5 practical and delicious vegan snacks

Find out how to prepare tasty recipes without ingredients of animal origin

A vegan diet, in addition to being healthy, conscious and tasty, can be practical and diversified. The plant world is rich and offers countless possibilities of flavors and textures. Therefore, there is no shortage of vegan meal options to explore, especially in relation to snacks, which are the perfect excuse to gather family and friends at home.

So, check out 5 wonderful vegan snack recipes that will captivate anyone’s taste buds!

Wand full of soy protein

ingredients

Pasta

• 1 liter of milk oats
• 1 kg of peeled, boiled and mashed potatoes
• 2 tablespoons macadamia nut butter
• 1 cup vegetable broth
• 3 cups wheat flour
• 2 tablespoons finely oat flakes
• 3 cups breadcrumbs
• Salt to taste
• Fry oil

Filling

• 1 cup sautéed and seasoned soy protein
• 2 tablespoons chopped olives
• 3 tablespoons chopped green chili pepper

Preparation method

Pasta

In a pan, put the milk, potatoes, butter, broth and vegetables, oats and salt and mix well. Cook over medium heat until boiling. Add the wheat flour and stir until it comes away from the bottom of the pan. Turn off the heat, wait for it to cool and place the dough on a smooth, dry surface. Reserve.

Filling

Place all the ingredients in a container and mix well. Reserve. Using a spoon, take some dough and roll it out to form a circle. Put some stuffing on top and close it into a leg shape. Repeat the operation with the entire dough and coat it in breadcrumbs. In a pan, add the oil and place over medium heat to heat. Using a slotted spoon, fry the legs until golden brown. Remove from the heat, drain and serve immediately.

Onion rings

ingredients

• 4 onions peeled and cut into rings
• 1 liter of ice water
• 1 cup apple cider vinegar
• 1 liter of milk almonds
• 5 tablespoons of oat flour
• 2 tablespoons grated vegetarian cheese
• 1 tablespoon ground white pepper
• 1 teaspoon oregano
• 1 teaspoon sweet paprika
• Salt to taste
• 500 g of wheat flour
• 5 tablespoons of corn flour
• Fry oil

Preparation method

Place the onions in a container, cover with water, salt and vinegar and leave to macerate in the refrigerator for 2 hours. Next, remove the onions from the refrigerator and drain them until excess water is eliminated. Put them back in the fridge until ready to fry them. Place the almond milk, grated vegan cheese, and oatmeal in a blender and blend until smooth. Transfer the mixture to a container and season with salt, black pepper and oregano. Reserve.

Place the wheat flour in a container, corn flour and sweet paprika and mix well. Remove the onions from the refrigerator and pass them through the blended mixture, eliminate the excess and pass them in the wheat flour and cornflour. Repeat the process with all the onions and remove the excess flour. In a pan, add the oil and place over medium heat to heat. Using a slotted spoon, place the onion rings in the pan and fry until golden brown. Serve immediately.

Roasted lentil croquette

ingredients

• 1/4 cup rice flour
• 2 cups of tea Lentil
• 3 tablespoons of olive oil
• 1 cup shredded tofu
• Breadcrumbs for breading
• Salt, ground black pepper and nutmeg to taste
• Waterfall

Preparation method

Place the lentils in a pan, cover with water and cook over medium heat until the grains are soft. Turn off the heat, drain the water and transfer the lentils to a blender. Add the rest of the ingredients, excluding the breadcrumbs, and beat until you obtain a smooth consistency.

Then transfer the dough into a container and, using a spoon, take a small portion and shape it into a croquette. Repeat the operation with the entire dough, cover it with breadcrumbs and place it on a baking tray greased with olive oil. Cover with aluminum foil and bake in a preheated oven at 180°C until golden. Serve immediately.

Tapioca cube

ingredients

• 250 g of tapioca flour
• 300 g of grated chestnuts
• 500 ml of almond milk
• Salt and ground white pepper to taste
• Coconut oil for basting and frying

Preparation method

Place the chestnut cheese and tapioca flour in a container and mix well. Reserve. Add the almond milk, tapioca flour and cheese to a pan and mix well. Place over medium heat to heat through, stirring constantly to avoid lumps. Add the salt, white pepper and continue mixing until you obtain a smooth consistency. Grease a baking tray with coconut oil and pour the mixture over it. Cover with cling film and refrigerate for 3 hours. Then cut the tapioca cubes into cubes and fry them in a pan with hot oil until they are golden. Drain and serve immediately.

Bruschetta with aubergines

ingredients

• 1 eggplant cut into slices
• 1 seedless tomato cut into cubes
• 2 cloves of garlic, peeled and crushed
• Salt, ground black pepper, olive oil, basil leaves and grated vegan cheese to taste
• Greasing oil

Preparation method

Place the aubergine slices in a container and season with salt and black pepper. Then grease a baking tray with olive oil and place the aubergine slices on top, without letting them get too close together. Bake in a preheated oven at medium temperature for 20 minutes, turning halfway through cooking. In the meantime, place the tomato and garlic in a container and mix well. Season with salt, black pepper and olive oil. Reserve. Remove the aubergines from the oven, cover with the reserved mixture and vegan cheese and return to the oven until the cheese melts. Turn off the oven, sprinkle with basil leaves and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.