Vegan appetizers

While a full vegan diet might not be right for everyone, a healthy appetizer choice definitely is! Next time you are whipping up an appetizer to feed the crowd, try one of these completely vegan recipes for a delicious and nutritious treat!

Veggie appetizers
Veggies

Serving delicious appetizers without the addition of any animal products might seem like a challenge, but there are a number of appetizer-type foods you probably already enjoy and have never considered vegan before: Hummus with veggie sticks, bruschetta and sweet potato fries are just three that come to mind. Here are a two more vegan appetizers that are worth giving a try!

Roasted garlic white bean dip

Makes approximately two cups

Ingredients:

  • 1 head of garlic
  • 1 tablespoon olive oil
  • 1 (19 ounce) can of cannellini beans, drained and rinsed
  • 3 tablespoons extra-virgin olive oil (or more if desired)
  • Juice of half a lemon
  • Salt and freshly cracked pepper to taste
  • Fresh chopped Italian parsley for garnish

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Peel away the outer layers of the garlic skin, and while keeping the bulb intact, cut off the very top (approximately 1/4 of an inch) to expose the cloves.
  3. Add the head of garlic to a small baking dish or oven-proof ramekin, then drizzle with the olive oil. Cover with aluminum foil, and cook for approximately 30–40 minutes or until the garlic is golden and tender.
  4. Add the beans, extra-virgin olive oil and lemon juice to a food processor. Squeeze out the cloves of the garlic and add them to the mixture. Season with salt and pepper, then puree until smooth.
  5. Top with a handful of chopped parsley.
  6. Serve with your favourite vegetables or vegan veggie chips.

Asian lettuce wraps

Serving size 4

Ingredients:

  • 1 head of iceberg lettuce
  • 2  tablespoons vegetable oil
  • 4 cloves of minced garlic
  • 1–2 teaspoons ginger, finely minced
  • 1/2 cup firm tofu
  • 1 large carrot
  • 3 green onions
  • 1/2 cup chopped cremini mushrooms
  • 1/2 cup shredded cabbage
  • Splash of vegetable stock if needed
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce * 
  • 1 teaspoon chili-garlic sauce (or more to taste)
  • 1–2 tablespoons toasted sesame seeds
  • 2 cups bean sprouts
  • Handful of cilantro, chopped, plus more for garnish if desired
  • Lime wedges
  • Chopped peanuts to garnish

* When committing to a vegan lifestyle, be sure to read all package ingredients thoroughly, as even those products considered vegetarian may contain animal source ingredients.

Directions:

  1. In a large skillet or wok, heat the oil over medium heat. Add the garlic and ginger, and cook for 1 minute or until softened.
  2. Cut up the tofu, carrot and green onions into matchstick-size pieces. Add those, the mushrooms and the cabbage to the pan.
  3. Stir in the soy sauce, veggie oyster sauce and chili-garlic sauce. Stir-fry for about 2 minutes. Add a splash of veggie stock if necessary to make the sauce.
  4. Reduce heat to low, and stir in the sesame seeds, sprouts and cilantro. Mix and stir-fry for about a minute, then remove from heat.
  5. Remove the core of the lettuce, and separate the leaves.
  6. Add 2 heaping tablespoons of the veggie mixture to each lettuce leaf.
  7. Squeeze on the juice from a lime wedge, and top with peanuts. Garnish with extra cilantro if desired.
  8. Serve open-faced or rolled-up.

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