23 Kid-Friendly Vegetarian Recipes for Family Meals

Are you tired of serving the same old meals to your kids? Look no further! We have a collection of delicious and easy-to-make kid-friendly vegetarian recipes that your little ones will love.

These recipes include fun meals like calzones and veggie tacos that are perfect for breakfast, lunch, or dinner. You can discover more recipes now and make mealtime a fun experience for your kids. They are easy to make and fun to eat, making them a great way to get your kids to eat healthy and try new foods.

1. Delicious Veggie Pizza Recipes

Veggie pizza is a fun and healthy meal option for kids.

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1 cup sliced bell peppers
• 1 cup sliced onions
• 1 cup sliced mushrooms

Instructions

1. Combine warm water, sugar, and yeast, letting it sit for 5 minutes.
2. Add flour, salt, and olive oil to the mixture, kneading for 5 minutes.
3. Roll out the dough into a circle or rectangle shape.
4. Spread pizza sauce over the dough, leaving a small border.
5. Top with mozzarella cheese, bell peppers, onions, and mushrooms.
6. Bake in a preheated oven at 425°F for 15-20 minutes.
7. Remove from oven and let cool for a few minutes before slicing.

2. Tasty Pasta Primavera Dishes

Tasty Pasta Primavera is a colorful spring-inspired vegetarian dish.

Ingredients

• 8 oz pasta
• 2 cups mixed vegetables
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Grated Parmesan cheese, optional

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the mixed vegetables, garlic, and cook for an additional 4-5 minutes.
5. Add the vegetable broth, dried basil, salt, and pepper to the skillet, stirring to combine.
6. Drain the cooked pasta and add it to the skillet, tossing to combine with the vegetable mixture.
7. Serve hot, topped with grated Parmesan cheese if desired.

3. Hearty Lentil Soup Options

Hearty lentil soup is a nutritious and comforting meal option for kids.

Ingredients

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Rinse the lentils and pick out any debris or stones.
2. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
3. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

4. Baked Mac and Cheese Variations

Creamy baked mac and cheese with various twists for kids.

Ingredients

• 8 oz macaroni
• 2 cups milk
• 2 cups grated cheddar cheese
• 1 cup grated mozzarella cheese
• 1/4 cup breadcrumbs
• 1/4 cup chopped broccoli
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a saucepan, combine milk, cheddar cheese, and mozzarella cheese.
4. Stir until cheese is melted and sauce is smooth.
5. Add cooked macaroni, broccoli, and basil to the cheese sauce.
6. Transfer the macaroni mixture to a baking dish.
7. Sprinkle breadcrumbs on top of the macaroni.
8. Bake for 20-25 minutes or until golden brown.
9. Serve hot and enjoy!

5. Grilled Veggie Wraps and Rolls

Grilled Veggie Wraps and Rolls are a tasty and healthy meal option for kids.

Ingredients

• 1 cup mixed vegetables
• 4 whole wheat tortillas
• 1/2 cup hummus
• 1 cup shredded cheese
• 1/4 cup chopped lettuce
• 1/4 cup sliced cucumber
• 1/4 cup sliced bell peppers

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, mix together the mixed vegetables and hummus.
3. Lay a tortilla flat and spread a quarter of the vegetable mixture onto the center of the tortilla.
4. Sprinkle shredded cheese over the vegetables.
5. Add chopped lettuce, sliced cucumber, and sliced bell peppers on top of the cheese.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the wrap to form a tight cylinder.
7. Place the wrap on the grill and cook for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.
8. Repeat with the remaining ingredients to make three more wraps.
9. Slice in half and serve hot.

6. Quick and Easy Quesadilla Recipes

Delicious vegetarian quesadillas perfect for kids and adults alike.

Ingredients

• 4 whole wheat tortillas
• 1 cup shredded cheese
• 1/2 cup black beans
• 1/2 cup diced bell peppers
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium heat and add olive oil.
2. In a bowl, mix together black beans, bell peppers, and onion.
3. Place a tortilla in the skillet and sprinkle shredded cheese on half of it.
4. Add the bean and vegetable mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip the quesadilla and cook for another 2-3 minutes or until the other side is also crispy.
8. Repeat with the remaining ingredients and serve hot.

7. Roasted Vegetable Salads

Delicious roasted vegetable salads make a healthy and tasty meal option for kids.

Ingredients

• 2 cups mixed vegetables (such as zucchini, bell peppers, carrots)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the oven for 20-25 minutes, or until tender.
4. In a large bowl, combine the roasted vegetables, mixed greens, and cherry tomatoes.
5. Drizzle with lemon juice and toss to combine.
6. Top with crumbled feta cheese, if using.
7. Serve immediately and enjoy.

8. Veggie Stuffed Bell Peppers

Veggie Stuffed Bell Peppers are a healthy and flavorful vegetarian dish.

Ingredients

• 4 bell peppers
• 1 cup cooked rice
• 1 can black beans
• 1 can diced tomatoes
• 1 onion
• 2 cloves garlic
• 1 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook the rice according to package instructions.
4. Heat the olive oil in a pan and sauté the onion and garlic until softened.
5. Add the black beans, diced tomatoes, and cooked rice to the pan and stir to combine.
6. Stuff each bell pepper with the rice and bean mixture and top with shredded cheese.
7. Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes.
8. Season with salt and pepper to taste and serve hot.

9. Spinach and Cheese Calzones

Delicious Italian dish filled with spinach and cheese inside a crispy crust.

Ingredients

• 1 package of pizza dough
• 1 package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 egg, beaten
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out the pizza dough to a thickness of 1/4 inch.
3. In a bowl, mix together spinach, mozzarella cheese, parmesan cheese, and a pinch of salt.
4. Place spoonfuls of the spinach mixture onto one half of the dough, leaving a 1/2 inch border around the edges.
5. Fold the other half of the dough over the filling and press the edges together to seal.
6. Brush the tops with olive oil and cut a few slits in the top of each calzone.
7. Place the calzones on a baking sheet and bake for 15-20 minutes, or until golden brown.
8. Serve hot and enjoy!

10. Butternut Squash and Sage Risottos

Creamy butternut squash and sage risottos are a delicious vegetarian dish.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Place the squash on a baking sheet, toss with olive oil, and roast for 30-40 minutes or until tender.
4. In a large skillet, sauté the chopped onion and minced garlic until softened.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the warmed vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed.
7. Stir in the butter, chopped sage, and roasted butternut squash.
8. Remove the skillet from the heat and stir in the grated Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve the risottos hot, garnished with additional sage if desired.

11. Black Bean and Sweet Potato Tacos

Delicious vegetarian tacos filled with black beans and roasted sweet potatoes.

Ingredients

• 1 can black beans, drained and rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 red onion, diced
• 1 packet of taco seasoning
• 8-10 corn tortillas
• Shredded cheese, optional
• Salsa, optional
• Sour cream, optional
• Cilantro, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. Place the sweet potatoes on a baking sheet, toss with a little oil, and roast for 20-25 minutes or until tender.
3. In a large pan, heat a couple of tablespoons of oil over medium heat and sauté the diced onion until translucent.
4. Add the black beans, taco seasoning, and a splash of water to the pan, stirring to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the black bean mixture onto a tortilla and topping with roasted sweet potato, cheese, salsa, sour cream, and cilantro.
7. Serve immediately and enjoy!

12. Eggplant Parmesan Casseroles

A classic Italian dish with layered eggplant, sauce, and cheese.

Ingredients

• 2 medium eggplants
• 1 cup breadcrumbs
• 1 cup tomato sauce
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup vegetarian meatballs
• 1 cup chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds and season with salt.
3. Dip each eggplant slice in breadcrumbs and place on a baking sheet.
4. Bake the eggplant slices for 20-25 minutes, flipping halfway through.
5. In a large skillet, combine the tomato sauce, basil, oregano, and vegetarian meatballs.
6. Bring the sauce to a simmer and let cook for 10-15 minutes.
7. In a large casserole dish, create a layer of tomato sauce.
8. Arrange a layer of eggplant slices on top of the sauce.
9. Sprinkle with mozzarella and parmesan cheese.
10. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
11. Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly.
12. Garnish with chopped parsley and serve hot.

13. Zucchini and Mushroom Fritters

Crispy zucchini and mushroom fritters perfect for a kid-friendly snack.

Ingredients

• 1 cup grated zucchini
• 1/2 cup sliced mushrooms
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup grated cheese
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Instructions

1. In a large bowl, combine grated zucchini, sliced mushrooms, flour, cornstarch, cheese, egg, milk, salt, and pepper.
2. Mix well until all the ingredients are fully incorporated.
3. Using your hands, shape the mixture into small patties.
4. Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat.
5. When the oil is hot, add a few patties to the pan and fry until they are golden brown and crispy.
6. Flip the fritters and fry the other side until it is also golden brown.
7. Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve the fritters hot and enjoy.

14. Broccoli and Cheese Frittatas

A delicious and easy-to-make breakfast dish packed with broccoli and cheese.

Ingredients

• 6 eggs
• 1 cup broccoli florets
• 1 cup shredded cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the broccoli, onion, and bell pepper in butter until tender.
3. In a large bowl, whisk the eggs and season with salt and pepper.
4. Add the cooked broccoli mixture and shredded cheese to the bowl and stir well.
5. Pour the egg mixture into a greased 9-inch pie plate or skillet.
6. Bake for 35-40 mis or unutentil the edges are golden brown and the center is set.
7. Remove from the oven and let it cool for a few minutes before slicing and serving.

15. Carrot and Ginger Soup Recipes

Delicious and healthy Carrot and Ginger Soup perfect for kids and adults alike.

Ingredients

• 2 medium carrots
• 1 medium onion
• 2 inches ginger
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Peel and chop the carrots and onion into small pieces.
2. Grate the ginger using a fine grater.
3. In a large pot, combine chopped carrots, onion, and grated ginger.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and let it simmer for 20 minutes or until the carrots are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in coconut milk and season with salt and pepper.
8. Serve warm and enjoy!

16. Green Bean and Potato Gratin

A creamy, comforting dish with green beans and potatoes.

Ingredients

• 2 large potatoes, thinly sliced
• 4 cups green beans, trimmed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup grated cheese
• 1/2 cup milk
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced potatoes and green beans.
3. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until softened.
4. Add the minced garlic and cook for 1 minute.
5. In a separate bowl, combine the grated cheese and milk.
6. Grease a 9x13-inch baking dish with olive oil.
7. Create a layer of potatoes and green beans, followed by a layer of the sautéed onion and garlic, and then a layer of the cheese mixture.
8. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
9. Season with salt and pepper to taste.
10. Bake for 45 minutes, or until the top is golden brown and the potatoes are tender.

17. Vegetable and Bean Chili Recipes

Delicious and healthy vegetable and bean chili perfect for kids.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and red bell pepper and cook until tender.
3. Add chili powder and cumin and cook for 1 minute.
4. Add diced tomatoes, kidney beans, black beans, and corn.
5. Stir well and bring to a boil.
6. Reduce heat and let simmer for 20 minutes.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

18. Stuffed Portobello Mushroom Burgers

Stuffed Portobello Mushroom Burgers are a vegetarian twist on classic burgers.

Ingredients

• 4 Portobello mushrooms
• 1/4 cup breadcrumbs
• 1/4 cup grated cheese
• 1/4 cup chopped onion
• 1 minced garlic clove
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing stems and scraping out gills.
3. In a bowl, mix together breadcrumbs, cheese, onion, garlic, and thyme.
4. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Serve on a burger bun with your favorite toppings.

19. Cauliflower and Cheese Fried Rice

A delicious vegetarian twist on traditional fried rice, using cauliflower and cheese.

Ingredients

• 1 head of cauliflower
• 2 cups of cooked rice
• 1 cup of grated cheese
• 1 tablespoon of olive oil
• 1 small onion
• 2 cloves of garlic
• 1 teaspoon of soy sauce
• Salt and pepper to taste

Instructions

1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the grated onion and minced garlic and cook until softened.
4. Add the cauliflower "rice" to the skillet and cook for 5 minutes.
5. Add the cooked rice, grated cheese, and soy sauce to the skillet.
6. Stir-fry all the ingredients together for 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

20. Asparagus and Lemon Spaghetti

A light and revitalizing vegetarian spaghetti dish featuring asparagus and lemon.

Ingredients

• 12 oz spaghetti
• 1 pound fresh asparagus
• 2 cloves garlic
• 2 lemons
• 1/4 cup olive oil
• Salt and pepper to taste
• Grated parmesan cheese

Instructions

1. Bring a large pot of salted w to aater boil and cook the spaghetti according to package instructions.
2. Cut the asparagus into 1-inch pieces and set aside.
3. In a large skillet, heat the olive oil over medium heat and add the minced garlic.
4. Add the asparagus to the skillet and cook until tender, about 3-4 minutes.
5. Remove the spaghetti from the boiling water and add it to the skillet with the asparagus.
6. Squeeze the juice of one lemon over the spaghetti and asparagus, and toss to combine.
7. Season with salt and pepper to taste, then serve hot with grated parmesan cheese.

21. Kid-Friendly Vegetable Stir-Fries

Quick and easy vegetable stir-fry recipe perfect for kids.

Ingredients

• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook until it starts to soften, about 2-3 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the broccoli, carrots, and bell peppers, and cook for 5 minutes, stirring occasionally.
5. Pour in the soy sauce and stir to coat the vegetables.
6. Season with salt and pepper to taste, then serve hot.

22. Capsicum and Tomato Curry Recipes

A flavorful and nutritious Indian-inspired curry perfect for kids.

Ingredients

• 2 large capsicums
• 3 medium tomatoes
• 1 onion
• 2 cloves of garlic
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the capsicums and cook for 5 minutes.
4. Add the tomatoes, curry powder, turmeric, and cumin.
5. Season with salt and pepper to taste.
6. Reduce heat to low and simmer for 15 minutes.
7. Garnish with fresh cilantro and serve over rice or with naan bread.

23. Mushroom and Spinach Crepes

Delicate French crepes filled with savory mushroom and spinach filling.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup fresh spinach leaves
• 1 cup sliced mushrooms
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup grated cheese

Instructions

1. In a large mixing bowl, whisk together flour, eggs, milk, water, and salt.
2. Add the melted butter to the bowl and whisk until smooth.
3. Heat a small non-stick pan over medium heat and pour a small amount of the batter into the pan.
4. Tilt the pan to evenly coat the bottom and cook for 1-2 minutes, until the edges start to curl.
5. Loosen the crepe with a spatula and flip it over, cooking for another minute.
6. Repeat the process until all the batter is used, making around 8-10 crepes.
7. In a separate pan, heat some oil over medium heat and sauté the chopped onion until translucent.
8. Add the sliced mushrooms and cook until they release their moisture and start to brown.
9. Add the minced garlic and cook for 1 minute, until fragrant.
10. Stir in the fresh spinach leaves and cook until wilted.
11. To assemble the crepes, place a tablespoon of the mushroom and spinach filling in the center of each crepe.
12. Sprinkle some grated cheese over the filling and fold the crepe in half to enclose.
13. Serve the crepes hot, garnished with additional spinach leaves if desired.

Conclusion

You've got a treasure trove of kid-friendly vegetarian recipes at your fingertips, a melting pot of flavors and textures that will make mealtime a breeze. With these 23 options, you'll be the master chef of your kitchen, whipping up delicious dishes that are a cut above the rest, and your kids will be eating like pros in no time.