vegan snacks

Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan mayonnaise.

Sweet Potato Rösti

red onion, finely chopped

red pepper, seeds removed and finely chopped

garlic cloves, finely chopped

fresh root ginger,

1½ tbsp cornflour

sweet potato, peeled

grams/4½oz plain flour, plus extra if needed

tsp rapeseed oil,

salt and black pepper

mayonnaise

dill

parsley

¼ tsp dried garlic

½ lemon, juice only

salt

Sweet potato rösti

Easy and healthy. How to make Snap Pea Chips! Oven baked or dehydrated!

How To Make Homemade Snap Pea Chips {Oven Or Dehydrator}

peas

tsp sea salt

tsp onion or garlic powder

yeast (vegan option for “cheesy” taste)

-3 tsp oil

How to Make Homemade Snap Pea Chips {Oven or Dehydrator}

Lay your snap peas on a paper towel or parchment paper. Blot off any extra water.

Lightly drizzle with oil then Season with sea salt, onion powder, and nutritional yeast. Toss to coat the snap peas then place flat Dehydrate in dehydrator at 135-140F for 8hrs or so. (Oven dried option below)

Let them sit another hour at room temp before packaging. If you are using fresh vs frozen snap peas, the dehydrating time will be faster, so check around 6 hrs.

place seasoned snap peas on baking sheet. Set your temp at 170F and Place tray of snap peas in center rack. Prop the oven door open about 1 inch. You can use a piece of foil that&#8217;s bunched up to do that. The cooking time will be shorter, so check around 4 hrs.

Season more once dried if desired. The oven dried chips will be crispy for a day but then lose crispiness after a few days if not dried long enough to begin with.

For QUICK BAKING instructions (quicker) See Notes

Dehydrator Instructions

These taste good but didn't turn out to be crunchy at all. They are tough and hard to eat. I recommend blanching fresh pea pods first before dehydrating. Some vegetables don't need to be blanched but peas are not among them Blanching would preserve the natural pea color too.

The paper towel I layed them on seemed to soak up most of the oil and spices!!
  I

We grew so many snap peas this summer! My freezer was filled with them, so I was delighted to find this recipe. I tried it out today and I will be making more immediately! They are delicious.

tried these, they never went crispy in my dehydrator and they tasted god awful!

I tried for another few hours and still no better. By the time they were sort of crispy; it was just revolting.

These Buffalo Cauliflower Wings are made with ONLY 10 main ingredients and are the perfect for Game Day Snacks and Appetizers, and any occasion!! It’s crunchy and crispy on the outside and the perfect texture on the inside. To top it off, the buffalo sauce is a sweet and spicy kick that’s sure to be a crowd pleaser! Learn how to make these in HALF the time!!

Buffalo Cauliflower Wings (Vegan)

cauliflower

flour

cornstarch

milk

black pepper

garlic powder

panko breadcrumbs

vinegar based hot sauce

vegan butter

maple syrup

Cooling Ranch Dip

Preheat oven to 450°F/230° C.

Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).

Using a knife, remove florets from the cauliflower (aka cut off the leaves and don&#039;t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.

In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.

Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.

Bake for 22 minutes. Please ensure your oven is completely preheated and hot.

While baking, prepare the ingredients for the sauce by whisking together.

Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.

Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!

Cauliflower Wings

While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!

Sweet Buffalo Sauce

Reese's Peanut Butter Cups but make it healthy… These dark chocolate butter cups are low in sugar and so delicious! They're super easy to whip up as well. The perfect gift for your valentine or loved ones!

2-Ingredient Dark Chocolate Peanut Butter Cups

dark chocolate, finely chopped

natural peanut butter

Melt chocolate in a double boiler. No need to temper chocolate as you want it to be soft to bite into.

Pour half the melted chocolate into silicone mold. Gently tap mold on bench to eliminate any air bubbles, and swirl it around to coat the sides with chocolate as well.

Once set, fill the center of each one with peanut butter. I used a small spoon for this, but you can use a piping bag if you want.

Chill in fridge for 10-20 minutes to harden.

Pour remaining chocolate on top of each one to seal. Gently tap mold again to eliminate air bubbles.

Carefully remove each chocolate from mold. Enjoy!

Spanish-style roasted almonds with paprika, garlic, and cayenne. Serve as part of a homemade charcuterie board or enjoy by the handful as a tasty midday snack.

Garlic Paprika Almonds

almonds

tsp kosher salt

garlic

paprika

tsp smoked paprika

cayenne pepper

olive oil

Preheat the oven to 400 degrees.

Place the almonds on a dry cookie sheet and spread into an even layer.Bake for 5-6 minutes until evenly golden brown and toasted. Be careful not to burn, nuts toast quickly!

In the meantime, combine the salt, garlic granueles, paprika, smoked praprika, and cayenne in a bowl and stir. Set aside for now.

When the almonds are toasted, remove them from the oven and transfer to a large mixing bowl. Add 1 tbsp of olive oil and 1/3 of the spice mixture. Toss well to coat. Then sprinkle in another 1/3 of the spice mixture and taste. I sometimes add more of the spice mixture here but more often than not, I&#39;ll just add an extra pinch or two of salt. Seaosn as desired, you may not use all of the spice mixture. Serve warm and enjoy!

Crispy on the outside, creamy on the inside, fingerling potatoes topped with Short-Cut Basil Hummus sauce. Delicious as a side dish or hearty appetizer. Huge crowd pleaser! :)

Crispy Smashed Potatoes with Short Cut Basil Hummus

lb potatoes

kosher salt and pepper

oz garlic hummus (store bought)

basil leaves

½ medium lemon (just the juice)

Wash, dry, and chop the potaotes into generous 1 inch peices.

Transfer to a a large pot and and cover with filter watered. There should be about an inch of water over the potatoes. Add 1/2 tsp of kosher salt to the pot and bring to a boil. Then reduce the heat to medium high and cook for 8-10 minutes or until just under done.

Drain the potatoes and let them rest to dry out and cool in the colander.

Preheat the oven to 425 degrees.

Then line a large cookie sheet with a baking liner or parchment and transfer the potatoes on top.

Using the bottom of a glass or a measuring cup, gently press the potatoes flat. Not entirely flat though, becaue you want them to have a nice bite and creamy center. Just enough to create some cracks and an irregular surface area (because that will crisp up while baking and will make the potatoes super delicious!)

Top with olive oil and generous sprinkle of salt and pepper. Toss to coat and spread into an even layer on the cookie sheet.

Bake for 20-30 minutes or until the oatside of each potato is golden brown around the edges and cripsy.

Serve warm with Short Cut Basil Hummus Sauce (instructions below) or vegan nacho cheese, pesto, gravy, or ketchup.

In a blender combine the hummus, basil leaves, and the juice of hlaf of a medium lemon. Add a pinch of black pepper and blend until smooth.

You may need to add a small splash of water or olive oil to aid in the blending depending on the brand of hummus you have.

Taste and see if it needs more basil or lemon and then season with salt.

SHORT CUT BASIL HUMMUS Sauce + DIP

Spicy buffalo caulifower wings with the best ever homemade vegan ranch dip! Crispy and crunchy on the outside, tender and flavorful on the insde. These wings will have you happy dancing with just one bite!

Buffalo Cauliflower Wings

chickpea flour (or plain flour, see notes)

almond milk (unsweetened)

½ tsp kosher salt

celery seed

panko bread crumbs

onion powder

tsp black pepper

Frank's Red Hot Sauce

butter

tsp white rice vinegar

vegan ranch for dipping (recipe below)

Preheat the oven to 450 degrees.

Wash and dry the cauliflower and cut into large florets. I think of it like I&#039;m making them &quot;3 bite&quot; sized. Leave the florets in a colander to dry completely while you make the batter.

In a mixing bowl, combine the chickpea flour, salt, garlic powder, and dried celery seed. Mix well and add the amond milk (The batter should look like a bit like pancake batter) Set aside.

Prep the Batter

In another bowl, add the panko, garlic powder, onion powder, salt, and pepper. Mix well and set aside.

Then line two large cookie sheets with parchment or a non-stick baking liner and dip the florets into the batter. Use a fork to lift the cauliflower out of the batter and let the excess drip back into the bowl. Then place the floret into the bowl of panko and cover evenly with the breadcrumbs. Again, remove with a fork and let the excess fall back into the bowl. Place on the cookie sheet and repeat with the remaining cauliflower. Tip: this is optional, but I find that lightly misting the cauliflower wings with a thin layer of olive or avocado oil promotes even browning.

Prep the Breading

Bake for about 20-25 minutes, turning half way through for even crispiness. In the meantime prep the wing sauce.

Bake

Combine Frank&#039;s Red Hot with vegan butter, garlic powder, and vinegar. Mix well and set aside. See notes below for more sauce options.

Remove the wings from the oven and working quickly, coat each floret in the wing sauce and place it back on the cookie sheet. Bake for another 15-20 minutes or until crispy. Serve immediately with ranch for dipping and cool, crunchy celery sticks. My homemade vegan ranch recipe is linked in the notes so that you could easily print both recipes out all on one page. I hope you enjoy these wings! Happy cooking 😊

Wing Sauce

A crunchy, salty, savory, sweet, and spicy assorted snack mix that I genuinely can&#039;t stop eating! Perfect for a cozy movie night paired with chilled white wine, or as salty midday snack.

Crunchy Vegan Snack Mix

popcorn (lightly salted)

pretzels

plantain chips (salted)

wasabi peas (vegan*)

Combine in a very large mixing bowl and gently toss with tongs until evenly distributed. Serve as is or warm in a 350 degree oven for about 5 minutes then dig in! This snack pairs nicely with some cold sparkling water (mango or lime are my favorites!) or a crisp glass of chilled white wine. Enjoy!

Creamy dark chocolate beneath crunchy clusters of pumpkin spice granola and cinnamon roasted cashews.

Dark Chocolate Pumpkin Spice Granola Bark

tbsp refined coconut oil (not virgin)

pumpkin spice granola (or flavor of choice)

cashews

tsp pumpkin pie spice

flakey sea salt (I use Maldon Sea Salt)

Lay out a cookie sheet lined with a nonstick baking mat or parchment paper so that it&#039;s ready to go when the chocolate is hot and melted. Then roughly chop the cashews and set aside.

Prep

Combine the chocolate chips and coconut oil in a microwave safe dish and heat for 10 seconds. Stir and repeat one more time, then stir vigorously until smooth. You may want to heat once more if necessary but the trick is to stir the chocolate until it’s smooth instead of expecting it to be completely melted in the microwave (this could cause the chocolate to overheat) Once smooth and creamy, drizzle all but 2-3 tbsp of the melted chocolate onto the lined cookie sheet and smooth into an even rectangle (not all the way to the edges) About 1/4 in. or thicker is good.

Melt the chocolate

While the chocolate is still warm, add the remaining toppings: granola, chopped cashews, pumpkin pie spice and a light sprinkle of flakey sea salt (I often add sprinkles at this point too!) Gently press the toppings down so that they stick and drizzle with the remaining chocolate in a zig zag pattern on top. Jackson Pollock it up! (This helps the toppings stay in place) 

Decorate

Freeze for 10 minutes or until set, then break into pieces and enjoy! Store leftovers in the fridge or freezer (I prefer the freezer because cold chocolate delicious!) 

Toasted pepitas are coated with a raw sugar caramel, ground cinnamon and chipotle, and sprinkled with sea salt. In 5 minutes you have a tasty snack or garnish for many of your favorite dishes!

Easy Spiced Candied Pepitas

raw sugar (see notes)

roasted, salted pepitas (see notes)

cinnamon

chipotle powder (see notes)

sea salt (see notes)

Add sugar to a sauté pan over medium-high...

Add sugar to a sauté pan over medium-high heat. Stir until it is completely melted.

Add the roasted pepitas, followed by the cinnamon...

Add the roasted pepitas, followed by the cinnamon and chipotle powders.

Stir thoroughly to combine.

Scoop onto parchment or waxed paper. Salt immediately....

Scoop onto parchment or waxed paper. Salt immediately. Allow to cool completely.

Break up the clumps with by folding the...

Break up the clumps with by folding the paper over, and hitting it lightly with a rolling pin.

Made with oats, coconut flakes, pumpkin puree, and almond butter, these healthy bite-sized Pumpkin Pie Energy Balls from Delish.com are the perfect 3 p.m. snack.

Pumpkin Pie Energy Balls

c. old-fashioned rolled oats

c. unsweetened coconut flakes

c. unsweetened almond butter, warmed

pumpkin puree

golden raisins

tbsp. chia seeds

pumpkin seeds

pumpkin pie spice

Do you want prefer almond or peanut butter?

These easy, healthy vegan flapjacks use a mixture of mashed bananas and coconut oil instead of traditional butter, but keep the classic addition of golden syrup for a bit of extra sweetness. If you’re avoiding refined sugar, swap the golden syrup for equal parts maple syrup.

Each serving provides 240 kcal, 5g protein, 29g carbohydrate (of which 14g sugars), 10g fat (of which 6g saturates), 5g fibre and 0.2g salt.

Vegan flapjacks 

ripe bananas (about 300 grams/10½oz)

golden syrup

coconut oil

100 grams/3½oz dried apricots, roughly chopped

grams/1¾oz coconut

oats

flaky sea salt

These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges.

Each cookie provides 103 kcal, 1.5g protein, 16.5g carbohydrate (of which 8.5g sugars), 3.5g fat (of which 2.5g saturates), 1g fibre and 0.2g salt. 

Top 36 vegan snacks recipes from across the web

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

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Top 36 vegan snacks recipes from across the web

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

Top Tags

Sweet Potato Rösti

How To Make Homemade Snap Pea Chips...

Buffalo Cauliflower Wings (Vegan)

2-Ingredient Dark Chocolate Peanut ...

Garlic Paprika Almonds

Crispy Smashed Potatoes with Short ...

Buffalo Cauliflower Wings

Crunchy Vegan Snack Mix

Dark Chocolate Pumpkin Spice Granol...

Easy Spiced Candied Pepitas

Pumpkin Pie Energy Balls

Vegan flapjacks

Vegan oatmeal raisin cookies

Dandelion Honey

Healthier, Dairy-Free Fritos

Homemade Graham Crackers

Chai Oatmeal Energy Balls

Banana Bread Energy Bites

no-fail salty kale chips

How to Make Coconut Yogurt at Home ...

Lemon Cheesecake Tartlets

PB&amp;J Stuffed Dates (w/ Homemade...

Chocolate Fudge Brownies with Homem...

Vegan Bircher Bowl w/ Almond Butter...

Fried Apple and Almond Butter Toast

Vegan Blueberry Cheesecake Muffins

Crunchy Roasted Red Lentils | Low F...

Classic Vegan Brownies

Roasted Cannellini Beans - Crispy O...

Vegan Polish Mistakes

Crispy Roasted Black Beans - Simple...

Easy Potato Mochi - Tasty Sweet or ...

Oven Roasted Pepitas - 4 Ways!

Wholemeal Vegan Pretzels (Sweet or ...

Vegan Pigs in Blankets - Easy Carro...

Banana Bread Granola

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

PB&J Stuffed Dates (w/ Homemade...