5 Easy Vegan Snack Recipes Under $1

You don’t have to break the bank to whip up these vegan snack recipes. These five plant-based snacks are equal parts tasty and inexpensive. Make them to enjoy with your friends and family, or indulge in them all by yourself.

5 Easy Vegan Snack Recipes Under $1

PB&J Cookies

Makes 12-13 small cookies

Ingredients:

1 ripe banana
1 cup rolled oats (1/2 cup ground up oats, 1/2 cup whole oats, optional)
1/4 cup peanut butter
2 tablespoons strawberry jam (or any flavor jam)

Directions:

1. Preheat the oven to 350 degrees F.
2. In a medium sized bowl, mash banana with a fork. 
3. Then add rolled oats. (Depending on your texture preference, you can grind up half of these oats in a food processor to make oat flour, but this part is optional. This recipe was tested with 1/2 the oats ground up, and it worked well.)
4. Add peanut butter and mix until well combined.
5. Line a baking sheet and add 1 tablespoon of the mixture for each cookie. (If the mixture is sticky, it helps to wet the spoon with water before each scoop.)
6. Flatten the middle of each cookie with the back of the tablespoon to create a small indent. 
7. Bake at 350 degrees F for 10-12 minutes.
8. Cool for about 10 minutes, then scoop 1/2 teaspoon of jam into the indent of each cookie. Enjoy! 

Ingredients (around 12-13 cookies)	Price	Per cookie
1 ripe bananas, mashed	$0.16	$0.01
1 cup oats (1/2 ground up, optional)	$0.20	$0.02
1/4 cup peanut butter	$0.24	$0.02
2 tbsp strawberry jam (or any flavour jam)	$0.24	$0.02
Total	$0.84	$0.07

Crispy Potato Pancakes 

Makes 4-6 pancakes (or 2 servings)

Ingredients:

Potato pancakes:
1 large potato, peeled & chopped into small chunks
1/2 medium white onion, chopped into small chunks 
1 red or green chilli, sliced & seeded (optional)
2 green onions, chopped (optional)
1/4 teaspoon salt
1-2 tablespoons cooking oil, as needed (use plenty)

Sauce:

1 tablespoon soy sauce
1 tablespoon rice vinegar or white vinegar
1 green onion, chopped (optional)
1 teaspoon sesame seeds (optional)

Directions:

1. Add potatoes & onion in a food processor or blender and blend until finely ground up.
2. Add a strainer on top of a large bowl and place the potato and onion mixture on top to strain the water out. Leave to strain for about 5-10 minutes.
3. Remove the strainer from the bowl and pour the water out of the bowl, leaving the small layer of starch that has collected at the bottom of the bowl. 
4. Add the potato and onion mixture into the bowl and mix with the leftover starch. 
5. Add in the green onion, if using, and salt. Mix well. 
6. Heat oil on a non-stick pan on medium high heat, and add around 1/4 cup of the mixture onto the pan. Flatten with a spatula and cook on one side for about 3-5 minutes. 
7. Add chilli slices on top of each pancake, if desired. Flip the pancakes and cook for another 3-5 minutes or until browned to your desired consistency. 
8. While the pancakes are cooking, prepare the dipping sauce in a small bowl by mixing together soy sauce, vinegar, green onion (if using), and sesame seeds (if using).
9. Serve hot, straight out of the pan! 

Ingredients (2 servings)	Price	Per serving
300g potato (1 large)	$1.19	$0.60
75g onion (1/2 medium)	$0.40	$0.20
2-3 green onions, chopped (optional)	$0.10	$0.05
1/4 tsp salt	$0.01	$0.01
1-2 tbsp cooking oil (use plenty)	$0.03	$0.02
1 tbsp soy sauce	$0.05	$0.03
1 tbsp rice vinegar or white vinegar	$0.01	$0.01
1 tsp sesame seeds	$0.07	$0.04
total =	$1.86	$0.93

Buffalo Chickpeas 

Makes 2 servings

Ingredients:

1 can chickpeas, rinsed & drained
1 tablespoon olive oil or avocado oil
2 tablespoons vegan buffalo sauce (Frank’s Hot Sauce is recommended), more to taste

Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet and add chickpeas. 
3. Roll the chickpeas around with your fingers to gently remove the skins as much as you can.
4. Add oil and toss well.
5. Bake for 30 minutes at 400 degrees F. 
6. Take out of the oven and add 2 tablespoons of vegan buffalo sauce. Toss well and bake for another 2-3 minutes. 
7. Take out and check the flavor. If you want to add more buffalo sauce, add another 1-2 tablespoons at a time, and bake for another 2 minutes. Repeat the process until you get the desired flavor. 

Ingredients (2-3 servings)	Price	Per serving (2)
1 can chickpeas	$0.79	$0.40
1 tbsp oil	$0.03	$0.02
2-3 tbsp vegan buffalo sauce (I used Frank’s Hot Sauce)	$0.24	$0.12
total =	$1.06	$0.53

Mini Pizzas 

Makes 2 mini pizzas (1 serving)

Ingredients:

Mini pizzas:

1 english muffin
4 tablespoons tomato paste or marinara sauce
2 tablespoons tofu ricotta, or more to taste
1 teaspoon garlic powder (optional)
1 teaspoon basil (optional)

Tofu cheese:

1 block firm tofu
3 tablespoons lemon juice (about the juice of 1 lemon)
1/4 cup nutritional yeast
1 tablespoon basil
1 tablespoon garlic powder
1/2 teaspoon salt

Directions:

Tofu cheese:

1. Place tofu, lemon juice, nutritional yeast, basil, garlic powder, and salt in a food processor or a blender, and blend until smooth. 
2. Store in a tightly sealed container in the fridge for up to 4 days and enjoy as a spread, dip, or however you’d like.

Mini pizzas:

1. Preheat oven to 400 degrees F. 
2. Spread 2 tablespoons of tomato paste on each half of the English muffin.
3. Top each muffin half with 1 tablespoon of the tofu ricotta, or more to taste. Flatten with the back of a spoon.
4. Top with basil and garlic powder if using, as well as salt. Add any other ingredients you’d like.
5. Bake at 400 degrees F for 10 minutes.
6. Enjoy! 

Ingredients for Tofu Ricotta (10 servings or more)	Price	Per serving
1 block firm tofu	$1.58	$0.16
Juice of 1 lemon (3 tbsp lemon juice)	$0.07	$0.01
1/4 cup nutritional yeast	0.48	$0.05
1/2 tsp salt	$0.01	$0.00
1 tbsp basil	$0.26	$0.03
1 tbsp garlic powder	$0.10	$0.01
total for tofu ricotta	$2.50	$0.25
Ingredients for 1 serving of Mini Pizza	Price per serving
1 English Muffin	$0.26
4 tbsp tomato paste	$0.19
1 serving of tofu ricotta	$0.25
1 tsp basil	$0.09
1/2 tsp garlic powder	$0.02
salt & pepper to taste	$0.01
total cost of 1 serving of Mini Pizza	$0.81

Chocolate Mug Cake

Makes 1 mug cake

Ingredients:
3 tablespoons all purpose flour 
1 1/2 tablespoons cocoa powder
1/4 teaspoon baking powder
1 tablespoon maple syrup or agave nectar
2 teaspoons vegetable oil (neutral in flavor, like canola or sunflower oil), plus more if needed for consistency
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract 
1 tablespoon vegan chocolate chips, plus more to taste

Directions: 

1. Add all purpose flour, cocoa powder, and baking powder in a microwave safe mug or bowl and mix very well.
2. Add in maple syrup or agave nectar, vegetable oil, non-dairy milk, and vanilla extract. Mix until well combined.
3. Fold in chocolate chips. 
4. Microwave for 30-40 seconds on high heat. 
5. Enjoy with a spoon! 

Ingredients (1 serving)	Price
3 tbsp all purpose flour	$0.05
1.5 tbsp cocoa powder	$0.09
1/4 tsp baking powder	$0.01
1 tbsp maple syrup (can use other sweetener of your choice)	$0.16
2-3 tsp vegetable oil	$0.03
3 tbsp non-dairy milk	$0.09
1/2 tsp vanilla extract (optional – I used artificial)	$0.03
1-2 tbsp vegan chocolate chips (optional, highly recommended)	$0.16
total =	$0.62

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