Healthy Vegan Snacks

Energy Balls

• ¾ cup Medjool dates, pitted and chopped

• ½ cup rolled oats

• ½ cup chopped dried apples

• ½ cup unsweetened almond butter

• ¼ cup chopped pecans, toasted

• 1 tablespoon ground cinnamon

• Step 1 Soak dates in a small bowl of hot water until softened, 5 to 10 minutes. Drain.

• Step 2 Combine oats, dried apples, almond butter, pecans, cinnamon and the soaked dates in a food processor; process until very finely chopped.

• Step 3 Roll the mixture into 12 balls (about 2 tablespoons each). Refrigerate for at least 15 minutes or up to 1 week.

Peanut Butter Banana Toast

• 1 slice whole-wheat bread, toasted

• 1 tablespoon peanut butter

• 1 small banana, sliced

• Cinnamon to taste

Spread toast with peanut butter and top with banana slices. Sprinkle with cinnamon to taste.

Roasted Chickpeas

• 1 (15 ounce) can no-salt-added chickpeas, rinsed

• Nonstick cooking spray

• ¼ teaspoon sea salt

Preheat oven to 425 degrees F. Pat chickpeas dry with paper towels; place on a large rimmed baking sheet. Coat with cooking spray and sprinkle with salt. Bake until crunchy, 30 to 45 minutes.

Krispy Kale Chips

• 1 bunch kale, washed

• 2 tablespoons olive oil

• 1 to 3 teaspoons Old Bay Seasoning

• Sea salt, to taste

• Step 1: Preheat oven to 300°. Remove tough stems from kale and tear leaves into large pieces. Place in a large bowl. Toss with olive oil and seasonings. Arrange leaves in a single layer on greased baking sheets.

• Step 2: Bake, uncovered, 10 minutes and then rotate pans. Continue baking until crisp and just starting to brown, about 15 minutes longer. Let stand at least 5 minutes before serving.

Baba Ghanoush

• 2 medium-sized eggplants

• Olive oil, for drizzling, optional

• 2 tablespoons lemon juice

• 1/4 teaspoon cumin

• 1/2 teaspoon fresh parsley, chopped

• 1 teaspoon onion powder

• 5 cloves garlic, minced; preferably roasted

• Step 1: Gather the ingredients. Preheat the oven to 400 F.

• Step 2: Slice each of the eggplants in half and pierce with a fork in several places.

• Step 3: Roast in the oven for about 45 minutes, or until soft. If you're not worried about added fat, you can drizzle the eggplants with a bit of olive oil first.

• Step 4: Once the eggplants are soft, remove from the oven and allow to cool slightly. Scoop out the inside of the eggplants into the bowl of a food processor or blender, discarding the skin.

• Step 5: Process eggplant with remaining ingredients until smooth. You can also mash all the ingredients together with a fork if you prefer a slightly chunkier texture. Serve and enjoy with chips or your favorite tortilla chip.

No-Bake Granola Bars

• 1 1/2 cups gluten free rolled oats

• 1 cup peanut butter

• 1/2 cup dried tart cherries

• 1/2 cup pistachios

• 1/4 cup flaxseed meal

• 1/2 cup walnuts

• 1/2 cup pumpkin seeds

• 1/4 cup sunflower seeds

• 1/3 cup agave syrup, maple syrup or honey

• 1/2 cup unsweetened applesauce

• Step 1: Line an 8x8-inch baking pan with unbleached parchment paper and set aside.

• Step 2: In a large mixing bowl, or a stand mixer, add all the ingredients. Mix thoroughly until combined.

• Step 3: Press the mixture firmly into the prepared baking pan. Place in the fridge until the mixture sets, about 3-4 hours. Cut into bars and serve. Cover leftovers and store them in the fridge for up to 1 week.

Veggie Snack Wraps

• 4 tortilla wraps

• 1 cup quinoa, uncooked

• 1/2 cup hummus

• 3 oz fresh spinach

• 2 oz sun-dried tomatoes, chopped

• 2 oz shredded carrots

• Step 1: To cook the quinoa, add it to two cups of water or broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 to 20 minutes. Fluff it with a fork and set it aside to cool. Alternatively, you can prepare the quinoa in a rice cooker.

• Step 2: Divide the hummus among the four tortilla wraps and spread the hummus over each wrap, keeping it away from the edges. Divide the quinoa among the wraps and spread it out over the hummus. Add the fresh spinach, shredded carrots and sun-dried tomatoes.

• Step 3: Fold two ends in, and then tightly roll the wrap like a burrito. Slice the wrap in half on an angle. Serve and enjoy!

Cookie Dough Protein Snack

• 2 large or 4 small sweet potatoes

• 3 servings (126 g) vanilla pea protein-based protein powder

• optional: a bit of powder or liquid stevia, to taste, (top with vegan chocolate chips)

• Step 1: Place ingredients in a blender or food professor and mix until it forms a thick dough.

• Step 2: Place in the fridge for a few hours up to overnight to firm up. You can eat it right away but it’s best after chilled in the fridge!

OPTIONAL VEGAN SNACK IDEAS

1. apple and almond butter

2. carrot sticks and hummus

3. air-popped popcorn

4. avocado toast

5. edamame

6. trail mix

7. rice cakes

8. fruits

9. homemade tortilla chips

10. Ezekiel toasted bread