If you are a vegan and want your children to carry that habit along with them, you need to step up your game and win against meat and other non-vegan dishes. You need to have some delicious vegan foods that your children would crave rather than beef and chicken.
Many exciting vegan recipes are available online on blogs like Veggioke, BBC good food, Kathy’s Vegan Kitchen and you can find youtube tutorials as well. But to save you the trouble of searching them one by one, here are 5 lowkey vegan recipes that your children will surely love.
1. Thai Pumpkin Soup
1 tbsp vegetable oil
2 tbsp Thai red curry paste
1kg butternut pumpkin, peeled and roughly diced
1 tin (425ml) coconut milk
The first step is to heat your saucepan then add some oil. If it is hot enough, fry your curry paste for 2 minutes, make sure that the heat is medium. Add the pumpkin to the pan, mix it with the fried curry paste, and continue frying for 3 minutes. After 3 minutes, pour the coconut milk into the pan with the fried pumpkin and curry paste. When it boils, reduce the heat to low and let it simmer for 20 minutes until the pumpkin softens. If it is already soft, let it sit for 2 minutes and then blend it to ensure a smooth consistency. Finish it up by garnishing it with coriander, and it would be perfect for a rainy day.
2. Cauliflower tabbouleh recipe
Ingredients:
1/2 head cauliflower
1 cup fresh flat-leaf parsley
1 cup fresh mint
1 cup baby spinach
1/2 punnet cherry tomato
1/2 continental cucumber
1/2 Spanish onion
1/2 cup lemon juice
100 ml extra light virgin olive oil
Blitz a roughly chopped cauliflower until it matches a couscous grain. After that, get a bowl and place the blitzed cauliflower together with the chopped parsley, mint, and shredded spinach. Add some salt and pour your dressing. In a separate bowl, combine the lemon juice and olive oil to create the salad’s sauce.
3. Muffin tin chili pots
400g canned kidney beans in spicy sauce
4 medium tortilla wraps
400g can chopped tomatoes with herbs
230g green salad
Preheat the oven to 200C/180C first and then simmer your seasoned beans and tomatoes for 15 mins in a pan. Get your muffin tin and brush the tin holes with oil. Fill all the holes with tortilla and fill it with a balm of foil. Bake it for 5 mins until it is lightly crisped. Take out the ball of foil and place your simmered bean mix on each hole with the tortilla.
4. Sweetcorn & courgette fritters
198g canned sweetcorn, drained
2 spring onions, finely chopped
50g courgette, grated
1 tsp smoked paprika
50g self-raising flour
5 eggs, 1 beaten, 4 for poaching
40ml milk
4 tbsp sweet chili sauce
juice 1 lime
1 tbsp vegetable oil
mixed leaves, to serve
Combine the flour, beaten egg, and milk into a bowl and add some seasonings. Add the sweetcorn, courgette, some paprika, and spring onions to the bowl and set it aside. Get another bowl and mix the chili sauce and lime juice, then set it aside. Get your first bowl, then make it into four burger-sized mounds. After that, fry it on a non-stick pan until golden brown. Always flip it and check each side, making sure it won’t get burned. After that, you can poach the eggs in the simmering water for 2-3 mins until cooked. Serve the patties topped with a poached egg, mixed leaves, and a chili dressing drizzle.
5. Quinoa salad with rocket, pumpkin, and pine nuts
1 cup quinoa
1/2 butternut pumpkin
1 packet rocket leaves
3 tomato
feta
1/2 capsicum
1/2 cup pine nuts
olive oil
balsamic vinegar
Drizzle the pumpkin and the capsicum with olive oil and then roast it until it becomes soft. Make sure your quinoa is cooked already too. Then, mix all the ingredients in a single bowl and serve.
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