Healthy Snacks

Satisfy those cravings with our healthier snacks

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  • Serves 4

  • 10 Minutes

  • 1 pan

  • Beginner

Suitable for vegans

A perfect sharer full of fun, spicy Cajun flavour. Lentils are a great plant-based mince replacement in recipes such as ‘dirty’ nachos, and this is a quick and simple recipe is a great one for rustling up on movie night.

  • Serves 4

  • 30 Minutes

  • 2 pans

  • Beginner

Suitable for vegans and vegetarians

These tasty waffles are packed with Spanish flavour and so simple to make. Perfect for brunch, lunch or quick snack.

  • Serves 4

  • 30 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Plant-based sushi – yes it’s a thing and we love it! Full wholesome goodness made with lentils and quinoa

  • Serves 2

  • 10 Minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

An indulgent, rich Freak Shake, completely plant-based and delicious. Chestnut puree makes the perfect dairy replacement by @Kathryn_Armitage

  • Serves 4

  • 40 minutes

  • 2 pans

  • Proficient

Suitable for dairy-free, vegans and vegetarians

These veggie falafels are perfect for batch cooking and using for lunches throughout the week. Tasty and wholesome, they’re perfect for adding flavour and substance to your salads or wraps.

  • Serves 6

  • 25 Minutes

  • 2 pans

  • Beginner

Suitable for vegans and vegetarians

You could bottle the chestnut spread in this recipe and eat it straight from the jar over the festive period, it’s that delicious! Combine it with mini toast and roasted grapes and you have the perfect starter on Christmas day.

  • Serves 4

  • 1 hr 30 minutes

  • 3 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

A different kind of chip, with just as much taste. The perfect accompaniment for a Friday night dinner.

  • Serves 2

  • 30 Minutes

  • 2 pans

  • Proficient

Suitable for dairy-free, vegans and vegetarians

These punchy little fritters are great to make in bulk and put in your lunch box throughout the week, they’re plant based, delicious and rather filling so tick many boxes!

  • Serves 20

  • 5 Minutes

  • 1 pan

  • Beginner

Suitable for gluten-free and vegans

Chestnut butter is totally vegan and totally delicious whether you are vegan or not. It is delicious spread on toasted baguette or baked sweet potatoes, great to stir into soups, pasta sauces, risottos and glorious in combination with chutney and cheese on crackers

  • Serves 12

  • 45 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, vegans and vegetarians

This is a crunchy, chewy, golden and glorious way to start your day. Make sure you’ve always got a jar of this granola handy then alongside yoghurt and fruit you’ve got a beautiful bowlful for your table, or a portable pot to take to work or school. This recipe with the freekeh is new, as I’ve done a great many versions of the granola with all sorts of grains. It looks so pretty layered up with different fruit, you can brighten up the winter with tropical fruit or citrus, celebrate the spring with rhubarb and blaze into summer with berries. The granola can be made at least 2 weeks ahead. Store in an airtight container

  • Serves 2

  • 40 minutes

  • 1 pan

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

This is the most politically correct way to mimic a ‘pâté de foie gras’ in the creamiest chestnut spread known to man, without getting any ducks or geese involved!

  • Serves 4

  • 30 minutes

  • 3 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

“Parathas are something I grew up eating, but normally they are stuffed with vegetables. I mixed it up and created a Puy lentil filling, which gives them a nutty, hearty flavour.”

  • Serves 10

  • 1 hour

  • 1 pan

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

Baked quinoa can pack a mighty crunch indeed, serve with greek or coconut yoghurt and a mango and passion fruit syrup.

  • Serves 8

  • 60 minutes

  • 4 pans

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

These can be made ahead of time and frozen – bring out to defrost 30 minutes before serving. If you like the look of this recipe, there any many more available in The Pulses & Grains Cookbook – out now!

  • Serves 6

  • 45 minutes

  • 3 pans

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

These falafels will keep for a few days in the fridge, so why not make a batch and use them throughout the week for a quick, healthy, yummy lunch?

  • Serves 8

  • 40 minutes

  • 3 pans

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

These quinoa & blueberry bars are the perfect fill-you-up, portable breakfast for those in a hurry and a nourishing snack for both children and adults.

  • Serves 2

  • 10 minutes

  • 1 pan

  • Beginner

Suitable for vegetarians

A lovely twist on the classic Bircher museli using our Simply Cooked Freekeh!

  • Serves 4

  • 50 Minutes

  • 1 pan

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

You won’t even miss the meat in this super tasty, super quick vegan take on pâté!

  • Serves 4

  • 10 Minutes

  • 1 pan

  • Beginner

Suitable for vegans

Spicy Cajun-style plant-based nachos – as simple as it gets!

  • Serves 2

  • 30 Minutes

  • 2 pans

  • Beginner

Suitable for vegans

When you want a delicious, filling and healthy dinner that can be made in 30 minutes, this vegan Mexican-style feast is exactly what you need! Crunchy tacos filled with a refreshing chunky homemade salsa, topped with a spicy, chunky lentil mix is the perfect combo – and great fun for assembling and enjoying with friends.