Vegan MOFO, Day 15: Savory Smokey Pecan and Sprouted Chick Pea Snacks

savory smokey pecan snacksRecipes like these Savory Smokey Pecan and Sprouted Chick Pea snacks proves the fact that I am a long way from having photography skills like the girls at my favorite blogs, Vegan Richa and Vegan Yack Attack.  I ran out of samples to use for pictures after too many failed attempts. This was the best of the bunch. Despite the fact that it was nearly impossible for me to make this look as delicious as it was, it reminds me of how far my pictures have come from the beginning of this blog. Please trust me that they taste great and read on.

Okay, I understand that many vegans dislike the idea of tasting anything that is similar to meat. Others miss things like BLT’s, and are interested in substitutes. That was the inspiration for this recipe.  I am so excited to have a replacement that is wheat free, not fried or cooked, and best of all, harmed no one.


I made this batch into both bits and strips.  If you wanted all strips you would get approximately 30 and 2 are perfect for a serving. If you made it into chips you would get approximately 6 cups.

These are made in a dehydrator but you could also put in your oven on the lowest temperature and bake until crispy.

You could use cooked chick peas in place of the sprouted.

Dad didn’t think it was toxic!

On a side note, rainbow chard is a little too flimsy for a wrap, at least the ones I got.

2 tbsp chia seeds
1/4 cup water
2 cups pecan soaked 2 hours and rinsed
1 cup sprouted chick peas
1/4 cup flax meal
1/4 nutritional yeast
1/2 cup tamari or shoyu
1 tbsp smoked paprika
2 tbsp maple syrup

Mix chia seeds and water. Set aside for fifteen minutes. Place all other ingredients in food processor and turn on until it is a paste. Add chia seed mix after it has sat for fifteen minutes. Turn on for 30 seconds. Scrape sides. Turn on for another 30 seconds.

Shape into 1/8″ thick rectangles and place on dehydrator sheets. If you are making chips, spread mixture over sheet 1/8″ thick. Dehydrate at 115 degrees for 12 hours or until your desired crispiness.

Store in an air tight container. The longer stored they will lose crispiness, but will still taste good.

To learn more about Vegan MOFO, read here.

To read about my theme Dad Says It’s Toxic, read here.

This entry was posted in MOFO 2013: Dad Says It's Toxic. Bookmark the permalink.

4 Responses to Vegan MOFO, Day 15: Savory Smokey Pecan and Sprouted Chick Pea Snacks

  1. Lea says:

    Do you know roughly how long they would actually stay crisp in the air tight container? I may halve the recipe if I dont think we could use them quickly enough. Thanks for another awesome-sounding recipe!

  2. Pingback: Vegan MOFO, Day 16: Sprouted Adzuki Bean and Walnut Burgers | Don't Fear the Vegan

  3. Pingback: Vegan MOFO, Day 20: Brazil Nut “Tuna” Stuffed Heirloom Tomatoesf I | Don't Fear the Vegan

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