Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Barnehage (Kindergarten) menu ideas for Høst (Autumn).
Want help planning out your menus? We’ve created a Barnehage (Kindergarten) 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 Høst (Autumn) in your Barnehage (Kindergarten) kitchen in Norway.
1. Meal: Autumn Harvest Stew
Description: A hearty stew made with seasonal vegetables like carrots, potatoes, parsnips, and cabbage, cooked in a flavorful vegetable broth. Served with whole grain bread.
2. Meal: Apple Cinnamon Oatmeal
Description: Warm and comforting oatmeal cooked with diced apples, cinnamon, and a touch of maple syrup. Served with a side of mixed berries.
3. Meal: Pumpkin Lentil Soup
Description: A creamy soup made with roasted pumpkin, red lentils, and aromatic spices like cumin and turmeric. Served with a side of whole grain crackers.
4. Meal: Roasted Root Vegetable Salad
Description: A colorful salad made with roasted beets, sweet potatoes, and turnips, tossed with mixed greens, toasted walnuts, and a tangy vinaigrette dressing.
5. Meal: Veggie-packed Pasta Primavera
Description: A vibrant pasta dish loaded with seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, tossed in a light olive oil and garlic sauce.
6. Meal: Sweet Potato and Black Bean Chili
Description: A hearty chili made with sweet potatoes, black beans, tomatoes, and a blend of spices. Served with a side of whole grain cornbread.
7. Meal: Butternut Squash Risotto
Description: Creamy risotto made with roasted butternut squash, arborio rice, and vegetable broth. Garnished with fresh herbs like sage or thyme.
8. Meal: Beet and Carrot Slaw
Description: A colorful slaw made with shredded beets, carrots, and apples, dressed with a light lemon and olive oil dressing. Served with a side of whole grain bread.
9. Meal: Quinoa Stuffed Bell Peppers
Description: Bell peppers stuffed with a flavorful mixture of cooked quinoa, sautéed onions, garlic, and seasonal vegetables. Baked until tender and served with a side of steamed broccoli.
10. Meal: Mushroom and Spinach Stir-Fry
Description: A quick and nutritious stir-fry made with sautéed mushrooms, spinach, and garlic, seasoned with soy sauce and served over brown rice or noodles.
11. Meal: Lentil and Vegetable Curry
Description: A mild and kid-friendly curry made with red lentils, mixed vegetables like cauliflower, peas, and carrots, simmered in a coconut milk-based sauce. Served with whole grain naan bread.
12. Meal: Berry Chia Pudding
Description: A nutritious and delicious dessert made with chia seeds, plant-based milk, and mixed berries. Served chilled and topped with a sprinkle of granola.
13. Meal: Veggie Pizza
Description: A homemade pizza topped with a variety of seasonal vegetables like bell peppers, tomatoes, mushrooms, and onions, along with a plant-based cheese alternative.
14. Meal: Spinach and Chickpea Salad
Description: A refreshing salad made with fresh spinach leaves, chickpeas, cherry tomatoes, cucumber, and a tangy lemon vinaigrette dressing. Served with a side of whole grain bread.
15. Meal: Carrot and Ginger Soup
Description: A comforting soup made with pureed carrots, ginger, and vegetable broth, seasoned with a hint of nutmeg. Served with a side of whole grain crackers
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Norway |
|---|---|
| Diet | Vegan |
