There’s nothing worse than feeling hungry when you’re out and about. As a vegan, you can’t just bolt to the nearest store to satisfy your cravings.
It can be difficult to find a 100% vegan snack that will stop you from getting hunger pangs throughout the day.
With this in mind, we thought we’d give you some delicious and healthy vegan recipes to create your very own vegan snacks to eat on-the-go.
Delicious and Easy-to-Make Vegan Snack Recipes
1. Wheat Thins
This easy recipe and photo is from Serious Eats.
These delicious wheat thins are the perfect vegan snack idea for work, They will make a great alternative to chips for your lunchbox. What’s more, they taste even better than those you can buy in the store.
For the glaze:
- 2 ounces light corn syrup
- 1/4 ounce barley malt syrup
- 1/4 teaspoon (1g) Diamond Crystal kosher salt
- 1 ounce hot water
For the cracker:
- 5 ounces whole wheat flour, plus more for dusting
- 2 1/2 ounces sugar
- 1 1/2 ounces bread flour
- 3/4 ounce toasted wheat germ
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon (2g) Diamond Crystal kosher salt, plus more for sprinkling
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 ounce refined coconut oil
- 1/4 ounce barley malt syrup
- 3 ounces water
For the Glaze
Mix corn syrup, malted barley syrup, and salt in a small bowl, then add hot water and stir with a fork until the salt dissolves. Set aside to cool down.
Make the Dough
Preheat oven to 350°F, and cut two parchment sheets to 11 by 16-inches.
Mix together the whole wheat flour, sugar, bread flour, wheat germ, salt turmeric, cream of tartar, baking soda, and coconut oil in a food processor bowl.
Add in coconut oil until it the mix turns into a fine, powdery consistency. Mix barley malt and water in a small glass to dissolve the syrup, then add to the dry mix and knead into a dough.
Divide in half and cover with a damp towel.
Roll the Dough
Place a parchment sheet on a clean work surface, and dust with whole wheat flour. Place one portion of dough in the center, sprinkle with flour and roll into a small rectangle with a rolling pin.
Dust with flour and carefully flip the dough over, sprinkling more flour on top until completely covered.
Continue rolling from the center out, until the dough covers just past the edges of the paper. This will ensure the crackers rise in the oven to keep them thin and crunchy.
Glaze the Crackers
Trim rough edges and brush the dough with a light glaze. Then, carefully transfer the parchment and crackers to an aluminium tray.
Sprinkle with salt and bake for around 12 minutes until the crackers turn a light yellow. Then, allow them to cool on the baking sheet.
This amazing vegan recipe and photo is from Amy’s Healthy Bakes.
Perfect for the chocoholics – you can eat this high protein vegan snack – without the guilt. It’s also packed with protein, so you’ll feel fuller and energized for longer. So, how do you make this mouth-watering vegan snack recipe?
- 3 scoops (90g) plant-based vanilla protein powder
- ½ cup (40g) unsweetened cocoa powder
- ½ cup (50g) old-fashioned oats
- 2 tbsp (28g) Truvia
- 1 cup (240mL) cold coffee
- Line a loaf pan with parchment paper.
- Take a large bowl and stir together the protein powder, cocoa powder, oats, and Truvia. Mix in the cold coffee until it’s well blended.
- Spoon the mixture into the pan and press down firmly.
- Chill for 2 hours before slicing into chunks. Wrap them up and store to chill for longer if you wish to keep them for another day.
This amazing vegan recipe and photo is from Running on Real Food.
Looking to fill the gap between lunch and dinner? These chickpea stuffed zucchini boats are sure to get your vote. It’s the ideal vegan snack recipe to whip up when you have little time.
It’s also one of the low calories vegan snacks on the list, so you can eat them to your heart’s content!
- 4 medium zucchini, cut in half, seeds scooped out
- 1/4 cup (15 g) nutritional yeast
- 1/2 cup (125 mL) pasta sauce of choice
- 1 19 oz. can chickpeas, rinsed and drained
- pinch of salt and pepper
- Preheat oven to 425 degrees.
- Place the zucchinis on a baking tray and cut out the middle.
- Add chickpeas to a blender so they’re broken down into finer pieces
- Tip the chickpeas into a bowl and stir in the sauce and nutritional yeast
- Spoon the mixture into the zucchinis.
- To season, sprinkle some sea salt or black pepper.
- Bake for up to 25 minutes until the chickpea mix browns and the zucchinis are soft.
This amazing vegan recipe and photo is from Cotter Crunch.
If you’re on the lookout for quick and easy vegan party snacks for your guests, these falafel bites are a great shout. Check out the vegan snack recipe below:
- 1 1/2 cup chickpeas
- 1 shallot or 1/3 cup chopped onions
- 2 cups Cauliflower or Broccoli florets
- 1 jalapeno
- 2 garlic cloves (minced)
- 1/2 cup packed cilantro
- 1 tsp ground cumin
- 1/2 tsp paprika
- 2 tbsp coconut flour
- sea salt/black pepper to taste
- 2–4 tbsp oil
- Additional salsa/dips/hummus to serve with (optional)
- First, drain the canned chickpeas and rinse. Set aside for later.
- Next, blend the broccoli or cauliflower so that it has a rice texture.
- Place all ingredients in a food processor and pulse around 5 times until it’s mixed together, not liquified.
- Next, tip the mix into a bowl and mould into golf-ball sized bites.
- Once moulded, place the bikes on a baking tray and put them in the fridge for 1 hour.
- Put 3 tablespoons of oil into a pan on a medium-high heat.
- Add the falafel bites and cook until golden brown (4-6 minutes)
- Season with salt or pepper and dip into hummus or a delicious dip
This amazing recipe and photo is from Food Network.
A healthy smoothie can be just enough to fill the gap when you’re craving a little something. It’s one of the best vegan bedtime snacks before bed, so you don’t feel bloated as you sleep.
You can add the optional espresso shot to the smoothie in the morning for an energy boost.
This vegan snack recipe is definitely the easiest to make on this list. It has just one step!
- 1 cup non-dairy milk
- 2 pitted medjool dates
- 1 tbsp black chia seeds
- 1 tbsp raw cacao nibs
- 1 tbsp raw almond butter
- 1 tsp raw vanilla powder
- 1 espresso shot (optional)
- 1 tbsp maple syrup (optional)
- 2 cups ice cubes
Simply blend all the ingredients together in a high-powered processor until smooth!
This mouthwatering recipe and photo is from Food Network.
If you’re looking to stick to a healthy diet but craving some delicious hot snacks to eat in the evenings, these healthy fries are a great choice. You could dip them in hummus or your favorite vegan dip for extra flavor.
- 1/4 cup panko breadcrumbs
- 1 tsp Italian seasoning or dried oregano
- 1/4 tsp salt
- 2 zucchini
- Preheat oven to 425ºF. Line a baking tray with parchment paper.
- Place panko, Italian seasoning and salt on a plate.
- Coat zucchini in oil and coat in breadcrumbs before placing on the tray.
- Bake for 25 minutes, until zucchini is tender and golden brown.
This delicious recipe and photo is from Oh She Glows.
Everyone loves a chocolate chip cookie. One of the most popular vegan recipes on the list; even non-vegan friends and family will be drooling over them!
- 1/4 cup (63 g) natural smooth sunflower seed butter*
- 2 tablespoons (25 g) packed brown sugar
- 2 tablespoons (30 mL) pure maple syrup
- 2 1/2 tablespoons (37.5 mL) coconut oil
- 6 tablespoons (54 g) raw sunflower seeds
- 3 tablespoons (30 g) cassava flour
- 1 teaspoon (2 g) ground chia seed
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup (50 g) dark chocolate squares
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Add the wet ingredients to a bowl and stir until smooth.
- Place the sunflower seeds into a food processor and blend for up to a minute. They should turn into a fine grain.
- Add the dry ingredients to the wet mixture bowl and stir until completely mixed. Chop the chocolate and save one tablespoon for later. Stir the rest into the dough.
- Spoon the dough onto the prepared baking sheet a few inches apart and press the chocolate from earlier into the dough.
- Bake for 10 to 11 minutes.
- Remove cookies from the oven and allow to cool.
What’s your favorite vegan snack recipe?
Share in the comments below!