Each afternoon, around 3pm, I just need a little something. Either out of restlessness or true hunger, the kitchen always calls to me in the afternoon.
When I make my grocery list, I think about what I have on hand to snack on. Because I keep my diet low-sodium, this means that I don’t get to eat a lot of packaged goods. Most of my snacks are home-prepared.
If you love to snack too, here are my top 25 favorite healthy vegan snacks:
- Sliced apple spread with nut butter (I used almond in this pic) and rolled in granola.
- Bearitos microwave salt and oil free popcorn drizzled with flavored olive oil. (garlic is super yumm.)
- A piece of fruit (pear, apple, kiwi,…) with a handful of raw nuts, either almonds or a mix.
- Raw dried fruit and nut mix. I get mine at Trader Joe’s.
- The best healthy oatmeal cookies. I leave out the raisins.
- Smoothie of your favorites: frozen fruit, ice, juice, maybe even some wheatgrass powder.
- Nut butter (peanut or almond) spread on celery & topped with some raisins. (AKA: Frogs on a Log)
- 4 oz. of chocolate or vanilla soy milk.
- Hummus with veggies (cucumber, carrots, celery, bell pepper, blanched green beans – my personal dipping favorite).
- Unsalted tortilla chips and edamame hummus, wonderfully green and lemony, now available at every grocery store I frequent.
- White bean dip with whole grain crackers. I love the white bean aioli recipe from Veganomicon.
- Carrot – apple juice. I have to go a bit easy because of the potassium, but I love it so!
- ½ of an English muffin with nut butter and a drizzle of agave or naturally sweet jam.
- Soy yogurt with fresh berries.
- Baked soft pretzels. Oh joy!
- ½ a whole grain sprouted bagel with vegan cream cheese and veggies (tomatoes, sliced sugar snap peas, let your imagination run wild).
- Strawberry toast: super hearty sprouted wheat toast with vegan Earth Balance “butter” and sliced fresh strawberries.
- Zucchini bread. So happy I found this recipe.
- Eggless tofu salad spread on ak-mak crackers. Kris Carr has a great recipe for tofu salad in her cookbook: Crazy Sexy Kitchen.
- Veggie soup: last night’s steamed veggies pureed with some veggie stock and reheated. Perfect for any combo you have on hand. It was delicious yesterday with leftover potatoes and Brussels sprouts.
- Guacamole toast. I am seriously going to chow down on Kathy’s recipe when I can eat avocado for real again.
- Bran muffin. I cheat and get mine from our local co-op.
- Kale chips – so wonderfully crispy. Bake your own: toss cleaned and torn kale with olive oil and seasonings, bake at 350-degrees for 10 minutes or until crisp.
- Spicy baked chickpeas. These turned out great.
- Whole grain cereal topped with fresh fruit and doused with almond or rice milk.
Ooh, now I’m hungry!
What are your favorite vegan snacks?