When life gets busy, it can be challenging to prioritize what you feed your family. Eating plant-based meals not only promotes long-term health but also contributes to a more sustainable way of eating for our planet. Incorporating plant-based meals, even just once a week, reduces greenhouse gas emissions, conserves land and water resources, and minimizes pollution in waterways. By starting your kids off with nutritious plant-based meals, you are teaching them to create a cleaner planet for a brighter future. Below are some kid-friendly and delicious plant-based recipes that the whole family will enjoy!
### Chickpea Tuna Salad (serves 2-3)
Photo by Sarah Considine, tableware courtesy of World Centric
This chickpea tuna salad is perfect for quick and filling meals on-the-go. It’s loaded with protein and packed with flavor.
**Ingredients:**
– 1 15-ounce can of garbanzo beans, rinsed and drained
– 2 stalks of celery, diced
– 1 small handful of fresh dill, minced
– 1/4 cup of fresh parsley, diced
– 1/4 red onion, minced
– 2 dill pickles, minced
– 1/4 cup shredded carrots
– 1/3 cup of dairy-free mayo
– 2 tablespoons of Dijon mustard
– 1 tablespoon onion powder
– Juice of one lemon
– 1/4 cup dried naturally sweetened cranberries
– Few dashes of dulse
– Salt and pepper to taste
**Instructions:**
1. Place all ingredients into a large bowl and mash with a fork until well mixed.
2. Enjoy it on toast, with crackers, or on its own!
### Cheesy Noodles (Serves 2-3)
Photo by Sarah Considine, tableware courtesy of World Centric
This cheesy noodle recipe is a healthier twist on classic macaroni and cheese that kids will love.
**Ingredients:**
– 1 package of gluten-free macaroni noodles
– 1/2 cup raw cashews, soaked
– 2 carrots, steamed
– 1 Yukon gold potato, steamed
– 2 cloves of garlic, minced
– 1 tablespoon vegan butter
– 1 tablespoon onion powder
– 1 teaspoon mustard powder
– 1/4 cup nutritional yeast
– 1/4 teaspoon sea salt
– 1/4 cup sun-dried tomatoes
– 1 tablespoon miso paste
– 1/2 cup water or vegetable broth
– 1/2 cup diced cherry tomatoes
**Instructions:**
1. Boil noodles according to package instructions.
2. Blend all ingredients (except cherry tomatoes) in a blender until smooth.
3. Toss sauce with noodles, add cherry tomatoes, and enjoy!
### Cinnamon Pumpkin Spice Donuts (Makes 6 donuts)
Photo by Sarah Considine, tableware courtesy of World Centric
These plant-based cinnamon pumpkin spice donuts are a perfect sweet treat for the season.
**Ingredients:**
– 1 1/4 cups oat flour
– 1/4 cup blanched almond flour
– 1/4 cup coconut sugar
– 1 1/4 teaspoons baking powder
– 1/8 teaspoon baking soda
– 1/2 teaspoon sea salt
– 1 tablespoon Ceylon cinnamon
– 1/2 teaspoon pumpkin spice seasoning
– 1 tablespoon vanilla extract
– 1 tablespoon apple cider vinegar
– 1/3 cup full-fat canned coconut milk
**Coating:**
– 1/2 cup melted vegan butter
– 3/4 cup coconut sugar
– 1/2 teaspoon pumpkin spice
– 1 tablespoon cinnamon
**Instructions:**
1. Preheat oven to 350°F.
2. Combine dry ingredients in a bowl and wet ingredients in another.
3. Mix wet into dry, pour into donut pan, and bake for 12-15 minutes.
4. Coat donuts in melted butter and sugar-cinnamon mixture.
I hope these recipes inspire you to incorporate more sustainable and delicious plant-based meals into your family’s diet. Enjoy the flavors of nutritious, plant-based ingredients and contribute to a healthier future for both your family and the planet.
*About the Author:* Sarah Considine is a vegan chef and certified nutrition consultant from Encinitas, California, dedicated to living a conscious and nourished life. With 20 years of experience in plant-based living, Sarah shares valuable insights for achieving long-lasting health and wellness. She advocates for a plant-based diet for a sustainable future. Learn more about her philosophy on her blog, Eat Clean with Sarah.
*Editor’s Note:* This article was originally published on December 18, 2021 and updated in July 2024.
