If you’re looking for an easy way to get more vegetables on your kid’s plate, then this recipe is for you! Pasta sauces are best for hiding veggies, so they can be easily slipped into the less veggie-versed kids. For this recipe, we’ve used some shredded carrots, lentil beans topped with crispy cauli florets – a meatless yet protein packed dish that kids will surely enjoy!



Serving per recipe: 2

3 cloves of garlic, chopped
1 small size white onion, chopped
1 medium-sized carrot, shredded or
1 can of lentils, drained
1 cup Filipino-style tomato sauce
1 tbsp soy sauce
200 g spaghetti noodles
1 cup vegetable broth or pasta water
1 tbsp soy sauce
1 tsp nutritional yeast (optional)
1 tsp coconut sugar
1 tsp salt
1 tsp pepper
3 tbsp vegetable oil
4 tbsp daiya plant-based shredded cheese


  1. First, cook spaghetti noodles according to package directions. Drain well and set aside. Leave about a cup of pasta water for later use. 
  2. Get a pan, put oil, make it nice and hot over medium heat. Throw in onions, garlic, and shredded carrots. Cook until light brown. Then add your drained lentils and cook for about 43minutes.
  3. Add sugar, soy sauce pepper, ½ pasta water and simmer over medium heat for 15-20 minutes until sauce has slightly reduced. Season with salt and nutritional yeast. You can add the remaining pasta water to your sauce if it gets a little too dry. You can also add more sugar if you prefer it to be sweeter.  Combine the pasta with the sauce in a platter and set aside. 

1 head cauliflower
2 cups of vegetable oil for frying (strain leftover-oil and reuse it)

For the batter:
¼ cup cornstarch
¼ cup flour
1 ½ tsp garlic powder
1 ½ tsp dried basil
¼ cup nut-based milk
Water (as needed)
1 tsp salt
1 tsp pepper

  • Mix all ingredients in a bowl.


For the breading:
2 cups breadcrumbs
2 tbsp sesame seeds (optional)
2 tbsp flour (to make sure that the florets are well-coated)
1 tsp salt
1 tsp pepper

  • Mix all ingredients in a bowl.



  1. Break the cauliflower into florets.
  2. Dip each floret into your mixed batter then coat in bread crumb mixture.
  3. Fry the breaded florets until golden brown and place them on a paper towel to remove excess oil.
  4. Place your crispy cauli on top of your spaghetti platter, add shredded daiya cheese. And enjoy!


Nutritional information: 
Amount per serving: 2
Calories: 680 kcal | Carbohydrates: 101g | Protein: 28 grams | Fat: 8g   | Sodium: 1065mg | Potassium: 1075 mg | Fiber: 12.1g | Sugar: 9 grams | Calcium: 172mg | Iron: 9mg |

*Nutrition values are an estimate only