Introduction:
Looking for vegan appetizers, or perhaps ideas for your next dinner party? All of these ten quick vegan appetizers to devour are great for any party or night at home. These are so simple to make, delicious and will most definitely win over non-vegans as well the vegans. The recipe for this mouthwatering food has us cheesin’ in wait!
1. Stuffed Mini Peppers
Ingredients:
Mini bell peppers
Vegan Cheese, store-bought or homemade creamiest.
Cilantro or basil (optional)
Instructions:
Oven Preheat to 375°F (190°C)
Cut in half and de-seed on both sides
Spoon creamy vegan cheese into each olive half
bake for 15-20 minutes or until the peppers are tender.
Top with fresh herbs, finely chopped.
All those colors with these stuffed mini peppers are so pretty to look at and they pack in all that wonderful flavor into one cute little package.
2. Chickpea Salad Lettuce Wraps
Ingredients:
Rinsed and drained 1 can chickpeas
1 tablespoon tahini
1 tablespoon lemon juice
Salt and pepper to taste
Butter lettuce leaves
Instructions:
Now scrape the chickpeas into a bowl and using your fork mash them like you would if making salsa chili.
Pour in the tahini, lemon juice and salt & pepper to taste.
Serve in the Butter Lettuce leaves and ENJOY!!
Light Protein-Packed Appetizer Refreshing!
3. Pin Recipe Vegan Spinach Artichoke Dip
Ingredients:
Chopped cooked spinach, 1 cup
1 ounca jar artichoke hearts, drained and washed
1 cup vegan cream cheese
1/2 cup nutritional yeast
Garlic powder to taste
Instructions:
Preheat your oven to 350°F (175°C).
Combine all the ingredients into a mixing bowl and mix well.
Bake in a baking dish for 20-25 minutes, until bubbly.
Serve with crackers or crudites.
This creamy dip is a crowd favorite and super tasty for dipping!
4. Avocado Toast Bites
Ingredients:
Baguette, sliced
2 ripe avocados
Lime juice
Salt and pepper
Red pepper flakes (optional)
Instructions:
Prepare a grilled toast on the sliced baguette slices.
And then put the avocados with lime juice, and salt & pepper in a bowl.
Top your toast baguette slices with the avocado mixture.
Sprinkle red pepper flakes on top, if using.
Avocado toast is trending right now and the easiest way to make a fresh taste snack.
5. Crispy Baked Zucchini Fries
Ingredients:
(2 zucchinis -sliced into strips- in this batch Aimee used)
1 cup breadcrumbs (for an allergy, use gluten-free)null
1 Tbsp nutritional yeast
Olive oil spray
Instructions:
Place on a baking sheet and bake at 425°F (220°C).
Mix the crumbs with yeast and keep in a bowl.
Coat zucchini strips in olive oil and bread crumbs.
Sweeten with honey sprinkle on a baking sheet and bake until crisp, about 20-25 minutes.
If you have already tried my saffron fries, now relax cooking up this low-cal version of potatoes You must absolutely taste them!
6. Vegan Bruschetta
Ingredients:
Baguette, sliced
2 cups diced tomatoes
1 clove garlic, minced
Fresh basil, chopped
Balsamic vinegar
Instructions:
Method At 200 degrees (400 F).
Mix the chopped tomatoes together with garlic, basil and balsamic vinegar in another bowl.
Toast baguette slices in oven for 5 minutes.
Serves: 1 slice topped with approximately 3 tablespoons tomato mixture.
A phenomenal old school Italian classic app that if you are entertaining…you have to make!
7. Vegan Hummus Platter
Ingredients:
Ingredients 1 (15 oz) can of chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon olive oil
Freshly squeezed lemon, to tasteSaltGarlic (I sorta suggest it.
But any vegetables (carrots, cucumbers, bell peppers)
Instructions:
Mix the chickpeas, tahini olive oil lemon juice salt and garlic in a blender. Blend until smooth.
Create a veggie tray for the kids using pre-cut options.
Yet again a lunchtime spread that makes itself — hummus is always so easy and this platter is bursting with nutritional content from those raw veggies in all their colors!
8. Avocado Cream Sweet Potato Bites
Ingredients:
2 sweet potatoes, cut into rounds
Olive oil
1 ripe avocado
Lime juice
Salt
Instructions:
Oven 400°F/200°C
Spread sweet potato chips in a single layer on crock pot (for example), drizzle with olive oil and bake 25 minutes.
In a separate bowl add the avocado, mash it then dump some lime juice and salt.
Serve a small dollop of the avocado cream on each sweet potato slice.
These little Sweet Potato Bites are so yummy and the tots give them a sweet yet savory flavor.
9. Cauliflower Buffalo Bites
Ingredients:
Ingridiants1 large head cauliflower, cut into florets
1C flour, I used gluten free
1 cup plant-based milk
Hot sauce
Instructions:
Preheat the oven to 450 degrees F (230 C).
In a large bowl mix together flour and plant based milk.
For the cauliflower florets, dip in batter and put them on a baking sheet.
Mix some hot sauce in after 20 minutes and cook for an additional 10.
Ideal for the SPICE LOVERS.
10. Fruit and Nut Energy Bites
Ingredients:
1 cup dates, pitted
1 cup chopped nuts (almonds, and or walnuts) +-
1/2 cup oats
Cocoa powder : 1 tbsp (optional)
Instructions:
Place everything in your food processor or blender and pulse a few times until you get an even mixture.
Where you place in an ice cream scoop and form small balls then chill for 30 minutes.
They are the perfect little sweet bite to finish off your appetizer spread with!