Vegan Popcorn Recipes
VEGAN POPCORN SEASONING
This vegan popcorn seasoning will have everyone wanting more! It is a perfect base for experimenting with your favorite flavorings. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- Heat oil in Dutch oven over medium heat; when oil begins to sizzle add popcorn kernels. Cover and shake until popcorn stops popping, 2-3 minutes. Transfer to a large bowl; add melted butter and remaining ingredients and toss to coat. Continue tossing until popcorn is coated.
Nutrition Facts : Calories 150 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
VEGAN POPCORN
This amazing Vegan Popcorn is so easy to prepare and so indulgent. Air popped popcorn, seasoned with nutritional yeast flakes and herbs will be a huge hit at your next party!
Provided by Michelle Blackwood, RN
Categories Snack
Time 7m
Number Of Ingredients 10
Steps:
- Pop the popcorn in your hot-air popper into a large bowl. Combine nutritional yeast flakes, garlic powder, onion powder, Italian seasoning, dill, celery seeds, salt and cayenne pepper in a bowl and mix well.
- Drizzle or spray freshly popped popcorn with olive oil. Toss popcorn with seasonings. Serve
Nutrition Facts : Calories 159, Carbohydrate 26, Fat 5, Protein 6
VEGAN POPCORN
Vegan popcorn, a delicious treat. They're gluten-free, made with oil instead of butter, and ready in 10 minutes with 5 ingredients.
Provided by Iosune
Categories Snack
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a large pot and cook over medium-high heat. I used 2 tbsp, but if you add more, your popcorn will taste even better and the other ingredients will stick easier.
- When the oil is heated up, add 3-4 individual kernels to the pot and cover. Once they pop, incorporate all the remaining kernels and cover again. Give the pot a shake once in a while to prevent burning.
- When the popping dies down, remove from the heat, add all the remaining ingredients, and give the pot a good shake to combine.
- Transfer your vegan popcorn to a large bowl and serve immediately with a vegan milkshake, some lemon ginger tea, or even some fruit-infused water for movie night.
- Best when fresh, keep the leftovers in an airtight container at room temperature for 5 to 7 days.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 180 calories, Sugar 0.3 g, Sodium 582 mg, Fat 8.1 g, SaturatedFat 7.2 g, Carbohydrate 23.2 g, Fiber 4.6 g, Protein 6.7 g
VEGAN 'CHEESY' POPCORN
Using more oil than popcorn kernels - a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles - gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.
Provided by Melissa Clark
Categories snack, finger foods
Time 20m
Yield About 12 cups
Number Of Ingredients 7
Steps:
- In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
- Cook, shaking occasionally, until popping stops.
- Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams
VEGAN POPCORN SEASONING
Steps:
- Add the seasonings of your choice in a small bowl. Mix until well combined.
- Give the popped popcorn a light mist of water, sprinkle on some seasoning, toss the popcorn in the bowl, and repeat until seasoned to your liking.
Nutrition Facts : Calories 0.05 kcal, ServingSize 1 serving
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- Add 2 tablespoons of oil in a heavy bottomed pot with a lid. Tilt the pan back and forh to make sure the oil is distributed across the pan. Place over medium-high heat and add 2 popcorn kernels. When these kernels pop, the oil is hot enough. Use a slotted spoon to remove the popcorn.
- Place the popcorn kernels in the microwave popcorn popper. Place the lid on the container and microwave for approximately 3 minutes. (Microwaves vary so be sure to test this and watch closely so your popcorn doesn't burn).
- In the meantime, place the nutritional yeast flakes, paprika, and turmeric in a small bowl. Stir to combine.
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- Once the 3 kernels have popped, remove them from the pot and add in the remaining popcorn kernels.
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- Place a large pot over medium heat on the stove and add 1 tablespoon of coconut oil and 1 to 2 kernels. Place a lid on top of the pot while it heats up. When the kernels pop, add the remaining popcorn kernels and place the lid back on the pot. Depending on the size of your pot, you may need to reduce the amount of kernels you're using (anywhere from 1/4 cup - 1/3 cup).
- They should start popping pretty quickly. You might need to shake the pot around a little bit to prevent kernels from burning on the bottom or allow a little bit of air to get inside the pot by lifting the lid slightly to one side to get it really popping quickly. Place the lid back on with no gaps as it finishes popping.
- Once the popping has calmed down, remove the pot from the heat. Pour the popcorn into a large bowl. Add remaining 3 tablespoons of coconut oil to the pot, which should be hot enough that it melts very quickly without having to put the pot back on the burner. Be careful, as your pot handles might be very hot!
- Pour oil over the popcorn and add nutritional yeast, sea salt and any other flavor additions you want. Toss to combine and coat the popcorn with seasoning. Sometimes it's easiest to do the popcorn in two batches, one in the bowl and one in the pot so you can coat every popped kernel well.
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From wowitsveggie.com
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- Place your desired amount of popcorn in an Air Popper and pop until done. I do not recommend stovetop popcorn because the results are not always even. If you want to pop on the stove, heat additional oil and add kernels while shaking the pot every 20 seconds. The moment the last kernel pops, take the pan off of the stove to avoid burning.
- While popcorn is popping, mix nutritional yeast, paprika, salt, and turmeric in a small bowl and combine with a fork.
- Sprinkle half of the oil then sprinkle half of the cheesy mixture. Mix the popcorn with your hands and then repeat with the other half of the oil and cheese mixture.
10 NEW AND CREATIVE WAYS TO FLAVOR YOUR POPCORN - ONE ...
From onegreenplanet.org
Author Rhea ParsonsPublished 2015-09-01Estimated Reading Time 7 mins
- Italian. Let’s start with my favorite way to eat popcorn – Italian-style. Whenever I eat popcorn, I add garlic, red pepper flakes or hot sauce and vegan grated parmesan.
- Indian Curry. Indian curry is amazing with all the fragrant, warm spices. If you have ever enjoyed a bowl of curry made with coconut milk, chile peppers and a blend of curry powder and other Indian spices, you will love those same flavors on your popcorn.
- Jamaican Jerk. If you follow my articles and recipes, then you know that Jamaican food is my very favorite cuisine. One of my favorite recipes is Jerk Tofu which is spicy and amazing.
- Snickerdoodle. If snickerdoodles are one of your favorite cookies (of course they are!) , then you’ll love snickerdoodle popcorn. It’s sweet from the sugar, spicy from the cinnamon and all-around just delicious.
- Caramel. People have been eating that famous caramel popcorn with the surprise in the box for 120 years! Making your own caramel popcorn is easy and much healthier since you get to choose the ingredients.
- S’mores. At One Green Planet, we love s’mores. We have recipes for No-Bake S’mores Bites, Peanut Butter and Banana S’mores, S’mores Donuts and even S’mores Sweet Potato Brownies.
- Buffalo Ranch. If I’ve typed it once, I’ve typed it a thousand times – I would eat my shoe if it was covered in Buffalo sauce. I really don’t think there’s anything that doesn’t taste amazing when it’s given the Buffalo treatment.
- Tahini-Lemon. A favorite combination of flavors is sesame tahini with fresh lemon. We use it on salads, on falafel and on sandwiches so now let’s use it as a substitute for butter on our popcorn.
- Chinese Orange 5-Spice. Some of my favorite flavors come together to make the most incredible Chinese dishes like in my Vegan Orange “Chicken” with Zucchini Noodles or this Orange Cauliflower dish.
- Very Veggie. You know I couldn’t write an article full of recipes and leave out the greens. Everything is better with greens including popcorn. No, I’m not kidding.
VEGAN CHEESE POPCORN - VEGAN FAMILY RECIPES
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From veganfamilyrecipes.com
5/5 (4)Category Appetizer, Gluten Free, VeganServings 8Total Time 10 mins
From veganfamilyrecipes.com
5/5 (4)Category Appetizer, Gluten Free, VeganServings 8Total Time 10 mins
- Combine all cheese powder ingredients in a food processor and pulse until fine cheese powder forms. Do not over process!
- In a large stock pot, heat coconut oil with 3 popcorn kernels over high heat and cover. Once all 3 kernels have popped, remove them and add 1/4 of a cup popcorn kernels.
- Place lid on stock pot and shake pot occasionally. Keep shaking once popcorn starts to pop. Once the popping slows down remove the pot from the heat and take off the lid. Allow popcorn to rest for 2 minutes.
- Take the warm (not hot!) popped popcorn and put it in a large paper bag with 1/2 of a cup of cheese powder. Shake bag until all the popcorn is coated. Add more cheese powder if needed.
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- Preheat a stove top burner on medium-high heat. Pour popcorn kernels into a medium-to-large pot. This amount of kernels produces 2 quarts of popcorn when popped. If you need more than this, cook the popcorn in batches. The popcorn needs room to pop; doubling or tripling the recipe and attempting to cook it at one time will prove to be unsuccessful.
- Place the pot on the stove top and cover with the lid. Grab each handle of the pot if they are heat-resistant and won't get hot during cooking. If the pot doesn’t have handles or if the handles are not heat resistant, use clean hand towels or oven mitts to hold the middle edges of the pot on each side. Be careful not to touch the stove top burner.
- Shake the pot lightly back and forth several times to move the kernels around. This prevents them from sticking to the bottom of the pan. Within a few seconds, the popcorn should begin to pop.
- Listen as it pops and shake the pot three times every 10 seconds. When you hear the popcorn popping begin to slow, remove the pot from the heat, but keep the lid on.
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From thequaintkitchen.com
5/5 (1)Category Dessert, SnackCuisine North AmericanTotal Time 40 mins
- Pop the kernels using your preferred method (microwave, stovetop or machine). Spread them out on the baking sheet, making sure to remove any unpopped kernels, and place in the oven. Then turn your oven on to 90°C/195°F.
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From thehealthfulideas.com
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From vegnews.com
Author Stephanie DreyerPublished 2018-01-16Estimated Reading Time 5 mins
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From vegangrit.com
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- In a 5.5 quart pan, melt 3 tablespoons of coconut oil over medium heat. Once melted, test one kernel of popcorn; it should sizzle when it hits the pan and pop within 30 seconds. When a kernel successful pops, add the rest of your kernels and cover the pan with a lid. Make sure to vent the heat and give the pan intermittent shakes to keep the popcorn from burning. Once most of your kernels have popped and the popping slows, take the pan off the heat and remove the lid.
- Prepare your toppings. Cheesy: Spray popcorn generously with vegan cooking oil of choice. Add nutritional yeast and salt to taste. Garlic Herb: Combine garlic powder, herbs, and cracked sea salt in small dish. Spray popcorn with cooking oil of choice and sprinkle to taste. Sweet: Melt vegan butter over low heat, add maple syrup, and cook until simmering. Drizzle over popcorn and salt to taste.
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- Vegan Garlicky Butter Bean Soup with Greens. This warming soup is our go-to bowl of cozy for a reason: immune-boosting garlic, anti-inflammatory black pepper, and satiating, protein-packed beans make this easy meal delicious and healthful.
- The Best Vegan Macaroni & Cheese You’ll Ever Make. It’s no surprise our top recipe of all time earned a spot on this year’s top 20. Trust us, even your omni friends will melt over this luscious cashew-potato-carrot cheese sauce.
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FLAVORED POPCORN RECIPES AND IDEAS - VEGAN RECIPES …
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From readyseteat.ca
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From kariskelton.com
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From veganfoodandliving.com
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