5 Delightful Healthy Vegan Snacks 100% Vegetable

Today i want to share our experiments about vegan snack. This snack is 100% made from vegetable. you will like it. before we start, I want to tell you that I have also prepared special vegan eggplant recipes for you. you can see it after practicing this recipe. let’s start with our First Healthy Vegan Snacks Recipe:

Avocado Sushi Rolls with Asparagus

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Healthy Vegan Snacks Avocado Sushi Rolls with Asparagus

Makes 6 rolls

Asparagus and avocado join forces in these luxurious sushi rolls. For added crunch and color, sprinkle some grated carrot alongside the asparagus spears.

11⁄2 cups sushi rice

3 cups water

1⁄4 cup rice vinegar

2 teaspoons sugar

1⁄2 teaspoon salt

1 ripe Hass avocado

6 nori sheets

2 tablespoons black sesame seeds

12 thin asparagus spears, tough ends trimmed and lightly steamed until crisp-tender

1 tablespoon wasabi powder

1 tablespoon warm water

Pickled ginger, for garnish

Soy sauce, for dipping

  1. Rinse and drain the rice until the water runs clear. Transfer the drained rice to a medium saucepan. Add the 3 cups water, soak for 30 minutes, then cover and bring to a boil over high heat. Reduce the heat to low and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand for 10 to 15 minutes.
  2. In a small bowl, combine the vinegar, sugar, and salt, then stir the mixture into the rice. Transfer the rice to a shallow bowl and cool to room temperature. Pit and peel the avocado and cut into 1⁄4-inch strips. Set aside.
  3. Place a sheet of nori on a bamboo sushi mat. Spread about 1⁄2 cup of the rice evenly over the nori, leaving a 2-inch border along the top edge.
  4. Sprinkle the sesame seeds over the rice. At the edge nearest to you, place 2 strips of avocado and 2 asparagus spears end to end on top of the rice. Roll the mat away from you, pressing firmly against the nori to enclose the ingredients. Continue rolling slowly up to the top edge. Moisten the exposed edge of the nori with a small amount of water to seal the roll. Gently squeeze the mat around the sushi roll and remove the mat. Repeat with the remaining ingredients to make a total of 6 filled rolls.
  5. Using a sharp knife, cut the sushi roll into 6 pieces. Wipe the knife clean with a damp cloth after each cut. Turn the pieces upright and place on a platter.
  6. In a small bowl, combine the wasabi powder with the 1 tablespoon warm water to form a paste. Shape the wasabi paste into a small mound and place it on the sushi platter, along with a mound of pickled ginger. Serve with dipping bowls of soy sauce.

 

Seccond Healthy Vegan Snacks Recipe:

Baby Potatoes Stuffed with Bellpaper and Wallnut Roasted

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Healthy Vegan Snacks Baby Potatoes Stuffed with Bellpaper

Makes 12 potatoes

The crunchy filling plays nicely against the soft potato in this hearty appetizer. For the most appealing presentation, try to find small potatoes that are uniform in size.

12 small white- or red-skinned potatoes, about 2 inches in diameter

1 jarred roasted red pepper (or see Roasted Red Pepper Hummus)

1⁄2 cup chopped walnuts

1⁄4 cup chopped fresh parsley

2 tablespoons olive oil

Salt and freshly ground black pepper

1 tablespoon vegan Parmesan or Parmasio (optional)

  1. In a large saucepan of boiling water, cook the potatoes until just tender, about 12 minutes. Drain and set aside to cool.
  2. Meanwhile, in a food processor, combine the red pepper, walnuts, parsley, oil, and salt and black pepper to taste. Process until well mixed. Set aside.
  3. Preheat the oven to 350°F. Lightly oil a baking sheet and set aside. When the potatoes are cool enough to handle, gently cut a thin sliver off each potato to make a flat bottom. Cut off a third of each potato and scoop out the inside of the potato with a small melon baller or a small spoon. Spoon the pepper-walnut mixture into the potato shell and arrange on the baking sheet. Sprinkle with Parmesan, if using, and bake until hot, about 15 minutes. Serve warm.

 

Third Healthy Vegan Snacks Recipe:

Healthy Vegan Crunchy Cajun Tofu

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Healthy Vegan Snacks Healthy Vegan Crunchy Cajun Tofu

Makes 6 to 8 servings

These crisp and chewy tofu strips make a great high-protein healthy vegan snacks. Instead of cutting them into strips, you can cube them and serve with toothpicks and a dipping sauce. They can also be tossed into salads. Change the seasonings according to your preference—try an Asian version by eliminating the Cajun spices and salt and splashing on soy sauce before baking.

1 pound extra-firm tofu, well drained, cut into 1⁄4-inch slices, and pressed

2 tablespoons olive oil

1 teaspoon Cajun seasoning

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

  1. Preheat the oven to 350° F. Lightly oil a baking sheet and set aside. Cut the tofu slices into 1⁄4-inch strips.
  2. In a medium bowl, gently toss the tofu strips with the oil, Cajun spice blend, salt, and pepper, until well coated. Arrange in a single layer on the prepared baking sheet, and bake until firm and nicely browned, about 45 minutes, turning once with a metal spatula about halfway through. Set aside to let them cool and firm up. Serve at room temperature.

 

Fourth Healthy Vegan Snacks Recipe:

Chickpea Kofta Vegan With Special Dipping Sauce

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Healthy Vegan Snacks Chickpea Kofta Vegan With Special Dipping Sauce

Makes about 24 kofta

Kofta are spiced Indian dumplings or “meatballs” usually served as a main dish in a creamy gravy. Transform them into a healthy vegan snacks appetizer by flattening them and arranging them on a platter served with a dipping sauce. You can make them ahead and then reheat them when ready to serve.

11⁄4 cups water

1⁄2 cup medium-grind bulgur

Salt

1⁄2 cup mango chutney, homemade  or store-bought

1 tablespoon fresh lime juice

1⁄4 cup plus 1 tablespoon minced fresh cilantro

11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

1 garlic clove, crushed

1 teaspoon ground coriander

1⁄2 teaspoon ground cardamom

1⁄4 teaspoon ground cumin

Freshly ground black pepper

Canola or grapeseed oil, for frying

  1. In a small saucepan, bring the water to boil over high heat. Add the bulgur and salt the water. Cover, and remove from heat. Set aside until the bulgur is tender, 15 to 20 minutes.
  2. In a blender or food processor, combine the chutney, lime juice, and the 1 tablespoon of cilantro and blend until smooth. Transfer to a small bowl and set aside.
  3. In a food processor, combine the chickpeas, garlic, remaining 1⁄4 cup cilantro, coriander, cardamom, cumin, and salt and pepper to taste. Process until smooth.
  4. Combine the chickpea mixture with the reserved bulgur and form into balls, about 1 inch in diameter. Flatten the balls until they are 1⁄2-inch patties.
  5. In a large skillet, heat a thin layer of oil over medium heat. Add the kofta and cook, in batches if necessary, turning gently, until golden brown all over, about 15 minutes. Serve hot, accompanied by the sauce.

Baked Chickpea Kofta

Instead of frying the kofta, they may be lightly brushed with oil and baked in a 400°F oven in a nonstick baking pan until golden brown, about 10 minutes.

 

Fifth Healthy Vegan Snacks Recipe:

Bread Seeds Spread Vegan Recipe

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Healthy Vegan Snacks Bread Seeds Spread Vegan Recipe

Makes about 11⁄4 cups

I like to spread this healthy vegan snacks high-protein spread on toasted Sunflower Artisan Bread. To vary the texture and flavor, try adding some minced onion, green onion, celery, or tomato.

1⁄2 cup sunflower seeds

1⁄4 cup shelled pumpkin seeds (pepitas)

3 tablespoons sesame seeds

1 tablespoon ground flax seed

1 garlic clove, minced

3 tablespoons tahini (sesame paste)

3 tablespoons water

2 tablespoons olive oil

1 tablespoon soy sauce

2 teaspoons fresh lemon juice

1 tablespoon minced fresh parsley

1 teaspoon minced fresh chives (optional)

1⁄2 teaspoon salt

1⁄8 teaspoon ground cayenne

  1. Lightly toast the sunflower seeds, pumpkin seeds, and sesame seeds , then transfer them to a food processor.
  2. Add the flax seeds and garlic, and process until finely ground. Add the tahini, water, oil, soy sauce, lemon juice, parsley, chives, if using, salt, and cayenne and process until smooth. Taste, adjusting seasonings if necessary. Transfer the spread to a medium bowl. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 4 days.

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