Daily Vegan

Category: Snacks

In the ‚Snacks‘ category on Daily Vegan you will find many delicious snack ideas, for in between meals, to take with you or for a party buffet and a picknick.

The whole vegan snack world – ready to cook at home.

These snack recipes are easy to make and offer a variety of flavours and textures, from sweet to savory to refreshing. Perfect when you get a little hungry.

Vegan recipes? Check out Daily Vegan!

  • Vegan fish fingers, ahoy!

    Vegan fish fingers, ahoy!

    Ahoy!
    Today it’s time for fish fingers. Vegan fish fingers of course. Home made and tasty, crispy, fried in a pan and fresh onto your plate.
    I made a vegan remoulade for dipping and green salad on the side. I also love them with fried potatoes and spinach or with potato salad.

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    Ingreditens for 10 fish fingers:

    1 can (500-550 g/19-20oz ) jackfruit
    1 cup light vegetable stock
    2 tbsp vital wheat gluten
    1 tbsp lemon juice
    3 tbsp gram flour (chick pea flour, garbanzo flour)
    1/2 tsp nori flakes
    1/4 tsp onion powder
    1/4 tsp liquid smoke
    6-7 tbsp breadcrumbs

    Breading:

    2 tbsp flour
    2 tbsp gram flour (chick pea flour, garbanzo flour), mixed with 6 tbsp water
    1 tsp nori flakes
    6-7 tbsp breadcrumbs

    vegan butter or oil for frying

    Directions:

    Rinse the jackfruit. Cut off the hard edges of the jackfruit flesh. Squeeze the jackfruit flesh, so the brine comes out.
    Bring the vegetable stock to a boil in a large pan. Add the jackfruit and let it simmer for about 15 minutes, until the jackfruit has fallen apart into it’s streaks and all the stock is absorbed. Stir often in between and press onto the jackfruits with a wooden spoon, so they come apart easier.
    Take it from the stove and let it cool off.

    Put the jackfruit into a bowl and sprinkle it with the vital wheat gluten, lemon juice, gram flour, 1/2 tsp nori flakes, onion powder and liquid smoke. Add 4 tbsp of breadcrumbs and knead everything together with your hands. Add more and more breadcrumbs kneading until you recieve a firm dough.

    Cool down the dough in the fridge for 15 minutes or longer. Form the dough into 10 fish fingers. If there are very large jackfruit seeds in the dough, just remove them.

    For the breading stir 1 tsp of nori flakes into the gram flour mixed with water. Put some flour onto a plate and breadcrumbs onto another.
    Turn the fish fingers in the flour, then dip them in the gram flour mixture. Afterwards turn them inside the breadcrumbs.

    Heat up some vegan butter or oil in a frying pan and fry the fish fingers until they are crispy and golden brown.

    Enjoy your meal!

    You can also store the fish fingers in the freezer before frying them. So you can always make some ahead and prepare a quick meal, when time is short.

  • Borek with spinach and feta stuffing

    Borek with spinach and feta stuffing

    Do you like boreks? In this recipe I am going to show you how to make a huge borek spiral. Yummy, crispy filo dough filled with spicy spinach and homemade vegan feta.
    Rarely you can find vegan spinach boreks in supermarkets or Turkish snack bars. But even if you do, this feta version is just so much better!

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    Ingredients for a 28cm (11 inch) borek:

    Vegan feta:

    2 blocks of very firm tofu (about 400 g)
    2 lemons, the juice
    4 tsp oregano
    8 tsp salt
    4 tsp thyme
    4 tsp rosemary
    2 tsp black pepper, grounded
    8 tbsp olive oil

    3-4 large round sheets of filo (yufka) pastry, about 70 cm (28 inch) in diameter

    Stuffing:

    450 g spinach (frozen, finely chopped)
    1 onion, diced
    2 spring onions, diced
    1 clove of garlic, finely chopped
    50 ml vegan cream
    1 tbsp paprika
    salt to taste
    pepper to taste

    100 ml soy milk
    1 tbsp gram flour

    Oil

    1 tsp black cumin
    1 tsp sesame seeds

    Directions:

    Feta:

    Preheat the oven to 180°C (360°F) top and bottom heat.
    Mix together the olive oil with the lemon juice, oregano, thyme, rosemary, salt and pepper.
    Cut the tofu into halves, then cut it into cubes, about 1cm (1/3 of an inch) in size. Turn the cubes inside the marinade.
    Then bake the marinated tofu in the oven for 30 minutes. Turn it over after 15 minutes.
    Afterwards allow to cool slightly.

    Filling:

    Thaw the spinach. Put it in a fine-mesh sieve and press it a little with your hands, so the liquid comes out.
    Heat some oil in a pan and roast the diced onions. Add spring onions and the chopped garlic clove and sauté.
    Crumble the feta and mix with all ingredients for the filling. Season with salt and pepper.

    Preheat the oven to 180°C (360°F) top and bottom heat.

    Mix the chickpea flour with 3 tablespoons of water, then stir in the soymilk.
    Brush a round baking dish or tarte dish with a bit of oil.

    Carefully unfold the filo sheets. Attention, they tear apart easily. Use a pair of scissors to cut the dough sheets into halves.
    Lay out half a filo sheet and brush it generously with the soy milk mixture.
    Apply a 1-2 cm (1/3-1/2 inch) thick trace of the filling along the straight edge of the dough. There should be a few centimetres of space to the left and right, as well as to the straight edge. Fold in the free edges over the filling. Now carefully roll up the dough, it should tear as little as possible.
    Carefully put the filled dough sausage into the oiled form. Try to hold it as stable as possible, because it breaks easily.
    I start at the outer edge and lay out the shape. I gradually work my way inwards until the shape is completely laid out like a snail.
    Brush the borek with the soy milk mixture and sprinkle with black cumin and sesame seeds.

    Bake in the oven for about 30 minutes, until the borek has turned golden brown and crispy.

    Let it settle and cool for about 10 Minutes. Then cut it into pieces like a cake or a pizza.

    Enjoy your borek spiral!

  • Hummus – creamy and full-bodied flavoured

    Hummus – creamy and full-bodied flavoured

    Hummus! is there anybody who does not love Hummus? The oriental speciality made from chickpeas, tahini (sesame paste), olive oil and lemon juice.

    It is mostly eaten in Lebanon, Syria and Isreal. Often as a starter, always with bread. Hummus fits in just wonderful on any buffet. It is very tasty with falafel, fried or baked vegetables and other dishes.
    All hummus recipes vary a bit. I add a bit of paprika and parsley to mine.

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    Ingredients for about 300 ml Hummus:

    250 g chick peas (can, glass or pre-cooked), rinsed
    10 tbsp olive oil
    3 tbsp tahini (sesame paste)
    juice of 1 lemon
    2 cloves of garlic, roughly cut
    1 tsp paprika
    1 pinch of cumin
    1 tsp salt
    2 tbsp parsley, chopped

    optional: parsley and olive oil for garnish.

    Directions:

    Use a blender to mix all ingredients, except for the parsley, to a smooth purée. The Hummus should not contain any chickpea pieces any more and it should be soft and creamy.
    Stir in the parsley.
    Serve in a nice bowl and garnish with olive oil and parsley. If you like, you can also sprinkle some roasted sesame or sumak on top of it.

    The hummus stays fresh in the fridge for a few days, when kept in an airtight container.

    Tips:

    – Replace some of the olive oil with chilli oil and add some chilli flakes to make a hot and spicy chilli hummus. Or you can mix the hummus with small dried tomato pieces. It is also very tasty with freshly chopped mint leaves.
    – Keep the can water from the chick pea can and use it as Aquafaba. You can use it as egg whites for vegan meringues, pavlovas, mousse au chocolat or as the meringue topping on lemon meringue pies.

    More vegan recepis, that go well with bread?

    Try my meatball sandwich, with homemade subway bread, smoked bacon, made from seitan or delicious egg salad for sandwiches.

  • Scrambled tofu – tasty and very easy to make

    Scrambled tofu – tasty and very easy to make

    Here is my basic recipe for hearty, delicious scrambled tofu. The sophisticated, tasty and easy vegan alternative to scrambled eggs! With egg flavor and scrambled egg consistency. Just as delicious as the original.

    Scrambled eggs made from tofu is delicious with fresh herbs
    Scrambled eggs made from tofu is delicious with fresh herbs

    Vegan scrambled eggs made from tofu, quick and easy

    My recipe is based on firm tofu, like you can find in any supermarket, and the other ingredients are also available everywhere and inexpensively.

    The only thing you might only get in larger supermarkets, Indian supermarkets or vegan shops is Kalak Namak. This is an Indian, sulphurised salt that gives vegan egg dishes the typical egg flavour. So you can use it often and in many different ways.

    Scrambled tofu is quick and easy to prepare and is therefore ideal for a leisurely breakfast, for example as part of an English breakfast or as an egg and cheese breakfast burrito. But vegan scrambled eggs are also suitable for a quick after-work meal, as a protein-rich side dish or as a hearty snack in between meals.

    Veganes Rührei mit Pfifferlingen gebraten. Köstlich!
    Vegan scrambled eggs fried with chanterelles. Delicious!

    Scrambled tofu is very low budget

    This dish is not only very tasty, but also very inexpensive and can be prepared in just 5 minutes. Guaranteed to succeed and easy on the wallet. Healthy and high in protein.

    These ingredients taste very good as an addition to scrambled tofu

    As with scrambled eggs made from chicken eggs, you can also add other ingredients to scrambled tofu. These can be fried in the pan beforehand or simply fried with the rest.
    Here are some delicious suggestions:

    • Fried potatoes
    • Onions or spring onions
    • Mushrooms or chanterelles
    • Tomatoes
    • Peppers
    • Vegan sausages, for example sliced ​​sausages
    • Vegan chorizo ​​in cubes
    • Vegan ham cubes
    Scrambled Tofu, saftig und würzig und ergänzt mit gebratenen Pfifferlingen
    Scrambled tofu, juicy and spicy and complemented with fried chanterelles

    More recipes for vegan egg dishes to try:

    English Breakfast mit selbstgemachtem, veganen Rührei.
    Full English with homemade, vegan scrambled eggs.

    Show me your scrambled tofu

    Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my vegan scrambled eggs and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

    Vegan scrambled eggs – preparation in pictures

    Here I show step by step in photos how I prepare my vegan scrambled eggs made from tofu. Then I’ll move on to the recipe.

    1. Mixing all of the ingredients.
    1. Mixing all of the ingredients.
    2. Fry the vegan scrambled eggs in the pan until well cooked.
    2. Fry the vegan scrambled eggs in the pan until well cooked.
    Scrambled Tofu – with grilled tomatoes, vegan farmer’s salad and bread
    Scrambled Tofu – with grilled tomatoes, vegan farmer’s salad and bread

    Ingredients for 2 portions scrambled tofu:

    1 block firm tofu
    1 tbsp spirit vinegar
    150 ml soy milk
    2 tbsp ketchup
    1 tsp turmeric
    1/4 tsp salt
    1/2 tsp Kalak Namak (Indian black salt)
    1/2 tsp black pepper
    1/4 nutmeg
    Oil for frying

    Directions:

    Crumble the tofu into small pieces. Add all ingredients into a big bowl and mix them thoroughly.

    Heat a bit of oil in a pan and pour the tofu mixture into it. Fry it until it turns golden brown. Stir occasionally. The scrambled tofu is ready, when it does not look wet any more.

    This dish is delicious with toast or just as it is, as a side dish, for a full English or inside of breakfast wraps.

    Enjoy your meal!

    Hint:

    Fry some diced onions, slices mushrooms, tomato, peppers, vegan sausages other ingredients, before you add the tofu to the pan and fry it together. It makes a very delicious meal!

    More vegan recipes?

    Try some crispy vegan chicken drumsticks on veggies or poppy seed streusel cake.