Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Educación Infantil/Preescolar menu ideas for Otoño (Autumn).
Want help planning out your menus? We’ve created a Educación Infantil/Preescolar 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 Otoño (Autumn) in your Educación Infantil/Preescolar kitchen in Spain.
1. Calabaza y garbanzos asados (Roasted pumpkin and chickpeas): Roasted chunks of pumpkin and chickpeas seasoned with olive oil, garlic, and paprika, served with a side of whole wheat bread.
2. Espinacas con pasas y piñones (Spinach with raisins and pine nuts): Sautéed spinach with sweet raisins and crunchy pine nuts, seasoned with a hint of lemon juice and served with quinoa.
3. Crema de calabacín y puerro (Zucchini and leek soup): A creamy soup made with zucchini, leeks, vegetable broth, and a touch of coconut milk, served with whole grain crackers.
4. Ensalada de remolacha y naranja (Beet and orange salad): A refreshing salad made with roasted beets, juicy oranges, and a sprinkle of chopped fresh mint, dressed with a simple vinaigrette.
5. Tortilla de patatas con espinacas (Potato and spinach omelet): A Spanish-style omelet made with thinly sliced potatoes, sautéed spinach, and chickpea flour, served with a side of mixed greens.
6. Lentejas con verduras (Lentils with vegetables): A hearty stew made with lentils, seasonal vegetables like carrots, celery, and tomatoes, flavored with aromatic herbs and spices, served with whole grain rice.
7. Gazpacho de temporada (Seasonal gazpacho): A refreshing cold soup made with ripe tomatoes, cucumbers, bell peppers, and onions, blended with olive oil, garlic, and a splash of vinegar, served with whole wheat bread.
8. Quinoa con champiñones y espinacas (Quinoa with mushrooms and spinach): Nutritious quinoa cooked with sautéed mushrooms, spinach, and a touch of soy sauce, served with a side of steamed broccoli.
9. Berenjenas rellenas de arroz y verduras (Stuffed eggplants with rice and vegetables): Roasted eggplants filled with a flavorful mixture of cooked rice, seasonal vegetables, and herbs, topped with tomato sauce and baked until tender.
10. Sopa de garbanzos y acelgas (Chickpea and Swiss chard soup): A comforting soup made with chickpeas, Swiss chard, onions, and garlic, seasoned with cumin and paprika, served with whole grain bread.
11. Ensalada de quinoa y granada (Quinoa and pomegranate salad): A colorful salad made with cooked quinoa, juicy pomegranate seeds, diced cucumber, and fresh herbs, dressed with a lemon and olive oil dressing.
12. Patatas bravas al horno (Baked spicy potatoes): Oven-baked potato wedges seasoned with a smoky paprika and chili powder blend, served with a homemade tomato sauce for dipping.
13. Crema de calabacín y manzana (Zucchini and apple soup): A creamy soup made with zucchini, apples, onions, and vegetable broth, seasoned with a pinch of nutmeg, served with whole grain crackers.
14. Ensalada de garbanzos y tomate (Chickpea and tomato salad): A protein-packed salad made with cooked chickpeas, ripe tomatoes, diced red onions, and fresh herbs, dressed with a tangy lemon and olive oil dressing.
15. Arroz con setas y alcachofas (Mushroom and artichoke rice): Fragrant rice cooked with sautéed mushrooms, artichoke hearts, and a touch of white wine, seasoned with thyme and served with a side of steamed green beans.
These meal ideas incorporate seasonal ingredients commonly found in Spain during autumn, ensuring a healthy and cost-effective vegan menu for kindergarten children
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Spain |
|---|---|
| Diet | Vegan |
