easy savory plant-based snack recipes

Easy Savory Plant-Based Snack Recipes

1. Roasted Chickpeas
Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, and salt.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast for 25-30 minutes or until crispy, stirring occasionally. Enjoy as a crunchy snack!

2. Spiced Cauliflower Bites
Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix cauliflower florets with olive oil, cumin, coriander, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Bake for 20-25 minutes until golden brown and tender. Perfect for dipping in your favorite plant-based ranch!

3. Sweet Potato Chips
Ingredients:

• 2 large sweet potatoes, thinly sliced
• 2 tablespoons olive oil
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss sweet potato slices with olive oil and salt.
3. Arrange the slices in a single layer on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes, flipping halfway until crispy. These chips are an excellent alternative to store-bought versions!

4. Avocado Toast
Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional toppings: Cherry tomatoes, radishes, or microgreens

Instructions:

1. Toast the whole-grain bread to your desired crispiness.
2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
3. Spread the mashed avocado on the toasted bread and add your favorite toppings. This snack is rich in healthy fats and utterly delicious!

5. Guacamole with Veggies
Ingredients:

• 2 ripe avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 lime, juiced
• Salt to taste
• Raw veggies for dipping (carrots, cucumber, bell peppers)

Instructions:

1. In a bowl, mash the avocados and mix in onion, garlic, lime juice, and salt until combined.
2. Serve with an assortment of chopped raw vegetables for a fresh, crunchy snack!

6. Zucchini Hummus
Ingredients:

• 1 medium zucchini, chopped
• 1 can chickpeas, drained
• 2 tablespoons tahini
• 1 clove garlic
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Steam the chopped zucchini for 5 minutes until tender, then let it cool.
2. In a food processor, blend the zucchini, chickpeas, tahini, garlic, lemon juice, salt, and pepper until smooth.
3. Serve with whole-grain pita chips or veggie sticks. This zesty dip is packed with nutrients!

7. Crispy Kale Chips
Ingredients:

• 1 bunch kale, stems removed and torn into pieces
• 2 tablespoons olive oil
• 1 teaspoon nutritional yeast
• Salt to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss kale pieces with olive oil, nutritional yeast, and salt until well coated.
3. Spread on a baking sheet in a single layer.
4. Bake for 15-20 minutes, tossing halfway through, until crispy. These addictive chips are a health-conscious way to satisfy cravings!

8. Vegan Nachos
Ingredients:

• Tortilla chips
• 1 can black beans, drained
• 1 avocado, diced
• 1 jalapeño, sliced
• 1/2 cup salsa
• 1/4 cup nutritional yeast (optional for cheesy flavor)

Instructions:

1. On a baking sheet, layer tortilla chips, black beans, jalapeños, and salsa.
2. Sprinkle nutritional yeast on top for added flavor.
3. Bake at 350°F (175°C) for about 10 minutes. Garnish with avocado before serving. Perfect for movie nights!

9. Plant-Based Stuffed Mini Peppers
Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup black beans, mashed
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix quinoa, black beans, cumin, salt, and pepper.
3. Stuff each pepper half with the mixture, then arrange on a baking sheet.
4. Bake for 20 minutes or until the peppers are tender and slightly charred.

10. Coconut Curry Popcorn
Ingredients:

• 1/2 cup popcorn kernels
• 3 tablespoons coconut oil
• 2 tablespoons curry powder
• Salt to taste

Instructions:

1. In a large pot, heat the coconut oil over medium heat.
2. Add popcorn kernels and cover the pot, shaking occasionally until popping slows down.
3. Once popped, remove from heat and sprinkle with curry powder and salt. Toss to coat. A unique and flavorful twist on traditional popcorn!

11. Spicy Edamame
Ingredients:

• 2 cups shelled edamame
• 1 tablespoon soy sauce
• 1 teaspoon sriracha
• 1 teaspoon sesame oil

Instructions:

1. Boil edamame in salted water for 5 minutes. Drain and rinse under cold water.
2. In a bowl, mix soy sauce, sriracha, and sesame oil.
3. Toss the edamame in the sauce, coating well. Enjoy warm or chilled!

12. Chickpea Salad Lettuce Wraps
Ingredients:

• 1 can chickpeas, drained
• 1/4 cup vegan mayo
• 1 tablespoon lemon juice
• Salt, pepper, and paprika to taste
• Butter lettuce leaves

Instructions:

1. Mash the chickpeas in a bowl, then mix with vegan mayo, lemon juice, salt, pepper, and paprika.
2. Spoon the mixture into butter lettuce leaves for a refreshing no-carb snack.

13. Spinach and Feta Stuffed Mushrooms
Ingredients:

• 12 large cremini mushrooms
• 2 cups fresh spinach, chopped
• 1/4 cup vegan feta cheese
• 1 clove garlic, minced
• Olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms and chop them finely.
3. In a skillet, heat olive oil, add garlic, and chopped mushroom stems and cook for 4 minutes.
4. Stir in spinach and cook until wilted, then mix in vegan feta.
5. Stuff the mushroom caps and bake for 20 minutes.

14. Savory Plant-Based Muffins
Ingredients:

• 1 cup whole wheat flour
• 1 cup almond meal
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/4 cup olive oil
• 1/2 cup chopped sun-dried tomatoes

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix dry ingredients in one bowl and wet ingredients in another.
3. Combine both mixtures and fold in the sun-dried tomatoes.
4. Pour into muffin tins and bake for 20-25 minutes. These muffins are great for on-the-go snacking!

15. Vegan Cheese and Crackers
Ingredients:

• 1 cup cashews, soaked for 4 hours
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• Salt to taste
• Assorted whole-grain crackers

Instructions:

1. Blend soaked cashews with nutritional yeast, lemon juice, and salt until smooth.
2. Serve with an assortment of whole-grain crackers. This creamy cheese spread is sure to please!

16. Pesto Zucchini Roll-Ups
Ingredients:

• 2 medium zucchinis, thinly sliced lengthwise
• 1/2 cup basil pesto (store-bought or homemade)
• Cherry tomatoes for garnish

Instructions:

1. Grill zucchini slices for 2-3 minutes on each side until tender.
2. Spread pesto over each zucchini slice, roll them up, and secure with a toothpick.
3. Garnish with cherry tomatoes. These roll-ups are a fresh, bite-sized treat!

17. Beet and Walnut Dip
Ingredients:

• 1 cup cooked beets, chopped
• 1/2 cup walnuts
• 1 clove garlic
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt to taste

Instructions:

1. In a food processor, blend all ingredients until smooth.
2. Serve with veggie sticks or whole-grain crackers for a colorful and nutritious snack!

18. Cilantro Lime Brown Rice Cakes
Ingredients:

• 2 cups cooked brown rice
• 1 teaspoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions:

1. In a bowl, combine cooked brown rice, lime juice, cilantro, garlic powder, and salt.
2. Form mixture into compact cakes.
3. Pan-fry until crispy on both sides. These are not only fun to eat but also nutritious!

19. Almond Butter Celery Sticks
Ingredients:

• Celery sticks
• Almond butter
• Raisins or dried cranberries (optional)

Instructions:

1. Fill celery sticks with almond butter.
2. Top with raisins or dried cranberries if using. This classic snack is rich in protein and fiber!

20. Baked Falafel Bites
Ingredients:

• 1 can chickpeas, drained
• 1/4 cup parsley, chopped
• 3 tablespoons flour (any variety)
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a food processor, blend all ingredients until well combined but not puree.
3. Form into small balls and bake for 20-25 minutes until crispy. These are great with tahini sauce!

Each of these recipes provides a unique savory flavor profile and showcases the versatility of plant-based ingredients. Create your own delicious, healthy snack arsenal with these easy-to-follow, savory recipes that suit any occasion. Perfect for hosting, movie nights, or satisfying those 3 PM cravings, enjoy the benefits of nourishing your body with plant-powered snacks!