easy vegan appetizers

This creamy baba ganoush is one of our favorite easy vegan appetizers!

Vegan Appetizers: Baba Ganoush

eggplant

tahini

lemon juice

extra-virgin olive oil (more

garlic

sea salt

parsley (for garnish)

smoked paprika

red pepper flakes (optional)

Pita and veggies (for serving)

Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.

Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.

Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.

Vegan stuffed mushrooms are a simple, irresistible, perfect appetizer for so many occasions. Tender mushroom caps are filled with a cheesy, garlicky, gluten-free breadcrumb filling. Even better, prep is so easy! All you need are a bowl, baking sheet, and about 35 minutes to make a batch! Nut-free &amp; gluten-free.

Easy Vegan Stuffed Mushrooms

medium/large button mushrooms, white or cremini (baby bella)

olive oil, divided

vegan cheese (I used Chao Original.)

gluten-free Italian breadcrumbs (I used Ian's brand; sub other store-bought

garlic,

flat leaf parsley

(plus

black pepper

Preheat

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Prep

Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out.

Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.

Tip: If using pre-shredded cheese and the shreds look very long, place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller shreds are easier to work with. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons olive oil. Stir very well.

Bake

Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.

These crispy Parmesan Crusted Fried Artichoke Hearts are the perfect appetizer for any party or family gathering. Tender artichoke hearts are dipped in seasoned batter, coated in parmesan and breadcrumbs, then fried to golden perfection! Bet you can’t eat just one!

Parmesan Crusted Fried Artichoke Hearts

(14-ounce)

all-purpose flour

non-dairy milk

cornstarch

garlic powder

salt

panko breadcrumbs

Vegetable oil, (for frying)

Lemon wedges, (for serving)

Fresh minced parsley, (for garnish)

Garlic mayonnaise ((recipe below) and marinara sauce, for dipping)

mayonnaise

lemon

½ fresh cracked pepper, (plus more to taste)

kosher salt, (plus more to taste)

garlic powder, (plus more to taste)

Drain the artichoke hearts well and gently pat them dry with a clean kitchen towel or paper towel. This helps the batter adhere better.

In a mixing bowl, whisk together the flour, plant-based milk, cornstarch, garlic powder, smoked paprika, salt, and black pepper until smooth. The batter should have the consistency of pancake batter—add a splash more milk if it's too thick.

In a separate bowl, combine the panko breadcrumbs and vegan parmesan cheese. Mix well.

In a large sauté pan or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C) over medium heat. You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle immediately.

Dip each artichoke heart into the wet batter, allowing any excess to drip off.

Next, roll it in the panko-parmesan mixture, pressing gently to adhere.

Carefully place the coated artichoke hearts into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per side or until golden brown and crispy.

Remove the fried artichoke hearts with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve immediately with lemon wedges, garlic aioli and/or spicy marinara, and a sprinkle of fresh minced parsley. Enjoy!

To make the garlic mayo, stir all its ingredients together in a small bowl. Taste and adjust seasonings, if necessary.

https://content.jwplatform.com/videos/xWu3CfeC.mp4

Crispy Parmesan Crusted Fried Artichoke Hearts are the perfect party appetizer! Easy, flavorful, and paired with tasty dips!

Fried Artichoke Hearts.MOV

Top 3 easy vegan appetizers recipes from across the web

The most viewed easy vegan appetizers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Appetizers: Baba Ganoush

Easy Vegan Stuffed Mushrooms

Parmesan Crusted Fried Artichoke He...

Top 3 easy vegan appetizers recipes from across the web

The most viewed easy vegan appetizers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Appetizers: Baba Ganoush

Easy Vegan Stuffed Mushrooms

Parmesan Crusted Fried Artichoke He...

The most viewed easy vegan appetizers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine