Recipes that are boiling hot and crispy are needed on rainy days to curb hunger! While such foods absolutely satisfy the appetite, they may actually make health nuts feel guilty and obviously have a negative impact on anyone’s health unlike anything else. Vegans are constantly searching for dishes that are as lusciously delicious as they are healthy. And if you fall into this group, we’ve got some intriguing vegan snacks for you that are also delicious, packed with heart-healthy nutrients, and can liven up rainy days.
1. Desi Vegan Garlic Pasta
- 1 cup chickpea pasta (boiled)
- 8–10 cloves of garlic, chopped
- 1/2 teaspoon chilli flakes
- Salt and pepper as per taste
- 1 tablespoon of olive oil
- 1 onion, chopped
- 1 tomato, chopped
- 1 cup of tahini sauce
- Dried herbs as per taste
- Take a pan and stir-fry the onion and garlic in heated olive oil.
- Now, add the tomato and let it cook for a while.
- Sprinkle salt, pepper, chilli flakes, and dried herbs on it and allow it to cook.
- Now add the tahini sauce, stirring continuously.
- Mix well, and once you smell the aroma, add the pasta and cook.
- Serve hot.
2. Oat pizza
- 500 grammes of oat flour
- 1 tbsp. yeast
- Pizza sauce
- 50 grammes of mushrooms (chopped)
- 50 grammes of capsicum (chopped)
- 50 grammes of olives
- 20 grammes of cottage cheese (mashed)
- Oregano as per taste
- Chilli flakes as per taste
- Start by taking a broad vessel and adding oat flour and yeast to it. Now, add some water and knead a soft dough, just like for a chapati.
- Once done, keep it aside for about 30 minutes.
- Now, spread the dough in a big round shape and spread some pizza sauce over it.
- Arrange the toppings of mushrooms, capsicum, and olives over it and bake until golden brown.
- Sprinkle with some chilli flakes and oregano, and serve hot!
3. Crunchy nutty bars
- 30 grammes of peanuts
- 30 grammes of almonds (chopped)
- 30 grammes of walnuts (chopped)
- 5 grammes of cashew
- 1 teaspoon saunf
- 15 grammes of jaggery
- 1 teaspoon lemon rind
- Start by taking a pan and lightly roasting or sautéing all the nuts in it together.
- Now, take another pan and melt the jaggery in it on a moderate flame.
- Once done, mix the lemon rind in the sautéed nuts and mix it in the melted jaggery.
- Evenly spread the mixture over a flat surface and let it settle down for a while.
- Cut the bar into small rectangles and pack and relish during the time of snacking.
4. Masala stir-fry Beetroot Idli
- 200 grammes of semolina
- 2 beetroots (boiled, peeled, and roughly sliced)
- A packet of Eno
- 50 grammes of oat powder
- 1 cup beans (chopped)
- 1 cup capsicum (chopped)
- Black pepper and red chilli powder as per taste
- Oil for greasing
- Salt as per taste
- Take a bowl and mix semolina, oat powder, and eno in it. Make a smooth paste by adding water to it, if required.
- Now, take a blender and blend the boiled beetroot in it. Mix some water to make a fine paste.
- Add the beetroot paste to the semolina mixture along with salt, and whisk well.
- Once done, grease the cuts on the idli maker. Add and spread the paste equally, and steam well until cooked properly.
- Cut the idlis into small squares.
- Now, take a vessel and heat the oil in it. Stir-fry the chopped veggies, and then sprinkle with pepper and chilli powder.
- Add the chopped idlis to the paste and mix well.
- Serve with a coconut-mint dip or ketchup.