3 Easy Plant-Based Recipes That Everyone, Even Kids, Will Eat Up

plant-based recipes

Between Veganuary and meat-free Mondays, the trend to try — or turn — plant-based is coming in stronger than ever before. Even university professors are joining in on the journey; one is attempting to produce actually good vegan cheese.

Findings from Roy Morgan from 2019, saw nearly 2.5 million Australians having diets where the food is all, or almost all, vegetarian. That’s around 12.1% of our population. Statistics around veganism are a bit hazier, but Vegan Australia estimates it sits around 500,000 people — or 2% of our population.

The thing is, although we know there’s an attempt to go more plant-based, we also know you are probably pretty time-poor. Honestly, Australians as a whole are fairly time-poor, according to ABC News “we are working longer hours, whether we are in paid or unpaid work.” In fact, two in five people report ‘Always’ and ‘Often’ feeling rushed for time — that’s nearly 8 million of us.

And that reflects on our food consumption and habits. Research has found that one in five purchase takeaway on a weekly basis (if not more) — an easy default when we’re so busy.

Well, with the help of Califia Farms, and chefs Tom Walton and The Nourished Chef, we’ve rounded up three easy plant-based recipes that will take minutes to make — and that are an absolute crowd-pleaser. And yes, we include kids in that.

Chef-Approved Plant-Based Recipes

☆ Vanilla stone fruit and raspberry rice pudding

This chilled vanilla stone fruit and raspberry rice pudding from Tom Walton is completely plant-based — and completely delicious.


  • 1 ½ cups arborio rice
  • 1 x 750ml bottle Califia Farms Unsweetened Vanilla Almond Milk
  • 1/3 cup maple syrup + extra to drizzle
  • Zest 1 lemon
  • 1 punnet raspberries
  • 2 ripe yellow peaches, cut into thin wedges
  • 2 ripe yellow nectarines, cut into thin wedges
  • 1/3 cup toasted coconut flakes
  • 1/3 cup toasted almonds, shaved
  • ½ cup mint leaves picked


  1. Place the rice into a saucepan, cover with water, bring to the boil and simmer for 5 minutes, stirring often.
  2. Drain the rice into a sieve then place back in the pot and add the almond milk, maple syrup, lemon zest and cook over medium heat, stirring until the rice is cooked and creamy.
  3. Remove from the heat and allow to cool.
  4. To serve, crush half the raspberries with a fork and stir some into a serving of the cooled rice pudding. Lay some of the peaches, nectarines and raspberries over the top of the rice pudding and finish with the coconut, almonds, mint and some extra maple if desired.

Zucchini, pistachio and basil spaghetti

Another one from Tom Walton, this spaghetti is perfect for easy weeknight dinners — and fancy enough for a special occasion.


  • 2 tbsp dairy-free butter
  • 2 tbsp plain flour
  • 1 cup Califia Farms Unsweetened Almond Milk
  • 2 tbsp nutritional yeast + extra to serve
  • Flake salt & fresh ground black pepper
  • 500g dried spaghetti
  • 3 tbsp olive oil
  • 3 medium zucchinis, grated
  • 2 clove garlic, grated
  • Pinch dried chilli flakes, optional
  • Zest 1 lemon
  • ½ cup flat parsley, roughly chopped
  • ½ cup toasted pistachio nuts, crushed
  • 1 cup basil leaves
  • Extra lemon to serve, optional


  1. In a small saucepan over medium heat, melt the butter then add the flour and cook, stirring for 1 minute. Heat the almond milk in another pan just to warm then slowly pour the milk into the flour mix, whisking the constantly, to make a smooth sauce.
  2. Add the garlic, bring to the boil and cook for 2 minutes, whisking often. Add the nutritional yeast and season to taste with salt and pepper. Set this aside.
  3. Bring a large pot of water to the boil, salt generously and add the spaghetti, cooking according to packet times, about 8 minutes.
  4. Meanwhile, heat a large frying pan over medium, high heat, then add the 3tbsp olive oil, zucchini and garlic. Season lightly and cook for approx. 3-4 minutes until bright green and wilted. Add the lemon zest and chilli, then when the pasta is ready add the drained pasta and ½ cup pasta water along with the almond milk sauce, parsley & pistachios.
  5. Toss the pasta through the sauce well, over the heat then plate up and scatter the basil leaves to serve along with extra nutritional yeast to sprinkle over.

Blueberry and almond milk popsicles

Fresh from The Nourished Chef, nothing says spectacular like pulling out a home-made popsicle from the freezer. Kids will go gaga.


  • 2 bananas
  • 1 cup frozen blueberries (thawed)
  • 1/2 cup plant-based yoghurt
  • 1 cup Califia Farms Unsweetened Almond Milk


  1. Combine all ingredients in a blender and blitz until smooth.
  2. Divide mix between 8 icy pole moulds, add sticks and place in the freezer for 4-5 hours or until firm.

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