10 Vegan appetizers even non-vegans will love

by John Griffith
Advertisement

Some pople tend to think that being vegan is extremely difficult. The usual take is that veganism means you eat just fruits and vegetables and never eat anything delicious. But, naturally, every vegan would argue that that is, of course, not true. So, if you have decided to go on the path to becoming vegan, fear not. There are so many delicious recipes out there which are going to keep you full and provide all of the necessary nutrition. Which is why today we are going to start off with 10 easy vegan appetizers you can prepare for your next party which even your non-vegan friends are going to love!

Delicious falafel recipe from Archzine Studio

One of the most famous vegan appetizers

Ingredients:

  • 240gr chickpeas
  • 1 bunch fresh parsley, chopped
  • 6 green onions, chopped
  • 4 garlic cloves
  • 1 tsp red pepper flakes
  • salt
  • 1 tbso cumin
  • 1 tbsp baking powder

Simple and easy green falafel recipe

green falafels recipe vegan finger food placed on kale leaves on black plate with a dip in small black bowl on granite surface

Place everything in a blender and blend

chickpeas herbs garlic olive oil blended in a blender vegan finger food by woman wearing blue apron

Scoop out a bit of the mixture and shape into a ball

vegan hors d oeuvres glass bowl filled with chickpeas mixture female hand holding falafel ball into her hand

In a pan heat oil and fry each ball for a few minutes on each side

falafels being turned into oil in black sauce pan with metal tongs vegan hors d oeuvres one half fried

Serve with a dip of your choice

half of falafel dipped into yellow dip with black sesame seeds vegan finger food black dip bowl placed on black plate

Another recipe from Archzine Studio – vegan chia pudding

two wine glasses filled with chia pudding covered with matcha powder easy vegan appetizers garnished with fresh rosemary

Vegan desserts

Ingredients:

For the raspberry layer:

  • 200gr fresh raspberries
  • juice from 1 lemon
  • 2 tbsp honey
  • 2 tbsp chia seeds

For the milk layer:

  • 400ml full fat coconut milk
  • 1 tbsp vailla extract
  • 4 tbsp honey
  • 4 tbsp chia seeds

Such an easy dessert

chia written with matcha powder easy vegan appetizers bowl with ingredients around it placed on white surface

Puree the raspberries and add the rest of the ingredients

mashed raspberries in glass bowl easy vegan appetizers lemon juice added two bowls of chia seeds on the side

Stir well and let sit for about 30 minutes

mashed raspberries with chia seeds added to it in glass bowl easy vegan appetizers placed on white surface

In another bowl mix the milk mixture ingredients and once again let sit for about 30 minutes

vegan bites milk with chia seeds honey added to it stirred together in ceramic bowl placed on white surface

In a glass layer oats, coconut mixture and raspberry mixture

oats on the bottom of wine glass topped with chia seeds with milk vegan bites placed on white surface

Then layer more of the coconut mixture and coconut yoghurt

milk with chia seeds topped with mashed raspberries with chia seeds inside wine glass placed on white surface vegan bites

Dust with matcha powder and the chia pudding is ready

two wine glasses filled with chia pudding topped with matcha powder vegan bites garnished with fresh rosemary

Scrumptious sweet potato wedges recipe

baked sweet potato wedges arranged on white plate best vegan appetizers small bowl in the middle with dip inside

Vegan party food

Ingredients:

  • 5 sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp thyme

So simple, yet so delicious

vegan party appetizers sweet potato wedges arranged on paper lined baking sheet covered with salt pepper olive oil

Instructions:

  1. Preheat oven to 425°F.
  2. Cut potatoes into wedges. Trasnfer to a paper lined baking sheet
  3. Drizzle with oil and sprinkle with salt and thyme. Toss and transfer to the oven.
  4. Bake for about 30 mintes.
  5. Serve with chopped parsley and a dip of your choice.

These sweet potato wedges go best with a garlic dip

baked sweet potato wedges arranged on white plate vegan party appetizers dipped in white sauce in small white bowl

Source: Simple Veganista

Vegan, gluten-free mac & cheese bites

vegan party snacks mac and cheese bites dipped in breadcrumbs placed in white bowl with sauce

Vegan appetizer recipe

Ingredients:

For the cheese sauce:

  • 2 1/2 cups cooked potato
  • 1/2 cup cooked yellow onion
  • 5 tbsp cooked carrots
  • 1/4 cup cooked yellow pepper
  • 4 garlic cloves
  • 1 1/2 cups raw cashews
  • 1/2 cup unsweetened cashew milk
  • 4 tsp vinegar
  • 3 tsp salt
  • 1/8 tsp ground mustard

For the crispy coating:

  • 3/4 cup cornmeal
  • 3/4 cup breadcrumbs
  • 1/2 cup hemp seeds
  • 1 1/2 tsp salt

Plus:

  • 2 cups unsweetened cashew milk
  • 8oz. macaroni pasta

mac and cheese bites arranged on paper lined baking sheet placed on wooden surface vegan party snacks

Instructions:

For the cheese sauce

  1. Blend the cooked veggies along with the garlic, cashews, vinegar, milk, 2 tsp salt and ground mustard.
  2. Take out 1 1/2 cups of the mixture for the drizzle and dip, add the other tsp of salt and blend again.

For the balls:

  1. Cook the pasta according to the package instructions, but al dente.
  2. Combine the cheese sauce with the pasta and mix well.
  3. Scoop a bit of the pasta mixture onto a paper lined baking sheet making them look like balls and refrigerate for about 2 hours.
  4. Blend the ingredients for the crusty coating together.
  5. Preheat the oven to 400°F.
  6. Pour 2 cups of milk into a bowl. Dip each ball in the milk and then into the bowl with the coating. Make sure they are fully coated and place on a paper lined baking sheet.
  7. Bake for about 25 minutes and broil for additional 2 minutes.

This is one delicious looking recipe

mac and cheese bites dipped in breadcrumbs vegan party snacks placed in paper lined ceramic bowl garnished with sauce

Source: Veggies Don’t Bite

Hummus quesadillas

marble surface vegan hors d oeuvres paper lined wooden board with cut up quesadillas with hummus and spinach

Vegan hors d’oeuvres

Ingredients:

  • 1 8-inch whole grain tortilla
  • 1/4 cup hummus
  • fillings of your choice
  • olive oil

quesadillas made with hummus spinach olives dried tomatoes vegan hors d oeuvres placed on marble surface

Instructions:

  1. Spread the hummus over the tortilla.
  2. Cover half of the tortilla with the fillings and fold the blank side over the other.
  3. Place the folded tortilla in a skillet over medium heat. Cook on each side for about 2 minutes brushing each side with olive oil. Flip over once again and cook until each side is lightly golden.
  4. Let sit for a bit and cut them into three pieces. Serce with a dip of your choice.

quesadillas with hummus and spinach cut up arranged on peper lined wooden tray vegan hors d oeuvres

Source: Cookie and Kate

Vegan Teriyaki meatballs recipe

teriyaki meatballs with white sesame seeds vegan party appetizers placed in white rice in white ceramic plate lime wedges on the side

Vegan appetizers

Ingredients:

For the meatballs:

  • 1 tbsp oil
  • 1 medium onion, diced
  • 1/4 cup buckwheat groats
  • 1 garlic clove, minced
  • 1 cup sliced mushrooms
  • 2 cups water
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp tomato paste
  • 1/4 tsp each: smoked paprika, ground chili, cumin
  • 1/4 cup parsley
  • 1/2 tsp oregano
  • 1 tsp onion powder
  • 1/4 cup almond flour
  • 1/4 cup breadcrumbs
  • 1/2 cup cooked kidney beans
  • 1/4 cup peacans
  • 1/4 cup vital wheat gluten

For the teriyaki sauce:

  • 1/4 cup soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
  • 1 tbsp minced garlic
  • 1 tsp cornstarch

beans pecans breadcrumbs parsley inside a blender placed on wooden surface vegan party appetizers

Instructions:

  1. Cook the buckweat groats by boiling them in water and then simmer for 7 minutes. Drain and discard the water.
  2. Preheat oven to 350°F.
  3. In a skillet over medium heat oil and cook the onion and garlic for about 3 minutes. Add the mushrooms and cook additional 7 minutes. Then, add the tomato paste, soy sauce, maple syrup, spices, oregano and onion powder. Cook for 30 seconds and remove from heat.
  4. Pulse the mushroom mixture along with the red kidney beans, parsley, almond flour, breadcrumbs and pecans in a food processor.
  5. Add the buckwheat and pulse again for 5 seconds.
  6. Transfer to a bowl, add the vital wheat gluten and mix until fully incorporated. Shape into balls and transfer to a paper lined baking sheet. Bake for 20 minutes.
  7. In a bowl mix the ingredients for the teriyaki sauce.
  8. Heat oil in a skillet over medium heat. Add the meatballs and fry until golden brown. Remove from heat and add the teriyaki sauce, stirring until fully coated.

teriyaki meatballs placed on paper lined wooden tray vegan party appetizers wooden surface

Source: Full of Plants

Have you ever thought that you can be vegan and enjoy sushi

sushi with brown rice tomatoes carrots sprouts best vegan appetizers arranged on wooden cutting board

Vegan sushi

Ingredients:

  • brown rice, cooked
  • 1 roasted red bell pepper
  • 1 cup thinly sliced carrots
  • 4 sheets nori
  • 1 cup thinly sliced cucumber
  • 1 cup sprouts

brown rice in wooden bowl best vegan appetizers plate full of roasted peppers cucumber slices carrots sprouts

Instructions:

  1. Place a sushi mat on a counter and add a sheet of nori. Add a thin layer of rice.
  2. Add the veggies on the bottom 3/4 of the rice.
  3. Roll the nori and rice until they cover the veggies. Roll the over to compress the roll and keep rolling until ready. Cut into circles and serce with sauce of your choice.

wooden cutting board best vegan appetizers vegan sushi with sprouts brown rice tomatoes carrots inside

Source: Minimalist Baker

Tomato flatbread recipe

flatbread baked with different kinds of tomatoes olives pine nuts chopped basil vegan bites placed on white surface

Easy to make vegan appetizer recipes

Ingredients:

  • 350gr pizza dough
  • 2-3 tbsp tahini
  • 3 garlic cloves, minced
  • 500 gr tomatoes, sliced
  • 2 tbso pine nuts
  • 3 tbsp chopped parsley
  • salt and pepper

flatbread baked with different kinds of tomatoes pine nuts chopped parsley cut into pieces vegan finger food granite surface

Instructions:

  1. Preheat oven to 480°F.
  2. Roll the dough. Spread tahini over it, sprinkle with garlic salt and pepper. Arrange the tomato slices so they cover the whole dough and top with pine nits.
  3. Bake for about 20 minutes and garnish with chopped parsley.

vegan finger food flatbread baked with different kinds of tomatoes olives pine nuts chopped parsley

Source: Green Evi

Vegan bruschetta bites

bruschetta with beans tomatoes basil leaves in white plate vegan appetizer recipes placed on wooden surface

Vegan finger food

Ingredients:

  • 1 sleeve of polenta
  • 4 tomatoes, chopped
  • 1/2 cup basil
  • 1/2 cup arugula
  • 1 cup white beans
  • 2 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • olive oil
  • balsamic dressing

chopped tomatoes beans basil inside glass bowl with spoon on the side vegan appetizer recipes placed on wooden surface

Instructions:

  1. Preheat oven to 400°F.
  2. Slice the polenta into small circles and place on a paper lined baking sheet. Bake for 40 minutes. Let cool.
  3. In a bowl mix all of the ingredients, except the balsamic dressing and stir well.
  4. Serve the polenta with a spoonful of the mixture and a drizzle of balsamic dressing.

easy vegan appetizers bruschetta with beans chopped tomatoes and parsley arranged in white plate placed on wooden surface

Source: Veggies Don’t Bite

Delicious rice paper rolls

best vegan appetizers rice paper rolls with carrots peppers cucumbers turnip cabbage dipped in sauce in small blue bowl

Vegan appetizers

Ingredients:

For the rice paper rolls:

  • 6 sheets rice paper
  • 1 avocado
  • 1 cucumber
  • 3 small carrots
  • 1 mango
  • 3 green onions, cut into rings
  • 1 cup purple cabbage
  • 6 radishes
  • 3 cups lettuce
  • 1 cup cooked glass noodles

For the peanut dip:

  • 1/4 cup chunky peanut butter
  • 2 tsp soy sauce
  • 1 galic clove, minced
  • 3 tbsp warm water
  • 1/2 tsp sriracha sauce

chopped cabbage peppers carrots cucumbers turnip leeks placed in gray plate vegan party snacks

Instructions:

  1. Cut all of the veggies into thin stripes.
  2. Dip the rice papers in water, but not for too long so they don’t become too soft.
  3. Spread out the rice papers and fill the with the veggies. Roll the rice paper.
  4. In a bowl mix the ingredients for the dipping sauce and serve along with the rice paper rolls.

Voila! So easy to make

rice paper rolls with different vegetables vegan party snacks carrots peppers cabbage turnip arranged on wooden board

Source: Vegan Heaven

Even more vegan appetizer ideas

baked beans with corn peppers tomatoes chopped parsley in white bowl vegan party food tortilla chips around the bowl baked sweet potato bruschettas with hummus olives on top vegan party food arranged on wooden board baked vegan cheese with pine nuts garnished with basil vegan appetizer recipes inside blue plate crackers on the side

Fun vegan appetizers for your next party

bruschetta with cream cheese cucumber slices tomatoes carrots arranged on white plate vegan party food halved avocados filled with chopped parsley pomegranate seeds arranged on black plate vegan appetizers hummus garnished with olive oil chopped parsley red pepper powder vegan appetizers bread being dipped into it small bruschetinni with hummus chopped tomatoes and basil on top vegan party food arranged on white plate toast with cream cheese and olives garnished with sprouts vegan appetizer recipes arranged in white plate

Hummus is one of the most famous vegan dips

toast with sweet potato wedges hummus pomegranate seeds arranged on brown plate vegan appetizers white bowl full of hummus vegan appetizer recipes deviled potatoes halved baked filled with egg mixture garnished with tomatoes dill

Vegan appetizers are so easy to make

vegan appetizers baked pita bread with herbs arranged on gray plate with small blue bowl with dip on the side vegan party food baked hummus inside white bowl tortilla chips dipped into it held by male hand wooden tray full of different vegetables vegan appetizers two bowls of hummus garnished with parsley

John Griffith
John Griffith

John Griffith is a young, passionate journalist. Writing has been John’s hobby ever since he was a boy. He has worked in some of the UK’s most successful news portals over the course of his professional career but found his forever home at Archzine.

Recipes Related Article
new Article