The Top 15 High Protein Vegan Snacks

vegan protein snacks : Snacks help us maintain consistent energy levels throughout the day, keep us from becoming ravenously hungry by mealtime, and provide another opportunity to consume protein!
I know many of you are looking for ways to get more plant-based protein throughout the day, and snacks are a great way to do so. When we aim to make a well-balanced snack, we will feel fuller for longer and more energized for the rest of the day.
Let us discuss snacks!

Estimated reading time: 16 minutes

I’m sharing 15 high protein vegan snacks that are simple to make to help you find a few healthy vegan snack ideas to keep on hand. All of these recipes can be made ahead of time and stored in an airtight container, making them great meal prep snacks to have on hand all week!

vegan protein snacks

1 – Banana Chocolate Peanut Butter Protein Bars

Chocolate Peanut Butter Protein Bars Ingredients
Peanut butter protein bars are a variation on pumpkin protein bars. Nothing beats the combination of banana, peanut butter, and chocolate!
The ingredients for these tasty homemade protein bars are extremely simple, and you probably already have the majority of them on hand:
Oats
-Cinnamon-Salt-Banana-Peanut Butter-Protein Powder
-Dairy-free milk
-Vanilla
-Chocolate chips that are dairy-free
You can use NOW Sports Plant Protein Complex in Creamy Vanilla as your protein powder. To provide a balanced amino acid profile, this vegan protein powder is made with a blend of pea, hemp, and quinoa. Plus, each serving contains 22g of plant protein!

vegan protein snacks

How to Make Your Own Protein Bars?

The best part about these homemade protein bars is that they don’t require any baking or cooking. When it’s 90 degrees outside, this girl isn’t turning on the oven! The only cooking required for this recipe is to microwave the chocolate chips.
Simply combine the dry ingredients, add the wet ingredients, and stir until a firm dough forms to make these peanut butter protein bars.
For thicker bars, flatten the dough in an 8×8 pan or a loaf pan. Drizzle melted chocolate on top. Place them in the freezer. CRACK. EAT.

2 – Salt and Vinegar Roasted Edamame

Ingredients
1 pound shelled edamame, thawed if frozen
1 tablespoon white vinegar
1/8 teaspoon pepper 3/4 teaspoon salt

INSTRUCTIONS
Heat the oven to 375°F.
Place thawed edamame in a medium bowl. Stir in the vinegar, salt, and pepper. Allow for 5-10 minutes.
Grease or spray a baking sheet lightly. Place the edamame in a single layer on the baking sheet; try not to pour the leftover vinegar into the pan.
Bake for 30 minutes, then toss gently and bake for another 10 minutes. Remove from the oven and set aside for 5-10 minutes to cool.

vegan protein snacks

3 – Sweet Cherry Chocolate Chia Pudding

INGREDIENTS
Chia seeds, 1/4 cup
two tbsp cocoa powder
1 cup nondairy unsweetened milk
1/2 cup pitted and halved sweet cherries

INSTRUCTIONS
Chia seeds and cocoa powder should be combined in a bowl or jar. Stir in the nondairy milk.
Allow to sit overnight or for at least 2 hours.
When ready to serve, top with sweet cherries.

4 – Banana Chia Almond Butter Muffins

INGREDIENTS
Dairy-free milk.
Cider vinegar made from apples.
Organic Foods to the One Degree Flour made from spelt.
Sugar made from coconut
Baking soda and baking powder
Salt.. \sBananas.. \sApplesauce..
The almond butter.
Chia seed
Extract of vanilla

How to Make Banana Bread Muffins?

Preheat the oven to 425°F and spray or line a 12-cup muffin pan with cooking spray.

To make vegan buttermilk, combine nondairy milk and apple cider vinegar in a bowl and set aside for 5 minutes.

In a large mixing bowl, combine the dry ingredients, including the spelt flour, coconut sugar, baking powder, baking soda, and salt.

Combine the wet ingredients, which include the freshly made vegan buttermilk, mashed bananas, applesauce, almond butter, chia seeds, and vanilla extract.

Slowly pour the wet ingredients into the dry ingredients and stir to combine until just combined. Take care not to overmix!

Scoop batter into each muffin cup, filling them about 3/4 full.

Bake for 5 minutes at 425 degrees Fahrenheit, then reduce to 350 degrees Fahrenheit and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool for 10 minutes in the pan before serving.

vegan protein snacks

5 – Chickpea Cookie Dough Fudge

INGREDIENTS
half a cup pitted dates
half a cup rolled oats
1 15-ounce can or 1 1/2 cups rinsed and drained chickpeas
1/4 cup almond butter or other nut/seed butter
1/4 cup nonfat milk
2 tbsp unsweetened applesauce 3 tbsp full-fat coconut milk*
2 tbsp flax seed meal
1 1/2 tsp vanilla extract
3/4 cup dark chocolate chips

INSTRUCTIONS
Line a 9-by-9-inch baking dish with foil or parchment paper.
Add dates to a medium bowl. Set aside for 10 minutes after covering with hot water. Drain.
Oats in a food processor or blender Blend until a fine flour is formed. Dates, chickpeas, almond butter, nondairy milk, coconut milk, applesauce, flax meal, and vanilla extract are all good additions. Mix until completely smooth.
Stir in the chocolate chips.
Spread the batter into an even layer in the pan.
Freeze for at least 2 hours before cutting into 12 bars. Keep in the freezer. Remove from the oven at least 5 minutes before eating.

 6 – Black Bean Chocolate Protein Balls

INGREDIENTS
three to four pitted dates
1 drained and rinsed 15-ounce can black beans
a third of a cup of chocolate protein powder
1 tablespoon almond or peanut butter
2 tbsp applesauce, unsweetened
1 teaspoon cocoa powder
a half teaspoon of vanilla extract
1 tablespoon nondairy milk 1/4 teaspoon salt
1 tablespoon dark chocolate chips It is entirely optional.

INSTRUCTIONS
Using wax paper or foil, line a baking sheet.
Add dates to a small bowl. Set aside for 10 minutes after covering with boiling water.
Add dates, black beans, protein powder, almond butter, applesauce, cocoa powder, vanilla, salt, and nondairy milk to a food processor. Pulse to combine until all ingredients are combined and smooth; scrape down the sides as needed. It should have the consistency of soft dough.
Make 15-20 balls out of the dough. Place each ball on a piece of wax paper. Put the baking sheet in the refrigerator.
Add chocolate chips to a small bowl. Microwave for 30 seconds at a time, stirring after each, until the chocolate is completely melted. Drizzle the chocolate over the chocolate balls. Refrigerate or serve immediately.
Refrigerate in an airtight container for up to 1 week.

vegan protein snacks

 7 – Spicy Roasted Chickpea Snack Mix

Ingredients
1 (15-ounce) can chickpeas
2 tablespoons olive oil + 2 teaspoons salt for sprinkling
1 pound choice raw nuts and seeds almonds, walnuts, cashews, sunflower seeds, pepitas
1 tsp. chile powder
1 teaspoon ground cumin 14-1/2 teaspoon cayenne pepper (to taste)
12 teaspoon of salt

Instructions
Preheat the oven to 400 degrees F. Rinse the chickpeas after draining them. Using a paper towel, gently dry the chickpeas. Place chickpeas on a baking sheet with a rim. Drizzle with 2 tbsp olive oil and season with salt. To coat, toss with your hands.
Bake for 20 to 30 minutes, or until the chickpeas are crispy. Allow to cool after removing from the oven. Preheat the oven to 350°F and line an additional baking sheet with parchment paper.
Place the nuts and seeds in a medium mixing bowl. 1-2 teaspoons olive oil drizzled over nuts and seeds To coat, toss everything together. Transfer to the prepared baking sheet and toast for 4-5 minutes in the oven. Remove from oven and stir on the tray. Return to the oven and toast for another 2-3 minutes, keeping an eye on it. Allow to cool completely after removing from the oven.
If using smaller seeds, keep an eye on them while toasting so they don’t burn. • Once cooled, return nuts and seeds to medium bowl. Chill the chickpeas. Toss in all of the seasonings and toss to coat. If desired, season with additional salt. Place in an airtight container or ziplock bag to keep fresh.

vegan protein snacks

8 – Vegan Protein Cookies

Ingredients

The vegan butter substitute is melted coconut oil. For a neutral flavor, use refined coconut oil. The flavor of unrefined coconut oil is slightly sweet. Melted vegan butter works well as well.
Maple syrup makes an excellent vegan liquid sweetener. In its place, date syrup or honey can be used.
Creamy nut butter adds a lot of flavor and protein. Make a creamy nut butter with only nuts and salt. I used peanut butter, but almond butter and cashew butter would also work.
Unsweetened applesauce is an excellent vegan egg substitute. As a general rule, 14 cup applesauce can be substituted for one egg. There’s no need to be concerned about eggs in this case! This recipe is entirely vegan.
A dash of vanilla extract brings out the classic cookie flavor.
The vegan protein powder adds even more protein from plants.

Almond flour is a great gluten-free and Paleo flour. It also increases the protein content! Because gluten free 1 to 1 flour, coconut flour, and cassava flour are not the same as almond flour, I do not recommend any substitutions.

Baking soda aids in the slight rise of these cookies during baking.

These vegan chocolate chunk cookies taste like dessert!

vegan protein snacks

HOW TO CREATE?

STEP 1 : Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking pan.

STEP 2 : Melted coconut oil, maple syrup, creamy nut butter, unsweetened applesauce, and vanilla extract should all be combined in a mixing bowl. To combine, stir everything together.

STEP 3 : Then, except for the chocolate chunks, combine all of the remaining ingredients. To combine, stir everything together.
Protein powder in a mixing bowl
In a mixing bowl, place the protein cookie dough.

STEP 4 : Mix in the chocolate chunks.

STEP 5 : Scoop dough balls onto a parchment-lined baking sheet using an ice cream scoop or a large spoon. Cookies should be spaced 2 inches apart. My dough yielded ten cookies.

STEP 6 : Bake for 9 to 10 minutes, or until the cookies are barely set in the center.

STEP 7 : Finally, turn off the oven. Allow to cool for 10 minutes on the pan. Transfer the cookies to a cooling rack with care.

9 – The Best Hummus

INGREDIENTS
1 can rinsed and drained chickpeas or 12 cup cooked chickpeas
12 tsp baking soda
14 cup lemon juice, to taste
12 teaspoon fine sea salt, to taste 1 medium-to-large garlic clove, roughly chopped
tahini (12 cup)
2–4 tablespoons ice water, as needed
12 teaspoon cumin powder
1 tbsp olive oil (extra virgin)

INSTRUCTIONS
1 – In a medium saucepan, combine the chickpeas and baking soda. Cover the chickpeas with several inches of water and bring to a boil over high heat. Continue boiling for about 20 minutes, or until the chickpeas are bloated, their skins are falling off, and they’re quite soft. Drain the chickpeas in a fine-mesh strainer and run cool water over them for about 30 seconds. Place aside. This recipe eliminates the need to peel the chickpeas.

2 – Meanwhile, combine the lemon juice, garlic, and salt in a food processor or high-powered blender. Process until the garlic is very finely chopped, then set aside for at least 10 minutes to allow the garlic flavor to mellow.

3 – Blend in the tahini until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as needed.

vegan protein snacks

4 – Drizzle in 2 tablespoons ice water while the food processor is running. Scrape down the sides of the food processor and continue to blend until the mixture is ultra smooth, pale, and creamy.

5 – In the food processor, combine the cumin and the drained, overcooked chickpeas. Drizzle in the olive oil while blending. Blend for 2 minutes, scraping down the sides of the processor as needed, until the mixture is super smooth. If necessary, add another tablespoon of ice water to achieve a super creamy texture.

6 – Taste and adjust as needed—for more overall flavor, add another 14 teaspoon salt and another tablespoon lemon juice.

7 – Scrape the hummus into a serving bowl or platter and swirl it around with a spoon to make nice swooshes on top. Garnish with your preferred garnishes and serve. Hummus can be stored in the refrigerator, covered, for up to a week.

10 – Chickpea Flour Mini Quiche

Ingredients
Chickpea flour is the star of this recipe. This cannot be substituted for any other type of flour. Chickpea flour can be found in most grocery stores and health food stores.
Nutritional yeast is responsible for the quiches’ savory, slightly cheesy, and eggy flavor. Again, this is a difficult ingredient to substitute, but if you don’t want to use it, you can substitute 1/4 cup of your favorite nondairy cheese or cream cheese.
Baking powder: to aid in the rise of the quiche
Season with salt, pepper, and garlic powder. Feel free to substitute any of your favorite spices in this recipe! Onion powder, dried herbs, or paprika are all options.
2 cups almond milk: Any type of plant-based milk will do, or regular milk if you don’t mind the dairy-free aspect. Although water can be substituted, almond milk adds a bit more creaminess.
Red bell pepper: Any color will do, but the red looks especially lovely in these. If you dislike pepper, leave it out.
Jalapeno pepper: Gives the mini quiche a little heat and kick! Again, this is optional.
Red onion: For a little heat. You can substitute shallots or spring onions if you prefer.
Spinach: once again, any of your favorite vegetables, such as kale, mushrooms, or broccoli, can be used here.

vegan protein snacks

How to make this dish?
Combine the dry ingredients, then stir in the almond milk. Finally, add the chopped vegetables to the bowl and mix well. It’s okay if the chickpea flour mixture feels a little liquidy. It will firm up significantly after baking.
Divide the batter evenly among the muffin cups and bake for 30 minutes at 350 degrees F, or until golden brown.

11 – Rosemary Lemon Baked Lentil Chips

INGREDIENTS
LENTILS RED
Water
salt
lemon juice
Olive Oil
Rosemary

INSTRUCTIONS
There are only a few steps to making lentil chips!

1 – Soak your lentils in water for at least 3 hours, preferably overnight. This softens the lentils and allows them to blend smoothly.

2 – Blend your soaked lentils with one cup of water, salt, and any additional seasonings to taste!

3 – Spread your blended lentil mixture evenly on a baking tray lined with parchment paper. Bake at 350°F for 30 minutes.

4 – Remove the lentil flatbread from the oven and cut it into chip-shaped triangles. Then, place the triangles on a wire rack and bake for another 30-35 minutes, or until the edges are golden and the chips are crispy!

vegan protein snacks

12 –  Chocolate Covered Trail Mix Peanut Butter Balls

INGREDIENTS
1 cup rolled oats, old-fashioned
12 cup smooth peanut butter
14 cup raisin
2 tbsp. favorite chopped nuts or seeds
2 tablespoons optional coconut shreds
1 pound semi-sweet chocolate chips
Optional sprinkles or finely chopped nuts

INSTRUCTIONS
In a large mixing bowl, combine the old-fashioned rolled oats, creamy peanut butter, 14 cup raisins, chopped nuts or seeds, and coconut shreds. Mix everything together thoroughly with your hands.
Roll the mixture into small balls, about the size of a tablespoon, with your hands. Place the balls on a baking sheet lined with parchment paper or a silicone mat.
Refrigerate the baking sheet for 30 minutes.
Melt the chocolate in the microwave or double boiler after the trail mix balls have been removed from the freezer and stir until smooth. Place each ball on the baking sheet and dip it into the melted chocolate until completely covered. Sprinkles or finely chopped nuts can be sprinkled on top of the melted chocolate if desired.
Eat right away, and keep any leftover Trail Mix Peanut Butter Balls in an airtight container in the refrigerator for up to 5 days.

vegan protein snacks

13 – Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds and Chipotles

INGREDIENTS
12 cup uncooked pumpkin seeds
1 small garlic head
1 honeynut or butternut squash, cut in half lengthwise
12 cup olive oil, to taste, with sea salt and ground black pepper
1 cup black beans, cooked
2 adobo chipotles + 1 tablespoon adobo sauce
2 tsp. coconut aminos
12 teaspoon paprika dulce
1 teaspoon cumin powder
2 tsp. red wine vinegar
Garnishes
olive oil
finely diced red onion
pumpkin seeds
chopped cilantro

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit and prepare two small-medium baking sheets. You can line both with parchment paper if you want, but it isn’t completely necessary.

Place the pumpkin seeds on one of the baking sheets and bake for 15 minutes. 5-6 minutes, or until golden brown and toasty-smelling, roast the pumpkin seeds. Allow to cool after removing from the oven.

Remove the top 14 inch of the garlic head, exposing the cloves inside.

Place the halved squash on the other baking sheet, cut sides up. Take a piece of aluminum foil large enough to wrap around the garlic bulb. Place that on the baking sheet as well, followed by the garlic bulb.

Drizzle 1-2 tablespoons olive oil over the cut squash and exposed top of the garlic bulb. Season with salt and pepper to taste. Wrap the garlic bulb in foil tightly and flip the squash over so the cut side is facing down. Place this baking sheet in the oven and roast for 40 minutes, or until the squash is tender. Allow the squash and garlic to cool slightly.
When the squash is cool enough to handle, scoop out the seeds and set aside. Then, scoop out and measure out approximately 1 cup of cooked squash. Remove the garlic bulb from its foil wrapping.

Set your food processor to the “S” blade setting. In a food processor, pulse the pumpkin seeds until they are coarsely ground. Then stir in 1 cup cooked squash, black beans, chipotles in adobo sauce, coconut aminos, paprika, cumin, red wine vinegar, and salt and pepper to taste. Squeeze the roasted garlic bulb into the food processor. There should be about 6 cloves in total. • Pulse the food processor several times until the paste is slightly dry and chunky. Scrape down the sides of the bowl with a spatula to ensure that everything is combined and evenly puréed. Then, slowly drizzle the olive oil into the food processor through the feed tube while the motor is running. You’re done when the dip has reached a thick and creamy consistency.

Check the seasoning of the dip and make any necessary adjustments. Serve the dip with the recommended garnishes or on its own!

vegan protein snacks

14 – Silken Tofu Chocolate Mousse

INGREDIENTS
3.5 oz. (100 g) dark chocolate, roughly chopped
Toppings: 1 package organic silken tofu at room temperature, drained 2 tablespoons maple syrup It is entirely optional.
shaved chocolate
raspberries
blackberries
mint leaves

INSTRUCTIONS
Melt the chocolate in the microwave in 30 second increments, stirring after each, until completely melted. Allow to cool at room temperature.
Meanwhile, in a food processor, combine the silken tofu and maple syrup and puree until very smooth. Blend in the melted chocolate until well combined.
Refrigerate for 30 minutes after dividing the mixture among three ramekins or glasses.
Garnish with chocolate shavings, raspberries, blackberries, and a sprig of fresh mint before serving.
Leftovers can be stored in the refrigerator for up to 3-4 days.

15 – Ingredient Everything Bagel Grain Free Crackers

INGREDIENTS

Almond flour: Because this heart-healthy gluten-free flour is essentially just ground up almonds, it has been shown to contain the majority of the almond’s health benefits, such as cholesterol reduction and fiber content.
Flax seeds: high in protein and fiber and low in carbohydrates, flax seeds have been shown to be a beneficial ingredient in anti-inflammatory recipes.
Seasonings are all you’ll need to make these crackers addictive: fine grain sea salt, onion powder, and everything bagel seasoning.

INSTRUCTIONS
Prepare the dough. Begin by combining all of the ingredients in a bowl, except for the everything bagel seasoning, and forming a large ball.
Spread it around. Roll out the dough on a lined baking sheet lined with parchment paper until it’s cracker-thin. Then, evenly distribute the seasonings across the cracker dough.
Bake and then flip. After baking the cracker square for 15 minutes on one side, cover it with parchment paper and a second baking sheet, carefully flip it over, and bake for another 15 minutes on the new lined baking sheet. The large cracker should then be cut into smaller squares. Reduce the heat to low and return them to the oven for 30 minutes, or until crispy.