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!
Black-Eyed Pea Bruschetta
- 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
- 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
- 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!
Vegan Avocado Mousse With Lime And Mint
- 1 ripe avocado
- 1/3 cup vegan sour cream
- 1/4 cup lime juice
- 2 tsp lemon zest
- fresh mint leaves as garnish
This one is so simple! Just place avocado, sour cream, lemon juice, and zest into a food processor and process until smooth. Transfer to serving dish and top with fresh mint leaves as garnish if desired. Serve with your favorite crackers or veggies. Makes about 4 servings.
Vegan Tzatziki Sauce
- 1 large cucumber (peeled and grated)
- ½ cup non-dairy yogurt of choice
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- salt & pepper to taste
Place grated cucumber in a paper towel and squeeze out excess moisture, then place into a medium bowl. Add remaining ingredients to the bowl with cucumber mix until combined thoroughly. Refrigerate before serving if desired. Makes about 4 servings. Serve on your favorite veggie platter or spread it over baked veggies! Yum!
- 1 can chickpeas
- 1 tbsp tahini paste
- 2 cloves garlic, minced
- salt & pepper to taste
In a medium bowl, place all ingredients and mix well, then set aside. Spoon into a serving dish and garnish with your choice of parsley, chopped green onion, or sesame seeds if desired. Serve with your favorite veggie platter as a vegan appetizer! Enjoy! It makes about 4 servings and can be stored in the fridge for up to 2 days.
Vegan Flax Seed Crackers With Garlic And Tomato Sauce
- 1 cup golden flax seed meal
- ½ tsp salt
- ¼ tsp garlic powder (use fresh garlic)
- ½ tsp onion powder
- 1 tbsp nutritional yeast flakes (optional)
- 3-4 tbsp coconut oil, melted
In a medium bowl, add flax meal and all seasonings. Mix well to combine thoroughly. Add coconut oil and stir until thick and dough-like texture forms. Transfer to parchment paper or Silpat on a baking sheet and press out with hands into desired thickness for crackers. If desired, you can also score into squares, then bake at 350 degrees Fahrenheit for 25 minutes. Remove from oven and score again before popping back in the oven for an additional 10 minutes, watching very carefully as the timing is crucial!
Remove from oven when golden brown around edges, which should be crispy upon cooling. If not, cook a few more minutes. Let sit on a cooling rack for about 1 hour, then break crackers into pieces. To serve, place sauce in a small bowl and spoon over each piece of cracker. Makes 10 servings.
Vegan appetizers are an excellent choice for those who prefer to keep their diet choices plant-based. With these recipes in mind, you can enjoy all the yummy foods that vegans love in simple recipes that even the pickiest vegan eater will enjoy! So go ahead, try them today and enjoy them tonight or at your next family function!