Ingredients
Dry
- 1.5 cup Rice Chex
- 1.5 cup Corn Chex
- 1.5 cup Wheat Chex
- 1.5 cup Bran Chex
- 1.5 cup Multigrain Chex
- 1 cup Pretzel sticks
- 0.5 cup Pumpkin seeds (pepitas) (Raw or roasted)
- 1 Tbsp Chili powder
- 2 Tbsp Nutritional yeast (Adds a cheesy Tex-Mex flavor)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Sea salt
Other
- 1 pitcher Czech Pilsner (Ice cold, for serving alongside the mix)
Wet
- 0.5 cup Vegan butter (Melted)
- 2 Tbsp Vegan Worcestershire sauce
- 1 Tbsp Lime juice (Freshly squeezed)
- 1 Tbsp Hot sauce (Tex-Mex style, like Cholula or Tapatio)
Method
- 1. Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- 2. In a large mixing bowl, combine the Rice, Corn, Wheat, Bran, and Multigrain Chex cereals with the pretzel sticks and pumpkin seeds.
- 3. In a small microwave-safe bowl, melt the vegan butter. Whisk in the vegan Worcestershire sauce, lime juice, and hot sauce until well combined.
- 4. In another small bowl, whisk together the chili powder, nutritional yeast, ground cumin, smoked paprika, garlic powder, onion powder, and sea salt.
- 5. Pour the wet butter mixture over the dry cereal mix, tossing gently with a wide spatula until all the pieces are evenly coated.
- 6. Sprinkle the spice blend evenly over the coated mix and toss again until the seasoning is uniformly distributed.
- 7. Spread the mixture in a single, even layer onto the prepared baking sheet.
- 8. Bake for 45 minutes. Remove from the oven every 15 minutes to stir the mix, ensuring it roasts evenly and doesn't burn.
- 9. Allow the mix to cool completely on the baking sheet. It will become perfectly crispy as it cools down.
- 10. Pour a pitcher of ice-cold Chech (Czech) Pilsner and serve immediately with the cooled snack mix.
Chef's notes
Ensure your Worcestershire sauce is explicitly vegan, as traditional versions contain anchovies. Store any leftover mix in an airtight container at room temperature for up to 2 weeks.