I am a vegan Mum too, also in Oz, and I reckon we have tons of choice for products here...and for the record I think cheezly is horrible lol. You wanted more unprocessed things though, didn't you?This is what I serve my little girl Jovy (she is 2) and she loves it all- spaghetti bolognaise (I use lentils instead of beef and add grated zucchini, sliced mushrooms and olives)- tacos with refried beans, home made guacamole, lettuce, tomato and corn kernels- pumpkin soup with bread and margarine (organic mountain is a great vegan margarine if you haven't discovered it already). She also likes Leek, Potato and Cauliflower soup. Both soups need to be well blended though. - Falafel pita wraps with hummus, lettuce, tomato, cucumber and olives- Cheeseless vegetable pizza. I buy the Ancient Grains Wholemeal Spelt bases and lay tomato paste, hummus and a variety of veggies such as zucchini, eggplant, red capsicum, red onions and olives- Have you tried the vegetable creations pies? They are totally healthy and all vegan. Jovy's favourite is the spinach and potato roll topped with tomato sauce, but she also likes the pumpkin and tofu pie. They are worth seeking out too.- Lentil Shepherds pie is another favourite.

This should give some fun stuffhttp://familyfun.go.com/recipes/kids/

Try a simple tomato sauce and gradually add vegetables in, once he is used to seeing the lumps of tomato he will be okay with the peppers etc. Or perhaps substituting homemade veggie burgers for the processed ones?when he does eventually eat things like casserole this one is to die for its so nice!LENTIL CASSEROLE.Ingredients:2 tbsp sunflower or vegetable oil 1 onion , chopped 2 garlic cloves , crushed 700g potatoes , peeled and cut into chunks 4 carrots , thickly sliced 2 parsnips , thickly sliced 2 tbsp Garam Masala 1 litre/1¾ pints vegetable stock 100g red lentils Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. Stir in the Garam Masala, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread. I ommitted the coriander and yogurt but you could keep them in if you wanted. Even my sister, who is a fussy eater for a non-veggie wolfed this down. good luck!

My daughter loves this chili!Vegetarian Black Bean Chili1/3 cup oil2 onions, chopped1 1/2 tablespoons cumin seed1 1/2 tablespoons oregano3 teaspoons sweet paprika3/4 teaspoon cayenne pepper3 tablespoons chili powder3 cans tomatoes, drained and coarsely chopped5 garlic cloves, minced2 jalapeno peppers, peeled and minced3 cups dried black beans2 bay leaves1/4 cup chopped fresh coriander2 cups Monterey Jack cheese, grated1 cup sour creamDirectionsHeat oil in large skillet. Add the onion and saute for 5 minutes. Add cumin seed, oregano, paprika, cayenne, and chili powder. Saute 5 minutes more.Add the tomatoes, garlic, and jalapeno pepper. Simmer 15 minutes. Put all ingredients in a 5-quart crock pot.Add black beans, bay leaf and 3 cups of water. Bring to a boil, then simmer on low heat until beans are very soft.Add more water to keep beans covered.Before serving, stir in coriander. Divide grated cheese among serving bowls. Ladle chili over cheese and top with sour cream.

First, I would limit how much processed food he is allowed to have. If it's not available then he will have to eat other things. Processed foods, in my opinion, should be a treat or something saved for days when you're in a hurry.Take a look at this site, there are some great kid-friendly vegan foods:http://veganlunchbox.blogspot.com/

Im a picky eater too lol, but for kids check out http://vegweb.com/index.php?action=recipecategorieshttp://www.veganlunchbox.com/Good luck!

Try these.Hope they help(:NAAN PIZZA INGREDIENTS1 shop-bought naan2 teaspoons tomato pulp (chopped and sieved tomatoes) from a jar (or other tomato sauce)70g drained mixed mushrooms antipasto from a jar75g fontina cheese, roughly chopped3 stalks thymeServing Size : Serves 1 METHOD1.Preheat the oven to 220°C/gas mark 7. Lay the naan on a lined baking sheet.2.Spread the tomato pulp or sauce over the naan, then tumble the drained mushrooms on top and sprinkle with the chopped cheese, before finally strewing with the thyme leaves stripped from the stalks.3.Cook in the oven for about 5 minutes, by which time the cheese should be bubbling and melted. Be careful not to burn your mouth.ADDITIONAL INFOI’ve given my topping of preference; feel free to play about and make your own. All I feel strongly is that while shop – bought pizzas are vile, packet naans, when heated, are not. Vegetarian Chickpea BurgersFrom Every Day with Rachael RayNovember 2006FOUR SERVINGSPrep Time: 5 minCook Time: 8 minIngredientsOne 15-ounce can chickpeas, rinsed and drainedOne 4-ounce can diced green chiles2/3 cup packed flat-leaf parsley leaves2/3 cup bread crumbsSalt and pepper1 large egg, lightly beaten2 tablespoons vegetable oil4 thin slices cheddar cheese4 hamburger bunsDijon mustard, ketchup or mayonnaise, for serving1. In a food processor, pulse the chickpeas, green chiles and parsley until finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste. Stir in the egg and form the mixture into 4 patties, each about 2/3 inch thick.2. In a large skillet or grill pan, heat the oil over medium-low heat. Cook the burgers for 4 minutes, then flip and cook for 3 minutes more. Top the patties with the cheese slices for the last minute of cooking. Serve the cheeseburgers on the hamburger buns with mustard, ketchup or mayonnaise. SESAME PEANUT NOODLES INGREDIENTSFOR THE DRESSING:1 x 15ml tablespoon sesame oil1 x 15ml tablespoon garlic oil1 x 15ml tablespoon soy sauce2 x 15ml tablespoons sweet chilli sauce100g smooth peanut butter2 x 15ml tablespoons lime juiceFOR THE SALAD:125g mangetout150g beansprouts, rinsed1 red pepper, deseeded and cut into small strips2 spring onions, finely sliced2 x 275g packets or 550g ready-prepared egg noodles20g sesame seeds4 x 15ml tablespoons chopped fresh corianderServing Size : Serves 8 Photograph by Lis ParsonsRECIPE HOMEPAGENIGELLA’S RECIPESFULL RECIPE INDEXPOST A RECIPEEQUIVALENTS & CONVERSIONSKITCHEN WISDOMSOURCES & STOCKISTSMORE RECIPES * SUNDRIED TOMATO AND SAGE GNOCCHI. * CHILLI AND GARLIC PASTA WITH TUNA * ASPARAGUS WITH SOFT POACHED EGG * GIANT PASTA SHELLS WITH MINCED MEAT * MARGOT'S PURPLE SALAD * BEETROOT SALAD 2 * PRINT THIS RECIPE * EMAIL THIS RECIPE TO A FRIEND * * RECIPES WITH SIMILAR INGREDIENTS * LEAVE A REVIEW * BACK TO RECIPE HOMEINGREDIENTSFOR THE DRESSING:1 x 15ml tablespoon sesame oil1 x 15ml tablespoon garlic oil1 x 15ml tablespoon soy sauce2 x 15ml tablespoons sweet chilli sauce100g smooth peanut butter2 x 15ml tablespoons lime juiceFOR THE SALAD:125g mangetout150g beansprouts, rinsed1 red pepper, deseeded and cut into small strips2 spring onions, finely sliced2 x 275g packets or 550g ready-prepared egg noodles20g sesame seeds4 x 15ml tablespoons chopped fresh corianderServing Size : Serves 8METHOD1.Whisk together all the dressing ingredients in a bowl or jug.2.Put the mangetout, beansprouts, red pepper strips, sliced spring onions and the noodles into a bowl.3.Pour the dressing over them and mix thoroughly to coat everything well.4.Sprinkle with the sesame seeds and chopped coriander and pack up as needed.Sloppy Veg-Head JoeRachael RayFrom Every Day with Rachael RayAugust 2008SERVES 4Ingredients1 tablespoon vegetable oil1 red, green or yellow bell pepper, seeded and chopped2 jalapeño chiles, seeded and finely chopped1 red onion, chopped2 large cloves garlic, grated or finely choppedTwo 15-ounce cans black beans, rinsed1 teaspoon ground cumin1 teaspoon ground corianderSalt and pepperOne 15-ounce can diced fire-roasted or crushed tomatoes1 tablespoon brown sugar1 tablespoon Worcestershire sauceJuice of 1 lime4 crusty rolls, split and lightly toasted2 large dill pickles, chopped1/3 cup chopped cilantro (a generous handful)1. In a large skillet, heat the oil, 1 turn of the pan, over mediumhigh heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6 to 8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.2. In a small bowl,

Calling all Vegan Moms & Dads! (And anyone with Vegie kids!)My son is a healthy 3 year old Vegan. He never gets those runny nose colds so common of his age which is awesome and I am sure that this is good for hi However, I am concerned that now with him getting older that he really needs to be eating more. He is actually a little on the bigger side for his age (not overweight but very tall and solid/muscular), but this is not because of his solid food intake but I think mostly because he gets a lot of calories from soy milks and other types of milk like rice and oat. He also eats a lot of processed vegie sausages and other meat alternatives and snacks.I really need to find ways to get him to eat more vegies and things that are mixed together (which he is a bit funny about), like lasagne or a plate with a few different vegies on it (rather than just peas, or just lentils for eg).What ideas or tips and tricks do you have to share with this frazzled vegan mom? I just feel stuck. Thank you!!Oh note that although I use the term Mom, it is just a preference-Im not in the US, but in Australia. So we don't have as much choice with Vegan friendly foods/substitutes here unfortunately. Although some things are imported (like cheezley Vegans don't consume dairy or egg. Some people think Vegan means Vegetarian but there's a big difference lifestyle-wise.