Hello hungry friends. I hope you have been taking care of yourself, and eating healthy!
Today I have a sneaky little snack to share with you. A healthy-ish take on a indulgent summer snack... Chex Mix! For this recipe- two ingredients that may not be at your local grocer are Vegan Worcestershire and Vegan Cheez-Its.
All the other ingredients are generally speaking pretty easy to find.
This snack reminds me of my Nana's house in the summer, except instead of calling it 'Chex Mix' we would refer to this as 'Trash'. I'm guessing it got its name from the idea of throwing all your extra stale pantry goods into the mix and reviving them by adding some good ol' butter and Worcestershire sauce.
Today we'll be revamping my Nana's recipe by adding a few yummy crunchies and a little vegan love to the mix! I hope you enjoy this recipe as much as I do.
Feel free to experiment by adding popcorn, oyster crackers, or nuts of your choice!
It makes a great party favor snack or back-to-school munchy!
Texas Trash Vegan Trail Mix
Makes: 15 cups / 30 servings
3 cups Corn Chex Cereal
3 cups Rice Chex Cereal
2 cups Wheat Chex Cereal
2 cups Vegan Cheez-It Crackers
2 cups Mini Pretzels
1 cup Cheerios
1 cup Brazilian Nuts
1 cup Peanuts
1 1/2 Sticks Earth Balance Butter (Equal to 3/4 Cup)
1/3 cup Vegan Worcestershire Sauce
1 tbsp Tabasco Sauce
1 tbsp Seasoned Salt
1 tbsp Nutritional Yeast
3 tsp Garlic Powder
*Optional* Finishing Season
1 tsp smoked sea salt
1 tsp garlic powder
1 tsp nutritional yeast
Directions:
Preheat oven to 250 degrees. Line 2 large baking sheets with parchment paper.
Dump the cereals, crackers, pretzels, and nuts into a large (or multiple large) mixing bowls using a silicone spatula or your hands to mix everything.
In a medium bowl, melt the vegan butter and stir in the vegan Worcestershire sauce, Tabasco, seasoned salt, nutritional yeast and garlic powder.
Drizzle the vegan butter mixture evenly over the cereal mixture, toss for 1-2 minutes to make sure everything is evenly coated.
Bake in preheated oven for 1 hour, stirring every 15 minutes.
Once done baking, move parchment off sheet tray- to counter, to cool.
Taste trail mix and adjust seasoning while cooling- if the mix is still hot seasoning will stick.
I like to season with smoked sea salt, garlic powder and nutritional yeast.
Serve immediately or store in an airtight container at room temperature for up to 2 weeks.
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