Delicious & Healthy Gluten-Free Vegan Snacks You’ll Love

Table of Contents

Finding delicious and wholesome gluten-free vegan snacks does not have to be difficult. With the right ingredients, you can enjoy flavourful bites that are healthy, energizing, and satisfying.

From crunchy roasted veggies to creative no-bake treats, these snack ideas are simple, nourishing, and perfect for anytime hunger strikes.

Whether you’re craving savoury or sweet, this guide offers recipes that are both gluten-free and vegan, without sacrificing taste.

Gluten-Free Vegan Snacks

1. Black Sesame Tahini Energy Bars (No-Bake)

Black sesame tahini energy bars offer a deep toasty flavour and silky texture. They are no-bake, naturally sweetened, gluten-free, and vegan. Great for travel or a concentrated snack on hikes.

Prep time: 12 minutes (plus chilling) | Cook time: 0 minutes | Total time: 12 minutes (plus chilling) Servings: 12 bars

Ingredients

Medjool dates: 1 cup, pitted
Black sesame seeds: ½ cup, toasted
Gluten-free rolled oats: ½ cup
Tahini: ¼ cup
Chia seeds: 2 tablespoons
Vanilla extract: 1 teaspoon
Celtic sea salt: 1 pinch or to taste

Method

Toast the black sesame seeds in a dry pan until fragrant.
In a food processor, pulse the dates until they get sticky. Add vanilla and tahini. Proceed without a hitch.
Add oats, chia, and cooled sesame seeds. Pulse to combine. The mixture should be tacky and hold when pinched. Add 1 teaspoon of water if dry.
Line a small pan with parchment—press mixture firmly into the pan in an even layer. Pack tightly to avoid crumbling.
Chill 1 hour until firm. Slice into 12 bars.
Press with a flat glass for even density. For crunch, reserve 2 tablespoons of sesame seeds and press on top before chilling.
Freeze for longer or keep in the refrigerator for up to 10 days.

Nutrition Facts (per bar)

Calories: 160
Protein: 3g
Carbs: 18g
Fat: 8g
Fibre: 3g

Health Benefits

Black sesame seeds are rich in calcium, iron, and antioxidants that promote bone health and lower oxidative stress. Tahini provides healthy fats and vitamin E. Dates add potassium and fibre. Together, they support energy, bone strength, antioxidant protection, and satiety.

2. Sunchoke & Millet Fritters with Lemon Tahini

Nutty millet fritters studded with roasted sunchokes bring a rooty, earthy crunch. They are gluten-free, vegan, and crispy outside but tender inside. Serve the sunchoke & millet fritters warm with lemony tahini for contrast.

Prep time: 20 minutes (plus roasting) | Cook time: 25 minutes | Total time: 45 minutes | Servings: 8 fritters

Ingredients

Millets: 1 cup, cooked and cooled
Sunchokes: 1 cup, peeled and diced
Scallions: ¼ cup, finely chopped
Flax egg: 2
- Ground flaxseeds: 2 tablespoons
- Water: 6 tablespoons
Chickpea flour: 2 tablespoons (or extra millets if allergic)
Smoked paprika: 1 teaspoon
Celtic sea salt and black pepper to taste
Avocado or refined coconut oil: 2 tablespoons for frying

Ingredients For The Lemon Tahini

Tahini: 2 tablespoons
Lemon juice: 1 teaspoon lemon juice
Water to thin
Celtic sea salt: 1 pinch or to taste

Method

Roast sunchokes: toss diced sunchokes with a bit of oil, roast at 400°F (200°C) for 20 minutes until edges brown. Let cool.
Cook millet per package. Cool fully — cold millets bind better.
Make flax egg: mix flaxseed and water. Let it sit for 5 minutes until it gels.
In a bowl, combine cooked millet, roasted sunchokes, scallion, flax egg, chickpea flour, smoked paprika, salt, and pepper. Mix firmly.
Test mixture: press a small patty and pan fry to test seasoning and binding. Adjust flour or flax if too loose.
Form eight patties about 2.5 inches wide. Press tight.
Heat oil in a skillet over medium heat. Brown 3–4 minutes per side until deep golden and crisp. Lower the heat if browning too fast.
Drain on a paper towel. Serve warm with lemon tahini.
Tip: for extra crisp, finish in a 400°F oven for 5 minutes.

Nutrition Facts (per fritter)

Calories: 110
Protein: 3g
Carbs: 16g
Fat: 4g
Fibre: 2.5g

Health Benefits

Sunchokes are rich in inulin, a prebiotic fibre that feeds gut bacteria and aids blood sugar control. Millets supply magnesium, B vitamins, and gluten-free complex carbs. Together, they support digestion, steady energy, mineral balance, and a healthy gut microbiome.

3. Roasted Lotus Root Chips With Sichuan Pepper

Thinly sliced lotus root chips roasted until lacy and golden. They crackle like potato chips but taste floral and slightly nutty. Spice them with Sichuan pepper for a tongue-tingling twist.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients

Lotus roots: 2 medium, scrubbed and thinly sliced (mandoline)
Avocado or refined coconut oil: 1 tablespoon
Ground Sichuan pepper: ½ teaspoon + extra toasted for garnish
Celtic sea salt: ¼ teaspoon or to taste

Method

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Slice lotus root very thinly (2–3 mm) for lacy chips. Pat slices thoroughly dry. Moisture prevents crisping.
Toss slices lightly with oil, Sichuan pepper, and salt in a single layer. Don’t overcrowd.
Arrange slices so they do not overlap and roast them for 12–15 minutes. Flip slices and roast another 8–12 minutes until golden and lacy. Watch closely — they can burn quickly at the end.
Remove and transfer to a cooling rack. They crisp more as they cool.
Sprinkle extra toasted Sichuan pepper before serving for aroma.
Keep the leftover roasted lotus root chips in an airtight jar at room temperature for one day.

Nutrition Facts (per handful)

Calories: 95
Protein: 1.5g
Carbs: 18g
Fat: 3g
Fibre: 2.8g

Health Benefits

Lotus root supplies vitamin C, potassium, and fibre to support immunity, fluid balance, and digestion. Light roasting preserves nutrients but lowers oil uptake.

Sichuan pepper adds antioxidants. Snack supports hydration, gut motility, antioxidant defence, and provides a gluten-free crunch.

4. Miso-Roasted Seaweed & Edamame Bites

Savoury miso-roasted seaweed bites filled with mashed edamame. Crunchy, packed and portable. Gluten-free and vegan. Bright flavours that lift snacks beyond chips. Easy to make and addictive.

Prep time: 12 minutes | Cook time: 10 minutes (plus cooling) | Total time: 22 minutes | Servings: 6 (small hand portions)

Ingredients

Nori seaweed: 6 sheets (cut into quarters)
Edamame: 1½ cups shelled and cooked
White miso: 1 tablespoon
Gluten-free tamari: 1 teaspoon
Sesame oil: 1 teaspoon
Rice vinegar: 1 teaspoon
Maple syrup: 1 teaspoon
Sesame seeds: 1 tablespoon, toasted
Celtic sea salt: 1 pinch or to taste

Method

Steam or boil the edamame for 5 minutes until tender. Drain well.
Place edamame in a bowl and mash lightly with a fork. Keep some texture.
In a small bowl, whisk miso, tamari, sesame oil, rice vinegar, and maple syrup until smooth.
Add sauce to mashed edamame. Mix. Taste and adjust salt — miso is salty.
Spoon a teaspoon of filling onto each nori quarter. Press gently.
Sprinkle sesame seeds on top and fold or roll lightly. Seal with a dab of miso if needed.
For miso roasting: brush tops lightly with a little tamari-maple mix and oven toast at 350°F (175°C) for 6–8 minutes. Watch closely — nori browns fast.
Let cool 3–4 minutes. Seaweed crisps as they cool.
Serve the miso-roasted seaweed & edamame bites at room temperature. Store filling separately in the fridge for up to 48 hours. Assemble just before serving to keep crisp.

Nutrition Facts (per serving ~2 bites)

Calories: 120
Protein: 7g
Carbs: 8g
Fat: 6g
Fibre: 3g

Health Benefits

Edamame supplies complete plant protein and fibre for fullness. Seaweed offers iodine and trace minerals supportive of thyroid health.

Miso adds fermented probiotics for gut balance. Together, they boost energy, digestion, nutrient diversity, and heart health without gluten or additives.

5. Fermented Jackfruit Cracklings

Fermented shredded jackfruit marinated, then oven crisped into tangy cracklings. They mimic umami snacks. Gluten-free and vegan. Bold fermented notes pair with spicy or sweet dips for adventurous eaters.

Prep time: 20 minutes (plus ferment time) | Cook time: 35 minutes | Total time: 55 minutes | Servings: 4

Ingredients

Young green jackfruit: 2 cups, shredded (canned in water, drained)
Apple cider vinegar: 2 tablespoons (starter for quick ferment)
Gluten-free tamari: 1 tablespoon
Smoked paprika: 1 teaspoon
Avocado or refined coconut oil: 1 teaspoon
Celtic sea salt: 1 pinch or to taste

Method

Quick ferment: toss shredded jackfruit with apple cider vinegar and a pinch of salt. Cover and leave at room temperature 6–8 hours to develop tang. (Optional longer fermentation for probiotic benefit if you have a proper starter.)
Drain jackfruit slightly, but keep some moisture for caramelization.
Toss with tamari, smoked paprika, and oil. Let marinate 20 minutes.
Spread on a parchment-lined tray in a single layer. Roast at 375°F (190°C) 20–25 minutes, then increase to 425°F (220°C) and roast another 8–10 minutes to crisp edges. Rotate tray for even browning.
Observe near the end. Jackfruit can brown quickly.
Remove the fermented jackfruit cracklings and cool. They will crisp as they cool.
Keep for up to three days in an airtight jar. Reheat briefly to revive crunch.

Nutrition Facts (per serving)

Calories: 85
Protein: 1.5g
Carbs: 14g
Fat: 2g
Fibre: 2.2g

Health Benefits

Jackfruit supplies fibre and potassium for digestion and fluid balance. Fermentation increases B vitamins and beneficial microbes, supporting gut flora.

Low in saturated fat, the snack offers plant-based umami without gluten. Fermentation may enhance nutrient bioavailability and digestive tolerance naturally.

6. Harissa-Spiced Roasted Fava Beans

Crunchy roasted fava beans tossed in smoky harissa and lemon. They are protein-rich and gluten-free. Keep them for snacking, salads, or to sprinkle as a crunchy, savoury garnish.

Prep time: 10 minutes (plus soaking for dried) | Cook time: 35 minutes (roasting) | Total time: 45 minutes | Servings: 4

Ingredients

Fava beans: 2 cups, cooked and shelled or canned and drained
Avocado or refined coconut oil: 1 tablespoon
Gluten-free harissa paste: 1 teaspoon
Lemon: ½ lemon, zested
Smoked paprika: ½ teaspoon
Celtic sea salt to taste

Method

If using dried fava beans, soak and cook until tender. Canned works fine—pat dry.
Toss beans with oil, harissa, lemon zest, and smoked paprika until evenly coated.
Spread beans on a parchment-lined tray in one layer. Roast at 375°F (190°C) for 25–30 minutes, stirring every 8 minutes to avoid burning.
Roast until skins are blistered and beans are crunchy. For extra crunch, drop the temperature to 300°F (150°C) for a final 8–10 minutes.
Let the harissa-spiced roasted fava beans completely cool. They become crisper as they cool.
Tip: for less heat, use ½ teaspoon harissa and add lemon juice after roasting. Store airtight for several days.

Nutrition Facts (per ½ cup)

Calories: 140
Protein: 8g
Carbs: 18g
Fat: 5g
Fibre: 5g

Health Benefits

Fava beans are rich in plant protein, folate, and iron to support muscles and blood health. Roasting preserves protein while making the beans crunchy.

Harissa’s chillies provide capsaicin for metabolism. Overall, this snack supports satiety, micronutrient density, and blood sugar stability.

7. Baobab & Coconut Chia Sunshine Pudding

The tangy baobab and creamy coconut chia pudding tastes like sunshine. It is naturally gluten-free, vegan, and packed with vitamin C. Make it overnight for a quick, bright, spoonable snack.

Prep time: 5 minutes (plus overnight chill) | Cook time: 0 minutes | Total time: 5 minutes (plus overnight chill) | Servings: 2 jars

Ingredients

Chia seeds: 3 tablespoons
Canned coconut milk: 1 cup
Baobab powder: 1½ teaspoons
Maple syrup: 1 teaspoon (optional)
Fresh fruit or toasted coconut for topping

Method

Whisk coconut milk, baobab powder, and maple syrup until smooth. Baobab dissolves best if whisked well.
Stir in chia seeds. Mix thoroughly to avoid clumping.
Let sit 5 minutes, then whisk again to keep chia evenly distributed.
Cover and refrigerate overnight (≥6 hours). Texture firms as chia absorbs liquid.
Next morning, stir. If too thick, thin with a splash of plant milk. If too thin, add ½ tablespoon of chia seeds and wait 15 minutes.
Spoon the tangy baobab and creamy coconut chia pudding into jars and top with fresh berries or toasted coconut.
Baobab is tart. Balance with sweeter fruit or maple if desired.

Nutrition Facts (per jar)

Calories: 260
Protein: 5g
Carbs: 14g
Fat: 20g
Fibre: 8g

Health Benefits

Vitamin C and antioxidants included in baobab powder promote collagen synthesis and immunity. Chia seeds provide omega-3s, fibre, and sustained energy.

Coconut offers medium-chain triglycerides for quick fuel. They aid digestion, immunity, skin health, and steady blood sugar.

8. Cassava-Flour Mushroom Jerky

Savoury cassava flour-coated mushrooms are baked until chewy, then marinated for a jerky-like texture. They deliver umami, chew, and smoke without meat. These cassava flour mushrooms are gluten-free, vegan, and a satisfying snack for cravings.

Prep time: 10 minutes | Cook time: 55 minutes (slow bake + marinade time) | Total time: 65 minutes | Servings: 4

Ingredients

Oyster or king oyster mushrooms: 12 oz, sliced lengthwise
Cassava flour: 2 tablespoons
Gluten-free tamari: 3 tablespoons
Liquid smoke: 1 tablespoon (optional)
Maple syrup: 1 tablespoon
Smoked paprika: 1 teaspoon
Avocado or refined coconut oil: 1 tablespoon

Method

Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper.
Toss mushroom slices with a light dusting of cassava flour. Shake off excess.
Bake 25–30 minutes until mushrooms begin to dry but still bend. Flip once.
Whisk tamari, liquid smoke, maple syrup, smoked paprika, and oil to make a marinade.
Brush both sides of baked mushrooms generously. Return to oven and bake another 20–25 minutes until chewy and slightly caramelized.
For a chewier texture, lower the oven to 200°F (95°C) and dry for an additional 15–20 minutes.
Cool completely. Store the savoury cassava flour-coated mushrooms in the fridge and reheat briefly to restore chew.
Tip: Use thicker oyster mushroom strips for more chew. Cassava flour gives a light crust and helps hold the marinade.

Nutrition Facts (per serving)

Calories: 95
Protein: 3g
Carbs: 10g
Fat: 4.5g
Fibre: 1.8g

Health Benefits

Mushrooms provide B vitamins, selenium, and umami compounds that satisfy savoury cravings with few calories. Cassava adds resistant starch and is gluten-free.

Marination can add antioxidants from spices. This snack supports nutrient density, satiety, and reduced processed meat cravings.

9. Turmeric and Pistachio Date Energy Balls With Cardamom

The golden turmeric and pistachio date energy balls offer warm spice and nutty crunch. They are no-bake, gluten-free, and full of anti-inflammatory flavour. Perfect with tea or to go.

Prep time: 12 minutes | Cook time: 0 minutes (chill 20 minutes) | Total time: 32 minutes (including chill time) | Servings: 12 balls

Ingredients

Dates: 1 cup pitted
Pistachios: ¾ cup shelled and lightly toasted
Ground turmeric: 1 teaspoon
Ground cardamom: ½ teaspoon
Celtic sea salt: 1 pinch or to taste
Coconut flour: 1 tablespoon (optional, for binding)

Method

Toast pistachios briefly to deepen flavour. Cool.
In a food processor, pulse pistachios until crumbly but not butter. Remove 2 tablespoons for coating.
Add dates, turmeric, cardamom, and salt. Pulse until the mixture clumps. Add coconut flour if it's too sticky.
Scoop tablespoon-sized portions and roll between palms into tight balls. Press with a little reserved pistachio for texture.
Chill the golden turmeric and pistachio date energy balls for 20 minutes to firm. Store in fridge. They soften at room temperature.
If turmeric stains hands, use gloves or roll with a spoon. Adjust turmeric to taste; it’s potent.

Nutrition Facts (per ball)

Calories: 85
Protein: 1.5g
Carbs: 12g
Fat: 3.5g
Fibre: 1.6g

Health Benefits

Turmeric supplies curcumin, an anti-inflammatory compound that supports joint health. Pistachios provide healthy fats, protein, antioxidants and fibre.

Dates offer natural sugars and potassium. Cardamom aids digestion. Together, these ingredients boost inflammation control, energy balance, and micronutrient intake daily.

10. Black Rice Sushi Bites With Avocado & Pickled Radish

Mini black rice sushi bites topped with avocado and crisp pickled radish. They look decadent with nutty rice and bright vinegar notes. Gluten-free vegan, elegant for gatherings or lunch.

Prep time: 25 minutes (plus rice cooling) | Cook time: 30 minutes | Total time: 55 minutes | Servings: 12 bite-size pieces

Ingredients

Black rice: 1 cup, rinsed and cooked per package instructions
Avocado: 1, sliced
Quick pickled radish: ½ cup (thin slices, rice vinegar, Celtic sea salt: 1 pinch or to taste
Rice vinegar: 1 tablespoon
Sesame seeds: 1 teaspoon, toasted
Cucumber or rice paper rounds (to hold): small sheets, blanched (optional)

Method

Cook black rice until tender. Let cool slightly. Toss with rice vinegar to season. Chill until sticky and cool.
Wet hands and shape rice into small rectangular bites or use a ring mould. Press tight so they hold.
Top each rice bite with a thin avocado slice and a sliver of pickled radish. Press gently to attach.
Sprinkle sesame seeds if you want portability, wrap the base with a blanched cucumber strip or rice paper to hold together.
Serve black rice sushi bites chilled or at room temperature. Keep avocado from browning with a light spritz of lemon if needed.
Tip: black rice is firmer than sushi rice — press firmly and chill to help binding.

Nutrition Facts (per 2 bites)

Calories: 140
Protein: 2.5g
Carbs: 18g
Fat: 6.5g
Fibre: 3.5g

Health Benefits

Black rice contains anthocyanins that act as powerful antioxidants supporting heart and brain health. Avocado provides monounsaturated fats and potassium, supporting heart function.

Pickled radish can add probiotics when fermented. Combined, they offer fibre, antioxidants, healthy fats, and sustained energy.

Conclusion

Enjoying tasty and healthy gluten-free vegan snacks is easier than ever with these creative recipes. Each option brings unique flavours, simple preparation, and plenty of nutrition to keep you satisfied throughout the day.

Whether you prefer something crunchy, savoury, or sweet, these snacks prove that eating plant-based and gluten-free can be both fun and delicious. Try these gluten-free vegan snacks out now to find new favourites to incorporate into your snacking regimen.

I trust you enjoyed this article about the Delicious & Healthy Gluten-Free Vegan Snacks You’ll Love. Stay tuned for more blog posts soon. Take care!

JeannetteZ

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