By Lisa Esile, MS,
Packing a healthy lunch your child will eat can seem like a tall order some days; nobody wants to open their kiddo's lunch box at the end of the day to find they only ate a handful of grapes! To help get you inspired, here are some sweet and savory vegan lunch ideas for kids, plus six tips for creating a winning lunch box. Grab those you think will work for your family, leave any you know won't, and be open-minded and adapt recipes to suit. Don't be discouraged: If what works this week doesn't work next week, keep going. Your happy rotation of convenient, healthy, and kid-approved lunches is just around the corner!
Jump to recipes:
6 Tips for Creating Healthy Vegan School Lunches
1. Oh, nuts! Be sure to check your school's food allergy policy. Peanuts (which are actually legumes) and some tree nuts (almonds, Brazil nuts, walnuts, hazelnuts, macadamia nuts, pistachios, pecans, and cashews) can be a no-no. Sunflower, pumpkin, and sesame seeds are often allowed. Some schools prohibit nuts and seeds, while others have no restrictions at all.
2. Containers: Invest in non-breakable food-safe containers that children can open themselves. On warmer days, use ice packs; if you live somewhere where it gets really hot, consider a fully insulated lunch pack. In the cooler months, a kid-safe thermos is handy for taking soups and stews.
3. Leftovers: Leftovers are a great way to bulk up your kid’s lunch. If you know tonight's evening meal is going to be a winner, cook extra so you’ll have leftovers.
4. Bulk it up: The school day is long so be sure to include heftier ingredients such as grains and beans that’ll keep them full. Nuts (if allowed) are high-energy and a good option, too.
5. Fruits and Veggies: Naturally sweet, fresh fruit makes the perfect snack. Raw veggies such as cucumber and carrot sticks, red bell pepper, and edamame are often popular, while cooked veggies such as steamed broccoli or corn on the cob add variety and are fun to eat. Keep things colorful and mix things up.
6. Kid power! Get your kids involved in preparing their lunches; they'll be more likely to eat what they've prepared and will learn about food while they're doing it.
Sweet Vegan Lunch Ideas for Kids
Sweet treats like cookies, muffins, bars, and balls, made with whole grains, beans, and fruits, are excellent for satisfying young taste buds while providing plenty of oomph. Baked goods that can withstand bouncing around in a lunch box are a plus!
Chocolate Chip Pumpkin Muffins
These gluten- and nut-free muffins from Julieanna Hever are moist, sweet, and, with chocolate chips dotted throughout, a big hit with kids. Pumpkin puree, banana, and maple syrup provide natural sweetness, and rolled oats, ground into flour, produce a moist crumb that holds together well. A fan writes, “Made these for my grandchildren but left out the ginger. They loved them, and so did my husband!” Another writes, “This is the best recipe and so easy! I’ve made these for years.” Note: This recipe is an adaptation of Hever’s Blueberry Oat Breakfast Muffins, which is another excellent lunch box option.
Outrageously Healthy Black Bean Brownies
Chef A.J. knocks it out of the park with these fudgy chocolate brownies, sweet enough for kids to enjoy, healthy enough to eat daily, and made with just a handful of ingredients. Black beans, cocoa powder, and date syrup provide rich, fudgy texture, while rolled oats add bulk. Be sure to make an extra batch, as they freeze well. A reviewer shares, "Hands down the best chocolatey brownies ever!! Love that they're plant-based and healthy too. You don't taste the beans at all—just yummy deliciousness!"
Banana Blueberry Bars
Whether you need a hand-held breakfast in the car, a lunch box treat, or an afternoon snack, these fruity oat bars from Katie Mae will do it. Featuring bananas, dates, and blueberries, they’re packed with healthy carbs and are plenty sweet enough. To make these gluten-free, use gluten-free rolled oats; to make them nut-free, leave out the walnuts or use pumpkin seeds instead. A commenter shares, “This recipe is a staple in my house. My toddler loves this recipe.” Another raves, “What a great way to have breakfast all ready in the morning! I wrap pieces in waxed paper to take to work for snacks, eat it for breakfast, and sometimes have one in the afternoon to ward off the munchies.”
Lunchbox Chocolate Chip Cookies
The chocolate chip cookies that Grandma used to make featured a staggering amount of butter; this healthy version relies on almond butter for a touch of richness while still producing a cookie that kids love. If almond butter is a no-no, use sunflower butter instead; and, to make these gluten-free, use certified gluten-free oat flour or a gluten-free flour mix. One fully satisfied fan notes, “Been making this recipe for years!” Another writes, “It's delicious; even the kids liked it. They taste like Chips Ahoy chewy cookies, but healthier.”
Whole Grain Corn Muffins
These sweet corn and oat muffins have only nine ingredients (not counting salt) and are easy to whip up the night before when you realize you’re running low on lunch box supplies! They’re wonderfully sweet; if your household prefers less sweetness, you can dial back the applesauce and maple syrup, and add an extra splash of plant milk to make up for the liquid. A commenter shares, “This is my go-to muffin recipe! I keep all the dry ingredients, already measured out, in jars in my pantry so that I can cook a batch in a hurry! A great recipe!!”
Chewy Apple-Raisin Oatmeal Cookies
One of our most popular recipes, these healthy vegan cookies are naturally sweetened with banana, maple syrup, and grated apple. Peanut butter adds richness, but if nuts aren’t an option, sunflower butter is a good substitute. The cookie dough is a mix of rolled oats and whole wheat flour. To make them gluten-free, use certified gluten-free oats and substitute gluten-free flour for the whole wheat flour. Don’t be afraid to experiment with optional add-ins. A fan notes, “We like dried fruit like raisins, cherries, etc., but for the grandkids, I usually sub dairy-free mini chocolate chips.” Another notes, “No need for store bought cookies ever again when you can have a tastier and healthier version like these.”
Jam Dot Holiday Cookies
With a chewy, gooey jam center, these crunchy cookies have kid-friendly written all over them. The cookie dough features oat and sorghum flours, with walnuts and coconut flakes adding extra body. If these don’t need to be gluten-free, you can use whole wheat flour instead of sorghum and oat flour. If walnuts are an issue, leave them out. Push a hole into each cookie just before baking and dollop in a spoonful of jam to get the jam dot. The “dots” go all sticky after baking. A reviewer writes, “Delicious! And a great, crunchy texture.”
Wholesome Oat Snackles
These tasty lil oat balls are nut-free and the perfect bite-size addition to any kid's lunch—they're like raisin oatmeal cookies in ball form. Shredded coconut adds extra chewiness, lemon (or orange) zest lends aromatic citrus flavor, and nutmeg evokes a warm holiday feeling. To up their kid appeal, boost the sweetness by adding some vegan chocolate chips or an extra handful of raisins Flavorings like orange zest and nutmeg are easy to dial down (or up) to suit, so make this your own. A reviewer shares, "My kids and I love these. Use both the zest and the nutmeg; you will not be disappointed!"
Gluten-Free Fig Bars
Featuring an almond and oat flour crust topped with a creamy fig paste and a nutty crumble, these chewy fig bars are a reader favorite. They contain a trio of nuts (almond, cashew, and walnuts), so skip this one if nuts are an issue. With three layers, they're a tad more fussy to prepare than a simple batch of cookies but are well worth it! (Plus, each layer is easy to make.) A commenter shares, "These bars are amazing! I've been making them for several months now, and my family loves them!"
Cherry Chocolate Chip Bliss Balls
Dried cherries give these oat balls a chewy, fruity texture and help them stick together, while almonds add nutty goodness. If you can’t use almonds, just leave them out, and if the balls aren't holding together, add more dried cherries or some raisins. These mighty balls freeze well and can also be enjoyed raw. One fan notes, "We always eat them uncooked! They are my daughter's favorite.”
Savory Vegan Lunch Box Ideas for Kids
Savory lunch options include kid-friendly salads, sandwiches, wraps, dips, and more. Use these recipes as written or as a springboard for meals that’ll work for your family.
Avocado & White Bean Salad Wraps
These creamy wraps from Kristy Turner are popular among families. Seasoned, mashed white beans are mixed with avocado to create a lower-fat guacamole, which gets slathered on a whole wheat tortilla and topped with slices of tomato and fresh spinach leaves. Green chiles add a nice pop of heat, but since most kids are spice-averse, feel free to skip these. A fan writes, “Quickly, easy, and absolutely delicious! Even the kids love it.” Also check out these Black Bean-Avocado Wraps.
Vegan Potato Bread
Sick of trying to find a vegan oil-free bread that doesn’t break the bank? Now you can make your own! This nut-free, five-ingredient potato bread is ideal for making salad sandwiches packed with ingredients your kids love. To cut down on weekday prep, make a couple of loaves over the weekend and freeze extra to use during the week. Chef Darashana recommends placing a bread-sized square of baking paper between each slice so they don’t stick together. A commenter writes, “Everyone in my family loved it. My 9-year-old son followed me upstairs to tell me every adjective he could think of to describe how much he enjoyed eating the bread!”
The Best Oil-Free Hummus
As plant-based author and mother-of-three Dreena Burton says, “Hummus is a food group!” This basic but beloved recipe from author Rip Esselstyn skips the tahini and achieves depth of flavor using ground cumin and liquid aminos. It’s great as a dip or as a spread on bread. Some kids will find the raw garlic too strong; you can leave it out or try a small amount first (or, if you’re feeling ambitious, you can roast the garlic first, to help mellow the flavor). Keep things interesting throughout the school year by stirring in different add-ins, such as roasted red bell pepper, olives, mint, spinach, and cooked eggplant. Note: If you can’t get Braggs Liquid Aminos, use another brand, or substitute reduced-sodium soy sauce or tamari, or just leave it out. A reviewer writes, “My kiddos loved this hummus dip, which blew my mind! So good and an easy, quick dip.” Find more healthy oil-free hummus recipes here.
Quick Hummus and Quinoa Wraps
Quinoa and hummus add a rich creaminess to these delicious whole grain wraps, which also feature sliced tomato and baby spinach leaves. To prepare these cafe-style wraps for transit, roll the filled tortilla as tightly as possible, cut it in half, wrap both halves in brown paper, and tuck them into a lunch box so they don’t get squashed! This hand-held meal is an excellent alternative to regular sandwiches. A reviewer notes, “Great wrap for healthy lunches.”
My Mama’s Potato Salad Recipe
This fan-favorite salad is packed with goodies and tastes just like old-fashioned potato salad. Silken tofu gives the dressing a velvety smooth texture, while Dijon mustard provides a pleasing tang. The dressing is also delicious for pasta salads. A reviewer shares, “I’m amazed at how much it tastes like the potato salad I used to love from the grocery store deli. I would definitely feel comfortable making this to share with non-vegans as well. I don’t think they’d even know it was WFPB!”
Blueberry-Banana Wraps
Naturally sweet, these fruit wraps come together quickly and feature banana, fresh blueberries, and spinach in a whole grain tortilla. Walnuts and celery add a pleasing crunch, but if they’re not your jam, you can use other ingredients, such as cucumber or red bell pepper, and roasted sunflower seeds. A fan writes, "Very good and easy to make. I've also made it using ripe avocado in place of the banana.”
Healthy Chocolate Hummus
This chocolaty hummus is a great way to sneak a helping of beans into their day! Serve with apple slices, strawberries, grapes, kiwifruit, or other favorite fruits. Note: The recipe calls for a tablespoon of almond butter or peanut butter, but you could use sunflower butter instead or just leave it out. A reviewer shares, “I was blown away by how good this is.” Another writes, “Wow this is really good. I omitted the peanut/almond butter- just because I didn’t have any.”
Vegan Cheesy Crackers
Your kids will go crackers over these crackers eaten plain or spread with hummus, jam, or nut butter (if you can do nuts). A combination of four gluten-free flours, combined with garlic powder, onion powder, and miso paste, creates a mild savory flavor. Note: This recipe includes tahini (ground sesame seeds) and almond flour. You can skip the tahini if sesame seeds are a problem, and, if tree nuts are a concern, use extra oat flour instead of almond flour. A fan raves, "Really yummy…. just as good as the expensive store-bought ones!"
Low-Fat Homemade Nut Yogurt
A small pot of yogurt is a classic lunch box addition, and now you can make your own healthy dairy-free version with this simple recipe. This low-fat, sugar-free vegan yogurt starts with cashews, almonds, or peanuts, so if nuts are an issue, you’ll want to skip this one. You’ll also need brown rice, agar powder, and a vegan yogurt starter. Making yogurt requires little active prep; most of the time, you’re simply letting the nuts soak or the yogurt to ferment or chill. When it’s ready, transfer a half cup to a small, lidded container and top with berries, sliced fruit, maple syrup, and/or granola. Don’t forget to pack a spoon!
Quinoa, Corn, and Avocado Salad
Corn teams up with mild-flavored, nutrient-dense quinoa and juicy cherry tomatoes in this wonderfully kid-friendly salad. Avocado is the secret to the success, adding creamy flavor and extra heft, while lime juice, stirred in at the end, lends bright notes and ensures the avocado stays green until lunchtime. (You could also use lemon juice.) Feel free to use the veggies your family enjoys; for instance, cucumber would also work well, as would steamed broccoli, red bell pepper, and celery, to name just a few options. A reviewer shares, “This is so flavorful, my meat-eating friends loved it.”
Sweet Potato and Veggie Wraps
A masterful blend of textures and flavors sends these tasty wraps to the top of the class. Tender baked sweet potato pairs well with crunchy red bell pepper and rich toasted sunflower seeds. Hummus adds a dose of creamy flavor, while fresh spinach adds green goodness. A reviewer shares, “Very easy to make and great for transportable lunches.” Another writes, “Absolutely love this recipe… I have been recommending this to everyone I know.”
Lima Bean Pesto Hummus
Switch up your hummus routine with this gorgeous green spread made with lima beans (aka butter beans). Traditional hummus stalwarts—lemon juice, garlic, and tahini—lend a rich tang, while fresh basil adds extra flavor and a fresh green hue. If sesame seeds are an issue, leave out the tahini. And if your kids are sensitive to heat, leave out the garlic, which has a sharp, spicy flavor when raw. A commenter shares, “For me, this is better than regular hummus.” Another raves, “This was very good and easy. I took it to a party, and everyone loved it.” For another kid-friendly green hummus, try Green Pea Hummus with Fresh Mint.
About the Author
About the Author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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