You will certainly not miss the meat, dairy and eggs in any of these easy vegan appetizers. Whether you are vegan or not give these top 5 delicious vegan appetizers recipes a try!
5.) Spinach and Artichoke Dip
A creamy and delicious dip great with toasted pita bread or veggies of your choice. A comfort food for many, here’s the perfect vegan spinach and artichoke dip recipe.
- 3/4 cups finely chopped white onion
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 8 cups fresh baby spinach
- 1/2 cup raw cashews (soaked for 20 mins in hot water)
- 1 cup non-dairy milk
- 1/4 cup nutritional yeast
- 2 tsp. apple cider vinegar
- 2 tsp.lemon juice
- 1 tsp onion powder
- 1 tsp. sea salt
- 1/4 tsp. white pepper
- 1/4 tsp. dried basil
- 1/8 tsp. chili flakes
- 2 tbsp. tapioca starch
- 1 x 395 ml can butterbeans or navy beans
- 1 cup marinated artichokes, drained from marinade
- Pre-heat oven to 425 F.
- In a pan over medium heat sauté onion in 2 teaspoons of olive oil for 2-3 minutes until slightly soft and fragrant. Lower heat to medium-low and add in minced garlic and spinach and continue cooking for another 1-2 minutes until spinach is wilted and soft, but still bright green.
- Drain and rinse cashews from soaking water and add to a food processor. Process until they become a fine meal and nearly smooth. Then add tapioca, nutritional yeast, apple cider vinegar, lemon juice, sea salt, onion powder, white pepper, dried basil, chili flakes, and half the non-dairy milk to the food processor and process until smooth.
- Then add in beans and artichokes and run the machine while you gradually add the remaining half cup of non-dairy milk. Process until smooth.
- Pour this mixture into your baking dish and fold in the spinach, onion, and garlic mixture.
- Drizzle 1 tablespoon of olive oil over the top and bake for 20-25 minutes. It should be bubbling and slightly puffed and golden brown on top.
- Serve with bread, crackers or vegetables for dipping
4.) Caramelized Onion and Asparagus Cups
These healthy vegan filled cups from Veganosity are super easy to make.
- 1 1/2 cups of asparagus – finely diced
- 1 tbsp. of olive oil
- 1 red onion – finely chopped
- 1/3 cup of toasted chopped walnuts
- 1/2 tsp. of oregano
- 1/2 tsp. of sage
- 1/4 tsp. of sea salt
- Pepper to taste
- Splash of dry white wine – approximately 3 tbsp.
- 1/4 cup of shredded vegan cheddar cheese
- 16 phyllo dough cups
- Heat the oil in a large skillet on medium-high heat.
- When the oil is hot add the onions and cook until they become translucent.
- Turn the heat down to medium and add the asparagus.
- Cook for 10 minutes.
- Add the walnuts, herbs, salt, pepper, and wine.
- Cook until the wine evaporates.
- Turn off the heat and add the cheese.
- Stir well until combined.
- Fill the phyllo dough cups with the mixture.
3.) Fajita Quesadillas
Vegan fajita quesadillas with a twist are a must for any plant-based lover.
- 1 tbsp. high heat oil like safflower or grape seed oil
- 1 yellow bell pepper seeded and julienned
- 1 red bell pepper seeded and julienned
- 1/2 large red onion seeded and cut to a fine julienne
- 1 large zucchini, cut in half lengthwise then cut thin crosswise
- 1 tsp. lemon pepper
- 1/2 cup grated vegan cheddar
- 1/2 cup grated vegan mozzarella
- 1 bunch scallions, (green parts only) cut on the bias
- 8 flour tortillas
- Vegan butter or extravirgin olive oil as needed
- 2 small firm avocados
- 1 (7 oz.) can Chipotle Chiles in adobo sauce
- 1 cup vegan mayonnaise
- Using a small bowl mix 1.5 tbsp. of the thick liquid found in the can of chipotles with 1-cup vegan mayo.
- Season the sauce with kosher salt and reserve in a squeeze bottle or glass jar with a tight-fitting lid.
- Toss the oil, bell peppers, onion, zucchini and lemon pepper in a medium sized bowl.
- Season with salt and fresh ground blackpepper.
- Heat a grill pan or large sauté pan over high heat.
- Add the vegetables and cook until they are soft and charred.
- Remove the pan from the heat and allow the vegetables to cool.
- Place the vegetables in a bowl and incorporate the cheese and scallions.
- Fill a flour tortilla with about 1/3 cup of filling, fold the tortilla in half and reserve.
- Repeat with the remaining tortillas.
- Heat a large nonstick pan over medium heat and add a dab of vegan butter or a drizzle of extra virgin olive oil.
- Cook 2 Quesadillas at a time for about 2 minutes on each side or until the tortilla is golden brown and the cheese is melted.
- Cut each Quesadilla in 3rds.
- Top each piece with a couple of thin slices of avocado and a drizzle of Chipotle Crème
- Makes 10 quesadillas.
2.) Grilled Herbed Tofu with Avocado Cream
Food Network’s tofu recipe is a great addition to a dinner party.
- 1 ½ (12-oz) container extra-firm tofu, drained and patted dry
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. herbes de Provence
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 (6-oz) ripe Haas avocado, peeled and pitted
- 1/2 packed cup fresh flat-leaf parsley leaves
- 1/2 cup vegetable broth
- 1/3 cup extra-virgin olive oil
- 1 tbsp. fresh lime juice (about 1 large lime)
- 1 clove garlic, peeled and smashed
- 1 large lime, zested
- Salt and freshly ground black pepper
- Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
- Cut the tofu in half diagonally to make 2 large triangles.
- Cut each large triangle in half to make 4 smaller triangles.
- Cut through each triangle horizontally to make 8 triangles.
- Brush on each side with olive oil.
- Season with the herbs de Provence,salt and pepper.
- Grill the tofu until light golden, 2 minutes on each side.
- Transfer to a platter.
- In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth.
- Season with salt and pepper.
- Spoon the cream over the tofu and serve.
1.) Chunky Polenta Fries
Who needs boring everyday potato fries when you can have polenta fires? Tastes fantastic served with a selection of dips.
- 10oz pre-cooked polenta
- For this recipe you need a block of polenta ready to be sliced. This can be done by following our recipe on how to cook polenta, or simply by cooking some instant polenta, pouring it into a square container and letting it cool down completelyuntil it solidifies.
- Preheat the oven to 220°C (430°F).
- Slice the block of polenta and then cut the slices into chunky fries-sized pieces, roughly 1cm (or half an inch) thick.
- Place the fries onto a baking tray lined with greaseproof paper, place the tray into the oven and bake the fries for 15 minutes.
- Once the time has elapsed, flip the fries bottom side up and bake for another 15 minutes to complete the recipe.
Have you tried any of these easy vegan appetizers? Tell us in the comments below or share your dishes with us on social media — tag @topfivecom and #top5veganappetizers.