Do you love to cook? If so, we’ve rounded up a list of easy, kid-approved recipes. So grab your parents and get ready to show off your chef skills and enjoy some yummy vegan treats!
1. Snacky Snakes
While these snacks are surely a sweet treat, they also have a lot of nutritional value. Just one “snake” is packed with protein, vitamin E, and antioxidants. This recipe is adapted from Marisa Miller Wolfson and Laura Delhauer’s book, The Vegucated Family Table—which is filled with recipes for other sweet treats, snacks, and delicious meals. Your parents can order it here.
Vegucated Family Table
Prep time: 10 mins Assembly time: 10 mins Servings: 12 “snakes”
1/2 cup mixed nuts and seeds (almonds, cashews, pumpkin seeds, sunflower seeds—use any combo you like!)
2 Tbsp. quick-cooking oats
1/4 tsp. ground cinnamon
1 Tbsp. hulled hemp seeds or chia seeds
2 Tbsp. nut or seed butter
10–12 medjool dates, pitted
1–2 Tbsp. pure maple syrup or water
1 Tbsp. unsweetened cocoa powder (optional)
2 Tbsp. vegan chocolate chips (optional)
In a food processor, combine the mixed nuts and seeds, oats, cinnamon, and salt and pulse until finely ground.
Add the hemp seeds, nut butter, and dates. Process until a dough forms.
With the food processor running, add the maple syrup and cocoa powder (if using).
Fold in the chocolate chips (if using).
Divide the dough into 12 pieces then roll each into the shape of a snake.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
2. Easy Vegan Chocolate Mud Cupcakes
The original recipe, by Sara Kidd—along with many other tasty ones—can be found in her new cookbook, Bake Vegan Stuff, which your parents can order here.
Prep Time: 10 mins Cook time: 17 to 19 mins Servings: 12 cupcakes
1 Tbsp. ground flaxseeds
2 1/2 Tbsp. hot water
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/4 cup cornstarch
1 cup powdered sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 1/3 cup soy milk
1 Tbsp. white vinegar
1/3 cup vegetable oil
1/2 cup cool water
2 tsp. vanilla extract
Preheat the oven to 350°F and fill a cupcake pan with cupcake liners.
Mix the flaxseeds with the hot water then set aside.
In a large bowl, combine the flour, cocoa, cornstarch, powdered sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the soy milk and vinegar until the mixture thickens. Add the oil, cool water, and vanilla then stir in the flaxseed mixture.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners. Bake for 17 to 19 minutes.
1 1/2 cups cashews, soaked overnight, rinsed, and drained
Juice of 1 lemon
1/3 cup coconut oil
1/2 cup coconut or other nondairy milk
1/2 cup agave nectar or maple syrup
1/3 cup peanut butter
12 sandwich cookies (like Oreos)
Place the cashews, lemon juice, coconut oil, nondairy milk, agave nectar, and peanut butter in a blender and blend until smooth.
Fill a cupcake pan with cupcake liners and place a sandwich cookie in each.
Distribute the batter evenly among the cupcake liners.
Freeze for at least 2 hours before serving.
Note: These cupcakes should be stored in the freezer and thawed for about 10 minutes before serving.
4. Chocolate Peanut Butter Cups
Prep time: 10 mins Cook time: 20 mins Servings: 12 chocolate peanut butter cups
1/2 cup vegan margarine
3/4 cup peanut butter
3/4 cup crushed vegan graham crackers
1/4 cup agave nectar or maple syrup
1 cup vegan chocolate chips
1/2 cup nondairy milk
1/2 cup crushed peanuts
Fill a cupcake pan with cupcake liners.
Combine the vegan margarine, peanut butter, graham crackers, and agave nectar in a saucepan and cook over medium heat until the vegan margarine is melted. Make sure that the mixture doesn’t stick to the pan or burn. Remove from the heat and divide evenly among the cupcake liners.
In a separate saucepan, combine the vegan chocolate chips and nondairy milk and cook over low heat, stirring frequently. Remove from the heat as soon as the chocolate is melted. Spoon over the peanut butter mixture in each cupcake liner then top with the crushed peanuts.
Place in the refrigerator until firm.
Tip: Instead of peanut butter, try almond, cashew, or sunflower butter.
5. Chocolate Peanut Butter Banana Bombs
Prep time: 10 mins Freezer time: 2 to 3 hours Servings: 3
1/4 cup peanut butter
1 cup chocolate chips
Slice the banana into 1/4-inch pieces. Add a dollop of peanut butter to one banana slice then top with another slice. Secure with a toothpick then repeat with the remaining banana slices.
Freeze the banana bites until firm (at least 1 hour).
Pour the chocolate chips into a mug and cook in the microwave for 10 seconds then stir. Repeat until completely melted.
Remove the banana bites from the freezer and dip each in the melted chocolate to coat.
Freeze again until solid (at least 1 hour).
6. Veggie Cutie Fruity Sushi
Prep time: 1 hour Cook time: 5 mins Servings: 10 to 12
3 Tbsp. vegan margarine
1 10-oz. bag vegan marshmallows
1 tsp. vanilla extract
1 tsp. agave nectar (optional)
6 cups Rice Krispies cereal
1/2 box Fruit by the Foot
Fresh fruit, for garnish
Melt the vegan margarine in a large pot then add the vegan marshmallows, vanilla extract, and agave nectar (if using) and stir continuously until the vegan marshmallows are melted.
Reduce the heat to low and gradually add the Rice Krispies, stirring frequently. Spread the mixture in a greased pan and allow to cool.
Cut into rectangles or circles then wrap with a piece of Fruit by the Foot to resemble sushi and top with fresh fruit.
Carve a hole in the top of each strawberry for the “cheesecake” filling then cut off a small portion of the tip so that the strawberries will stand upright.
Add the vegan cream cheese, powdered sugar, and vanilla extract to a bowl and beat with an electric mixer until fluffy.
Pour the vegan cream cheese mixture into a pastry bag and pipe the filling into each strawberry.
Sprinkle with the crushed animal crackers.
Tip: For a DIY pastry bag, place the filling in a sandwich bag, seal shut, then cut a small hole in the bottom corner. Alternatively, dip whole strawberries in the “cheesecake” mixture and roll in the crushed animal crackers.
8. Pumpkin Spice Cupcakes
Prep time: 10 mins Cook time: 20 mins Servings: 24 cupcakes