Easy To Prepare Vegan Snacks

Snacks are fun and nice because it’s what saves us from being hungry in between meals. Snacks can range from being healthy to unhealthy and that’s okay if sometimes you prefer the latter. But here in Radiant Peach, we want to optimize our meals into something that’s consistently healthy without sacrificing the taste.

Below are a compilation of recipes that only take a maximum of 60 minutes to prepare but are packed with health benefits and are guaranteed to keep you full until your next meal.

Crispy Chickpeas

Ingredients:

  • 3 cups vegetable oil, for frying
  • Three 15-ounce cans chickpeas—drained, rinsed and patted dry
  • 1 1/2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 cup all-purpose flour
  • Salt

Instructions:

  1. In a large saucepan, heat the oil to 350°. Line a baking sheet with paper towels. In a medium bowl, toss the chickpeas with the coriander and cumin. Add the flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour.
  2. Add one-third of the chickpeas at a time to the hot oil and fry, stirring occasionally, until they are browned and crispy, about 8 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt. Let the vegetable oil return to 350° between batches. Let the chickpeas cool, then transfer them to a bowl and serve.

Avocado Toast with a Twist

Ingredients:

  • 1 slice country or sandwich bread, approximately 1/2 inch thick
  • Extra-virgin olive oil
  • 1/2 medium pitted and peeled Hass avocado
  • Small handful baby peas (see note), or enough to lightly cover surface of bread
  • 6 thin slices radish from 1 to 2 radishes, or enough to cover surface of bread
  • Freshly squeezed lemon juice to taste, from 1/2 lemon
  • Finely chopped basil leaves, for garnish
  • Kosher salt and freshly ground black pepper

Instructions:

  1. Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add peas, pressing gently to anchor them in avocado. Top with radish slices. Squeeze lemon juice over surface and sprinkle with basil, salt, and pepper. Serve.

Za’atar Spiced Popcorn

Ingredients:

  • 1/2 cup popcorn kernels, popped (about 8 cups popped)
  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup store-bought za’atar spice blend.
  • Kosher salt

Instructions:

  1. Place popped popcorn in a large mixing bowl and drizzle olive all over, tossing to coat evenly. Add za’atar, tossing to coat evenly. Season with salt and serve. Popcorn can be stored at room temperature in a zipper-lock bag overnight.

Cheese-Free Quesadillas

Ingredients:

  • 1 large sweet potato (about 12 ounces; 340g)
  • Small handful minced fresh cilantro leaves (see note)
  • 3 tablespoons (45g) minced pickled jalapeños (see note)
  • 3 scallions, thinly sliced (see note)
  • Kosher salt
  • 4 to 6 (8-inch) flour tortillas
  • Vegetable oil, as needed

Instructions:

  1. Preheat oven to 425°F (220°C). Place sweet potato in an oven-safe vessel (such as a cast iron pan or a small baking dish) and roast until a knife or skewer inserted into its center meets no resistance, about 40 minutes. Remove from oven and allow to cool. Roasted sweet potato can be wrapped and stored in the refrigerator for several days before you continue with the recipe.
  2. Peel and discard sweet potato skin and mash flesh with a fork in a medium bowl. Add cilantro, pickled jalapeños, and scallions (see note). Stir and fold to combine. Season to taste with salt.
  3. Spread about 1/2 cup of the mixture evenly over half of 1 tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and as many tortillas as needed (about 4 to 6, depending on the exact size of the sweet potato).
  4. Heat 2 tablespoons (30ml) oil in a large skillet or on a griddle over medium heat until shimmering. Carefully add 2 folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
  5. Transfer quesadillas to a paper towel to drain and repeat step 4 to cook remaining quesadillas. Serve immediately.

Vegan Pâté with Cauliflower and Pecans

Ingredients:

  • 2 ounces pecans (about 1/2 cup; 60g)
  • 1 head cauliflower (2 pounds; 925g), trimmed and cut into florets
  • 3 tablespoons (45ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30g) unsalted butter (see note)
  • 1 large yellow onion (8 ounces; 225g), thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • Pinch cayenne pepper
  • 1/4 cup (60ml) brandy
  • 1 cup (235ml) heavy cream (see note)
  • 1 sprig thyme
  • 1 teaspoon (5ml) soy sauce

Instructions:

  1. In a bowl, cover pecans with at least 1-inch water and let soak for 1 hour.
  2. Meanwhile, adjust oven rack to middle position and preheat oven to 500°F (260°C). Place cauliflower on a foil-lined rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast, flipping cauliflower with a thin metal spatula halfway through roasting, until tender and deeply browned on both sides, about 20 minutes total.
  3. In a large saucepan, melt butter over medium-high heat. Add onion, garlic, and cayenne and cook, stirring often, until softened and just starting to turn golden about 4 minutes. Add brandy and cook until completely evaporated.
  4. Add cauliflower, cream, and thyme. Drain pecans and add to saucepan. Bring to a simmer, then cook, adjusting heat to maintain a simmer, until cauliflower has softened and liquid has reduced to about 3/4 cup, about 10 minutes. Discard thyme sprig. Add soy sauce.
  5. Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt and pepper. To chill rapidly, spread vegetarian pâté in a thin, even layer on a parchment-lined baking sheet (a quarter-sheet size is best for this), then press plastic wrap directly against pâté’s surface, pushing out any air. Otherwise, transfer pâté to a heatproof container and press plastic directly against surface. Refrigerate until well chilled. Transfer to a serving vessel and serve with crackers or toasted baguette rounds.

What’s your favorite snack?

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