Say no to the same plain celery sticks and baby carrots because you can make vegetarian snacks at home—the vegetarian snacks mentioned here easy to cook at home without many efforts. Once you try these vegetarian snacks, you’ll crave for more. Here are the five vegetarian snacks that you need to make at home.

  • Sweet potato fries with mint yoghurt dip.
  • Cheddar broccoli tots
  • Hot and spicy edamame
  • Chickpea and sweet potato nuggets
  • Portobello mushrooms with asiago cheese stuffing

Let’s begin!

1. Sweet Potato Fries with Mint Yogurt Dip

Ingredients

  • Sweet potato (cut into fries) – 1
  • Olive oil – 2 tbsp.
  • Rosemary (chopped) – 1 tbsp.
  • Salt and pepper – as per taste

For Mint Yogurt Dip

  • Plain yoghurt – 1 cup
  • Mint leaves – 3 tbsp.
  • Green chilies (chopped) – 1
  • Salt – as per taste

Method

First, preheat oven to 220oC/425oF and then take a large bowl and add sweet potato fries, rosemary, olive oil, salt, and pepper. Mix well—place fries on a baking sheet with parchment paper. Make sure to place them with little distance.

Bake for 20 minutes and make sure to flip sides after 10 minutes.

While fries in the baking process, you can prepare the dip. Take mint, green chili, salt, and make a paste using a traditional grinding method, or you can use blender as well.

Take plain yogurt in a small bowl and add the mint paste. Mix well and refrigerate for later use.

Take out the fries and serve with mint yogurt dip!

2. Cheddar Cheese & Broccoli Tots

Ingredients

  • Broccoli heads – 3
  • Panko breadcrumbs – 1/3 cup
  • Chives (fresh & chopped) – 1/3 cup
  • Cheddar cheese (shredded) – 2/3 cup
  • Garlic (minced) – 1 clove
  • Salt and pepper – as per taste
  • Egg – 1

Method

Take a large broccoli head and grate it with a cheese grater. Transfer the grated broccoli into a large bowl, add salt, and mix well. Let the broccoli sit for 20 to 25 minutes.

Preheat oven to 200oC/400oF. Next, place broccoli into a kitchen towel and twist the towel to drain the liquid from the broccoli.

Now, take a large bowl and place grated broccoli. Add chives, cheddar cheese, breadcrumbs, garlic, egg, salt, and pepper and mix well. Make even-sized tots and transfer them to a parchment paper-lined with baking sheet.

Bake tots for 20 to 25 minutes and make sure to flip the sides after 10 to 12 minutes.

Serve the tots with a sauce of your choice. Enjoy!

3. Hot & Spicy Edamame

Ingredients

  • Frozen edamame – 1 package
  • Kosher salt – 2 tbsp.
  • Ground ginger – ¾ tbsp
  • Garlic powder – ½ tbsp
  • Red pepper flakes – ¼ tbsp

Method

Take a large saucepan, pour water and edamame. Place it on medium-high heat and bring to boil. Cover the saucepan and cook until tender.

Drain water and transfer to a large bowl. Add remaining ingredients, and the delicious vegetarian snack is ready to be served.

4. Chickpea & Sweet Potato Nuggets

Ingredients

  • Flax meal – 1 tbsp
  • Sweet potato (cut into cubes) – 2
  • Water – 3 tbsp
  • Chickpeas (rinsed, drained, and boiled) – 1 oz.
  • Basil (fresh & chopped) – ¼ cup
  • Garlic – 2 cloves
  • Salt and pepper – 1 tbsp each.
  • Egg – 1
  • Onion powder – 1 tbsp
  • Flour – ½ cup
  • Breadcrumbs – 1 cup

Method

Take a small bowl, add flax meal and water. Let the mixture sit for ten to 12 minutes.

Place water and sweet potatoes in a large saucepan and put it on medium-high heat and bring to boil. Cover and cook until the sweet potatoes are tender, then drain.

Take a food processor and add boiled chickpeas, sweet potatoes, meal flax, garlic, egg, salt, pepper, onion powder, flour, and blend. Add breadcrumbs and blend again.

Line baking sheet with parchment paper and preheat oven to 200oC/400oF. Take one tablespoon of the blended mixture and give it a shape of nugget with your hand.

Place over the baking sheet and bake for 20 minutes and make sure to flip the sides after 10 minutes. You can also fry them in a pan instead of baking.

Take out the nuggets from the oven and serve with ketchup!

5. Portobello Mushrooms with Asiago Cheese Stuffing

Ingredients

  • Baby portobello mushrooms (stems removed) – 24
  • Mayonnaise (reduced-fat) – ½ cup
  • Asiago cheese (shredded) – ¾ cup
  • Basil leave (stem removed) – ½ cup
  • White pepper – ¼ tbsp
  • Oil or melted butter (for greasing)
  • Salt and pepper – as per taste
  • Cherry tomatoes – 12 (halved)

Method

Preheat oven to 370oF. Grease baking pan with oil or melted or butter and place the mushrooms on a baking pan and bake for ten minutes.

While mushrooms are in the oven, take a food processor, add mayonnaise, asiago cheese, basil, salt, pepper, and blend all the ingredients.

Drain mushroom and stuff each mushroom with one teaspoon of mayonnaise mixture and place a cherry tomato on top and bake for 10 minutes.

Take out, and one of the delicious vegetarian snacks is ready!