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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!
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20+ Plant-Based Recipes for Kids
More Plant-Based Recipes You Might Enjoy
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!
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Air Fryer Tofu
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.
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No-Bake Chocolate Chip Cookie Dough Bites [V, GF] – Watch Learn Eat
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!
Vegan Sausage
A vegan sausage recipe made with flavorful, plant-based ingredients. These vegan sausages work well for breakfast, lunch or dinner. Gluten-free.
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Pizza-Flavored Cauliflower Wings – Low Carb Quick
These 3-ingredient meatless wings are flavored with pizza seasoning, then crisped to perfection in the air fryer!
Healthy Sweet Potato Avocado Bites – Nkechi Ajaeroh
Roasted sweet potato rounds topped with homemade guacamole make the perfect finger food and is sure to please the entire family!
Chewy Chocolate Granola Bars – Allergy Awesomeness
A chocolatey homemade granola bar made with crispy rice cereal, oats, hemp hearts, and peanut butter!
Healthy Vegan Savoury Muffins (Gluten Free) – Forkful of Plants
Buckwheat flour, dill, and hidden vegetables make for one deliciously healthy muffin!
Plant Based Pancakes – Zardy Plants
Breakfast food is delicious anytime of day, and the kids will appreciate these gluten-free and vegan pancakes served up for lunch!
5 Ingredient Fruit & Nut Bars – Fit as a Mama Bear
A healthy alternative to store bought bars, these bars contain nothing but fruit and nuts!
Vegan Orange Chia Pudding
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!
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Creamy Vegan Mac and Cheese – Nyssa’s Kitchen
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!
Zucchini Pizza Bites Recipe Recipe – Debra Klein
Marinara sauce and pesto atop sliced zucchini makes for one satisfying plant-based meal!
Gluten Free Quinoa And Seed Sticks – Healthy Taste of Life
These fun-to-eat quinoa sticks are nutritionally dense and full of quinoa, chia seeds, flaxseed, sesame seeds, and basil!
Vegan Starfish Cakes – Vegan Dollhouse
A savory recipe made with zucchini, red peppers, buckwheat, and garlic, then shaped into stars for an adorable addition to any school lunch!
Healthy Fruit Pizza with Fresh Coconut Whip – Vegan Huggs
A plant-based breakfast pizza with a baked oatmeal crust, then topped with whipped coconut milk and fresh fruit!
Vegan Stuffed Sweet Potatoes (Gluten Free + Grain Free) – Eating Works
Homemade salsa, cashew sour cream, and guacamole stuffed inside a baked sweet potato!
Simple Oatmeal Protein Cookies – The Oregon Dietitian
Made with only 8 healthy ingredients, these easy protein cookies can be made in under 30 minutes!
Homemade Spaghetti O’s (Allergy-Free, Gluten-Free, Vegan) – Strength & Sunshine
: A recipe from your childhood, this version is made with gluten-free pasta and lots of spices for one flavorful classic!
Mini Gluten-Free Peanut Butter & Jelly Waffle Sandwiches (Vegan) – Strength & Sunshine
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!
Mini Meatloaves: Vegan Meatloaf Muffins (Gluten-Free, Allergy-Free) – Strength & Sunshine
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!
More Plant-Based Recipes You Might Enjoy
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20+ Plant Based Recipes for Kids: Zucchini Fritters & More!
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.
5 from 2 votes
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Course: Appetizers, Entrées, Sides
Cuisine: Plant-Based
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 14 fritters
Author: Kristen Wood
Ingredients
- 2 large 3 medium or 4 small zucchini, grated (about 4 cups)
- 1 1/2 teaspoons sea salt or pink salt
- 1 cup chickpea garbanzo bean flour
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon cumin seeds or ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/4 teaspoon freshly ground black pepper
Instructions
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 anon-stick skilletover 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.
Repeat with all remaining batter.
Enjoy!
Nutrition
Serving: 2fritters | Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 614mg | Fiber: 1g
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