Vegan Snacks – It’s easy enough to find vegan snacks; after all, things like store-bought hummus, fruit, and some crackers come that way naturally. But when a real craving hits, we tend to want something packed with tons of flavor—like a sweet-and-sour eggplant caponata for dipping, a batch of hearty homemade Wheat Thins, or a piece of avocado toast that’s gussied up with sweet baby peas and spicy radishes.
1. Vegetable Pakoras
These delightful vegan vegetable pakoras are fried to crispy golden-brown perfection and served with a light and creamy cilantro sauce. The pakoras (or pakodas: delicious spiced Indian chickpea fritters), are filled with tender slices of Little Potatoes, onions, spinach, and cilantro. Toasted whole coriander seeds and red chili pepper flakes add bright pops of flavour and just the right amount of heat. They’re essentially foolproof and take about 35 minutes to make.
2. VEGAN ASPARAGUS & MUSHROOM QUICHE
Quiche has always been one of my favourite foods. It started with the rich and savoury open crust egg pies of this pre-vegan years. After adopting a vegan lifestyle, eggs were off the menu but quiche had to stay. Going vegan was not going to stop from enjoying our favourite foods. Not a chance!
3. Vegan Sandwiches
There’s no recipe needed for these guys! Use your favourite English muffins (or bagels), jump over to the Scrambled Tofu Breakfast Bowl post for the scramble sauce (double it for 1 350g block of tofu), and the toppings are up to you! Enjoy!
4. Vegan Chocolate Brownie Sundae
This indulgent dessert starts with three big scoops of So Delicious Dark Chocolate Truffle Cashewmilk Frozen Dessert in a waffle bowl, topped with chewy chunks of vegan brownie, a few dollops of coconut whip, some chocolate shavings, and freshly chopped sweet cherries.
5. Watermelon Pizza
A more wholesome take on dessert pizza, this pretty pie replaces both the crust and the toppings with fruit and swaps out dairy in favor of coconut yogurt. Even if you do polish off the whole thing, you’ll still have room for dinner.
6. Sweet Potato “Quesadillas”
Quesadillas without cheese may seem like a contradiction in terms, but they are indeed a thing in Mexico—and, more to the point, they can be delicious. Here, we mix mashed leftover sweet potato with cilantro, scallions, and pickled jalapeños (though you can sub whatever other quesadilla fillings strike your fancy)
7. Vegan Spinach and Artichoke Dip
For a dairy-free take on addictive spinach-artichoke dip, a purée of cooked cauliflower and raw cashews proves impressively effective as a creamy base. We blitz them in the food processor along with the cauliflower cooking liquid, then add flavor to the mixture with vegan mayonnaise (homemade or store-bought), nutritional yeast, mustard, garlic powder, and lemon juice.
8. Vegan Chocolate-Covered Digestive Biscuits
Chocolate-topped digestive biscuits from brands like McVitie’s are great candidates for veganizing. Here, we rely on Toasted Sugar to provide depth of flavor in the absence of lactose, and use coconut oil to make a dairy-free dough that’s easy to handle.
9. Vegan Cookie Dough Ice Cream
10. Ultimate Peanut Butter Cookies
Peanut butter and chocolate. A combination that just always works! These cookies are perfect for Christmas, Easter, Birthdays, Break-downs, well basically all the time.
11. Amazing Vegan Coffee Toffee Bars
These vegan coffee toffee bars are like a cookie but in bar form. They’re loaded with almonds and chocolate chips and they have a subtle coffee flavor – Kind of says it all right?
12. Aquafaba Chocolate Mousse
You must excited! With the first sunny days here in Switzerland, I made my first (this year) Icecream! And OMG! What an Icecream! It’s a Vegan Cookie Dough Ice Cream and it is
CASHEW-BASED-CREAMY TO HEAVEN
RIDICULOUSLY EASY TO MAKE