Eat Clean Snacks (Vegan)


If you’re vegan and usually rely on snacks between the long stretch between meals, there are plenty of options that require little to no prep. Make the most of your cooking time by preparing big-batch items that you can eat several times—store in the freezer if you have to. Here are a few great options:

1. Za’atar Popcorn

Za’atar is a Middle Eastern spice blend usually made with sesame seeds, thyme, oregano, and tart sumac. Its complex line-up of flavors makes it an incredibly easy way to upgrade a standard bowl of popcorn: Toss the popcorn with olive oil, sprinkle on some za’atar, and start gorging.

2. Kale Chips

Kale is very high in beta-carotene, vitamin A, vitamin C an is rich in calcium making it a superfood. Kale chips are quite easy to make yourself, but if you are pressed for time you can always buy some at your local health food store.

3. Smoothies

These are delicious, filling and fun to make. There are so many possibilities when it comes to smoothies. They can be as simple as bananas, greens of choice and water or a little more sophisticated with added chia seeds, raw cacao powder, goji berries etc. Get your smoothie on and have it ready first thing in the morning by making it the night before.

4. Muffins and Cookies

I know what you’re thinking. Muffins and cookies sound like the very antithesis of clean snacks. However, these do not have to be unhealthy at all. You can substitute regular flour for coconut or almond flour and swap sugar for honey or maple syrup.

5. Hummus

Store-bought hummus made after the Israeli fashion is super creamy, but generally lacking in flavor. Meanwhile, you can get tons of good flavor out of homemade hummus (that is, if you’re using dried beans and garlicky tahini sauce), but achieving that smoothness can be a challenge. To get there, we offer two essential tips: First, overcook the chickpeas, until they’re totally falling apart. Second, purée them in a blender, skins and all, while they’re still hot.

6. Pan Con Tomate (Spanish style grilled bread with tomato)

This Catalan tapa comes together in about as much time as it will take you to read this paragraph. Because it’s so simple, though, using the best ingredients you can find is crucial. Start by drizzling crunchy ciabatta slices with good olive oil and toasting them, then rub them with garlic once they’re crisp. Spoon on a pulp of ripe summer tomatoes, and finish with more olive oil and flaky salt. It couldn’t be simpler or more satisfying.


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