Veganism is growing in Australia, with people making a conscious shift to a plant-based diet for many reasons.
The food trend is changing eating habits and even influencing restaurant menus, from fast food to fine dining.
According to The Vegan Society, veganism is “a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose”.
Whether you’re passionate about supporting animal rights or keen to explore the health benefits of a plant-based diet, these recipes for vegan snacks are easy to make and packed with flavour.
These vegan treats are also portable, making them perfect to pack as healthy lunchbox snacks for work, school or a weekend picnic.
Vegan sweet potato rolls
2 medium sweet potatoes
½ red onion
2 tablespoons olive oil
1 tin chickpeas, drained
½ teaspoon minced garlic
¼ cup diced tomato
2 tablespoons coriander
2 teaspoons chilli powder
Salt and pepper (to season)
3 sheets vegan puff pastry (store-bought)
2 tablespoons non-dairy milk, for glazing
2 tablespoons black sesame seeds
Tomato chutney, to serve (optional)
Preheat the oven to 180°C. Line a tray with baking paper. Remove the pastry sheets from the freezer and allow to thaw.
Peel the sweet potatoes and dice them into 2cm cubes. Dice the red onion. Place the diced sweet potato and onion in a bowl and add olive oil to coat.
Transfer the sweet potato and onion to a baking tray, place in the oven and bake for 20 minutes, or until the sweet potato is soft and the onion begins to caramelise. Remove from the oven and allow to cool.
Drain the chickpeas, then place them in a mixing bowl along with the garlic, chilli, tomato, and salt and pepper. Chop the coriander finely and add to the mixture. Once cooled, add the sweet potato and the onion to the bowl and using a fork, mash the mixture until it’s smooth but retains some texture.
Cut the puff pastry sheets in half. Spread tablespoons of mixture along the length of the pastry. Fold the pastry over to create a roll shape, then cut into 3cm pieces.
Brush the rolls with a non-dairy milk to glaze and sprinkle with black sesame seeds. Repeat until all filling is used.
Spray a baking tray with olive oil cooking spray and place rolls on the tray, spaced apart slightly. Put the rolls in the oven and bake for 30 minutes, until golden.
Remove the rolls from the oven and allow to cool. Enjoy them warm or cold with a tomato chutney.
Vegan zesty lemon loaf
2 cups plain flour
1 ½ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup sugar
¾ cup coconut milk
½ cup plain coconut yoghurt
¼ cup vegetable oil
¼ cup lemon juice
Zest of 2 lemons
1 teaspoon vanilla essence
½ cup icing sugar
1 tablespoon lemon juice
1 teaspoon water
1 teaspoon poppyseeds or shredded coconut, to garnish
Preheat the oven to 180°C.
In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredients and mix until just combined.
Using a fine grater, grate the zest of the lemon then cut in half and juice, reserving one tablespoon of the juice for the icing mixture. Add the lemon zest and juice to the batter and stir gently.
Pour the batter into a loaf tin, place in the oven and bake for 50 minutes. When done, remove the loaf from the oven and cool on a wire rack.
Mix the icing sugar, the reserved tablespoon of lemon juice, and one teaspoon of water.
Once the loaf has cooled, drizzle over the icing mixture and sprinkle with shredded coconut or poppy seeds.
Vegan coconut, almond and lime bliss balls
1 cup raw almonds
1 cup pitted dates
1 cup shredded coconut
Juice of 1 lime
Zest of 2 limes
1 cup shredded coconut
2 tablespoons shredded coconut (to roll balls in)
Place all ingredients, except the 2 tablespoons of shredded coconut, into a food processor and blitz until a smooth consistency forms.
Spoon a teaspoon of the mixture into your hand and roll into a ball. Repeat with the remaining mixture.
Roll the balls in shredded coconut to coat and refrigerate.
Makes 12 balls.