Vegan Appetizers are an unquestionable requirement for any vegan social gathering, regardless of whether it be a lawn grill, easygoing diversion night, rich mixed drink gathering, or occasion get-together.
These Vegan Appetizers are speedy and simple to get ready so you can invest less energy in the kitchen and additional time with your visitors.
(Recipes from Martha Stewart and PETA)
Entertaining can be easy — and good for you. These bites with lycopene-rich tomatoes and heart-healthy avocados are a virtuous and delectable cocktail party offering. Mashed avocado and grape tomatoes make a colorful, delicious topping for crostini. Try roasting the tomatoes for an extra-special touch on your vegan appetizers.
- 1 small baguette (5 ounces)
- 2 tablespoons olive oil
- 1 ripe avocado
- 1 teaspoon fresh lemon juice
- Coarse salt and ground pepper
- 1 pint grape tomatoes, quartered
1. Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.
2. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.
Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free
Everyone’s favorite hot artichoke dip gets a healthy makeover, using modest amounts of light mayonnaise and Parmesan cheese. Serve this party appetizer with fresh vegetables and whole-wheat pita chips and you will get one of the best vegan appetizers out there!
- 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
- 1/2 cup light mayonnaise
- 1/4 cup plus 1 tablespoon grated Parmesan cheese (you can also make cheese at home)
- 1 tablespoon fresh lemon juice
- 1 garlic clove, coarsely chopped
- 1 scallion, minced, plus more for garnish
- Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
1. Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
3. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.
Upside-Down Mushroom Tartlets
Cut these into quarters for pretty yet simple vegan appetizers, or serve them with a crunchy green salad for lunch or a light supper.
Frozen puff pastry is the secret to these easy, elegant Gruyere and mushroom tartlets. Bake them in jumbo muffin tins to give them their shape.
- 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
- 1 tablespoon extra-virgin olive oil, plus more for muffin pan
- 1 large shallot, diced small
- 1 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 teaspoons fresh thyme leaves, plus more for serving
- 3/4 cup grated Gruyere cheese (2 ounces)
1. Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
2. Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
3. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.
Easy Vegan Spinach Dip
Spinach dips are must-have vegan appetizers for any football party. Unexpected ingredients like water chestnuts, cashews, and tofu make this Spork Foods recipe extra special. Extra points if you get bread that’s shaped like a football—like we did!
- 1 Tbsp. extra virgin olive oil
- 4 cups organic baby spinach leaves, tightly packed
- 2–3 cloves garlic, finely chopped
- 1 cup roasted and unsalted cashews
- 1/3 cup unsweetened almond milk
- 1/4 cup fresh lemon juice
- 1/2 cup nondairy mayonnaise (try Vegenaise)
- 1 (12-oz.) container organic silken or soft tofu
- 1/2 tsp. sea salt, plus more to taste
- 1/2 tsp. finely ground black pepper
- 2 tsp. dried minced onion
- 1 can whole water chestnuts, diced
- Round loaf of organic bread, hollowed out to make a bowl
1. Preheat the oven to 450°F.
2. Heat a sauté pan over medium-low heat and add olive oil. Add the spinach and garlic and sauté until wilted, about 3 to 4 minutes. Tilt the pan and drain off the additional liquid.
3. In a high-powered blender or food processor, place the cashews, almond milk, and lemon juice and blend until smooth and creamy. Add the nondairy mayonnaise, silken tofu, sea salt, pepper, and onion. Pulse about 7 to 10 times. Add the cooked spinach and pulse until slightly green but not fully incorporated.
4. Fold in the water chestnuts. Transfer the entire mixture to a heat-proof baking dish. Bake about 15 to 20 minutes, or until warmed through.
5. Serve inside the bread bowl with raw veggies. Reserve the middle of the bread for dipping.
Smoky Jalapeno Black Bean Dip
This Smoky Jalapeno Black Bean Dip should be at every party and just sit back and watch it get devoured. So, with a couple of black cans of beans, a couple of limes in my fridge and one jalapeno, you can make a delicious dip. There is no shortage of black bean dips vegan appetizers around of course, but this is really smoky, spicy and addictive.
- Two 15oz cans black beans, drained and rinsed well
- 1/2 heaping cup finely chopped red bell pepper (75 g)
- 1/2 cup finely chopped white onion (70 g)
- 3 tablespoons water
- 1 extra large clove garlic clove or 2 medium ones
- 2 tablespoons fresh lime juice
- Salt & Pepper (I used 1 teaspoon salt and 1/2 teaspoon black pepper)
- 1 1/4 teaspoon ground cumin (I added 1 1/2 tsp total, start with 1 1/4 and add more to taste)
- 1/2-1 teaspoon liquid smoke, to taste
- 1-2 tablespoons fresh finely chopped jalapeno (fresh is much more mild than cooked, so use fresh! I used 1 heaping tablespoon 11g)
- Garnish: Extra chopped jalapeno, fresh red bell pepper, lime wedges
1. I really recommend storing this in the fridge a few hours or the day before serving, because while you can serve it immediately, it really tastes even better the next day after all the flavors have soaked into the beans and mellowed out perfectly.
2. First, drain and rinse your beans well. Add them to a food processor.
3. Add your bell pepper and onion and 3 tablespoons water to a small pan and turn the heat to medium-low. Let it cook about 5 minutes and add the garlic and cook a couple of minutes more. Everything should be softened by about 8 minutes. If necessary, add just a tiny bit more water to keep it cooking but all the water should be completely gone before adding it to the beans.
4. Add the cooked veggies, lime juice, salt, pepper, cumin and liquid smoke to the processor and process until smooth, scraping the sides a couple of times as needed. I got mine smooth, but still left a few bites of the red bell pepper showing through. Process as smooth as you like.
5. Add the chopped jalapeno and process just a few seconds more until blended in. I used a heaping tablespoon, but if you are sensitive, start out with less and add more until desired heat level. I found 1 tablespoon to be a nice taste of heat, without being overpowering. Taste and add anymore salt/spices or liquid smoke if desired. I did not.
6. Store for a few hours before serving to really let the flavors settle.
7. Garnish with extra chopped jalapeno, raw bell pepper (for crunch) and lime wedges.
Once you’re done with appetizer, you can also always try vegan carrot cake recipe for final deser.