Busy mornings are a little brighter when breakfast is ready and waiting. These Overnight Oats take about 10 minutes to prep the day before, and they’re a hearty breakfast that can be customized depending on what fruit is in season. (Blackberries are my favorite addition!) So mix up a batch, pop it in the fridge,…
Category: Plant-Based
Asparagus Cashew Stir Fry
This Asparagus Cashew Stir Fry recipe is savory, full of veggies, and so easy to make. Once your ginger, garlic, green onions, asparagus, and red bell pepper are chopped and ready to go, it’s just a matter of tossing them in the pan and cooking it all up with vegetable broth, cornstarch, tamari, cashews, and…
6 Tips for Feeding Picky Vegan Toddlers
One day they love the vegan mac and cheese you made for dinner, and then the next time you make it, they won’t even try a bite. Is it because it’s vegan? Should I make them regular mac and cheese instead? NO! Resist the urge to fall back on processed kid food. This is the…
Toddler Tofu Scramble
My family used to eat a lot of eggs every week—way more eggs than I’d like to disclose. I loved scrambled eggs, but more importantly, my toddler loved them too. I needed a delicious replacement for our scrambled egg breakfasts, so I started researching tofu scramble recipes and decided it was time to make a…
Green Chili Mac and Cheese
This is not your traditional mac and cheese—it’s a completely new take on the bright yellow noodles we all grew up with. Minimalist Baker created this vegan recipe and it’s one of my favorite weeknight meals. The sauce is a combination of onion, garlic, salt, pepper, nutritional yeast, cumin, vegetable broth, corn starch, chili powder,…
Fluffy Quinoa Pancakes
Saturday morning. Kids are playing in their jammies. You’re sipping on a hot cup of coffee. And no one has to get ready for work or school today. It’s time to mix up a batch of Feasting on Fruit’s Fluffy Quinoa Pancakes. These pancakes are thick, healthy (thanks to the quinoa flour), and pair marvelously…
Coconut Curry Lentil Soup
There’s something special about a dish that starts with onion, garlic, and ginger. Just the aroma of those three ingredients cooking together gets me and my kids excited for curry. (Yes, you read that right, my toddler likes curry!) This Coconut Curry Lentil Soup recipe was created by Vegangela and it’s in regular rotation at…
Vegan Mushroom Stroganoff
This yummy mushroom stroganoff recipe was created by From My Bowl, and it’s a big win with my toddler, baby, and husband. I used gluten free quinoa and rice noodles to keep it gluten free, and I didn’t have any “no beef broth” so I swapped in vegetable broth instead. (I didn’t miss the beefy…
Soyrizo Sloppy Joes
Sloppy Joes was one of my favorite dinners as a kid, and I wanted to capture that nostalgia in this vegan version. I start with an old school sloppy joe spice packet from the supermarket, then swap in Trader Joe’s soy chorizo along with a can of chickpeas to replace the meat. The result is…
The Little Veggie Kitchen 