15 Healthy and Easy Plant-Based Snacks for Busy PeopleWritten by Ali Donahue
When life gets busy, it’s easy to reach for junk. And if you’re transitioning to a whole food plant-based diet, you may need some guidance on healthy vegan snack foods. Good news: there are plenty of delicious plant based snacks to keep you plant-based strong when hunger strikes. We’ve gathered some of our favorite snack ideas, whether you’re looking for something to eat on the go or when you’re relaxing at home.
10 Plant Based Snack Ideas (When you Don’t feel like Cooking)
Ready in 3 minutes and found in the frozen section of your grocery store, these tasty little soy beans are an awesome plant based snack that can be dressed up with a little salt if you can have it, your favorite spices (no-salt cajun seasoning is excellent), or just enjoyed as is.
2. Fresh Fruit
Stressed about the sugar content of fruit? You don’t have to be! Unlike refined sugar treats, whole fruit has its fiber and nutrients in tact; fiber helps your body digest that sugar slowly, which keeps your blood sugars in check. So when it comes to plant based snacks, eat fruit freely and often. Some of our favorite fruits to snack on:
- Apple slices with nut butter
- Blueberries and other berries
- Frozen Grapes
- Orange slices
Yes, popcorn is on our list of healthy whole food vegan snacks. Skip the butter and oil and simply air pop your popcorn kernels, then top with whole food vegan toppings: real sea salt, nutritional yeast, cinnamon, whatever floats your boat! (Here's how to pop popcorn without oil on the stovetop – it's super easy, promise!)
Pro tip: if you're short on time, pop your popcorn the night before and only add salt-free seasonings, like nutritional yeast (salt can reduce the shelf-life!). Then seal it in an air-tight plastic bag or glass container to keep it fresh.
4. Lara Bars
Made with fruits and nuts, Lara Bars are one of the few convenience snacks you can find at the grocery store that qualify as plant based whole food snacks. And they're absolutely delicious, to boot!
Smoothies aren't just for breakfast! They make for a great plant based snack, too. And they're versatile as heck. Need some vegan smoothie inspo? Here is our quick guide to making the perfect healthy vegan smoothie, every time.
Pro tip: make vegan smoothie-making easy with MamaSezz Breakfast Smoothie. Just add your favorite plant-based milk.
6. Celery and Peanut Butter
Your preschool teachers were onto something with this plant based whole food snack. Celery and natural peanut butter is a great way to stay full all afternoon -- thanks to all its fiber and plant-based protein.
7. Trail Mix
Trail mix is one of the most popular plant based whole food snacks, and for good reason. It's easy to make and can be made so many different ways. You can grab some at the store (just look for no salt, no oil, no refined sugar) or make this sweet and savory plant-based trail mix at home.
8. Peanut butter stuffed dates
Plant based snack foods for your sweet tooth? Sign us up! Peanut butter stuffed dates are delicious and take a minute to make. All you have to do: remove pits from dates and slice a slit in (keeping date in tact rather than cutting all the way in half) and add a little bit of peanut butter. Want to make it even more of a sweet treat? Add some melted dark chocolate for a decadent yet plant-based dessert.
9. Raw nuts
If you don’t have heart disease, a handful of raw nuts can be a great way to curb cravings and fuel yourself between meals. When it comes to nutrition, walnuts are king in the nut world and make for an excellent plant based snack. They’ve got the highest amount of antioxidants, compared to other nuts. Other good nuts for snacking include raw cashews and raw almonds.
10. Avocado toast
Prefer savory plant based snack foods? Avocado toast can be dressed up or simple, and always delicious. Keep it simple: Smash a ripe avocado, add a little fresh lime or lemon juice, and spread over a toasted piece of your favorite WFPB bread.
5 Plant Based Snack Ideas...When You Have a Little More Time
1. Roasted Chickpeas
Follow this roasted chickpea recipe from Dreena Burton for a quick and savory healthy plant based snack idea that’s easy to make at home. (Wnat to make it into a meal? Add some quinoa, baked and cubed sweet potato, and leafy greens for a delicious Buddha Bowl!)
2. Oil-Free Hummus and Raw Veggies
Hummus is a great source of vegetarian protein and it’s so easy to make at home. With just five ingredients, you’ll be snacking in no time with this oil-free hummus recipe. Enjoy this savory snack with your favorite raw veggies, smeared on toast with avocado, in your favorite plant-based sandwich.
3. Herbed Vegan Cream Cheese
Missing cheese plates but loving your whole food plant-based life and don't want to get back into dairy? Good news: you don't have to! Yep, you can enjoy cheese, dairy-free! How? Whip up some of this super easy herbed vegan cheese at home and serve with your favorite whole grain crackers, juicy grapes, or fresh raw veggies for one of the most crowd-pleasing plant based whole food snacks out there.
And the best part is, you don't have to put a whole lot of elbow grease into this recipe because it uses our vegan Mama's Mac Sauce as the base.
4. Vegan Queso
While we're talking about vegan cheese, bust out your blender to make this easy vegan queso dip. It's made with whole food ingredients believe it or not, and is borderline addicting.
5. Oil-Free Banana Bread Muffins
Yes, baked goods make for healthy plant based snacks when done right! This recipe for oil-free and refined sugar–free banana bread muffins is a great batch-cook snack for the plant-based snacker with a sweet tooth. Bake once, snack all week.
BONUS: The Plant Based Vegan Snack for your Sweet Tooth
Now you don't have to decide between healthy habits and your late-night sweet tooth cravings. Order the MamaSezz Not-a-Cookies for a guilt-free and delicious plant based snack, delivered to your door.
Must Have Cookies!
By Ali Brown
Ali is a nutrition and lifestyle writer and editor, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.
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