Garlic Butter Popcorn (Vegan)

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When popcorn and garlic bread have a vegan baby.

In our quest to reduce plastic waste, we’ve been trying to find an alternative to crisps that’s suitable for the school lunchbox. The perfect lunchbox snack will be vegan, nut free and very tasty. It will be low in sugar, because we eat a fairly low sugar diet and we want to keep it that way. It will have a fair amount of fibre. And it has to be either packaging free or pretty damn close to.

It started just like many other snack times. The kids were hungry and I was out of snacky bits. I grabbed the popcorn kernels, hoping that these long-forgotten little dudes were still poppable, if that is even a word. I got them on the stove and opened the cupboard. Then the fridge. Then the freezer. Hmmmm… what flavours do I want in my mouth today? The result, my friends, is a match made in vegan heaven.

Vegan Garlic Butter Popcorn

This popcorn is the right amount of creamy and salty. If you like a bit of garlic bread, you will love this. However, I must warn you: it takes a tremendous amount of willpower to not eat the whole batch. If you’re making this for lunchboxes, you will need to put it in an airtight container and put that container out of sight. Then you’ll need to keep busy until the popcorn is fully out of your mind. Don’t say I didn’t warn you.

Ian: “Can we hide some?”

Rhian: “What do you mean it’s all gone?”

Caden: “OMG *food baby noises*”

Shane: “Do we have any more?”

Unfortunately for Shane there was no more, because I scoffed it while looking for a jar to keep it in. Bad mum moment!

Vegan Garlic Butter Popcorn

Ingredients

  • 1/3 cup popcorn kernels
  • Crushed garlic (1tbsp or 3-4 cloves)
  • 1 tsp chives or parsley
  • 1tsp nutritional yeast
  • 2-3 tbsp vegan marge
  • Salt, to taste
  • 3 tbsp of your usual cooking oil

Method

  1. Put 2-3 kernels in a large, heavy bottomed pan (I just used my largest saucepan tbh) with the oil and heat until the kernels pop.
  2. Take it off the heat, add the rest of the kernels (making sure they’re in an even layer), put the lid on and wait 30 seconds.
  3. Put the pan back on the heat and shake gently while the kernels pop.
  4. When the pops get a few seconds apart, pour the popcorn into a bowl and put the pan back on the heat.
  5. Melt the marge, adding the garlic, chives, nutritional yeast and a little bit of salt if you fancy it. Keep stirring, you want the garlic to mellow but not burn.
  6. Pour over the popcorn reeeally slowly, savouring the live pour shot and anticipating the awesomeness to come.
  7. Stir with love.

Top tips

  • If you don’t love your garlic extra strong, feel free to reduce the amount.
  • Feel free to change up the flavours. I think salt and pepper would be amazing here.
  • Best eaten fresh.
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