Plant-Based Meal Ideas for Babies
I recently shared a video on my YouTube channel with 5 easy plant-based meal ideas for babies. These recipes are DELICIOUS for adults also! Please note however, I kept seasoning (salt) to a minimum, about 1/4 in these toddler recipes, so season a little extra for adults.
In this blog post, I’ll be sharing the recipes in details with you so that you can cook them for your baby or toddler at home! For more delicious recipes, check out my two bestselling vegan cookbooks here.
Lentil Hash Browns
Makes 10-12
Store in an air-tight contained for up to a week in the fridge.
Ingredients:
2 white potatoes (pre-washed)
1/2 a medium-sized sweet potato
1 x 400g can of brown lentils
1/2 a cup of plain flour
1 tbsp of nutritional yeast
1 tbsp of hemp seeds
1 tsp of dried thyme
a pinch of salt
oil for frying
coconut yogurt and hemp seeds for serving (if desired)
How to make:
Grate the potatoes and sweet potato into a large mixing bowl, before filling the bowl with water to wash. Drain the water from the bowl, before massaging the potatoes and pressing them into paper towel to remove excess liquid.
Drain and rinse the lentils over the sink, set aside.
Sieve the flour into a mixing bowl, adding the nutritional yeast, hemp seeds and dried thyme, as well as the grated potatoes, lentils and a pinch of salt.
Fold all of the ingredients together well.
Place a frying pan over medium-high heat and drizzle with olive oil. Using a tablespoon, spoon the hash brown mixture into the frying pan and press down into desired hash brown sizes. Fry for 1 minute on each side, or until golden.
Serve with coconut yoghurt and hemp seeds or cashew cheese.
Supercharged Yoghurt
Serves 1
Ingredients:
1/2 cup of berry coconut yoghurt
1/2 tsp flax meal
1/2 tsp hemp seeds
1/2 tsp baby prebiotic
fresh berries or fruit (as desired)
How to make:
In a small bowl, mix coconut yoghurt, hemp seeds, flax seeds and baby prebiotic until well combined.
Slice berries or seasonal fresh fruit into bite-sized pieces, and serve on top of supercharged yoghurt.
Baby-Friendly Pikelets
Makes 15-20 small pikelets
Store in the fridge in an air-tight container for up to 3 days
Ingredients:
1/2 of a ripe banana
1 tbsp of flax meal
1 + 1/4 cups of soy milk
1 cup plain flour
1 + 1/2 tsp of baking powder
1/2 tsp of vanilla extract
1/2 tbsp of apple cider vinegar
Coconut yoghurt, peanut butter and fresh fruit (to serve, as desired)
oil to cook
How to make:
Add the banana, soy milk, flax meal and vanilla to a blender and blend until smooth. Pour into a large mixing bowl.
Sieve flour, baking powder and salt into the wet mixture and gently fold all ingredients together - ensuring not to over mix.
Once the batter is half-mixed, add the apple cider vinegar and mix until smooth.
Heat a frying pan over medium-high heat, greasing with a drizzle of olive oil or plant-based butter.
Cook the pikelets in the frying pan by flipping once and removing from the pan once golden.
Serve with fresh berries, seasonal fruit, peanut butter or coconut yoghurt.
Banana, Oat & Tahini Cookies:
Makes 12 cookies
Store in an air-tight container in the pantry for up to 3 days or in the fridge for up to a week.
Ingredients:
1 + 1/2 cups of oats
1 very ripe banana
1/4 cup of tahini
3 medjool dates
1 tbsp of chia seeds
a pinch of salt
How to make:
Preheat the oven to 160 degrees celsius and line a large baking tray with baking paper
Add the banana and tahini to a mixing bowl, mash well with a fork until smooth.
Add the salt and chia seeds to the wet mixture, mix well with a fork before adding the oats and continuing to mix well.
Slice the medjool dates into small pieces before adding to the cookie mixture and folding together well.
Using a tablespoon, spoon the mixture into balls and press down into 12 even-sized pieces on the baking tray.
Place the cookies in the oven and bake for 16 minutes, before removing and allowing to cool before serving. Bake an additional 2-4 minutes for adults/harder texture.
Flat Bread Toastie Fingers:
Serves 1
Ingredients:
2 x flat breads
1/4 cup black beans
1 tbsp of tomato paste
a pinch of smoked paprika
1 broccoli floret
cashew cheese (as desired)
cheese slices (as desired)
How to make:
Mash the black beans, tomato paste and paprika together in a small bowl with a fork.
Spread the black bean mixture onto 1 of the flatbreads, before grating the broccoli floret on top of the black bean mixture.
Spread the cashew cheese (or any other desired spread) onto the 2nd flat bread, and place the cheese on top of the grated broccoli.
Sandwich the flat breads together, before placing into the sandwich press and cooking until golden and melted.
Slice the flat bread into fingers, topping with nutritional yeast if desired.
Watch the full video on how to make these recipes below!
I hope you enjoy cooking these recipes! if you have any questions or feedback please comment down below.
Love, Elsa.
xx
