vegan snack

These simple vegan buffalo quinoa bites are a quick and healthy appetizer or snack, and are perfect for parties! Served with a creamy ranch dipping too!&nbsp;

Vegan Buffalo Quinoa Bites

15 oz can of white beans

shallot (chopped)

garlic

vegan buffalo sauce

smoked paprika

salt + pepper

quinoa

chickpea flour

tahini

hemp hearts

chives

yeast

onion powder

garlic powder

dill (start with 1)

salt & pepper

lemon

water

Preheat oven to 350ºF. Spray a baking sheet with cooking spray and set aside.

Add half the beans, shallot and garlic into a food processor and pulse until mixture is coming together, 10 – 15 pulses.Add the buffalo sauce and spices and process again until smooth.

&nbsp;Pulse in the remaining beans, the quinoa, and chickpea flour until just combined. Remove lid and stir together to form a dough.

Shape dough into golf ball-sized patties and place on baking sheet. Repeat until no dough remains.

Bake on center rack for 30 minutes, flipping halfway through until the bites are browned and crispy on the outside. Remove and let sit for 5 – 10 minutes.

While the bites are resting, prepare the dressing. Add all the ingredients to a high-powered blender and blend on high until smooth. Taste and adjust seasonings as desired.

Arrange the bites around a bowl of the ranch dip on a serving plate (along with some carrots and celery if desired) and enjoy!

Vegan pao de queijo, Brazilian cheese bread

tapioca flour

plant milk

olive oil

salt

vegan hard cheese

Preheat oven to 350 degrees. Then to a glass bowl add the tapioca flour.

To a small saucepan add the water, oil, plant milk and salt (dont forget the salt!). Bring to a gentle boil then remove and pour over the tapioca flour. Use a wooden spoon to mix until it forms a stretch dough. If the dough is not to hot you can use your hands to kneed it gently.

Let it rest for 10 minutes.

Meanwhile, boil your peeled and diced potates until fork tender. Then use a ricer or fork to mask them.

Add the mashed or riced potatoes, vegan cheese, nutritional yeast and garlic powder to the tapioca dough. Using you hands knead the dough for a few minutes until it all comes together. You want a stretchy dough that doesn&#039;t stick to your hands. * if it is sticky add more taopioca flour

Now divide the dough into 16 pieces and form into balls. You can make smaller balls if you like but the traditonal size is a golf ball size. Then transfer the balls to a lined and oiled baking sheet and bake for 30 minutes.

These Cauliflower Wings are easy to make, crispy outside and juicy inside. Amazing taste and perfect texture from baking covered in a top notch homemade Wing sauce. No one would ever taste these are vegan. A keeper that everyone will eat and come back in no time.

Cauliflower Wings

flour (use gf, if needed)

cauliflower florets

almond or oat milk

Tbsp oil (neutral taste)

tsp cumin

tsp chili powder

tsp smoked paprika

poultry seasoning

panko breadcrumbs (use gf, if needed)

Preheat oven to 430°F  and prepare a baking...

Preheat oven to 430°F  and prepare a baking sheet with parchment paper.

In a bowl combine flour, 1/2 of the...

In a bowl combine flour, 1/2 of the sauce (reserve that rest for later), vegan mayo, oil, and plant milk. Season with salt and pepper. See note!

In another mixing bowl, combine breadcrumbs with chili...

In another mixing bowl, combine breadcrumbs with chili powder, smoked paprika, cumin, garlic powder, poultry seasoning. Add a pin of salt and pepper to this, too.

Dip cauliflower florets in the flour mixture and...

Dip cauliflower florets in the flour mixture and make sure that the marinade sticks to them and they are completely covered with it.

Toss them in the breadcrumbs mix from all...

Toss them in the breadcrumbs mix from all sides, then transfer the florets to the prepared baking sheet. Bake for 20 minutes until cauliflower is browned.

Take the cauliflower from the oven and mix...

Take the cauliflower from the oven and mix cauliflower wings with the remaining wing sauce. Return to the oven and bake for 5 minutes more.

A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.

Chickpea Blondie Recipe

chickpeas

Peanut butter (or sunflower seed butter if nut free)

Maple syrup

Vanilla

Baking powder

Baking soda

Sea salt

Almond flour (or oat flour)

Vegan dark chocolate chips

Preheat oven to 180°C (350°F). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.

Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY  important, or the blondies will be fragile and too moist

Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

Blend on high speed for 1 minute or until smooth, and no big lumps are left.

Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.

Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.

Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.

Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.

Cool 10 minutes in the pan to firm up the blondies. Don&#039;t skip this or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.

Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.

Store up to 5 days in the fridge in an airtight container.

Storage

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an easy, healthy vegan blondie recipe with chickpeas, gluten-free, dairy free. This protein chickpea blondies are best clean eating treat

Chickpea blondies adthrive.mp4

Delicious little pies that can be made ahead for parties and entertaining. These empanadas have a subtle spicing and are easy to make.

Vegan Spiced Butternut Squash Empanadas

300 g plain flour ((2 cups))

100 g neutral coconut oil ((1/2 cup)

tsp baking powder

150 ml plant milk ((1/2 cup + a tablespoon more) oat

butternut squash

romano peppers (or one large red pepper)

harissa (more if you like extra spicy)

pine nuts ((1/3 cup) optional but yummy!)

Salt

milk

Peel &amp; chop the butternut squash into 2cm cubes

Cut the pepper into roughly 2cm squares

Break up the garlic bulb into individual cloves (but don&#x27;t peel them!)

Toss all the filling ingredients  in a roasting dish and mix the oil &amp; harissa through to coat. Add salt to taste.

Roast in a moderate oven (Gas Mark 6/ 200c) for around half an hour- until the squash is cooked and slightly caramelised on the edges.

Remove from the oven &amp; let to cool a bit.

Squish out the soft garlic from their papery shells, and mix it back in with the rest of the filling, squashing it all up together a bit, ready to fill the empanadas. Add the pine nuts here if using.

For the filling

Melt the coconut oil and mix together with the plant milk ( you want it to be slightly warm)

Mix the baking powder &amp; salt in with the flour.

Slowly add the oil to the flour and mix together to form a soft ball of dough.

Knead it together very very lightly (so it&#x27;s just coming together) then put in the fridge to cool.

NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it for 10-15 mins until it warms up a bit!

Roll out the dough on a floured surface and cut into circles with a large cookie cutter or glass. I used a cutter that&#x27;s around 12cm diameter, which makes quite a small pastry. Make them larger if you like!

In your hand pick up a pastry and add in around a Tablespoon of filling.

Fold the pastry in half and pinch together the edges

Lay out on a tray lined with baking paper &amp; using a fork, seal the edges.

Repeat with all the other pastry. Depending on the size of the pastry circle you will end up with between 12 -14 pastries. (Or you COULD make just a few huge ones! Up to you!)

Brush with the oil &amp; milk mixture for a pretty glossy finish

Bake in a preaheated oven at 200c / Gas Mark 6 for around 20 mins until golden &amp; crispy.

Leave to cool a little before munching and sharing.

For the pastry

Delicious and easy to make crackers that are full of seedy goodness (and just happen to be gluten free!)

Super Seed Crackers

g whole linseeds

g whole sesame seeds

g chia seeds

g chickpea pea flour

cayenne pepper (optional)

Mix all the ingredients together with around 4 tablespoons of water- add a little extra if needed.

Leave for around 5 mins, this will allow the natural &#x27;gelling&#x27; of the seeds to activate, which helps bind the crackers together

Preheat the oven to around 140C/Gas Mark 1

Line a baking tray with baking paper &amp; dollop the mixture out on top of it

Put another sheet of paper over the top of the mixture, then push with your fingers, or use a rolling pin to smooth the mixture out so it&#x27;s one thin layer, around 3-4mm thick

Remove the top level of baking paper

Put in the oven for around 45 mins, or until crispy. It might buckle a little in the heat, but that&#x27;s ok.

Remove from the oven &amp; let cool.

Break up into largish pieces.

Eat on it&#x27;s own, or add hummus or anything else you would normally eat with a cracker.

Store in an airtight container. These crackers can keep for up to 3 weeks. (maybe longer! But I haven&#x27;t tested that, as I ate them all!)

Vegan bacon made from coconut? OH YES! Crispy, smoky, just a tad sweet and so amazingly delicious, you'll never miss the real thing!

Coconut Bacon

coconut

soy sauce

liquid smoke

maple syrup

apple cider vinegar

Preheat oven to 325°.&nbsp;

Line a baking sheet with parchment paper.

In a medium-sized bowl, stir together the soy sauce or tamari, liquid smoke, maple syrup and apple cider vinegar.

Add the coconut to the bowl and gently stir to coat it with the soy sauce mixture, being careful not to crush the coconut flakes.

Spread the coconut in an even layer on parchment. Drizzle any excess liquid over the coconut.

Bake for about 15 minutes, tossing every 3-5 minutes during cooking, until crispy and browned. Watch the coconut closely during baking, because this stuff can go from crispy to char in a very short time.

Remove the baking sheet from oven and allow to cool. The coconut bacon will continue to crisp up as it cools.

Hooray for No-Bake Low FODMAP Peanut Butter Brownie Bites! Easy-to-make, even easier to eat, these plant-based energy balls are one delicious and nutritious low FODMAP snack!

No Bake Low FODMAP Peanut Butter Brownie Bites

rolled oats (use gluten-free rolled oats

peanut butter (I use Smucker’s Natural)

Enjoy Life Mini Chocolate Chips

maple syrup (plus more depending on the consistency of peanut butter)

cocoa powder

chia seeds

salt, optional

Place oats and peanut butter in a food processor. Pulse until the oats are coarsely ground and just mixed with the peanut butter. A handful of times should do the trick.

Add chocolate chips, ¼ cup maple syrup, cocoa powder, chia seeds, and (optional) salt. Pulse until well mixed. If the mixture seems too dry &#8211; the consistency will vary depending on the peanut butter used &#8211; pulse in more maple syrup a tablespoon at a time until the desired, slightly sticky, easy to roll, consistency is achieved.

Using clean hands, grab a small amount of the mixture, press it together between your hands, and roll into a roughly 1-inch sized ball. Place the ball on a parchment-lined pan and repeat with the remaining mixture.

Once finished, place in the freezer until no longer sticky. Transfer to a freezer-safe container for storage. You can store them in the fridge, but I like to store them in the freezer until I&#8217;m ready to enjoy a bite or two. When ready to eat, let thaw (if frozen) for a minute or two before enjoying. 

Em! I made these last night. Yum! So easy to make. Thanks for sharing!

My whole family loves these!! Thanks for another great recipe, Em!

I made these with almond butter.  Quick and easy.  So delicious!

So yummy.  Just wondering what the serving size is , how many can you eat before it becomes high Fodmap?  Thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1552163642/mejuagnper1s63fjql3x.mp4

Hooray for No Bake Low FODMAP Peanut Butter Brownie Bites! Easy-to-make, even easier to eat, these plant-based energy balls are one delicious and nutritious low FODMAP snack!

Vegan Vegetable Puff Pastry Samosa is a nice way to enjoy this popular snack guilt-free. A baked samosa recipe filled with potato mushroom curry that can be made in 30 minutes!

A fun and tasty snack for all especially during the holidays! 

Baked Vegetable Puff Pastry Samosa Recipe

potatoes

tbsp cooking oil

cumin seeds

tbsp ginger-garlic paste

mushrooms (minced)

green chillies (minced)

tbsp chopped cilantro

Bell pepper (chopped)

turmeric powder

tsp coriander-cumin powder

tsp garam masala

amchur powder

Puff pastry sheet

Any Milk

Boil and mash the potatoes and keep it aside.

Heat oil in a pan and temper cumin seeds. Then add ginger garlic paste and minced mushrooms.

Saute till all the moisture from the mushroom disappears. This could take 8-10 minutes.

Then add minced green chilies and chopped cilantro. Fry for 2 minutes.

Add finely chopped bell pepper and seasonings like turmeric powder, coriander-cumin powder, garam masala, and amchur powder.

Give it all a mix and cook for a minute.

Lastly, add the mashed potatoes along with salt and mix it all together.

Keep this potato mushroom curry aside for now and let it cool. You can also store it in the fridge till you need it.

When it's time to make the Vegetable Puff Pastry Samosa, here's what you need to do.

Refrigerate the stuffing till it's needed.

For the stuffing

Top 20 vegan snack recipes from across the web

The most viewed vegan snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Buffalo Quinoa Bites

Vegan pao de queijo, Brazilian chee...

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Coconut Bacon

No Bake Low FODMAP Peanut Butter Br...

Baked Vegetable Puff Pastry Samosa ...

The Best Homemade Mushroom Jerky Re...

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No-bake Peanut Butter Bars

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Vegan Mexican Chocolate Brownies

Top 20 vegan snack recipes from across the web

The most viewed vegan snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Buffalo Quinoa Bites

Vegan pao de queijo, Brazilian chee...

Cauliflower Wings

Chickpea Blondie Recipe

Vegan Spiced Butternut Squash Empan...

Super Seed Crackers

Coconut Bacon

No Bake Low FODMAP Peanut Butter Br...

Baked Vegetable Puff Pastry Samosa ...

The Best Homemade Mushroom Jerky Re...

Vanilla Coconut Milk Chia Pudding

No-bake Peanut Butter Bars

Carrot Cake Energy Bites

Vegan Granola Bars

Vegan Spinach Artichoke Dip

Kichari Lentil Patties

Oven-Roasted Lime and Cinnamon Plan...

Healthy Seeded Crackers

Lemon Protein Balls (No-Bake!)

Vegan Mexican Chocolate Brownies

The most viewed vegan snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine