5 Savoury vegan snack recipes

These delicious savoury vegan recipes from the new book, Vegan Snacks, are the perfect treats to indulge in between meals, or with friends. 

1. Root vegetable crisps

Why buy crisps by the bag when these crunchy delights are so simple to make? Serve on their own in all their colourful glory, or paired with a dip. Makes one large bowl for sharing.

parsnips crisps vegan

Ingredients:

  • 2 Beetroots

  • 2 Parsnips

  • 2 Carrots

  • 1 Sweet potato 

  • Oil, for frying

  • Salt, to taste

 

Method:

  1. Wash all the veg, and top and tail them as needed, but leave the skins on if possible. Slice thinly, either by hand, or with a mandolin. Some graters can also be used to thinly slice.

  2. In a deep frying pan, heat the oil over a medium heat and fry each vegetable type in batches. You may need to make several batches, as if you have too many in the pan at the same time they may stick together.

  3. When they are crisp, and starting to curl, carefully remove

  4. Mix all the vegetable varieties together in your bowl, and sprinkle with a little salt.

 

2. Baked broccoli and kale sticks

Broccoli and kale are both powerhouses of nutrition, and come together beautifully in these lightly fried bites. Pair them with your favourite salsa for delicious dipping. Serves four.

savoury vegan snack recipes

Ingredients:

  • 2 large heads of broccoli
  • 1 large head of kale
  • 1 small brown onion
  • 4 cloves of garlic, minced
  • 160 g chickpea flour
  • 40 g vegan cheese (choose a parmesan or cheddar-style cheese)
  • Salt, pepper and chilli flakes, to taste
  • Oil for shallow frying

 

Method: 

  1. Prepare the green vegetables by washing them thoroughly and chopping them into small pieces. Steam the prepared vegetables for 5 minutes, or until they begin to get tender. Dice the onion finely and soften in a pan over a low– medium heat with a little oil.
  2. In a large bowl, combine the vegetables, onion, garlic, chickpea flour, vegan cheese and seasoning, and mix well. The mixture should hold its shape when you come to fry it, so add a little more liquid if it's too dry, or add a little more chickpea flour if it's too wet.
  3. Shape the mixture into wide sticks or sausages. In a deep frying pan, heat the oil, and then fry the sticks until golden on the outside, turning halfway through.
  4. Remove carefully from the oil, then drain on kitchen paper before enjoying with your favourite salsa!

 

3. Rice paper rolls with alfalfa sprouts

Perfect paired with a peanut dipping sauce, these light, crispy rolls are fresh, summery and bursting with colour. The alfalfa sprouts add a wonderful crunch, and are highly nutritious. Makes eight wraps.

cripsy rolls vegan recipe

Ingredients:

  • 1 carrot
  • 1⁄2 cucumber
  • 1 avocado
  • 16 large mint leaves
  • 8 rice paper wraps
  • 1 tub of alfalfa sprouts
  • black sesame seeds

 

Method:

  1. Peel the carrot and chop it into fine matchsticks—a mandolin is ideal for this. Chop the cucumber into matchsticks, and the peeled, de-stoned avocado into thin strips. Wash the mint.
  2. Soak the rice paper wraps in cold water for 1–2 minutes, or according to the packet instructions.
  3. neatly in the centre of the rice paper, with two mint leaves (or more, to taste) in each, and the sprouts on top of the other vegetables. roll up, then sprinkle with sesame seeds and enjoy with your favourite dipping sauce.

 

4. Jackfruit tacos

vegan taco recipe

Often referred to as "vegan pulled pork", jackfruit is a versatile substitute for meat that absorbs flavours well, and is perfect for tacos! Serves two to four.

Ingredients:

  • 1 can jackfruit
  • 1 tbsp chilli powder
  • 4 cloves of garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Oil for frying
  • To serve:
  • 8 hard taco shells
  • Shredded lettuce
  • Vegan refried beans
  • Vegan sour cream and/or sriracha mayo salsa

 

Method:

  1. Drain the jackfruit in a colander, and rinse lightly. Use your fingers or a fork to break it down into shreds. In a bowl, mix the jackfruit with the seasonings—adjust to taste if you prefer a smokier taste (more smoked paprika), or a little more heat (more chilli powder).
  2. Cook gently in a pan over a medium heat, until it is warm through. 
  3. Serve in hard taco shells with all the trimmings—if you have the time, why not make your own fresh salsa and refried beans to go with the spicy jackfruit?

 

5. Buffalo cauliflower wings

Buffalo wings are delicious as a starter, or just as a snack shared with friends over a movie. These cauliflower "wings" are full of flavour and definitely hit the spot.

hot wings

Ingredients:

  • 1 large or 2 small heads of cauliflower
  • 250 g plain flour
  • 2 1⁄2 tsp garlic granules or powder (substitute for garlic puree if you prefer)
  • 1⁄2  tsp ground cumin
  • 1⁄2  tsp chilli powder pinch of salt
  • pinch of pepper
  • 1 tsp paprika
  • 120 ml water
  • 120 ml soya milk (unsweetened)
  • 1 tbsp vegan butter substitute
  • 200 ml hot sauce
  • 2 spring onions

 

Method:

  1. Preheat your oven to 200°C.
  2. Prepare the cauliflower by washing well and cutting into florets.
  3. In a large bowl, mix together the flour and spices, then add the water and soya milk. Mix well to form a thick batter—it should be thick enough to stick to the cauliflower.
  4. Add the cauliflower to the bowl, and coat well with the batter. Transfer to non-stick and/or greased baking sheets, and bake for 20–30 minutes, until starting to turn golden.
  5. In a pan, melt the vegan butter and add the hot sauce, mixing well. Then, remove the cauliflower from the oven, coat well with the spicy sauce and return to the oven to bake for around 10 minutes, until sticky.
  6. Chop the green ends of the spring onions and scatter over your bowl to serve.

 

Vegan Snacks by Elanor Clarke is published by Summersdale and priced £8.99

 

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