4 EASY RAW VEGAN SNACK RECIPES | FULLY RAW SNACK IDEAS
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Recipes in this Video
3 recipes
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 bunch kale
- ●2 tbsp olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup nutritional yeast (optional)
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2Wash the kale thoroughly and dry it completely using a salad spinner or paper towels.
- 3Remove the tough stems from the kale and tear the leaves into bite-sized pieces.
- 4In a large bowl, combine the kale pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 5Toss the kale until all the pieces are evenly coated with the oil and seasonings.
- 6If using, sprinkle the nutritional yeast over the kale and toss again to combine.
- 7Spread the kale in a single layer on a baking sheet lined with parchment paper.
- 8Bake in the preheated oven for 20-25 minutes, or until the kale is crispy and slightly browned, stirring halfway through to ensure even cooking.
- 9Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetparchment paperlarge bowlsalad spinner or paper towels
vegetariangluten-freenut-freesoy-free
Ingredients
- ●1 cup cherry tomatoes
- ●1 cup cucumber, sliced
- ●1 cup bell peppers, sliced
- ●1 cup carrots, cut into sticks
- ●1 cup celery, cut into sticks
- ●1 cup broccoli florets
- ●1 cup cauliflower florets
- ●1/2 cup ranch dressing
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp dried dill
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Wash and prepare all the vegetables: cherry tomatoes, cucumber, bell peppers, carrots, celery, broccoli, and cauliflower.
- 2Cut the cucumber, bell peppers, carrots, celery, broccoli, and cauliflower into bite-sized pieces or sticks.
- 3Arrange the prepared vegetables on a large serving platter in an appealing manner.
- 4In a small bowl, combine the ranch dressing with garlic powder, onion powder, dried dill, salt, and black pepper.
- 5Mix the dressing well until all ingredients are combined.
- 6Serve the veggie plate with the ranch dip on the side for dipping.
Equipment
cutting boardknifeserving plattersmall bowlwhisk
veganvegetarianplant-basedgluten-freenut-freesoy-free
Ingredients
- ●4 large bell peppers
- ●2 ripe avocados
- ●1 small onion, finely chopped
- ●1 medium tomato, diced
- ●1 lime, juiced
- ●1/4 cup fresh cilantro, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp chili powder
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the tops off the bell peppers and remove the seeds and membranes.
- 3In a mixing bowl, mash the avocados until smooth.
- 4Add the chopped onion, diced tomato, lime juice, cilantro, garlic powder, cumin, salt, black pepper, and chili powder to the mashed avocados. Mix well to combine.
- 5Stuff each bell pepper with the guacamole mixture, pressing down gently to pack it in.
- 6Place the stuffed peppers upright in a baking dish.
- 7Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 8Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- 9Remove from the oven and let cool for a few minutes before serving.
- 10Garnish with additional cilantro if desired.
Equipment
baking dishmixing bowlknifecutting boardaluminum foil