Tasty Vegan Appetizers

Little Macs with Very, Very Special Sauce

Little Mac by Brian Patton from Sexy Vegan's Happy HourWhen author Brian Patton (aka The Sexy Vegan) began dating his soon-to-be wife, he offered to entertain her with Friday night happy hours at her apartment or his. After a long workweek, she was ready to kick back and enjoy a cocktail or glass of wine, and it was the perfect way to enjoy summer evenings. After a couple weeks, these evenings weren’t just for two because her friends begged for invitations after hearing rave reviews of Brian’s delicious tapas and appetizers.

This Little Macs recipe is from the book’s The Happiest Meal Happy Hour Menu that also includes a recipe for Baked Sweet Potato “Fries” with Adobo Dipping Sauce. Excerpted with permission from The Sexy Vegan’s Happy Hour at Home* ©2013 by Brian Patton. Published with permission of New World Library.  more→

Baked Sweet Potato “Fries”with Adobo Dipping Sauce

sweet potato fries by brian patton from sexy vegan's happy hourThis Baked Sweet Potato “Fries” recipe is from the The Happiest Meal Happy Hour Menu in The Sexy Vegan’s Happy Hour at Homeby Brian Patton, which also includes a recipe for Little Macs with Very, Very Special Sauce. Excerpted with permission from The Sexy Vegan’s Happy Hour at Home©2013 by Brian Patton. Published with permission of New World Library. more→

Taco Bowls with Mixed Bean Sprouts Salsa

Taco bowls with bean sprout salsa

These crispy taco bowls, filled with an unusual salsa of mixed bean sprouts, are a fantastic party finger food, or a great snack for a cozy movie night on the sofa. They’re also perfect to please vegans, vegetarians, and those on gluten- dairy-, and nut-free diets. You can keep them simple or give them a spicy drizzle with your favorite sauces. Recipe and photos contributed Andrea Soranidis of The Petite Cook.
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Barbecue-Flavored Tofu Nuggets

Baked Barbecue-Flavored Tofu Nuggets

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→

Smoked Tofu with Celery and Peanuts

smoked tofu celery and peanuts fuchsia dunlopThis 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.

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Samosas and Fresh Mango Chutney

Samosas and Mango Chutney

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).

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Scallion Pancakes

Scallion pancakes recipe

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→

Spanish Chickpea Fritters with Romesco Sauce

Chickpea Fritters with Romesco Sauce

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 Spanish chickpea fritters are flecked with spinach and when you dip them in a bold 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, reprinted by permission. more→

Walnut Meat-less Balls

Walnut Meat-less Balls

These meatballs are flavorful and replicate a traditional meatball quite nicely, but without the heaviness that comes from the meat. You get a nice punch of protein from the walnuts and immune-boosting benefits from the mushrooms, onions, garlic and parsley. You can throw these into a typical tomato sauce and serve over pasta or as a side dish with your favorite gravy. Recipe reprinted with permission from Kicking Cancer in the Kitchen* by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group). more→

Beet Muhummara

beet muhummaraInspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press). more→

New Potatoes with Parsley and Almond Pesto

Pesto Potatoes 1

Tiny new potatoes are given a flavorful spin with a mellow parsley and almond pesto. While some savor the powerful flavor of the classic basil and walnut or pine nut pesto, others find it overpowering. I like to think of this pesto as a mellower alternative. Photos by Evan Atlas.

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Olivada

Olive varieties

This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011). more→

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