3 Ways To Make Homemade Vegan Popcorn

Popcorn is such an easy and fun snack. We are constantly making it on the weekends while we have family movie night. Ditch the store bought popcorn (its really not very healthy) and enjoy your own homemade popcorn. Because until you’ve had popcorn cooked the old-fashioned way...on the stove top, microwave popcorn just doesn’t even compare!

My recipe allows the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels and fewer burnt kernels. I have listed my top 3 favorite ways to make homemade Vegan Popcorn.

TOGARASHI LIME POPCORN
I love the brightness of lime and the heat of togarashi with this quick, one pot snack!

INGREDIENTS
3 tbsp corn kernels
2 tbsp vegan butter
1 tsp togarashi
1 lime
1 tbsp vegetable oil
alt and pepper

Add 1 tbsp vegetable oil and just 1 corn kernel to a large pot set over medium-high heat. Cook until corn kernel pops, about 5 to 8 minutes. Add the remaining corn kernels to the pot in an even layer. Reduce heat to medium, cover with a lid, and shake the pot to encourage even cooking. Continue to cook until most kernels pop, about 3 to 5 minutes. Remove pot from heat and stir in vegan butter until fully melted and popcorn is evenly coated. Zest lime over popcorn. Add as much or as little togarashi as you’d like. Sprinkle with a pinch of salt and pepper. Toss togarashi-lime popcorn until spices are well distributed. Serve immediately.

CHEESY DILL POPCORN
Seriously, if you’re a popcorn love and cheese and dill are your thang, give this popcorn a try. I dare you not to stuff your face, too.

INGREDIENTS
½ cup popcorn kernels
¼ cup vegan butter, melted (I used Earth Balance)
1 tbsp apple cider vinegar
2 tbsp fresh dill, chopped
¼ cup nutritional yeast
1 tsp salt

Pop your popcorn and place into a large, brown paper bag. Drizzle half of the melted butter, close the bag, and shake and about 15 seconds. Repeat with remaining butter. Do the same with the apple cider vinegar. Sprinkle the fresh dill, nutrotional yeast and salt over the popcorn. Close the bag and shake again for 15-30 seconds, or until all popcorn is coated well. Dump popcorn into serving bowls and serve immediately.

OLIVE OIL & ROSEMARY PEPPERED POPCORN
Butter vegan popcorn is what we all love! So what can you do to make popcorn all buttery and yummy? ...olive oil! Why not? Toss in some freshly minced rosemary and ground black pepper, you are good to go!

Ingredients
1 cup of un-popped popcorn
1/3 of a cup of extra virgin olive oil
1 tablespoon + a teaspoon of fresh rosemary – minced
Freshly ground black pepper to taste
Salt to taste

Pop the popcorn. While the corn is popping, put the rosemary in the olive oil and heat until warm. Pour the oil mixture over the popcorn and toss well. Grind in black pepper and salt to taste. Olive oil infused with rosemary and freshly ground pepper, the most decadent popcorn you’ll ever eat.