Our Vegan Kid

These went down very well!

These overnight oats are perfect for baby-led weaning! Full of fiber, healthy fat, plant-based proteins, and iron!

RECIPE: https://www.theconsciousplantkitchen.com/overnights-oats-for-baby/

Alternative PBJ for lunch......

Peanut butter, tahini, cinnamon, banana, strawberries and a drizzle of tahini on top 🌱🌱 😋

Vegan garlic bread with Mummy’s homemade tomato pasta sauce 🌱

Scrambled Tofu🌱

Suitability: From 10 months

🌱This recipe makes a whole family portion so enjoy with homemade hash browns and homemade "special beans" (recipes to follow....)

Ingredients
🌱1 teaspoon of cold pressed rapeseed oil or a k**b of dairy free butter
🌱1 onion, peeled and chopped
🌱4 cloves of garlic, peeled and finely chopped
🌱1 pepper
🌱 Handful of cherry tomatoes
🌱2 teaspoons of smoked paprika
🌱2-3 teaspoons of turmeric (depending on your taste).
🌱300g of Firm Tofu (I use Sainsbury's So Organic or Cauldron Organic)
🌱Spinach

Method

1. Drain the tofu and press into kitchen towel or a tea towel to remove moisture.
2. Heat oil or butter in the pan and add the onion & garlic and cook for 5 minutes.
3. Add the pepper and tomatoes and cook for a further couple of minutes.
4. Add the turmeric and smoked paprika and stir for a couple of minutes to release flavour.
5. Crumble the tofu into the pan and stir so the tofu is coated in the spices (the tofu should all turn yellow with the turmeric.)
6. Add spinach and cook until wilted.
7. Allow to cook on a low heat stirring occasionally for 5 mins.
8. Enjoy!

Cottage pie🌱

Suitability: From 7 months

🌱This recipe makes a whole family dinner so, depending on your child’s age, you can purée it, mash it, cut it roughly or let them dive in with their fingers!
🌱Henderson relish (see ingredients) can be used like Worcestershire sauce except it’s vegan! You might want to add it afterwards for the grown ups due to salt content.

🌱I used plant based mince in tonight’s dinner but I will be doing a lentil alternative next week 😊

Ingredients
🌱1 teaspoon of cold pressed rapeseed oil
🌱1 onion, peeled and chopped
🌱4 cloves of garlic, peeled and finely chopped
🌱1 carrot, peeled (optional) & diced
🌱400g of plant based mince (I like the meatless co. pea mince
🌱A good squeeze of tomato puree
🌱1 tsp of rosemary
🌱1 tsp of thyme
🌱500ml of kallo low salt stock
🌱Lots of frozen peas
🌱Optional - Henderson’s relish

For the mash
🌱Knob of vegan butter (I use naturli or pure) low salt
🌱Dash of plant milk
🌱700g white or sweet potatoes

Method
1. Cook the potato (boil or steam) till soft, then drain, add plant butter, plant milk and mash.
2. Heat oil in the pan, add the onion & garlic and cook until soft.
3. Add the carrot and cook for one minute.
4. Add the mince, tomato purée, rosemary, thyme and stir.
5. Add the stock and the peas.
6. Simmer for 10 minutes.
7. Put mixture in a baking dish and top with mash.
8. Put in the oven for 20-25 mins.

Finger food - Broccoli and green beans

Sweet potato and red pepper stew 🌱

Suitability: 10-12 months

Depending on your kids appetite, this recipe makes quite a few batches so pop it in the freezer in separate tubs for a quick grab easy meal.

Ingredients
1 sweet potato, peeled and diced
1 teaspoon of vegetable oil
1 small onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped (or garlic granules)
1 red pepper, cored, de-seeded and diced
1 carrot, peeled and finely diced
4 tablespoons of frozen peas
1 can/carton of chopped tomatoes
1/2 tablespoon of chopped parsley (fresh or dried)

Method
1. Cook the sweet potato (boil or steam) till soft, then drain.
2. Heat oil in the pan, add the onion & garlic and cook until soft.
3. Add the pepper, carrot and peas and cook for one minute.
4. Add the tomatoes and parsley and simmer with the lid on for about 20 minutes until the vegetables are soft.
5. Add the sweet potato and heat through.
6. Allow to cool and then chop to the desired consistency.

Finger food - Cauliflower or rice cakes