A silky cashew and carrot cheese sauce coats tender pasta before it all bakes under a golden breadcrumb topping. It's the cozy, creamy mac kids ask for again and again, no dairy needed.

Pumpkin puree, cashews and nutritional yeast blend into a bright orange, velvety sauce that clings to every piece of rigatoni. It's a sneaky way to get a vegetable onto the table that kids gobble right up.

This hearty bean chili gets a hint of cinnamon and allspice and is served over spaghetti, Cincinnati-style. It's a fun twist on two family favorites in one bowl.

Textured soy protein simmers with carrots, onion and tomatoes into a rich, meaty-tasting sauce. Spoon it over spaghetti for a classic family pasta night everyone will love.

This clever shortcut turns store-bought vegan burgers into 16 tender meatballs in minutes. Pile them on spaghetti with marinara or tuck them into a sub for an easy weeknight win.

Rotini or penne gets tossed in a luscious coconut milk and mushroom sauce with garlic and fresh thyme. It tastes rich and indulgent but comes together in one pan on the stovetop.

Silken tofu blends into a creamy, lemony Alfredo-style sauce that coats spiral pasta, sweet peas and tender asparagus. It's a light, fresh take on a restaurant favorite.

Spaghetti gets tossed with vegan pesto, sautéed shallots and juicy cherry tomatoes for a bright, herby dinner. It's quick enough for busy weeknights and a great way to win over picky eaters with green food.

Pillowy gnocchi, browned vegan Italian sausage and sweet peas get smothered in a savory homemade gravy. This is stick-to-your-ribs comfort food that feels like a hug in a bowl.

Roasted butternut squash and silken tofu make a creamy, cheesy-tasting sauce for this baked pasta with a crisp breadcrumb top. It's a great make-ahead dish for busy family dinners.

Thin zucchini slices stand in for noodles, layered with a herby tofu ricotta, veggie-packed tomato sauce and spinach. It has all the comfort of lasagna in a lighter, gluten-free package.

Just a handful of pantry staples, peanut butter, soy sauce, maple syrup and ginger, turn into a smooth sauce for any favorite pasta shape. It's a 15-minute dinner that kids devour.

Skip the takeout and make this colorful chow mein with wheat noodles, broccoli, peppers, mushrooms and scallions. It's ready fast and easy to customize with your family's favorite veggies.

Rice noodles, tofu, carrots and snow peas are tossed in a sweet and savory sauce, then topped with crunchy peanuts and lime. It's a fun takeout-style dinner made at home.

Buckwheat soba noodles get coated in a toasty sesame, soy and ginger dressing that's good warm or cold. Serve them as a quick dinner or pack the leftovers for lunch.

This plant-based take on classic chicken noodle soup is loaded with carrots, celery, little pasta rings and chickpeas or baked tofu. It's the soothing bowl everyone wants on a chilly night or a sick day.

Broccoli, cauliflower, zucchini and carrots simmer with tomatoes and fettuccine in a light, comforting broth. It's an easy one-pot way to get lots of veggies into little bowls.

Ripe tomatoes, garlic and a splash of almond or coconut milk make a smooth, creamy tomato soup. Serve it with a vegan grilled cheese for the ultimate kid-approved combo.

White beans and cashews give this broccoli soup its dreamy, creamy texture without any dairy. It's a cozy, protein-packed bowl that's great for dunking bread.

Sweet corn, potatoes and carrots simmer into a thick, creamy chowder thanks to silken tofu blended right in. Kids love its mild, sweet flavor, and it's hearty enough for dinner.

This hearty soup is packed with white beans, potatoes, spinach and broken fettuccine in a tomato and thyme broth. It's a filling one-pot dinner that tastes even better the next day.

Homemade mushroom wontons float in a savory vegetable broth with bok choy and shiitake mushrooms. Making the dumplings together is a fun kitchen project for kids.

Split peas, barley, potatoes and carrots cook down into a thick, warming soup that's naturally rich in protein. It's an inexpensive, freezer-friendly dinner the whole family can count on.

All the flavors of taco night go into this chili-spiced soup of pinto beans, quinoa and tomatoes. Set out toppings like vegan cheese, lettuce and tortilla chips and let everyone build their own bowl.

Corn tortillas, quinoa, zucchini and tomatoes simmer in a cumin-scented broth for a light but satisfying soup. Top with avocado or crispy tortilla strips for extra crunch.

This hearty chili is loaded with pinto beans, corn, peppers and crushed tomatoes with just the right amount of spice. It's a crowd-pleaser for game night and great for leftovers.

Baked tofu gets a crispy breading and bakes up golden in the oven, no frying needed. Serve these nuggets with ketchup, BBQ sauce or marinara for a kid-favorite dinner.

Extra-firm tofu is coated in seasoned cornmeal and baked until crisp outside and tender inside. They're perfect finger food for little hands, especially with a favorite dipping sauce.

Gooey vegan mozzarella gets a crispy Italian breadcrumb coating and is fried until golden. Pair them with warm marinara for a fun finger-food dinner or snack.

Shredded zucchini, garlic and herbs are pan-fried into crispy little patties, with flax eggs holding them together. They're a tasty way to get kids to eat their veggies.

Crispy battered cauliflower gets tossed in tangy buffalo sauce and wrapped up with lettuce, avocado and a cool dairy-free dressing. Go easy on the hot sauce for younger eaters.

Crispy fries get piled high with chili-seasoned seitan, salsa, guacamole and vegan sour cream. It's a fun, loaded dinner that feels like a special treat.

Walnuts and mushrooms are pulsed and seasoned with chili powder and cumin for a savory, crumbly taco filling. Set up a taco bar and let everyone build their own.

A big tortilla is stuffed with seasoned tempeh, rice, a creamy nacho-style sauce and avocado, then folded and toasted until crisp. It's a homemade take on the fast-food favorite.

Half pizza, half quesadilla, these crispy tortillas are filled with marinara, melty vegan mozzarella and veggies. They're quick, fun and easy for kids to help make.

Black beans, sweet corn, red pepper and melty dairy-free cheese are tucked into flour tortillas and griddled until golden. Cut them into wedges and serve with salsa.

Tortilla chips are loaded with vegan cheddar, black beans, corn, tomatoes and spinach, then topped with salsa and guacamole. It's a fun, shareable sheet-pan dinner.

These big, bold nachos stack black beans, melted vegan cheese, avocado and tomatoes over crunchy chips. Put them in the middle of the table and let everyone dig in.

Simmered pinto beans with peppers and cumin get rolled into big tortillas with dairy-free cheese and salsa. They're easy to make ahead and freeze for busy nights.

Corn tortillas are layered flat with enchilada sauce and vegan cheese instead of being rolled, making them easier and faster to assemble. Top with lettuce, olives and tomatoes.

A crisp crust is topped with marinara, melty vegan mozzarella, broccoli, mushrooms and sun-dried tomatoes. Homemade pizza night is always a hit with kids.

These smoky black bean patties are packed with veggies and hold together beautifully on the grill or skillet. Dial back the chipotle for kids and load up the toppings.

Lentils, quinoa and mushrooms make a hearty, savory patty with a hint of smoky seasoning. They're great on a bun with all the classic burger fixings.

Pinto beans and quinoa simmer in a tangy, slightly sweet tomato sauce for a messy, satisfying sandwich. It's a classic family dinner that's fun to eat.

Young jackfruit shreds just like pulled pork and soaks up smoky BBQ sauce. Pile it on buns with creamy coleslaw for an easy, crowd-pleasing dinner.

From a classic cheddar melt to versions with vegan bacon, mushrooms or apple, these grilled cheese sandwiches have something for everyone. Pair one with tomato soup for a perfect dinner.

A creamy vegetable and potato filling bakes under a flaky homemade crust in this easy casserole version of pot pie. It's pure comfort food on a cold night.

Lentils, walnuts and veggies make a hearty loaf topped with a sweet and tangy tomato glaze. Serve it with mashed potatoes for a classic Sunday-style dinner.

Firm tofu, oats and onion are seasoned with ketchup, mustard and BBQ sauce and baked into a sliceable loaf. It's a retro family favorite that makes great leftover sandwiches too.

Brown rice, finely chopped broccoli and melty vegan cheddar bake together into a cheesy, kid-friendly casserole. It's an easy way to use up leftover rice.

Smoky, maple-sweetened baked beans are topped with a fluffy cornbread layer and baked until golden. It's a hearty, budget-friendly dinner that feeds a crowd.

Baked potatoes are scooped, mashed with broccoli and dairy-free cheddar, then stuffed and baked again until golden. Kids love having their own little potato boat.

Frozen mixed vegetables and chickpeas simmer in a mild, creamy coconut curry sauce in just 15 minutes. Serve it over rice for a super-fast weeknight dinner.

Baked tofu and broccoli are coated in a glossy, sweet orange-ginger sauce that tastes like your favorite takeout. Serve over rice with toasted cashews on top.

Tofu soaks up a sweet and tangy maple-mustard marinade, then cooks up golden and flavorful. It's an easy protein to serve with rice, noodles or veggies.

Extra-firm tofu is baked until chewy, then coated in a homemade smoky BBQ sauce. Serve it with corn on the cob and coleslaw for a backyard-style dinner any night.