Do you need a tasty and healthy appetizer for your next party? Try going vegan! There are many vegan appetizers that you can try, and they range in flavor, texture, and even temperature. You don’t have to miss out on tasty treats when you’re vegan! Here is a list of some delicious vegan appetizers for your next party!
Contents
Black-Eyed Pea Bruschetta
Ingredients:
- 12 pieces of sliced baguette
- 1 cup black-eyed peas (canned)
- 1/2 teaspoon olive oil
- 1 tablespoon red onion (finely chopped)
- 1/4 teaspoon salt, ground pepper to taste
- 2 teaspoons fresh parsley (chopped)
- 3 tablespoons of balsamic vinegar.
In a pan, add the olive oil and turn on low heat. Add onion and let it cook for about 5 minutes until soft and tender. Stir in the black-eyed peas, salt, pepper, and stir well. Cook covered on low heat again for about 9 minutes. Remove from stovetop and set aside to cool down. Add the balsamic vinegar and stir well. Next, preheat the oven to 350 degrees F. Place bread slices on a baking tray and spread about 2 teaspoons of black-eyed pea bruschetta (the mixture). Bake for about 10 minutes and serve warm or cold with little chopped parsley on top as garnish.
Vegan Cheese Balls With Chili Sauce
Ingredients:
- 1 head cauliflower (about 3 cups florets)
- 1 cup carrot (shredded)
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- ½ teaspoon dried dill, basil, thyme
- ½ cup cashews (soaked in water overnight)
- 2 tablespoons lemon juice
- 1 tablespoon fresh chives (chopped)
- 1/4 teaspoon red chili flakes
Preheat the oven to 400 degrees Fahrenheit. Steam cauliflower florets in a steamer basket for about 15 minutes. Let cool down. Place into a food processor and blend until all ingredients are thoroughly combined. You will get a dough-like mix that you can roll into balls if desired or make them flat with your hand. Bake on a lightly greased cooking sheet for about 35 minutes, flipping the cheese ball over at the 20-minute mark to bake evenly on each side.
To make the sauce combine cashews, lemon juice, garlic powder, salt, pepper, and hot water in a blender and process until smooth and creamy. Add water if needed. Keep in mind the mix will thicken up after refrigerating for about an hour or so, so you can add reserved hot water if desired when blending again to get it smooth again. Transfer to a dish and garnish with chives, chopped red bell pepper, chili flakes and serve!
Peanut-free Cabbage Rolls
Ingredients:
- 2 tbsp lemon juice
- 1/4 tsp paprika
- 8 leaves cabbage (large)
- 8 toothpicks
- 8 oz firm tofu, drained, cut into 8 slices
- ½ c chopped onion, sautéed
- 1/3 c tomato sauce
- 1 tbsp prepared mustard
- salt & pepper to taste
Preheat oven to 375 degrees Fahrenheit. Combine tofu, lemon juice, mustard, and spices in a bowl. Mix well, then set aside. Remove 8 leaves of cabbage carefully by cutting around the stem, so it separates easily from the cabbage. Spoon about 2-3 tablespoons of filling at the top part of the cabbage leaf (towards the side with the stem attached). Tie together with a toothpick if desired or roll up like burrito and place seam side down on a baking tray sprayed lightly with cooking oil spray. Bake for 30 minutes on each side until crispy brown. Serve warm with vegan sour cream as a sauce or your favorite dipping sauce!
