For today’s recipe, I shared THREE delicious, high protein and healthy vegan snacks! Make sure to watch the video below for visuals, and to scroll down if you need the written recipes~
Healthy and high protein vegan snacks can be hard to come by in grocery stores or they might be quite expensive to buy (especially if they are marketed as “vegan” products. One of the best ways to make sure you are eating healthy snacks is to prepare them yourself, and no, it doesn’t have to be difficult or complicated!
And no, you won’t have to hoard those vegan protein bars you saw at the grocery store! Don’t get me wrong, they come in handy for sure when you need a convenient snack, but with a little preparation, you can have healthy and affordable snacks ready to go when you need! Today, I shared THREE delicious AND healthy vegan snacks that are also easy to make ahead and therefore, lessens the need to turn to unhealthy ready-made and expensive snacks out of convenience. Say hello to the following:
🔹Veggie & Edamame Dip Snack Box
You know those little snack boxes that contain an assortment of different veggies, biscuits or treats? This is made using the same concept, only that the ingredients are freshly prepared fruits and veggies that you can dip in some hummus. The concept is simple and I’m providing you with a gentle reminder… Yum!
🔹Strawberry & Chocolate Protein Yogurt Dip
I wanted to make a simple but healthy & delicious high protein dip that I can have with strawberries. Since chocolate dipped strawberries are absolutely delicious, I wanted to make a healthier, high protein version! This is perfect to use as a dip for the different fruit slices but especially strawberries (or you can even go straight to making this Vegan Yogurt Smoothie Bowl if you’re feeling a little extra 😉).
🔹Chocolate Cookie Dough Balls
These are delicious chocolate cookie dough balls where I used chickpeas as a base – yes, chickpeas! Perfect as a sweet snack, or as a high-protein dessert! Not the prettiest (I’m sure you could make them prettier), but it is truly a sweet treat.
🔹Baked Tofu Fries with Nooch
Isn’t it obvious that I love tofu? Here, I coated some tofu with nutritional yeast and some other spices and baked these little pieces to make a crispy, delicious high-protein snack! Perfect for dipping with ketchup, BBQ sauce, or any other sauce you like.
Let’s get to the recipes…
Veggie & Edamame Snack Box (Meal Prep style)
Ingredients (makes 3 servings):
(these are what I used in this recipe, but feel free to add any vegetables or fruits you like!)
- 3 stalks of celery
- 5 regular-sized carrots
- 1 orange
- 2 cups edamame beans
- 2 tbsp (per serving) hummus
- Optional: salt for the edamame beans
- Peel and chop up the veggies and the orange into smaller pieces.
- Arrange chopped veggies and fruit into a food container.
- Scoop in some hummus and add in the edamame beans.
- Store in the fridge as a grab & go snack. Enjoy with crackers or nuts, if desired!
Strawberries & Chocolate Protein Yogurt Dip
- 1 cup plant-based plain yogurt, unsweetened
- 1-2 scoops vegan chocolate protein powder
- 1-2 tbsp vegan chocolate chips or chocolate chunks
- Optional: low sugar syrup
- Many strawberries!
- Mix vegan yogurt and chocolate protein powder in a medium-sized mixing bowl, until mixed well. Add in small amounts of protein powder at a time to get the desired consistency.
- Melt vegan chocolate chips in the microwave in 10-20 second increments until just melted. Mix in some syrup if the chocolate comes out too thick.
- Add melted vegan chocolate into the bowl with the vegan yogurt + protein powder mix. Mix until well-combined.
- Use as a dip for strawberries, apples, and any fruit of choice. Enjoy!
Chocolate Cookie Dough Balls
- 1/4 cup rolled oats
- 1 can chickpeas, rinsed & drained (for a smoother consistency, take out the skins)
- 1/3 cup nut butter (I used almond butter but would recommend peanut butter!)
- 3-5 tbsp maple syrup or agave nectar
- 1/2 tbsp vanilla extract
- 1/2 tsp cinnamon
For the chocolate coating:
- 1/4 cup coconut oil
- ⅓ cup cocoa powder
- 2 tbsp maple syrup
- A pinch of salt
- Blend rolled oats in a food processor to create oat flour.
- Add chickpeas, almond butter, maple syrup, vanilla extract, and cinnamon into a blender. Blend until the consistency is creamy.
- Place cookie dough in a container and store in the freezer for at least 30 minutes to allow the dough to get harder and easier to mold.
- Make the chocolate coating by mixing together coconut oil, cocoa powder, maple syrup, and salt in a microwave-safe bowl. Heat it up in a microwave in 20-second increments until melted & mixed well. Let it cool a bit.
- Roll frozen cookie dough into little balls and dip in the chocolate coating. Place the chocolate coated balls onto a lined baking sheet. Repeat until you’ve used up all the cookie dough.
- Place the coated balls back into the fridge or freezer to let the chocolate harden again.
- Put in a container and store in the fridge to eat for later (or you can head straight to eating it by dipping a chickpea cookie ball into the chocolate dip. YUM!).
Baked Tofu Fries
- 1 block extra firm tofu
- 1 tbsp oil
- 2 tbsp nutritional yeast
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tsp salt
- To press, cover the tofu with some paper towels and press it with a heavy object such as a wok or pot for about 10-20 minutes (optional).
- Preheat the oven to 400 degrees F.
- Cut tofu into fries shapes, but a little thicker as they will become smaller in the oven (see video for reference).
- Place into a mixing bowl and drizzle on some oil. Mix until well-coated (use your hands and be careful not to break the tofu).
- Add in nutritional yeast, onion powder, garlic powder, and salt. Toss until the tofu is well-coated.
- Place tofu onto a lined baking sheet (make sure they’re not touching each other) and bake in the oven for 30-40 minutes (flip halfway).
- Let it cool for 10 minutes (they will become slightly harder as they cool) and serve with ketchup, BBQ sauce, or any dip of choice; or simply store them in a tightly sealed container and enjoy throughout the week.