Today’s newest video features FOUR delicious and easy-to-make vegan appetizers (or vegan “appies” — do you guys use this term?). Check out the video to see how I made these recipes and don’t forget to scroll down for the written instructions!
Recipes for the vegan appetizers:
Finally! Time for some vegan party appetizers!
When going vegan, one of the scariest things in the beginning is having to deal with social situations. One such situation is when you get invited to a party, especially when you’re not sure if the host will be serving vegan-friendly food.
If you know the host, I would advise to communicate to let them know you are vegan (if they don’t know already) and then you can either (1) ask them if they will be serving vegan food; or (2) offer to bring something to share with everybody! Better yet, I prefer to just host my own party… that way, I know everything I make is vegan.
These FOUR vegan appetizer recipes are perfect for parties that I guarantee even your non-vegan friends will like them (I tested these out recently at my own party and they all disappeared)! These are perfect as finger food, or if you simply want something to snack on while having a great time with your buddies (or just a Friday night by yourself. No one is judging)~
Don’t forget to check out the video above for visuals, and for the ingredients, simply scroll down to see the written recipes~
Hearts of Palm Crabless Cakes
Ingredients:
- 1 can hearts of palm
- 1/2 onion, diced
- 2 stalks celery, chopped
- 1 cup canned chickpeas, drained & rinsed
- 1 tbsp garlic, minced
- 2 tsp old bay seasoning
- 2 tsp dry parsley
- Juice of 1/2 lemon
- 1 tbsp dijon mustard
- 2 tbsp vegan mayo
- 1/2 cup panko bread crumbs
- 1/4 cup flour
- Salt to taste
- green onions for topping
For the vegan tartar-style sauce:
- 1 tbsp lemon juice
- 3 tbsp vegan mayo
- 1 tbsp sweet relish
- 1 tbsp dijon mustard
- 1/4 cup cilantro (optional)
- 1 tbsp maple syrup (optional)
For the vegan honey mustard sauce:
- 2 tbsp vegan mayo
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
Instructions:
- Dice the onion and celery, and roughly chop the hearts of palm.
- Add chickpeas and hearts of palm in a food processor and pulse 3-4 times. Add into a large mixing bowl and set aside.
- Heat a small amount of oil in a pan and throw in the chopped onions, minced garlic, old bay seasoning, and parsley. Stir and mix until cooked.
- Once cooked, transfer the contents of the pan into a food processor and pulse a few times. Add mixture into the mixing bowl.
- Pour in lemon juice and add dijon mustard, vegan mayo, bread crumbs, and flour. Mix until well-combined.
- Heat a generous amount of oil in the pan.
- Shape hearts of palm mixture into small balls (around 2 inches in diameter) and pan-fry for a couple of minutes on each side until golden brown.
- Make the sauce of your choice by combining the different ingredients in a mixing bowl. I made both the tartar sauce and the vegan honey mustard.
- Plate the crabless cakes and spoon on a dollop of the sauce of your choice to top each cake.
- Top with chopped green onions (optional). Enjoy!
Pizza-Style Tortilla Roll-Ups
Ingredients:
- 1 large tortilla wrap
- 3-4 tbsp vegan cream cheese
- 1-2 tbsp marinara sauce
- Dry or fresh basil (however much you want)
Instructions:
- Spread vegan cream cheese on tortilla wrap.
- Add marinara sauce and spread evenly before topping with basil.
- Roll up the tortilla wrap and toast on a heated pan.
- Cut up toasted tortilla wrap into smaller cylinders, at an angle (see video for visuals).
- Repeat steps 1 to 3, using the same amount of ingredients for each wrap.
- Top pizza roll-ups with more basil. Enjoy!
Corn Dog Balls
Ingredients:
- Batter ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup soy milk
- 3 tbsp apple sauce
- 1/3 cup bread crumbs
- 3-4 veggie dogs (I used Yves brand)
- 1-2 sticks of vegan mozzarella, OPTIONAL (I used the Daiya sticks)
- Ketchup & mustard for serving
Instructions:
- Add the ingredients for the batter onto a large mixing bowl. Mix until well-combined.
- Cut veggie dogs and vegan cheese sticks into small pieces (around half an inch).
- Using your hands (make sure to dampen them slightly with clean water), scoop out around 1 tbsp worth of the batter and shape into a flat circle on your palm.
- Add in a piece of the veggie dog and cheese and roll until you form a small ball. Add more batter if needed to complete the ball shape.
- Coat the corn dog ball in breadcrumbs. Repeat steps 3-5 until the batter is all used up.
- Stick the balls in an air fryer and cook for 12 minutes, flipping half-way through.
- Sprinkle with cashew parmesan (optional) and serve with mustard and ketchup (or with the vegan honey mustard sauce from the previous recipe).
- Enjoy!
Vegan Lemon Garlic “Scallops” with Avocado Cream
Ingredients:
- 3 king oyster mushrooms
- 1-2 tbsp vegan butter
- 1 tsp garlic powder
- Juice of ½ lemon
- ¼ tsp salt
- Chopped cilantro for garnish (optional)
For the vegan avocado cream dressing:
- 1/2 avocado
- 2 tbsp hummus
- Splash of lemon juice
- Sprinkle of salt
Instructions:
- Cut off the ends of the king oyster mushrooms and set aside.
- Cut the stems into small, disc-shaped pieces (less than 1 inch thick) and make criss-cross shapes on the flat side with a knife (optional – see video for visuals).
- Heat butter into a pan and pan-fry the mushrooms until golden brown on one side. Flip.
- Sprinkle garlic powder and salt onto the mushrooms and pour in the lemon juice. Let it simmer until the mushrooms are cooked on both sides.
- While the mushrooms are cooking, make the dressing by adding the ingredients into a small mixing bowl and mixing well until you get a creamy consistency.
- Once cooked, plate the mushrooms and scoop a dollop of vegan avocado cream dressing onto each mushroom.
- Top with cilantro leaves (optional) and serve. Enjoy!
