Indulge in Ultimate Vegan-Friendly Munchies to Celebrate 420

April 20 is just a typical day for many people. For others, however, April 20, better known as 4/20 (“four-twenty”) is a special day indeed. If you know, you know. Stock up on munchie-worthy treats before you start your 4/20 celebration. Whether you are partying with friends or chilling alone at home, you will be glad you have some of these vegan-friendly treats on hand.

Vegan Munchie Recipes for 4/20

Vegan Sour Patch Grapes from Veggie World Recipes

These frozen, sugar-coated grapes will tantalize your taste buds from the first bite. They are a perfect combination of sweet and tart with a satisfying crunch. The bonus is that they are healthier than traditional candy.

Vegan Puppy Chow by Best Served Vegan

Also known as Muddy Buddies, this vegan Puppy Chow is made with Chex cereal, vegan butter, vegan chocolate, peanut butter, and powdered sugar. You can whip it up and be snacking away in less than 20 minutes.

Plant-Based Frito Pie by Holy Cow Vegan

We all love a tasty Vegan Frito Pie. Use a canned vegan chili such as Amy’s Organic Chili, Gardein Plant-Based Chili with Beans, Sprague Plant-Based Triple Bean Chili, or Hormel Plant-Based Chili with Beans or make your own with this recipe from Holy Cow Vegan. Layer your chili, vegan cheese, green onions, and any other toppings that sound delicious on top of the Fritos. If you do not want Fritos, try your toppings over French fries.

Make Any Recipe 420 Approved with Herb Infused Butter/Oil

Make your favorite vegan brownies like this recipe from The Simple Veganista or a “Happy 4/20” cake (one easy vegan recipe from School Night Vegan) with an “herb” infused oil or butter. Do not forget the vegan ice cream. Here is an easy recipe to make your own herb infused butter/oil. Don’t miss the short video walk-through below the recipe.

Ingredients

1 cup vegan butter or oil
2 grams of your favorite herb, dried in oven
Mesh strainer or cheesecloth
Glass container with lid

Instructions

Preheat your oven to 240 degrees Fahrenheit (115 degrees Celsius). Spread your dried ground herb evenly on a lined baking sheet or glass casserole dish. Bake for 35 minutes, stirring halfway through.
Add butter or oil in a saucepan on low heat and add in your prepared herbs.
Simmer for 2-3 hours on low. *Do not let temperature rise over 200 degrees.
Remove from heat and let cool for 15 minutes. Strain mixture into glass jar or container and discard leftover plant material.
Cool to room temperature before labeling and storing in the refrigerator.