Inspired by bacon bits as a traditional salad addition, these Seedy Vegan Bits are crunchy, salty, sweet and smoky; the best combo for a salad topper or to grab by the handful as a snack. These seedy vegan bits are a delicious addition to salads, bowls, soups or trail mix. You can even incorporate them into my Super Harvest Salad. Specifically made to be nut-free and vegan, this is a blend of sesame seeds, sunflower seeds and pumpkin seeds, spiced up with garlic, smoked paprika, soy sauce or coconut aminos and maple syrup. It’s like granola but savoury.
One of my favourite ways to make a salad interesting is to add a sprinkle of Seedy Vegan Bits which boosts the healthy fats, omega 3 fatty acids and fibre, as well as flavor and crunch. Adding an element of savory, salty, smoky and sweet really helps to amplify the flavor in meals and makes healthy eating a lot more interesting. You can make these seeds in a frying pan or bake on a sheet pan in the oven. It will only take you 10 minutes and you can make enough to store for later. You can also store these in small mason jars to give as a unique gift for birthdays, Mother’s Day, Father’s Day, or Christmas.
Seedy Vegan Bits
Inspired by bacon bits this is a savory, crunchy, salty, sweet and smoky blend of sesame seeds, pumpkin seeds and sunflower seeds that makes a great addition to any salad.
- 1 cup shelled sunflower seeds
- 1 cup sesame seeds
- ½ cup pumpkin seeds
- 2.5 tsp smoked paprika
- 2.5 tsp pure maple syrup
- 1.25 tsp garlic powder
- 1.25 tsp soy sauce (gluten free) OR coconut aminos (fermented coconut sap as an alternative to soy sauce)
Mix all ingredients in a small bowl and then transfer to a large non-stick frying pan.
Toast over medium heat and stir occasionally until brown.
Allow to cool and then “crumble” like bacon. Store in an air-sealed container in the fridge or freezer for 1 month. Use on top of salads, soups or in trail mix.