When it comes to satisfying your cravings between meals, having a stash of tasty and healthy snacks on hand can make all the difference. As a vegan, finding delicious and cruelty-free options that are also easy to prepare can be a challenge – but fear not! We’ve got you covered with our collection of 18 mouth-watering vegan snack recipes that are sure to please even the pickiest eaters.
From savory treats like spicy roasted chickpeas and sweet potato fries with vegan aioli, to indulgent options like chocolate peanut butter energy balls and stuffed bell peppers with quinoa, there’s something for everyone in this roundup. And the best part? These snacks are all incredibly easy to make, requiring minimal ingredients and no special equipment.
Whether you’re a busy professional looking for a quick pick-me-up or a parent seeking healthy treats for your little ones, these vegan snack recipes are sure to hit the spot.
Spicy Roasted Chickpeas
Add a crunchy, spicy twist to your snack routine with this easy recipe.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt, to taste
– 1/4 tsp cayenne pepper (or more, to desired spiciness)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together olive oil, cumin, smoked paprika, garlic powder, salt, and cayenne pepper.
3. Add the chickpeas to the bowl and toss until they’re evenly coated with the spice mixture.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast for 30-40 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown.
Cooking Time: 30-40 minutes
Vegan Avocado Toast
This simple recipe combines creamy avocado with crunchy whole grain bread and a hint of lemon, making for a satisfying and nutritious snack or light meal. With only a few ingredients, you can whip up this delicious vegan treat in no time!
Ingredients:
– 2 ripe avocados
– 1/4 cup freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 slices whole grain bread (such as baguette or ciabatta)
– Optional: red pepper flakes for added spice
Instructions:
1. Cut the avocados in half and remove the pit.
2. Mash the avocado flesh with a fork until mostly smooth.
3. In a small bowl, whisk together lemon juice, salt, and black pepper.
4. Spread the mashed avocado on toasted bread slices.
5. Drizzle the lemon mixture over the avocado.
6. Sprinkle with red pepper flakes if desired.
7. Serve immediately and enjoy!
Cooking Time: None! This recipe is ready in just a few minutes.
Sweet Potato Fries with Vegan Aioli
Get ready to elevate your snack game with these crispy sweet potato fries paired with a creamy vegan aioli. This recipe is perfect for a quick and satisfying treat or as an accompaniment to your favorite meals.
Ingredients:
– 2 large sweet potatoes
– 1/2 cup vegan oil (such as canola or grapeseed)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan aioli ingredients (see below)
Vegan Aioli Ingredients:
– 1/2 cup unsalted vegan mayonnaise
– 2 tablespoons lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice sweet potatoes into long, thin strips.
3. Toss with oil, salt, and pepper until coated.
4. Bake for 20-25 minutes or until crispy, flipping halfway through.
5. Meanwhile, mix aioli ingredients in a bowl.
6. Serve warm fries with chilled vegan aioli.
Cooking Time: 45-50 minutes
Chocolate Peanut Butter Energy Balls
Recharge your day with these no-bake energy balls that combine the richness of chocolate and peanut butter. Perfect for a quick pick-me-up or a healthy snack on-the-go!
Ingredients:
– 2 cups rolled oats
– 1 cup creamy peanut butter
– 1/2 cup unsweetened cocoa powder
– 1/4 cup honey
– 1/4 cup chopped dark chocolate chips (at least 70% cocoa)
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine oats, peanut butter, and cocoa powder. Mix until well combined.
2. Add honey, chocolate chips, vanilla extract, and salt. Mix until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter. You should end up with around 12-15 energy balls.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time: None! These energy balls are no-bake.
Enjoy your delicious and nutritious Chocolate Peanut Butter Energy Balls!
Kale Chips with Nutritional Yeast
Elevate your snacking game with this simple recipe that combines the nutritional benefits of kale with the cheesy, nutty flavor of nutritional yeast. Perfect for a quick and healthy snack or as a crunchy addition to your favorite dishes.
Ingredients:
– 2 cups curly kale leaves
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 cup nutritional yeast
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 250°F (120°C).
2. Rinse the kale leaves and remove stems.
3. Massage the kale with olive oil, salt, and a pinch of black pepper until tender and slightly softened.
4. Spread the kale in a single layer on a baking sheet lined with parchment paper.
5. Sprinkle nutritional yeast evenly over the kale.
6. If using Parmesan cheese, sprinkle it over the top.
7. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Vegan Trail Mix with Nuts and Dried Fruit
Vegan Trail Mix with Nuts and Dried Fruit Recipe
Get ready for a tasty and healthy snack that’s perfect for on-the-go! This vegan trail mix recipe combines the crunch of nuts, the sweetness of dried fruit, and a hint of spices to create a delicious treat.
Ingredients:
– 1 cup mixed nuts (almonds, cashews, pecans)
– 1/2 cup dried cranberries
– 1/2 cup dried apricots
– 1/4 cup dark chocolate chips (dairy-free)
– 1 tablespoon chia seeds
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a large bowl, combine the mixed nuts, dried cranberries, and dried apricots.
2. Add the dark chocolate chips and stir until they’re evenly distributed.
3. Sprinkle the chia seeds over the top and stir again.
4. Drizzle with vanilla extract and sprinkle with salt to taste.
5. Serve immediately or store in an airtight container for up to 2 weeks.
Cooking Time: None! Just mix and enjoy!
Stuffed Bell Peppers with Quinoa
This recipe combines the sweetness of bell peppers with the nutty flavor of quinoa, creating a healthy and delicious meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/2 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix quinoa, black beans, diced tomatoes, cilantro, olive oil, and cumin.
4. Stuff each bell pepper with the quinoa mixture.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
7. Serve warm.
Cooking Time: 40-45 minutes
Vegan Banana Bread Muffins
Moist and flavorful, these vegan banana bread muffins are perfect for a quick breakfast or snack.
Ingredients:
– 3 ripe bananas, mashed
– 1/2 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine mashed bananas, oats, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Zucchini Fritters with Tahini Dip
Transform summer zucchinis into crispy fritters and serve them with a rich, nutty tahini dip for a satisfying snack or side dish.
Ingredients:
For the fritters:
– 2 medium zucchinis
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Vegetable oil for frying
For the tahini dip:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1 garlic clove, minced
– 1/4 teaspoon salt
– 1/4 cup water
– Optional: paprika, parsley or sumac for garnish
Instructions:
1. Shred zucchinis and squeeze out excess moisture.
2. In a bowl, combine flour, cornstarch, salt, pepper, and Parmesan cheese.
3. Add egg to the dry ingredients and mix well.
4. Fold in shredded zucchini.
5. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
6. Using a spoon, drop small amounts of zucchini mixture into the oil.
7. Fry for 3-4 minutes or until golden brown, flipping halfway through.
8. Drain on paper towels.
9. For the tahini dip, combine all ingredients in a bowl and mix until smooth.
10. Serve fritters warm with tahini dip.
Cooking Time: 15-20 minutes
Roasted Edamame with Sea Salt
Roasted Edamame with Sea Salt: A Simple and Flavorful Snack
Elevate the humble edamame with a touch of sea salt and a hint of caramelization. This recipe yields a deliciously sweet and savory snack that’s perfect for any occasion.
Ingredients:
– 1 pound fresh or frozen edamame
– 2 tablespoons olive oil
– 1 teaspoon sea salt
– Optional: 1 clove garlic, minced (for an extra depth of flavor)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the edamame and remove any strings or stems.
3. Place the edamame in a single layer on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the edamame, sprinkling evenly.
5. Sprinkle the sea salt over the edamame, followed by minced garlic if using.
6. Roast the edamame for 15-20 minutes or until they’re tender and slightly caramelized.
7. Remove from the oven and let cool slightly before serving.
Cooking Time: 15-20 minutes
Servings: 4-6
Vegan Spinach and Artichoke Dip
Vegan Spinach and Artichoke Dip Recipe
A creamy and delicious vegan twist on the classic spinach and artichoke dip, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1/2 cup vegan cream cheese, softened
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine artichoke hearts, spinach, vegan cream cheese, nutritional yeast, lemon juice, garlic powder, salt, and pepper.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Bake for 20-25 minutes or until hot and bubbly.
6. Serve with your favorite dippers, such as crackers, chips, or pita bread.
Cooking Time: 20-25 minutes
Baked Sweet Potato Chips
A delicious twist on traditional potato chips, baked sweet potato chips are a tasty and healthier snack option. With just a few simple ingredients and steps, you can enjoy these crispy and flavorful treats at home.
Ingredients:
– 2-3 large sweet potatoes
– 1 tablespoon olive oil
– Salt, to taste
– Optional: Additional seasonings such as paprika, garlic powder, or chili powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash the sweet potatoes and dry them thoroughly with a paper towel.
3. Slice the sweet potatoes into thin rounds, about 1/16 inch thick.
4. Line a baking sheet with parchment paper or aluminum foil. Arrange the sweet potato slices in a single layer, leaving some space between each chip.
5. Drizzle the olive oil over the chips and sprinkle with salt to taste.
6. Bake for 20-25 minutes, flipping halfway through. Repeat as needed until crispy.
Cooking Time: 40-50 minutes
Vegan Sushi Rolls with Avocado and Cucumber
Experience the simplicity of vegan sushi-making with this refreshing recipe that combines creamy avocado and crunchy cucumber. Perfect for a quick snack or light lunch, these rolls are easy to prepare and deliciously satisfying.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 ripe avocado, sliced
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce (make sure it’s vegan)
– Water for mixing the sushi rice
Instructions:
1. Prepare the sushi rice according to package instructions or cook Japanese short-grain rice with a ratio of 1 cup rice to 1 3/4 cups water.
2. In a small bowl, mix cooked rice with soy sauce and a splash of water to achieve the right consistency for shaping sushi.
3. Lay a sheet of nori seaweed flat on a cutting board or other surface.
4. Spread a thin layer of prepared sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Arrange sliced avocado and cucumber in the middle of the rice.
6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
7. Slice into individual pieces and serve.
Cooking Time: 10-15 minutes
Almond Butter and Jelly Rice Cakes
A sweet and satisfying snack that combines the nutty goodness of almond butter with the fruity flavor of jelly, all wrapped up in a crispy rice cake.
Ingredients:
– 1 cup cooked white or brown rice
– 2 tablespoons almond butter
– 2 tablespoons grape or strawberry jelly
– 1/4 teaspoon salt
– 1 tablespoon water
Instructions:
1. In a medium bowl, combine cooked rice, almond butter, and salt. Mix until well combined.
2. Add the jelly and mix until a sticky dough forms.
3. Gradually add the water and mix until the dough is pliable but not too sticky.
4. Divide the dough into 6-8 equal pieces.
5. Shape each piece into a ball and then flatten slightly into a disk shape.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook the rice cakes for 2-3 minutes on each side, until crispy and golden brown.
Cooking Time: 10-12 minutes (depending on the number of rice cakes)
Enjoy your delicious Almond Butter and Jelly Rice Cakes as a snack or as part of a packed lunch!
Vegan Pesto Pinwheels
Elevate your snack game with these deliciously flavorful pinwheels filled with a creamy vegan pesto spread, wrapped in soft whole wheat tortillas. Perfect for parties, lunches, or on-the-go snacking!
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup vegan pesto (homemade or store-bought)
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 8-10 whole wheat tortillas
– 1/4 cup shredded vegan mozzarella cheese (optional)
Instructions:
1. In a bowl, mix together chickpeas, pesto, lemon juice, and garlic powder until smooth.
2. Lay a tortilla flat and spread about 2 tablespoons of the chickpea mixture onto the center of the tortilla, leaving a 1-inch border around the edges.
3. Sprinkle shredded mozzarella cheese on top (if using).
4. Roll up the tortilla tightly but gently, applying even pressure to form a pinwheel shape.
5. Repeat with remaining ingredients and serve chilled.
Cooking Time: None! These pinwheels are ready in an instant.
Chia Seed Pudding with Fresh Berries
This refreshing dessert combines the nutritious benefits of chia seeds with the sweetness and flavor of fresh berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey or maple syrup
– 1/4 teaspoon vanilla extract
– Fresh berries (such as strawberries, blueberries, or raspberries) for serving
Instructions:
1. In a small bowl, mix together the chia seeds and almond milk. Stir well to combine.
2. Add the honey or maple syrup and vanilla extract to the mixture. Stir until dissolved.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
4. Just before serving, top the chia seed pudding with fresh berries of your choice.
Cooking Time: 4-8 hours (depending on how long you let it chill)
Tips:
– You can customize the amount of sweetener and vanilla extract to your taste.
– Use any type of milk or yogurt you prefer instead of almond milk.
– This pudding is best served chilled, but you can also serve it at room temperature if you prefer.
Vegan Nachos with Cashew Cheese
Transform your snack time with this creamy and indulgent vegan nacho recipe, featuring a rich cashew cheese sauce. This twist on the classic dish is sure to become a favorite!
Ingredients:
– 1 bag of tortilla chips (your choice of flavor and brand)
– 1 cup of raw cashews
– 1/2 cup of water
– 1 tablespoon of lemon juice
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 can of diced tomatoes, drained
– 1/4 cup of chopped fresh cilantro (optional)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Soak the cashews in water for at least 4 hours or overnight.
3. Drain and rinse the cashews, then blend with lemon juice, salt, and black pepper until smooth.
4. Arrange tortilla chips on a baking sheet.
5. Spoon the cashew cheese sauce over the chips, leaving a small border around the edges.
6. Top with diced tomatoes and sprinkle with cilantro (if using).
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Enjoy your delicious vegan nachos!
Carrot and Hummus Stuffed Wraps
A flavorful and healthy twist on traditional wraps, these carrot and hummus stuffed wraps are perfect for a quick lunch or snack. The crunchy carrots and creamy hummus add a delightful texture and taste to the soft wrap.
Ingredients:
– 4 large flour tortillas
– 2 cups shredded carrots
– 1/2 cup hummus
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together shredded carrots and hummus until well combined.
3. Lay a tortilla flat and spread about 1/4 cup of the carrot-hummus mixture onto the center of the wrap, leaving a 1-inch border around the edges.
4. Sprinkle feta cheese (if using) on top of the carrot mixture.
5. Fold the bottom edge of the wrap up over the filling, then fold in the sides and roll up the wrap to form a tight cylinder.
6. Repeat with remaining ingredients.
7. Place wraps seam-side down on a baking sheet and bake for 10-12 minutes or until crispy.
Cooking Time: 10-12 minutes
Summary
Discover delicious vegan snack recipes that are easy to make and perfect for on-the-go. From spicy roasted chickpeas and sweet potato fries with vegan aioli, to chocolate peanut butter energy balls and stuffed bell peppers with quinoa, there’s something for everyone. Try kale chips with nutritional yeast or baked sweet potato chips for a tasty and healthy treat. Whether you’re a busy student, fitness enthusiast, or just looking for some quick and easy snacks, these 18 vegan recipes are sure to satisfy your cravings.
