As a busy parent, finding healthy and delicious meal ideas that your kids will love can be a daily challenge. But what if you could skip the fuss and stress, and instead, serve up a plate of nutritious goodness that’s not only good for them but also kind to the planet? Enter: plant-based school recipes! In this article, we’re sharing 20 mouth-watering, easy-to-make, and kid-approved recipes that are packed with nutrients and free from animal products. From classic comfort foods like mac and cheese to international flavors like jackfruit sliders, there’s something for everyone in our list of nutritious plant-based school recipes.
**Get Ready to Fuel Up!**
Vegan Mac and Cheese with Hidden Veggies
A creamy, comforting macaroni dish packed with nutrients from hidden veggies! This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/2 cup non-dairy milk (almond, soy, or oat work well)
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add peas and carrots, and cook until thawed and tender.
5. In a separate saucepan, combine non-dairy milk, vegan cheddar cheese shreds, paprika, salt, and pepper. Whisk until smooth.
6. Combine cooked macaroni, veggie mixture, and cheese sauce. Stir until well combined.
7. Transfer to a baking dish and top with additional vegan cheddar cheese shreds (if desired).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Chickpea Salad Wraps with Avocado
Transform classic chickpea salad into a tasty wrap filled with creamy avocado, crunchy veggies, and tangy dressing. This satisfying snack or light meal is perfect for any time of day.
Ingredients:
– 1 can chickpeas (15 oz)
– 2 ripe avocados
– 1/4 cup red bell pepper, diced
– 1/4 cup cucumber, sliced
– 1 tablespoon olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 4 whole wheat tortillas
Instructions:
1. Drain chickpeas and rinse with water.
2. In a medium bowl, mash chickpeas using a fork or potato masher until coarsely mashed.
3. Add diced bell pepper and cucumber to the bowl. Stir to combine.
4. Cut avocado in half and remove pit. Slice each half into thin wedges.
5. Place about 1/2 cup of chickpea mixture onto the center of each tortilla, leaving a small border around the edges.
6. Top with avocado slices, drizzle with olive oil and lemon juice, and sprinkle with salt and pepper to taste.
7. Roll up wraps tightly and slice in half for serving.
Cooking Time: 10-12 minutes
Quinoa and Black Bean Burrito Bowls
Get ready to fuel up with this nutritious and flavorful recipe! Quinoa and black beans combine to create a protein-packed bowl that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add black beans, cumin, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
4. Once quinoa is cooked, fluff with a fork and divide among bowls.
5. Top with the black bean mixture, and add your desired toppings.
Cooking Time: 20-25 minutes
Sweet Potato and Lentil Stew
This hearty stew is a perfect blend of comforting flavors and nutritious ingredients. It’s a great option for a quick weeknight dinner that’s both delicious and good for you.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup red or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, and paprika; cook for 1 minute.
4. Add sweet potatoes and lentils; stir to combine.
5. Pour in broth; bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Rainbow Veggie Pinwheels with Hummus
Add a pop of color and flavor to your snack game with these vibrant pinwheels filled with creamy hummus! Perfect for a quick lunch or as a healthy after-school treat.
Ingredients:
– 1 package whole wheat tortilla wraps
– 1/2 cup hummus
– 1 cup shredded carrots
– 1 cup shredded zucchini
– 1/4 cup chopped fresh bell peppers (any color)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Spread a tablespoon of hummus on each tortilla wrap, leaving a small border around the edges.
2. Top with a spoonful of shredded carrots, zucchini, and bell peppers, creating a rainbow pattern.
3. Sprinkle with crumbled feta cheese if using.
4. Roll up the wraps tightly but gently, applying even pressure to ensure filling is evenly distributed.
5. Slice into pinwheels for easy serving.
Cooking Time: 0 minutes (assemblage only)
Spinach and Tofu Scramble Muffins
These fluffy and flavorful muffins are a great way to start your day with a nutritious and satisfying breakfast. Made with spinach, tofu scramble, and whole wheat flour, they’re perfect for vegans and non-vegans alike.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup tofu scramble (see recipe below)
– 1/2 cup chopped fresh spinach
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 large egg replacement (such as flaxseed or chia seed)
Tofu Scramble Recipe:
– 1/4 cup firm tofu, crumbled
– 1 tablespoon lemon juice
– 1/2 teaspoon turmeric
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, oats, baking powder, and salt.
3. In another bowl, combine black beans, tofu scramble, spinach, and olive oil. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Peanut Butter Banana Oatmeal Bars
These chewy bars combine the natural sweetness of bananas with the nutty flavor of peanut butter, all wrapped up in a crunchy oat and brown sugar crust. Perfect for a quick breakfast on-the-go or a satisfying snack.
Ingredients:
– 2 ripe bananas, mashed
– 1/4 cup creamy peanut butter
– 1 cup rolled oats
– 1/2 cup packed brown sugar
– 1/4 cup melted unsalted butter
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together mashed bananas and peanut butter until smooth.
3. In a large bowl, combine oats, brown sugar, melted butter, vanilla extract, and salt. Stir until well combined.
4. Press half of the oat mixture into the prepared baking dish. Top with banana-peanut butter mixture. Cover with remaining oat mixture.
5. Bake for 25-30 minutes or until lightly golden. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Zucchini and Carrot Fritters
Start your day with a crispy and flavorful twist on traditional pancakes – these zucchini and carrot fritters are the perfect breakfast or brunch option. Made with shredded veggies, eggs, and spices, they’re a delicious and healthy treat.
Ingredients:
– 1 medium zucchini, grated
– 2 medium carrots, grated
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup milk
– 1 large egg
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, carrots, flour, cornstarch, baking powder, salt, and pepper.
2. In a separate bowl, whisk together milk and egg.
3. Add wet ingredients to dry ingredients and stir until combined.
4. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
5. Drop tablespoon-sized portions of the mixture into the oil and flatten slightly.
6. Cook for 2-3 minutes on each side, or until golden brown.
7. Drain fritters on paper towels and serve warm.
Cooking Time: 10-12 minutes total
Lentil and Veggie Spaghetti Bolognese
This recipe combines the comforting flavors of traditional spaghetti bolognese with the nutritious benefits of lentils and colorful vegetables. Perfect for a cozy dinner or lunch, this dish is sure to please.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, mushrooms)
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz spaghetti
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. In a large pot, sauté the onion and garlic until softened. Add the mixed vegetables and cook until tender.
3. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer.
4. Add the cooked lentils to the tomato sauce and stir to combine.
5. Cook spaghetti according to package instructions. Serve with the lentil bolognese sauce.
Cooking Time: 30-40 minutes
Avocado and Chickpea Salad Sandwiches
A refreshing twist on the classic sandwich, this recipe combines the creaminess of avocado with the crunch of chickpeas, all wrapped up in a soft bun.
Ingredients:
– 2 ripe avocados
– 1 can chickpeas (drained and rinsed)
– 1/4 cup chopped red onion
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 sandwich buns
Instructions:
1. In a medium bowl, mash the avocado with a fork until mostly smooth.
2. Add chickpeas, red onion, and lemon juice to the bowl. Mix until well combined.
3. Season with salt and pepper to taste.
4. Split the sandwich buns in half.
5. Spoon about 1/2 cup of the salad mixture onto each bun.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegan BBQ Jackfruit Sliders
These tender and juicy sliders are a game-changer for vegan BBQ lovers. Made with jackfruit, barbecue sauce, and a hint of smokiness, they’re sure to satisfy your cravings.
Ingredients:
– 1 can jackfruit in brine (drained and rinsed)
– 1/4 cup vegan BBQ sauce
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Coleslaw or pickles (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic, smoked paprika, salt, and pepper to the skillet and cook for an additional minute.
4. Add the jackfruit to the skillet and stir to combine with the onion mixture.
5. Brush the grill or grill pan with olive oil and add the jackfruit mixture. Cook for 2-3 minutes per side, until caramelized and slightly charred.
6. Assemble the sliders by placing the cooked jackfruit on hamburger buns and drizzling with vegan BBQ sauce. Serve with coleslaw or pickles if desired.
Cooking Time: Approximately 15-20 minutes
Roasted Veggie and Hummus Wraps
Roasted Veggie and Hummus Wraps: A Delicious and Healthy Snack!
These wraps are perfect for a quick and easy snack or lunch, packed with roasted vegetables and creamy hummus. They’re also vegan-friendly and gluten-free, making them a great option for those with dietary restrictions.
Ingredients:
– 1 large flour tortilla
– 1/2 cup cooked chickpeas
– 1/4 cup hummus
– 1/2 cup mixed roasted vegetables (such as zucchini, bell peppers, and onions)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
4. Spread hummus evenly over the tortilla, leaving a small border around the edges.
5. Top with roasted vegetables and chickpeas.
6. Roll up the wrap tightly and slice in half.
Cooking Time: 20-25 minutes
Black Bean and Corn Quesadillas
These flavorful quesadillas are filled with the warmth of black beans, sweetness of corn, and creaminess of cheese. Perfect for a quick weeknight dinner or a fun snack.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– 2 cups shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, olive oil, garlic, cumin, chili powder, and paprika.
3. Place a tortilla in the skillet and sprinkle one-quarter of the bean and corn mixture onto half of the tortilla.
4. Top with shredded cheese and fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes, or until the other side is also crispy and the cheese is melted.
Cooking Time: 10-12 minutes
Apple Cinnamon Chia Pudding
Start your day with a nutritious and tasty treat that combines the goodness of chia seeds, apples, and cinnamon. This recipe is perfect for those looking for a healthy breakfast or snack option.
Ingredients:
– 1/2 cup chia seeds
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1/2 apple, diced (Granny Smith or your favorite variety)
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey, cinnamon, and vanilla extract. Stir well to combine.
2. Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours or overnight.
3. Just before serving, stir in diced apple and salt.
4. Serve chilled and enjoy!
Cooking Time: 4 hours (or overnight)
Broccoli and Cauliflower Tots
Transform your favorite snack into a healthy and flavorful treat by incorporating broccoli and cauliflower into the mix. These Broccoli and Cauliflower Tots are perfect for a quick lunch, dinner, or even as a party appetizer.
Ingredients:
– 1 head of broccoli, florets only
– 1 head of cauliflower, florets only
– 1 cup grated cheddar cheese
– 1/2 cup whole wheat breadcrumbs
– 1/4 cup olive oil
– 1 egg, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine broccoli and cauliflower florets.
3. In a separate bowl, mix together grated cheese, breadcrumbs, and a pinch of salt.
4. Add the egg to the cheese mixture and stir until well combined.
5. Add the wet ingredients to the dry ingredients and stir until a dough forms.
6. Divide the dough into 8-10 portions and shape each into a tot.
7. Place the tots on a baking sheet lined with parchment paper, leaving some space between each tot.
8. Drizzle with olive oil and sprinkle with salt and pepper.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Mushroom and Spinach Stuffed Shells
This comforting Italian-inspired dish combines tender pasta shells with a rich filling of sautéed mushrooms, spinach, and ricotta cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 cup fresh spinach leaves
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions; drain and set aside.
3. In a skillet, sauté mushrooms and garlic until tender; add spinach and cook until wilted.
4. In a bowl, combine cooked mushroom mixture, ricotta cheese, Parmesan cheese, and egg; mix well.
5. Stuff each pasta shell with the filling mixture, placing them in a baking dish as you go.
6. Pour marinara sauce over the shells and top with mozzarella cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegan Taco Salad with Cashew Sour Cream
A flavorful and refreshing salad that combines the best of Mexican cuisine with a creamy and tangy twist. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 head of romaine lettuce, chopped
– 1 cup cooked black beans
– 1 cup diced tomatoes (fresh or canned)
– 1/2 cup diced bell peppers
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/2 cup soaked cashews
– 1/4 cup lemon juice
– 1/4 cup water
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a blender or food processor, blend the cashews with lemon juice and water until smooth.
3. In a large bowl, combine chopped lettuce, black beans, tomatoes, bell peppers, and cilantro.
4. Drizzle olive oil and sprinkle cumin over the salad and toss to coat.
5. Top with Cashew Sour Cream and serve immediately.
Cooking Time: 10-15 minutes
Carrot and Raisin Energy Balls
Boost your energy with these wholesome bites, packed with the goodness of carrots, raisins, and whole grains. These chewy treats are perfect for a quick pick-me-up or as a healthy snack for kids.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped walnuts
– 1/2 cup grated carrot
– 1/4 cup golden raisins
– 1 tablespoon honey
– 1 tablespoon peanut butter
– Pinch of salt
Instructions:
1. In a large bowl, combine oats, walnuts, and carrot.
2. In a small bowl, mix together honey and peanut butter until smooth.
3. Add the wet ingredients to the dry mixture and stir until well combined.
4. Fold in raisins.
5. Use your hands to shape the mixture into small balls, about 1 inch in diameter.
6. Place the energy balls on a baking sheet lined with parchment paper.
7. Refrigerate for at least 30 minutes before serving.
Cooking Time: None! These energy balls are ready to eat straight from the fridge.
Mediterranean Chickpea Pasta Salad
A refreshing summer salad that combines the flavors of the Mediterranean with the comfort of pasta and chickpeas. This recipe is perfect for a quick lunch or dinner.
Ingredients:
– 8 oz. whole wheat pasta
– 1 can (15 oz.) chickpeas, drained and rinsed
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/2 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine chickpeas, red bell pepper, cucumber, feta cheese, and olives.
3. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over the salad and toss to combine.
4. Add cooked pasta to the salad and toss again to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Pumpkin and Oat Breakfast Cookies
Start your day with a delicious and nutritious treat that combines the warmth of pumpkin with the wholesomeness of oats. These chewy cookies are perfect for breakfast on-the-go or as a healthy snack.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup canned pumpkin puree
– 1/4 cup honey
– 1/4 cup mashed banana
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon chia seeds
– 1/2 teaspoon vanilla extract
– Pinch of cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, flour, and baking powder.
3. In a separate bowl, mix pumpkin puree, honey, mashed banana, chia seeds, vanilla extract, and cinnamon.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 15-20 minutes or until lightly golden.
Cooking Time: 15-20 minutes
Summary
Get ready for a nutritious and delicious school year with these 20 plant-based recipes perfect for busy days! From vegan mac and cheese to quinoa burrito bowls, and from sweet potato stew to spinach scrambles, there’s something for every taste bud. These easy-to-make meals are packed with hidden veggies and wholesome ingredients, making them a great way to fuel up your kids without sacrificing flavor or fun. Whether you’re looking for quick breakfast ideas or lunchbox solutions, these recipes will keep your little ones satisfied and healthy all day long.
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