10 Simple vegan recipes to cure your snack craving

Published by plantsarepower on

Binging Money Heist? Watching that new Tarantino movie? Munch nation on your mind? Here are 10 simple vegan recipes to make you forget your snack cravings just like your ex!

Crispy Oven-Roasted Sweet Potato Fries

An easy, light yet filling snack that goes with any dipping sauce. These fries have the perfect amount of crispiness and flavour to them.


  • 3 medium sweet potatoes, peeled
  • 2 tsp arrowroot starch
  • 2 tsp vegetable oil
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp chilli flakes
  • ½ tsp salt


  • Preheat the oven to 425°F (220°C).
  • Cut the sweet potatoes into 1 cm thick fries. Soak the fries in cold water for about 5 minutes to remove the starch. This will help to get crispier fries. Drain, then dry the fries well using a clean kitchen cloth.
  • Transfer the potatoes to a parchment-lined baking tray. Cover with arrowroot starch and massage into the sweet potatoes using your hands; this is optional but does help to crispen up the potatoes.
  • Then cover with oil, onion powder, oregano, chilli flakes, and salt and toss to coat.
  • Bake the fries in the oven for 20 minutes. Flip the fries and switch the upper and lower baking tray. Bake them in the oven for another 10 minutes, or until they’re golden. The fries continue to harden as they cool off; enjoy them with your favourite dip.

Pistachio Cranberry energy balls

Any leftover nuts, oats? Toss them together with some dates, oats and maple syrup and voila! And you get your small burst of energy bombs! Fast and economical.


  • 1 cup rolled oats
  • ½ cup de-shelled pistachios
  • ½ cup cashews
  • 2 Tbsp ground flaxseeds
  • 1 cup soft, pitted dates
  • 2 Tbsp maple syrup
  • 1 tsp pure vanilla extract
  • ⅓ cup dried cranberries, or any berries
  • ¼ cup dairy-free dark chocolate chips
  • ¼ tsp cinnamon
  • Pinch of salt


  • Roast the rolled oats and whole nuts at 350 F (180C) or on a hot pan for 8-10 minutes or until lightly golden, stirring once halfway.
  • In a large bowl, soak ground flaxseeds in 3 Tbsp water.
  • On a plate, mash the dates with a fork until smooth.
  • Add the mashed dates, maple syrup and vanilla extract to the bowl with the flaxseed. Mix to combine.
  • Then add the remaining ingredients and gently toss until evenly coated. Roll into bite-sized balls and refrigerate for 30 minutes.

Vegan pork sandwich

As much as we would love to describe this, thinking about this just makes us hungry! Try this delicious recipe and join the gang!


  • 1 cup green lentils
  • 2 Tbsp olive or grapeseed oil
  • ½ medium white or yellow onion
  • 1½ cups shredded/grated carrots
  • 2 Tbsp coconut sugar or organic brown sugar
  • 1½ tsp chilli powder
  • 1 tsp garlic powder
  • 1 healthy pinch each sea salt + black pepper
  • ¾ cup Ketchup
  • 2 Tbsp water
  • 4 medium gluten-free or whole-wheat hamburger buns
  • Finely chopped cabbage, carrot, and green onion


  • To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. Drain off any excess liquid and set aside.
  • Heat a large skillet over medium heat. Once hot, add oil and onion and season with a pinch each salt and pepper. Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.
  • Add cooked lentils, carrots, coconut sugar, chilli, garlic powder, salt, pepper and BBQ sauce. Stir to combine.
  • Continue to cook the mixture over medium-low heat until thoroughly warmed and thick, stirring occasionally – about 5-10 minutes.
  • Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.
  • Serve the mixture on toasted buns of choice with toppings of choice. Try shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavor.
  • Best when fresh, though you can keep the lentil mixture in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warm; add water if the mixture dries.

Mediterranean Pinwheels

A super easy and delicious snack, made with tomatoes, artichokes and olives, these pinwheels have an awesome flavor punch because of the homemade Tahini sauce.



3 Tbs Tahini Paste (Ground Sesame paste)

3 Tbs Lemon juice

4 Tbs white vinegar

½ cup of water

1 glove garlic

Salt pepper to taste


6-8 Olives

4-5 Cherry tomatoes



Tortillas or Small Flour Chapatis



Whisk together all ingredients in a small bowl until the sauce is creamy.


Cut the tomatoes, mushrooms, and olives into slices.

Spread about one tbs of the Tahini sauce on one tortilla. Add the vegetables and top with a handful of salad.

Tightly roll the tortillas and cut into pinwheels.

Vegan Quesadilla

A quick and easy snack or dinner – these simple Vegan Hummus Quesadillas are packed full of healthy mediterranean flavors. Ready in just 10 minutes!


  • Whole wheat tortilla
  • ¼ tsp olive oil
  • 1 small garlic clove diced
  • ¼ cup roasted red peppers diced
  • 1 cup baby spinach
  • ¼ cup hummus
  • Salt & pepper


  • Heat olive oil in a pan over medium heat.
  • Add garlic and roasted red peppers to the pan. Sprinkle with salt and pepper to taste and saute for 2-3 minutes.
  • Add spinach to the pan and saute for an additional minute. Remove from the heat.
  • Heat a large pan over medium-high heat and spray with non-stick spray.
  • Spread hummus on one half of the tortilla. Top the hummus with the spinach or roasted red pepper mix. Fold the tortilla in half and place in the pan.
  • Cook until browned on the bottom side. Flip and brown the other side.
  • Remove from heat, slice and serve.

Mushroom Makhmali

Skip the jar and whip up these easy-breezy 10 Minute Marinated Mushrooms at home! They’re great right away and even better after spending some quality time in this delicious homemade marinade!


  • 1 pack of small button mushrooms
  • 1 tsp extra virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • ½ tsp maple syrup or sugar if desired
  • ½ tsp red pepper flakes
  • ½ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp sea salt
  • 2 tbsp fresh chopped parsley or dried


  • Heat a pan to medium-high heat and add your mushrooms plus a little bit of olive oil.
  • Saute for 5 minutes until tender and slightly brown.
  • While the mushrooms cook, whisk together your marinade and set aside.
  • Transfer the mushrooms to a medium bowl and toss with marinade to coat.
  • Serve plated with toothpicks, because food is always more fun on a stick!

Vegan mac and cheese

Vegan mac and cheese, made from scratch with super healthy and easy-to-get ingredients. It’s so flavorful, cheesy, creamy and is ready in just 30 minutes!


  • 1½ cups raw cashews
  • 3 tablespoons fresh lemon juice
  • ¾ cup of water
  • 1½ teaspoons fine sea salt
  • ¼ cup yeast
  • ½ teaspoon chilli powder
  • ½ clove garlic
  • ¼ teaspoon turmeric
  • pinch of red chilli pepper
  • ½ teaspoon mustard
  • Pasta of choice
  • freshly ground black pepper


  • Prepare the pasta according to package directions. Drain the cashews if you soaked them.
  • While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, red chili (if using), and mustard in a high-speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
  • Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!

Vegan Caramel Popcorn

Fair WARNING: this is irresistibly good! We’re all about having popcorn as a healthy snack and popcorn is so much more exciting when you give it your own twist now and then


  • 2 tsp refined coconut oil
  • ½ cup popcorn kernels
  • 1 Tbsp refined coconut oil
  • 3 Tbsp maple syrup or Honey
  • 2 tsp pure vanilla extract
  • ¼ tsp baking soda
  • Sprinkle of cinnamon
  • Pinch of salt


  • Add 2 tsp coconut oil into a deep pot with a lid over medium-high heat. Add popcorn kernels and cover. Shake the pan back and forth every 20 seconds or so to heat uptake kernels evenly. After 2 minutes, it should start to pop. When popping slows, remove from heat.
  • In a saucepan, place remaining coconut oil and maple syrup. Boil for 2 minutes, then remove and stir in vanilla, baking soda, cinnamon and salt. Drizzle over popcorn and toss to coat. Spread out the popcorn onto parchment paper to cool for 10 minutes. Enjoy!

Tropical cashew snack bars

Inspired by the love for Hawaiian flavours, this is a vegan, paleo, healthy snack bar.


  • 1¼  cup dried pineapple
  • 1 cup raw cashews
  • ⅓  cup pumpkin seeds
  • ½  cup shredded unsweetened coconut
  • ¼  cup vegan butter of choice
  • 1 tsp vanilla
  • parchment paper for 8×8 pan.
  • For the Frosting/Coconut Icing:
  • ½  cup of coconut oil
  • 1 tbsp maple syrup
  • Lime juice
  • Lime Slices


  • In a blender or food processor, blend 1 1/4  cup dried pineapple, 1 cup cashews, 1/3 cup pumpkin seeds, 1/2 cup of your coconut. 
  • Next add 
  • 1/4 cup sunflower seed nut butter, vanilla, and blend again until batter is combined and starting to stick together.
  • Press the batter into an 8×8 pan.
  • Finally, make the frosting/icing for the top.
  • Blend 1 tbsp lime juice, 1 – 2 tbsp maple syrup, and softened coconut oil or butter until smooth. Spread over bars. Place in the fridge to chill for 30 minutes. Remove from the fridge and slice into squares.
  • Drizzle a little maple syrup on top. Sprinkle shredded unsweetened coconut. Add a slice of lime on top of each bar.

Pan-fried cinnamon bananas

Sweet cravings kicking in? Not in the mood to bake? Chill! 4 ingredients, 5 mins, infinite sugar rush!


  • 2 bananas slightly overripe
  • 2 tablespoons sugar 
  • 1 teaspoon cinnamon
  • ¼  teaspoon nutmeg 


  • Slice the bananas into rounds, approximately 1/3 inch thick.
  • In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired)
  • Set it aside
  • Lightly spray a large skillet with nonstick oil spray. Warm over medium heat
  • Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.
  • Cook for about 2-3 minutes
  • Flip the rounds and sprinkle with the remaining cinnamon mixture
  • Cook for 2-3 more minutes until the bananas are soft and warmed through

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Categories: Eat right


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