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Tasty Vegan Appetizers

Balsamic Basil Watermelon Antipasto

Balsamic Basil Watermelon Antipasto by Joelle Amiot from JarOHoney

This recipe for Balsamic Basil Watermelon Antipasto is perfect for summer. Freshen up any backyard barbecue with these tasty appetizers.

We’re all looking for simple yet healthy dishes, and this antipasto fits the bill. Now that the abundance of fresh fruit is back because of the warmer weather, our choices are better than other times of the year. Yes we are still on the cusp of full fledge summer fruits and veggies, but I am seeing some favorites at the market. One of them is watermelon.

This fruit is probably one of the most refreshing and versatile of all fruits. I have used it in beverages, salads, desserts, salsa, grilled it, froze it, pureed it, just cut it up and the list goes on and on. A lot of people do not know that watermelon makes GREAT savory dishes too. These single bites are a surprising mix of sweet and savory and have a slight tang to them. Not only are they simple elegance in presentation, they are very tasty and healthy too. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney.
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Vegan Tortilla Spirals

These Vegan Tortilla Spirals make especially pretty appetizers if you use different-colored flour tortillas. Tortillas come in a variety of colors (such as red, green, and yellow) and flavors—including sun-dried tomato, pesto, spinach, and whole wheat. Try switching up the recipe by using the different filling combinations suggested as variations! Continue Reading…

Grilled Red Pepper Hummus

What’s great about this Grilled Red Pepper Hummus is that it can be prepared in many ways! Make the basic recipe, then add the flavor you want.

Grilled Red Pepper Hummus
Serves: 6-8
  • 1 (540 ml) can chickpeas, rinsed and drained
  • 2 tbsp fresh lemon juice
  • 2 tbsp tahini
  • 1 clove garlic, minced
  • â…“ cup water
  • 1 tsp ground cumin
  • ½ cup grilled red peppers
  • salt and pepper
  • â…“ cup olive oil
  1. Place the chickpeas in the bowl of a food processor and mix for a few seconds. Add lemon, tahini, garlic, water, cumin, peppers, and seasonings.
  2. Mix, pouring in oil until the texture is smooth. Rectify the seasoning as needed.


Vegan Sushi Sandwich

Vegan Sushi Sandwich

If you love sushi you are going to love this recipe! This Vegan Sushi Sandwich recipe is little time consuming, but worth it at the end!



Vegan Sushi Sandwich
Serves: 4
  • ½ block firm tofu
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 4 whole nori sheets
  • 1 cup cooked sushi rice
  • 1 carrot, grated
  • 8 leaves lettuce
  • 1 tbsp tamari sauce
  1. Marinate the tofu in the soy sauce and rice vinegar for a least 1 hour.
  2. Place the nori sheet on a flat surface.
  3. Spoon in a generous amount of the sushi rice to make a square shape the same size as the tofu.
  4. Add the lettuce and then the tofu.
  5. Add other the toppings of choice.
  6. Add another layer of rice and press down.
  7. Fold each side of the nori sheet to the center while holding together the filling.
  8. Fold the other side up while tucking in the sides.
  9. Flip over then slice with a sharp knife.
  10. Serve with tamari sauce.


Spicy Avocado Edamame Dip

Spicy Avocado Edamame Dip

This Spicy Avocado Edamame Dip has three times less fat and is almost twice as rich in protein than your typical spinach artichoke dip recipe. This dip has a perfect texture and it’s so delicious!

Spicy Avocado Edamame Dip
Serves: 4
  • 1 cup frozen edamame, unthawed
  • 3 tbsp water
  • 2 cloves garlic, peeled and crushed
  • 1 cup fresh cilantro
  • 1 ripe avocado
  • juice of 1 lemon
  • ¼ cup plant base plain yogurt
  • ½ tsp Tabasco Chipotle Hot Sauce
  • salt and pepper
  1. Place the edamame and water in a microwaveable bowl. Cover with plastic wrap and cook for 2 or 3 minutes at maximum power or until edamame is tender. Drain well.
  2. Blend the edamame, garlic, and cilantro in a food processor until smooth.
  3. Scrape the edges of the container with a rubber spatula and add the avocado, lemon juice, yogurt, and hot sauce. Salt and pepper generously.
  4. Mix again until a smooth texture is obtained.


Seasoned Edamame Appetizer

Seasoned Edamame Appetizer

Edamame, the fresh soy bean, is consumed as a vegetable, but has all the nutritional attributes of legumes. Make them into a simple appetizer with this quick recipe. Its fresh taste, reminiscent of snow peas, will seduce you for sure!

Seasoned Edamame Appetizer
Serves: 6
  • 1 tsp sea salt
  • 1 bag (500g) edamame
  • 1 tsp ginger powder
  • 1 lime
  1. In a saucepan, bring water to a boil. Add salt and cook the edamame for 3 minutes.
  2. Drain and dry the edamame and place in a large bowl.
  3. Add the ginger and the zest of the lime.
  4. Serve as an appetizer.


Vegan Makizushi-Style Sushi

Vegan Makizushi-Style Sushi

This type of sushi is called makizushi (sushi roll). It comes in the form of a roll of dried nori seaweed stuffed with various foods, especially raw fish, but in this vegan recipe it’s filled with vegetables!



Vegan Makizushi-Style Sushi
Serves: 6
  • ½ cup rice vinegar
  • 1 tsp salt
  • 2 tbsp white sugar
  • 2 cups sushi rice, cooked
  • 1 cucumber julienned
  • 1 carrot, grated
  • 1 celery stalk, julienned
  • nori seaweed leafs
  1. In a small saucepan, pour the vinegar, salt, and sugar. Heat until the sugar is dissolved. Remove from heat and cool before using.
  2. Pour sauce into the rice and stir gently to coat each grain.
  3. Reserve the rice in bowls covered with a damp cloth to prevent it from drying.
  4. Put a sheet of nori seaweed on a bamboo mat. Garnish seaweed with rice, press down, and leave a 1 cm strip at the top end.
  5. Garnish with vegetables of your choice—taking care not to put in too much—placing the filling at the bottom of the nori leaf, the side closest to you.
  6. Roll sushi with the help of the bamboo mat. Exert some pressure to make sure you get a firm roll that stands up well. If the roll is too loose, the fillings will fall out when the roll is cut
  7. Place the finished rolls on a plate and cover with plastic wrap or a damp cloth until you cut them for serving.


Vegan Tofu Parmesan

Vegan Tofu Parmesan

Here is an Italian classic made vegan! This Vegan Tofu Parmesan recipe is quick and easy to prepare—perfect for a date night or family dinner.



Vegan Tofu Parmesan
Serves: 4
  • ¾ cup bread crumbs
  • 1 tsp dry basil
  • ¾ cup soy milk
  • 454 g extra firm tofu
  • salt, to taste
  • ⅔ cup marinara sauce
  • ½ cup vegan Parmesan cheese, grated
  1. Preheat the oven to 375°F.
  2. Combine the bread crumbs and the basil in a bowl. Pour the soy milk into another bowl.
  3. Cut the tofu into slices of just under 1 cm thick. Salt each slice on both sides.
  4. Dip the slice successively in milk and then breadcrumbs.
  5. Spoon some of the marinara sauce on top of the slices.
  6. Sprinkle the parmesan cheese on top.
  7. Cook the tofu in the oven for 20 minutes until crust is golden brown and crispy.
  8. Serve with a green salad.


Edamame Hummus with Coriander

Hummus is traditionally prepared with chickpeas, however this hummus is prepared with edamame beans. Serve hummus with grilled pitas, tortilla chips, or raw vegetables.

Edamame Hummus with Coriander
Serves: 2 cups
  • 1 bag (375 g) shelled edamame beans
  • 2 cloves garlic, minced
  • ½ cup tahini
  • ½ cup water
  • ½ cup chopped fresh cilantro
  • ¼ cup lemon juice
  • 3 tsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp sesame seed
  1. Place the edamame beans in a saucepan with enough salted water to cover them. Boil over medium-low heat and cook until tender, about 5 minutes.
  2. Purée garlic with food processor. Add cooked beans, tahini, water, coriander, lemon juice, olive oil, and salt until the texture is smooth.
  3. Sprinkle with sesame seeds.


Baked Falafel

One bite of this baked falafel and you will be seduced for sure! Its secrets lie in its “perfume” (using different herbs), and in the use of a good cooking olive oil.

These falafels are a very practical treat for a light meal, a weekday dinner, or even a buffet. They immediately became one of my favorites and I think they will become yours too!

Preparation time: 15 min

Cooking time: 15 to 20 minutes

Servings: 4


  • 1 can chickpeas
  • ¼ cup flour
  • the zest of a lemon
  • 1 teaspoon coriander
  • 1 teaspoon parsley
  • 1 teaspoon mint
  • 1 teaspoon tahini
  • salt
  • pepper
  • extra virgin olive oil


  1. Preheat oven to 375 ° F.
  2. Line a baking sheet with parchment paper.
  3. Place the chickpeas in the blender bowl with the herbs and start blending. Then add lemon zest, tahini, salt, pepper, and flour. Continue mixing until you have a fairly homogeneous dough.
  4. Pour everything onto a plate or into a salad bowl and use wet hands to make patties. Lay them on the baking sheet as you go. Season with salt, drizzle with olive oil and bake for 15 to 20 minutes until it forms a crust and the falafels are slightly dry. If needed, you can turn them halfway through cooking.
  5. Serve hot or warm with hummus, herbs, and lemon.

Fully Loaded Vegan Nachos

Fully Loaded Vegan Nachos

Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. © 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

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Savory Asparagus and Sun-Dried Tomato Herb Tart

A very simple savory tart recipe that uniquely combines asparagus and sun-dried tomatoes with vegan cheese, all nestled in a perfect puff-pastry square. I love recipes that double as quick-and-easy snacks by day and elegant party foods by night. And this one is exactly that. The prep is easy, and minimal equipment is needed. 

Recipe and photo from Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods by Gretchen Price © 2018 Rockridge Press, reprinted by permission.

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Instant Pot Asian Steamed Dumplings

Instant Pot Asian vegan dumplings

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.
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Skillet Spiced Chickpeas

Skillet roasted spiced chickpeas

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.
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Crispy Polenta Fries

Polenta Fries recipe

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. Continue Reading…

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Vegan recipes by VegKitchen