Are you tired of the same old vegan appetizer recipes? Look no further! We’ve got 18 mouth-watering, plant-based options to spice up your gatherings and impress your friends. From crispy baked avocado fries with spicy dipping sauce to roasted red pepper hummus with pita wedges, these delicious vegan appetizers are perfect for any occasion.
Whether you’re hosting a movie night, a game day party, or just need a quick snack to satisfy your cravings, we’ve got you covered. Our list of recipes includes everything from classic flavors like garlic and herbs to international twists like peanut dipping sauce and mango chutney.
In this article, we’ll take you on a culinary journey around the world, exploring different cuisines and flavor profiles to bring you the best vegan appetizer recipes out there. So grab a glass of your favorite beverage, get ready to impress, and let’s dive in!
Crispy Baked Avocado Fries with Spicy Dipping Sauce
Transform avocados into a crispy and addictive snack with this simple recipe. Perfect for game days or as a healthy alternative to traditional fries.
Ingredients:
– 3 ripe avocados
– 1/2 cup whole wheat panko breadcrumbs
– 1 tablespoon olive oil
– Salt, to taste
– Spicy Dipping Sauce (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the avocados into long strips, about 1/4 inch thick.
3. In a bowl, mix panko breadcrumbs and salt.
4. Toss avocado strips in breadcrumb mixture, shaking off excess.
5. Line a baking sheet with parchment paper and arrange avocado fries in a single layer.
6. Drizzle with olive oil and bake for 20-25 minutes or until crispy.
Spicy Dipping Sauce:
– 1/2 cup Greek yogurt
– 1 tablespoon sriracha sauce
– 1 tablespoon lime juice
Mix all ingredients together in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Vegan Stuffed Mushrooms with Garlic and Herbs
Elevate your dinner game with this easy-to-make vegan recipe, featuring earthy mushrooms filled with a savory blend of garlic, herbs, and breadcrumbs.
Ingredients:
– 12 large mushrooms (button or cremini), stems removed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1/4 cup breadcrumbs (gluten-free)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– 1/2 cup vegan grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic, olive oil, breadcrumbs, parsley, and thyme.
3. Stuff each mushroom cap with the garlic-herb mixture, dividing it evenly among the mushrooms.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. If using vegan cheese, sprinkle on top of the mushrooms.
6. Bake for 20-25 minutes or until the mushrooms are tender and filling is golden brown.
Cooking Time: 20-25 minutes
Spicy Roasted Chickpeas with Smoked Paprika
Spicy Roasted Chickpeas with Smoked Paprika: A flavorful snack that’s perfect for munching on the go!
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper (or more to taste)
– Salt, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the chickpeas and pat them dry with a paper towel.
3. In a bowl, mix together olive oil, smoked paprika, cumin, cayenne pepper, and salt.
4. Add the chickpeas to the bowl and toss until they’re evenly coated with the spice mixture.
5. Spread the chickpeas on a baking sheet in a single layer.
6. Roast for 35-40 minutes, or until crispy and golden brown.
7. Remove from the oven and let cool completely.
Cooking Time: 35-40 minutes
Zesty Guacamole with Homemade Tortilla Chips
Elevate your snack game with this creamy and crunchy recipe that combines the freshness of avocados with the warmth of homemade tortilla chips.
Ingredients:
– 3 ripe avocados, mashed
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt to taste
– 8-10 corn tortillas
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine mashed avocado, red onion, jalapeño pepper, lime juice, and garlic.
2. Stir until well combined. Season with salt to taste.
3. Cut corn tortillas into quarters or sixths, depending on desired chip size.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry tortilla chips in batches until crispy and golden brown, about 30-45 seconds per batch.
6. Drain chips on paper towels. Serve with zesty guacamole.
Cooking Time: 15 minutes (including frying time)
Enjoy your delicious homemade tortilla chips with creamy zesty guacamole!
Vegan Spinach and Artichoke Dip
A creamy, cheesy-tasting dip that’s perfect for vegans and non-vegans alike! This spinach and artichoke dip is a game-changer for any snack or party.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1 cup vegan cream cheese (such as Tofutti)
– 1/2 cup plain unsweetened soy yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup nutritional yeast
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine artichoke hearts, spinach, vegan cream cheese, soy yogurt, lemon juice, garlic powder, salt, and pepper.
3. Blend until smooth and creamy.
4. Transfer the mixture to a baking dish and sprinkle with nutritional yeast.
5. Bake for 20-25 minutes, or until warm and bubbly.
6. Serve with tortilla chips, pita bread, or crackers.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Taquitos
Sweet Potato and Black Bean Taquitos: A flavorful twist on traditional taquitos, this recipe combines the natural sweetness of sweet potatoes with the earthy flavor of black beans.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– Vegetable oil for frying
Instructions:
1. Preheat a deep frying pan with about 1/2 inch of vegetable oil over medium-high heat.
2. In a bowl, mix together the mashed sweet potatoes and black beans until well combined.
3. Add the shredded cheese and chopped cilantro to the sweet potato mixture and stir until smooth.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Spoon about 1 tablespoon of the sweet potato mixture onto the center of a tortilla, leaving a small border around the edges.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder.
7. Fry the taquitos in batches until golden brown, about 2-3 minutes per side.
8. Drain on paper towels and serve hot with your favorite dipping sauce.
Cooking Time: About 15-20 minutes
Fresh Spring Rolls with Peanut Dipping Sauce
Discover the delightful combination of crispy spring rolls filled with crunchy vegetables and savory peanut dipping sauce. This refreshing recipe is perfect for a light and flavorful snack or appetizer.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section)
– 1/2 cup finely chopped cabbage
– 1/2 cup shredded carrots
– 1/4 cup chopped scallions
– 1/4 cup cooked and shredded chicken breast (optional)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Peanut dipping sauce ingredients: 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 2 tablespoons honey
Instructions:
1. Thaw spring roll wrappers according to package instructions.
2. In a bowl, mix together chopped cabbage, shredded carrots, scallions, and cooked chicken (if using).
3. Place a wrapper on a flat surface and spoon about 1 tablespoon of the vegetable mixture onto the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Cook spring rolls by deep-frying until golden brown or baking at 375°F for 10-12 minutes.
7. For peanut dipping sauce, whisk together peanut butter, soy sauce, and honey until smooth.
Cooking Time: 10-15 minutes (frying) or 20-25 minutes (baking)
Vegan Bruschetta with Tomato and Basil
Elevate your appetizer game with this simple yet flavorful vegan bruschetta recipe, featuring fresh tomatoes, basil, and a hint of garlic on toasted bread.
Ingredients:
– 4-6 slices of baguette
– 2 large tomatoes, diced
– 1/4 cup of fresh basil leaves, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Optional: 1/4 cup of nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the baguette into 1-inch thick rounds, then toast until lightly browned.
3. In a medium bowl, combine diced tomatoes, chopped basil, and minced garlic.
4. Drizzle olive oil over the tomato mixture and season with salt and pepper to taste.
5. Arrange toasted bread slices on a serving plate or platter.
6. Spoon the tomato-basil mixture over the bread, leaving a small border around each slice.
7. Optional: Sprinkle nutritional yeast for an extra cheesy flavor.
Cooking Time: 10-12 minutes (mostly prep time)
Coconut-Crusted Tofu Bites with Mango Chutney
Add a tropical twist to your snack time with these crispy coconut-crusted tofu bites, served with a tangy mango chutney.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into bite-sized pieces
– 1 cup shredded coconut
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegan mayonnaise (optional)
– Mango chutney (store-bought or homemade)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together shredded coconut, cornstarch, salt, and black pepper.
3. Dip each tofu piece into the coconut mixture, pressing gently to adhere.
4. Place the coated tofu on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown.
6. Serve warm with mango chutney.
Cooking Time: 15-20 minutes
Roasted Red Pepper Hummus with Pita Wedges
Elevate your snack game with this vibrant and flavorful dip, infused with the sweetness of roasted red peppers. Serve with crispy pita wedges for a satisfying treat.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup roasted red pepper (see note)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– Salt and pepper to taste
– Pita bread, cut into wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast red pepper by placing it on a baking sheet and baking for 30-40 minutes, or until skin is blistered and charred.
3. Let cool, then peel off skin and chop into pieces.
4. In a blender, combine chickpeas, roasted red pepper, tahini, lemon juice, garlic, salt, and pepper.
5. Blend on high speed until smooth and creamy.
6. Serve with pita wedges.
Cooking Time: 10 minutes (including roasting time)
Vegan Buffalo Cauliflower Wings
Satisfy your cravings with this game-changing vegan take on buffalo wings, featuring crispy cauliflower florets smothered in a spicy buffalo sauce.
Ingredients:
– 1 head of cauliflower
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegan ranch dressing (homemade or store-bought)
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 1 tablespoon olive oil
– Chopped fresh parsley, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove leaves and stem.
3. Cut into florets and toss with flour, paprika, garlic powder, salt, and pepper.
4. Drizzle with olive oil and spread on a baking sheet.
5. Roast for 20-25 minutes or until tender and lightly browned.
6. In a separate bowl, whisk together ranch dressing and hot sauce.
7. Toss roasted cauliflower florets with the buffalo sauce until well coated.
8. Serve hot, garnished with parsley.
Cooking Time: 30-40 minutes
Quinoa and Kale Stuffed Mini Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty taste of quinoa with the earthy goodness of kale and sweet mini peppers.
Ingredients:
– 12-15 mini bell peppers (any color)
– 1 cup cooked quinoa
– 2 cups chopped kale, stems removed
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the mini peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa with chopped kale, feta cheese (if using), and a pinch of salt and pepper.
4. Stuff each mini pepper with about 1/4 cup of the quinoa-kale mixture.
5. Place stuffed peppers on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes, or until peppers are tender.
Cooking Time: 25-30 minutes
Garlic Herb Vegan Cheese Ball with Crackers
Add a savory twist to your snacking routine with this creamy vegan cheese ball infused with garlic and herbs, served with crunchy crackers for the perfect pairing. This easy-to-make treat is sure to become a favorite!
Ingredients:
– 1 1/2 cups vegan cream cheese (softened)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup crackers (your choice of type and brand)
Instructions:
1. In a medium bowl, combine the softened vegan cream cheese, parsley, chives, garlic, lemon juice, salt, and black pepper. Mix until smooth.
2. Turn the mixture onto a piece of parchment paper or a lightly floured surface. Shape into a ball, about 1 inch in diameter.
3. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Just before serving, place the cheese ball on a plate and serve with your preferred crackers.
Cooking Time: None needed – just chill and serve!
Baked Falafel Bites with Tahini Sauce
These crispy on the outside, fluffy on the inside falafel bites are perfect as an appetizer or snack. Serve them with a side of creamy tahini sauce for a flavorful and satisfying treat.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt, to taste
– Tahini sauce (see below for recipe)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash chickpeas with a fork until coarsely chopped.
3. Add flour, breadcrumbs, olive oil, cumin, paprika, and salt. Mix well.
4. Using wet hands, shape mixture into small balls (about 1 inch in diameter). Place on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown.
Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water
– 1 minced garlic clove
– Salt, to taste
Mix all ingredients in a bowl until smooth. Serve with baked falafel bites.
Vegan Nachos with Cashew Cheese and Salsa
This recipe combines the creamy richness of cashew cheese with the bold flavors of homemade salsa, all piled high on a bed of crispy tortilla chips.
Ingredients:
– 1 cup raw cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon salt
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes, drained and rinsed
– 1 jalapeño pepper, seeded and finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Optional toppings: sliced bell peppers, shredded lettuce, diced avocado
Instructions:
1. Preheat oven to 375°F (190°C).
2. Soak cashews in water for at least 4 hours or overnight.
3. Drain and rinse cashews, then blend with lemon juice, apple cider vinegar, and salt until smooth and creamy.
4. Arrange tortilla chips on a baking sheet and drizzle with olive oil.
5. Spread salsa over the chips, followed by dollops of cashew cheese.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
7. Remove from oven and top with desired toppings (if using).
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Stuffed Grape Leaves with Lemon-Tahini Drizzle
Add a burst of fresh flavor to your table with this classic Middle Eastern dish, where tender grape leaves wrap around savory rice and herb fillings. This recipe’s tangy lemon-tahini drizzle takes it to the next level.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon-Tahini Drizzle: 1/2 cup tahini, 2 tablespoons freshly squeezed lemon juice, 1 garlic clove minced
Instructions:
1. Preheat oven to 375°F.
2. Prepare grape leaves by blanching them in boiling water for 30 seconds. Then, rinse with cold water and pat dry.
3. In a bowl, mix cooked rice, parsley, dill, and feta cheese (if using).
4. Lay a grape leaf flat, place about 1 tablespoon of the rice mixture in the center. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Place stuffed grape leaves seam-side down in a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until grape leaves are tender.
7. Meanwhile, mix lemon-Tahini Drizzle ingredients in a bowl.
8. Serve grape leaves warm, topped with Lemon-Tahini Drizzle.
Cooking Time: 20-25 minutes
Smoky Eggplant Dip with Toasted Bread
A rich and smoky dip that’s perfect for snacking or entertaining, made with roasted eggplants and a hint of spice.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Toasted bread (such as baguette slices or pita chips)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with garlic, smoked paprika, salt, and black pepper.
4. Roast the eggplants for 30-40 minutes or until tender and caramelized.
5. Let cool slightly then scoop out the flesh and blend in a food processor until smooth.
6. Stir in Greek yogurt and lemon juice.
7. Toast bread to your liking and serve with the smoky eggplant dip.
Cooking Time: 30-40 minutes (plus toasting time)
Vegan Sushi Rolls with Avocado and Cucumber
Get creative with this simple vegan sushi recipe that combines the creaminess of avocado and the refreshing crunch of cucumber. This dish is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 avocado, sliced
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
– 1 tablespoon vegan soy sauce (or tamari)
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the avocado and cucumber into thin slices.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place an avocado slice in the middle of the rice, followed by a cucumber slice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into desired portions and serve with soy sauce and sesame oil.
Cooking Time: 10-15 minutes
Summary
Get ready to impress your guests with these 18 delicious vegan appetizer recipes perfect for every occasion! From crispy baked avocado fries to spicy roasted chickpeas, and from zesty guacamole to quinoa and kale stuffed mini peppers, there’s something for everyone. Whether you’re hosting a party or just want to snack on something tasty, these vegan recipes are sure to please. With options ranging from sweet potato and black bean taquitos to vegan buffalo cauliflower wings, you’ll be spoiled for choice.