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.

Easy Baked Tofu Nuggets are crispy on the outside, tender on the inside, easy to make and make a delicious meal that grown ups and kids love! Serve with your favorite dipping sauce and some Oven Roasted Potato Wedges.

Easy Baked Tofu Nuggets

extra-firm tofu

almond milk

cornstarch

flaxseeds

salt

panko breadcrumbs

garlic powder

Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)

In a small bowl, add the almond milk, cornstarch, ground flaxseeds and 1/4 teaspoon salt. Whisk well to combine, then set aside until the tofu is ready.

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

In another small bowl, combine the breadcrumbs, garlic powder, smoked paprika and 1/4 teaspoon salt. Set aside.

Slice the pressed tofu in half lengthwise, then into equal sized cubes.

Whisk the wet ingredients one more time. Coat each tofu cube in the wet ingredients, then into the breadcrumb mixture. Pat with the breadcrumb mixture to get as much as possible on the tofu. Place on the prepared baking sheet with parchment paper.

Bake for 15 minutes, then flip the pieces and bake for 15 more minutes, until golden and crispy. Serve immediately with dipping sauce of choice, and enjoy!

These Buffalo Cauliflower Wings are made with ONLY 10 main ingredients and are the perfect for Game Day Snacks and Appetizers, and any occasion!! It’s crunchy and crispy on the outside and the perfect texture on the inside. To top it off, the buffalo sauce is a sweet and spicy kick that’s sure to be a crowd pleaser! Learn how to make these in HALF the time!!

Buffalo Cauliflower Wings (Vegan)

cauliflower

flour

milk

black pepper

vinegar based hot sauce

vegan butter

maple syrup

Cooling Ranch Dip

Preheat oven to 450°F/230° C.

Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).

Using a knife, remove florets from the cauliflower (aka cut off the leaves and don&#039;t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.

In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.

Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.

Bake for 22 minutes. Please ensure your oven is completely preheated and hot.

While baking, prepare the ingredients for the sauce by whisking together.

Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.

Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!

Cauliflower Wings

While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!

Sweet Buffalo Sauce

Crispy on the outside, creamy on the inside, fingerling potatoes topped with Short-Cut Basil Hummus sauce. Delicious as a side dish or hearty appetizer. Huge crowd pleaser! :)

Crispy Smashed Potatoes with Short Cut Basil Hummus

lb potatoes

olive oil

kosher salt and pepper

oz garlic hummus (store bought)

basil leaves

½ medium lemon (just the juice)

Wash, dry, and chop the potaotes into generous 1 inch peices.

Transfer to a a large pot and and cover with filter watered. There should be about an inch of water over the potatoes. Add 1/2 tsp of kosher salt to the pot and bring to a boil. Then reduce the heat to medium high and cook for 8-10 minutes or until just under done.

Drain the potatoes and let them rest to dry out and cool in the colander.

Preheat the oven to 425 degrees.

Then line a large cookie sheet with a baking liner or parchment and transfer the potatoes on top.

Using the bottom of a glass or a measuring cup, gently press the potatoes flat. Not entirely flat though, becaue you want them to have a nice bite and creamy center. Just enough to create some cracks and an irregular surface area (because that will crisp up while baking and will make the potatoes super delicious!)

Top with olive oil and generous sprinkle of salt and pepper. Toss to coat and spread into an even layer on the cookie sheet.

Bake for 20-30 minutes or until the oatside of each potato is golden brown around the edges and cripsy.

Serve warm with Short Cut Basil Hummus Sauce (instructions below) or vegan nacho cheese, pesto, gravy, or ketchup.

In a blender combine the hummus, basil leaves, and the juice of hlaf of a medium lemon. Add a pinch of black pepper and blend until smooth.

You may need to add a small splash of water or olive oil to aid in the blending depending on the brand of hummus you have.

Taste and see if it needs more basil or lemon and then season with salt.

SHORT CUT BASIL HUMMUS Sauce + DIP

Here is a list of 40+ delicious vegan appetizers perfect to serve in your upcoming parties. These are easy, quick, and delicious vegan appetizers.

Vegan Appetizers That Are Party Perfect

Depending

Click on individual link for full recipe of each appetizer.

Plan and make ahead the appetizers for parties.

Just before the party - Heat, bake, air fry, or assemble the ingredients/ dishes as the recipe calls for.

Include varieties of food from different categories, cuisines, flavors for the best partyfood.

https://embed.mediavine.com/videos/g3h75wjpa97igke1vfm0

Vegan Appetizers

Faux Gras - the ultimate vegan walnut pate everyone will love! All you need are some omega rich walnuts, spices, a little agar powder or tapioca + a powerful blender for the most incredible creamy smooth texture.

Vegan Walnut Pate - Faux Gras

walnut pieces ((raw

water

Tbsp tamari

yeast

Tbsp agar agar ((tapioca

onion powder

1.5 tsp smoked paprika

extra virgin olive oil ((optional))

Add all the ingredients to a powerful blender and puree until smooth and creamy.

Transfer to a small sauce pan and bring to a simmer. Cook 3 to 5 minutes until it starts to thicken. (It will continue to thicken and set as it cools off)

Pour the pate mixture in a glass container and finish with a drizzle of olive oil over the top. Cover with a lid and efrigerate for a couple of hours or until completely set.

Remove the lid and place a small plate on top of the container. Carefully turn it upside down and give it a tap if needed for the pate to slide down on the plate. Alternatively serve out of the container.

Garnish with fresh herbs and serve with fresh crusty bread, tomatoes or cornichons.

Remember to omit oil to make the recipe Plantricious + WFPB compliant.

WFPB + Plantricious

Vegan Zucchini Fries: raw zucchini sticks dipped in eggless batter, rolled in a flavourful bread coating and baked to crispy perfection. Deliciously simple vegan appetizer perfect any time, game day, potluck you name it! They will send your taste buds into overdrive!

Crispy Baked Vegan Zucchini Fries (Easy Recipe)

2 small to medium firm zucchini (about 1 and 1/2 lbs)

cooking oil spray

all purpose flour*

yellow mustard

nutritional yeast

salt salt

Italian seasoning

onion

chili powder

marinara sauce

Preheat oven to 425° Line a large baking sheet with parchment paper and generously spray with cooking oil spray, set aside.

Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.

Add the wet batter ingredients to a medium size mixing bowl and whisk until smooth

Mix the dry breading ingredients in a shallow plate (I use my pie plate)

Dip zucchini into the batter, making sure it is fully coated, the batter will be thick. Now dredge in the Panko bread mixture, gently pressing to coat. Repeat with remaining zucchini

Place zucchini on prepared baking sheet. Spray tops and sides with cooking oil spray. Bake for 2o minutes, until golden brown and crispy, flipping halfway through cooking time. For step by step photos see above post.

Enjoy! Serve with my 5 minute vegan ranch dressing and or a side of warm marinara sauce. Ketchup is a great dipper too! This recipe will serve 6 as an appetizer, approximately 4-5 fries per person.

To make zucchini fries:

Made these yesterday for my family! Wow they were so good! And your ranch dressing is dynamite.

Lights out. The most delicious recipe I've ever made. I used gluten free ingredients and it was a home run. My family made me print it so I'd never lose it lol. Thank you so much!!

Omg these were so good my kids and well the whole family, loved them. I will be making these again and again!

This is the third time we’ve made these so I thought I should comment. Truly delicious thank you

Wow definitely making these again holy cow were they tasty! Thank you for sharing

This recipe is a keeper, amazing! Kids gobbled them up

Wow! These were incredible. My family loved them. Great way to use up that excess zucchini!

So much flavour. Enjoyed then so much we're already planning when to make them again

These are so amazing!everybody wants me to make them soon again

Such a fun snack for my family everyone really enjoyed them

This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It's a unique alternative to hummus.

Garlic Herb White Bean Dip

garlic clove

herbs

cannellini beans

white wine vinegar

To serve: carrots, celery, veggies, crackers, bread, pita, pita chips, homemade crackers, or crostini

Peel the garlic. Remove any tough stems from the herbs; measure out 1/2 cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans.

In the bowl of a food processor, add garlic and herbs and process until finely chopped.

Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. Store in the refrigerator for up to 1 week.

Here are our TOP 25 appetizers to bring to your next party or gathering. Festive, unique and flavorful- many are plant-based and vegan! Plus the easiest Recipe for Spiced Nuts!

Our 25 BEST Appetizer Recipes

chia seeds (optional)

cinnamon

cumin

cayenne

Preheat oven to 350F (a toaster oven works here too)

In a small bowl, toss the nuts/seeds with the maple syrup, enough to coat well, and mix in the salt and spices.

Spread out on a parchment-lined sheet pan and bake 13-15 minutes, stirring halfway through.  You want to get them toasted and generously golden- so the maple syrup hardens after cooling.

Remove from heat, and immediately &#8220;fluff&#8221; with a fork. Let them cool completely.

Once cooled they should be brittle enough to break apart. If they are soft, tacky or sticky- they needed longer in the oven- feel free to put them back in the oven and bake a little longer.

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Vegan and Gluten Free Caesar Pasta Salad

Vegan Caesar dressing:

cashews

lemon juice (fresh)

capers

water capers

Dijon mustard

Mayo

Sprinkle of salt & pepper

Chickpeas:

chickpeas

paprika

pepper

Other:

gluten free pasta

kale

Nutritional yeast

Drain the water, add to a blender, add in the rest of the ingredients

Rinse and drain the chickpeas and pat dry

add the olive oil and spices, mix together with a spatula

Cook the pasta according to package instructions

Then drain and run under cold water to cool it down

Then add in the cooked chickpeas and the rest of the Caesar dressing

Made for the easiest meal prep this week! So tasty!

This stuffed Portobello mushroom recipe is totally customizable (just read the notes below to get ideas) and can be scaled up or down to the number of servings you need.

Vegan Stuffed Portobello Mushrooms

Portobello mushrooms (wiped clean, stems removed (see notes below))

red bell pepper

garlic (minced

zucchini (diced into small ½-inch pieces (or yellow squash))

corn (fresh

baby spinach (packed)

quinoa (white, red, or tri-color)

oregano

½ teaspoon smoked paprika

Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

If you have large Portobello mushrooms, you&#39;ll need to pre-bake them: place them upside down on the baking sheet and bake for 3-5 minutes, or until slightly softened (not cooked all the way through!)

Heat the olive oil in a large skillet and the diced onion and pepper over medium heat until tender, about 5-10 minutes. Add the minced garlic and sauté for a few minutes until fragrant.

Add diced zucchini and sauté until soft. If using Portobello stems (see notes), sauté them with the zucchini. Add the corn and fresh spinach and sauté for 2 minutes, or until the spinach wilts.

Remove from heat and add cooked quinoa, smoked paprika, dried oregano, and salt. Stir to combine and carefully taste to see if you need more salt.

Turn the Portobello caps right-side up on the  and divide the filling between the 8 Portobello caps. Bake for 5 minutes, or until the Portobello mushrooms are releasing juice and cooked to your liking.

Make your own, 100% vegan samosas at home! These little dumplings are stuffed with spiced potatoes, peas, and crunchy peanuts. The best part: these suckers bake up to golden deliciousness (no frying!).

Top 17 vegan appetizers recipes from across the web

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

Top Tags

Vegan Appetizers: Baba Ganoush

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Top 17 vegan appetizers recipes from across the web

The most viewed 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 Baked Tofu Nuggets

Buffalo Cauliflower Wings (Vegan)

Crispy Smashed Potatoes with Short ...

Vegan Appetizers That Are Party Per...

Vegan Walnut Pate - Faux Gras

Crispy Baked Vegan Zucchini Fries (...

Garlic Herb White Bean Dip

Garlic Herb White Bean Dip

Our 25 BEST Appetizer Recipes

Vegan and Gluten Free Caesar Pasta ...

Vegan Stuffed Portobello Mushrooms

Baked Vegan Samosas

Loaded Vegan BBQ Nachos

Vegan kibbeh

Falafel Recipe

Salt and Pepper Chips

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