More about "vegan hors doeuvres food"
10 BEST VEGAN HORS D OEUVRES RECIPES - YUMMLY
From yummly.com
17 VEGAN APPETIZERS THAT EVEN MEAT EATERS WILL LOVE ...
From livekindly.co
Published 2020-01-17
- Hummus. A favorite among vegans and non-vegans alike, serve hummus with carrot, cucumber, celery, or anything that can be dipped. According to Oh She Glows, this hummus recipe is deliciously versatile.
- Loaded Avocado Quesadillas. Quesadillas are a crowd-pleaser, and this version — loaded with avocado — will be no exception. While you could choose to add your own vegan cheese, Connoiseurus Veg says it isn’t necessary, as the avocados provide the perfect creamy texture.
- Sun-Dried Tomato and Basil Meatballs. These vegan meatballs work well as a party food, serve them alongside a creamy tomato dip or vegan pesto. If you have some leftovers, simply add the meatballs into a spaghetti dish in the days following your celebration.
- Stuffed Mushrooms. Mushrooms are a great source of vitamins and protein, but they can be a little bit boring as an appetizer on their own. So why not try stuffing them?
- Bruschetta. This easy vegan bruschetta is a classic crowd-pleaser that will add color to your table. It features four simple ingredients: a crunchy baguette, tomatoes, basil, and olives.
- Spinach Guacamole. You really can’t go wrong with guac! Grab some corn chips and it will disappear before you know it. Get the recipe here.
- Spring Rolls with Carrot-Ginger Dipping Sauce. This recipe for fresh spring rolls take a little more effort, but the payout is definitely worth it. The sauce is the real showstopping element of this recipe.
- Cuban Black Bean Dip. Sick of ordinary dips? Why not try this Cuban black bean dip? It’s packed with flavor and nutrition, and it’s super tasty too. Serve it alongside corn chips, breadsticks, or raw veggies, like carrot sticks.
- Loaded Potato Skins. Is there anything more mouthwatering than loaded potato skins? This recipe is tasty and comforting. Load up your potatoes with chickpeas, capers, and sun-dried tomato.
- Korean Fried Cauliflower. For something a little different, try a unique (and healthier!) twist on traditional chicken wings. If you’re not a fan of the Korean flavors, try buffalo instead.
GOURMET VEGAN APPETIZERS AND HORS D'OEUVRES
From thespruceeats.com
Author Jolinda Hackett
- Simple Vegan Bruschetta. Forego the cheese often used to make basic bruschetta and go vegan with this simple bruschetta recipe. It's simply fresh ripe tomatoes and basil drizzled in olive oil.
- Herbed Vegan Mushroom Pâté. Nothing says "classy" like pâté. Make this vegan version with fresh mushrooms and plenty of fresh herbs for flavor. This dish is best chilled before serving with sliced French bread or whole-grain crackers.
- Garbanzo Pesto Dip. Add a gourmet spin to traditional bean dip by using garbanzo beans and adding a prepared pesto sauce. The garbanzo pesto dip is a no-cook recipe, best when prepped in advance, and can be served with toasted pita chips or spread on crackers.
- Savory Stuffed Mushrooms With Vegan Sausage. Stuffed mushrooms always have a place on the appetizer platter, and this is a delicious meatless recipe. Vegetarian sausage is pan-fried with onions, peppers and fresh parsley then stuffed into oven-roasted mushroom caps.
- Raw Vegan Sundried Tomato and Olive Pâté. Sunflower seeds and sundried tomatoes jazz up the typical olive pâté. Nama shoyu (raw soy sauce) adds a brilliant boost of flavor that marries the basil, parsley, and garlic to this pâté's main ingredients.
- Vegan Olive Tapenade. Whether you want to serve it as a cracker spread or use it to create dainty finger sandwiches, this vegan olive tapenade is delish!
- Mushrooms With Garlic and White Wine. Bring a classic Spanish tapa to your appetizer plate with this simple sautéed recipe. Minced garlic and whole, fresh mushrooms quickly cook up with olive oil and dry white wine.
- Vegan Baba Ganoush. No tahini in the house? You can still make up vegan baba ganoush for the dinner party. This recipe also skips the oil, so it's fat-free, too.
- Vegan Cucumber Spring Rolls. Bright and colorful, these vegan cucumber spring rolls are very cheery hors-d'oeuvres for spring and summer affairs. Inside you'll find lettuce, cucumber, bean sprouts, rice vermicelli, carrot, basil, and cilantro.
- Spinach Fatayer. Fatayers are tasty little Middle Eastern pies that are typically filled with meat and cheese. This spinach fatayer recipe is vegan with a filling of spiced spinach and walnuts, making it perfect finger food.
12 APPETIZER PLATTERS AND HORS D'OEUVRES TO SERVE AT ...
From onegreenplanet.org
- Deviled Veggs. Introducing Deviled Veggs by Chris Bartis! The secret to holding the soy cream, tofu, and sour cream all together is agar agar, which gives the white portion a gelatin-like texture.
- Spinach and Artichoke Rolls. Spinach and artichoke dip just got an upgrade! Add some easy homemade pizza dough to the classic, cheesy dip, and you have spinach and artichoke rolls featuring Legrand vegan cream cheese!
- Baked Pesto Mushies With Crunchy Cashew Cheese. These Baked Pesto Mushies With Crunchy Cashew Cheese by Alana Helbig are perfect for the holidays – or any occasion!
- Easy Tempeh Oat Meatballs. If you’re looking for a great, simple, plant-based protein-packed staple to incorporate in your meals – this is the PERFECT recipe.
- Chick’n Apple Walnut Bites. These Vegan Chick’n Apple Walnut Bites by Deena Mehta are the perfect holiday party appetizer. They will totally outshine any non-vegan appetizer.
- Healthy Stuffed Potato Skins. These Healthy Stuffed Potato Skins by Vaishali Honawar are a perfect way for you to have the spud and eat it too.
- Everything Bagel Pigs In A Blanket. What’s fab about this vegan recipe?! Everything! They are quick, easy, fairly affordable, and so delicious. You will love these Everything Bagel Pigs In A Blanket by Gabrielle St. Claire!
- Pumpkin Shaped Roasted Sweet Potatoes. Pumpkin Shaped Roasted Sweet Potatoes by Wendy Irene are simple and delicious, with very few ingredients. This recipe is especially great for children, but can easily be jazzed up for a fall evening dinner party.
- Superfood Quinoa Stuffed Mushrooms. These Superfood Quinoa Stuffed Mushrooms by Florian Nouh might be the healthiest appetizer or party food you probably make.
- Guava and Cheese Mini Tarts. These vegan Guava and Cheese Mini Tarts by Desiree Rodriguez are so simple to make and eat right away. You don’t need to cook them because the phyllo shells are already baked but if you want to enjoy them warm, heat them in the oven for 1-2 minutes at 350°F degrees.
35 INDULGENT VEGAN PARTY SNACKS AND APPETIZERS TO RING IN ...
From onegreenplanet.org
- Twice-Baked Potato Bites With Coconut Bacon. These Twice-Baked Potato Bites With Coconut Bacon by Shannon Summers are a delicious and unique treat to serve at your next get together.
- Spinach and Ricotta Puff Pastry Triangles. Who doesn’t love a savory puff pastry hand pie? They’re flaky, warm, perfectly portable, great for a simple dinner, and even better for entertaining guests.
- Baked Cashew Mozzarella. Remember mozzarella sticks – well now you can eat them as a vegan. Deniz Kilic created this recipe for Baked Cashew Mozzarella because sometimes, we all need some breaded cheese in our lives.
- Mixed Vegetable Croquettes. Croquettes are a favorite snack food of Dutch people. Alenoosh Matakupan‘s Mixed Vegetable Croquettes are made with vegetables, covered with breadcrumbs, and slightly pan fried.
- Beer Battered Chicken of the Woods Mushrooms. The only thing better than a hot dinner after a long day is one that’s quick and easy to make. Helyn Dunn‘s recipe for Beer Battered Chicken of the Woods Mushrooms is just that.
- Broccoli and Spinach Pâté Tart. Sophie Yotova‘s savory little Broccoli and Spinach Pâté Tarts are easy to whip up for any event, but their bright green color makes them especially great for the holidays.
- Kung Pao Cauliflower Bites. The sauce on Melanie Sorrentino‘s Kung Pao Cauliflower Bites will change your life. It’s spicy, sweet, umami, and the perfect coating for these crispy cauliflower bites.
- Cranberry Pecan Chèvre Log. A mixture of raw cashews and young coconut meat filled with tangy dried cranberries make the flavor of this Cranberry Pecan Chèvre Log by Amy Lyons unique.
- Spinach Dip Rolls. Dairy-free spinach dip is fantastic, but how do you make it even better? You stuff it in a crescent roll, season it with garlic and onion powder, and roll it in crunchy bread crumbs.
- Broccoli Pâté With Quinoa Crackers. If you love pesto on your pasta, you’ll love Simona Malerba‘s delicious Broccoli Pâté With Quinoa Crackers. Traditional pâté is made from animal fat and while most vegan versions rely on mushrooms to recreate the texture, this recipe uses broccoli purée and nuts.
59 VEGETARIAN APPETIZERS AND HORS D'OEUVRES | EPICURIOUS
From epicurious.com
- Figs-in-a-Blanket With Goat Cheese. Spicy, honey-glazed figs and creamy goat cheese are baked in puff pastry in this fun vegetarian play on pigs-in-a-blanket.
- Crudités With Chile-Lime Salt. Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie. This recipe calls for cucumbers, oranges, radishes, and jicama, but you can definitely throw in others, as well.
- Carrot Tart with Ricotta and Almond Filling. Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping appetizer, while a zesty carrot top garnish provides a nice pop of color and flavor.
- Vegetarian Buffalo “Meatballs” With Blue Cheese Dip. Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.
- Creamy Avocado Dip With Scallions. With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
- Polenta Bites with Wild Mushrooms and Fontina. Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkle of grated Fontina, then bake again until melty and irresistible.
- Raw Butternut Squash Ribbon Salad With Orange and Chile. Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.
- Homemade Cheese Spread with Garlic and Herbs. Here's a DIY version of flavored, spreadable Gournay cheese. You'll need: cream cheese, parsley leaves, chives, and unsalted butter.
- Goat Cheese Croquettes With Spiced Membrillo. These crispy croquettes are bursting with tangy goat cheese cheese and slathered in a slightly spicy membrillo.
- Warmed Spiced Olives. Got ten minutes to make an easy vegetarian appetizer? Then you can pull together this warm, richly-spiced bowl of olives mixed with lemon zest, bay leaves, oil, and Aleppo pepper.
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