Important note: it was kindly brought to my attention that General Mill’s Chex cereals in the U.S. contain D3 which is typically derived from lanolin (sheep’s wool) therefore it’s not 100% vegan. Be sure to look for an alternative, vegan-friendly chex-like cereal for this recipe!
Vegan (with vegan chex), gluten-free (with gf pretzels and tamari)
Makes about 9 cups
3 cups corn chex
3 cups rice chex
1 1/2 cup pretzels (gf if desired)
1 1/2 cup mixed nuts
6 Tbsp. vegan buttery spread (I use Earth Balance)
1 Tbsp. tamari or soy sauce
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. smoked paprika
1/2 tsp. salt, more/less to taste
Preheat oven to 250.
In a very large mixing bowl, add chex, pretzels, and nuts.
Melt the butter in a microwave-safe bowl. When melted, add tamari, paprika, onion powder, garlic powder, and salt. Stir. (Feel free to test the salt level by dipping one of the chex.)
Immediately after stirring the butter mixture, pour it over the chex mix.
Gently stir for 1-2 minutes to thoroughly combine.
Place on a baking pan, and spread evenly.
Bake for about 1 hour (or more if desired), stirring every 15 minutes.
Let cool, and store in an airtight container.