The Best Vegan Kid's Cuisine

Print Recipe

5 from 1 vote

Frozen, microwave friendly meals featuring, vegan mac and cheese, a fudgey brownie, nuggets and corn!

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Servings:

Calories: 659kcal

Author: Lauren Boehme

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