Easy Vegan Appetizers To Kick Start Your Party

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You will certainly not miss the meat, dairy and eggs in any of these easy vegan appetizers. Whether you are vegan or not give these top 5 delicious vegan appetizers recipes a try!

5. Spinach and Artichoke Dip

A creamy and delicious dip great with toasted pita bread or veggies of your choice. A comfort food for many, here’s the perfect vegan spinach and artichoke dip recipe.

Serves 6-8

Ingredients

• 3/4 cups finely chopped white onion
• 2 garlic cloves, minced
• 1 tbsp. olive oil
• 8 cups fresh baby spinach
• 1/2 cup raw cashews (soaked for 20 mins in hot water)
• 1 cup non-dairy milk
• 1/4 cup nutritional yeast
• 2 tsp. apple cider vinegar
• 2 tsp.lemon juice
• 1 tsp onion powder
• 1 tsp. sea salt
• 1/4 tsp. white pepper
• 1/4 tsp. dried basil
• 1/8 tsp. chili flakes
• 2 tbsp. tapioca starch
• 1 x 395 ml can butterbeans or navy beans
• 1 cup marinated artichokes, drained from marinade

Instructions

• Pre-heat oven to 425 F
• In a pan over medium heat sauté onion in 2 teaspoons of olive oil for 2-3 minutes until slightly soft and fragrant. Lower heat to medium-low and add in minced garlic and spinach and continue cooking for another 1-2 minutes until spinach is wilted and soft, but still bright green.
• Drain and rinse cashews from soaking water and add to a food processor. Process until they become a fine meal and nearly smooth. Then add tapioca,  nutritional yeast, apple cider vinegar, lemon juice, sea salt, onion powder, white pepper, dried basil, chili flakes, and half the non-dairy milk to the food processor and process until smooth.
• Then add in beans and artichokes and run the machine while you gradually add the remaining half cup of non-dairy milk. Process until smooth.
• Pour this mixture into your baking dish and fold in the spinach, onion, and garlic mixture.
• Drizzle 1 tablespoon of olive oil over the top and bake for 20-25 minutes. It should be bubbling and slightly puffed and golden brown on top.
• Serve with bread, crackers or vegetables for dipping

TIP: The best bread to go with spinach and artichoke dip is pumpernickel or sourdough. If you want to make your own bread, view the best bread makers. It will be a great addition to your appetizer dish.

4. Caramelized Onion and Asparagus Cups

Veganosity

These healthy vegan filled cups from Veganosity are super easy to make.

Ingredients

• 1 1/2 cups of asparagus – finely diced
• One tbsp. of olive oil
• 1 red onion – finely chopped
• 1/3 cup of toasted chopped walnuts
• 1/2 tsp. of oregano
• 1/2 tsp. of sage
• 1/4 tsp. of sea salt
• Pepper to taste
• Splash of dry white wine – approximately 3 tbsp.
• 1/4 cup of shredded vegan cheddar cheese
• 16 phyllo dough cups

Instructions

• Heat the oil in a large skillet on medium-high heat.
• When the oil is hot add the onions and cook until they become translucent.
• Turn the heat down to medium and add the asparagus.
• Cook for 10 minutes.
• Add the walnuts, herbs, salt, pepper, and wine.
• Cook until the wine evaporates.
• Turn off the heat and add the cheese.
• Stir well until combined.
• Fill the phyllo dough cups with the mixture.

READ MORE: Top 5 Awesome Chocolate Chip Cookie Recipes for Paleo, Vegan, Low-Fat and Gluten-Free Diets

3. Fajita Quesadillas

Vegan fajita quesadillas with a twist are a must for  any plant-based lover.

Ingredients

• 1 tbsp. high heat oil like safflower or grape seed oil
• 1 yellow bell pepper seeded and julienned
• one red bell pepper seeded and julienned
• 1/2 large red onion seeded and cut to a fine julienne
• 1 large zucchini, cut in half lengthwise then cut thin crosswise
• one tsp. lemon pepper
• 1/2 cup grated vegan cheddar
• 1/2 cup grated vegan mozzarella
• 1 bunch scallions, (green parts only) cut on the bias
• 8 flour tortillas
• Vegan butter or extravirgin olive oil as needed
• 2 small firm avocados

Chipotle Crème

• 1 (7 oz.) can Chipotle Chiles in adobo sauce
• 1 cup vegan mayonnaise
• Using a small bowl mix 1.5 tbsp. of the thick liquid found in the can of chipotles with 1-cup vegan mayo.
• Season the sauce with kosher salt and reserve in a squeeze bottle or glass jar with a tight-fitting lid.

Instructions

• Toss the oil, bell peppers, onion, zucchini and lemon pepper in a medium sized bowl.
• Season with salt and fresh ground blackpepper.
• Heat a grill pan or large sauté pan over high heat.
• Add the vegetables and cook until they are soft and charred.
• Remove the pan from the heat and allow the vegetables to cool.
• Place the vegetables in a bowl and incorporate the cheese and scallions.
• Fill a flour tortilla with about 1/3 cup of filling, fold the tortilla in half and reserve.
• Repeat with the remaining tortillas.
• Heat a large nonstick pan over medium heat and add a dab of vegan butter or a drizzle of extra virgin olive oil.
• Cook 2 Quesadillas at a time for about 2 minutes on each side or until the tortilla is golden brown and the cheese is melted.
• Cut each Quesadilla in 3rds.
• Top each piece with a couple of thin slices of avocado and a drizzle of Chipotle Crème
• Makes 10 quesadillas.

2. Grilled Herbed Tofu with Avocado Cream

Food Network

Food Network’s tofu recipe is a great addition to a dinner party.

Ingredients

Tofu

• 1 ½ (12-oz) container extra-firm tofu, drained and patted dry
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. herbes de Provence
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Cream

• 1 (6-oz) ripe Haas avocado, peeled and pitted
• 1/2 packed cup fresh flat-leaf parsley leaves
• 1/2 cup vegetable broth
• 1/3 cup extra-virgin olive oil
• 1 tbsp. fresh lime juice (about 1 large lime)
• One clove garlic, peeled and smashed
• 1 large lime, zested
• Salt and freshly ground black pepper

Instructions

Tofu

• Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
• Cut the tofu in half diagonally to make 2 large triangles.
• Slice each large triangle in half to make 4 smaller triangles.
• Cut through each triangle horizontally to make 8 triangles.
• Brush on each side with olive oil.
• Season with the herbs de Provence,salt and pepper.
• Grill the tofu until light golden, 2 minutes on each side.
• Transfer to a platter.

Cream

• In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth.
• Season with salt and pepper.
• Spoon the cream over the tofu and serve.

1. Chunky Polenta Fries

Who needs boring everyday potato fries when you can have polenta fires? Tastes fantastic served with a selection of dips.

Ingredients

• 10oz pre-cooked polenta

Instructions

• For this recipe you need a block of polenta ready to be sliced. This can be done by following our recipe on how to cook polenta, or simply by cooking some instant polenta, pouring it into a square container and letting it cool down completely until it solidifies.
• Preheat the oven to 220°C (430°F).
• Slice the block of polenta and then cut the slices into chunky fries-sized pieces, roughly 1cm (or half an inch) thick.
• Place the fries onto a baking tray lined with greaseproof paper, place the tray into the oven and bake the fries for 15 minutes.
• Once the time has elapsed, flip the fries bottom side up and bake for another 15 minutes to complete the recipe.

READ MORE: Going Vegan? Expect These 5 Surprising Things To Happen

Have you tried any of these easy vegan appetizers?