Easy Vegan Snacks – At home
The best snacks in my mind need to be easy t0 make (because I’m usually starving when I want to eat them) while still being healthy.
Here are a few of the things I eat on the reg to fuel those busy days!
Sweet Potato Fries
Sweet potatoes are one of those foods that you can eat for any meal. And I kinda do. I’m lucky that they are a main ingredient in the SpoonMe bowls so I get to snack on them whenever I want 🙂
At home, I like to bake them up as a snack and indulge in some Sriracha/vegan mayo on the side, the ultimate dipping sauce 🙂
- Sweet potatoes
- Olive oil
- garlic powder
- Vegan Mayo
There are 2 types of sweet potatoes in Korea, the orange ones and the white ones. I like both the same but find your preference 🙂
– I like to leave the skins on to get the most nutritional value, but again, up to you. Choose your desired thickness, and try to keep the size the same so they cook evenly.
– Put them in a bowl, drizzle some olive oil and whatever spices you like. I usually keep them pretty basic; salt, garlic powder and cumin(my favorite spice). Pump up the heat with some cayenne or smoked paprika as well.
– Give them a good toss and spread out on an oven tray lined with parchment paper or lightly oiled.
– Bake around 175/200 degrees Celsius for about 20-25 min, flipping them over halfway through. This time all depends on your oven, so keep watch!
And voila! Pair them with your favorite dipping sauce or give mine a try! Super easy, healthy and yummers! 🙂
Rice Cake Snacks
Recently, I’ve been on a rice cake kick ever since I found some great ones at the new food mart in my neighborhood, Vegan Space. A lighter alternative to bread, they are great for a mid-day snack. And you can top them with pretty much anything; nut butter, hummus, vegan cheese, beans, avocado, whatever you like. This is definitely my favorite recipe as it includes 3 foods I can’t live without; Sriracha, avocado, and seaweed.
- 2 Rice cakes
- 1 Avocado
- Sriracha hot sauce
- Roasted Seaweed
- Salt & pepper
- Toasted sesame seeds
Mash your peeled and pitted avocado in a bowl with a fork and season with salt and pepper to your liking. I probably like more salt than you 🙂
Spread the mashed avocado onto 2 rice cakes and drizzle a bit of sriracha over the top.
Cut or rip some strips of seaweed and place them on top of the sauce and avocado.
Then sprinkle some toasted sesame seeds over the top and enjoy!
Hummus is definitely a staple in a vegan diet. High in protein, easy to make, this should be in your fridge all the time. Spread, dipped, spooned, it’s delicious with just about anything!
- 2 cups Cooked chickpeas (or 1 Can) (reserve some water from boiling or from the can)
- 1-2 cloves of garlic
- 1/2 cup Tahini
- 1/2 -1 tsp salt to taste
- 1/2 tsp cumin
- 1/2 tsp white pepper (if you have it)
- 2 tablespoons Olive oil
- Soak chickpeas overnight. Drain and rinse and then place in a pot and cover with water with a dash of baking soda. Boil until very soft (overcooked). Drain again, reserving some of the chickpea water.
- Puree the garlic or mince finely with a knife.
- Add garlic, lemon juice, tahini, salt, cumin, pepper(if using) chickpeas and olive oil to your food processor and puree until smooth. (Add some chickpea water to thin it out if you like.)
- Add more salt, olive oil and lemon juice to taste.
- Dip some veg, spread on bread and crackers, top a salad or scramble, or just eat with a spoon! Pro-tips!- add baking soda to your chickpeas when boiling to help the skins fall off. This will give you a smoother hummus.- mince the garlic first to cut the sharpness
-make your own tahini and save some mullah! Just blend sesame seeds with a little bit of olive oil to thin it out.
– add chickpea water at the end to thin out the hummus to your desired consistency.
– get creative with flavors! Chipotle, roasted garlic, spinach, beetroot, caramelized onion, sriracha, black olive or chocolate!
What’s your go-to Vegan Snack??