Plant-Based Party Mix

I don’t know about you, but growing up Chex mix was a staple at all family get togethers, particularly around the holiday season. It isn’t crazy animal product heavy so it wasn’t hard at all for me to convert our old family recipe into a Plant-Based Party Mix. Add this to a spread with some of my Oil-Free Hummus and you’ve got a rocking party!

What I really love about this is how customizable it is. I’ve done the calorie information below based on cheerios and half a cup of peanuts and a half a cup of seeds, but you can use any combination you want. I find dry plain cereals the best and some that we’ve used in the past include Cheerios, Chex, Crispix, Corn Flakes, Rice Crispies). You can use any combination of nuts and seeds as well. And you can feel free to swap out any spices you like as well, if you want it spicier add some cayenne powder! You can even make it gluten-free if you use the right cereal, and nut free if you omitted any nuts.

For a snack it’s got a decent amount of protein in it as well as iron. About a half of a cup is a regular snack portion, but you do you. This stores really well in an airtight container so feel free to make a huge batch as it’s not likely to last the entire holiday season. It certainly doesn’t in my house!

Get the kids involved and make yourself a batch of this Plant-Based Party Mix. 

Print Recipe

Plant-Based Party Mix

Author: Jeremy LaLonde Cooking Method: Oven Cuisine: North American Courses: Snacks Recipe Keys: G gluten-free H high iron High Protein Kids N nut-free P plant-based Vegan W WFPB

Difficulty: Beginner Prep Time 5 mins Cook Time 1 hr Total Time 1 hr 5 mins

Servings: 20 Calories: 110 kcal

Description

Few snacks are as tempting as this Plant-Based Party Mix. Healthier than it’s store bought counter-part and endlessly customizable!

Ingredients

Servings

Dry Ingredients

• 8 cup Cereal (Chex, Crispix, Cheerios, Corn Flakes, Rice Crisps, etc…)
• 1 cup Pretzels
• 1 cup Nuts or Seeds of choice (go for a blend)

Wet Mix

• 1 tbsp Paprika
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• ¹⁄₂ tsp Chilli Powder
• ¹⁄₂ tsp Cumin
• 2 tbsp Nutritional Yeast
• Pinch of Pepper
• 3 tbsp Plant-Based Margarine (Earth Balance or another brand)
• 1 tbsp Tamari (or soy sauce)
• 1 tbsp Balsamic Vinegar

Instructions

Video

Off On

1. Preheat oven to 250 F. Prep two baking sheets.

   In a big bowl combine all of your dry ingredients together and mix well. 

   Mark as complete

2. Mix together your spices and whisk in the wet ingredients and stir until mixed into a bit of a paste. Stir into the mixed dry ingredients and stir until everything is coated. 

   Pour into the baking sheets. Bake for one hour, stirring every fifteen minutes or so.

   Mark as complete

3. When finished cool down a bit and then store in an air-tight container. 

   Mark as complete

Nutrition Facts

Serving Size 1/2 cup

Servings 20

---

Amount Per Serving

Calories 110kcal

% Daily Value *

Total Fat 6.1g10%

Saturated Fat 1.2g6%

Sodium 161mg7%

Potassium 173mg5%

Total Carbohydrate 11.8g4%

Dietary Fiber 2.2g9%

Sugars 0.8g

Protein 3.9g8%

---

Calcium 4 mg

Iron 24 mg

Vitamin D 1 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plant-based, wfpb, vegan, kids, gluten-free, high protein, high iron, nut-free,