I’ve finally made a childhood favorite for grown-ups: a frozen, microwave-friendly vegan kid’s meal that adults will love. These playful, convenient meals include vegan “chicken” nuggets, a creamy mac and cheese, frozen corn, and a fudgy brownie. They’re simple to prepare, freeze well, and heat in the microwave in under five minutes—perfect for busy days. My 10-year-old daughter adores them and can pop one in the microwave herself, but I enjoy them just as much.
What You Need For These Vegan Kid’s Cuisines:
- Vegan “Chicken” Nuggets: I used Impossible animal-shaped nuggets.
- Frozen Corn: Frozen corn is best since it freezes and reheats well.
- Vegan Cheese: I used Follow Your Heart cheddar-style shreds for the mac.
- Macaroni: Mini shells work great; elbows are fine too.
- Vegan Butter, Flour and Non-dairy Milk: For the cheese sauce base.
- Dry Ingredients for the Brownies: Cane sugar, cocoa powder, brown sugar, flour, and salt.
- Wet Ingredients for the Brownies: Water, vegetable oil, vanilla, vegan chocolate chips and vegan sprinkles.
- 4-Compartment Freezer-Safe Containers: For assembling the individual meals.
This version of the vegan kid’s cuisine is comforting and fun. Everything cooks evenly in 4 1/2 to 5 minutes in the microwave: the nuggets thaw and heat, the mac and cheese warms through, the frozen corn steams, and the brownie bakes in its compartment. The brownie batter goes into the container raw and freezes with the rest of the meal, then finishes cooking when you reheat the tray. The result is nostalgic, satisfying, and easy to customize.
Why Make These Meal-Prep Kid’s Cuisines?
- All components are kid-appealing and satisfying.
- They’re fun to assemble and brighten up lunches or quick dinners.
- Kids and adults both enjoy them.
- The mac and cheese is creamy and flavorful.
- The brownie is fudgy and moist after microwaving.
The Best Vegan Kid’s Cuisine
Ingredients
For the Mac and Cheese
- 6 Ounces Macaroni, mini shells or elbow
- 2 Tablespoons Vegan butter
- 2 Tablespoons All-purpose flour
- 1 1/4 Cup Non-dairy milk (unsweetened, I used oat milk)
- 1 Cup Vegan cheese shreds (Follow Your Heart recommended)
- Salt and pepper, to taste
For the Brownies
- 1 Cup Organic cane sugar
- 2/3 Cup Cocoa powder
- 2/3 Cup Water
- 1/2 Cup Vegetable oil
- 1/2 Cup Brown sugar
- 2 Teaspoons Vanilla extract
- 1/2 Teaspoons Salt
- 2 Cups All-purpose flour
- 1 Cup Vegan chocolate chips (Enjoy Life recommended)
- 1/3 Cup Vegan sprinkles, plus extra for topping
For the Rest of the Kid’s Cuisine
- 20 Vegan “chicken” nuggets (Impossible Wild Nuggies)
- 1 1/4 Cup Frozen corn
Instructions
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Make the macaroni according to package directions and drain when al dente.
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Prepare the cheese sauce: melt the vegan butter in a medium saucepan over medium heat.
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Stir in the flour and whisk to form a roux. Let it cook for about a minute.
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Gradually add the non-dairy milk, whisking to eliminate lumps. Bring to a simmer and let the sauce thicken, whisking frequently.
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When thickened, season with salt and pepper and stir in the vegan cheese until fully melted and smooth. Taste and adjust seasoning, then remove from heat.
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Combine the cooked macaroni with the cheese sauce and let it cool while you make the brownies and assemble the containers.
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Make the brownie batter: in a large bowl, whisk together the cane sugar and cocoa powder.
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Add the water and vegetable oil and whisk until smooth.
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Stir in brown sugar, vanilla, and salt, then whisk to combine.
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Fold in the flour with a spatula until the batter is smooth and combined.
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Stir in the vegan chocolate chips and sprinkles.
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Assemble into five or six 4-compartment freezer-safe containers: place 4 nuggets in the largest compartment, about 1/4 cup frozen corn in one small compartment, fill another small compartment with raw brownie batter and top with extra sprinkles, and fill the remaining compartment with mac and cheese. Repeat for each container.
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Cover and freeze the containers. To reheat, remove the lid, cover the tray loosely with a paper towel, and microwave on high for 4 1/2 to 5 minutes, or until everything is hot and the brownie is cooked through. If using smaller containers, start with 2–3 minutes and check progress.
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Stored in the freezer, these meals keep for several weeks.
Video
Notes
You may have leftover mac and cheese or brownie batter depending on container sizes. Leftover batter can be cooked as a mug brownie (microwave 1 to 1 1/2 minutes) and extra mac and cheese can be eaten chilled or reheated.
Nutrition
