Are you looking for delicious and satisfying snacks that just happen to be vegan? You’re in luck! In this article, we’ll be sharing 20 mouth-watering vegan snack recipes that are perfect for every occasion. Whether you’re a busy professional on-the-go or a health-conscious individual looking for tasty treats to fuel your active lifestyle, these plant-based snacks have got you covered.
From crispy baked chickpeas to sweet potato and black bean taquitos, we’ve rounded up the best vegan snack recipes that are sure to please even the pickiest of eaters. And the best part? Each recipe is carefully crafted to be easy to make, packed with nutrients, and bursting with flavor.
So go ahead, indulge in these tasty treats and experience the joy of snacking without compromise. Your taste buds – and your health – will thank you!
Crispy Baked Chickpeas with Smoked Paprika
Elevate your snack game with these addictive, crispy chickpeas seasoned with the rich flavor of smoked paprika.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chickpeas and pat dry with a paper towel.
3. In a bowl, mix together olive oil, smoked paprika, salt, and black pepper.
4. Add the chickpeas to the bowl and toss until evenly coated with the spice mixture.
5. Line a baking sheet with parchment paper and spread the chickpeas in a single layer.
6. Bake for 30-35 minutes or until crispy and golden brown, stirring occasionally.
Cooking Time: 30-35 minutes
Avocado and Hummus Stuffed Mini Peppers
Elevate your snack game with this simple yet flavorful recipe that combines the richness of avocado, hummus, and mini peppers. Perfect for parties or a quick bite.
Ingredients:
– 12-15 mini bell peppers, any color
– 1 ripe avocado, mashed
– 1/4 cup creamy hummus
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the mini peppers, removing seeds and membranes.
3. In a bowl, mix together mashed avocado and hummus until smooth.
4. Add lemon juice, salt, and pepper; stir well.
5. Stuff each mini pepper with the avocado-hummus mixture, filling to the top.
6. Place stuffed peppers on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until peppers are tender.
Cooking Time: 15-20 minutes
Vegan Spinach and Artichoke Dip with Pita Chips
This creamy, cheesy dip is a game-changer for vegan gatherings! Made with spinach, artichokes, and a blend of nut-based cheeses, it’s the perfect companion to crunchy pita chips.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1/2 cup cashew-based mozzarella shreds (such as Daiya or Follow Your Heart)
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Pita chips for serving
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine artichoke hearts, spinach, cream cheese, mozzarella shreds, lemon juice, and garlic. Blend until smooth.
3. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until heated through and slightly golden brown on top.
4. Serve warm with pita chips.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Taquitos
Sweet Potato and Black Bean Taquitos Recipe
Discover a flavorful twist on traditional taquitos with the sweet and savory combination of roasted sweet potatoes and black beans.
Ingredients:
• 2 large sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1/4 cup olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8-10 corn tortillas
• Optional: avocado or sour cream for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast sweet potatoes for 30-40 minutes, or until tender.
4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high. Add onion and cook for 5 minutes, or until translucent.
5. Stir in black beans and cooked sweet potatoes. Season with salt and pepper to taste.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble taquitos by spooning the sweet potato-black bean mixture onto a tortilla, leaving a small border around edges.
8. Fold taquitos into triangles or cylinders, sealing edges with a fork or toothpick.
Cooking Time: 40-50 minutes
Easy Vegan Energy Balls with Dates and Almonds
Looking for a healthy snack that’s both tasty and nutritious? These easy vegan energy balls made with dates, almonds, and oats are the perfect solution. With no baking required, you can whip them up in just a few minutes and enjoy on-the-go.
Ingredients:
– 1 cup pitted dates
– 1/2 cup rolled oats
– 1/4 cup sliced almonds
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– Pinch of salt
Instructions:
1. In a food processor, blend the dates until smooth.
2. Add the oats, almonds, maple syrup, and coconut oil. Process until well combined.
3. Roll the mixture into small balls, about 1 inch in diameter. You should end up with around 12-15 energy balls.
4. Store in an airtight container at room temperature for up to 5 days.
Cooking Time: None! These energy balls are ready to eat straight away.
Enjoy your delicious and nutritious vegan energy balls!
Spicy Roasted Edamame with Sea Salt
Spicy Roasted Edamame with Sea Salt Recipe
Add a burst of flavor to your snack time with this simple and addictive recipe. Crispy roasted edamame smothered in spicy goodness, finished with a touch of sea salt.
Ingredients:
– 1 cup fresh or frozen edamame
– 2 tablespoons olive oil
– 1 teaspoon soy sauce
– 1/2 teaspoon sriracha sauce (or more to taste)
– Salt and pepper, to taste
– Sea salt, for finishing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse edamame and remove any stems or strings.
3. In a bowl, whisk together olive oil, soy sauce, and sriracha sauce.
4. Add the edamame to the bowl and toss until well coated with the spice mixture.
5. Spread the edamame in a single layer on a baking sheet lined with parchment paper.
6. Roast for 12-15 minutes or until tender and crispy, shaking the pan halfway through.
7. Remove from oven and sprinkle with sea salt to taste.
8. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Vegan Buffalo Cauliflower Bites
Get ready to kick your snack game up a notch with these crispy, spicy, and utterly addictive Vegan Buffalo Cauliflower Bites. Made with just a few simple ingredients, this recipe is perfect for a quick and easy appetizer or snack.
Ingredients:
– 1 head of cauliflower
– 1/2 cup Frank’s RedHot sauce (or your favorite buffalo wing sauce)
– 1/4 cup vegan ranch dressing
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt, to taste
– 1/4 cup breadcrumbs (gluten-free, if needed)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut into bite-sized florets.
4. In a large bowl, toss the cauliflower with olive oil, garlic powder, and salt until well coated.
5. Spread on a baking sheet in a single layer.
6. Bake for 20-25 minutes or until tender and lightly browned.
7. Remove from oven and toss with Frank’s RedHot sauce and vegan ranch dressing until well coated.
8. Sprinkle breadcrumbs over the cauliflower and serve hot.
Cooking Time: 25-30 minutes
Enjoy your spicy, crispy, and utterly delicious Vegan Buffalo Cauliflower Bites!
Coconut Yogurt and Berry Parfait
Transform your breakfast or snack time with this refreshing and healthy Coconut Yogurt and Berry Parfait recipe! Layered with creamy coconut yogurt, sweet berries, and crunchy granola, this treat is perfect for any occasion.
Ingredients:
– 1 cup coconut yogurt
– 1/2 cup mixed berries (strawberries, blueberries, raspberries)
– 1 tablespoon honey
– 1/4 cup granola
– 1 tablespoon chopped fresh mint leaves
Instructions:
1. In a small bowl, mix together the coconut yogurt and honey until well combined.
2. Layer the yogurt mixture in a glass or parfait dish with the mixed berries.
3. Sprinkle the granola over the berries.
4. Garnish with chopped fresh mint leaves.
5. Serve immediately and enjoy!
Cooking Time: None! This recipe is quick and easy to prepare.
Zucchini and Carrot Fritters with Tahini Drizzle
Transform zucchini and carrots into crispy, flavorful fritters and top them with a rich tahini drizzle for a refreshing summer treat. This recipe is perfect for using up excess veggies from your garden or farmers’ market.
Ingredients:
– 2 medium zucchinis, grated
– 1 large carrot, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1 egg
– 1/4 cup tahini paste
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini, carrot, flour, cornstarch, panko breadcrumbs, egg, salt, and pepper. Mix well.
3. Heat olive oil in a non-stick skillet over medium heat. Using a 1/4 cup measuring cup, scoop batter into the skillet.
4. Cook fritters for 2-3 minutes on each side or until golden brown. Repeat with remaining batter.
5. In a small bowl, mix tahini paste with 1 tablespoon water to achieve a drizzly consistency.
6. Serve warm fritters with a dollop of tahini drizzle and sprinkle with chopped parsley (if using).
Cooking Time: 15-20 minutes
Chocolate Peanut Butter Banana Bites
Get ready to indulge your senses with these bite-sized treats that combine the creamy richness of peanut butter, the natural sweetness of bananas, and the velvety smoothness of chocolate. Perfect for a quick snack or dessert, these Chocolate Peanut Butter Banana Bites are sure to satisfy any sweet tooth!
Ingredients:
– 3 ripe bananas
– 1/2 cup creamy peanut butter
– 1/4 cup melted unsalted butter
– 1/2 cup semisweet chocolate chips
– 1 tablespoon honey
– Pinch of salt
– Chopped peanuts or peanut butter cups for garnish (optional)
Instructions:
1. In a medium bowl, mix together peanut butter and melted butter until smooth.
2. Slice bananas into 1-inch pieces and dip each piece into the peanut butter mixture, coating evenly.
3. Place coated banana pieces on a baking sheet lined with parchment paper.
4. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
5. Drizzle melted chocolate over the banana bites.
6. Sprinkle with honey and salt to taste.
7. Refrigerate for at least 30 minutes before serving.
Cooking Time: None! These treats are no-bake and ready in a flash!
Garlic Herb Vegan Cheese Spread with Crackers
Transform your snack time with this creamy, aromatic spread that’s perfect for vegans and cheese lovers alike!
Ingredients:
• 1 cup vegan cream cheese (softened)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon lemon juice
• Salt, to taste
• Crackers (whole wheat or your favorite), for serving
Instructions:
1. In a medium bowl, combine cream cheese, garlic, parsley, chives, and lemon juice. Mix until smooth.
2. Season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled, accompanied by crackers.
Cooking Time: None (prep time: 10-15 minutes)
Enjoy your garlic herb vegan cheese spread with a crunchy cracker companion!
Quinoa and Kale Stuffed Mushrooms
Elevate your meal with this flavorful and nutritious recipe, combining the earthy sweetness of mushrooms with the nutty taste of quinoa and the crunch of kale.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stemmed
– 1 cup cooked quinoa
– 2 cups chopped kale, stems removed
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes (if using).
4. In a large bowl, combine the cooked quinoa, wilted kale mixture, and grated Parmesan cheese. Mix well.
5. Stuff each mushroom cap with the quinoa-kale mixture, dividing it evenly among the mushrooms.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Baked Sweet Potato Fries with Avocado Dip
Transform your snack game with these crispy baked sweet potato fries paired with a creamy avocado dip. Perfect for movie nights or casual gatherings, this recipe is easy to make and always a crowd pleaser.
Ingredients:
– 2-3 large sweet potatoes
– 1/2 cup olive oil
– Salt, to taste
– Optional: Additional seasonings like paprika, garlic powder, or chili powder
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and dry the sweet potatoes.
3. Cut into long, thin strips, about 1/4 inch thick.
4. Line a baking sheet with parchment paper and arrange the sweet potato fries in a single layer.
5. Drizzle with olive oil and sprinkle with salt to taste.
6. Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through.
Avocado Dip:
1. Mash ripe avocados with a fork until smooth.
2. Add a squeeze of lemon juice, salt, and pepper to taste.
3. Serve the baked sweet potato fries with a side of creamy avocado dip for a delicious combination!
Cooking Time: 20-25 minutes
Vegan Sushi Rolls with Cucumber and Avocado
Experience the refreshing taste of Japan with this simple vegan sushi recipe featuring cucumber and avocado. Perfect for a quick snack or light meal, these rolls are easy to make and packed with nutritious ingredients.
Ingredients:
– 1 cup short-grain rice (Japanese-style)
– 1/2 cup water
– 1/4 cup rice vinegar
– 1/4 cup sesame oil
– 1 cucumber, sliced into thin strips
– 1 ripe avocado, sliced into thin pieces
– Nori sheets (dried seaweed)
Instructions:
1. Cook the rice according to package instructions.
2. In a large bowl, combine cooked rice, water, rice vinegar, and sesame oil. Mix well until combined.
3. Lay a nori sheet flat on a surface. Spread about 1/2 cup of rice mixture onto the seaweed, leaving a 1-inch border at the top.
4. Arrange cucumber and avocado slices horizontally across the center of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
6. Slice into individual pieces and serve.
Cooking Time: 15-20 minutes (including preparation time)
Chickpea Salad Stuffed Tomatoes
Elevate your snack game with this refreshing twist on traditional stuffed tomatoes! This recipe combines the creamy goodness of chickpeas with the natural sweetness of fresh tomatoes.
Ingredients:
– 4 large tomatoes, hollowed out
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 tsp lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine chickpeas, bell pepper, parsley, garlic, salt, and pepper.
3. Stuff each tomato with the chickpea mixture, dividing it evenly among the four tomatoes.
4. Drizzle the tops with olive oil and sprinkle with lemon juice.
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the tomatoes are tender.
Cooking Time: 25-30 minutes
Apple Slices with Almond Butter and Granola
A sweet and satisfying snack that’s perfect for on-the-go. This recipe combines crunchy apple slices with creamy almond butter and a sprinkle of granola for added crunch.
Ingredients:
– 1-2 apples, sliced
– 2 tbsp almond butter
– 2 tbsp granola
– Pinch of salt
Instructions:
1. In a small bowl, spread 1-2 apple slices with 1 tbsp almond butter each.
2. Sprinkle 1/4 cup granola over the almond butter.
3. Season with a pinch of salt to bring out the flavors.
4. Serve immediately and enjoy!
Cooking Time: None! This recipe is ready in minutes.
Roasted Brussels Sprouts with Balsamic Glaze
Discover the sweet and tangy combination of roasted Brussels sprouts paired with a rich balsamic glaze. This simple yet impressive side dish is perfect for any occasion.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
4. While the sprouts are roasting, combine balsamic vinegar and honey in a small saucepan.
5. Bring to a boil over medium heat, then reduce heat to low and simmer for 5-7 minutes or until thickened.
6. Remove Brussels sprouts from oven and toss with balsamic glaze.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Vegan Nachos with Cashew Cheese and Black Beans
Get ready for a flavor explosion! This vegan nacho recipe is a game-changer, featuring creamy cashew cheese and protein-packed black beans. Perfect for a quick snack or party appetizer.
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon salt
– 1 can black beans, drained and rinsed
– 1 bag tortilla chips (vegan)
– 1/4 cup diced bell peppers
– 1/4 cup diced onions
– 1 jalapeño pepper, sliced
– Fresh cilantro leaves for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with lemon juice, apple cider vinegar, and salt until smooth.
3. Heat black beans in a pan with a splash of water until warm.
4. Arrange tortilla chips on a baking sheet. Top with black beans, bell peppers, onions, and jalapeño.
5. Drizzle cashew cheese over the top.
6. Bake at 350°F (175°C) for 10-12 minutes or until cheese is melted and bubbly.
7. Garnish with fresh cilantro leaves.
Cooking Time: 15 minutes
Pumpkin Spice Granola Bars
These chewy bars are packed with the warm spices of fall, perfect for snacking on while enjoying the crisp autumn air. Made with rolled oats, pumpkin puree, and a hint of cinnamon, nutmeg, and ginger, these granola bars are sure to become a new favorite.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped nuts (walnuts or almonds)
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/2 cup pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a large bowl, mix together oats, nuts, honey, brown sugar, pumpkin puree, cinnamon, nutmeg, ginger, and salt until well combined.
3. Press mixture into prepared baking dish.
4. Bake for 20-25 minutes or until lightly golden.
5. Let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Lentil and Walnut Stuffed Celery Sticks
These crunchy and nutritious bites are perfect for a quick pick-me-up or as a satisfying snack. The combination of creamy lentils, nutty walnuts, and fresh celery is a match made in heaven!
Ingredients:
– 1 cup cooked lentils
– 1/2 cup chopped walnuts
– 4-6 celery stalks
– 2 tablespoons hummus or tzatziki sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cut the celery stalks into bite-sized pieces.
2. In a small bowl, mix together the cooked lentils and chopped walnuts.
3. Spread about 1-2 teaspoons of the lentil-walnut mixture onto each celery piece.
4. If using, drizzle with hummus or tzatziki sauce.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 0 minutes (ready in no time!)
Summary
Indulge in these 20 delicious vegan snack recipes, perfect for any occasion. From crispy baked chickpeas to sweet potato and black bean taquitos, there’s something for everyone. Discover unique flavor combinations like avocado and hummus stuffed mini peppers or spicy roasted edamame with sea salt. Satisfy your cravings with classic treats like quinoa and kale stuffed mushrooms or chocolate peanut butter banana bites. Or try something new, like vegan buffalo cauliflower bites or pumpkin spice granola bars. These easy-to-make snacks are sure to please even the pickiest eaters.
