Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Educação Infantil menu ideas for Inverno (Winter).
Want help planning out your menus? We’ve created a Educação Infantil 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 Inverno (Winter) in your Educação Infantil kitchen in Brazil.
1. Sopa de legumes (Vegetable soup): A warm and comforting soup made with seasonal vegetables like carrots, potatoes, onions, and cabbage. It is packed with nutrients and can be served with whole-grain bread.
2. Feijão com arroz (Beans with rice): A staple Brazilian dish that combines cooked beans with rice. It provides a complete protein source and can be served with a side of steamed vegetables.
3. Escondidinho de batata-doce (Sweet potato shepherd’s pie): A twist on the classic shepherd’s pie, this version uses mashed sweet potatoes as a topping instead of regular potatoes. The filling can be made with lentils, mushrooms, and vegetables, providing a hearty and nutritious meal.
4. Salada de quinoa (Quinoa salad): A refreshing salad made with cooked quinoa, mixed with seasonal vegetables like tomatoes, cucumbers, and bell peppers. It can be dressed with a simple lemon vinaigrette and served as a light lunch option.
5. Panquecas de banana (Banana pancakes): A delicious and healthy breakfast option made with mashed bananas, whole wheat flour, and plant-based milk. These pancakes can be served with a drizzle of maple syrup and fresh fruit.
6. Creme de abóbora (Pumpkin soup): A creamy and velvety soup made with roasted pumpkin, onions, and garlic. It can be seasoned with herbs like thyme or rosemary and served with a side of whole-grain crackers.
7. Salpicão vegano (Vegan “chicken” salad): A colorful salad made with shredded plant-based “chicken” (such as soy or seitan), mixed with diced apples, carrots, and raisins. It can be dressed with a vegan mayo-based dressing and served with whole-grain bread.
8. Espetinho de legumes (Grilled vegetable skewers): Skewers loaded with seasonal vegetables like zucchini, bell peppers, cherry tomatoes, and mushrooms. They can be marinated in a simple herb and olive oil mixture and grilled to perfection.
9. Moqueca de legumes (Vegetable moqueca): A traditional Brazilian dish made with a variety of vegetables like bell peppers, tomatoes, onions, and eggplant, cooked in a flavorful coconut milk broth. It can be served with brown rice or quinoa.
10. Pão de queijo (Cheese bread): A popular Brazilian snack made with tapioca flour, plant-based cheese, and plant-based milk. These small, bite-sized bread rolls are gluten-free and can be served as a snack or with a side of fruit.
11. Salada de frutas (Fruit salad): A refreshing and colorful mix of seasonal fruits like oranges, bananas, apples, and grapes. It can be served as a light dessert or snack option.
12. Cuscuz de legumes (Vegetable couscous): A traditional Brazilian dish made with couscous, mixed with sautéed vegetables like carrots, peas, corn, and bell peppers. It is a versatile dish that can be served warm or cold.
13. Suco de laranja com beterraba (Orange and beetroot juice): A nutritious and vibrant juice made by blending fresh oranges and beetroot. It is rich in vitamins and antioxidants, making it a perfect drink option for the children.
14. Torta de legumes (Vegetable pie): A savory pie filled with a medley of seasonal vegetables like broccoli, cauliflower, carrots, and peas. The crust can be made with whole wheat flour, and the filling can be bound with a plant-based milk and flour mixture.
15. Mingau de aveia (Oatmeal porridge): A warm and comforting breakfast option made with oats, plant-based milk, and a touch of sweetener like maple syrup or agave nectar. It can be topped with fresh fruits and nuts for added nutrition.
These meal ideas provide a variety of flavors, textures, and nutrients using commonly-used, seasonal local ingredients in Brazil during the winter season
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Brazil |
|---|---|
| Diet | Vegan |
