Make your vegan get-together a celebration to remember with these vegan appetizers!
There are 34 apps to choose from, so whatever you’re in the mood for, I’m sure there’s something here for you in this collection.
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Some of these starters are naturally vegan, such as Tokyo fries and roasted almonds.
Others call for meat and dairy replacements, like the cauliflower wings and eggplant meatballs.
All of them are too delectable not to try.
And even if there are some meat-eaters joining the party, I’m sure they’ll enjoy these vegan appetizers, too. They might even ask for seconds!
You be in charge of the decorations, I’ll take care of the recipes. There’s no time to waste. Let this vegan party begin!
Let’s start off with this vegan hummus that’s almost too pretty to eat.
This beauty gets its gorgeous magenta hue from beets. The same vegetable gives this dip creaminess and a subtle sweetness.
It’s flavored with lemon, garlic, and olive oil. Together, they make the dip lemony, garlicky, and just delicious.
These onion rings are perfectly crispy and golden on the outside and sweet and crunchy on the inside.
The batter is both vegan and gluten-free thanks to chickpea flour.
It manages to coat the onions beautifully and gives them a wonderful outer crunch.
Best of all, these onion rings are baked, not fried. Yes to fewer calories and zero grease!
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These sweet potato wedges are crispy on the outside and fluffy on the inside.
Seasoned with salt and harissa, they have an impeccable balance of sweet, salty, smoky, and savory with a spicy punch.
They’re so scrumptious, it’s hard to believe they’re also vegan, gluten-free, and paleo-friendly. Not to mention, they’re low in fat, too!
This flatbread is topped with a medley of colorful tomatoes, giving you a crunchy appetizer filled with refreshingly sweet flavors.
Instead of a regular pizza sauce, this flatbread uses tahini. It adds creamy and savory flavors that contrast the sweetness of tomatoes greatly.
Garlic is also thrown into the mix for a peppery punch of flavor.
What gives these street fries a Tokyo twist, you ask? A combination of seaweeds and Sriracha mayo, that’s what!
These fries are seasoned with Tokyo mix popcorn seasoning, which is a mix of seaweed, sesame seeds, salt, and nutritional yeast.
In case you can’t imagine in your head what that tastes like, I have one word: umami.
Drizzled with Sriracha mayo, the savory fries get a creamy and spicy topping that makes it 10 times more addictive. You’re welcome.
This onion dip is so ridiculously creamy and savory, that no one will think for a second that it’s vegan.
The mix of sweet onions, garlic, chives, and vegan sour cream creates a rich yet dairy-free dip that’s just too good for words.
It makes for a wonderful chip dip, but you can also use it on burgers, sandwiches, and more.
Give your party a fancy flair by serving this appetizer.
This bruschetta is made of toasted bite-sized ciabatta topped with diced tomatoes, garlic, and basil.
The topping is infused with balsamic vinegar, olive oil, and seasonings to lend sweet and umami-rich flavors.
Despite the absence of meats and cheeses, this bruschetta is still guaranteed to impress even your carnivorous guests.
I know nothing beats traditional potato tater tots, but I urge you to also give broccoli a chance.
This tree-looking vegetable offers a ton of nutrition: vitamins, minerals, and antioxidants, among others.
Trust me, these tots are still as scrumptious as the real deal.
The idea of vegan queso doesn’t seem to make sense, but thanks to cashew, nothing’s impossible.
This vegan version is a puree of raw cashews, nutritional yeast, garlic, spices, and harissa paste.
Trust me, even though this dip is completely cheese-free, it’s also a hundred percent delicious.
You won’t believe what a humble mix of cashews and nutritional yeast can do.
While most meat lovers will frown at the idea of cauliflower wings, I’m sure that one bite of these guys will change their minds.
These wings may not taste like chicken at all, but they’re surprisingly scrumptious and addictive.
They’re crispy and savory with a spicy buffalo kick. What a wonderful surprise from a super nutritious treat!
Tzatziki is a Middle Eastern sauce made of yogurt, cucumbers, garlic, olive oil, and salt.
The yogurt part makes it non-vegan, but there’s a simple remedy to that: coconut yogurt.
Not only does this replacement make this tzatziki dairy-free, but it also adds a nutty, tropical twist to it.
Flavored with mint and lemon, this dip is highly refreshing.
The cooling sensation from the mint makes it a perfect summer appetizer.
To me, a party isn’t a party without jalapeno poppers. This bite-sized snack has the perfect combination of salty, savory, and spicy.
Traditional poppers are topped with lots of cheese, but for these, you’ll use nutritional yeast.
This ingredient doesn’t sound appetizing at all but believe me, it’s the secret to the success of most vegan dishes.
With its nutty and savory flavors, it makes for a fantastic plant-based alternative to cheese.
This spinach artichoke dip is creamy and dreamy even without cheese or dairy.
It’s all thanks to a combination of raw cashews, non-dairy milk, and nutritional yeast.
This plant-based trifecta that makes the dip so rich and savory, it won’t last 5 minutes.
These cauliflower wings are flavored with a sweet sesame sauce, resulting in a surprisingly addictive vegan appetizer.
The sauce is thick, sticky, and packed with sweet and umami flavors.
Thanks to this sauce, these cauliflower wings have a seal of approval from Picky-Eaters Anonymous.
I don’t think anybody in the world has spinach as their favorite vegetable, aside maybe from Popeye.
But turn it into this spinach dip, and I’m sure everyone will go crazy over it.
Flavored with garlic, onion, and dairy-cream cheese, this dip is ridiculously rich and creamy.
While I won’t say no to a meat and cheese-filled charcuterie board, this vegan appetizer should not be underestimated, either.
A colorful spread of bell peppers, broccoli, zucchini, and other veggies, this appetizer is overloaded with flavor, crunch, and nutrition.
Joining the mix are fruits and nuts, adding a sweet and nutty contrast to the vegetal spread.
Serve the spread with hummus and your favorite vegan dips for an instant hit.
These meatballs may be purely plant-based, but they’re just as delicious as the classic.
Most vegan meatballs are dry and overly crumbly. You can expect the opposite from these.
They’re seasoned with red pepper flakes that add heat without burning your tongue.
These vegan fritters are a heavenly mix of mashed potatoes, carrots, and rice.
These cakes take the cake if you’re looking for a hearty appetizer.
Besides being heavenly, these fritters are also budget-friendly. It calls for basic inexpensive ingredients.
In fact, leftover mashed potatoes are great for this recipe.
They’re naturally vegan and gluten-free, to boot.
Walnuts are delightful on their own, but these candied rosemary walnuts are a completely different ball game.
They’re sweet and crackly on the outside, and earthy and delicately crunchy on the inside.
The candy coating is obviously sweet, but it’s definitely not one-note.
Infused with cinnamon and rosemary, it also has a bit of warmth and a woodsy flavor to it.
While there is no steak in this tomato steak tartare, it’s still phenomenal.
In case you’re not familiar, a classic French steak tartare is made of finely cut raw beef served with an egg yolk on top.
The fact that it’s all raw makes a lot of people squeamish about it, which makes this vegan counterpart a perfect option!
I can’t think of a more addictive snack than chicken nuggets. I can eat a whole platter of chicken nuggets every day!
As someone who’s very picky about their chicken nuggets, I’m happy to report that this vegan version doesn’t disappoint, either.
They’re made with baked tofu that’s been marinated in soy sauce and seasonings and coated with crushed cornflakes.
Dunk them in your favorite nugget sauce and they’re just mmm, *chef’s kiss*.
This next appetizer is brought to you by TikTok, and it’s terrific!
Who would’ve thought that frying pasta shells can make such a scrumptious snack?
The original recipe calls for deep-frying regular pasta shells in oil.
To make it nutritious, use whole wheat shells and the air fryer instead.
Surprisingly, this healthy version is just as delicious as the original.
Let’s be honest, kale chips aren’t really a great alternative to regular potato chips. These cheesy kale chips definitely are, though.
They’re coated generously with a puree of raw cashews, sunflower seeds, nutritional yeast, and seasonings.
These chips have a mind-blowing combination of salty, nutty, and cheesy flavors.
A pinch of cayenne and black pepper give the snack a bit of heat, to boot.
This Middle Eastern dip proves just how versatile eggplant is.
You can grill it, roast it, use it as a meat replacement, and in this case, turn it into a dip.
Called mutabal, this dip is a savory and smoky blend of eggplant, tahini, yogurt, garlic, and lemon.
You use plant-based yogurt to make it vegan, but trust me, it won’t alter the flavor whatsoever.
The dip will be just as scrumptious as ever.
Almonds are already packed with flavor. That said, you won’t really need much to enhance their taste.
Just season them with maple syrup and salt, pop them in the oven, and voila.
These summer rolls are as full of flavor as they are of color. Not to mention, they’re packed with nutrients, too!
You’ll love how you’re able to use different fillings in each wrap, like cucumbers, chickpeas, and strawberries.
Be sure to arrange the fillings nicely; the translucent rice paper wrapper allows the filling to shine from within.
Mushrooms have such a wonderfully funky, woodsy flavor.
They’re great on their own, but they’re even better when stuffed with things like garlic, walnuts, and sun-dried tomatoes.
A light parsley-lemon dressing is drizzled all over to provide a refreshing contrast to the rich appetizer.
These golden nuggets are crunchy on the outside, tender on the inside, and savory all throughout.
They’re delectable and dippable, which are basically the two things we all look for in finger foods.
Dunk these tofu nuggets in Sriracha mayo and enjoy a wonderful explosion of flavors.
These quinoa bites may not look that appetizing, but believe me, they are.
But don’t take my word for it. Just try it for yourself!
The fritters are made from a mix of white beans, quinoa, and chickpea flour seasoned with buffalo sauce and smoked paprika.
Oh, and the recipe comes with a dressing, too.
Tahini, hemp hearts, and nutritional yeast aren’t ingredients you normally see in a dressing recipe.
But oh my God, this dressing will blow your mind.
With their crispy exterior and cheese flavor, these fritters make for a delectable appetizer, side dish, snack, or light dinner.
That’s how good they are. You’ll want to serve them as often as possible.
Pigs in a blanket traditionally use sausages and crescent rolls. You’re probably wondering how on earth you can turn this thing vegan.
Answer: carrots. Okay, hear me out.
The carrots will be marinated overnight in a blend of maple syrup, soy sauce, cider vinegar, and Worcestershire, among others.
This process transforms the boring veggie into a sweet, salty, and umami-rich treat.
As for the crescent rolls, they’re naturally vegan. No need for swaps there.
If you’re looking to try something new yet familiar, onion bhajis are for you.
They’re Indian fritters made of thinly sliced onions covered in a chickpea flour batter and deep-fried until golden brown.
Just like any Indian dish, the fritters are seasoned with flavorful spices, cumin, and turmeric, among others. Yum.
This Middle Eastern dish is perfect no matter how you serve it.
You can enjoy it on its own or with a creamy dip. If you want a heartier meal, plop it on a pita or eat it with rice.
Or, if you want a light and healthy dinner, serve it over a bed of greens.
The possibilities are endless.
Focaccia is a pillowy bread with a crisp and crunchy outer crust.
It has the perfect combination of textures, and its flavors are pretty impressive, too.
Loaded with fresh herbs and olives, this bread is savory, earthy, salty, and simply divine.