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Quick & Easy Plant-Based Meals that Kids Will Love

Whether you’re vegan, vegetarian, or just trying to incorporate more plant-based meals into your mealtime routine, I’ve got you covered! These meals are toddler-tested and mama-approved and come together in no time for weeknight dinners. Even more awesome? They only require one pot! Fewer dishes is always a win, right?

vegetarian

Paul’s Famous Vegetarian Chili
This chili is my husband's original recipe, and has fooled many meat-eaters over the years!
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Ingredients
  1. 1 onion, chopped
  2. 4 cloves of garlic, diced
  3. 2 cans of black beans
  4. 2 cans of red kidney beans
  5. 2 cans of diced tomatoes
  6. 1 package vegetarian ground crumbles
  7. 1 tablespoon paprika
  8. 1 tablespoon cumin
  9. 2 tablespoons oregano
  10. 1/2 tablespoon basil
  11. Crushed red pepper, to taste
  12. Cayenne pepper, to taste
Instructions
  1. 1. Drizzle olive oil in a large pot. When warm, add onion and garlic, sautéing until onion becomes translucent.
  2. 2. Add the package of veggie crumbles and sauté with vegetables until no longer frozen.
  3. 3. Empty cans of beans and tomatoes into the pot, mixing well.
  4. 4. As the chili warms, mix paprika, cumin, oregano, and basil together in a small bowl. Add a pinch of crushed red pepper and/or cayenne pepper if you like some heat.
  5. 5. Add spice mix to the chili a bit at a time, tasting in-between for personal preference.
  6. 6. Serve with saltines and corn on the cob! We often eat leftover chili over noodles to get two full meals out of this recipe.
St. Augustine Moms Blog https://www.citymomsblog.com/

vegetarian

Veggie-Packed One Pot Pasta
This simple recipe will come together in no time when you need to get dinner on the table RIGHT. THIS. SECOND.
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Ingredients
  1. 1 onion, chopped
  2. 4 cloves of garlic, diced
  3. 2 teaspoons basil
  4. 2 teaspoons oregano
  5. 1 can (15 oz.) diced tomatoes
  6. 1 cup zucchini (or any seasonal veggie!), diced
  7. 12 pasta of choice (I prefer finger-friendly varieties, like rotini)
  8. 3 tablespoons pesto (This addition took my pasta to another level!)
  9. 1 large handful of greens (Use your favorite! Arugula adds a nice peppery taste.)
  10. 4.5 cups vegetable broth
  11. Salt & pepper, to taste
  12. Parmesan cheese, grated
Instructions
  1. 1. Drizzle olive oil in a large pot. When warm, add onion and garlic, sautéing until onion becomes translucent.
  2. 2. Sprinkle in basil and oregano, and stir to coat.
  3. 3. Toss in vegetables (minus the greens), and sauté for 2-3 minutes.
  4. 4. Add canned tomatoes, pasta, and vegetable broth. Bring to a boil, and reduce to simmer for 10-13 minutes, depending on the cook time of your chosen pasta. Stir occasionally.
  5. 5. Before all the liquid evaporates, add greens and stir until they have wilted.
  6. 6. Once the pasta is cooked, stir in pesto and salt & pepper, if needed. Top with parmesan cheese.
  7. 7. Serve alongside your favorite salad, or atop a bed of greens.
Notes
  1. This recipe is easily to customize based on what’s in season or what happens to be in your fridge. Some other options: sliced olives, bell peppers, cherry tomatoes… anything!
St. Augustine Moms Blog https://www.citymomsblog.com/

vegetarian

Thai Peanut Soba Noodles
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Ingredients
  1. 10 ounces soba noodles
  2. 1 onion, chopped
  3. 4 cloves of garlic, diced
  4. 1 inch of ginger, grated (a spoon works great to remove the skin)
  5. 1 green pepper, chopped
  6. 1 package frozen, steamable broccoli florets (14 oz.)
  7. 1 can (8 oz.) coconut milk, full fat
  8. 1/2 cup peanut butter
  9. 1/4 cup soy sauce
  10. Juice of 2 limes
  11. Garlic powder and red pepper flakes, to taste
  12. Roasted peanuts, roughly chopped (omit if nuts are a choking hazard for your child)
Instructions
  1. 1. Cook soba noodles according to the package directions. (Usually, noodles are boiled for only a short time before removing from heat and rinsing with cold water)
  2. 2. Leave the noodles in the colander, and in the empty pot, drizzle some oil (sesame oil is best, but any cooking oil will work).
  3. 3. Sauté garlic and onions on medium-low heat until translucent. Add fresh ginger and green peppers, cooking for 2-3 minutes.
  4. 4. While vegetables are cooking, toss the frozen broccoli into the microwave and cook according to the package directions.
  5. 5. Once broccoli is done cooking: in a microwave-safe bowl, combine coconut milk, soy sauce, and lime juice. Microwave on low for 45 seconds to 1 minute. Stir peanut butter and spices into coconut milk mixture until fully incorporated.
  6. 6. Add noodles and broccoli into the pot, stirring to combine. Drizzle with peanut sauce.
  7. 7. Serve noodles topped with chopped peanuts (if using). Snow peas are a great accompaniment and are a fun new food for toddlers to try.
St. Augustine Moms Blog https://www.citymomsblog.com/

What are your kids’ favorite plant-based meals?

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