8 Cool Vegan Appetizers

If you are planning a party or you are expecting some guests to come they will be delighted if you surprise them with some cool vegan appetizers. You have many easy and interesting choices o make cool vegan appetizers but if you don’t have good ideas pick up something from our list and you sure won’t regret it.

 

Roasted Garlic Kale Hummus

This appetizer is great for birthdays or any other occasion when you expect more people. This is for 4 servings but you can double up Ingredients if you want more.

lima bean hummus

 

Ingredients :

  • 6 cloves garlic, peeled and minced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup tightly packed kale leaves, finely chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • Salt and pepper, to taste
  • Olive oil, optional
  • Fresh tomatoes, chopped, optional

Preparation :

Combine all ingredients in blender and blend until it’s smooth. Transfer to a serving bowl and drizzle with olive oil and chopped tomatoes, if desired. Serve with vegetables, crackers, or pita bread for dipping. This hummus also makes a great sandwich spread.

 

Baked Plantain Chips

plantain chips

If you are in a hurry and you wait for  friend to come and you have no idea what can you put on your table here is a excellent  appetizer

Ingredients :

  • 3-4 green plantains-  scored, peeled, and thinly sliced on the diagonal
  • 1/4 cup vegetable oil
  • Coarse salt and ground pepper

 

Preparation :

Preheat oven to 350 degrees. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on baking sheets. Season with salt and pepper, to taste. Bake until golden and slightly crisp, about 30 minutes, flipping halfway through. Drain plantains on paper towels and serve.

 

Toast with Avocado and Tomato

Toasts with avocado and tomatoe

Ingredients :

 

  • 1 small baguette (5 ounces)
  • 2 tablespoons olive oil
  • 1 ripe avocado
  • 1 teaspoon fresh lemon juice
  • Coarse salt and ground pepper
  • 1 pint grape tomatoes, quartered

Preparation :

Slice baguette diagonally into sixteen 1/2-inch-thick slices. brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 6-9 minutes. In meantime you can prepare everything else. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mix with lemon juice; season with coarse salt and ground pepper. After the baguette is toasted spread avocado mix over it and add on grape tomatoes.

Note : You can use baked bread from local store if you don’t have time to wait for toasted baguette

 

Pineapple Salsa

Pineapple_Salsa_final
Ingredients:

  • 1 cup very finely chopped fresh pineapple or well drained canned crushed pineapple
  • 1 medium tomato also  finely chopped
  • 1/4 cup minced red bell pepper
  • 1 to 2 fresh hot chili peppers, seeded and minced (to taste), or one 4-ounce can chopped mild green chilies
  • 1 to 2  tablespoon lemon or lime juice, or to taste
  • 1/4 cup minced fresh cilantro, or more, to taste
  • 1 to 2 scallions, very thinly sliced

 

Preparation :

 

Combine all the ingredients in a serving bowl and stir all them together.If you want  you can leave the ingredients in larger chunks and prepare in a food processor; simply plus on and off until finely chopped but not pureed; then transfer to a serving bowl

 

Sweet potatoes fries

Sweet-potato-fries

Ingredients :

 

  • 3 large sweet potatoes
  • 2 tablespoons olive oil
  • Salt to taste

 

Preparation :

Peel the potatoes or just scrub them good after that slice them like for pomfrit or whatever you like put them in bowl and add olive oil salt and any other spice you think that would be good to add. Put sliced potatoes into a nonstick or parchment-lined baking sheet. Bake, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 25 to 30 minutes. Serve at once. You can serve it with some ketchup or anything else if you like.

 

Tofu Spread with Pine Nuts

 

Ingredients  :

  • 1 pound extra-firm tofu
  • 1/2 cup pine nuts
  • 3 tablespoons unsweetened soymilk (or other nondairy milk)
  • 2 tablespoons plus 1 teaspoon nutritional yeast flakes
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons red miso
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

 

Preparation :

Put all ingredients in food processor or blender or if don’t have any of these just use mixer. Mix it until you get smooth mass. We recommend to take it slow for start and then faster and faster. Put it in serving bowl and serve. You can add some chips or baked bread as addition to appetizer. You can put this appetizer in fridge and it can be server for over a week till it’s made.

 

Roasted Tofu Lollipops

  • 1 16-ounce block of extra-firm tofu
  • 1 teaspoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 tsp red chili powder
  • 1/2 teaspoon sea salt

Preparation :

Preheat the oven to 450 degrees. In a bowl, combine the oil, paprika, chili powder and salt. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in single layer on a baking sheet lined with parchment paper. Roast for 10 minutes on one side, flip over and roast for another 10 minutes. Stick a bamboo fork into the side of each cube to form a lollipop.

 

Tortillas With Vegetables

 

We have already wrote this recipe on vegan bandit and we have decided that it deserve place on this list of vegan appetizers. This recipe is easy to made and your guest will love it.

vegan-Tortillas-With-Vegetables

Click on image to read full recipe

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