Vegetarian Snacks

Vegetable Snacks?

Vegetarian snacks are a great solution to the problem of nibbling. We all love to snack between meals. The problems is we usually have junk food or other unhealthy choices.

On this page, you can find a ton of healthy and delicious vegetarian snacks that are easy to make. If you would like to add a few of your own vegetarian recipes, just scroll down to the bottom of the page, type in your recipe, and hit submit. Now let’s start snacking!


Tofu Jerkey

Catagory: Vegetarian Snacks

2 blocks firm tofu 1/2 can tomato paste 1/4 c. natural sweetner or brown sugar 1/4 c. tamari 2 tbsp. fresh grated ginger garlic powder to taste coarse black pepper-lots canola oil for frying salt to taste (liquid smoke opt.)

Slice tofu into strips, fry on high heat until slightly brown, cool on paper towels and set aside. Heat oven to 350.

In a saucepan, combine tomato paste, sugar, tamari ginger, garlic and black pepper to your liking. Cook on medium heat for about 15 minutes. Taste regularly as this creates a syrupy mixture and adjust the ingredients to your liking.

Toss 1/2 the sauce mixture with the fried tofu strips, then bake in the oven until bubbly, crispy at the edges. Let it cool a bit, then glaze with the rest of the mixture.

It’s not as leathry as other jerkeys, but I can’t think of another good name for it. It should be kind of tough when the product is finished. Let it cool for best results.

Serves: 4

Preparation time: 1 hour


Roasted Soyanuts

Catagory: Vegetarian Snacks

1 cup dried soybeans 1 qt. cold water 1/2 tsp. salt ***Can add Bragg or Soya Sauce to taste.

Preheat oven to 350°, Line baking pan w/foil and spray w/cooking spray. Rinse beans thoroughly, sort and discard any stones or debris that remain. Place beans in a bowl and cover with cold water. Soak beans in water 3 hours. Drain the beans and pat dry. Place beans in a single layer on prepared pan. Bake 35 to 45 minutes, stirring occasionally until well browned. Using foil like a chute, slide into a small bowl and toss w/salt, while hot from the oven. After thoroughly cooled, cover and store in the refrigerator. May also be dry roasted.

Makes 2 1/2 cups.


Tomato Pesto Toasties

Catagory: Vegetarian Snacks

2 thick slices crusty bread45 ml/3 tbsp cream cheese or fromage frais10 ml/2 tsp red or green pesto1 tomato1 red onionsalt and freshly ground black pepperchopped basil, to garnish

1-Toast the bread slices until golden brown on both sides. Leave to cool.

2-Mix together the cheese and pesto in a small bowl until well blended, then spread thickly on the toasted bread.

3-Using a large sharp knife, cut the beef tomato and red onion crossways into thin slices.

4-Arrange the tomato and onion slices, overlapping, on the toast and season with salt and pepper. Transfer to a grill rack and heat through under a hot grill. Serve, garnished with chopped basil.

COOK’S TIPAlmost any type of crusty bread can be used for this recipe, but Italian olive oil bread and French bread will give the best flavour.


Apricot Flapjacks

Catagory: Vegetarian Snacks

2 cups of oat flakes2 tablespoons of golden syrup1 tablesoon of vegan margarine1 tablespoon of light brown sugarabout 10 dried apricots chopped up quite small

Melt the syrup, sugar and margarine together in a pan over a gentle heat. When thouroughly melted mix in the oats and apricots and press the mixture into an oiled cake tin. I find a 8 inch square tin does well.

Bake in the oven for 10-20 minutes at 190C/380F or until just beginning to brown.

Cut lines into the ‘cake’ while still warm. Cool and break into bars.


Pumpkin Seed Cheese (Raw)

Catagory: Vegetarian Snacks

filtered water for soaking seeds2 cups raw pumpkin seeds1 bunch parsley1 Tbs. garlic1 Tbs minced ginger1 tsp. minced jalapeno1/4 cup Nama Shoyu (Bragg soya sauce), or 1 1/2 tsp. Celtic sea salt. 1/3 cup olive oil1/2 cup fresh squeezed lemon juice

In a container filled with water, soak pumpkin seeds for 15 minutes. Drain and put in food processor with the rest of the ingredients above and blend until creamy.

Keeps 2 days in the refrigerator.

makes 2 1/4 cups.



Kale Chips

Catagory: Vegetarian Snacks

Wash some kale leaves. Tear them into bite-sized pieces. Dry with papertowels or in a salad spinner. Toss in a bowl with olive oil, pluswhatever seasonings you want. I used soy sauce and garlic powder.Spread in a single layer on a baking sheet. Bake at 350 degrees forabout 15 minutes.


Morning Glory Muffin Bars

Catagory: Vegetarian Snacks

1-½ cups all-purpose flour1-½ cups bran cereal¼ cup toasted sesame seeds1 Tbsp baking powder1 tsp cinnamon1 tsp allspice (optional)½ tsp baking sodapinch salt1 egg¾ cup buttermilk or low-fat yogurt½ cup brown sugar1/3 cup vegetable oil2 Tbsp molasses or honey1-½ cup grated carrots½ cup chopped dates or raisins

In a large bowl, combine flour, bran cereal, sesame seeds, baking powder, cinnamon, allspice, baking soda and salt. In a separate bowl, whisk egg with buttermilk, brown sugar, oil and molasses. Stir egg mixture into flour mixture just until moistened. Stir in carrots and dates. Spread mixture in oiled 13×9-inch baking dish and bake in preheated 350 degree oven for 25-30 minutes or until centre springs back when gently touched. Cool and cut into bars.

Makes 24 bars.Per bar: 119 calories, 4 grams fat


Zucchini & Cherry Tomato Tartlets

Catagory: Vegetarian Snacks

Ingredients:4 sheets short crust pastry, thawed300g (10 oz) zucchini, grated2 eggs, lightly beaten150g (5 oz) ricotta70g (2½ oz) parmesan, gratedHandful of fresh basil, chopped2 tbs pine nuts, toastedSea salt & pepper12 large or 16 small cherry tomatoes

Method:Preheat oven to 180C (350F). Grease four individual pie tins.

Use a plate approx 17cm in diameter to use as a template to cut four circles of pastry. Place the dough over a pie tin and ease it into the tin.

Combine all of the remaining ingredients except cherry tomatoes in a large bowl and mix well to combine.

Spoon the zucchini mixture into the pie tins then place tomatoes on top of each tartlet, pressing them in slightly. Fold the overhanging pastry in towards the middle of the tartlets, gathering it a little as necessary.

Place the tartlets on a tray and bake for 40-50 mins, or until the zucchini filling has set and browned a little, and the tomatoes are a little bit shrivelled.

Remove from oven and allow to cool.

To freeze: Place the cooled tartlets in a freezer bag or plastic container (with or without the tart tins) and place in the freezer.

Defrost: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge). Not suitable for the microwave.

To reheat: Bake in 200C (400F) oven for about 20 mins, or until heated through.Serve: Great with a baby spinach, pine nut and currant salad

serves 4


Vegetarian Chili Cheese Fries

Catagory: Vegetarian Snacks

2-3 soy burgers1 packge of regular friesshredded taco cheeseonion chopped(optional)chili seasoning packtomato juice

Take 2-3 soy burger patties from the store’s freezer area and brown with onion. when brown drain and set aside. open up the fries put on a cookie sheet and bake for 25 minutes flipping halfway through the process. when fries are done let cool for 3 minutes… now put the soy burger crumble it and add tomato juice and seasoning pack and cover for 10 minutes.. scoop chilli on top of fries and add shredded taco cheese!!!!enjoy

Other Vegetarian Snacks:

Vegetarian Pizza

Vegetarian Casseroles

Joel Dreher MS EdS
Latest posts by Joel Dreher MS EdS (see all)


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