big pot of black beans in the Instant Pot. We will use these in several recipes instead of using canned beans. It’s pretty easy to make a big pot to use throughout the week. 

Plant-Based Breakfast

We are all over the place with breakfast these days. One of our son’s has been enjoying our version of Rip’s Big Bowl. Our youngest usually only wants fruit for breakfast. I’ve been on a big Instant Pot Oatmeal kick. My husband has been enjoying Sweet Potatoes we batch cook in our Instant Pot. 

Plant-Based Lunch

Now that I’m recovered from being sick, I’m back to my Big Salads for lunch. I’ll also be eating the Hearty Veggie Soup we made this weekend. I have two portions stored for my husband to take to work, and the rest in a big container for who ever comes first. 

We also have black beans and Mexican Rice. I’ll eat these together in a Burrito Bowl and also in Taco Salad style meals. 

Plant-Based Dinner

Monday: Vegetable Spaghetti with a green salad and whatever veggies we decide to add in. We love to have pasta for a quick meal. 

Tuesday: Green Chili, Cilantro and Lime Soup is perfect for this week. I bought the best tasting cilantro we’ve ever had. I’m determined to use every bit of it. 

Wednesday: Plant-Based Mediterranean Bowl with Cilantro Jalapeno Hummus. We got some great jalapenos to pair with the cilantro! I’ve been wanting to make a new batch of hummus. I may take photos to share a variation of my classic Mediterranean Bowl. 

Thursday: Sheet pan meal that included potato wedges, veggie burgers and other roasted veggies.

Friday: Pineapple and Tofu Kabobs are a favorite because I love tofu and we have a big pineapple that will be perfect for this. In all honesty, I’ll probably skip the skewers and do it all stir fry style. 

I’m also thinking of making some Banana Bread this week. Our oldest son just got out of the Navy and is staying with us for a little while. Growing up he loved banana bread! I’ve been wanting to make Brownies too but that may be too ambitious.

What are you eating this week?