Healthy and Budget-friendly Vegan Snacks

Just because you’re vegan (or your dinner guests are), that doesn’t mean you have to spend a lot of money on appetizing snacks. We’ve found some scrumptious recipes for you to try. They’re not only healthy, but they’re also super simple to make!

Roasted Red Pepper Dip

• 6 large red bell peppers
• 1 cup golden raisins, coarsely chopped (6 ounces)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons salt-packed capers, rinsed well and drained
• 1 1/2 teaspoons coarsely chopped fresh oregano
• Coarse salt
• Red-wine vinegar

1. Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl,
and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
2. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.

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Wet ingredients:
• 1/2 tablespoon ground flax seed + 1 1/2 tablespoons water
• 1/3 cup cane sugar (see note)
• 1/4 cup virgin coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1/2 tablespoon almond milk (optional, see directions)
Dry ingredients:
• 1/2 cup + 1 tablespoon gluten-free oat flour*
• 1/4 cup + 3 tablespoons almond flour (not almond meal)
• 1/4 cup sorghum flour
• 2 1/2 tablespoons arrowroot powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon fine grain sea salt
• Pinch of cinnamon
Cinnamon sugar topping:
• 1 tablespoon cane sugar
• 1 teaspoon cinnamon

1. Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.
2. In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined.
3. In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don’t want it super wet either (or it will spread out too much when baking).
4. Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.
5. Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack•   until completely cool.

Vegan Banana Apple Chunk Bread

•  2 ripe bananas
•  1 apple, peeled and diced
•  1/2 cup Sucanat (or sugar)
•  1 3/4 cups whole-wheat flour
•  1/2 cup applesauce
•  1 teaspoon baking soda
•  1 teaspoon salt
•  1 teaspoon cinnamon
•  1 tablespoon chopped walnuts (optional)

1. Preheat oven to 350°F. Lightly spray a 9-inch loaf pan.
2. In a medium-sized bowl, mash the bananas with a fork.
3. Add the diced apple, sugar, flour, applesauce, baking soda, salt, and cinnamon to the bowl, and mix well. Pour into greased pan, and sprinkle with chopped walnuts
4. Bake for 40 to 50 minutes or until a toothpick inserted in the middle comes out dry.
5. Cool in pan for 15 minutes, and then transfer to a cooling rack. Enjoy!

Soy Wasabi Spread

• 1 pound frozen shelled edamame (soy beans)
• 8 ounces silken tofu
• 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 tablespoon Chinese hot mustard
• 2 teaspoons wasabi paste
• 1 teaspoon coarse salt

1. Bring a large pot of water to a boil. Add edamame; cook until tender, about 5 minutes. Drain. Rinse under cold running water to stop the cooking. Drain.
2. Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor.

Caramel Apples

•  8 firm red apples
•  8 chopsticks
•  1 1/2 Tbsp. vegan margarine
•  1 1/2 cups light brown sugar
•  1/4 cup corn syrup
•  4 Tbsp. water
•  1/4 tsp. vanilla extract

1. Thoroughly wash and dry the apples to remove the wax. (If wax is on the apple, the coating will not stick.) Remove each stem and replace with a chopstick.
2. Grease a cookie sheet.
3. Melt the margarine in a saucepan. Add the brown sugar, corn syrup, and water. Stir until smooth. Gently bring to a boil and cook for 10 to 15 minutes, or until a little of the caramel forms a firm ball when dropped into a bowl of ice water. Remove from the heat and stir in the vanilla.
4. Swirl the apples in the caramel syrup until coated. Place on the cookie sheet and refrigerate for at least 1 to 2 hours.

Pumpkin Oatmeal Squares

• 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
• 1/2 cup unsweetened canned pumpkin purée
• 3/4 cup coconut sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)
• 3/4 cup gluten-free rolled oats
• 3/4 cup almond flour (not almond meal)
• 1 tablespoon arrowroot powder (for enhanced binding)
• 1/2 cup pecan halves, chopped
• 2 tablespoons mini non-dairy chocolate chips, for garnish

1. Preheat oven to 350F and line an 8-inch square pan with parchment paper.
2. Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes.
3. In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined.
4. Pour in the flax egg and vanilla extract and beat until combined.
5. Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again.
6. Finally add in the oat flour, rolled oats, almond flour, arrowroot flour, and pecans. Beat until combined.
7. Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. I like to cover the dough with a piece of parchment paper and roll it with a pastry roller. Sprinkle the chocolate chips on top and press down.
8. Bake for 15-19 minutes (I baked for 18 minutes), until lightly golden and firm to the touch. Be sure not to overbake.
9. Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.

Texas Caviar

•  2 cans black beans
•  1 can pinto beans
•  1 can white shoepeg corn
•  1 can green chilies
•  1 green pepper, seeded and diced
•  1 orange pepper, seeded and diced
•  1 red pepper, seeded and diced
•  1 red onion, chopped
•  1/2 bunch cilantro, chopped
For the Dressing:
•  1/2 cup sugar
•  1/2 cup olive oil
•  1/2 cup cider vinegar
•  1/2 tsp. garlic powderDirections:
1. Drain the beans, corn, and chilies and combine in a large bowl. Mix in the peppers, onion, and cilantro. Set aside.
2. Combine the dressing ingredients in small pan. Bring to a boil over medium-high heat and cook for 2 minutes. Let cool to room temperature and then toss with the bean mixture.

Carob Almond Freezer Fudge

• 1/2 cup virgin coconut oil, melted
• 1/4 cup creamy natural almond butter (roasted or raw are both fine)
• 1/4 cup carob powder, sifted
• 1 tablespoon unsweetened cocoa powder, sifted
• 2-3 tablespoons pure maple syrup (or liquid sweetener of choice), to taste
• 1 teaspoon pure vanilla extract
• 1/8-1/4 teaspoon fine grain sea salt
• 1/2 cup gluten-free rice crisp cereal (to add crunch – optional)

1. Line a very small loaf pan (4″ x 8″) with plastic wrap for easy removal.
2. Mix all ingredients together in a large bowl until smooth.
3. With a spatula, scoop the mixture into the prepared pan and smooth out.
4. Freeze for about 20 minutes, or until solid.
5. Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

What is your favorite vegan snack?

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by on February 6th, 2016