vegan snacks

usually easy, always tasty and vegan!!

[vegansnacksite]

CHOCOLATE MUG CAKE ingredients: self raising flour cocoa powder caster sugar sunflower/vegetable oil water salt vegan cream/milk method: 1/3 fill a mug with flour add two dessert spoons sugar, 1 dessert spoon cocoa and a pinch of salt add oil and water in about equal proportions until it's a thick liquid microwave on full power for 1 min serve in the mug with a spoonful of cream, or milk if you don't have any cream

[vegansnacksite]

AVOCADO CHIPS ingredients: avocados olive oil salt pepper maybe chilli sauce for serving method: cut up avocados into strips cover in olive oil place on tray and season bake on gas mark 9 until slightly golden but not burnt (they taste awful burnt) serve, maybe with a few drops of chilli sauce if you like that

[vegansnacksite]

SALTED CARAMEL VEGAN HOT CHOCOLATE yeah I know hot chocolate season is kind of over but w ever ingredients: Cocoa powder (100% cocoa) caramel coffee syrup or brown sugar salt almond milk method: put three tspn cocoa powder in a mug add a pinch of salt add 1-2 tspn brown sugar or caramel syrup add a small amount of milk and stir in add milk slowly until is mug is full microwave for 1 min you will probably want to use milk not water for this, because the cocoa is not as sweet as when you buy instant hot chocolate, but try your own variations!!:)

[lover-of-oats]

Raw Thai Wraps with Sweet Peanut Sauce

http://rawmountainkitchen.com/2014/02/09/raw-thai-wraps-with-sweet-peanut-sauce/

[mouthwateringvegan]

Cinnamon Sugar Apple Fries

[toomanynoms]

SUBMISSION

Black Bean Taquitos with Pumpkin Coconut Dipping Sauce (recipe)

These black bean taquitos are baked up in crispy corn tortilla shells and served with a rich pumpkin coconut dipping sauce. Perfect for game day (or any day) snacking!

Vegan noms.

[vegansnacksite]

raspberry coconut ice cream!!!

ingredients: coconut cream coconut milk sugar vanilla extract raspberries (or other fruit/flavouring)

method: put coconut cream and a few tablespoons of coconut milk in a bowl and mix until smooth but not runny adjust amounts of cream and milk if needed add sugar and vanilla to taste add fruit and mix again put in freeze safe container and freeze until firm throughout, stirring every hour or so

[vegansnacksite]

CHIPS

ingredients: potatoes flour oils (sunflower and olive) seasoning

method: part boil potatoes then leave to cool for a few mins cut into tiny strips coat in flour put just enough sunflower oil in a tray to cover the bottom put floury chips in the oil and add enough olive oil to make the chips and the tray covered (any excess will end up being poured away so try not to use too much) season to taste put in oven for 20 mins on a medium-high heat (gas mark 6) take out and shake thoroughly, maybe remove any that are already dark brown put back in for 10 mins on highest heat or until most are golden and crispy but not dark brown

this often takes perfecting for your oven!! try lots of times to make sure :P

[veganchrys]

Vegan Potato Salad

I just realized the last recipe I posted was also a sandwich recipe… OOOOOPS! What can I say? I’ve been diggin’ sandwiches this winter, and I know this obsession will last all through the spring and summer. Here’s a super easy and delicious vegan potato salad recipe that’s perfect as a side or on a sandwich. I try making this in big batches so I can have some in the fridge for whenever I need a quick meal, but Momo just ends up eating it all straight from the tupperware! Another good thing about making this in large batches is that this potato salad tends to taste better on the second day. I can’t wait to have this in the summer on a nice picnic! Summer please come back to me!

Ingredients: - 2 medium white or yellow potatoes, diced and boiled until tender (about 2.5 cups) - ½ cup shredded carrots - 2 tbsp fresh dill, finely chopped - 2 tbsp green onion, thinly sliced - ¼ tsp each: salt, pepper, old bay (optional) - 3 tbsp veganaise - 2 tsp apple cider vinegar - 1 tsp roasted garlic oil (you could use ¼ tsp garlic powder or maybe even fresh minced garlic. We just use garlic oil because Momo can’t have real garlic.)

Instructions: 1) In a large bowl or tupperware, use a fork to lightly mash the potatoes. It will continue to mash when you mix in the ingredients. You can choose if you like yours extra smooth or with chunks. I like mine with a few chunks so I don’t over-mash. 2) Add the rest of the ingredients and mix to make sure it’s all combined. Store in the fridge for about 30 min to 1 hour to cool. You could technically eat it warm, but it’s way better when it’s chilled. You could also make and mash the potatoes ahead of time, allow them too chill, then mix the ingredients and it’ll be good to serve! 3) Serve as a side, or on a sandwich! For my sandwich, I topped it with more veganiase, spinach, tomatoes, and cucumber. ENJOY!

[avocado-toast-temple]

Una deliciosa merienda vegana para chuparse los dedos: pan de centeno, aguacate, aceite de oliva, un poquito de sal y pimienta. 😙👌🏼💚🌱➖➖ A delicious vegan snack: rye bread, avocado and a little bit of salt and pepper.😙👌🏼💚🌱 #vegan #vegano #veganfood #food #foodporn #foodie #avocado #greenfood #veg #vegeterian #snack #snacktime #bread #toast #avocadotoast #green by midietaverde https://www.instagram.com/p/BCqjTZkxxa7/

[vegansnacksite]

SAVOURY PORRIDGE MUG CAKE THING sounds really weird, tastes really nice ingredients: 4 dessert spoons oats 1 tsp instant vegetable stock water method: put oats in mug add stock at water to cover oats mix together put on full power in microwave for 1 min add any other flavourings to taste!! (examples: olive oil, chilli sauce, peanut butter, whatever you like!!)