4 Easy Vegan Snacks To Prep On Sundays For Healthy Grazing All Through The Week

February 22, 2019

If you’re like me, it can be tough to find the motivation to full-on meal prep each and every week. Fortunately, I’ve found quite a few yummy, healthy (mostly), and best of all, super easy snacks that you can prep on Sundays that will last throughout the week. Grab a couple of containers when you’re heading out the door to work and you’ll be set for snacking! Below are a few of my favorites:

1. Mini Veggie Pizzas

Okay, so this might not be the most healthy snack you can prep, but it’s super easy, super tasty, and super customizable! I originally planned to make these for a big group of friends, but when they bailed I was “forced” to eat them all myself! All you need is a pack of your favorite vegan english muffins, a jar of tomato sauce (you can buy or make your own – I prefer spicy!), vegan shredded cheese, and whatever toppings you like best. I used chopped onions, chopped green peppers, a little bit of minced garlic, and nacho jalapeños.

From there it’s like a grown-up Lunchable – spread the tomato sauce on the english muffin halves, sprinkle on the cheese, and add your favorite toppings. Preheat oven to 350 degrees and pop a sheet of these in for 10-15 minutes, until the cheese is melted and the edges are slightly crispy. Then let them cool, and pack tupperware containers with two mini pizzas each. They’re easy to reheat, and will last all week!

2. Pickled Veggie “Bruschetta”

I’m personally not the biggest fan of tomatoes, so bruschetta was never my thing. However, I love pickled, spicy veggies, so this variation is perfect! This snack does take a couple days to prepare the veggie mix, but a big jar should last you a while. In a large mason jar, pack shredded carrots, chopped red onions, chopped garlic cloves, shredded cabbage, and sliced serrano peppers (this is a spicy recipe!) about three-quarters of the way full.

Healthy Vegan Snacks For Meal Prep On Sundays

Next, boil equal parts water and apple cider vinegar (about one cup each should suffice) along with some sea salt, and pour into the jar until it is full. Let the jar cool, then cap it and store in the fridge for two days. You now have your “pickled” veggie mix! Separate into snack size containers and top with a few sun-dried tomatoes, and enjoy with a bag of vegan crackers.

3. Spicy Roasted Chickpeas

Indian spiced roasted chickpeasThis is probably one of the easiest and quickest healthy snacks you can prep for the week! Turn on an episode of your favorite sitcom and start by preheating the oven to 400 degrees. Drain two to three cans of chickpeas depending on how much you want to make, and pat dry with a towel. In a large bowl, mix the chickpeas with a couple drizzles of olive oil, and a few shakes of red pepper flakes, chili powder, cayenne pepper powder, cumin, and salt and black pepper. The amounts can be adjusted depending on how flavorful you’d like the chickpeas to be!

Stir to make sure the chickpeas are coated evenly, and then transfer in a single layer to a baking sheet lined with parchment paper. Finish up your episode and let them bake for about 30 minutes, or until they are crispy enough to your liking! Let them cool, and then separate into snack size containers. Leave out of the fridge, and they should stay crispy for the rest of the week!

4. Crispy Kale “Trail Mix”

All right, so this is not really “trail mix” so to speak, but a take on one of my favorite salads my mom used to make! Start by preheating the oven to 300 degrees, and washing a large bunch of kale. Strip the leaves from the ribs of the kale, and toss with olive oil and sea salt. Then lay the kale on a baking sheet and place in the oven for about 8-10 minutes. Flip the kale over, and repeat until it has reached the desired crispiness!

You’ll then want to turn the oven up to 425 degrees, and cook a large sweet potato on a baking sheet for about 45 minutes to an hour. Remember to stick the potato all over with a fork first! When the potato is done, let it cool for a couple minutes and then cut it in half. Dice each half and remove the skin, then mix the sweet potato cubes and the kale chips in a large bowl. Drizzle on just a tad more olive oil, and add a bag of your favorite dried fruit for extra flavor! I like to use dried cranberries, but as these often have a high amount of sugar you may want to substitute for raisins or even dried apricots!

Next, separate into small containers and store in the fridge throughout the week. The kale will become a little less crispy, but still delicious! This may be a snack to eat with a fork to avoid messy fingers.

Do you have a favorite snack to prepare on Sundays for the rest of the week?

Related: The Art Of The 5-Minute Healthy Lunch (No Batch Cooking Required!)

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Photo: Heidi Thiel; Peaceful Dumpling

Heidi is an avid reader, writer, and lover of natural foods and beauty products. Originally from the Midwestern U.S., she’s now enjoying her time in sunny San Diego! When she’s not working on content, you can find Heidi with her nose in a book at a local coffee shop, or hanging out with her pet bearded dragon.


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