Vegan on a Shoestring, Vegan Snacks

Simple Vegan Snacks on Toast (where to begin) part 1

Starting at the very beginning.  When I first became vegan, despite my resolve,  I can’t deny that occasionally, a sense of rising panic used to creep up on me without the usual standby snack options  –  (cheese sandwich, fried egg on toast, cheese on toast, omelette…the list goes on…and on).

The feeling was compounded by people asking me: ‘What do you eat?’  or, ‘What can you eat?’

But after just a few weeks, and a rethink of standard ingredients to have in my store cupboard I panic no more.

I just want to say to anyone who is thinking about becoming vegan: don’t panic.  Becoming vegan is a fabulous thing to do, for everyone and everything.  Vegan is the way of compassion.  It’s also a wonderful exploration of tastes, flavours, recipes and cooking.

But for now, back to basics.


Baked tomatoes on toast

  • Slice medium sized tomatoes in half.  Lay them in an oven-proof dish.
  • Season with salt and pepper, and a little finely sliced garlic (optional).
  • Drizzle with a tiny bit of olive oil.

baked tomatoes

  • Put in a hot oven for 15-20minutes.
  • Serve on toast.

baked tomatoes on toast

Baked Beans on Toast

Never ever forget baked beans.

  • Open the tin.
  • Put in a saucepan.
  • Warm on a medium heat until piping hot.
  • Serve on toast.
baked beans on toast

Fried Aubergines on Toast

  • Slice Aubergines fairly fine: 2mm thick
  • Layer in a colander with a sprinkling of salt between each layer.
  • (This helps remove the bitterness of aubergines, but is an optional process).
  • Leave for 20 mins.
  • Rinse the sliced aubergines really well, and pat dry with kitchen towel.
  • Place in a greased wide heavy skillet on a medium-high heat.
  • Spread the sliced aubergines in the pan as evenly as possible.  Fry the aubergines for approx. 5 mins, on a med-high heat.  Drizzle a little more oil in as necessary.
  • Flip the aubergines over, add a drizzle more oil and a sprinkling of finely chopped garlic.  Fry until golden brown, squeeze the juice of half a lemon across the aubergines, allowing the pan to sizzle for a minute or two.
  • Serve on toast.
fried aubergines on toast with salsa

I also made a quick fresh salsa of onions and tomatoes, with an oil and vinegar dressing  for this dish.


Mushrooms on toast

  • Use any mushrooms you fancy.
  • Slice/chop the mushrooms and add to a hot skillet with 2 tbs. olive oil.
  • Fry until a nice golden colour. 5-10 mins.
  • Add a little chopped garlic (optional)
  • The key to nicely fried mushrooms is not to move them around too much in the pan.
  • Serve on toast
mushrooms on toast


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