Vegan Snacks (Finger Foods/Appetizers)

3 Vegan Snacks, Appetizers, Finger Foods - Easy Kids After School Snacks, Dinner Party Sides - Vegan Ham Cheese Hot Pockets, Vegan Pigs in Blanet Hot Dogs, Samosa Flautas - Dairy Free - Rich Bitch Cooking Blog

These are the easiest finger foods to make. Do you need an after school snack or some appetizers for your party (party of 1)? Help yo-self. 🙂

3 Vegan Snacks, Appetizers, Finger Foods - Easy Kids After School Snacks, Dinner Party Sides - Vegan Ham Cheese Hot Pockets, Vegan Pigs in Blanet Hot Dogs, Samosa Flautas - Dairy Free - Rich Bitch Cooking Blog

Vegan Corn Dog Nuggets (Vegan Pigs In A Blanket)
Not really corn but that’s what the blogger to the original recipe (linked below) called it so I’ll stick with that. That was my first time trying the Field Roast frankfurters. Usually I don’t buy shit from the hippie section because of my lame soy sensitivity but I need to start looking more because these are soy free options (no one cares) there once I really looked. These very much inspire me to want to step up my seitan game. I like making lazy, flavorless seitan but I think it would be in my best interest to at least know how to recreate these. Total game changer!

3 Vegan Snacks, Appetizers, Finger Foods - Easy Kids After School Snacks, Dinner Party Sides - Vegan Ham Cheese Hot Pockets, Vegan Pigs in Blanet Hot Dogs, Samosa Flautas - Dairy Free - Rich Bitch Cooking Blog

4 veggie dogs (I used field roast frankfurters), 1 roll crescent rolls (I used Immaculate brand), Italian bread crumbs optional)

  1. Cut each of the 4 veggie dogs into 8 pieces
  2. Lay crescent dough out and press all of the seams together (as shown in the video)
  3. Cut dough into enough pieces for each veggie dog bites
  4. Wrap dough around the vegan meat. If dough doesn’t easy stretch then let it warm up to room temperature to become more pliable.
  5. You can roll them in seasoned bread crumbs if you’d like. I did half with bread crumbs and half without.
  6. Bake at 400 degrees til golden brown (8-10 minutes). ENJOY

Inspired by Lilluna

3 Vegan Snacks, Appetizers, Finger Foods - Easy Kids After School Snacks, Dinner Party Sides - Vegan Ham Cheese Hot Pockets, Vegan Pigs in Blanket Hot Dogs, Samosa Flautas - Dairy Free - Rich Bitch Cooking Blog

Vegan Samosa Flautas
I’ve made these before and really loved the recipe. Here’s a great recipe for those who love potatoes and need more ways to prepare them. Samosas are usually fried but these are baked. So easy!!!

3 Vegan Snacks, Appetizers, Finger Foods - Easy Kids After School Snacks, Dinner Party Sides - Vegan Ham Cheese Hot Pockets, Vegan Pigs in Blanket Hot Dogs, Samosa Flautas - Dairy Free - Rich Bitch Cooking Blog

5 small potatoes, 2 TB vegan butter, 2 ts turmeric, 2 ts cumin, 2 ts coriander, 2 ts fenugreek, 1 ts onion powder, 1 ts salt, 1/2 ts garlic powder, tortillas (large or small), extra oil to grease tray & roll tortillas

  1. Chop and boil 5 small potatoes (25 oz) for about 25-35 minutes
  2. Drain potatoes once soft and mash with at least 2 TB of vegan butter
  3. In a small bowl put 2 ts of each of the follow: turmeric, cumin, coriander, fenugreek then add 1 ts of onion powder, 1 ts salt, 1/2 ts garlic powder. We also added some cayenne pepper. Mix well then add to the mashed potatoes.
  4. You can take this to the max with sauteed onions, fried cumin & mustard seed, spinach and peas. I kept this simple.
  5. Grease your baking sheet with 2.5 TB oil
  6. Place 8 tortillas on a plate and stuff them with the potato filling
  7. Roll up your stuff tortilla then roll them in the baking sheet oil. Sprinkle with salt!
  8. Bake seam side down for 25 minutes at 400 degrees. Serve with salsa or Vegan Fat Free Ranch! ENJOY

3 Vegan Snacks, Appetizers, Finger Foods - Easy Kids After School Snacks, Dinner Party Sides - Vegan Ham Cheese Hot Pockets, Vegan Pigs in Blanket Hot Dogs, Samosa Flautas - Dairy Free - Rich Bitch Cooking Blog

Vegan Ham + Cheese Pockets
This was supposed to be pizza pockets but vegan pepperoni was completely out of stock. I actually emailed the company asking when they predicted the shelves would be restocked. Dude, tofurky’s manufacturing situation is a little fucked right now (they wrote me back the details) but it’s growing pains. I’m happy things are coming together for them. Long story short pizza flavor wasn’t going to happen. This flavor combo was my last minute improv (thus using veggie dogs instead of “ham”) but I’m pretty sure this came out way better than the pizza combo would have. This was SOOOO good! And that melted cheese! Dude you see the videos?! Epic.

3 Vegan Snacks, Appetizers, Finger Foods - Easy Kids After School Snacks, Dinner Party Sides - Vegan Ham Cheese Hot Pockets, Vegan Pigs in Blanket Hot Dogs, Samosa Flautas - Dairy Free - Rich Bitch Cooking Blog

brick of vegan cheese 7 oz (I used follow your heart provolone), vegan deli slices (I sliced a vegan hot dog), container of vegan crescent rolls (I used Immaculate brand), Italian bread crumbs, spray oil

  1. Cut vegan cheese into 8 pieces
  2. Unroll crescent rolls into their 8 individual pieces. With the warmth of your hand stretch the dough a little bit to fit the cheese slices.
  3. Lay vegan cheese and vegan deli slices on a piece of dough. Wrap them up.
  4. Roll stuffed dough into bread crumbs
  5. Spray each roll with spray oil
  6. Bake at 350 degrees for 15-20 minutes til golden. Feel free to broil for a minute or two at the end. ENJOY
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14 comments

  1. I am SO envious of you guys for your ability to just trot into a store and buy whatever vegan cheeses, faux meats etc. your hearts desire. We get hideous vegan cheese here, you can’t even call it cheese because it borders on melted plastic and quorn, which tends to be made using egg white base so bollocks to vegans. The only other alternatives are heinously tough hotdogs that never sell. I am seriously thinking of starting a sodding Aussie vegan food company right here! You want easy peasy seitan hotdogs that will knock anything else out of the ballpark? Just get your dry ingredients sorted, bosh in your wet, mix and roll in foil then steam. DONE. Mary’s test kitchen rules for creating these babies. We have them a lot. We thought that the flavour was a little low so we just doubled everything in the flavour recipe aside from the coconut oil and chilli and they are Steve’s go to favourite hotdogs now. Try these. You will love them. I guarantee! http://www.marystestkitchen.com/vegan-hot-dogs-2-paprika-seitan-sausages/

    • Oh my god I’ve watched that video many of times on my quest to learn seitan. I still haven’t tried it yet. I should meal prep at some point. I feel that would give me the motivation to do it 🙂

      You totally should start a vegan food company!!! Have you made vegan cheese? I’ve watched a bunch of video and really want to make my own video of it.

      My biggest issue is that some of the videos suggest that you need a fancy blender to get the right texture. I’m going to try it (at some point) anyway. It’s suppose to be easy.

      • Take my advice. Try it. It’s so frigging easy. Just bish bash bosh the dry stuff together (easier if you buy the spices already ground but still easy peasy if you don’t) and then the wet stuff and thanks to the coconut oil it’s very easy to form into shape and roll. I have had a go at making vegan cheeses. I once made a recipe for vegan pot luck on one of my old blogs for a stromboli using homemade “cheeze”. I want to make fermented cheeses as Steve used to love cheese a LOT. Here’s the link to that recipe. It makes a great stromboli or pizza cheeze.

        https://theroadtoserendipity.wordpress.com/tag/the-virtual-vegan-potluck/

        I want to make fermented cheeses though and will be experimenting a lot. I did recently use sunflower seeds in a recipe for cashew cheese (who can afford cashews these days!) and it turned out amazingly cheezy. I was making a quiche but the texture of the quiche was off (I only had extra firm tofu) and although it was really tasty, it wasn’t a huge success. I didn’t want to waste it so I boshed the quiche (I made it crustless) into a large batch of bechamel sauce that I was making for a vegan lasagna and it made the sauce AMAZING. Here’s the sunflower seed recipe if you want. I do have a vitamix blender (prehistoric from WAY back last century when we worked) but I am quite sure as the sunflower seeds are soaked, that you could get away with a cheaper blender or food processor, just let it run for a bit. Hope you like it. It tastes really cheesy.

        Really tasty cheese mix
        1 block hard tofu
        1 cup sunflower seeds soaked in boiling water for about 30 minutes to an hour (I would soak them overnight if you don’t have a fancy blender)
        About 3/4 cup of soy milk
        2 decent quirts of lemon juice from a bottle
        About 2 – 3 tbs American mustard
        1 1/2 tsp veggie stock powder
        About 3 tbs soy sauce
        a decent shake of white pepper
        3 – 4 whole capsicums from a big jar of red capsicums (that’s “Bell Peppers” to you 😉 )
        A good glug of tomato sauce (that’s ketchup to you) (don’t go mad, you can add more after you have blended it but err on the cautious side)
        Put the soy milk into your vitamix and add the drained sunflower seeds. Process till creamy. Add the tofu crumbled and everything else and process till creamy. Taste and adjust seasonings. This tastes seriously cheezy and would make a tasty dip or spread. I wonder if you added agar to this mix if it would be nice as a vegan cheeze. If you added a bit of tapioca to the mix (like that other vegan cheeze recipe) it would be melty as well.

        • That Stromboli looks really good!

          Ah, i need to make some chz but I’m not sure when. The cheese I have on my mind is tapioca based. Definitely need a soy free cheese because I doubt Mark will eat it (or eat much of it). Its funny because if I make something soy based he’ll eat it so I don’t have to. But if I make vegan cheese he often doesn’t. At least if it has a bunch of nutritional yeast he’ll avoid it.

          You mentioned quiche. I want to make one with Follow Your Heart powdered eggs. It’s on my list of things to do 🙂

          • I don’t use nutritional yeast any more. It’s like $20 a bag full here in Tasmania (that’s IF you can find it in the first place). I made a tapioca based cheese and it sat in the fridge as Steve wasn’t keen on it but then in my “waste not want not” phase, I decided to throw it into a batch of bechamel and again, it was amazing. Sometimes it’s not the product that is wonderful but how you can use it that matters. We can’t get Follow your heart products here (heck, we don’t even have Earth Balance!) but I have found several interesting starch based egg replacement products on the net (recipes for how to make). The best vegan quiche we ever made was based on chickpea flour so I guess it really is horses for courses.

              • And its cheap too. I was buying my chickpeas and processing them myself (resulting in a somewhat less than fine flour) as I thought that would be the cheapest way to get chickpea flour (as you do) and then I checked out the price difference at the health food shop and it was at least a dollar cheaper to buy the flour. Now I just buy the flour that is super fine and perfect for just about everything.

  2. Yum! Thanks for putting out such bitchin recipes! Those look great. I shopped today for stuff to make veggie chili and spent too much, because our Aldi is closed until the big remodel is done now. Thanks for turning me on to them!

    • I’m surprised they closed the aldi while remodeling. Like, just at the end of the remodel or during the whole time? The one closest to us just started getting remodeled. I’m so pumped.

      Dude that veggie chili is my fav!!!

  3. why is it i dont comment about how much i love your vids for ONE VIDEO and yall stop telling stories? I WANT MORE STORIES (please!)

    • 🙂 dude, I recorded a story and it came out all wrong. After 30 minutes of me thinking, “was that a lame story? Should i really share it” I decided that it was lame but it was too late to rerecord a new audio. Next time! Fo sho!

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