meal prep snack vegan

Vegan Zucchini Fritters — The Most Crispy Plant-Based Snack You Will Make All Week

vegan fritters

There are snacks you make because something quick and satisfying is needed. And then there are snacks like these Vegan Zucchini Fritters — the kind that come out of the pan deeply golden and shatteringly crisp on the outside, with a tender, herb-flecked zucchini interior that is simultaneously light and satisfying, served alongside a cool, garlicky yogurt dipping sauce that makes every single bite genuinely complete. This is that fritter. The one that uses up a glut of summer zucchini more deliciously than any other preparation. The one that disappears from the plate before the dipping sauce has even been passed around the table.

These fritters use grated zucchini squeezed until almost completely dry — the single most important step in zucchini fritter making — combined with chickpea flour, fresh herbs, garlic, and nutritional yeast into a batter that holds together cleanly in the pan, crisps dramatically on both sides in a shallow pool of oil, and produces a fritter with the deep golden exterior and tender interior that defines a genuinely great fritter.

What makes these fritters so outstanding is the squeeze — removing as much moisture as possible from the grated zucchini before mixing transforms the batter from a wet, collapsing mess into a firm, scoopable mixture that holds its shape in the pan and crisps rather than steaming in its own moisture.

This recipe is 100% vegan, naturally gluten-free, ready in just 25 minutes, and absolutely wonderful served warm with the yogurt dipping sauce alongside as a snack, light lunch, or side dish.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins10 mins25 mins4~190 kcal

Ingredients

For the Zucchini Fritters

  • 4 medium zucchini (about 600g), coarsely grated
  • 1 tsp salt (for drawing out moisture)
  • ½ cup (60g) chickpea flour
  • 2 tbsp nutritional yeast
  • 3 spring onions, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup (15g) fresh parsley, finely chopped
  • 2 tbsp fresh dill or chives, finely chopped
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 2–3 tbsp neutral oil for frying

For the Yogurt Dipping Sauce

  • ½ cup (120g) unsweetened vegan yogurt
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, very finely grated
  • 2 tbsp fresh dill or parsley, finely chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste

Optional Add-ins

  • ¼ cup (30g) vegan feta crumbled through the batter
  • ½ tsp chili flakes for gentle heat
  • 2 tbsp sun-dried tomatoes, very finely diced
  • Lemon zest added to the batter for brightness

Instructions

  1. Salt and squeeze the zucchini. Place the grated zucchini in a large bowl and toss with the salt. Let sit for 10 minutes — the salt draws the moisture out of the zucchini. Transfer the salted zucchini to a clean kitchen towel and squeeze as firmly as possible, wringing out as much liquid as you can. The squeezed zucchini should feel almost dry and have reduced significantly in volume. This step cannot be rushed or skipped.
  2. Make the fritter batter. Place the squeezed zucchini in a clean bowl. Add the chickpea flour, nutritional yeast, spring onions, garlic, parsley, dill, pepper, and smoked paprika. Mix thoroughly until a cohesive batter forms. The batter should be firm enough to scoop and hold a rough shape — if too wet add another tablespoon of chickpea flour.
  3. Make the dipping sauce. Combine the vegan yogurt, lemon juice, grated garlic, fresh herbs, and olive oil in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  4. Cook the fritters. Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Scoop heaped tablespoons of the batter into the pan and flatten gently with the back of the spoon into rounds approximately 1cm thick. Cook for 3–4 minutes without moving until deeply golden on the bottom, then flip carefully and cook for 2–3 minutes on the second side. Work in batches, adding more oil between batches as needed.
  5. Drain and serve. Transfer the cooked fritters to a wire rack or paper towel to drain briefly. Serve warm with the yogurt dipping sauce alongside.

Pro Tips

  • Squeeze the zucchini more thoroughly than seems necessary — the single biggest mistake in zucchini fritter making is insufficient squeezing. The fritters need to be almost alarmingly dry before the batter is mixed for the best result.
  • Do not move the fritters during the first 3–4 minutes — letting a proper golden crust form before flipping is what creates the crispy exterior. A fritter moved too early tears and sticks to the pan.
  • Keep the heat at medium-high — too low produces pale, soft, greasy fritters; too high burns the outside before the interior cooks through.
  • Cook in batches with space between fritters — crowding the pan drops the oil temperature and causes steaming rather than crisping.

Why Squeezing the Zucchini Is So Important

Zucchini is approximately 95% water by weight — one of the highest moisture contents of any vegetable commonly used in cooking. This extraordinary water content is the defining challenge in zucchini fritter making. If the water is not removed before the batter goes into the pan, it escapes during cooking as steam, which softens the surrounding batter rather than allowing it to crisp, produces fritters that are pale and soft rather than golden and crunchy, and causes the fritters to steam-cook from the inside out rather than fry from the outside in. Salting the grated zucchini draws this water to the surface through osmosis, and squeezing removes it, leaving a concentrated, flavor-rich zucchini that behaves completely differently in the pan.

Flavor Variations

  • Greek Style Fritters: Add crumbled vegan feta and extra dill to the batter and serve with a tzatziki-style dipping sauce for a Mediterranean version.
  • Spicy Zucchini Fritters: Add chili flakes and a finely diced jalapeño to the batter for a version with building heat.
  • Corn and Zucchini Fritters: Add ½ cup of corn kernels to the batter for extra sweetness and texture alongside the zucchini.

Nutritional Highlights (Per Serving — 3 fritters)

CaloriesProteinCarbsFiberFat
~190 kcal8g16g4g11g

Storage

  • Best fresh: These fritters are at their crispiest within 10 minutes of cooking. Serve immediately whenever possible.
  • Refrigerator: Store cooled fritters in an airtight container for up to 3 days. Reheat in an air fryer at 375°F (190°C) for 4–5 minutes or in a hot oven to restore crispiness.
  • Freezer: Freeze cooled fritters in a single layer then transfer to a freezer bag for up to 1 month. Reheat from frozen in an air fryer or oven until crispy and heated through.

Frequently Asked Questions

Can I bake these instead of pan frying?

Yes — arrange on a lined baking sheet, brush with oil, and bake at 425°F (220°C) for 20–22 minutes, flipping halfway. The result will be slightly less golden than pan-fried but still delicious and considerably lower in oil.

Can I use a different flour instead of chickpea flour?

Yes — all-purpose flour or a gluten-free flour blend both work as substitutes in the same quantity. Chickpea flour adds extra protein and a slightly nuttier flavor but is not essential.

Why are my fritters falling apart?

Fritters that fall apart are caused by batter that is too wet — the zucchini was not squeezed thoroughly enough. Add an extra tablespoon of chickpea flour and squeeze more firmly before frying the remaining batter.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 2, 2026 by All Recipes Mains & Bowls 0

Vegan Cottage Cheese Cookie Bites

vegan cottage cheese cookie bites

There are cookies you bake because something sweet is needed. And then there are cookies like these Vegan Cottage Cheese Cookie Bites — the kind that use a base of vegan cottage cheese to produce a soft, slightly chewy, protein-rich cookie bite that is genuinely satisfying in a way that a standard sugar cookie simply is not, delivering the comfort of a cookie alongside the nutritional substance of a high-protein snack. This is that cookie. The one that feels like a treat and functions like a proper snack. The one that people reach for again and again from the jar on the counter.

These bites use vegan cottage cheese — blended smooth for a creamy, neutral base — combined with oat flour, a touch of maple syrup, vanilla extract, and chocolate chips into a dough that bakes into soft, tender, slightly cakey rounds with crisp edges and a moist, chewy center. The vegan cottage cheese adds protein and moisture while contributing almost no flavor of its own, making these bites taste like indulgent cookies while delivering considerably more nutritional substance than their appearance suggests.

What makes these bites so outstanding is the texture — softer and more tender than a standard cookie, with a slightly cakey interior that makes them feel genuinely satisfying after just two or three pieces, unlike many lower-calorie cookies that leave you reaching for more.

This recipe is 100% vegan, naturally gluten-free when made with certified gluten-free oat flour, ready in just 25 minutes, and absolutely wonderful eaten warm from the oven when the chocolate chips are still melted, or at room temperature from the refrigerator as a protein-rich snack.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins15 mins25 mins12 bites~95 kcal

Ingredients

For the Cookie Bites

  • 1 cup (240g) vegan cottage cheese
  • 1½ cups (135g) oat flour (blended from rolled oats)
  • 3 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • ½ tsp baking powder
  • Pinch of salt
  • ½ cup (85g) vegan chocolate chips

Optional Add-ins

  • 2 tbsp natural peanut butter stirred through the dough
  • ¼ tsp cinnamon for warmth
  • 2 tbsp desiccated coconut folded through
  • A scattering of flaky sea salt pressed onto each bite before baking

Instructions

  1. Preheat the oven. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Blend the cottage cheese. Place the vegan cottage cheese in a blender or food processor and blend until completely smooth — this eliminates any lumps and produces a silky, even-textured dough.
  3. Make the dough. In a large bowl combine the blended vegan cottage cheese, oat flour, maple syrup, vanilla extract, baking powder, and salt. Mix until a soft, slightly sticky dough forms. Fold in the chocolate chips.
  4. Shape the bites. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 3cm apart. Flatten each slightly with the back of a spoon — these bites do not spread much during baking.
  5. Bake. Bake for 13–16 minutes until the edges are set and lightly golden and the centers look just cooked through.
  6. Cool briefly and serve. Let cool on the baking sheet for 5 minutes before transferring. Serve warm or at room temperature.

Pro Tips

  • Blend the vegan cottage cheese thoroughly before adding to the dough — any lumps will create an uneven texture in the finished bites.
  • Do not overbake — these bites firm up considerably as they cool and should be removed from the oven while the centers still look slightly underdone.
  • Flatten each portion slightly before baking as the dough does not spread significantly on its own.
  • Store in the refrigerator for the best texture and longest shelf life — the vegan cottage cheese base means these hold up better cold than at room temperature.

Why Vegan Cottage Cheese Works in Cookies

Vegan cottage cheese — typically made from tofu, cashews, or other plant bases — provides a creamy, protein-rich, mildly flavored base that adds moisture and binding to cookie dough without contributing a strong flavor of its own. This makes it an ideal ingredient for higher-protein baked goods, producing a tender, slightly cakey texture that standard cookies lack.

Flavor Variations

  • Peanut Butter Chocolate Chip: Stir 2 tablespoons of natural peanut butter into the dough before adding the chocolate chips.
  • Lemon Blueberry: Replace the chocolate chips with dried blueberries and add lemon zest to the dough for a brighter, fruit-forward version.
  • Double Chocolate: Add 2 tablespoons of cocoa powder to the dough alongside the chocolate chips for a deeply chocolatey version.

Nutritional Highlights (Per Bite)

CaloriesProteinCarbsFiberFat
~95 kcal4g13g1g3g

Storage

  • Refrigerator: Store in an airtight container for up to 5 days. These bites hold their texture best when refrigerated.
  • Freezer: Freeze in a sealed container for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
  • Room temperature: Can be kept at room temperature for up to 2 days in an airtight container.

Frequently Asked Questions

What is vegan cottage cheese made from?

Vegan cottage cheese is typically made from tofu, cashews, or almonds blended with lemon juice, vinegar, and seasonings to replicate the mild, slightly tangy, textured character of dairy cottage cheese. Several brands now produce commercially available vegan cottage cheese, or it can be made at home from firm tofu.

Can I make my own vegan cottage cheese for this recipe?

Yes — blend 300g of firm tofu with 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, and a pinch of salt until smooth for a quick homemade version that works perfectly in this recipe.

Can I use a different flour instead of oat flour?

Yes — almond flour produces a slightly denser, nuttier bite. All-purpose flour also works but produces a chewier, less tender result than oat flour.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more protein-packed vegan snack and dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 31, 2025 by All Recipes Desserts 0

Vegan Crispy Broccoli Cheese Bites — The Most Addictive Plant-Based Snack You Will Make All Week

vegan crispy broccoli cheese bites

There are snacks you make because something is needed before dinner. And then there are snacks like these Vegan Crispy Broccoli Cheese Bites — the kind that come out of the oven golden and crisp on the outside, tender and cheesy on the inside, with a savory, slightly nutty flavor that makes it genuinely impossible to eat just one. This is that snack. The one that disappears from the plate before it has properly cooled. The one that turns broccoli into the most popular thing on the table without anyone quite understanding how it happened.

These bites combine finely chopped broccoli with vegan cheese, chickpea flour, and seasoning, formed into small rounds and baked until shatteringly crisp on the outside and tender throughout, producing a snack or appetizer that delivers all the satisfaction of a cheesy fried bite without the mess of deep frying.

What makes these bites so outstanding is the combination of chickpea flour as the binder and nutritional yeast in the coating — the chickpea flour holds the bites together and crisps beautifully in the oven, while the nutritional yeast adds a deep savory, cheesy flavor that makes every bite taste genuinely indulgent.

This recipe is 100% vegan, naturally gluten-free, ready in just 35 minutes, and absolutely wonderful served warm with a dipping sauce alongside as a snack, appetizer, or side dish.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins20 mins35 mins4~190 kcal

Ingredients

For the Bites

  • 3 cups (270g) broccoli florets, very finely chopped
  • ½ cup (60g) vegan cheddar or mozzarella, shredded
  • ¼ cup (25g) nutritional yeast
  • ¼ cup (30g) chickpea flour
  • 2 cloves garlic, minced
  • 2 tbsp fresh chives or parsley, finely chopped
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp plant milk, to help bind if needed

For the Crispy Coating

  • ½ cup (50g) panko breadcrumbs or regular breadcrumbs
  • 2 tbsp nutritional yeast
  • ¼ tsp smoked paprika
  • 1 tbsp olive oil

For the Dipping Sauce

  • ½ cup (120g) vegan mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice

Instructions

  1. Preheat the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the broccoli. Very finely chop the broccoli florets — they should be almost minced so they bind properly into bites rather than falling apart.
  3. Make the mixture. In a large bowl combine the finely chopped broccoli, shredded vegan cheese, nutritional yeast, chickpea flour, garlic, herbs, smoked paprika, salt, and pepper. Mix thoroughly. Add plant milk one tablespoon at a time if the mixture seems too dry to hold together when pressed.
  4. Make the coating. In a shallow dish combine the breadcrumbs, nutritional yeast, smoked paprika, and olive oil. Toss to combine until the breadcrumbs are lightly coated in oil.
  5. Shape and coat the bites. Divide the mixture into 16–18 equal portions and roll each into a ball, pressing firmly. Roll each ball in the breadcrumb coating, pressing to adhere well on all sides.
  6. Bake. Arrange on the prepared baking sheet with space between each bite. Bake for 18–22 minutes until deeply golden and crisp on the outside, turning once halfway through.
  7. Make the dipping sauce. Whisk together the vegan mayonnaise, sriracha, and lime juice until smooth.
  8. Serve immediately. Serve the warm bites with the dipping sauce while at their crispiest.

Pro Tips

  • Chop the broccoli very finely — large pieces make the bites harder to hold together and more likely to fall apart during rolling and baking.
  • Press each bite firmly when shaping to ensure they hold together during baking.
  • Roll the bites in the breadcrumb coating with genuine pressure so the coating adheres rather than falling off during baking.
  • Turn once during baking for even crispiness on all sides.

Why These Bites Work So Well

The combination of chickpea flour, vegan cheese, and finely minced broccoli creates a mixture with enough binding power to hold together during baking while the breadcrumb coating provides the crispy exterior. The nutritional yeast in both the mixture and the coating ensures a deep, savory, cheesy flavor throughout rather than only on the surface.

Flavor Variations

  • Spicy Broccoli Bites: Add chili flakes and extra sriracha to the mixture for building heat.
  • Herbed Broccoli Bites: Add dried Italian herbs and lemon zest to the mixture for a Mediterranean-inspired version.
  • Buffalo Broccoli Bites: Toss the baked bites in buffalo sauce immediately after baking for a spicy, sticky version.

Nutritional Highlights (Per Serving — 4 bites)

CaloriesProteinCarbsFiberFat
~190 kcal9g18g4g9g

Storage

  • Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
  • Freezer: Freeze baked, cooled bites for up to 2 months. Reheat from frozen in an air fryer or oven until heated through and crispy.
  • Air fryer: These bites reheat particularly well in an air fryer at 375°F (190°C) for 4–5 minutes.

Frequently Asked Questions

Can I air fry these instead of baking?

Yes — air fry at 390°F (200°C) for 12–14 minutes, shaking halfway, for an even crispier result than oven baking.

Why are my bites falling apart?

This is usually caused by broccoli pieces that are too large or insufficient chickpea flour. Chop the broccoli more finely and add an extra tablespoon of chickpea flour to help bind the mixture.

Can I make these gluten-free?

Yes — use gluten-free breadcrumbs in the coating and check that all other ingredients are certified gluten-free.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more crispy, addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 30, 2025 by All Recipes Mains & Bowls 0

Crispy and juicy Sour Cream & Onion Chick’n Tofu Nuggets

crispy sour cream and onion chick'n tofu nuggets

There are snacks you make because something crispy is needed. And then there are snacks like these Crispy Sour Cream and Onion Chick’n Tofu Nuggets — the kind that come out of the oil or air fryer shatteringly golden, with a tangy, savory sour cream and onion coating that makes them taste like your favorite potato chip flavor transformed into the most satisfying bite-sized nugget imaginable. This is that snack. The one that disappears the moment it hits the plate. The one that has both kids and adults reaching for one more.

This recipe marinates pressed tofu in a tangy buttermilk-style brine flavored with onion and garlic powder, then double-coats it in a seasoned flour mixture loaded with sour cream and onion seasoning before frying or air frying to a deeply crispy, golden exterior with a tender, juicy interior. The result is a nugget that captures the iconic sour cream and onion flavor in genuinely crunchy, craveable form.

What makes these nuggets so outstanding is the marinating step — soaking the pressed tofu in a tangy, seasoned plant milk brine before coating allows the flavor to penetrate the tofu itself rather than sitting only on the surface, producing nuggets that taste deeply seasoned throughout rather than only on the crust.

This recipe is 100% vegan, ready in about 40 minutes including marinating time, and absolutely wonderful served hot with extra dipping sauce alongside.

Recipe Information

Prep TimeMarinate TimeCook TimeTotal TimeServingsCalories
15 mins15 mins12 mins42 mins4~310 kcal

Ingredients

For the Tofu and Marinade

  • 450g extra firm tofu, pressed and cut into nugget-sized pieces
  • 1 cup (240ml) plant milk
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt

For the Sour Cream and Onion Coating

  • 1½ cups (180g) all-purpose flour
  • 2 tbsp cornstarch
  • 2 tbsp dried onion flakes, finely crushed
  • 1½ tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp citric acid or 1 tbsp nutritional yeast (for the tangy “sour cream” note)
  • 1 tsp salt
  • ½ tsp black pepper

For Frying

  • 3 cups (720ml) neutral vegetable oil (for deep frying), or oil spray for air frying

For the Dipping Sauce

  • ½ cup (120g) vegan sour cream
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp lemon juice
  • Pinch of salt

Instructions

  1. Press the tofu. Press the tofu for at least 15 minutes to remove as much water as possible — this is essential for the nuggets to absorb the marinade and crisp properly. Cut into bite-sized nugget shapes.
  2. Make the marinade and soak. Whisk together the plant milk, apple cider vinegar, onion powder, garlic powder, and salt in a shallow dish. Add the tofu pieces and let marinate for 15 minutes, turning once halfway.
  3. Make the coating. In a wide shallow dish whisk together the flour, cornstarch, crushed onion flakes, onion powder, garlic powder, citric acid or nutritional yeast, salt, and pepper.
  4. Coat the nuggets. Remove a tofu piece from the marinade, letting excess drip off, and dredge thoroughly in the seasoned flour, pressing to coat well on all sides. Repeat with all pieces, placing them on a wire rack as you go.
  5. Fry or air fry. For deep frying, heat the oil to 350°F (175°C) and fry the nuggets in batches for 3–4 minutes until deeply golden and crispy, draining on a wire rack. For air frying, spray the coated nuggets generously with oil and air fry at 390°F (200°C) for 10–12 minutes, shaking halfway, until golden and crispy.
  6. Make the dipping sauce. Whisk together the vegan sour cream, fresh chives, lemon juice, and salt until smooth.
  7. Serve immediately. Serve the hot nuggets with the dipping sauce while at their crispiest.

Pro Tips

  • Press the tofu thoroughly before marinating — well-pressed tofu absorbs the marinade more effectively and crisps better during cooking.
  • The citric acid or nutritional yeast in the coating is what mimics the tangy character of classic sour cream and onion seasoning — do not skip both.
  • Press the flour coating firmly onto each piece of tofu for the thickest, craggiest, most satisfying crust.
  • Maintain oil temperature throughout frying and work in small batches to avoid greasy results.

Why Sour Cream and Onion Flavor Works So Well Here

The classic sour cream and onion flavor profile relies on a balance of tangy acidity, savory onion, and a hint of garlic — a combination that has proven enduringly popular in snack foods for decades because it satisfies the palate’s craving for both tang and savory depth simultaneously. Applying this same flavor profile to a crispy fried nugget translates the appeal of a favorite chip flavor into a more substantial, satisfying format.

Flavor Variations

  • Spicy Sour Cream and Onion Nuggets: Add cayenne pepper and chili flakes to the coating for a spicy version.
  • BBQ Coated Nuggets: Replace the sour cream and onion coating with a smoky barbecue seasoning blend for a different flavor profile.
  • Ranch Tofu Nuggets: Replace the onion-forward seasoning with dried dill, parsley, and extra garlic for a ranch-flavored version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~310 kcal14g28g2g16g

Storage

  • Best fresh: These nuggets are at their crispiest within 10 minutes of cooking. Serve immediately whenever possible.
  • Refrigerator: Store cooked nuggets in an airtight container for up to 3 days. Reheat in an air fryer at 375°F (190°C) for 5 minutes to restore crispiness.
  • Freezer: Freeze cooked, cooled nuggets in a single layer for up to 1 month. Reheat from frozen in an air fryer or oven until crispy and heated through.

Frequently Asked Questions

Can I bake these instead of frying or air frying?

Yes — bake at 425°F (220°C) for 18–20 minutes, flipping halfway, on a wire rack set over a baking sheet for even crisping on both sides.

What is citric acid and where do I find it?

Citric acid is a sour, tangy powder available in the baking or canning section of most grocery stores, used to mimic the tangy “sour cream” flavor in seasoning blends. Nutritional yeast with a squeeze of extra lemon juice in the dipping sauce can be used as an alternative if citric acid is unavailable.

Can I make these gluten-free?

Yes — use a gluten-free flour blend with cornstarch for the coating, and check that the dried onion flakes have no gluten-containing additives.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more crispy, crave-worthy vegan snack recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

June 26, 2022 by All Recipes Mains & Bowls 0