5 Vegan Snacks For your Next Binge-Watch Movie Night
Binge-watching is no easy task. There’s a reason it’s called a Netflix marathon. Staring at a screen for 8 hours, and going through a roller coaster of emotions, as you jump from episode to episode, requires serious commitment and crazy good snacks. For the latter, we’ve got you covered. Here are 5 scrumptiously moreish vegan snacks that you’ll keep going back to, just like your favourite show.
1. Vegan Peanut Butter and Caramel Popcorn
No binge-watching experience is complete without popcorn. It’s designed to be crunched up bite after bite as things on-screen get boring or thrilling. But it’s time to upgrade the popcorn game with this chunky, sweet, and salty peanut butter and caramel popcorn. This recipe makes one large bowl – and some more, to make sure the popcorn lasts beyond the opening credits.
½ a cup popping corn
4 tbsp coconut oil + 3 tbsp (for the caramel)
5 tbsp peanut butter (smooth or chunky, as you like)
4 tbsp maple syrup
1 ½ tsp cinnamon
2 tsp pink Himalayan salt
- Preheat oven to 180°C and line two baking trays with parchment paper
- In a large pan, melt 4tbsp coconut oil over medium-high heat. Once melted, add the popcorn kernels, cover and shake gently coat all kernels with oil. Cook for 2 to 3 minutes, occasionally shaking the pan, until the popping sounds slow down.
- Once popped, transfer popcorns into a large bowl.
- For the caramel, in a large saucepan, add peanut butter, 3 tbsp coconut oil, maple syrup, cinnamon, and salt and cook on low heat until peanut butter melts and combines with the other ingredients.
- Pour caramel sauce over the popcorn and using a spatula mix and fold to evenly coat the popcorn with it.
- Transfer caramel-coated popcorn onto the baking trays and bake for 6 to 8 minutes or until caramel begins to bubble
- Remove from the oven, allow it to cool for 10 minutes, and enjoy.
2. Paprika Spiced Roasted Chickpeas
Not your regular garbanzo. Spicy on the palate and easy on the wallet, these paprika spiced roasted chickpeas are healthy and addictively crunchy. A bowl of these chickpeas contains 11g of protein. So, while you cuddle up on the couch, in front of the telly and munch away, your protein macros for the day, will be taken care of.
450grams of canned chickpeas (garbanzo beans)
1 tbsp extra virgin olive oil
2 tbsp nutritional yeast
¾ tsp paprika
½ tsp salt, or to taste
½ tsp garlic powder
½ tsp onion powder
3 tsp dried dill and chives (or any other dried herbs of your choice)
- Preheat oven to 200°C and line a baking sheet with parchment paper
- Drain and rinse the chickpeas. Transfer the chickpeas onto a clean towel and pat and rub them till completely dry.
- In a small bowl, mix together all the spices and herbs and keep aside.
- Transfer the completely dried chickpeas into a large bowl. Add olive oil and mix, to coat well. Add the spices and mix well to coat each chickpea with the spice mix.
- Place the chickpeas on the lined baking sheet and roast for 30 to 35 minutes. Halfway through, rotate the baking tray to ensure even cooking.
- Once the chickpeas are roasted, turn off the oven, open the door and let chickpeas rest in the semi-hot oven for 20 to 30 minutes. Doing this will add an extra crunch to these chickpeas.
3. Vegan Baked Jalapeno Cheese Poppers
Spicy, cheesy and savoury – these baked jalapeno cheese poppers are perfect for those who like their snacks to be as dramatic as their shows.
If you want to up the drama quotient and also hop on the TikTok bandwagon, add a generous sprinkling of crushed Takis on top. Yes, Takis are vegan!
30gms vegan cream cheese
1 ½ cups vegan cheddar, shredded
½ tsp garlic powder
½ tsp salt, or to taste
1 tsp olive oil
1 bowl Takis (optional)
- Preheat oven to 180°C and grease a baking tray with olive oil
- Cut each jalapeno is half lengthwise and scoop out the insides
- In a large bowl, mix together cream cheese, cheddar, garlic powder and salt
- Stuff the prepared cream cheese mix into each Jalapeno, and line the jalapenos on the prepared baking sheet. Top of with some more grated cheddar
- Bake for 20 to 25 minutes, or until the peppers are tender and the cheese on top is nicely browned
- If you want, crush up some Takis, sprinkle on top and enjoy
Don’t let movie night snacking keep you hungry. Lightly crispy on the outside, moist and savoury on the inside, these courgette fritters and filling enough to satisfy both your movie night snack cravings and late-night hunger pangs. They also pair deliciously with our Glorious Goan Stew – another reason to make a double batch for dinner, and then munch on the leftovers at midnight, when binge-watching without a snack feels lonely.
5. Vegan Chocolate Hazelnut Balls
The season finale might disappoint, but we assure you these chocolate hazelnut balls won’t. Dark, decadently chocolaty and sweet with a light crunch of hazelnuts, these vegan chocolate balls are the perfect way to end your binge-watching session on a sweet note.
1 cup raw hazelnuts, + 1/3 cup for coating
2 tbsp raw cacao powder
5 – 6 pitted medjool dates
2 ½ tbsp hemp seeds
Pinch of salt
2 tbsp water
- Preheat oven to 180°C
- Place the hazelnuts on a baking sheet and roast for 10 minutes, until they are lightly toasted and fragrant
- Remove from the oven and transfer them onto a slightly damp dish towel. Rub and peel of the skins, as neatly as you can
- Transfer the hazelnuts into a food processor, and pulse and crush in spurts till hazelnuts are broken down into small pieces.
- Then add cacao, medjool dates, hemp seeds and salt, and pulse in spurts, just until well combined. Add water, little by little, till you get a soft, sticky mixture
- Transfer the mixture into a bowl shape it into mini ping-pong sized balls.
- Take crushed hazelnuts in a plate, roll the prepared balls in it, to coat them well with the hazelnut
- Freeze for 25 to 30 minutes and enjoy.
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