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Toddler-friendly plant-based meals

These quick and easy vegetarian lunches and suppers will have your little ones asking for seconds every time! Plus, they’re kind to your budget and are packed full of goodness.

SWEET POTATO ROSTIS

These tasty rostis are perfect for lunch or supper – and make a great lunchbox filler. Serve with Squish 100% Apple, Banana + Yoghurt Puree as a dipping sauce for extra Squish goodness. Squish Fruit and Veg Purees are a healthy choice for growing children – they are made using only quality fresh fruit and veg and contain no nasties. That means they’re free from colourants, flavourants, and preservatives and contain no added sugar or starch. 

Ingredients

1 x 110ml Squish 100% Pear + Sweet Potato Puree

2 sweet potatoes, grated (about 400g)

1 Tbsp rice or corn flour

Dried herbs and seasoning

Vegetable oil for cooking

Method

Peel and grate sweet potatoes. Combine with Squish 100% Pear + Sweet Potato Puree and rice flour, then season. Mould mixture into patties and fry on a low heat in a little vegetable oil until golden. Serve with Squish 100% Apple, Banana + Yoghurt Puree as a dipping sauce. 

LOADSHEDDING TIP: These freeze well, so you can pop leftovers in the deep freeze for times when loadshedding interferes with mealtimes. The fritters taste just as delicious cold, so allow time for them to defrost, then serve.  

SNEAKY VEGGIE-LOADED MAC AND CHEESE

The great thing about Squish 100% Veg Purees is that you can add veggie goodness to your child’s favourite meals, like bolognaise, scrambled eggs, and mac and cheese, without them noticing – a great solve for picky toddlers. 

Ingredients

1 x 110 ml Squish 100% Butternut + Carrot Puree

1 cup milk

Salt and pepper

1 cup cooked macaroni pasta, drained

½ cup cheddar cheese

¼ cup cream cheese

¼ tsp ground nutmeg

¼ cup breadcrumbs

1 Tbsp butter

Method

Cook the pasta according to the package instructions. Mix the Squish 100% Butternut + Carrot Puree and milk together, then add the drained pasta. Add the cheddar and cream cheeses and stir well to combine. Season to taste with salt, pepper, and nutmeg.

Spoon into ramekins, top with breadcrumbs and a dot of butter. Bake in an oven pre-heated to 180°C for 20 minutes or until lightly golden and crisp.

Allow to cool slightly before serving.

TIP: Use Tortiglioni pasta which are bigger tubes and easier to hold with little fingers.

VEGGIE BURGERS 

These little burgers make for a fun meal your little one will love. We used Squish 100% Apple, Sweet Potato and Sweetcorn Puree, but you could add any of the Squish 100% Vegetable Puree flavours, including Butternut + Carrot or Mixed Vegetable. You could also use a combo of the leftover Squish Purees you have in your fridge. Squish pouches are all resealable, so you can just use what you need without wasting a drop.

Ingredients

1 x 110ml Squish 100% Apple, Sweet Potato and Sweetcorn Puree

250g plant mince

4 Tbsp corn or any chopped or grated vegetables 

1Tbsp breadcrumbs 

Method

Combine all ingredients in a bowl. Refrigerate for 30 minutes. Roll mixture into balls then flattening to form burgers. Lightly fry (or air fry) until cooked through. Serve on toasted rounds of bread. 

TIP: Get your toddler to help out by letting them use a cookie cutter to cut out shapes of bread for their burger “bun”.