vegan appetizer

Vegan pao de queijo, Brazilian cheese bread

tapioca flour

water

plant milk

olive oil

salt

vegan hard cheese

yeast

garlic powder

Preheat oven to 350 degrees. Then to a glass bowl add the tapioca flour.

To a small saucepan add the water, oil, plant milk and salt (dont forget the salt!). Bring to a gentle boil then remove and pour over the tapioca flour. Use a wooden spoon to mix until it forms a stretch dough. If the dough is not to hot you can use your hands to kneed it gently.

Let it rest for 10 minutes.

Meanwhile, boil your peeled and diced potates until fork tender. Then use a ricer or fork to mask them.

Add the mashed or riced potatoes, vegan cheese, nutritional yeast and garlic powder to the tapioca dough. Using you hands knead the dough for a few minutes until it all comes together. You want a stretchy dough that doesn&#039;t stick to your hands. * if it is sticky add more taopioca flour

Now divide the dough into 16 pieces and form into balls. You can make smaller balls if you like but the traditonal size is a golf ball size. Then transfer the balls to a lined and oiled baking sheet and bake for 30 minutes.

These Air Fryer Buffalo Cauliflower Wings are crispy, delicious and so easy to make in the air fryer! Made with crispy cauliflower and a delicious vegan buffalo sauce, this is the perfect healthy low carb side, keto snack or appetizer for game day!

Air Fryer Buffalo Cauliflower Wings

almond flour

almond milk (, can sub any milk)

tsp onion salt

paprika

cauliflower florets (, about 1 medium cauliflower)

buffalo sauce ((Tessamae's OR Frank's))

Tbs vegan butter (, can sub with Ghee if not dairy-free for Whole30)

CUT THE CAULIFLOWER INTO PIECES: Remove most of stem and chop the cauliflower into bite-sized pieces.

Preheat oven to 450 degrees F and line a baking pan with parchment paper.

MAKE THE BATTER: In a large bowl, combine almond flour, almond milk ,onion salt, garlic powder and paprika in a bowl and mix until smooth.

Add the cauliflower florets to the mixture and toss to coat.

Place the cauliflower florets in a single layer in air fryer basket, you will have to work in batches.

AIR FRY at 375 for 12-14 minutes until golden brown, shaking halfway through.

Meanwhile, mix the hot sauce &amp; melted vegan butter / ghee together in a bowl.Pour the buffalo sauce evenly over the cauliflower &amp; toss to coat. Air Fry for an additional 2-3 minutes or until crispy and just starting to brown.

Air Fry for an additional 2-3 minutes or until crispy and just starting to brown.

These air fryer buffalo tofu bites are a delicious, simple, healthy vegan dinner. Gluten free + made with minimal ingredients. Ready in just 15 minutes! A great vegan recipe for beginners. #airfryer #veganrecipes #airfryerrecipes #veganairfryerrecipes #healthydinner

Air Fryer Buffalo Tofu Bites

tofu

hot sauce

tsp garlic

I pressed 1 package of extra firm tofu for 20 mins. You just need to wrap the tofu in paper towels or a dish towel, place on a plate, and lay something heavy on top.

Then cut into cubes and added to a large bowl.

Coated with 1/4 cup hot sauce and garlic.

Add oil to it if your air fryer calls for it.

Add tofu, air fry for 7 minutes, flip, air fry 7-8 more.

Add to a bowl and add another 1/4 cup hot sauce.

Served here with two amazing dipping sauces, Hope Foods Roasted Red Pepper dip and Siete Foods Vegan Nacho Cheese.

These crispy vegan baked potato skins are the perfect easy appetizer! They&#x27;re naturally gluten free and even better than their dairy laden counterpart!

Vegan Baked Potato Skins

russet potatoes (~2 1/2 lbs)

pepper

milk

cheddar shreds

chives

Preheat your oven to 400ºF. Wash and scrub...

Preheat your oven to 400ºF. Wash and scrub your potatoes and pat them dry. them with a fork 2-3 times. Pierce Rub them with a drizzle of olive oil and sprinkle of salt and pepper. Bake the potatoes for about 1 hour (depends on size of potato), or until the potatoes are very tender.

Turn up the oven to 450 ºF and...

Turn up the oven to 450 ºF and let the potatoes cool for about 15 minutes or until cool enough to handle, then cut in half and scoop out the inside leaving a thin layer of potato on the skins.

Brush the potatoes with olive oil and add...

Brush the potatoes with olive oil and add salt and pepper to taste. Bake them for about 10 minutes, or until they are browning in spots and turning crispy. This may take longer if your potato skins are thicker.

While the potatoes bake, take 1 1/2 cups...

While the potatoes bake, take 1 1/2 cups of the scooped out baked potato and mash with the 1/2 cup sour cream and plant milk until creamy. Add salt and pepper to taste.

Fill your potato skins: sprinkle with vegan cheddar...

Fill your potato skins: sprinkle with vegan cheddar (more or less to taste), top with some of the mashed potatoes, and finish with more cheddar shreds. Return to the oven and bake another 10-15 minutes or until the cheese has melted and the skins are perfectly crisp.

Top the potato skins with minced chives for...

Top the potato skins with minced chives for garnish and serve hot with extra sour cream to serve.

Get 10 tips for how to make the perfect vegan charcuterie board and over 100 vegan ideas for what to put on your vegan grazing board.

How to Make a Vegan Charcuterie Board

oz wheels

oz cheese

oz vegan deli meats ((pick 2

oz cheese spread ((could also do hummus))

oz jam

oz dried nuts ((walnuts, pecans, almond, pistachios, cashews, etc))

oz dried fruits ((cranberries, blueberries, mango, pineapple, etc))

oz pickled vegetables ((pickles, capers, olives, peppers))

oz crackers or bread

oz berries

oz tomatoes

oz peppers

Add all your cheeses or anything large to your board.

Place all spreads into small bowls or dishes and place on the board.

Arrange everything else you are adding to the board in a variety of ways Sometimes you can arrange the vegan deli meat in designs and use toothpicks to hold in place

Add garnishes like herb sprigs and either serve immediately or refrigerate until ready to serve.

Vegan BBQ Cauliflower Wings are baked cauliflower florets that are covered with a smoky homemade BBQ sauce. These cauliflower wings won&#x27;t let you miss the real chicken wings.

With these wings you have a healthier alternative to the classic animal ones. A welcome finger food for your next party or if you want an exceptional snack.

Vegan BBQ Wings

Cauliflower

(300 ml) Water

(130 g) Whole White Wheat Flour

White Pepper powder

Garlic Powder

Onion Powder

Sea Salt (opt)

Smoked Paprika

Tomato Paste

cup(180 milliliters) Water

Maple Syrup (or date syrup)

Molasses

Soy Sauce, Tamari

Aminos

Apple Cider Vinegar

Dijon Mustard

Tabasco

Coconut Sugar

Paprika Powder

If you are a cauliflower detractor then this recipe might surprise you! A no-fuss Crispy Cauliflower full of flavor and nutrients!

Crispy No Fuss Cauliflower

cauliflower

potato starch (cornstarch works)

black pepper

turmeric

yeast (optional)

chili powder

Preheat the oven to 450 degrees ( 232 degrees C). Drizzle tablespoon of oil over the metal baking sheet. Spread cauliflower over sheet, toss in oil, and sprinkle with remaining ingredients, potato starch through chili powder/paprika. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed, divide between two sheets.

Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown it is done. Drizzle with balsamic vinegar, tahini dressing, or aioli if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526725/idQxo4E4j.mp4

CRISPY NO FUSS CAULIFLOWER

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

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

These Buffalo Cauliflower Wings are easy to make and a healthier low carb alternative to the classic Buffalo Wings! Made with crispy baked cauliflower and a delicious vegan buffalo sauce, this is the perfect healthy side, snack or appetizer for game day!

Buffalo Cauliflower Wings

Tbs vegan butter (, can sub with ghee if not dairy-free for Whole30)

Place florets in a single layer on baking sheet.

BAKE for 20-25 minutes until golden brown, flipping halfway through.

MAKE THE BUFFALO SAUCE: Meanwhile, mix the hot sauce &amp; melted vegan butter / ghee together in a bowl.

Pour the buffalo sauce evenly over the cauliflower &amp; toss to coat.

BAKE AGAIN for an additional 10 minutes or until crispy and just starting to brown.Serve and garnish with fresh chopped herbs, if desired and serve with your favorite dipping sauce.

Fancy a gourmet vegan starter/appetizer? These vegan scallops with minty pea puree will impress anyone, not just vegetarians! Boasting beautiful textures and flavours, they’re super easy to prepare. A perfect choice for a delicious vegan entrée.

VEGAN SCALLOPS (KING OYSTER MUSHROOMS) WITH PEA PUREE –EmailFacebookInstagramPinterestYouTubeEmailFacebookInstagramPinterestYouTube

300 g king oyster mushrooms (stems only)

white miso paste

mirin (or white wine vinegar)

soy sauce

vegan teriyaki sauce

¼ teaspoon tabasco (optional)

Salad cress

shallots (or yellow onions) (finely chopped)

(340 grams) frozen peas

(110 milliliters) vegetable stock

mint (finely chopped)

sea salt

Black pepper

Slice the mushroom stems into 1 inch thick rounds and score both sides with a knife in a criss-cross shape. Arrange in a shallow dish or Tupperware.

Prepare the marinade. In a small jug whisk together miso paste, mirin, soy sauce, teriyaki sauce, tabasco and water until smooth. Pour the marinade over the sliced mushrooms and mix well, coating all the scallops in the marinade. Refrigerate for at least an hour or best overnight. If you get a chance, give the dish a gentle shake a few times during the marinating process. This is to allow the sauce to soak right into the mushrooms.

Prepare the pea puree. Fry the onions in olive oil in a saucepan over medium heat until just softened, around 3 minutes. Stir in the frozen peas followed by the vegetable stock. Bring to a boil, cover with a lid and simmer for 10-12 minutes until the peas are soft.

Drain the peas and reserve the cooking liquid.

Blitz the peas, mint, salt & pepper in a smooth processor until smooth. Use the cooking liquid (around 50ml) to achieve the puree of your desired consistency.

Sautee the marinated mushrooms in a hot griddle pan with olive oil for around 2 minutes on each side. Pour the rest of the marinade into the pan and cook over medium heat for a further 3-5 minutes until the sauce has caramelised and thickened.

Serve the scallops over the pea puree. Garnish with salad cress and mint leaves.

These cabbage wedges braised in a delicious tamari-sesame sauce mixture and drizzled with creamy homemade tahini dressing are seasoned with umami and savory goodness from the sauce and creamy nuttiness of the tahini is just out-of-this-world delicious!

Braised Cabbage in Tamari sauce and Tahini Dressing

green cabbage (about 2 lb)

canola oil or vegetable oil

garlic (minced)

sesame oil

San-J Tamari Soy Sauce

red pepper flakes

tahini

maple syrup

garlic (minced; optional)

parsley

white sesame seeds (toasted*)

Preheat the oven to 350°F.

Peel the outer layer of the cabbage off if it looks dirty. Cut the cabbage down the core and into 6-7 wedges.

Heat a large oven-safe skillet (with high sides) with the canola or vegetable oil over medium heat. Carefully place the cabbage pieces into the skillet and sear on each side for 3-5 minutes until caramelized, then turn off the heat. If your pan is on the smaller side, sear the cabbage wedges in batches and then return all the cabbage wedges to the pan once all batches are seared.

While the cabbage is cooking, make the sauce. In a medium bowl, whisk together the minced garlic, sesame oil, tamari soy sauce, salt, red pepper flakes, pepper, and water. Pour the tamari-sesame sauce mixture over the cooked cabbage pieces in the skillet. Carefully tilt the skillet and using a spoon, spoon the sauce a few times over any areas of the cabbage that didn’t get well coated.

Cover the skillet with an oven-safe lid or foil and bake for 30 minutes in the center rack of the oven. Then, carefully remove the lid/foil and bake at 425°F for 15 minutes.

Remove the pan from the oven and set it on a wire cooling rack. Carefully, spoon the remaining hot liquid from the bottom of the pan onto the cabbage wedges a few times. Let it cool for at least 10 minutes before serving.

While the cabbage cools, make the tahini dressing by whisking all the ingredients together in a medium bowl. Add more water as needed until you’ve reached a creamy drizzle consistency.

When ready to serve, spoon any remaining liquid over the cabbage a few times. Then, drizzle the tahini dressing over the cabbage and sprinkle with chopped parsley and toasted sesame seeds. Enjoy!

Pizza is one of the classic comfort foods, don’t you think? And so that you do not have to miss the Italian classic, I share with you this vegan Hawaiian Pizza. 

We prepare a delicious pizza dough, pizza sauce, cheese sauce and top it with fruity sweet pineapple pieces, and smoky coconut bacon or smoked tofu instead of ham. 

This vegetarian pizza is perfect for Pizza Friday and other days as dinner.

Vegan Pizza Hawaii

pizza dough

pizza sauce

vegan cheese sauce cheese

pineapple pineapple

pck tofu firm

tsp smoked paprika

https://mediavine-res.cloudinary.com/video/upload/ee4yzubsimaamwlsee0c.mp4

Vegan Pizza Hawaii a quick and flavorful plant-based pizza recipe for your next wfpb dinner. This pizza is unique with a vegan cheese sauce and pineapples

Top 22 vegan appetizer recipes from across the web

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

Top Tags

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Vegan BBQ Wings

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Vegan Sandwich Pinwheels

Buffalo Cauliflower Wings

VEGAN SCALLOPS (KING OYSTER MUSHROO...

Braised Cabbage in Tamari sauce and...

Vegan Pizza Hawaii

Spicy Buffalo White Bean Hummus

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Top 22 vegan appetizer recipes from across the web

The most viewed vegan 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 pao de queijo, Brazilian chee...

Air Fryer Buffalo Cauliflower Wings

Air Fryer Buffalo Tofu Bites

Vegan Baked Potato Skins

How to Make a Vegan Charcuterie Boa...

Vegan BBQ Wings

Crispy No Fuss Cauliflower

Vegan Sandwich Pinwheels

Buffalo Cauliflower Wings

VEGAN SCALLOPS (KING OYSTER MUSHROO...

Braised Cabbage in Tamari sauce and...

Vegan Pizza Hawaii

Spicy Buffalo White Bean Hummus

Peanut Tofu Spring Rolls

Homemade Vegan Wontons

Fully Loaded Black Bean Nachos (Veg...

Whipped feta dip with spicy honey

Vegan Serbian White Bean Soup (Pasu...

Vegan Seared Scallops

Vegan Polish Mistakes

Vegan Skillet Pizza Dip

Vegan Taco Pinwheels

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