When I first started Veganuary I knew that one of my main challenges would be finding alternative snacks.
I’m a shameless snacker as I find eating little and often better for my energy and concentration levels. I have a rather sweet tooth as well as also being partial to a savoury snack but the trouble is that many of the sweet treats I would typically go for have a dairy or honey content. It has been really interesting (and delicious) exploring other options and getting creative in the kitchen to satisfy my between meal hunger.
Here are some great options I have found:
Crispy roasted chickpeas – these have been a brilliant savoury snack, filling and so easy to make and vary. I roast cooked chickpeas with oil, salt and pepper in a 200c oven, turning every ten minutes until they are all crispy (about 40 minutes). As well as the classic salt and pepper, I have tried, smoked paprika and cayenne; garlic, rosemary and thyme; Chinese five spice; garam masala – all of which have been delicious.
Spiced nuts – very similar to the above but they take less time in the oven – about 20 minutes.
Hummus and carrot sticks – there are so many types of hummus to try and ways to vary it.
Chocolate – there are many types of vegan chocolate out there, especially if you like darker varieties.
Granola – I made my own granola and it has proved to be a brilliantly sweet and filling snack as well as a great breakfast.
Popcorn – another easy one that you can vary with sweet or savoury flavours.
Vegan Baking - With a few handy tips from our chefs and
Vegan Cookery Course tutor Naomi Devlin, I have been able to rustle up some delightful bakes including an almond cake and the chocolate tart from our River Cottage Kitchen’s menu.