With the help of recipes with hidden veggies, parents may stop struggling to convince their children to eat their vegetables. Parents can guarantee that their child gets the nutrients they require without even realizing it by incorporating vegetables into pleasant and recognizable cuisine.
From mac & cheese to pizza to brownies, practically every cuisine you can think of has a hidden veggie component. The nice part is that both adults and children will enjoy these recipes with hidden veggies equally.
Table of Contents
Delicious Recipes with Hidden Veggies
One-Pan Egg & Veg Brunch
- 350g baby new potatoes
- ½ tbsp rapeseed oil
- One knob of butter
- One courgette
- One yellow pepper
- One red pepper
- Two spring onions
- One garlic clove
- One sprig of thyme leaves picked
- Four eggs
- toast to serve
- Drain the young potatoes after 8 minutes of boiling.
- Warm the oil and butter in a sizable nonstick frying pan before adding the potatoes, peppers, and courgette. Season with salt and pepper. Cook everything for 10 minutes, stirring occasionally, or until it begins to brown. For a further 2 minutes, add the thyme, spring onions, and garlic.
- Crack the eggs into the four slots you’ve created in the pan. Cook the eggs for approximately 4 minutes or until they are covered with foil or a lid (with the yolks soft for dipping into). If desired, add extra thyme leaves and freshly ground black pepper. Accompanied by toast.
- 450g spaghetti
- 1 tsp olive oil
- Two large carrots
- Three celery sticks
- 250g pack of smoked bacon lardon
- 200g jar sundried tomato pesto
- 12-15 basil leaves
- Using the instructions on the package, boil the spaghetti. In the interim, warm the oil in a nonstick pan. Stir thoroughly after adding the carrots, celery, and bacon. For 10 minutes, simmer the vegetables in the covered pan while sometimes stirring to ensure even cooking.
- Stir the drained spaghetti with the basil after adding the pesto and heating it thoroughly.
Vegetable Cheese Dip
- 200g light cream cheese
- 35g mild cheddar
- One small red pepper
- One small celery stick
- pitta bread or mini breadsticks, carrot sticks, and baby cucumbers to serve
Combine the cream cheese, cheddar, pepper, and celery in a mixing dish by dumping all the ingredients in. Serve the dip in a bowl with slices of wholemeal pita bread or breadsticks, raw vegetables, and the dip. And enjoy recipes with hidden veggies.
Sausage & White Bean Casserole
- One red or yellow pepper
- Two carrots
- Two red onions
- Eight chipolatas, cut into thirds
- 450g can peel cherry tomatoes
- 450g can white beans
- 250ml low-salt chicken stock
- 2 tsp Dijon mustard
- 150g frozen peas
- potatoes, pasta, or rice, to serve
- Oven: Preheat to 220°C/200°F fan/gas 7. Rast the pepper, carrots, and onion in a large baking dish for 15 minutes. Add the sausages, then cook for an additional 10 minutes.
- Add the tomatoes and beans, lower the temperature to 200°C/180°F/gas 6, and then stir in the stock. Thirty-five more minutes of cooking. For an additional five minutes, add the mustard and peas. After resting for ten minutes, serve with rice, pasta, or potatoes.
Cheesy Ham & Broccoli Pasta
- 350g pasta
- One head of broccoli, cut into small florets
- 1 tbsp oil
- One onion
- Two garlic cloves crushed
- 300g ham
- 350ml pot double cream
- 1 tbsp English mustard
- 140g mature cheddar
- While the pasta is cooking, add the broccoli florets to the pan for the last four minutes as directed on the pasta package. Bring a wider pan of water to a boil. Set aside after draining.
- Construct the sauce in the interim. For five minutes, the onion should be softened in a big skillet of heated oil. Next, add the garlic and cook for one more minute. Before boiling it, stir in the ham, cream, and mustard. When the cheese has been incorporated, add the pasta and broccoli, and toss to combine.
Zucchini Pasta Sauce
- 3 Tbsp extra virgin olive oil
- 1 or 2 cloves of garlic
- One medium-sized zucchini
- 1 14 oz can tomatoes
- 1 tsp salt
- freshly ground black pepper
- 1/4 cup (2 oz) fresh whipping cream
- Start by heating a sizable pot of salty water to a boil. Then, cook the pasta per the package’s instructions. Make the sauce as soon as you start the water boiling.
- Sliced zucchini should be added to a large sauté pan along with the olive oil and garlic after the garlic has cooked for about a minute. Add the tomato sauce right away once the zucchini starts to turn brown.
- So that the sauce simmers beautifully, keep the heat fairly high. Including salt and pepper.
- Add some pasta water if necessary because you don’t want the sauce to dry.
- The sauce ought to be prepared after around 10 minutes. Pour it back into the same pan over deficient heat after processing it in a blender until it is smooth.
- Add the cream and stir thoroughly to combine. If the sauce is just too thick, taste it and adjust the seasoning before adding more pasta water.
- Add the pasta to the sauce in the pan as soon as it’s al dente and combine well. Serve hot after turning off the heat!
Macaroni Cheese with Veg
- 500ml skimmed milk
- 25g cornflour
- 220g macaroni
- 100g extra mature cheddar
- 25g Grana Padano or vegetarian alternative
- Eight blocks of frozen spinach
- 220g ripe cherry tomatoes
- Oven: Preheat to 200°C/180°F/gas 6. Warm up the remaining milk in a skillet while combining three tablespoons of the milk with the cornmeal. While waiting, heat a pan of water, add the macaroni, and cook for 6 minutes while stirring occasionally.
- Whisk the cornflour mixture into the warm milk, then stir continuously over low heat until the sauce is thick and smooth. Remove from the heat and toss in the Grana Padano, most of the cheddar, and pepper to taste. Reserve a small amount for finishing.
- After thoroughly draining, add the macaroni to the sauce. Press the spinach into a fine strainer to remove any extra liquid. Divide the tomatoes and spinach among four separate oven-safe plates. Add the macaroni cheese to the vegetables and top with the remaining cheddar. Bake the sauce for 15 to 20 minutes or until it bubbles and becomes golden on top.
- 4 tbsp olive oil
- One aubergine
- 150g mushroom
- Four roasted red peppers, chopped
- 750g passata with onions and garlic
- 8-10 lasagne sheets
- 450g frozen spinach
- 300g tub ricotta
- 25g grated parmesan
- 25g pine nut
- Oven: Preheat to 180°C, fan 160°C, gas 4. Warm two tablespoons of olive oil in a sizable, nonstick frying pan. Put the softened aubergine into a basin after 5 minutes of frying. Mix the aubergine and peppers with the golden-brown mushrooms that have been fried in the remaining oil for a few minutes. Fill a 20 x 30 cm baking dish with half the vegetables. Make a layer of lasagne sheets on top of the passata after spooning over half of it.
- Arrange the remaining vegetables on top of the pasta, then cover with passata and add another layer of spaghetti. Spinach should be drained of any extra moisture before being combined with ricotta and half of the Parmesan. Sprinkle the leftover Parmesan and pine nuts on top after spooning the sauce over the spaghetti. For a browned result, bake for an additional 10 minutes with the foil removed after 20 minutes of baking. Serve alongside a light green salad.
Cheesy Green Veg Gratin
- One cauliflower
- 250g purple sprouting broccoli
- 250g spinach
- 70g unsalted butter
- 75g plain flour
- 800ml whole milk
- 2 tsp English mustard
- 150g mature cheddar
- ½ bunch of chives, finely chopped
- Cooking the cauliflower for three minutes after bringing a big pot of salty water to a boil. For an additional two minutes, add the broccoli. Put the liquid in a colander and let it steam dry.
- Put the spinach in a sizable saucepan, add two tablespoons of water, and cook over low heat, covered, for 3 to 4 minutes or until it has wilted. Pour the spinach into a sieve, and use a wooden spoon’s back to obstruct any excess liquid. Place aside.
- Set the oven’s temperature to 220°C/200°F fan/gas 7. In a saucepan, gently heat the butter until it begins to foam. Stir in the flour to make a thick paste. Cook for 2 minutes, stop the heat and whisk in the milk gradually until it is lump-free. Once again, over the fire, stir until thickened. Add the chives, most of the cheese, and the mustard by whisking, according to taste.
- In a medium ovenproof dish, arrange the veggies, including the cauliflower leaves. Sprinkle the remaining cheese on top after pouring the sauce over it. Bake for 40 minutes or until bubbling and brown.
- 1 ½ tbsp olive oil
- 150g beef mince
- Two onions
- Two leeks
- 1-2 garlic cloves
- One red pepper
- One large courgette
- One can of chopped tomatoes
- 2 tbsp tomato purée
- 50ml chicken or beef stock
- ½ tsp dried oregano
- 150g spaghetti
- 25g parmesan
- Over medium-high heat, add 12 tbsp of the oil to a large saucepan along with the meat, and cook until well browned. After tipping it out into a dish, put the pan back on the heating with the residual oil. Reduce the heat, sauté the onions and leeks for15 minutes, or until very soft, and then add the pepper, courgette, and garlic. Fry the vegetables until the edges begin to brown and any released water evaporates.
- Put the meat back into the pan along with the oregano, stock, purée, and canned tomatoes. Stir it all together, cover the pan, and cook for 35 minutes over low heat while stirring occasionally. Cook the spaghetti as directed on the package, then stir half of the Parmesan into the Bolognese toward the finish of cooking. If the sauce appears overly thick, thin it out with a teaspoon of the pasta water before draining the spaghetti. Place the spaghetti on top of the sauce and toss to evenly coat and season. Add some basil leaves and the final bit of Parmesan for decoration.
The simplest approach to encourage finicky eaters to eat healthfully is through recipes with hidden veggies. Feeding toddlers and finicky children are less stressful with the help of these recipes with hidden veggies. Choose your veggie and browse the area to uncover a tonne of kid-friendly options!