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!
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
- 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
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- Top with a handful of chopped parsley.
- Serve with your favourite vegetables or vegan veggie chips.
Asian lettuce wraps
Serving size 4
- 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.
- 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.
- Cut up the tofu, carrot and green onions into matchstick-size pieces. Add those, the mushrooms and the cabbage to the pan.
- 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.
- 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.
- Remove the core of the lettuce, and separate the leaves.
- Add 2 heaping tablespoons of the veggie mixture to each lettuce leaf.
- Squeeze on the juice from a lime wedge, and top with peanuts. Garnish with extra cilantro if desired.
- Serve open-faced or rolled-up.