Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Peuterspeelzaal/Kleuterschool menu ideas for Herfst (Autumn).
Want help planning out your menus? We’ve created a Peuterspeelzaal/Kleuterschool menu planner that you can use to store meal ideas, take notes and plan your term meals.
Contents
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 Herfst (Autumn) in your Peuterspeelzaal/Kleuterschool kitchen in the Netherlands.
1. Pompoensoep (Pumpkin Soup): A warm and creamy soup made with locally grown pumpkins, onions, and vegetable broth. Served with whole wheat bread for dipping.
2. Appelmoes (Applesauce): Homemade applesauce using locally harvested apples, cinnamon, and a touch of maple syrup. Served as a side dish or dessert.
3. Wortelstamppot (Carrot Mash): A comforting dish made with mashed potatoes, carrots, and a hint of nutmeg. Served with a side of steamed green beans.
4. Groentespiesjes (Vegetable Skewers): Colorful skewers with seasonal vegetables like bell peppers, cherry tomatoes, and zucchini. Grilled or roasted and served with a homemade vegan dip.
5. Bietenstamppot (Beetroot Mash): A vibrant dish made with mashed potatoes and roasted beets. Served with a side of sautéed kale or spinach.
6. Champignonragout (Mushroom Ragout): A creamy and flavorful mushroom stew made with locally sourced mushrooms, onions, and vegetable broth. Served over whole grain rice or pasta.
7. Appelpannenkoeken (Apple Pancakes): Fluffy pancakes made with grated apples, whole wheat flour, and plant-based milk. Served with a drizzle of maple syrup and a sprinkle of cinnamon.
8. Geroosterde Herfstgroenten (Roasted Autumn Vegetables): A medley of seasonal vegetables like butternut squash, Brussels sprouts, and parsnips, roasted with olive oil and herbs. Served as a side dish or mixed with whole grain couscous.
9. Linzensoep (Lentil Soup): A hearty soup made with locally grown lentils, carrots, celery, and onions. Seasoned with herbs and spices, and served with crusty whole wheat bread.
10. Aardappelgratin (Potato Gratin): Layers of thinly sliced potatoes, plant-based cheese, and a creamy sauce made with plant-based milk. Baked until golden and served with a side of steamed broccoli.
11. Groene Smoothie (Green Smoothie): A nutritious blend of locally sourced leafy greens, bananas, and seasonal fruits like pears or grapes. Served in small cups for a refreshing snack.
12. Quinoasalade (Quinoa Salad): A colorful salad made with cooked quinoa, roasted vegetables, and a tangy dressing made with locally produced mustard and apple cider vinegar.
13. Groentesoep (Vegetable Soup): A comforting soup made with a variety of seasonal vegetables like leeks, carrots, and potatoes. Served with whole grain bread for a complete meal.
14. Zoete Aardappel Frietjes (Sweet Potato Fries): Baked sweet potato fries seasoned with herbs and spices. Served with a homemade vegan dip made with locally sourced tomatoes.
15. Bloemkoolrijst (Cauliflower Rice): Finely grated cauliflower sautéed with onions, garlic, and seasonal vegetables. Served as a light and nutritious alternative to traditional rice.
16. Havermoutpap (Oatmeal Porridge): Warm and creamy oatmeal made with locally produced oats, plant-based milk, and a touch of cinnamon. Served with a sprinkle of chopped nuts and fresh berries.
17. Groene Boontjes met Amandelen (Green Beans with Almonds): Fresh green beans sautéed with garlic and topped with toasted almonds. Served as a side dish or mixed with whole grain pasta.
18. Tomatensoep (Tomato Soup): A classic tomato soup made with locally grown tomatoes, onions, and herbs. Served with whole grain croutons for added crunch.
19. Spinaziepannenkoeken (Spinach Pancakes): Nutrient-packed pancakes made with blended spinach, whole wheat flour, and plant-based milk. Served with a dollop of vegan yogurt and a sprinkle of seeds.
20. Geroosterde Pompoen met Quinoa (Roasted Pumpkin with Quinoa): Roasted pumpkin chunks served over a bed of cooked quinoa and topped with a drizzle of balsamic glaze. Served as a filling and wholesome meal option.
Remember to consider any dietary restrictions or allergies of the children when planning the meals
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Netherlands |
|---|---|
| Diet | Vegan |
