Most store-bought vegan snack foods leave me a bit meh. Even the over-priced, organic offerings from Whole Foods don’t really do much for me. It’s a hard life, I know. 😉
Luckily, it’s so easy to make your own easy vegan snacks at home that cost next to nothing, are tasty and good for you! Here are my favourite five easy vegan snacks:
1. Spiced Chickpeas
Ingredients: 1 can of chickpeas, 1 tbsp of olive oil, 2 tbsps of paprika, 1 tbsp of ground cumin, 1/8 teaspoon of cayenne pepper pepper (or more, if you’re braver than I am), ¼ teaspoon of salt and ¼ teaspoon of pepper.
Steps: 1. Preheat your oven to 350 degrees Fahrenheit/177 Celsius.
2. Rinse a can of chickpeas in filtered water and dry them off in a colander, giving them a couple of shakes. Put them into a medium sized mixing bowel
3. In a small mixing bowl, measure out your paprika, ground cumin, cayenne, salt and pepper. Give it a good mix.
4. Coat your chickpeas in the olive oil, tossing them with a fork to make sure they’re evenly covered.
5. Cover your chickpeas with your spice mix. Get your hands in at this point and get messy – toss them around and make sure they’re all nicely coated.
6. Spread baking paper on a baking tray, and tip your coated chickpeas over it. They need enough space so they don’t sit on top of each other.
7. Cook them for 20 minutes. Keep an eye on them – depending on the type of oven you have, they may only need 15 minutes or may need closer to 25.
Makes: Enough for two people to share. Or more, if you’re feeling generous!
Prep time: 20 minutes, mostly baking in the oven.
2. Kale Chips
These are super easy to make. But you do need to keep an eye on them the entire time they cook. If you don’t pay attention, one minute they’re delicious chips, the next they’re charcoal.
Ingredients: 1 stalk of kale, ½ tbsp of olive oil, ½ a small lemon, salt, pepper. Optional: nutritional yeast.
1. Preheat your oven to 175 degrees Fahrenheit/80 Celsius.
2. Wash your kale in filtered water, shake in a colander, and pat any residual drops off with paper towels.
3. Tear the leafs off a kale stalk into bite sized pieces.
4. Place the kale into a medium sized mixing bowl, and give a light covering of olive oil – about ½ tbsp or so, depending on the size of your kale. Too much will make them greasy and not very crispy, which is not what you want!
5. Squeeze half a lemon over the kale and give a few shakes of salt and pepper, too. Toss them about, making sure they are evenly coated. I use my hands. It’s oily and icky, but you get the best coating.
6. Spread baking paper on a baking tray and lay your kale out. I try and do these in even rows of 6×6, so I can remember which ones I’ve turned over and which ones I haven’t!
7. Cook for 10 minutes or so. As mentioned, they burn to a crisp so easily! 10 minutes might be perfect for one oven, not enough for another, and turn them into black pieces on another, so keep an eye out, and turn them at the half way mark.
Makes: Enough for one. I’m not good with sharing these 😉
Prep time: 15 minutes, mostly baking in the oven
3. Grilled Cheese Sandwiches
This one featured in last week’s Daiya Cheese Recipes post, but it’s such an easy snack meal that I thought I’d include it again.
4. Cheesy Cauliflower Bites
It took becoming vegetarian for me to start eating a lot of vegetables that I’d previously turned my nose up at. Cauliflower was a huge no-no with me pre 2007/2008! These days, I’m still a bit undecided on it, but this snack is what cauliflower was made for.
Ingredients: 1 small head of cauliflower, 1 tbsp of nutritional yeast, ½ tbsp of garlic powder, ½ tablespoon of onion powder, 2 tbsps of Earth Balance butter, melted.
1. Preheat your oven to 350 degrees Fahrenheit/177 Celsius.
2. Melt your butter in a small microwaveable bowl. 40 seconds should do it for Earth Balance butter.
3. Measure out your yeast and powders into a small mixing bowl.
4. Chop your cauliflower head into bite sized pieces, and coat with the melted butter. I use a silicon brush to coat them, but you could always put them in a big bowl and throw them around.
5. Toss the cauliflower pieces with the yeast/powder mix, making sure they’re evenly coated.
6. Place your cauliflower pieces on parchment paper on a baking tray, and cook for 20 minutes.
Makes: two servings.
Prep time: 30 minutes, mostly for cooking.
5. Almond Butter Cups (Vegan version of Reese’s Peanut Butter Cups)
I’ve always preferred savoury snacks of sweets and desserts. But these are the closest thing to a savoury sweet snack, so I thought I’d include them. They’re a vegan version of Reese’s, which I used to adore!
What are your favourite snacks to make? Do you have any store bought vegan snacks you think can sway my opinion?
You can connect with South Nomad, Jessica over at Google+.