3 Quick & Easy Vegan Snacks For Parties and Home


It’s fall, which often means there is a lot of entertaining – whether it is for PTA things, football Sundays or holiday get togethers. It also means school is back in session and time is even more cramped.

It’s difficult trying to figure out something tasty but easy to make when you’re in a rush or trying to feed a lot of people. If you are looking for a good side dish or quick snack to serve, look no further! These three dishes are delicious, vegan and take less than 30 minutes to get done. Make them for yourself on the run or to feed a group!

Asian-Style Sauteed Shiitake Mushrooms


  • shiitake mushroom – 2 cups-stemmed
  • sesame oil – 1 teaspoon
  • teriyaki sauce – 2 tablespoons- San-J or my homemade sauce
  • toasted sesame oil – 1/2 teaspoon
  • garlic – 1 clove crushed
  • warm water – 1/4 cup
  • cilantro – 1 teaspoon chopped finely (optional)


Stem and chop mushrooms. (This is a great job for kids. They don’t need to use a sharp knife and they really seem to enjoy it. Maybe it is the act of destroying things, at which my kids are experts, but they get the job done and it takes a menial task out of your hands.)

Heat the oil in a saucepan.

Peel and either chop or crush garlic clove and add to oil.

When the garlic has turned slightly brown and gets fragrant (about 1 minute) add mushrooms.

Mix well so that the mushrooms are coated in the garlicky oil.

Add teriyaki sauce.

Mix well.

Mushrooms are super absorbent so I add 1/2 cup of warm water. Add it very slowly so that the mushrooms absorb it evenly. The flavor is coming from the oil and the sauce so you want to make sure that everything gets mixed well. You don’t want some water logged mushrooms and some over-seasoned ones.

Cook for @ 5-7 minutes or until the mushrooms are cooked through.

Add toasted sesame oil and mix well.

I like to garnish this dish with finely chopped cilantro or parsley because it’s pretty.


Vanishing Kale Chips


  • kale – 1 bunch, curly
  • sesame oil – 2 tbsp
  • himalaya salt – 1/2 tsp


Preheat your oven to 300.

Cut the middle rib out of the Kale leaves. Use only the curly green part.

Cut the leaves into bite size chunks and wash well. Make sure that you dry the leaves thoroughly. If the kale is soggy when you put the oil on it it won’t crisp up.

Toss the leaves with the sesame oil. Sometimes I toss them with melted *Ghee which makes them buttery and decadent and taste like movie theater popcorn. Then salt the whole bunch while you are still tossing. Use a good quality sea salt or himalaya salt.

Spread the leaves out on the top of a baking tray; the holes will allow for air to come up from underneath and will result in maximum crunch. Don’t overload the tray. I make it in two batches. By the time the second batch is done, the first one has been demolished.

The kale reduces significantly, so don’t be surprised. When it is done it should be crispy but not overly brown. It takes about 20 minutes.


Roasted Cauliflower with Paprika


  • cauliflower – 1 head or @3 cups
  • sesame oil – 1 tablespoon
  • paprika – 1/2 teaspoon
  • himalaya salt – 1/2 teaspoon
  • garlic powder – 1/2 teaspoon


Preheat oven to 375

Chop the cauliflower into florets

Place in an oven proof pan

Toss with sesame oil, salt, garlic powder and paprika

Cover with tinfoil

Cook for @20 minutes or until the cauliflower is softish

Remove foil

Turn oven to high broil

Roast for @5 minutes or until the cauliflower gets a toasted look to it. A word of caution. Do not walk away from the oven when something is on high broil. Things burn pretty quickly at that temp. Your beautiful cauliflower can turn into burnt nub in the blink of an eye.

All recipes originally posted on TappsTips