Tag Archives: vegan snack

Vegan Recipes

Vegan Snack: Thyme & Maple Savory Nuts

These nuts are a staple in our household, but they also make great gifts. Although delicious on their own, they’ll add flavor and crunch to salads, trail mixes, granolas, and much more.

What you’ll need:

  • Mixed Nuts – Kirkland or Planters Brand (2.5 cups)
  • Vegan Butter (2 tbs. – melted)
  • Pure Maple Syrup (2 tbs.)
  • Vanilla Extract (1 tsp.)
  • Liquid Smoke (1/4 tsp.)
  • Dried Thyme (1 tsp.)
  • Cayenne Pepper – Optional (1/4 tsp.)

Preheat oven to 325. Line baking sheet with parchment paper. Add nuts to a large bowl. In a smaller bowl, whisk together remaining ingredients and pour over nuts. Coat evenly, and then transfer entire contents onto pan. Bake 25-30 minutes, tossing every 5-10 minutes until most of the liquid has evaporated or hardened. For ultimate crunch and flavor, let cool completely before eating. Store leftovers at room temperature in airtight container.

Vegan Recipes

Vegan Snack: Brownie Bites

Growing up, our family didn’t traditionally expect dessert after dinner—something other kids found quite bizarre. So whenever my mom made brownies, the aroma lasted for hours, and the day was beyond special.

For added pleasure, enjoy these chocolatey delights with an iced-cold glass of creamy oat milk.

What you’ll need:

  • 8×8 Baking Pan
  • Veggie/Olive Oil Spray  (minimum amount)
  • Pre-Packaged Brownie Mix (or dry ingredients from your favorite recipe)
  • Black Beans (15oz can)
  • Unsweetened Almond Milk (as needed)
  • Optional : Walnuts – Chopped (3-4 oz)

Heat oven according to instructions on box/recipe. Lightly spray bottom and sides of pan with oil. Drain and rinse beans and pour them into a blender. Add just enough almond milk to cover. Blend until smooth. Add to a bowl with dry ingredients. Stir until completely mixed.

Setting aside 1/8-1/4 cup chopped walnuts for topping, fold in remaining nuts to brownie mix. Pour batter into pan and spread evenly. Sprinkle remaining nuts on top. Bake according to box/recipe. Remove pan and let brownies completely cool. Cut into 64 equal squares.

Refridgerate any unused portion.

Note: My husband absolutely loves these. I bring them to potlucks and am told they’re a cross between brownies and fudge. They’re delicious paired with coffee.

Variation: To make these a bit healthier, add 4 tbs. ground flaxseed to dry mix.

Variation: Sprinkle a small amount of sea salt across the top before baking.

Vegan Recipes

Vegan Meal: Tacos/Taco Salad

What you’ll need:

In a microwave safe bowl, heat Gardein at 1/2 power for 90 seconds. Stir in salsa and heat at 1/2 power for 60 seconds. Heat taco shells at 1/2 power for 60 seconds. Fill shells equally with Gardein mixture. Drizzle hot sauce over mixture. Top with shredded lettuce.

Note: Add one more shell if you wish to share.

Note: To transform this into a taco salad, skip the shells and add chopped tomatoes, sliced black olives, chopped green onion, and 1/2 cup cooked quinoa.

Vegan Recipes

Vegan Snack: Crispy Chips

What you’ll need:

  • Mountain Bread (Trademark/Australia) – Natural Wraps (2)
  • Extra Virgin Olive Oil (2 tsp.)
  • Sea Salt (to taste)
  • Nutritional Yeast (1 tbs.)
  • Cookie Sheet (covered by parchment paper)

Preheat oven to 300. Brush flatbread with olive oil. Sprinkle salt and nutritional yeast on top. Cut into even pieces, and place on cookie sheet without overlapping. Bake 8-10 minutes until golden brown.

Store any unused portion in a paper sack.

Note: These delicate chips are yummy on their own, or they can be eaten with hummus, kalamata olives and baby arugula. They are also great with salsa.

Variations: Before baking, top with chopped olives. Or, top with other spices. Oregano. Cilantro. Curry Powder. Onion Powder. Garlic Powder. Chili Powder. Etc.

Sweet Variation: Before baking, top with cinnamon and sweetener.  Or, top with chopped dried fruits. Apple. Coconut. Dates. Banana. Etc.

Vegan Recipes

Vegan Snack: Air-Fryer Shoestring Fries (Skins On)

What you’ll need:

  • Air-Fryer
  • Russet Potato – Scrubbed (1 med.)
  • Olive Oil Spray
  • Sea Salt (to taste)

Slice potato lengthwise into 6-8 slabs. Cut each slab into 6-8 slices. Throw into a bowl and coat with spray. Toss with salt. Place potatoes into air-fryer basket. Set air-fryer for 20 minutes at 385 degrees, tossing/stirring every 7 minutes until desired crispness.

Note: There will be enough to share, or you can eat every single one yourself like I do. I keep the skins on, because they’re loaded with potassium. These fries are delicious as is, but you can spice them up with other flavorings, such as white pepper, curry powder, chili powder, smoked paprika, garlic powder, onion powder, etc.

Additional Recipe: Chili Cheese Fries—Stack shoestrings on a small serving plate, then top them with vegan chili, chopped tomatoes, vegan cheese, black olives, green onions, vegan sour cream, and guacamole.

Vegan Recipes

Vegan Snack: Sweet Biscakes (Mini)

What you’ll need:

  • Bisquick Brand Mix (1/3 cup)
  • Unsweetened Almond Milk (1/4 cup)
  • Ground Cinnamon or Ginger (1 tsp)
  • Sweetener (to taste)

Preheat oven to 400 degrees.

Add all ingredients to a medium-sized bowl and mix well. Consistency will be more pancakey than biscuit.

Lightly coat a cookie sheet with cooking spray. Spoon-drop mixure onto sheet, creating medallion-sized dollops. Leave a little room between each, because the biscakes will expand. (Yields 10-12.)

Bake on middle rack for 5 minutes. Flip biscakes over and press down gently. If they stick, be a little more aggressive with the spatula.

Bake 4-5 minutes more, monitoring carefully to prevent burning.

Biscakes are delicate, so don’t press too hard if/when using a spread.

Refrigerate any unused portion.

Note: Reducing almond milk by 1/6 cup will give you biscuits. Adding 1/6 cup almond milk will create pancakes. I like to bake these, because they’re crispier, and I can make a bunch at once. However, you can griddle them if you prefer.

Suggestions: These treats are delicious on their own but also work as a base. I slather them with vegan butter and fruit jelly. For something fancier, layer biscakes with vegan cream cheese, sliced strawberries, and mint.

Savory Variation, substitute the cinnamon and sweetener with one or more of the following: Sea salt. Onion powder. Garlic powder. Curry powder. Chili powder. Smoked paprika. Cayenne pepper. (Topped w/smokey vegan cheddar and chopped onion.)

Vegan Recipes

Vegan Snack: Savory Air-Popped Popcorn

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What you’ll need:

  • Air-Pop Popcorn Popper
  • Popcorn (2 tbs. kernels)
  • Freezer Bag
  • Extra Virgin Olive Oil (1 tsp.) or Olive Oil Spray
  • Sea Salt (to taste)

Pop kernels with air-popper. Transfer popcorn to a freezer bag and add olive oil and sea salt. Shake for even cover. Deposit into bowl, and top with favorite spices.

Suggested Seasonings

  • Nutritional yeast
  • Chili powder
  • Garlic powder
  • Onion powder
  • Cumin
  • Oregano
  • Cinnamon

Note: I use a freezer bag to coat the popcorn evenly with oil so it will hold salt. After that, I transfer the popcorn into a bowl and sprinkle additional seasonings on top. That way I can reuse the plastic bag several times.

Vegan Recipes

Vegan Dip/Spread: Egg Salad

What you’ll need:

  • Garbanzo Beans/Chickpeas – Drained and Mashed (15 oz can)
  • Fresh Garlic – Pressed (1 clove)
  • Green Onion – Minced (1/4 cup)
  • Dill Pickles – Minced (2)
  • Celery – Minced (2 stalks)
  • Vegan Mayo (2 tbs.)
  • Vegan Mustard (1 tbs.)
  • Pepper and Sea Salt (to taste)

Fold all ingredients together. Adjust mustard and mayo, according to taste and texture.

Refrigerate unused portion.

Substitute: If you don’t like vegan mayo or mustard, mash an avocado with the garbanzo beans.

Note:  This spread can be used in sandwiches, as a base for potato salad, or as a topper for celery sticks and toastinis.