Hungry for a mid-afternoon perk up snack? Then try these 7 creatively delicious vegan meals!
Pitta pockets (284 kcal)
- 1 wholemeal pitta bread
- 3 tbsp hummus
- 2 handfuls watercress, spinach and rocket salad mix
- 1 tsp olive oil
Halve the pitta bread into 2 pockets and toast until opened. Slather the inside of each with hummus. Stuff with salad, drizzle with olive oil and tuck in.
Date & walnut cinnamon bites (168 kcal)
- 3 walnut halves
- 3 pitted medjool dates
- ground cinnamon, to taste
Carefully cut each walnut half into three slices, then do the same with the dates. Place a slice of walnut on top of each date, dust with cinnamon and serve.
Vegan Cookie Dough (219 kcal)
- 1 can white beans (rinse well)
- 2 tablespoons cashew butter
- 4 tablespoons maple syrup
- 1 teaspoon natural vanilla extract
- 2 tablespoons ground flaxseeds
- 2 tablespoons almond milk
- 1 teaspoon hemp hearts
- 1/2 cup chocolate chips
Place all of the ingredients except for the chocolate chips into a food processor.
Blend until smooth.
Add the chocolate chips and stir well with a spoon.
Serve with vegan cookies or fruit. If you want, you could add some vegan cookie crumbles on top.
Vegan Spinach Artichoke Dip (189 kcal)
- 1 cup white beans, rinsed and drained
- 1/2 cup cashews
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 onion, chopped
- 4 cups fresh spinach
- 2 cloves of garlic, minced
- 1 can artichoke hearts, drained and roughly chopped
- red pepper flakes (optional)
- chopped fresh parsley, to serve
Rinse an drain the canned white beans and put them in a blender together with the cashews, the lemon juice, and the nutritional yeast. If you want to make it a bit easier for your blender, you can soak them in water for 4-6 hours before using them. Put aside.
Heat some oil in a large pan and sauté the onion for about 3 minutes until they become translucent. After 2 minutes, add the garlic. Then add the spinach and cook for 3 more minutes. Season with salt and pepper. Add the artichokes and stir in the white bean cashew mixture.
Again season with salt, pepper, and if using red pepper flakes. Sprinkle with chopped fresh parsley and serve with whole wheat sesame crackers.
Vegan banana & walnut bread (315 kcal)
- 50g coconut oil or sunflower oil, plus extra for the tin
- 200g self-raising flour
- 25g ground almonds
- 1 tsp baking powder
- 75g light muscovado sugar
- 4 dates, finely chopped
- 3-4 very ripe bananas, mashed
- 3 tbsp soya milk
- 75g walnut pieces, toasted
Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.
Fresh orange lollies (72 kcal)
- 3 oranges
- 2 pears, peeled and cored
Finely grate ¼ tsp zest from one of the oranges, then peel them, roughly chop the flesh and put in a bowl (or food processor) with the zest and pears. Blitz until as smooth as you can get it, then pour into lolly containers, poke in sticks and freeze until solid.
Vegan flapjacks (177 kcal)
- 140g dairy-free spread
- 140g soft light brown sugar
- 2 tbsp golden syrup
- 175g rolled oats
- 75g chopped nuts of your choice
- 75g dried fruit (such as raisins, dried cranberries, chopped apricots
Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.