Tasty Vegan Appetizers
A terrific way to enjoy low-fat potato or sweet potato “fries” baked in the oven, these are a great accompaniment for veggie burgers and wraps. more→
This is so simple that it barely qualifies as a recipe! But it is invariably a huge hit, and makes believers out of tofu skeptics. It can be served as a simple protein dish on the dinner plate, or as a hot appetizer with cocktail toothpicks. Of course, if you use VegKitchen’s recipe for Quick Vegan Barbecue Sauce, this becomes more than a 3-ingredient recipe, but since I’ve never found a prepared BBQ sauce I’ve been too impressed with, I like to take the few extra moments to make my own. more→
This takes about 10 minutes to prepare and makes a wonderful appetizer. You can use either fried or roasted peanuts: both are delicious, differing mainly in the mouthfeel of the moist or crunchy nuts. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking*by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved.
Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads. Make the sliceable version of Smoky Cheddar Cheez and serve with crisp red grapes for a lovely array of appetizers. Photo by Gail Calvert Rollins. more→
These delicious, spicy Indian starters are easy to make with phyllo pastry. Once you have mastered the first one, constructing the samosas is really easy. Contributed by Debroah Gray from 500 Vegan Dishes*(Sellers Publishing, 2011).
These delicious finger-sized pancakes are appreciated by adults and children alike and make either a tasty appetizer served with “Duck” Sauce, or as an accompaniment to most soups, especially Asian soups. Double the recipe to serve a bigger crowd. more→
The tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These fritters are flecked with spinach and when you dip them in a roasty romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious* by Robin Asbell. more→
This makes a lovely, easy appetizer for special occasions. I say special occasions, as puff pastry isn’t the kind of thing you’d want to eat every day—a bit high in fat, and not all-natural. But some major brands are vegan (including Pepperidge Farm) and anything made with it is festive and delicious. Photo by my friend Tony Zackin, who shot this before I used him
and Kitty Silverman as guinea pigs for this recipe. more→