Whether you committed to the vegan way of life years ago or are just starting out, chances are that you know the challenge of finding healthy and tasty vegan snack options.  Since the vegan diet restricts you to only plant foods, this makes it especially hard to find suitable snacks to munch on when the hunger pangs strike. If you feel pressed for choices, here are some amazing, easy to whip, healthy, and satisfying vegan snacks that are both scrumptious and bursting with nutrition.

Chocolate Cake Batter Smoothie

Recipe Yields 1 serving

Prep time: 10 m

Ingredients

• 1/3 cups oats
• 1 tbsp. chocolate chips
• 1 tbsp. cashew butter
• 1 cup almond milk
• 1 tsp. cinnamon
• 1 banana, frozen
• 1 tbsp. carob powder/flour
• 1 tsp. vanilla extract
• ice cubes

Preparation

In a bowl, soak the oats in almond milk for at least an hour to keep them from becoming gritty in the smoothie. Add the soaked mixture to the blender, add cashew butter, cinnamon, banana, carob powder, vanilla, and ice, and whip up on high speed until a thick consistency is achieved. Add in chocolate chip and blend until chunky. Pour in a glass.

Strawberry Oats Squares

Recipe Yields 24 squares

Prep time: 10 m

Cook time: 40 m

Ingredients

• 1 ¾ sticks salted butter (plus extra for greasing), cut into pieces
• 1 ½ cup oats
• ½ tsp. salt
• 1 ½ cups all-purpose flour
• 1 tsp. baking powder
• 1 cup packed brown sugar
• 1 (10 ounce) jar strawberry preserves

Preparation

Preheat the oven to 350 degrees and generously grease a 9-by-13-inch rectangular pan with butter. In a bowl, mix together oats, flour, brown sugar, butter, salt, and baking powder. Spread half the oats mixture on the prepared pan and press with hands to form a firm layer. Slather the layer with strawberry preserve and sprinkle the remaining oat mixture on top. Pat down lightly with hands and bake for 40 minutes, until light brown. Let cool completely and cut in to squares.

Power Infused Bars

Recipe Yields 30 balls

Prep time: 10 m

Inactive time: 1 h

Ingredients

• 1 cup crunchy peanut butter
• 2 cups rolled oats
• 1/2 cup mini chocolate chips
• 1/2 cup raw honey
• 1/2 cup sunflower seeds
• 1/2 cup dried cranberries
• 2 tbsp. Chia seeds
• 2 tbsp. flax seed
• ¼ cup mixed nuts, finely chopped

Preparation

Pulse the oats, chocolate chips, peanut butter, honey, sun flower seeds, cranberries, flax seeds, and chia seeds, in a food processor until fully combined. Cover and refrigerate for half an hour. Line a baking sheet with parchment. Roll the mixture in to small balls with your hands, toss in the mixed nuts, and place on the baking tray. Refrigerate for another half hour before serving.

Roasted Cauliflower Bites with Vegan Nacho Cheese Sauce

Recipe yields 6 servings

Prep time: 10 m

Cook time: 30 m

Ingredients

• 1 head cauliflower
• ½ tsp. salt
• 1 tsp. mild chili powder
• ½ tsp. garlic powder
• ½ tsp. smoked paprika
• ½ tsp. ground cumin
• ¼ tsp. chipotle Chile powder

Preparation

Preheat oven to 400 F, and line a baking dish with parchment. Separate the cauliflower florets neatly and rinse them with cold water in a colander. Shake off excess water and spread them on the baking dish. In a small bowl, Whisk together salt, chili powder, garlic powder, paprika, cumin, and chipotle Chile powder. Sprinkle the prepared marinade over the cauliflower florets and toss lightly to coat. Bake in the preheated oven for 15 minutes, flip the florets, and bake for another 10 minutes. Serve hot with vegan nacho cheese dip.

Guacamole with Nachos

Recipe yields 1 bowl

Prep time: 20 m

Ingredients

• 3 avocados, halved, seeded and peeled
• 1/2 jalapeno pepper, seeded and minced
• 1/2 medium onion, diced ½ salt
• Juice of 1 lime
• ½ tsp. cayenne
• 1 clove garlic, minced
• ½ tsp. ground cumin
• 1 tbsp. cilantro, chopped
• 2 tomatoes, seeded and diced
• Nachos, to serve

Preparation

Mix together scooped Avocado pulp and lime juice in a bowl. Drain and reserve the lime juice. Mash the Avocado pulp using a potato masher and season with salt, cayenne pepper, and cumin. Fold in the onions, jalapeno, cilantro, and tomatoes. Pour over the reserved lime juice and keep in the freezer for an hour to allow the flavors to infuse together. Serve with nachos.

Vegan Banana and Oats Splits

Recipe yields 2 bowl

Prep time: 20 m

Inactive time: Overnight

Ingredients

Overnight oats

• ¾ cup Almond Milk
• 1/3 cup regular oats
• 1 tbsp. chia seeds
• ½ tsp. pure vanilla extract
• 1 scoop chocolate protein powder

Toppings

• 1 tbsp. Unsweetened coconut
• 1 ripe banana, frozen and cut in chunks
• Chocolate coconut syrup
• 1 tbsp. Strawberry preserve

Preparation

To prepare the oats, soak oats, vanilla extract, chia seeds and chocolate protein powder in almond milk overnight to soften. Stir and dish out on serving platters. Top with coconut flakes, banana chunks, a dollop of strawberry preserve, and a drizzle of chocolate coconut syrup.

Carrot Raisin Spice Muffins

Recipe yields 18 muffins

Prep time: 10 m

Cook time: 15 m

Ingredients

• 1 ½ cups whole wheat flour
• 1 ½ cups carrots, grated
• 1/3 cup melted butter
• 1 egg
• ½ cup chopped nuts
• ½ cup raisins
• 1/3 cup stevia
• ½ cup vegan buttermilk
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. nutmeg
• ½ tsp. cinnamon
• 1/8 tsp. allspice
• 1/8 tsp. ground ginger
• ½ tsp. vanilla

Preparation

Preheat oven to 400 F. Mix together flour, stevia, baking powder, baking soda, nutmeg, cinnamon, allspice, and ground ginger in a mixing bowl. In a separate bowl, whisk together eggs, melted butter, buttermilk, raisin, carrots, and nuts. Make a well in the center of the dry ingredients, and pour in the wet mixture. Fold gently until mixed. Pour in to cupcake liners and bake in the preheated oven for 15 minutes, or until the top is golden and springs back on contact.

Veggies with Green Herb and Yogurt Dip

Recipe yields 1 bowl

Prep time: 10 m

Ingredients

• 1 cup vegan yogurt
• ½ cucumber, minced
• Juice of half a lemon
• 2 tbsp. parsley, chopped
• 1 tbsp. chives, chopped
• 2 cloves garlic, minced
• salt and pepper, to taste
• A drizzle of extra virgin olive oil

Preparation

In a mixing bowl, whisk together yogurt, minced cucumber, lime juice, parsley, chives, garlic, salt, and pepper, until well combined. Drizzle over with olive oil and serve the dip with assorted julienne cut veggies.

No Bake Glo Cakes

Recipe yields 4 Glo cakes

Prep time: 5 m

Resting time: 80 m

Ingredients

• 1 large banana
• ½ cup oats
• ¼ cup crisp rice cereal
• 1 tbsp. pure maple syrup
• ½ tbsp. peanut butter
• ½ tbsp. coconut butter (optional)
• 2 tbsp. cacao nibs
• 2 tbsp. dark chocolate chips
• 1 tsp. cocoa powder
• Shredded unsweet coconut, for garnish

Preparation

Mash the banana finely using a potato masher. Add cocoa powder, maple syrup, and peanut butter (plus coconut butter, if using any), and mix until thoroughly combined. Fold in the oats, crisp rice cereal, and cacao nibs, and divide the mixture in to four greased muffin tins. Garnish with coconut shreds and refrigerate for 80 minutes before serving.

Double Tomato Bruschetta

Recipe yields 6 servings

Prep time: 5 m

Cook time: 10 m

Ingredients

• ½ French baguette
• 1/8 cup olive oil
• 1 cup vegan cheese, shredded
• 3 plum tomatoes, chopped
• 1 tbsp. Balsamic vinegar
• ¼ cup sun-dried tomatoes
• ½ cup basil
• 2 cloves garlic, minced
• salt and pepper, to taste

Preparation

Preheat the oven to broiler settings. In a bowl, combine tomatoes, olive oil, sun dried tomatoes, balsamic vinegar, garlic, basil, salt, and pepper. Slice the baguette in to 3/4 inch slices and arrange on a baking dish, lined with parchment. Broil the baguettes until slightly golden. Slather the tomato mixture over the slices and sprinkle over vegan cheese. Bake for 5 more minutes, or until the cheese melts.

Classic Scones with Strawberry Preserve

Recipe yields 8 servings

Prep time: 5 m

Cook time: 10 m

Ingredients

• 350g self-rising flour, plus more for dusting
• 85g vegan butter, cut into cubes
• 1 tsp. baking powder
• ¼ tsp. salt
• 175ml milk
• 3 tbsp. caster sugar
• 1 tsp. vanilla extract
• Juice of 1 lemon
• 1 beaten egg, to glaze
• Strawberry preserve, to serve

Preparation

Heat oven to 220 C and line a baking dish with parchment. In a large bowl, mix flour with baking powder and salt. Add the chilled butter and rub in with your fingers, until the mixture resembles fine crumbs. Sift in the sugar. In a small jug, mix warm milk with lemon juice and vanilla and set aside. Make a well in the middle of the dry mixture and pour in the milk in the middle, mixing quickly with a cutlery knife. Don’t fret if it seems wet at first.

Tip the dough out on to a floured surface and lightly knead it 3-4 times until it seems a bit smoother. It should still attain a rough look though. Pat the dough in to a 4 cm deep round. Using a 4 cm pastry cutter, plunge in to the dough and cut out four sconces. Press the dough back in to a mound and cut 4 more scones. Brush the tops of the scones with eggs and bake for 10 minutes in the preheated oven. Serve hot with butter and strawberry preserve.

Spicy Falafels

Recipe Yields 3 servings

Prep time: 10 m

Cook Time: 10 m

Ingredients

• 1 small onion, finely chopped
• 2 tbsp. sunflower or vegetable oil
• 1 (400g) can chickpeas, washed and drained
• 1 garlic clove, crushed
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 egg, beaten
• 1 tsp. dried mixed herbs

Preparation

Heat oil in a large pan, and sauté onions and garlic until soft and translucent. Tip in to a large mixing bowl, and add the chickpeas, coriander, cumin, and dried herbs. Mash using a potato masher, until the chickpeas are completely crushed. Add an egg and squish the mixture with your hands. Shape the mixture in to 6 balls and flatten each ball in to a patty. Heat oil in a pan and fry the falafels, until well browned on each side. Serve hot with Pita bread.