Today, I made 10 lazy but delicious vegan snacks that are not only easy to make but are also high in protein! Pick one from the list according to your level of laziness LOL!
Check out the video below and scroll down to see the recipes!
In my video “How to Eat Vegan”, one of the tips I mentioned was to carry high-calorie or high-protein vegan snacks with you if possible so you’ll always have something to eat whenever and wherever you feel hungry. This is especially useful if you are outdoors and the vegan options around you are limited.
I decided to film a video featuring 10 high protein vegan snacks that are easy to make for anyone (yes, even for beginner vegans!). If you want to see me fumble around in the kitchen making these recipes, check out the video for a good laugh. 😂
Some of these vegan snacks aren’t going to be a huge surprise to people who have already been watching my channel, but feel free to take notes as you’ll never know when these would come in useful.
Here goes the list!
Snack #1: Edamame beans
Yes, one of my favourite vegan snacks is edamame beans! Half a cup of these contain 90 calories and 9g of protein, making it a great and minimal high-protein snack. They taste awesome, easy to prepare, and come in frozen packs so all you have to do is thaw them out. You can also use them for recipes (as I always do), but they taste great as well with just a little bit of salt (and garlic powder, if I go a little crazy LOL!).
How to prepare as a snack:
- Thaw the edamame beans.
- Place in a bowl and pour a small amount of water.
- Microwave for 1 minute.
- Sprinkle a little bit of salt and mix.
Snack #2: Chickpea Cookies
These are no-flour cookies as these are made from chickpeas, making it a high-protein, delicious snack that appeals greatly for the sweet tooths out there! Using chickpeas for cookies may sound a little unusual and even weird if it’s your first time hearing about it, but trust me — it’s surprisingly good!
There are different kinds of chickpea cookies depending on the ingredients used, but the one I featured in this video has vegan white chocolate chunks and protein powder in it. Taste wise, I prefer my original Chickpea Chocolate Chip Cookies recipe (linked below) but this version has slightly better protein content.
For the complete instructions, you can refer to my Easy No-Flour Chickpea Chocolate Chip Cookies recipe, but see the ingredients for the version with protein powder below.
What you’ll need:
- 1 can chickpeas, drained & rinsed
- 1.5 tsp vanilla extract
- 1 tsp baking powder
- 2 scoops vegan protein powder (around 60g)
- 1/4 cup peanut butter
- 1/2 cup PB2 (powdered peanut butter)
- 1/4 cup maple syrup
- 1/3 cup apple sauce
- 1/2 cup vegan chocolate chips
Snack #3: Tiktok Wrap
Not my idea because I discovered this through a Tiktok video. But this concept can be used for whatever ingredients. This is probably one of the most versatile vegan snacks as you can also make it as a quick lunch!
What you’ll need:
- 1 tortilla wrap
- 2 tbsp hummus
- 1/4 avocado
- 1 tomato, sliced
- 4-5 pieces of tempeh (I used maple bacon flavoured)
- Optional: small handful baby spinach
How to prepare:
- Lay out the tortilla on a chopping board and slice halfway through.
- In each quarter, place the following: hummus, avocado mash and sliced tomatoes, and tempeh topped with baby spinach. You can also do this method with any of your own favourite ingredients!
- Fold up tortilla wrap into a triangular shape (see video for reference) and toast before eating.
Snack #4: Baked Bean Tacos
When buying canned baked beans, make sure to check the ingredients list as some of them might contain animal products. I’m using the Heinz Baked Beans and soft taco shells for this. Just mash some avocado slices onto the soft tacos, top with tomatoes, and scoop on some baked beans before rolling it up!
What you’ll need (for 1 taco):
- 1 soft taco shell
- 1 tomato, diced or sliced
- 1/4 avocado
- 1/4 cup canned baked beans
How to prepare:
- Lay out soft taco and mash on avocado slices.
- Top with sliced tomatoes and scoop on some baked beans.
- Roll up and serve!
Snack #5: Oat Banana Peanut Butter Cookies
For this 3-ingredient recipe, I used Powdered Peanut Butter (or PB2) which has less fat than regular peanut butter. Here’s a comparison of the macros:
Regular peanut butter: around 200 calories per 2 tbsp | 17g fat | 7g protein
Powdered peanut butter: 60 calories per 2 tbsp | 1.5g fat | 6g protein
NOTE: I’m not saying that PB2 is BETTER than regular peanut butter, but if you want to have an alternative that has high protein but lower in calories and fat, then PB2 is a good option. Feel free to use regular peanut butter for a richer taste, if you wish!
What you’ll need:
- 1 ripe banana
- ¼ cup powdered peanut butter (PB2)
- ½ cup + 2 tbsp rolled oats
- Optional topping: around 1/4 cup blueberries or vegan chocolate chips
How to prepare:
- In a mixing bowl, mash a ripe banana and mix with PB2 and rolled oats to make the cookie batter.
- Spoon batter into a lined baking sheet. Flatten each cookie using a wet fork.
- Add 2-4 blueberries or some chocolate chips on top of each cookie (optional).
- Bake at 350°F for 10 – 12 minutes.
Snack #6: DIY Nacho Chips
To make these DIY nacho chips, I used two large tortillas and sliced them into bite-sized nacho pieces. Place in a bowl or baking sheet and drizzle with half a tablespoon of oil. Massage until everything is well-coated, spread onto a baking sheet, and sprinkle with garlic salt and nutritional yeast (feel free to use any seasoning you like!). Bake these at 350°F for 10-13 minutes until crispy. Serve with hummus, guacamole, or salsa.
What you’ll need:
- 2 large tortilla wraps
- ½ tbsp oil
- sprinkle of garlic salt (desired amount)
- around 2 tbsp of nutritional yeast (more if desired)
- Optional dips: hummus (or other bean dip), guacamole, or salsa
How to prepare:
- Preheat oven at 350°F.
- Slice tortilla wraps into bite sized nacho pieces (I used triangle shapes).
- Place in a bowl or baking sheet and drizzle with half a tbsp of oil. Massage until well-coated.
- Spread onto a large baking sheet (they can overlap a little, but should be spread out as much as possible!)
- Sprinkle with desired amount of garlic salt. Then spoon a bit of nutritional yeast on top of each chip.
- Bake at 350°F for 10-13 minutes until crispy.
- Serve with hummus (or other bean dip), guac and/or salsa.
Snack #7: Buffalo Soy Curls + Celery
Soy Curls are dehydrated pieces of soy meat that are perfect as a protein source and pretty easy to flavour, too! Just soak them in water for 5 minutes to rehydrate and soften them up to use for cooking.
Click here to purchase Soy Curls (if you are in the States). If you are in Canada, I buy mine from www.vegansupply.ca.
This recipe is a spicy one since I used buffalo sauce, but I promise you — if you like spicy and savoury snacks, then you have to try this out!
What you’ll need (1 serving):
- 30g dry soy curls, soaked in water & rehydrated
- 1/2 tbsp vegan butter or oil
- Celery sticks
- Garlic salt
- Frank’s hot sauce (or other buffalo sauce of your choosing)
How to prepare:
- Heat vegan butter or oil into a pan (you can also use a non-stick pan if you prefer not using oil).
- Add soaked Soy Curls to the pan and cook until browned.
- Turn off heat and season Soy Curls with desired amount of garlic salt and buffalo sauce. Mix until each Soy Curl is coated with the sauce.
- Plate and serve with the celery sticks and an extra drizzle of hot sauce, if desired!
Snack #8: Chickpea & Avocado Mash on Rice Cakes
If you’ve seen the video above, you’ll see my disappointed face as the avocado I used didn’t look too good. I still used it though because I hate wasting food (but if I could file for a refund for this I will LOL!).
This delicious snack is basically mashed chickpeas and avocado spread on top of these crunchy rice! The taste of avocado and chickpeas feel so heavenly when you bite into the crunchy rice cakes. YUM!
What you’ll need (1 rice cake):
- 1/4 avocado
- 1/3 cup canned chickpeas, drained and rinsed
- 1 tsp lemon juice
- Black pepper
- Garlic salt or regular salt
- 1 crunchy rice cake
- Optional: chopped green onions or cilantro for topping
How to prepare:
- Mash avocado and chickpeas.
- Season with lemon juice, black pepper, and garlic salt.
- Top onto crunchy rice cakes and garnish with chopped green onions or cilantro.
Snack #9: Mini Tofu Balls
This is one of the few vegan snacks I have been envisioning for quite some time now and finally, I was able to breathe some life into it LOL. I got this idea from a vegan frittata I made a few months ago, and I thought why not try to make mini tofu balls for a change? These are perfect for a quick protein snack and would also make a great addition to a meal.
What you’ll need:
- ¼ cup non-dairy milk
- 1 12-ounce block of extra firm tofu
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 sun-dried tomatoes in oil
- 1 cup frozen mixed vegetables
How to prepare:
- Blend together non-dairy milk, tofu, garlic powder, onion powder, turmeric, nutritional yeast, and lemon juice until smooth.
- Chop sun-dried tomatoes and throw into a mixing bowl.
- Add in the tofu mixture and frozen mixed vegetables. Season with salt and pepper and mix until well-combined.
- Wet your hands a little bit with water and use your hands to form little tofu balls before placing them on a lined baking sheet. You can also stick these into little cupcake cups!
- Bake at 350°F for 20-25 minutes until slightly browned on the outside.
- Serve right away or cool then & store them in a tightly sealed container in the fridge for up to 4 days.
Snack #10: Lentil Tacos
The last but not the least vegan snack idea is lentil tacos! For this, I used red split lentils, but feel free to use canned lentils so you won’t need to do any cooking. Just a little side note, red split lentils cook quicker compared to green or brown lentils so if you don’t have canned lentils, red split lentils are the quickest option.
What you’ll need (2 tacos):
- 1/3 cup red split lentils
- ⅓ cup water + more for cooking
- 1 tomato, diced/chopped
- 1 red chili pepper, chopped (optional)
- 2 tsp taco seasoning
- 2 soft taco shells
- 1/2 avocado
- 4 tbsp salsa
How to prepare:
- In a bowl, add in red split lentils and pour in some hot water. Cover it up and let it sit for 10-15 minutes to soften.
- Onto a heated pan, add in the lentils and water, and allow to cook for a few more minutes, adding in small amounts of water at a time, until lentils are soft but not mushy. This should take around 5-10 minutes.
- While the lentils are cooking, chop up tomatoes and chili pepper.
- Season lentils with the taco seasoning. Set aside.
- Place soft taco on a plate and mash avocado with a fork on top. Then add tomatoes, cooked lentils, and chili peppers. Add black pepper and salsa on top (if desired) before serving.
