Packing a healthy lunch your child will eat can seem like a tall order some days; nobody wants to open their kiddo’s lunch box at the end of the day to find they only ate a handful of grapes! To help get you inspired, here are some sweet and savory vegan lunch ideas for kids, plus six tips for creating a winning lunch box. Grab those you think will work for your family, leave any you know won’t, and be open-minded and adapt recipes to suit. Don’t be discouraged: If what works this week doesn’t work next week, keep going. Your happy rotation of convenient, healthy, and kid-approved lunches is just around the corner!
6 Tips for Creating Healthy Vegan School Lunches
1. Oh, nuts! Be sure to check your school’s food allergy policy. Peanuts (which are actually legumes) and some tree nuts (almonds, Brazil nuts, walnuts, hazelnuts, macadamia nuts, pistachios, pecans, and cashews) can be a no-no. Sunflower, pumpkin, and sesame seeds are often allowed. Some schools prohibit nuts and seeds, while others have no restrictions at all.
2. Containers: Invest in non-breakable food-safe containers that children can open themselves. On warmer days, use ice packs; if you live somewhere where it gets really hot, consider a fully insulated lunch pack. In the cooler months, a kid-safe thermos is handy for taking soups and stews.
3. Leftovers: Leftovers are a great way to bulk up your kid’s lunch. If you know tonight’s evening meal is going to be a winner, cook extra so you’ll have leftovers.
4. Bulk it up: The school day is long so be sure to include heftier ingredients such as grains and beans that’ll keep them full. Nuts (if allowed) are high-energy and a good option, too.
5. Fruits and Veggies: Naturally sweet, fresh fruit makes the perfect snack. Raw veggies such as cucumber and carrot sticks, red bell pepper, and edamame are often popular, while cooked veggies such as steamed broccoli or corn on the cob add variety and are fun to eat. Keep things colorful and mix things up.
6. Kid power! Get your kids involved in preparing their lunches; they’ll be more likely to eat what they’ve prepared and will learn about food while they’re doing it.
Sweet Vegan Lunch Ideas for Kids
Sweet treats like cookies, muffins, bars, and balls, made with whole grains, beans, and fruits, are excellent for satisfying young taste buds while providing plenty of oomph. Baked goods that can withstand bouncing around in a lunch box are a plus!
These sweet corn and oat muffins have only nine ingredients (not counting salt) and are easy to whip up the night before when you realize you’re running low on lunch box supplies! They’re wonderfully sweet; if your household prefers less sweetness, you can dial back the applesauce and maple syrup, and add an extra splash of plant milk to make up for the liquid. A commenter shares, “This is my go-to muffin recipe! I keep all the dry ingredients, already measured out, in jars in my pantry so that I can cook a batch in a hurry! A great recipe!!”
One of our most popular recipes, these healthy vegan cookies are naturally sweetened with banana, maple syrup, and grated apple. Peanut butter adds richness, but if nuts aren’t an option, sunflower butter is a good substitute. The cookie dough is a mix of rolled oats and whole wheat flour. To make them gluten-free, use certified gluten-free oats and substitute gluten-free flour for the whole wheat flour. Don’t be afraid to experiment with optional add-ins. A fan notes, “We like dried fruit like raisins, cherries, etc., but for the grandkids, I usually sub dairy-free mini chocolate chips.” Another notes, “No need for store bought cookies ever again when you can have a tastier and healthier version like these.”
With a chewy, gooey jam center, these crunchy cookies have kid-friendly written all over them. The cookie dough features oat and sorghum flours, with walnuts and coconut flakes adding extra body. If these don’t need to be gluten-free, you can use whole wheat flour instead of sorghum and oat flour. If walnuts are an issue, leave them out. Push a hole into each cookie just before baking and dollop in a spoonful of jam to get the jam dot. The “dots” go all sticky after baking. A reviewer writes, “Delicious! And a great, crunchy texture.”
These tasty lil oat balls are nut-free and the perfect bite-size addition to any kid’s lunch—they’re like raisin oatmeal cookies in ball form. Shredded coconut adds extra chewiness, lemon (or orange) zest lends aromatic citrus flavor, and nutmeg evokes a warm holiday feeling. To up their kid appeal, boost the sweetness by adding some vegan chocolate chips or an extra handful of raisins Flavorings like orange zest and nutmeg are easy to dial down (or up) to suit, so make this your own. A reviewer shares, “My kids and I love these. Use both the zest and the nutmeg; you will not be disappointed!”
Featuring an almond and oat flour crust topped with a creamy fig paste and a nutty crumble, these chewy fig bars are a reader favorite. They contain a trio of nuts (almond, cashew, and walnuts), so skip this one if nuts are an issue. With three layers, they’re a tad more fussy to prepare than a simple batch of cookies but are well worth it! (Plus, each layer is easy to make.) A commenter shares, “These bars are amazing! I’ve been making them for several months now, and my family loves them!”
Dried cherries give these oat balls a chewy, fruity texture and help them stick together, while almonds add nutty goodness. If you can’t use almonds, just leave them out, and if the balls aren’t holding together, add more dried cherries or some raisins. These mighty balls freeze well and can also be enjoyed raw. One fan notes, “We always eat them uncooked! They are my daughter’s favorite.”
Savory Vegan Lunch Box Ideas for Kids
Savory lunch options include kid-friendly salads, sandwiches, wraps, dips, and more. Use these recipes as written or as a springboard for meals that’ll work for your family.
This fan-favorite salad is packed with goodies and tastes just like old-fashioned potato salad. Silken tofu gives the dressing a velvety smooth texture, while Dijon mustard provides a pleasing tang. The dressing is also delicious for pasta salads. A reviewer shares, “I’m amazed at how much it tastes like the potato salad I used to love from the grocery store deli. I would definitely feel comfortable making this to share with non-vegans as well. I don’t think they’d even know it was WFPB!”
Naturally sweet, these fruit wraps come together quickly and feature banana, fresh blueberries, and spinach in a whole grain tortilla. Walnuts and celery add a pleasing crunch, but if they’re not your jam, you can use other ingredients, such as cucumber or red bell pepper, and roasted sunflower seeds. A fan writes, “Very good and easy to make. I’ve also made it using ripe avocado in place of the banana.”
This chocolaty hummus is a great way to sneak a helping of beans into their day! Serve with apple slices, strawberries, grapes, kiwifruit, or other favorite fruits. Note: The recipe calls for a tablespoon of almond butter or peanut butter, but you could use sunflower butter instead or just leave it out. A reviewer shares, “I was blown away by how good this is.” Another writes, “Wow this is really good. I omitted the peanut/almond butter- just because I didn’t have any.”
Corn teams up with mild-flavored, nutrient-dense quinoa and juicy cherry tomatoes in this wonderfully kid-friendly salad. Avocado is the secret to the success, adding creamy flavor and extra heft, while lime juice, stirred in at the end, lends bright notes and ensures the avocado stays green until lunchtime. (You could also use lemon juice.) Feel free to use the veggies your family enjoys; for instance, cucumber would also work well, as would steamed broccoli, red bell pepper, and celery, to name just a few options. A reviewer shares, “This is so flavorful, my meat-eating friends loved it.”
A masterful blend of textures and flavors sends these tasty wraps to the top of the class. Tender baked sweet potato pairs well with crunchy red bell pepper and rich toasted sunflower seeds. Hummus adds a dose of creamy flavor, while fresh spinach adds green goodness. A reviewer shares, “Very easy to make and great for transportable lunches.” Another writes, “Absolutely love this recipe… I have been recommending this to everyone I know.”
