Vegan Appetizer Recipes

Vegan Cheesy Mustard Bites

Little morsels of cheesy mustardy heaven. This vegan appetizer is the perfect finger food.

• 1 baguette, sliced on the diagonal into 24 pieces
• 1 large tomato, seeds removed, coarsely chopped
• 1/2 cup nutritional yeast
• 2 Tablespoons flour
• 1/2 teaspoon salt
• 1 cup water
• 1 Tablespoon extra-virgin olive oil
• 1 teaspoon Bragg's Liquid Aminos (or Tamari)
• 2 teaspoons Dijon mustard

1. Preheat oven to 350F. Brush bread with a little extra-virgin olive oil and lightly toast in oven, about 10 minutes.

2. In the meantime, whisk the nutritional yeast, flour, and salt in a small saucepan. Add the water, oil and Braggs, and stir over medium heat until sauce starts to thicken. Stir in mustard and simmer on low heat until warmed throughout.

3. When the bread is toasted, spoon sauce onto each slice. Sprinkle with chopped tomatoes, salt and pepper. Arrange slices on a baking sheet and broil for a few minutes until the sauce is warmed and has a few brown spots and the tomatoes are slightly roasted.

Yield: 2 dozen

Vegan Guacamole

Who doesn't love guacamole? The perfect vegan appetizer party food. Delicious and chock full of healthy fats.

• 2 Haas avocados
• 1-2 Tablespoons lime or lemon juice
• 1/4 cup onion, chopped
• 1/4 cup red bell pepper
• Chopped jalapenos, to taste
• Cumin, to taste
• Sea salt and pepper, to taste

1. Remove the meat of 2 Haas avocados from their skin. Begin by FIRST removing the little nubby thing that you usually find at the end of your avocado -- this will ensure it doesn't accidentally end up in your vegan guacamole!

2. Cut avocados in half -- do this by cutting from top to bottom on both sides of the avocado. Then holding both halves give it a little twist just before you pull the 2 halves apart. You'll be left with the pit on only one side of the avocado. Remove the pit and toss. Using a spoon, scoop out the avocado and place into a bowl, mashing it (with a fork) until desired consistency is reached.

3. Next, stir lime or lemon juice into the avocado. This is not only for flavor, but to keep the pretty green color. :O)

4. Finally, add chopped bell pepper and jalapenos. Sprinkle with cumin and sea salt, to taste.

Serve with tortilla chips, soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half and lay halves on a baking sheet, bake until crisp, break into bite-sized pieces.

Yield: 1-2 cups, depending on size of your avocados

Variations:

• Add chopped tomato;
• Vary the chiles, depending on your desired level of spice.

Tasty Vegan Hummus

Hummus can be used in many dishes, but I think it's best straight up. There are so many variations of hummus out there that you could likely make a different one every day of the year! Play around with this basic recipe. This is a fabulous vegan appetizer to serve at a cocktail party, or allow guests to graze before the meal is served.

• 2 1/2 cups cooked garbanzo beans (may also use canned beans)
• 1-2 cloves of garlic
• 1-2 green onions, chopped
• Extra-virgin olive oil
• Lemon juice
• Roasted sesame tahini
• Cumin
• Salt and pepper
• Paprika, for garnish
• Pine nuts, for garnish

1. In a food processor, place garbanzo beans. Add the rest of the ingredients, to taste, until you simply melt from the purely delicious taste. ;O)

2. Place in bowl. Drizzle with extra-virgin olive oil. Sprinkle with paprika and pine nuts. Serve with warm soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half and lay halves on a baking sheet, bake until crisp, break into bite-sized pieces.

Yield: 3 cups hummus (+/-)

Variations:

• Add your favorite spicy flavors to "up" the heat quotient;
• Saute the garlic, or some chopped yellow onions, until softened before adding to hummus;
• Add some diced pimento pieces to add a little color and a bit of zing.

Vegan Mini Cheese 'n Chive Muffins

These are beloved by all who feast upon them. Seriously. They're fabulous.

• 3/4 cup Earth Balance (or other non-dairy butter)
• 2 cups Follow Your Heart Cheddar Cheese (or other vegan cheese), shredded
• 2 cups unbleached white flour
• 1 cup dairy-free sour cream
• 1 Tablespoon baking powder
• 2 tablespoons chives (can use the kind in a spice jar, or use chop fresh chives)

1. Preheat oven to 375F.

2. Melt butter in a medium saucepan over medium heat. Add cheese and cook 2 minutes, stirring constantly. Stir in flour, sour cream, baking powder and chives. Mixture will be very thick.

3. Spoon batter into ungreased mini muffin pans, filling 2/3 full. Bake for 20 to 22 minutes. Remove muffins from pans immediately. Serve warm, gently reheating if necessary.

Yield: 4 dozen mini muffins

Vegan Pesto Pepperoni Roll-Ups

These roll-ups make for a fantastically flavorful vegan appetizer. Although they can be served uncooked, I highly recommend you allow the roll-ups to go through the cooking process so the cheese melts. Then refrigerate overnight and slice.

• 1/2 cup basil pesto (recipe below)
• 4 flour tortillas, 8-10 inches (I like Spelt tortillas)
• 40 slices veggie pepperoni
• 2 large plum tomatoes, or 1 large tomato, seeded and chopped
• 1/4 cup yellow bell pepper, chopped
• 1/4 cup pitted kalamata olives, drained and chopped
• 1 cup Follow Your Heart Mozzarella Cheese (or other vegan cheese), shredded

1. Preheat oven to 400F.

2. Place tortilla on a large sheet of aluminum foil. Spread 2 Tablespoons of pesto on a tortilla. Arrange 10 pepperoni slices on one half of the tortilla, followed by tomatoes, bell pepper, and olives. Sprinkle the entire tortilla with 1/4 cup cheese.

3. Begin rolling the tortilla from the pepperoni side -- it's much easier to roll when everything is on one side of the tortilla. Roll tightly. Wrap in aluminum foil and set aside.

4. Repeat with the remaining tortillas.

5. Place roll-ups in the oven and cook for 15 minutes. Cheese will be melted. Remove from oven. Carefully open foil to cool completely, then re-wrap and place in refrigerator overnight to firm up.

6. Unwrap roll-ups, and cut into 8 slices with a sharp knife. Insert one toothpick into each slice.

Yield: 36 appetizers

Variations:

• Add chopped spinach;
• Substitute kalamatas for plain black pitted olives;
• Substitute Cheddar for the Mozzarella.

Sassy's Yummy Basil Pesto

• 1/3 cup olive oil
• 1/3 cup water
• 1/3 cup pine nuts
• 2-3 (or more!) cloves garlic
• 1/3 cup nutritional yeast
• 1 bunch basil (1/4 - 1/2 cup (loosely packed) leaves before chopping, depending on your tastes)
• Salt and pepper, to taste

Combine in a food processor or Vitamix blender until desired consistency is reached. Tweak the ingredients to your liking, if desired. Set aside. (You may or may not use this entire pesto recipe. If not, refrigerate leftovers.)

Spicy Vegan Herb Roasted Nuts

These make an outstanding vegan appetizer for a cocktail party and are always embraced by all. Serve warm!

• 1 1/2 cups almonds
• 1 1/2 cups walnuts
• 1 cup hazelnuts
• 1 cup pecan halves
• 1/2 cup maple syrup
• 1 teaspoon Marash pepper, or use 1/4 tsp cayenne
• 1 1/2 teaspoons each oregano, thyme, rosemary, savory and marjoram, chopped fresh -- or use 1/2 teaspoon of each, dried
• 3 tablespoons walnut oil, or use extra-virgin olive oil
• 1 teaspoon kosher flake salt (or use sea salt

1. Mix nuts with herbs, syrup and oil. Spread in a large baking pan, and sprinkle with the salt.

2. Bake in a 300F oven, stirring occasionally, until the liquid evaporates, and nuts are golden under the skin (break some open to test), about 45 minutes to 1 hour.

3. Let cool; taste and add a little more salt if desired.

4. Store cool nuts airtight up to 3 days at room temperature or 1 month in the freezer.

Yield: 5 cups

Variations:

• Experiment with different nuts;
• Try changing the herbs.

Vegan Squash Crostini

This rich and creamy dip sits atop crispy crostini. This vegan appetizer makes a beautiful presentation in the cooler months.

• 1 small winter squash (i.e., butternut, kabocha), halved and seeded
• 1/2 Tablespoons extra-virgin olive oil
• 1 1/2 cups shallot, chopped (about 3 shallots)
• 3/4 teaspoon sea salt
• 3 Tablespoon almond butter
• 1 baguette, sliced on the diagonal into 24 pieces
• Extra-virgin olive oil for brushing bread

1. Preheat oven to 350F. Place squash on greased baking sheet and bake for about 45 minutes or until tender. Remove and let cool.

2. In a large skillet, heat oil on medium. Sauté shallot with salt in oil until golden, about 5 to 8 minutes. While shallot cooks, brush bread with oil and lightly toast in oven, about 10 minutes.

3. Scoop out 1 1/2 cups of squash for recipe and add to food processor. Add shallot and almond butter and blend until smooth. Spread squash purée over warm bread and serve.

Yield: 2 dozen

Variations:

• Try sweet potatoes instead;
• Substitute peanut or cashew butter for the almond butter.

Vegan Vegetable Quesadillas

You can make many different variations of this vegan appetizer recipe by changing the veggies tucked away inside, the cheese you use, the spices, you name it!

• 1 Tablespoon extra-virgin olive oil
• 1 cup thinly sliced fresh mushrooms
• 1 medium onion, cut into thin wedges
• 1 red, green or yellow bell pepper, cut into thin strips
• 2-3 garlic cloves, minced
• Salt and pepper, to taste
• 4 cups chopped fresh spinach leaves
• 4 (10") whole wheat tortillas
• 1 cup Follow Your Heart Mozzarella Cheese (or other vegan cheese), shredded
• 1/2 cup salsa, for topping
• Easy Cashew Sour Cream, for topping (recipe below)

1. Heat oil in skillet over med-high heat until hot. Add mushrooms, onion, bell pepper, garlic, salt and pepper. Cook and stir until onions and peppers have slightly softened, covering the pan to hasten the process. Reduce heat to low, add spinach leaves. Cook an additional 1 to 2 minutes or until spinach is wilted. Remove from heat.

2. Place 1/4 veggie mixture on half of each tortilla. Spread cheese on the other half and fold over. Place onto ungreased cookie sheet and broil until browned. Alternatively you can heat each side of the quesadilla in a pan until browned and cheese melts.

3. Serve whole, or slice into 4 equal pieces. Plate with a small bowl for salsa and another for Cashew Sour Cream, for topping.

Yield: 4 quesadillas

Easy Cashew Sour Cream

Combine in a Vitamix or blender and process until smooth:

• 1 cup cashews
• 1 Tbsp. miso
• 1-2 Tablespoons lemon juice, or to taste
• 1-2 Tablespoons apple cider vinegar, or to taste
• 1 teaspoons sea salt
• Fresh water, to desired consistency (add slowly!!)

Variations:

• Use cheddar or monterey jack cheese instead of mozzarella;
• Vary the veggies each time;
• Serve with guacamole (see next recipe);
• Use 8 tortillas, with one tortilla on top and one on the bottom. After heating, slice as you would a pizza.

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