plant based appetizer

These bite-sized colorful sandwich pinwheels make terrific little appetizers or a quick tasty lunch, and they are very kid-friendly!

Vegan Sandwich Pinwheels

hummus

whole grain tortillas

carrots

lettuce leaves

bell pepper, thinly sliced, red, yellow, orange, green

sprouts,

garlic

lemon juice

tsp sea salt

water

Spread your choice of dip on a whole...

Spread your choice of dip on a whole grain tortilla, making sure that it reaches the top and bottom well. Use a nice thick layer of hummus or dip before adding the veggies. This gives them a nice pop of flavor.

Next, you're going to add the veggies. Some...

Next, you're going to add the veggies. Some of the veggies we use regularly are shredded broccoli slaw, grated carrots, fresh green leaves, bean sprouts, red bell pepper, and or other colored bell peppers.

Carefully begin to roll up the veggie-loaded tortilla....

Carefully begin to roll up the veggie-loaded tortilla. Continue to the final edge of the tortilla.

Once it is rolled up completely, use a...

Once it is rolled up completely, use a knife to slice the tortilla into pinwheels.  They usually make around 5-6 sections per roll.

I have found that a serrated knife and...

I have found that a serrated knife and a gentle sawing motion cuts these well, without squishing them out of shape.

Add all ingredients to a blender or food...

Add all ingredients to a blender or food processor with just enough water or veggie broth to achieve your desired texture. Blend until smooth, or leave a little chunky. Terrific as a spread or veggie dip.

https://mediavine-res.cloudinary.com/video/upload/lhwwcbrgcbqtoe4pygvi.mp4

I absolutely LOVE sandwiches, because they are layers of colorful healthy deliciousness! They are perfect for easy dinners that don’t require any cooking on busy or hot days. They’re also terrific for on-the-go lunches to take to work, school, or picnics.

Vegan Sandwiches

This smoky-sweet roasted cherry tomato and garlic dip served over tangy lemon-herb vegan yogurt is the ultimate crowd-pleaser. Perfect for sharing with warm sourdough, it&#039;s fresh, creamy, and full of umami goodness. A Mediterranean-inspired appetizer or snack that’s easy, healthy, and downright addictive.

Roasted Cherry Tomato and Yogurt dip

cherry tomatoes

tomato paste

pc small red onion ((thinly sliced))

garlic ((top sliced off))

olive oil

oregano

tsp chili flakes ((optional))

Salt & pepper

plant-based yogurt

parsley

lemon

tbsp Sesame Paste ((tahini))

sourdough bread,

Preheat the oven:- to 400°F (200°C).

Prepare the tray:- Add cherry tomatoes, tomato paste, sliced onion, and the garlic bulb to a baking tray. Drizzle with olive oil and sprinkle with oregano, chili flakes, salt, and pepper. Toss gently to coat.

Bake:- for 25–30 minutes until tomatoes are blistered and soft, and the garlic is roasted.

Make the yogurt sauce: - In a bowl, combine the yogurt, sesame paste, parsley, lemon zest, lemon juice, salt, and pepper. Stir well and keep chilled.

Finish the tomatoes:- Once roasted, squeeze the garlic cloves out of the bulb and stir them into the tomato mixture.

Assemble:- Spread the yogurt on a plate, top with the roasted tomato mixture, garnish with parsley.

Serve:- with toasted sourdough bread and enjoy!

Crispy, golden smashed baby potatoes served with a zesty homemade chimichurri and a creamy chickpea dip. This dish is bursting with bold flavor, plant-based protein, and perfect textures—ideal for sharing or serving as a vibrant appetizer or snack.

Crispy Smashed Chimichurri Potatoes with Creamy Chickpea Dip

750 g small/baby potatoes

Avocado-oil spray (or about 2 Tbsp if pouring)

salt & black pepper

400 g chickpeas (drained

Juice of ½–1 lemon (to taste)

Salt & pepper,

avocado oil

red-wine vinegar

parsley (finely chopped)

red chilies

salt

tsp black pepper

Par-boil the potatoes- Bring a saucepan of well-salted water to the boil. Add potatoes; cook 12–15 minutes until just tender. Drain and let them steam-dry briefly.

Chimichurri- Stir together the avocado oil, vinegar, parsley, garlic, chili, oregano, salt and pepper. Let stand 5–10 minutes (or up to 2 hours) so the flavours infuse.

Smash &amp; roast- Heat oven to 220 °C / 425 °F.- Transfer potatoes to a baking sheet; gently press each one with the bottom of a glass or masher until it cracks and flattens.- Season with salt and pepper, then mist (or drizzle) generously with avocado oil.- Roast 25–40 minutes, turning once, until edges are deep golden and crispy.

Chickpea dip- Blitz chickpeas, avocado mayo, lemon juice, salt and pepper in a food processor until smooth and creamy. Adjust seasoning or lemon to taste.

Toss with chimichurri- Place the hot smashed potatoes in a large bowl and pour over 3 Tbsp of the chimichurri. Gently toss so every potato is lightly coated.

Serve- Spread the chickpea dip on a serving platter. Pile on the chimichurri-tossed potatoes and drizzle generously with the remaining chimichurri. Serve warm or at room temperature.

Top 3 plant based appetizer recipes from across the web

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Vegan Sandwich Pinwheels

Roasted Cherry Tomato and Yogurt di...

Crispy Smashed Chimichurri Potatoes...

Top 3 plant based appetizer recipes from across the web

The most viewed plant based appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sandwich Pinwheels

Roasted Cherry Tomato and Yogurt di...

Crispy Smashed Chimichurri Potatoes...

The most viewed plant based appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine