#vegansnack

A vegan and gluten-free twist to the classic dosa recipe, perfect for a hearty and nutritious breakfast or snack.

Ingredients: 1 cup rice flour. 1/4 cup urad dal flour. 1/4 cup tapioca flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1 1/4 cups water. Oil for cooking.

Instructions: In a bowl, mix rice flour, urad dal flour, tapioca flour, salt, and baking powder. Gradually add water while stirring until you achieve a smooth batter consistency. Let the batter rest for 30 minutes to 1 hour. Heat a non-stick pan or dosa griddle over medium heat. Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion to form a thin dosa. Drizzle oil around the edges of the dosa and cook until the bottom turns golden brown. Flip the dosa and cook for another minute or until both sides are golden brown and crispy. Repeat with the remaining batter. Serve hot with your favorite vegan chutney or curry.

Prep Time: 45 minutes

Cook Time: 20 minutes

Indulge in the deliciousness of vegan brownies with the classic flavor of s'mores. These gooey treats are perfect for satisfying your sweet tooth without any animal products.

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup almond milk. 1/4 cup vegan chocolate chips. 1/4 cup vegan marshmallows. 1/4 cup crushed graham crackers. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, cocoa powder, coconut sugar, baking powder, and salt. Add maple syrup, almond butter, almond milk, and vanilla extract. Stir until well combined. Fold in vegan chocolate chips. Transfer the batter into a greased baking dish. Sprinkle vegan marshmallows and crushed graham crackers on top. Bake for 20-25 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool before slicing into squares. Enjoy your Vegan S'mores Brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the goodness of vegan chocolate chip cookies that come with a tasty chocolate filling. This recipe makes one serving, so it's great for a quick treat at any time.

Ingredients: 1 tbsp vegan butter. 1 tbsp brown sugar. 1 tbsp white sugar. 1/8 tsp vanilla extract. 3 tbsp all-purpose flour. 1/8 tsp baking soda. Pinch of salt. 1 tbsp vegan chocolate chips. 1 tsp cocoa powder.

Instructions: Preheat oven to 350F 175C. In a small mixing bowl, cream together vegan butter, brown sugar, white sugar, and vanilla extract until smooth. Add flour, baking soda, and salt to the bowl. Mix until combined. Fold in chocolate chips. Divide dough into two equal parts. Press one part of the dough into a small disk. Place a few chocolate chips in the center and fold dough around them to form a ball. Repeat with the other part of the dough. Place both dough balls on a baking sheet lined with parchment paper. Flatten each dough ball slightly with the palm of your hand. Bake for 8-10 minutes, or until edges are lightly golden. Let cool for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy this green-colored raw cookie dough that is good for vegans and great for snacking!

Ingredients: 2 cups rolled oats. 1 cup raw cashews. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1/2 cup vegan chocolate chips. 1/4 cup chopped pistachios optional for green color. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend rolled oats and cashews until finely ground. Add maple syrup, melted coconut oil, almond milk, vanilla extract, and salt. Blend until mixture forms a dough-like consistency. Transfer mixture to a bowl and fold in vegan chocolate chips and chopped pistachios if using. Using your hands, roll the dough into small cookie dough balls and place them on a lined baking sheet. Refrigerate for at least 30 minutes before serving. Enjoy your vegan, green-tinted cookie dough!

Prep Time: 15 minutes

Cook Time: 0 minutes

If you want a tasty vegan snack or dessert, try these crunchy graham sticks with a creamy milk chocolate yogurt dip. If you want something sweet, graham crackers and chocolate yogurt dip are a great combination.

Ingredients: 1 cup graham cracker crumbs. 1/4 cup almond flour. 2 tbsp coconut sugar. 1/4 tsp cinnamon. Pinch of salt. 1/4 cup maple syrup. 2 tbsp melted coconut oil. 1 cup vegan milk chocolate chips. 1/2 cup dairy-free yogurt preferably coconut or almond-based.

Instructions: Warm the oven up to 175F 350C. Put graham cracker crumbs, almond flour, coconut sugar, cinnamon, and salt in a bowl and mix them together. Melt some coconut oil and add it to the dry ingredients. Mix until everything is well mixed and a dough forms. Make thin sticks out of the dough and put them on a baking sheet that has been lined with parchment paper. Place in the oven and bake for 10 to 12 minutes, or until crisp and golden brown. Let it cool down. To make the vegan milk chocolate chips smooth, melt them in a bowl that can go in the microwave for 30 seconds at a time. Add the dairy-free yogurt and mix it in until everything is well mixed. Put the milk chocolate yogurt dip on the side and serve the crunchy graham sticks. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Vegan Poha Chevdo is a crunchy and flavorful snack made from flattened rice, nuts, and spices. It's a popular Indian snack that is vegan-friendly and perfect for munching on any time of the day.

Ingredients: 2 cups thin poha flattened rice. 1/4 cup peanuts. 1/4 cup cashews. 1/4 cup raisins. 2 tablespoons oil. 1 teaspoon mustard seeds. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. 2 tablespoons chopped coriander leaves. 2 tablespoons shredded coconut. 1 tablespoon lemon juice.

Instructions: In a large pan, dry roast the poha until crisp. Remove and set aside. In the same pan, heat oil. Add mustard seeds and let them splutter. Add peanuts, cashews, and raisins. Fry until golden brown. Add turmeric powder, red chili powder, and salt. Mix well. Add the roasted poha to the pan and mix until well combined. Turn off the heat and add chopped coriander leaves, shredded coconut, and lemon juice. Mix thoroughly. Let it cool completely before storing in an airtight container.

Prep Time: 10 minutes

Cook Time: 15 minutes

This vegan recipe for spicy glazed popcorn broccoli is a delicious and healthier alternative to traditional popcorn chicken. The broccoli is coated in a crunchy breadcrumb mixture and baked until crispy, then tossed in a spicy glaze for an extra kick of flavor.

Ingredients: 1 large head of broccoli, cut into florets. 1/2 cup all-purpose flour. 1/2 cup almond milk. 1 cup breadcrumbs. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 cup hot sauce. 2 tablespoons maple syrup. 1 tablespoon soy sauce. 1 tablespoon vegetable oil.

Instructions: Set the oven to 425F 220C and heat it up. Mix flour and almond milk with a whisk in a bowl to make a batter. Put the garlic powder, paprika, salt, and black pepper in a different bowl and mix them together. First, dip the broccoli florets into the batter. Then, cover them with the breadcrumb mixture. Spread the broccoli out on a baking sheet that has been lined with parchment paper. To make it crispy, bake for 20 to 25 minutes and flip it over halfway through. Put maple syrup, soy sauce, hot sauce, and vegetable oil in a small saucepan. Stir over low heat until everything is well mixed. When the broccoli is crispy, add the spicy glaze and toss it around to make sure it's all covered. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These crispy sweet potato fries are a delightful vegan snack or side dish. They are seasoned with smoked paprika, garlic powder, and onion powder for a burst of flavor, and baked to crispy perfection.

Ingredients: 2 large sweet potatoes, peeled and cut into fries. 2 tablespoons cornstarch. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss sweet potato fries with cornstarch until evenly coated. Drizzle olive oil over the fries and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until well combined. Spread fries out in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until fries are crispy and golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes