9 Vegetarian Late Night Snacks

9 Vegetarian Late Night Snacks

A vegetarian diet is a healthy diet that has its own style and way of preparing meals. In this article, we collected 9 of the best Vegetarian recipes Easy to prepare.

Ragin’ Cajun Popcorn

Makes 8 to 10 cups

One of the best vegetarian recipes for kids. Adding spices to popcorn transforms it from ordinary snack food to party fare. I guarantee the Cajun seasoning in this recipe to wake up your taste buds, but why stop here? Experiment with other flavors, such as curry spices or jerk spice seasonings.

1 tablespoon dried oregano.
1 tbsp smoked paprika.
¹⁄₄ cup olive oil.
1 teaspoon ground cumin.
¹⁄₄ teaspoon ground cayenne.
¹⁄₃ cup popcorn kernels.
¹⁄₂ teaspoon garlic powder.
¹⁄₂ teaspoon onion powder.
¹⁄₂ teaspoon celery salt.

Ragin' Cajun Popcorn — Ragin’ Cajun Popcorn

In a small bowl, combine the oregano, paprika, cumin, garlic powder, onion powder, celery salt, and cayenne. Mix well and set aside.

In a large saucepan, combine the oil and popcorn. Cover tightly and place over high heat, shaking the pan occasionally. Once popping begins, continue shaking the pan until the popping almost stops. Transfer the hot popcorn to a large bowl. Sprinkle with the spice mixture and mix well. Serve immediately.

Gluten-free recipes

Asian Vegetarian Mix

Makes about 11 cups

One of the vegetarian recipes Asian flavor. Wasabi peas, soy sauce, and the use of rice cereal give this party mix an Asian nuance. For more Asian flavor, use scissors to cut a sheet of nori into 1-inch strips and then cut those strips into thin matchstick-size strips. Just before serving, toss the prepared nori into the party mix.

6 cups popped popcorn

2 cups bite-size crisp rice breakfast cereal squares

1 cup unsalted roasted cashews or peanuts
1 cup small pretzels.
1 cup wasabi peas.
¹⁄₄ cup vegan margarine.
1 tablespoon soy sauce.
¹⁄₂ teaspoon garlic salt.
¹⁄₂ teaspoon seasoned salt.

Preheat the oven to 250°F. In a 9 x 13-inch baking pan, combine the popcorn, cereal, cashews, pretzels, and peas.

In a small saucepan, combine the margarine, soy sauce, garlic salt, and seasoned salt. Cook, stirring, over medium heat until margarine is melted, about 2 minutes. Pour over the popcorn mixture, stirring to mix well. Bake for 45 minutes, stirring occasionally. Cool completely before serving.

Check out the latest posts;

Sesame Vegetarian Pita Chips

Makes 64 chips

Vegetarian Recipes: 9 Easy Vegetarian Snacks

Sure, you can buy pita chips in the store, but making your own is easy and economical. This recipe is easily halved or doubled, according to your needs.

(7-inch) pita breads

Toasted sesame oil

¹⁄₃ cup sesame seeds Salt

Preheat the oven to 350°F. Carefully slice each pita bread into two circles with a serrated knife. Lightly brush oil onto the inner side of each circle.

Cut the pita circles into eighths and arrange the pieces on a baking sheet in a single layer, oil side up. Sprinkle with sesame seeds and salt to taste. Bake until golden brown, about 10 minutes. Serve warm or at room temperature. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 1 to 2 days.

Check out keto recipes:

Vegetarian Tortilla Chips

Makes 32 chips

Homemade tortillas taste great fresh from the oven—an advantage you don’t get with commercial chips. You can also season these chips to suit your own taste—adding more or less salt and even spicing things up by sprinkling on some chili powder and cayenne.

4 (6-inch) flour tortillas.
Olive oil or nonstick cooking spray.
Salt.

Preheat the oven to 350°F. Lightly brush both sides of the tortillas with oil. Cut each tortilla into eighths and place the triangles on a baking sheet.

Sprinkle with salt to taste, and bake until crisp and lightly browned, 8 to 10 minutes. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 1 to 2 days.

Check out the latest posts;

Black Sesame Wonton Chips

Makes 24 chips

Black sesame seeds give these chips an exotic, sophisticated look, but if they are unavailable, regular white sesame seeds can be used instead.

12 Vegan Wonton Wrappers.
Toasted sesame oil.
¹⁄₃ cup black sesame seeds.
Salt.

Preheat the oven to 450°F. Lightly oil a baking sheet and set aside. Cut the wonton wrappers in half crosswise, brush them with sesame oil, and arrange them in a single layer on the prepared baking sheet.

Sprinkle wonton wrappers with the sesame seeds and salt to taste, and bake until crisp and golden brown, 5 to 7 minutes. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 1 to 2 days.

Check out dairy free recipes:

Roasted Chickpeas

Makes about 1¹⁄₂ cups

This crunchy high-protein snack is a nice change from nuts and chips. I sometimes toss a few in my salad, too. For a spicy version, sprinkle crushed red pepper or ground cayenne on the chickpeas.

1¹⁄₂ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed.
2 tablespoons olive oil.
Salt.

Preheat the oven to 375°F. In a small bowl, combine the chickpeas and oil. Toss to coat. Spread the chickpeas in a 9 x 13-inch baking pan and sprinkle with salt to taste. Roast until the chickpeas are crisp and browned, about 30 minutes.

Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

Fiery Pumpkin Seeds

Makes about 2 cups

Shelled pumpkin seeds, sometimes called pepitas, are available in Latin American groceries and natural food stores.

1 teaspoon sweet paprika.
¹⁄₂ teaspoon ground cumin.
¹⁄₄ cup olive oil.
1 teaspoon Tabasco sauce.
2 cups shelled pumpkin seeds (pepitas).
Salt.

Preheat the oven to 400°F. In a small bowl, combine the paprika and cumin. Whisk in the oil and Tabasco. Add the pumpkin seeds and toss to coat.

Spread the seeds on a baking sheet and bake until fragrant, about 5 minutes. Remove from oven, sprinkle with salt to taste, and cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

Personalized Trail Mix

Makes about 3 cups

The best part about making your own trail mix is that you get to decide what goes in it. Don’t like coconut? Leave it out. Want more cashews? Put them in. Brimming with nuts and fruit, it’s also a nutritious snack to keep on hand for children.

¹⁄₂ cup unsweetened flaked coconut.
¹⁄₂ cup unsalted roasted cashews.
¹⁄₂ cup slivered blanched almonds.
¹⁄₂ cup vegan semisweet chocolate chips.
¹⁄₂ cup sweetened dried cranberries.
¹⁄₃ cup chopped dried pineapple.
¹⁄₄ cup unsalted roasted sunflower seeds.

In a small skillet, toast the coconut over medium heat, stirring, until lightly browned, 2 to 3 minutes. Set aside to cool.

In a large bowl, combine the cashews, almonds, chocolate chips, cranberries, pineapple, and sunflower seeds. Stir in the toasted coconut. Cool completely before serving. This is best when served on the same day that it is made.

Flower Power Granola Squares

Makes 16 squares

Powered by sunflower seeds, as well as cranberries, chocolate chips, and coconut, these granola squares make a yummy snack for flower children of all ages.

1 cup shelled sunflower seeds, lightly crushed.
2 cups quick-cooking oats.
1 cup vegan semisweet chocolate chips.
cup sweetened dried cranberries.
¹⁄₂ cup unsweetened flaked coconut.
1 cup soy milk.
2 tablespoons vegan margarine, melted.
2 tablespoons agave nectar or maple syrup.

Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan and set aside.

In a large bowl, combine the sunflower seeds, oats, chocolate chips, cranberries, and coconut. Mix well.

In a small bowl, combine the soy milk, melted margarine, and agave nectar and pour over the dry mixture. Mix until thoroughly blended.

Transfer the mixture to the prepared pan and press it evenly into the pan. Bake until lightly browned around the edges, about 25 minutes. Cool for 5 minutes on a wire rack before cutting into 2-inch squares. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.