I just made my(and hopefully your) dreams come true! I have been obsessed with the idea of having a vegan kid’s frozen meal as an adult. So, I made you(and me) the best vegan kid’s cuisine! These fun, delicious, frozen, microwave friendly meals feature vegan “chicken” nuggets. A super easy vegan mac and cheese, corn and a brownie! These are easy to prep and they make lunch the best part of my week! Plus, of course my 10 year old daughter loves them too. She can grab one, throw it in the microwave, easy peasy.
What You Need For These Vegan Kid’s Cuisines:
- Vegan “Chicken” Nuggets: I used Impossible animal shaped nuggets!
- Frozen Corn: I recommend using frozen, not canned or fresh, since it is already ready for the freezer and the microwave.
- Vegan Cheese: I used Follow Your Heart cheddar style for the mac and cheese.
- Macaroni: I used mini shells, but elbow mac works too.
- Vegan Butter, Flour and Non-dairy Milk: To start the cheese sauce!
- Cane Sugar, Cocoa Powder, Brown Sugar, Flour, and Salt: These are the dry ingredients for the microwave brownies.
- Water, Veggie Oil, Chocolate Chips and Vegan Sprinkles: These are mixed into the dry ingredients.
- 4 Compartment Containers: I used THESE!
This is absolutely the best vegan kid’s cuisine! Dare I say even better then the original non-vegan ones. All of the elements make for a very happy meal. I just can’t help feeling joyful when I eat them. Everything cooks perfectly in just 4 1/2 to 5 minutes and in that short time you will make yourself(or your kids) very happy! The brownie batter goes into the dish raw and then freezes with everything else and then cooks as you microwave the whole platter.
Why Should You Make These Magical Meal Prep Meals?
- Everything in these kid’s cuisines are perfection.
- They are so much fun to make and eat.
- Your kids will love them, and so will you!
- The mac and cheese is incredible.
- The brownies are fudgey, moist and delcious.
The Best Vegan Kid’s Cuisine
Frozen, microwave friendly meals featuring, vegan mac and cheese, a fudgey brownie, nuggets and corn!
Ingredients
For The Mac and Cheese
- 6 Ounces Macaroni, mini shells or elbow
- 2 Tablespoons Vegan butter
- 2 Tablespoons All purpose flour
- 1 1/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1 Cup Vegan cheese shreds, I used Follow Your Heart
- Salt and Pepper to taste
For The Brownies
- 1 Cup Organic cane sugar
- 2/3 Cup Cocoa powder
- 2/3 Cup Water
- 1/2 Cup Vegetable oil
- 1/2 Cup Brown sugar
- 2 teaspoons Vanilla
- 1/2 teaspoons Salt
- 2 Cups All purpose flour
- 1 Cup Vegan chocolate chips, I used Enjoy Life
- 1/3 Cup Vegan sprinkles + extra for topping
For The Rest of The Kid's Cuisine
- 20 Vegan "chicken" nuggets, I used Impossible Wild Nuggies
- 1 1/4 Cup Frozen corn
Instructions
- Start by making the mac and cheese. Cook the macaroni according to package directions. Drain when al dente.
- Make the cheese sauce. Heat the vegan butter on medium in a medium sized sauce pan.
- Once the butter has melted, add the flour and whisk to combine and form a roux(paste). Let the roux simmer for a minute.
- Pour the non-dairy milk into the pan and then whisk to fully combine, making sure there are no lumps of roux left. Bring to a simmer, whisking frequently and let thicken.
- The sauce will get nice and thick. Season with a pinch of salt and pepper, then add in the vegan cheese.
- Whisk until the cheese has melted into the sauce and is completely smooth. Taste and adjust seasoning. Turn off the heat.
- Pour the cooked macaroni into the pot with the cheese sauce and stir to combine. Let cool while you prep the rest.
- Now make the brownie batter. In a large mixing bowl, whisk together the cane sugar and cocoa powder.
- Pour in the water and oil, then whisk until smooth.
- Add the brown sugar, vanilla and salt. Whisk again to combine.
- Pour in the flour and using a rubber spatula, stir and fold everything together until fully combined.
- Pour in the chocolate chips and sprinkles. Fold them into the batter.
- Take five or six 4-compartment freezer safe containers. In the largest part of the container put 4 nuggets, in one of the smaller compartments, add 1/4 cup of the frozen corn, in another smaller compartment put the raw brownie batter, filling up that compartment, and put a few more sprinkles on top. Then fill the last compartment with the mac and cheese. Repeat this process with all 5 or 6 containers.
- Cover the containers and put them in the freezer. When ready to eat, take the top off the container, cover with a paper towel and then microwave for 4 1/2 to 5 minutes. This will heat everything and cook the brownie. Then enjoy!
- The measurements of the containers I used are 2.75 cups for the big part where I put the nuggets, 1 cup of the middle where the brownie goes, 2/3 cup for the mac and cheese and 2/3 cup for the corn. If you have smaller containers, I would start with only 2 to 3 minutes in the microwave and check it at that point.
- They will keep in the freezer for several weeks!
Video
Notes
I used THESE containers for my kid’s cuisines!
You may have a bit of left over mac and cheese and brownie batter, depending on your container sizes or how many you make. If you want to make a regular mug brownie, fill up a mug with the batter and microwave for 1 to 1/2 minutes then enjoy. You can eat left over mac and cheese as is!
Nutrition
Calories: 659kcal | Carbohydrates: 163g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 480mg | Potassium: 1090mg | Fiber: 16g | Sugar: 70g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 14mg
This is such a cool idea! I’d be very happy digging into one of these!
You have made my life better in so many ways, but this might take the cake. Fun to make and even more fun to eat!!! Loved them! 10/10!