Tasty Vegan Appetizers

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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Green Pea, Parsley, and Pistachio Dip

Green pea, parsley, and pistachio dip

This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables—baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix. This might well become your go-to as a tasty snack or appetizer. Photos by Hannah Kaminsky of Bittersweet. more→

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Hot Artichoke and White Bean Spread

Vegan hot artichoke dip

Hot artichoke dips are classic appetizer offerings, but they’re rarely vegan. This one is, and it’s every bit as luscious as the dairy version. Serve with crispbreads, baby carrots, spoon-sized chunks of red bell pepper, and Belgian endive leaves. Photos by Susan Voisin. Adapted from Vegan Holiday Kitchen. more→

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Tamari Chickpeas

Tamari chickpeas2

You’ve likely come across tamari almonds; they’re deliciously addictive, but also loaded with fat and calories. Tamari chickpeas sounds almost like a mixed metaphor—combining Mediterranean and Asian flavors, but it works! Consider this — a half cup of almonds has about 415 calories and 35 grams of fat. Chickpeas, on the other hand, have only 143 calories in a half cup, and 1.37 grams of fat. This isn’t to say to avoid almonds; quite the contrary — you just need to use very judicious portions. Tamari chickpeas make a great snack, a nice protein boost for the dinner plate, and a delicious topping for salads and grain dishes.

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Black Bean Nachos Grandes

Vegan black bean nachos

Nachos are great as an appetizer, snack, or a simple accompaniment to salads and grain dishes. Use natural stone-ground tortilla chips. Adapted from The Vegetarian 5-Ingredient Gourmet. Photos by Rachael Braun. 

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Baba Ghanouj (Middle Eastern Roasted Eggplant and Tahini Dip)

Baba ghanouj

An eggplant lover’s delight, baba ghanouj is a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. It’s also good as a dip for raw veggies.
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