The Ultimate Vegan H.S.P

The Ultimate Vegan Halal Snack Pack

The Halal Snack Pack is an Australian staple snack that is the fusion of British and Middle Eastern cuisine.  This ‘snacky’ or ‘H.S.P’ is the vegan twist to this classic. With the added bonus of being completely Gluten Free.

 

 

Typically the Halal Snack Pack comes with potato fried chips and then meat, cheese topped with garlic mayonnaise, BBQ sauce and a chilli sauce.  Which in pretty unhealthy and not very compassionate.

 

 

On the other hand, the Messy Veggies version of the Halal Snack Pack is completely vegan and actually pretty healthy. By combining some vegetables, lentils and nuts, we can make a delicious topping that fits the profile, being hearty and packed with smokey flavour.

 

 

Tell us:

Make sure you tag us on Instagram @messy.veggies or Facebook @messyveggies and hashtag #messyveggies if you recreate any of our recipes, we love to see your photos!

Do you like what you’ve seen so far? We sure hope so! Do us a favor, head over to our Facebook page and give it a like, or follow us on Instagram or subscribe to our YouTube channel. You can also follow us and share this and other messy veggies recipes on Pinterest. We’d be so grateful if you did.

 

The Ultimate Vegan H.S.P
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

The Ultimate Vegan and Gluten Free Halal Snack Pack is everything you need in your life. 

Course: Snack
Cuisine: Australian, Vegan
Keyword: H.S.P, Halal Snack Pack, vegan
Servings: 4 snacks
Author: Simon Hall
Ingredients
  • 8 large potatoes
Topping
  • 400g can lentils
  • 400g can red kidney beans
  • 1/2 cup walnuts
  • 100g mushrooms
  • 1 tbsp smokey paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsp vegetable gravy powder
  • 1/2 cup water
Garlic Sauce
  • 1/2 tsp garlic (crushed)
  • 1 cup vegan mayonnaise
Other Sauces
  • Vegan BBQ Sauce
  • Sriracha Hot Sauce
Instructions
  1. Slice up your potatoes into big chips

  2. We used an air fryer to cook these, but you can put these into the over for 30 mins at 220 C

  3. While the potatoes cook, blend up your walnuts, then empty into a large bowl. Blend up the mushrooms and place into the same bowl. Drain the red kidney beans and then blend up and empty into the same bowl.

  4. Combine the paprika, cumin, garlic powder and gravy powder into the same bowl with the other ingredients. Drain the lentils and place into the same bowl. Combine and slowly introduce the water.

  5. Once fully combined, it will look very wet, but pour this into a hot saucepan and cook on high for 5 mins, stirring constantly. Reduce the heat to low and continue to stir until it becomes thick. (5 mins)

  6. For the garlic mayo, combine the garlic and the mayonnaise and be ready to pour over the top.

  7. To plate, put the potatoes down, then top with your Topping, then cover in garlic mayonnaise, BBQ sauce and Sriracha. 

  8. Best eaten hot, so get into it.

 

 

Simon Hall
Simon Hall

Co-Founder

Simon is a passionate vegan, aiming change mindsets through education. Co-Founder of Messy Veggies.

No Comments Yet

Leave a Reply

Your email address will not be published.

error: Protected Content