Looking for vegan menu planning inspiration? In this article, we’ll look at an extensive list of Nursery/Reception menu ideas for Autumn.
Want help planning out your menus? We’ve created a Nursery/Reception 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 Autumn in your Nursery/Reception kitchen in the UK.
1. Autumn Harvest Stew: A hearty stew made with seasonal vegetables like carrots, potatoes, parsnips, and butternut squash, cooked in a flavorful vegetable broth. Served with whole grain bread.
2. Sweet Potato and Lentil Curry: A mild and creamy curry made with sweet potatoes, red lentils, coconut milk, and aromatic spices. Served with brown rice or quinoa.
3. Pumpkin and Chickpea Soup: A comforting soup made with roasted pumpkin, chickpeas, onions, and garlic, blended to a smooth consistency. Served with a side of whole grain crackers.
4. Apple and Cinnamon Oatmeal: Warm and nourishing oatmeal cooked with diced apples, cinnamon, and a touch of maple syrup. Topped with a sprinkle of chopped nuts or seeds.
5. Roasted Vegetable Pasta: A colorful pasta dish made with roasted seasonal vegetables like bell peppers, zucchini, and cherry tomatoes, tossed with whole wheat pasta and a light tomato sauce.
6. Beetroot and Carrot Salad: A vibrant salad made with grated beetroots, carrots, and a tangy dressing of lemon juice, olive oil, and a hint of honey. Served with a side of whole grain bread.
7. Butternut Squash and Spinach Risotto: Creamy risotto made with roasted butternut squash, sautéed spinach, and vegetable broth. Garnished with fresh herbs like parsley or basil.
8. Mushroom and Lentil Shepherd’s Pie: A comforting pie made with a savory filling of mushrooms, lentils, onions, and carrots, topped with mashed sweet potatoes or cauliflower.
9. Quinoa Stuffed Bell Peppers: Colorful bell peppers stuffed with a mixture of cooked quinoa, black beans, corn, and spices. Baked until tender and served with a side of mixed greens.
10. Pear and Almond Crumble: A delicious dessert made with ripe pears, topped with a crumbly mixture of oats, almonds, and a touch of coconut oil. Baked until golden and served with a dollop of dairy-free yogurt.
11. Carrot and Ginger Soup: A warming soup made with carrots, ginger, onions, and vegetable broth. Blended to a smooth consistency and garnished with fresh herbs.
12. Lentil and Vegetable Stir-Fry: A quick and nutritious stir-fry made with mixed vegetables, cooked lentils, and a flavorful sauce made from soy sauce, garlic, and ginger. Served with brown rice or noodles.
13. Tomato and Basil Bruschetta: Toasted whole grain bread topped with a mixture of diced tomatoes, fresh basil, garlic, and a drizzle of olive oil. Served as a light and refreshing snack.
14. Roasted Cauliflower Tacos: Roasted cauliflower florets seasoned with spices like cumin and paprika, served in soft tortillas with avocado slices, salsa, and a squeeze of lime.
15. Apple and Cinnamon Pancakes: Fluffy pancakes made with grated apples, cinnamon, and whole wheat flour. Served with a drizzle of maple syrup and a side of fresh fruit.
These meal ideas incorporate seasonal ingredients commonly found in the UK during autumn, ensuring that the meals are both healthy and cost-effective for serving 3-5 year-old children at kindergarten
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | UK |
|---|---|
| Diet | Vegan |
