Wholesome Plant-Based Meals

for Kids This Winter

Life’s pretty full at the moment; three kids under seven, sport most afternoons and a job that well and truly keeps me on my toes... so by the time dinner rolls around, we’re usually a bit cooked, in more ways than one. We’re a fully vegan family and the kids are growing like weeds, which I’m quietly very proud of. These are two meals I come back to on repeat. I make them ahead so on the nights where everything feels a bit chaotic, I know everyone’s still getting something really nourishing. They’re simple, filling and actually get eaten, which is the real win!

Jessica Redmond, General Manager.

LENTIL-A-RONI

Ingredients

  • 1/2 cup cashews (soaked 2 hours if possible)

  • 1 cup vegetable broth

  • 1 tbsp olive oil (or swap for water/broth)

  • 1 small yellow onion, finely chopped

  • 1 tsp salt + a pinch

  • Pinch black pepper

  • 3 cloves garlic, minced

  • 2 tsp dried thyme

  • 1 can brown lentils

  • 1 x can crushed tomatoes with basil (ceres)

  • 1 pack pasta (Girolomoni fusilli)

Ingredients

  • 2 ½ tbsp garam masala

  • 2 tsp ground ginger

  • 1 tsp black pepper

  • 2 tsp curry powder

  • 1/2 red onion, diced

  • 2 tsp sea salt

  • 2 x 400ml cans coconut milk

  • Whole Jar of spiral tomato paste (300g)

  • 1/2 tsp dried fenugreek (optional)

  • 2 - 3 small blocks firm tofu, pressed

  • 2 tsp coconut sugar

  • Juice of 2 limes

Method

  • Cook pasta according to packet instructions. Drain and set aside

  • Blend cashews + broth until smooth and creamy, set aside

  • Sauté onion in oil with a pinch of salt for 3 minutes until soft. Add garlic and cook for 30 seconds

  • Add thyme, salt and pepper, then stir through lentils. Lightly mash a few for texture

  • Add tomatoes, cover and simmer for 5 minutes

  • Pour in cashew mixture, stirring until thickened (about 3 minutes). Taste and adjust seasoning

  • Add pasta, toss to coat and heat through

Add cauliflower, spinach, or seasonal greens. A drizzle of olive oil or fresh basil on top finishes it perfectly. For the grown ups, fresh chilli & hemp parmesan.

  • Recipe from Isa Does It by Isa Chandra Moskowitz.

TOFU KINDA LIKE BUTTER CHICKEN

Method

  • Press tofu for 30 minutes, then tear into pieces

  • Turn on the slow cooker so it can warm up.

  • Add everything except tofu, coconut sugar & lime

  • Whisk until the sauce is mostly smooth

  • Add tofu & gently stir through until coated

  • Cook

  • High: 3 - 4 hours

  • Low: 6 - 7 hours

  • Stir in lime juice and coconut sugar

Serve with organic basmati rice and a side of steamed broccoli or green beans.

Recipe from jessicainthekitchen.com

Both of these recipes freeze perfectly - sauce only then just cook rice or pasta on the night.