Tasty Vegan Appetizers

Garlicky Asparagus with Mushrooms

Garlicky asparagus with mushrooms

This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings. This is traditionally served with slices of warm, fresh bread. And since you’ve already opened a bottle of red wine, serve it with this appetizer as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Olive Bar Medley with Tofu “Feta”

Olive Bar Medley with Tofu "Feta"

Colorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarket’s olive bar. Add one extra item, as listed in the last ingredient suggestions, in this list, such as  pickled peppers or garlic, to spice up the mix. If you’d like to pair this up with another appetizer, my suggestion would be something mellow, such as Green Pea, Parsley, and Pistachio Dip with raw veggies, plus fresh sliced baguette. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Corn Fritters with Tomatillo-Cilantro Sauce

Corn fritters with tomatillo-cilantro sauce

At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They’re good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→

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Olive and Sun-Dried Tomato Tapenade

Olive tapenade

Very easy to prepare, a tapenade of black olives and sun-dried tomatoes can be a go-to appetizer when you have little time to spare, as it takes only minutes to prepare. It’s equally good with crispbreads or sliced fresh baguette. more→

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Twice Baked Golden Potatoes

Twice Baked Potatoes by Joelle Amiot from jarOhoney

These little gems have ALL the flavor without the fatty ingredients we have indulged in the past. The two examples that I will touch on (because the other one is kinda obvious) is replacing dairy ingredients with nuts and incorporating the veggies and spices. Normally when people think of twice baked potatoes they think of creamy potatoes and smoky bacon flavors. How do you achieve these traditional flavors while adhering to a completely veggie lifestyle? Easy!

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Sweet and Spiced Glazed Nuts

Glazed and spiced mixed nuts

Deliciously glazed and spiced nuts are a tasty finger food at special occasion, or as an everyday snack. Use any combination of your favorite nuts — peanuts, almond, pecans, walnuts, macadamia nuts, cashews, etc. more→

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Tempeh Fries with Horseradish-Dill Mayonnaise

Tempeh fries

If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. Photos by Hannah Kaminsky. more→

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Smoky Vegan Cheddar Cheez

Smoky vegan cheddar cheez

You can make this vegan cheese-y appetizer as a spread in no time, or let it set up into slices. I like it both ways and hope that you will, too. This is good with sliced fresh baguette, or serve it with whole-grain or gluten-free crackers or crispbreads. It’s also quite nice served with chunks of red bell pepper and peeled celery cut into short sections. Grapes served in small bunches on the side add a nice flavor balance. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky. more→

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