Ingredients: 

FOR VEGETABLE MIXTURE:

• ½ carrot, finely chopped
• 2 tbsp cabbage, finely chopped
• 4 beans, finely chopped
• 2 tbsp corn, boiled / frozen
• 2 tbsp peas
• ½ capsicum, finely chopped
• 2 potato, boiled & mashed
• ¼ tsp pepper powder
• ½ tsp mixed herbs
• ½ tsp salt
• ¼ cup bread crumbs

OTHER INGREDIENTS:

• 2 tbsp corn flour
• 2 tbsp plain flour
• ½ tsp salt
• ¼ cup of water
• 1 cup panko bread crumbs

Method:

• Firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas, ½ capsicum and 2 potatoes.
• Further, add ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt.
• Mix well making sure all the vegetables are well combined.
• Now add ¼ cup bread crumbs and mix well.
• Mash and mix forming a soft dough.
• To prepare cornflour slurry, take 2 tbsp cornflour, 2 tbsp plain flour and ½ tsp salt.
• Mix well with ¼ cup water forming a smooth batter.
• Now pinch a small ball sized vegetable mixture and shape well.
• Dip in cornflour slurry coating uniformly.
• Now roll into panko bread crumbs to get crispy outer covering.
• Deep fry in hot oil keeping the flame on medium.
• Stir occasionally, without breaking the nuggets.
• Fry until the vegetable nuggets turn crispy and golden brown.
• Drain off over kitchen paper to remove excess oil.
• Finally, enjoy vegetable nuggets with tomato sauce.

Hints and Tips:

• Firstly, adjust the amount of breadcrumbs based on the moisture of vegetables.
• Also, if the nuggets break-in oil, do not panic. add a tbsp of more breadcrumbs to vegetable mixture and shape.
• Additionally, add vegetables of your choice to make it nutritious.

Reference:
Vegetable Nuggets, Hebbars Kitchen

Ingredients:

For Filling:

• 1 cup  baked beans in tomato sauce 
• 3 tbsp finely chopped onion
• 2 tbsp finely chopped coriander leaves 
• 1/2 tsp pepper powder 
• Oregano or dried mixed herbs seasoning (to taste)
• Salt (as required)
• 1 cup lettuce leaves 

For topping: 

• 1/4 cup grated cheese  
• 2 tbsp finely chopped tomatoes
• Sour cream - (as required)

Method:

• Preheat taco shells as per instructions on the pack.
• Shred the lettuce leaves.
• Chop tomato, onions, spring onions or coriander leaves finely.
• Grate the cheese and keep it ready.
• In a wide bowl, take 1 cup of baked beans, salt, pepper powder and finely chopped onions, coriander leaves or spring onions.
• Mix everything well and check for taste. Add more spices or salt.
• Take the hot taco and keep the shredded lettuce leaves.
• Above that add 2 –3 tbsp of baked beans mixture.
• Top it with sour cream or mayonnaise.
• Add finely chopped onions, tomato & coriander leaves.
• Finally, add grated cheese.
• Garnish with coriander & chopped tomato pieces.

Hints and Tips:

• Use other vegetables that children can fill their taco up with such as shredded carrot, shredded cucumber, capsicum, corn etc.
• Encourage older children to shred and cut their own vegetables.
• Place each vegetable in a bowl so children can create their own tacos.

Reference: 
Easy Vegetarian Tacos With Baked Beans, Chitra's Food Book

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cups sliced shiitake mushrooms, trim off bottom of stems
• 1 quart Vegetable stock
• 1 cup coconut milk
• 1 head broccoli, trimmed and chopped
• 1 tablespoon fresh ginger root, minced
• 2 tablespoons lime juice, freshly squeezed
• ¼ teaspoon sea salt
• ½ cup coriander, chopped

Method:

• In a large pot, heat oil, add onion and fry until translucent and softened.
• Add mushrooms, saute for 5 minutes.
• Pour in vegetable stock and coconut milk. Bring to a simmer.
• Reduce heat to medium, add broccoli and ginger and cook until broccoli is cooked through.
• Stir in lime juice and salt.
• Add soup into bowls and garnish with coriander.
• Serve hot.

 Hints and Tips:

• Spring onions an also be added for flavour (when adding the broccoli).
• Great on a cold evening.
• Serve with croutons or toasted bread.
• Chilli can be added for spice. 
• Noodles can also be added.