Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Kindergarten menu ideas for Herbst (Autumn).
Want help planning out your menus? We’ve created a Kindergarten menu planner that you can use to store meal ideas, take notes and plan your term meals.
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In today’s rapidly evolving world, the way we approach nutrition and food education in our youngest generations can have long-lasting implications on their health, environmental consciousness, and ethical perspectives. Vegan meal planning in preschools is not just a trend, but a transformative approach to fostering a healthier, more sustainable, and compassionate tomorrow. At this tender age, when taste preferences and dietary habits begin to form, introducing plant-based meals can instill an appreciation for the myriad flavors of vegetables, legumes, grains, and fruits. Moreover, it transcends just the plate, nurturing young minds about the interconnectedness of life, the importance of sustainable choices, and the value of kindness to all living beings. In this blog post, we will delve deeper into why vegan meal planning in preschools can be a significant cornerstone for building a brighter future. Let’s look at some examples of healthy, cost-effective meals, using local seasonal ingredients, that you can put on the vegan menu for children during Herbst (Autumn) in your Kindergarten kitchen in Austria.
1. Kürbis-Kartoffel Suppe (Pumpkin-Potato Soup): A warm and creamy soup made with locally grown pumpkins and potatoes, seasoned with herbs and spices. Served with whole grain bread for a complete meal.
2. Spinat-Kartoffel Rösti (Spinach-Potato Rösti): A nutritious and delicious dish made with grated potatoes and fresh spinach, pan-fried until crispy. Served with a side of homemade applesauce for added sweetness.
3. Pilzrisotto (Mushroom Risotto): A comforting and flavorful dish made with locally sourced mushrooms, Arborio rice, and vegetable broth. Packed with nutrients and served with a side of steamed green beans.
4. Gemüsepfanne mit Tofu (Vegetable Stir-Fry with Tofu): A colorful and vibrant stir-fry made with a variety of seasonal vegetables like bell peppers, carrots, and zucchini, along with marinated tofu. Served over whole grain rice for a balanced meal.
5. Hirsebrei mit Zwetschgen (Millet Porridge with Plums): A warm and nourishing breakfast option made with locally grown millet, plant-based milk, and sweetened with fresh plums. Topped with a sprinkle of cinnamon for added flavor.
6. Rote Rüben Salat (Beetroot Salad): A refreshing and vibrant salad made with locally sourced beetroots, mixed greens, and a tangy vinaigrette dressing. Served with a side of whole grain bread for a satisfying meal.
7. Kürbis-Gnocchi (Pumpkin Gnocchi): Soft and pillowy gnocchi made with roasted pumpkin puree, whole wheat flour, and a touch of nutmeg. Served with a simple tomato sauce and a side of steamed broccoli.
8. Apfel-Zimt Haferflocken (Apple-Cinnamon Oatmeal): A hearty and nutritious breakfast option made with locally grown apples, rolled oats, and a sprinkle of cinnamon. Served warm with a drizzle of maple syrup for added sweetness.
9. Linsensuppe mit Gemüse (Lentil Soup with Vegetables): A hearty and protein-packed soup made with locally sourced lentils, seasonal vegetables, and aromatic herbs. Served with a side of whole grain bread for a complete meal.
10. Kürbis-Apfel Muffins (Pumpkin-Apple Muffins): Healthy and moist muffins made with a combination of pumpkin puree, grated apples, whole wheat flour, and warm spices. Perfect for a nutritious snack or dessert option.
11. Kartoffel-Gemüse Auflauf (Potato-Vegetable Casserole): A comforting casserole dish made with layers of thinly sliced potatoes, mixed vegetables, and a creamy plant-based sauce. Baked until golden and served with a side of mixed greens.
12. Birnen-Quinoa Salat (Pear-Quinoa Salad): A refreshing and protein-rich salad made with locally grown pears, cooked quinoa, mixed greens, and a tangy lemon dressing. Topped with toasted walnuts for added crunch.
13. Kürbis-Kichererbsen Curry (Pumpkin-Chickpea Curry): A flavorful and aromatic curry made with locally sourced pumpkins, chickpeas, and a blend of spices. Served over brown rice for a wholesome and satisfying meal.
14. Apfel-Karotten Muffins (Apple-Carrot Muffins): Moist and nutritious muffins made with grated apples, shredded carrots, whole wheat flour, and a hint of cinnamon. Perfect for a healthy snack or lunchbox treat.
15. Pilz-Burger mit Süßkartoffel-Pommes (Mushroom Burger with Sweet Potato Fries): A plant-based burger made with locally sourced mushrooms, lentils, and spices. Served on a whole grain bun with a side of baked sweet potato fries for a kid-friendly meal
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Austria |
|---|---|
| Diet | Vegan |
