Vegan Hiking Snacks: Fuel Your Adventure with Plant-Based Goodness

Hiking is a great way to enjoy nature and get some exercise. But what snacks should we bring on our adventures?

Vegan hikers need tasty, energy-packed foods that don’t spoil easily on the trail.

Whole fruit and nut bars, trail mix, and roasted chickpeas are excellent vegan hiking snacks that provide energy and nutrients without taking up much space in our packs. These options are easy to carry and don’t need refrigeration.

We can also pack fresh fruits like apples or oranges for a refreshing treat.

For longer hikes, we might want to bring more substantial snacks. Peanut butter fudge and banana bread are yummy choices that give us lots of energy.

We can even make our own energy balls at home using dates, nuts, and seeds. These snacks help us stay full and energized on the trail.

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Understanding Vegan Hiking Snacks

Vegan hiking snacks are tasty and good for us. They give us energy on the trail and help us stay healthy. Let’s look at why they’re great and what good stuff is in them.

Benefits of Vegan Snacks on the Trail

Vegan hiking snacks are light and easy to carry. We don’t need to worry about them going bad in our backpacks. They’re also good for the planet.

Vegan snacks can give us lots of energy for long hikes. They’re often full of good carbs that keep us going. Plus, they’re easy on our stomachs.

Many vegan snacks are packed with fiber. This helps us feel full for longer. We won’t need to stop as often to eat.

Vegan options are often cheaper too. We can make many at home, saving money for other hiking gear.

Key Nutrients in Vegan Hiking Snacks

Vegan hiking snacks are full of good stuff our bodies need. They have carbs for quick energy and protein to help our muscles.

Nuts and seeds give us healthy fats. These fats help us feel full and keep our brains working well.

Many vegan snacks have lots of vitamins and minerals. Dried fruits are full of vitamin C, which is good for our immune system.

We can get iron from things like pumpkin seeds. This helps our blood carry oxygen, which we need on tough hikes.

Vegan snacks often have electrolytes too. These help us stay hydrated on the trail. We can find them in foods like bananas and nuts.

Popular Vegan Hiking Snacks

We’ve got some tasty and nutritious vegan snacks to fuel your next hiking adventure. From savory jerky to sweet fruit leather, these plant-based options will keep you energized on the trail.

Vegan Jerky and Its Varieties

Vegan jerky is a great protein-packed snack for the trail. It’s lightweight and doesn’t need refrigeration. We love mushroom jerky for its meaty texture. Coconut jerky offers a unique twist with its slightly sweet flavor.

Soy-based jerky comes in many flavors like teriyaki or barbecue. Seitan jerky has a chewy texture similar to beef jerky. For a different taste, try eggplant bacon or carrot jerky.

Roasted chickpeas make a crunchy, high-protein alternative to traditional jerky. They’re easy to make at home with your favorite seasonings.

Here’s a simple recipe I use:

Ingredients:

• 1 can (15 oz) of chickpeas (garbanzo beans), drained and rinsed
• 1-2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika or smoked paprika (optional)
• Other seasonings of your choice (e.g., cumin, chili powder, dried herbs)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drain and rinse the chickpeas, then pat them dry with a paper towel or clean kitchen towel. Remove any loose skins.
3. In a bowl, toss the chickpeas with olive oil, salt, black pepper, garlic powder, and any other desired seasonings until evenly coated.
4. Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
5. Roast the chickpeas in the preheated oven for 30-40 minutes, stirring or shaking the pan every 10-15 minutes to ensure even roasting. The chickpeas are done when they turn golden brown and crispy.
6. Remove the baking sheet from the oven and let the chickpeas cool for a few minutes. They will become crunchier as they cool down.
7. Store roasted chickpeas in an airtight container at room temperature for up to a week.

Diverse Dried Fruits for Energy

Dried fruits are nature’s candy and perfect for hiking. They’re packed with natural sugars for quick energy. Raisins, dates, and figs are classic choices. We also like dried mango, pineapple, and papaya for tropical flavors.

Goji berries and mulberries add variety and extra nutrients. Dried cranberries or cherries offer a tart contrast to sweeter fruits. Banana chips provide a satisfying crunch.

Mix dried fruits with nuts and seeds for a DIY trail mix. This combo gives you a balance of quick and sustained energy. Dried fruit is also great added to granola or oatmeal for breakfast on longer hikes.

Energy Balls and Protein Bars

Energy balls, also called bliss balls, are easy to make and customize. We like combining dates, nuts, and seeds in a food processor. Add cocoa powder for a chocolate flavor or dried fruit for extra sweetness.

Vegan protein bars are convenient for quick energy. Look for bars with whole food ingredients and minimal added sugars. Nuts, seeds, and pea protein are common protein sources in vegan bars.

Some tasty flavor combinations include:

• Peanut butter and chocolate
• Almond and coconut
• Cashew and cherry
• Sunflower seed and apricot

Make your own bars at home to control ingredients and save money.

Here’s my favorite recipe for easy energy balls:

Ingredients:

• 1 cup (packed) pitted dates
• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. If your dates are dry, soak them in warm water for 10 minutes, then drain and pat dry.
2. In a food processor, pulse the almonds, cashews, sunflower seeds, and pumpkin seeds until they’re finely chopped (but not a paste).
3. Add the dates, coconut, chia seeds, vanilla extract, and salt to the food processor. Process until the mixture starts to stick together and form a ball.
4. Roll the mixture into bite-sized balls (about 1 inch in diameter) using your hands.
5. If desired, you can roll the balls in additional shredded coconut or finely chopped nuts for coating.
6. Place the energy balls in an airtight container and store them in the refrigerator for up to a week, or in the freezer for up to a month.

Refreshing Veggie Chips and Fruit Leather

Veggie chips are a lighter alternative to potato chips. Kale chips are popular and easy to make at home. We also enjoy beet chips, sweet potato chips, and zucchini chips. Look for baked varieties to avoid excess oil.

Fruit leather is a fun, chewy snack that’s basically a thin fruit roll-up. Apple and strawberry are common flavors. Try making your own with pureed fruit spread thin and dehydrated.

Roasted seaweed snacks offer a crispy, salty option that’s super light to carry. They’re rich in minerals and provide a satisfying umami flavor.

For a refreshing crunch, pack some raw veggies like carrot sticks, cucumber slices, or cherry tomatoes for shorter hikes.

DIY Vegan Snack Ideas

Making your own vegan hiking snacks is fun and easy. We’ve got some tasty ideas that are perfect for the trail.

Homemade Trail Mixes

Trail mix is a classic hiking snack for good reason. It’s easy to make and super customizable. We like to start with a base of nuts like almonds, cashews, and walnuts.

Then we add some dried fruit for sweetness. Raisins, cranberries, and chopped dates work great. For extra crunch, toss in some seeds like pumpkin or sunflower.

Want a treat? Add some vegan dark chocolate chips. You can also mix in some roasted chickpeas for protein. Just toss chickpeas with oil and spices, then bake until crispy.

Store your mix in small bags for easy snacking on the go. It’ll keep you energized on long hikes.

Baking Vegan Banana Bread

Banana bread is yummy and filling. Plus, it’s easy to make vegan! We use ripe bananas to replace eggs. They make the bread moist and sweet.

Banana bread stays fresh for days. You can even freeze slices to grab later for last-minute trips.

Here’s our favorite easy and delicious recipe:

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional add-ins: 1/2 cup chopped walnuts, pecans, or vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Add the melted coconut oil (or vegetable oil), sugar, and vanilla extract to the mashed bananas. Mix well.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough texture.
6. If desired, fold in chopped nuts or vegan chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
10. Slice and serve the vegan banana bread as desired. Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Preparing Nut Butters and Fudge

Nut butters are packed with protein and healthy fats. They’re perfect for keeping you full on long hikes. Making your own is super simple.

Just blend roasted nuts in a food processor until smooth. Add a pinch of salt if you like. Try peanuts, almonds, or cashews.

For a sweet treat, make peanut butter fudge. It’s easy and delicious! Here’s our favorite recipe:

Ingredients:

• 1 cup creamy peanut butter (unsweetened)
• 1/3 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Line a small square baking dish (about 6×6 inches) with parchment paper, making sure the paper overhangs on two sides for easy removal.
2. In a medium microwave-safe bowl, combine the peanut butter and maple syrup (or agave nectar). Microwave for 30-60 seconds, stirring every 30 seconds, until the mixture is warm and easily stirred.
3. Add the melted coconut oil, vanilla extract, and salt to the peanut butter mixture. Stir until well combined and smooth.
4. Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
5. Place the dish in the freezer for about 1 hour, or until the fudge is set.
6. Using the overhanging parchment paper, lift the fudge out of the dish and transfer it to a cutting board. Cut the fudge into small squares.
7. Store the fudge squares in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Optional variations:

• Swirl in some melted vegan chocolate chips before freezing for a chocolate-peanut butter fudge.
• Sprinkle the top with crushed peanuts or sea salt before freezing for added texture and flavor.

Nutrition on the Trail

Eating right while hiking is super important. We need to focus on getting the right mix of nutrients and staying hydrated to keep our energy up.

Balancing Macronutrients

When we’re out on the trail, our bodies need a good mix of carbs, protein, and fats. Whole fruit and nut bars are great for this. They give us quick energy from carbs and lasting fuel from fats.

Protein is key too. We love roasted chickpeas or edamame as snacks. They’re light to carry and pack a protein punch.

For fats, nuts are our go-to. A handful of almonds or walnuts goes a long way. We also like to bring along some nut butter packets. They’re yummy on crackers or fruit.

Importance of Hydration

Staying hydrated is just as crucial as eating well. We always make sure to drink plenty of water, even if we don’t feel thirsty.

Electrolytes matter too. When we sweat, we lose more than just water. Dried fruits can help replace some of these minerals.

We also like to bring along some coconut water. It’s a tasty way to replenish electrolytes. Plus, it gives us a nice energy boost.

Remember, how much we need to drink depends on the weather and how hard we’re hiking. It’s better to bring a bit extra than to run out!

Savory Vegan Snack Options

When we’re out hiking, tasty and filling savory snacks keep us going strong. We love packing crunchy veggie chips and protein-packed legumes for a satisfying boost on the trail.

Kale Chips and Roasted Chickpeas

Kale chips are a light and crispy treat that’s easy to make at home. We toss fresh kale leaves with a bit of olive oil and salt, then bake them until they’re nice and crunchy. They’re packed with nutrients and super lightweight in our packs.

Roasted chickpeas are another favorite. We season them with spices like garlic powder or cumin before roasting. They’re full of protein and fiber, which helps keep us full on long hikes. Plus, they stay crunchy for days in a sealed container.

Both of these snacks are simple to prepare in big batches. We love munching on them when we need a salty fix on the trail.

Here’s our favorite way to make kale chips:

Ingredients:

• 1 bunch of kale
• 1-2 tablespoons olive oil
• Salt, to taste
• Optional seasonings: garlic powder, paprika, nutritional yeast, or other herbs and spices of your choice

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Wash the kale thoroughly and dry it completely using a salad spinner or clean kitchen towel.
3. Remove the tough stems from the kale leaves and tear the leaves into bite-sized pieces.
4. In a large bowl, toss the kale pieces with olive oil and salt until evenly coated. Add any optional seasonings, if desired.
5. Spread the kale pieces in a single layer on a large baking sheet lined with parchment paper. Make sure the pieces aren’t overlapping to ensure even cooking.
6. Bake for 20-30 minutes, or until the kale is crispy and slightly darkened around the edges. Keep an eye on the kale to prevent burning, and rotate the baking sheet halfway through cooking if needed.
7. Remove the baking sheet from the oven and let the kale chips cool for a few minutes. They will become crispier as they cool down.
8. Store the kale chips in an airtight container at room temperature for up to 3 days. If they lose their crispiness, you can reheat them in the oven at 300°F (150°C) for a few minutes.

Experiment with different seasonings to customize your kale chips. Some popular options include garlic powder, smoked paprika, nutritional yeast (for a cheesy flavor), or a blend of your favorite herbs and spices.

Nourishing Vegan and Salty Snacks

Nuts are a hiker’s best friend. We mix almonds, cashews, and peanuts for a protein-rich trail mix. A handful gives us quick energy and healthy fats to power through tough climbs.

For a change of pace, we pack some store-bought vegan chips. There are so many options now, from lentil chips to veggie straws. They satisfy our craving for something salty and crunchy.

We also love bringing along some vegan jerky. It’s chewy, savory, and full of protein. Perfect for when we want something that feels more substantial than nuts or chips.

Planning Your Snack Pack

Packing the right snacks is key for a great vegan hiking trip.

We’ll look at choosing gear to keep food fresh and how to organize meals for longer treks.

Selecting the Right Outdoor Gear

When use lightweight containers to pack our snacks.

Reusable silicone bags are perfect for nuts and dried fruit. They’re easy to clean and take up little space.

For day hikes, a small cooler bag works well. It keeps fruits and veggies crisp. We also bring a water bottle with a built-in filter. This lets us refill safely from streams.

Don’t forget utensils! Bamboo sporks are light and eco-friendly. A small cutting board comes in handy too. We use it to slice apples or spread nut butter on crackers.

Organizing Snacks for Multi-Day Hikes

For longer trips, we plan each day’s vegan backpacking food carefully.

We pack meals in separate bags labeled by day. This makes it easy to grab what we need.

We start with dense, calorie-rich foods. Nuts, seeds, and dried fruits are great. They give lots of energy without weighing us down.

We also bring powdered hummus and veggie wraps for quick lunches.

For dinners, dehydrated vegan meals are a lifesaver. Just add hot water and you’re set! We always pack extra snacks like energy bars too. It’s better to have too much than too little when you’re far from stores.

Eco-Friendly Snacking on Trails

Eating green on the trail goes beyond just choosing vegan snacks.

We can make our hikes even more eco-friendly by picking sustainable packaging and supporting brands that care for the planet.

Biodegradable Packaging Options

We love snacks that come in earth-friendly wraps. Many brands now use plant-based plastics or compostable materials. These break down faster than regular plastic.

Some cool options we’ve tried:

• Wax paper wraps
• Bamboo fiber containers
• Seed packets you can plant

We can also pack our own snacks in reusable containers. Small cloth bags work great for nuts and dried fruit. Metal tins are perfect for cookies or energy balls.

When we finish a snack, we always pack out any trash. But with biodegradable packaging, we worry less if we drop a wrapper by accident.

Supporting Sustainable Brands

Picking the right brands makes a big difference. We look for companies that use eco-friendly practices.

Clif Bar is a good example. They use organic ingredients and work to cut waste.

Some things we check for:

• Organic farming methods
• Fair trade practices
• Use of renewable energy

We also love brands that give back to nature. Some donate to trail maintenance or plant trees. Others run beach cleanups or protect wildlife.

By choosing these brands, we help the planet with every bite. It’s a tasty way to make our hikes even greener!

Frequently Asked Questions

Vegan hikers have many tasty and nutritious snack options. We’ll cover homemade and store-bought choices that provide energy and satisfy cravings on the trail.

What are some tasty vegan snacks perfect for a hiking adventure?

Nuts, seeds, and dried fruits make great trail snacks. We love almonds, cashews, and Brazil nuts for crunch. Raisins, dried mango, and apricots add sweetness.

Trail mix is easy to customize. We mix our favorite nuts with some dark chocolate chips for an energy boost.

Can you recommend some recipes for homemade vegan hiking snacks?

Homemade granola bars are simple to make. We mix oats, nuts, dried fruit, and maple syrup. Press into a pan and bake until golden.

Energy balls are another easy option. Blend dates, nuts, and cocoa powder in a food processor. Roll into balls and chill before packing.

What are the best high-energy vegan snacks for long hikes?

Nut butters provide protein and healthy fats. We pack single-serve pouches of almond or peanut butter.

Whole wheat crackers offer complex carbs for sustained energy. Pair with nut butter for a filling snack.

Are there any surprising snack options that are both vegan and great for hiking?

Roasted chickpeas are a crunchy, protein-packed surprise. We season them with spices like cumin or garlic powder.

Vegan jerky made from mushrooms or soy is another unexpected treat. It’s savory and satisfying on the trail.

What kind of vegan snacks are ideal for sustaining energy on trail days?

Granola is a classic trail food. We like varieties with lots of nuts and seeds for extra protein and healthy fats.

Whole fruit and nut bars offer a good balance of carbs and protein. Look for bars with minimal added sugars.

Which vegetables make the best snacks for an outdoor vegan excursion?

Kale chips are light, crunchy, and nutritious. We make our own by tossing kale with olive oil and salt, then baking until crisp.

Carrot and celery sticks travel well. We pair them with single-serve hummus cups for protein and flavor.