The Ultimate Vegan H.S.P

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.



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The Ultimate Vegan H.S.P

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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 snacks
Author Simon Hall


  • 8 large potatoes


  • 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


  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.



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