Младенцы и дети до 5 лет на веганской диете > Примеры блюд для веганов 10-12 месяцев

• Gram flour ‘omelette’ with baked beans. Finger food: Fried mushrooms
• Porridge made with soya milk alternative, with apple and fig compôte. Finger food: Canned peach
• Shredded wheat with soya milk alternative and raisins. Finger food: Sliced banana
• Soya yoghurt with pear and prune compôte. Finger food: Toast with dairy-free fat spread

• Butternut squash and coconut stew. Finger food: Pieces of boiled potato
• Pasta with savoury soya mince. Finger food: Cooked green beans
• Peanut butter and banana sandwiches. Finger food: Carrot sticks
• Potato, pea and cauliflower mash. Finger food: Fried tofu cubes
• Ratatouille with mashed potato. Finger food: Peas
• Sweet potato and red pepper stew. Finger food: Rice cakes
• Tofu and spinach scramble with mashed potato. Finger food: Sliced avocado
• Tofu, red pepper and rice. Finger food: Baby sweetcorn

• Apple crumble. Finger food: Pear
• Custard made with soya milk alternative and pears. Finger food: Sliced grapes
• Poached pear with soya yoghurt. Finger food: Raspberries
• Semolina made with soya milk alternative and prune purée. Finger food: Banana

• 4 tablespoons chick pea flour (also called gram flour)
• 150ml water
• 1 teaspoon vegetable oil
• 1 small can (220g) low-salt and low-sugar baked beans

1. Mix the chick pea flour with the water to form a smooth batter.
2. Heat the vegetable oil in a frying pan.
3. Pour in the batter and cook as a pancake until set. Cut into fingers.
4. Serve with baked beans. Make sure the ‘omelette’ and beans are cool before serving.

• 1/2 small apple, peeled, cored and finely chopped
• 4 figs (dried, ready-to-eat), finely chopped
• 1/3 teaspoon cinnamon powder
• 100ml water

1. Place all the ingredients in a pan and bring to the boil, and then simmer until the fruit is soft. Cool before serving.

• 500ml unsweetened calcium-fortified soya milk alternative
• 75g porridge oats

1. Place the oats and milk in a non-stick saucepan.
2. Heat gently until boiling, and then turn the heat down and simmer, stirring occasionally, until the oats are softened and have absorbed the milk.
3. Serve the porridge with a tablespoon of compôte.

• 4 shredded wheat
• 450ml unsweetened calcium-fortified soya milk alternative
• 40g raisins

1. Crumble the shredded wheat and add the soya milk alternative.
2. Sprinkle in the raisins and stir.

• 1/2 ripe pear, peeled, cored and finely diced
• 10 canned prunes, drained and finely chopped
• 400g unsweetened soya yoghurt

1. Mix together the chopped pear and prunes to make a compôte.
2. Place a tablespoon of compôte on the soya yoghurt.

• 1/3 butternut squash, peeled, de-seeded and finely cubed
• 1 small carrot, peeled and finely chopped
• 1 teaspoon vegetable oil
• 1 small onion, peeled and finely diced
• 1 tablespoon canned or frozen sweetcorn
• 200ml coconut milk (half of a 400ml can)

1. Cook the butternut squash and carrot in boiling water until soft. 
2. Heat the oil in a pan, add the onion and cook until softened.
3. Add the squash, carrot, sweetcorn and coconut milk to the onion and simmer, with the lid on, for about 10 minutes.
4. Cool and then mash or chop to the desired consistency.

• 100g macaroni
• 1 teaspoon vegetable oil
• 1/2 small onion, peeled and finely diced
• 120g frozen soya mince
• 1 tablespoon tomato purée
• 2 tablespoons water

1. Cook the macaroni in boiling water until tender, following the instructions on the packet.
2. Heat the oil in a pan and fry the onion until soft.
3. Add the frozen soya mince, tomato purée and water, and simmer until the ingredients are thoroughly heated through.
4. Chop the cooked macaroni and mix it with the mince sauce. Allow to cool before serving.

• 4 slices wholemeal bread
• 80g (2 heaped tablespoons) smooth peanut butter
• 1 large banana, peeled and sliced

1. Spread two slices of bread with peanut butter and cover with sliced banana.
2. Cut the sandwiches into fingers.

• 2 large potatoes, peeled and diced
• 1/4 cauliflower, cut into florets
• 4 tablespoons frozen peas, defrosted
• 1  tablespoon dairy-free fat spread
• 1  tablespoon unsweetened calcium-fortified soya milk alternative

1. Boil the potato until tender. Place a colander over the potato as it cooks and steam the cauliflower in it until soft.
2. Drain the potato and return it immediately to the pan along with the cauliflower and peas. Stir until the peas are warmed through.
3. Add the fat spread and milk, and mash the ingredients together to a lumpy consistency.

• 1/2 small onion, peeled and diced
• 1 small courgette, topped, tailed and cubed
• 1/4 small aubergine, cubed
• 1/4 small green pepper, de-seeded and diced
• 1 medium tomato, cored and diced
• 120ml water
• 2 tablespoons tomato purée
• 1 large potato, peeled and diced
• 1 tablespoon unsweetened calcium-fortified soya milk alternative

1. In a pan, combine all the ingredients except for the potato and milk, and bring to the boil.
2. Simmer, stirring occasionally, until all the vegetables are tender and the sauce has thickened.
3. Cook the potato until tender and mash with the soya milk alternative.
4. Chop the ratatouille as required. Allow both the potato and the ratatouille to cool before serving.

• 1/2 sweet potato, peeled and diced
• 1 teaspoon vegetable oil
• 1/2 small onion, peeled and finely chopped
• 1/2 red pepper, cored, de-seeded and diced
• 1/2 carrot, peeled and diced
• 1 tablespoon frozen peas
• 1 small can (200g) chopped tomatoes
• 1/4 tablespoon chopped parsley

1. Cook the sweet potato in boiling water until soft, and then drain.
2. Heat the oil in a pan, add the onion, and cook until softened.
3. Add the pepper, carrot and peas and cook for 1 minute.
4. Add the tomatoes and parsley and simmer with the lid on for about 20 minutes until the vegetables are soft.
5. Add the sweet potato and heat through.
6. Allow to cool and then chop to the desired consistency.

• 150g tofu, drained
• 150g spinach (fresh or frozen)
• 1 teaspoon vegetable oil
• 1 large potato, peeled and diced
• 2 tablespoons unsweetened calcium-fortified soya milk alternative

1. Mash the tofu and finely chop the spinach. (If using frozen spinach, defrost it and then chop it.)
2. Heat the oil in a frying pan. Add the spinach and tofu and fry for 2 to 3 minutes until the spinach is wilted or cooked. Chop if needed, to provide a roughly chopped texture.
3. Cook the potato until tender and mash with the milk.
4. Serve the spinach and tofu mixture with the mash, making sure both are cool before serving.

• 1 teaspoon vegetable oil
• 1/2 small onion, peeled and finely diced
• 1/2 red pepper, de-seeded and finely chopped
• 50g white rice
• 150ml boiling water
• 120g tofu, drained 

1. Heat the oil in a pan and fry the onions until soft.
2. Add the red pepper and stir for about 1 minute.
3. Add the rice and boiling water, stir, bring to the boil and then simmer with a lid on for about 10 minutes until the rice has absorbed the water.
4. Cut the tofu into cubes and add it to the rice mixture.
5. Allow to cool before serving.

• 1 large eating apple, peeled, cored and diced
• 2 tablespoons fresh orange juice
• 1 tablespoon dairy-free fat spread
• 2 tablespoons flour
• 1 tablespoon oats

1. Heat the oven to 180oC / 350oF / Gas 4.
2. Place the apple in the bottom of a small ovenproof dish and pour over the orange juice.
3. In a separate bowl, rub the fat spread into the flour and oats until it is a crumbly texture.
4. Sprinkle the dry mixture over the apples and bake in the oven for about 15 minutes.
5. Allow to cool before serving.

• 1 heaped tablespoon custard powder
• 350ml unsweetened calcium-fortified soya milk alternative
• 2 ripe pears, peeled, cored and diced

1. Mix the custard powder and 2 tablespoons of the soya milk alternative together to make a smooth paste.
2. Bring the remaining milk to the boil in a saucepan.
3. Pour the custard paste slowly into the boiling milk, stirring all the time.
4. Bring to the boil, stirring continuously until it thickens.
5. If the pears are not ripe, poach them in a little water until soft. Stir the diced pears into the cooled custard.

• 2 large pears, peeled, cored and quartered
• 200g unsweetened soya yoghurt

1. Place the pear quarters in a saucepan and just cover with water. Simmer gently until soft.
2. Allow the pears to cool, and then slice them and serve with the soya yoghurt.

• 50g semolina
• 350ml unsweetened calcium-fortified soya milk alternative
• 150g prunes canned in juice (about half of a 290g can), drained

1. Place the semolina and soya milk alternative in a pan and bring to the boil. Reduce the heat and simmer until soft, stirring regularly.
2. To make the purée, push the prunes through a sieve.
3. Allow the semolina to cool and then serve it with the prune purée.

Finger food: Banana
---