Tasty Vegan Appetizers
These traditional Japanese carrot pickles are great on their own as a snack or appetizer, but their flavor and texture truly shine when paired with other Asian dishes. This recipe is gluten-free, oil-free, soy-free, and super quick to prepare. Recipe and photo credit: Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. © 2017. Reprinted by permission. more→
Dim sum can be hard to find once you go vegan, but not if you make your own. With store-bought wrappers these vegan Asian Steamed Dumplings are amazingly easy and cheap to make in an Instant Pot. Be aware that some brands contain egg, but you can always find vegan ones at Asian markets. Believe it or not, this filling is so flavorful you won’t even need a dipping sauce, but you can use soy sauce or tamari, if you’d like. This makes 12 dumplings, or 2 per serving. Recipe and photos by Kathy Hester, from The Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.
Roasted chickpeas are all the rage as a snack, but I’m reluctant to heat up an oven for a can’s worth of chickpeas, if nothing else being baked! Oven roasting chickpeas can also dry them out, occasionally even making them explode. I’ve had better luck with skillet toasting, which yields good flavor and texture every time. These are good eaten out of hand as an appetizer or snack in place of far more caloric nuts. These disappear quickly, so if you’re serving a larger or hungrier crowd, double the recipe and use a larger skillet. They make a tasty salad topping, too.
When tomatoes are at their best, it’s well worth making salsa at home, rather than buying it in jars. This is a simple and delicious appetizer to serve with tortilla chips. This makes about 1 1/2 cups. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→
Making these addictive fries using polenta (cooked cornmeal) is super easy. You need to plan ahead to allow the cooked polenta to completely solidify in the fridge — a few hours or overnight. Use as an appetizer or side dish. Polenta is completely gluten-free, and though it’s a traditional Italian food, it goes with any kind of meal. Thanks to Colavita for the quick-cooking, super-smooth Instant Polenta used in this recipe, as well as the fruity olive oil and hot pepper spread we used to embellish the fries. Photos by Evan Atlas. more→
Here’s a simple way to prepare the abundance of Japanese eggplants or the mini eggplants of summer. The hoisin marinade cooks into these small eggplants and makes them irresistible! Serve with a cold Asian-style noodle dish and a simple tofu dish for a delicious warm-weather meal. Or, serve on its own as an appetizer or first course. Look for hoisin sauce in the Asian foods section of well-stocked supermarkets, or at natural foods stores or Asian groceries. more→
These summer rolls look fancy and sophisticated, but they’re so easy to make. Just stop, drop, and roll! A great appetizer or light meal for one, or make more for a crowd.Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season © 2015 by Rebecca Leffler. Photos by Sandra Mahut. Reprinted by permission of the publisher, The Experiment. more→
You’re not still messing around with deviled eggs, are you? Try these delicious deviled chickpea bites and bring your buffet table into the twenty-first century. This makes about 18 bites, enough for 4 to 6 people. Reprinted from Thug Kitchen Party Grub by Thug Kitchen, © 2015 by Thug Kitchen, LLC. By permission of Rodale Books. more→
Black Bean Nachos Grandes are great as an appetizer, a light meal, or a simple accompaniment to salads and grain dishes. Use natural stone-ground organic tortilla chips for best results. Delicious served with your favorite salsa and, if you’d like, some guacamole. Photos by Evan Atlas. more→
There is only one thing that is better than creamy avocado on toast, and that’s creamy avocado on toast with just a teeny touch of buttery coconut oil. And there’s only one thing better than THAT . . . which, my friend, is this recipe. While it is pretty epic fare for entertaining, you can also prepare it family-style if you slather the whole piece of toast with avocado goodness (transforming it into the best-ever half-sandwich), instead of quartering it into bite-size pieces. This makes 16 crostini. Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photos by Oliver Barth. more→
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. Photos by Hannah Kaminsky.
This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables — try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups. more→