Finding quick and easy snack options that are both satisfying and nutritious can sometimes feel like a challenge. Thankfully, the vegan food scene has a wide range of delectable options to satisfy midday cravings and provide you with a quick energy boost in between meals.
Explore a delightful compilation of 20 vegan snack recipes that are not only quick and easy to make but also bursting with flavor and nourishment in every bite. From crispy roasted chickpeas to creamy Nachos and veggie wraps, these recipes are not only quick and easy to prepare but also packed with flavor and wholesome ingredients.
You don’t need to spend hours in the kitchen or have advanced cooking skills to whip up these snacks. With just a few simple ingredients and minimal prep work, you can create satisfying snacks that will keep you fueled throughout the day. Plus, many of these recipes are customizable, so feel free to get creative and tailor them to your liking.
So, whether you’re looking for a mid-afternoon pick-me-up, a pre-workout snack, or something to satisfy those late-night cravings, look no further than these 20 vegan snack recipes. Quick, easy, and oh-so-delicious, they’re sure to become staples in your snack rotation. Let’s dive in and discover the joy of plant-based snacking!
20 Easy Vegan Snack Recipes
1. Roasted Chickpeas
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
Method
Start by preheating your oven to 400°F (200°C). Rinse one can of chickpeas and dry them thoroughly using a paper towel. In a bowl, toss the chickpeas with olive oil, salt, and any desired spices or seasonings. Spread the chickpeas evenly on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the chickpeas are golden brown and crispy. Shake the tray occasionally for even cooking. Before serving, take them out of the oven and allow them to cool.
2. Sweet Potato Chips
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Start by preheating your oven to 375°F (190°C). Peel and thinly slice 2 large sweet potatoes using a mandoline slicer or knife. Toss the slices in a bowl with 2 tablespoons of olive oil until coated evenly. Arrange the slices on a baking sheet lined with parchment paper and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bake for 15-20 minutes until crispy and golden brown. Let them cool before serving. Enjoy your homemade chips!
3. Kale Chips
Ingredients
- 1 bunch kale (about 8 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Start by preheating your oven to 300°F (150°C). Wash and dry 1 bunch of kale, remove the stems, and tear them into bite-sized pieces. Toss with 1 tablespoon of olive oil, then spread onto a baking sheet. Season with salt, pepper, and any desired additional spices. Bake for 10-15 minutes until crispy. Let cool and enjoy your healthy snack!
4. Chocolate Energy Balls
Ingredients
- 1 cup dates
- 1 cup almonds
- 1/4 cup cocoa powder
- 1/4 cup shredded coconut
- 1 tablespoon maple syrup
Method
Blend the dates and almonds in a food processor until finely chopped. Add cocoa powder, shredded coconut, and maple syrup. After forming the mixture into little balls, chill it for one hour.
5. Vegan Nachos
Ingredients
- 1 bag tortilla chips
- 1 cup vegan cheese, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- Guacamole and salsa for serving
Method
Spread tortilla chips on a baking sheet. Sprinkle vegan cheese, black beans, tomatoes, and bell peppers over the chips. Bake at 350°F (175°C) for about 10 minutes until cheese melts. Top with cilantro and serve with guacamole and salsa.
6. Vegan Deviled Potatoes
Ingredients
- 8 small potatoes
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Paprika
Method
Start by boiling 12 small potatoes until tender. Halve them and scoop out the centers. In a bowl, mix 1/2 cup vegan mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp onion powder, salt, and pepper. Fill the potato halves with the mixture, sprinkle with paprika, and garnish with chives if desired. Enjoy!
7. Quinoa Stuffed Mushroom
Ingredients
- 12 large mushrooms
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped spinach
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Method
First, preheat your oven to 375°F (190°C). Then, cook 1 cup of quinoa in 2 cups of vegetable broth until tender. Sauté chopped mushroom stems, onion, and garlic, then add spinach and tomatoes. Mix in the cooked quinoa, parsley, and optional vegan Parmesan cheese. Fill mushroom caps with the quinoa mixture and bake for 20-25 minutes. Serve these flavorful stuffed mushrooms as a delightful appetizer or side dish. Enjoy!
8. Vegan Oatmeal Cookies
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
Method
First mix dry ingredients: rolled oats, flour, baking soda, cinnamon, and salt. In another bowl, blend melted coconut oil, brown sugar, maple syrup, and vanilla. Combine wet and dry ingredients, then add optional raisins or nuts. Form dough into balls, flatten, and bake at 350°F for 10-12 minutes. Cool and store in an airtight container. Enjoy these vegan treats!
9. Cucumber Sushi Rolls
Ingredients
- 2 large cucumbers
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Fillings of your choice (e.g., avocado, carrot, cooked shrimp)
Method
First cook sushi rice and season with rice vinegar, sugar, and salt. Peel and slice cucumbers into thin strips. Lay out nori sheets and spread rice on top. Add fillings of choice, then roll tightly. Alternatively, wrap fillings with cucumber strips. Slice into pieces and serve with soy sauce, ginger, and wasabi. Enjoy this refreshing twist on sushi!
10. Spicy Roasted Almonds
Ingredients
- 2 cups whole almonds
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Method
Toss 2 cups of almonds with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Spread on a baking sheet and roast at 350°F for 10-15 minutes. Let cool before serving. Enjoy these flavorful almonds as a snack or topping!
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11. Coconut Yogurt Parfait
Ingredients
- 2 cups coconut yogurt
- 1 cup granola
- 1 cup mixed berries (such as strawberries, blueberries, raspberries)
- 1/4 cup shredded coconut
Method
Layer 2 cups of coconut yogurt with 1 cup of granola, 1 cup of mixed berries, and 1/4 cup of shredded coconut in serving glasses or bowls. Optionally, drizzle with maple syrup. Serve immediately.
12. Veggie Spring Rolls
Ingredients
- 12 spring roll rice paper wrappers
- 2 cups shredded lettuce
- 1 cucumber
- 1 carrot
- 1 bell pepper, thinly sliced
- 1 avocado, sliced
- Dipping sauce of your choice
Method
To make Veggie Spring Rolls, soften rice paper wrappers in warm water. Layer shredded lettuce, julienned cucumber, carrot, sliced bell pepper, and avocado on each wrapper. Roll tightly and serve with dipping sauce. Enjoy these fresh and healthy spring rolls!
13. Vegan Banana Bread
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Method
Mash 3 ripe bananas and mix with melted coconut oil, maple syrup, plant-based milk, and vanilla extract. Combine with dry ingredients: flour, baking soda, cinnamon, and salt. Optionally add mix-ins like nuts or chocolate chips. Bake at 350°F for 60-65 minutes. Cool before slicing and serving. Enjoy this moist and flavorful vegan treat!
14. Vegan Queso Dip
Ingredients
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight
- 1 cup plant-based milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt to taste
- 1 (10-ounce) can of diced tomatoes with green chilies, drained
Method
To make a Vegan Queso Dip, blend soaked cashews with almond milk, nutritional yeast, spices, and lemon juice until smooth. Heat the mixture in a saucepan, then stir in diced tomatoes and jalapeños. Garnish with cilantro if desired. Serve warm with tortilla chips. Enjoy this creamy and flavorful vegan dip!
15. Edamame
Ingredients
- 2 cup of edamame pods
- 1 teaspoon of salt
- Water for boiling
Method
To cook edamame, start by bringing a pot of water to a boil. Once boiling, add the edamame pods and cook for about 5 minutes. Drain the pods and then transfer them to a bowl of ice water to cool. Once cooled, drain the pods again and sprinkle them with salt for added flavor. Serve the edamame in the pods and enjoy it as a tasty and nutritious snack.
16. Crispy Tofu Bites
Ingredients
- 1 block extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil, for frying
Method
To make Crispy Tofu Bites, marinate extra-firm tofu in a mixture of cornstarch, soy sauce, vinegar, maple syrup, and spices. Fry or bake until golden brown and crispy. Serve with your favorite dipping sauce or add to salads, stir-fries, or bowls. Enjoy these flavorful and versatile tofu bites!
17. Rice Cake with Almond Butter
Ingredients
- 2 cups of cooked rice
- 1/2 cup of almond butter
- 1/4 teaspoon of cinnamon
Method
To cook Rice Cake with Almond Butter, soak rice cakes in warm water for 5 minutes. Melt almond butter with sweetener in a saucepan. Drain and pat dry the rice cakes, then cook in a skillet until golden. Spread with melted almond butter mixture. Serve warm with optional toppings like nuts or fruits. Enjoy this easy and delicious snack!
18. Chia Pudding
Ingredients
- 1/4 cup chia seeds
- 1 cup plant-based milk
- 1/2 teaspoon vanilla extract
Method
To make Chia Pudding, mix 1/4 cup chia seeds with 1 cup plant-based milk, along with optional sweeteners and flavorings. Refrigerate until thickened, about 2 hours or overnight. Serve cold with toppings of your choice. Enjoy this easy and nutritious pudding!
19. Avocado Toast
Ingredients
- 1 ripe avocado
- 2 slices of bread
- Salt and pepper to taste
Method
To prepare Avocado Toast, toast slices of bread and mash a ripe avocado with salt and pepper. Spread the avocado mash on top of the bread. Add optional toppings like sliced tomato or red pepper flakes if desired. Enjoy this versatile and nutritious snack.
20. Vegan Popcorn
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil, melted
- Salt to taste
Method
To make Vegan Popcorn, heat coconut oil in a pot, add popcorn kernels, and cover with a lid. Shake occasionally until the popping slows. After taking off the heat, add some salt, and serve. Enjoy this easy and delicious vegan snack!
Conclusion
These 20 vegan snack recipes not only make it easy to adopt a plant-based lifestyle but also prove that quick and delicious snacks can be both satisfying and nutritious. Whether you’re a seasoned vegan or just looking to incorporate more plant-based options into your diet, these recipes offer a convenient and flavorful way to enjoy guilt-free snacking anytime, anywhere.
