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20+ Plant Based Recipes for Kids for the little foodies and picky eaters alike! All 20 delicious and healthy recipes are gluten-free and vegan.
Looking for a few healthy, plant-based recipes that your kids will actually eat? As a mom, I know how hard it is to get kids to eat healthy food. It absolutely has to taste and look amazing, or they won’t touch it!
Fortunately, I’ve put together a list of 20 plant-based recipes that your kids won’t be able to get enough of! From homemade granola bars to cauliflower wings, all the way to meatless meatloaf and vegan spaghetti-o’s, all of these recipes are vegan, gluten-free, and kid-friendly! All of these recipes are perfect to pack in your kid’s school lunches, or just serve up on the weekends!
20+ Plant-Based Recipes for Kids
Vegan Zucchini Fritters (Gluten-Free)
These easy, healthy Gluten-Free Vegan Zucchini Fritters are made with chickpea flour for added nutrition and depth. Packed with the perfect blend of spices, these delightful vegan fritters are beyond DELICIOUS, too!
With hints of sesame and garlic, this crispy Air Fryer Tofu recipe will knock your socks off with its delightful textures and flavors! Gluten-free and vegan.
It’s no secret that kids love cookie dough, so these glute-free and vegan cookie dough bites make the perfect healthy treat to satisfy their sweet tooths!
Gluten Free, vegan and full of protein, vitamin C and fiber. This delicious orange chia seed pudding tastes just like a creamsicle… the healthy version!
Is there anything easier to get your kids to eat than mac and cheese? This vegan and gluten-free version is super flavorful and one that no one will be able to turn down!
Using homemade peanut flour waffles, peanut butter, and your choice of jelly, these waffle sandwiches aren’t just fun for the kids, they’re fun for the whole family!
Instead of meat, this recipe uses mushrooms combined with onion and spices, then is topped with a tomato paste mixture. These mini vegan meatloaves are sure to be a hit!
Grate zucchini into a large mixing bowl. Sprinkle with salt. Let sit for 5 minutes.
Using your hands, squeeze the zucchini and gently pour the excess liquid out of the bowl. Repeat until very little liquid remanins and the zucchini is starting to feel a bit dry.
Add remaining ingredients to bowl.
Stir vigorously until all is well combined.
Optionally, check the saltiness level and (being a vegan batter) salt to taste as needed.
Heat a non-stick skillet over medium heat, lightly grease with olive oil.
Using wet hands or an ice cream scoop take about golf ball sized portions of batter and place in the pan. Flatten slightly with a spatula. (I can usually cook 4-5 at a time.)
Cook until all is turning golden, usually about 3-5 minutes. Flip, and cook until golden. Set aside.
Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.