35 EASY VEGAN APPETIZERS AND FINGER FOOD IDEAS FOR ANY PARTY

BySabah A.

These easy vegan appetizers and finger food ideas are perfect for parties, potlucks, game day, holiday gatherings, or any time you need simple food for a crowd.

You’ll find everything from creamy dips and crispy bites to pinwheels, skewers, crostini, samosas, and other easy vegan party food.

Many of these vegan appetizers can be made ahead, served cold or at room temperature, and prepared with simple ingredients.

That makes them especially useful for large groups, buffet tables, casual entertaining, and busy hosts who want less last-minute cooking.

Most of them can be made ahead, and plenty of them need no oven at all.

Vegan Appetizers and Finger Foods

1. Vegan Stuffed Mushrooms

Mushroom caps hold a garlicky filling of breadcrumbs, spinach and the chopped stems.

They bake in about 20 minutes and taste great warm or at room temperature.

A sprinkle of nutritional yeast gives them a cheesy flavor without any dairy.

Ingredients

  • 24 cremini mushrooms
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup chopped spinach
  • 1/2 cup panko breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tbsp chopped parsley
  • Salt and pepper

Instructions

  1. Heat the oven to 375°F and remove the mushroom stems.
  2. Chop the stems and cook them in olive oil with the garlic for 4 minutes.
  3. Add the spinach and cook until wilted, then stir in the panko, nutritional yeast, salt and pepper.
  4. Fill each cap and place on a lined baking sheet.
  5. Bake for 18 to 20 minutes and top with parsley.

💡 Tip: Most plain panko is vegan, but check the label for milk or egg.

2. Buffalo Cauliflower Bites

Crispy cauliflower tossed in buffalo sauce is a vegan party favorite.

A light flour batter helps the sauce stick and gives the bites a crunchy edge.

Serve with vegan ranch and celery sticks.

Ingredients

  • 1 head cauliflower, cut into florets
  • 3/4 cup flour
  • 3/4 cup unsweetened plant milk
  • 1 tsp garlic powder
  • 1/2 cup hot sauce
  • 2 tbsp melted vegan butter
  • Vegan ranch for dipping

Instructions

  1. Heat the oven to 450°F and line a baking sheet.
  2. Whisk the flour, plant milk and garlic powder into a batter.
  3. Dip each floret, let the extra drip off and bake for 20 minutes.
  4. Mix the hot sauce with the vegan butter and toss the baked florets in it.
  5. Bake 5 more minutes and serve with vegan ranch.

3. Cucumber Hummus Bites

Thick cucumber slices make a cool, crunchy base for a swirl of hummus.

They take about 10 minutes and need no cooking at all.

Top them with cherry tomatoes, paprika or fresh dill.

Ingredients

  • 2 English cucumbers
  • 1 cup hummus
  • 8 cherry tomatoes, quartered
  • Smoked paprika
  • Fresh dill or parsley

Instructions

  1. Slice the cucumbers into 1/2 inch rounds and pat dry.
  2. Pipe or spoon a small mound of hummus onto each slice.
  3. Top with a tomato piece.
  4. Sprinkle with paprika and herbs.
  5. Chill until serving.

4. Classic Tomato Bruschetta

Bruschetta is naturally vegan and always one of the first trays to empty.

Juicy tomatoes, basil and garlic sit on crispy toasted baguette slices.

Keep the topping and toast separate until right before serving.

Ingredients

  • 1 baguette, sliced
  • 3 tbsp olive oil
  • 4 Roma tomatoes, diced
  • 1/4 cup chopped basil
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • Salt and pepper

Instructions

  1. Heat the oven to 400°F.
  2. Brush the bread with olive oil and toast for 8 minutes.
  3. Mix the tomatoes, basil, garlic, lemon juice, salt, pepper and a drizzle of oil.
  4. Let the topping sit for 10 minutes.
  5. Spoon onto the toasts just before serving.

💡 Tip: Check that your baguette is a simple flour, water, yeast and salt loaf with no milk or butter.

5. Fresh Spring Rolls with Peanut Sauce

These rice paper rolls are packed with crunchy vegetables and rice noodles.

The creamy peanut sauce is what everyone goes back for.

Cut them in half on a slant so they are easy to grab.

Ingredients

  • 10 rice paper wrappers
  • 2 oz rice noodles, cooked
  • 1 cup shredded carrots
  • 1 cucumber, cut in strips
  • 1 red bell pepper, cut in strips
  • Fresh mint and cilantro
  • 1/3 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • Warm water to thin

Instructions

  1. Dip one rice paper in warm water for a few seconds until soft.
  2. Lay it flat and add noodles, vegetables and herbs in the center.
  3. Fold in the sides and roll up tightly.
  4. Whisk the peanut butter, soy sauce, maple syrup, lime juice and water into a sauce.
  5. Slice the rolls in half and serve with the sauce.

💡 Tip: Cover finished rolls with a damp towel so they do not dry out.

6. Sesame Tofu Bites

Crispy cubes of tofu get coated in a sweet and salty sesame glaze.

Serve them on toothpicks for easy grabbing.

Even people who say they don’t like tofu tend to go back for these.

Ingredients

  • 1 block extra firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp oil
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tbsp sesame seeds
  • Green onions

Instructions

  1. Toss the tofu cubes in cornstarch.
  2. Fry in oil over medium high heat until golden on all sides.
  3. Whisk the soy sauce, maple syrup, sesame oil and rice vinegar.
  4. Pour the sauce into the pan and toss until sticky.
  5. Top with sesame seeds and green onions.

7. Cashew Spinach Artichoke Dip

Blended cashews make this dip creamy and rich without any dairy.

Bake it until bubbly and serve with chips, crackers or pita.

It tastes just like the classic version.

Ingredients

  • 1 cup raw cashews, soaked
  • 3/4 cup unsweetened plant milk
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 1 can artichoke hearts, chopped
  • 2 cups spinach, chopped
  • Salt and pepper

Instructions

  1. Heat the oven to 375°F.
  2. Blend the cashews, plant milk, nutritional yeast, lemon juice and garlic until smooth.
  3. Stir in the artichokes and spinach and season.
  4. Spread in a small baking dish.
  5. Bake for 20 minutes until hot and bubbly.

💡 Tip: Soak the cashews in boiling water for 15 minutes if you forget to soak them overnight.

8. Guacamole Cups

Mini tortilla cups filled with guacamole are a fun twist on chips and dip.

Bake the cups in a mini muffin tin until crisp.

Fill them right before serving so they stay crunchy.

Ingredients

  • 6 small flour tortillas
  • Oil spray
  • 3 ripe avocados
  • 1/4 cup diced red onion
  • 1 Roma tomato, diced
  • 2 tbsp cilantro
  • 1 lime, juiced
  • Salt

Instructions

  1. Heat the oven to 375°F.
  2. Cut 2 to 3 inch circles from the tortillas and press into a sprayed mini muffin tin.
  3. Bake for 8 to 10 minutes until crisp and cool.
  4. Mash the avocados and mix in the onion, tomato, cilantro, lime and salt.
  5. Spoon guacamole into each cup.

9. Lentil Sausage Rolls

Flaky puff pastry wraps around a savory lentil and mushroom filling.

They look and taste like the classic party sausage roll, with no meat at all.

Cut them small for an easy finger food.

Ingredients

  • 1 sheet vegan puff pastry, thawed
  • 1 cup cooked brown lentils
  • 1 cup mushrooms, finely chopped
  • 1 small onion, diced
  • 1/2 cup breadcrumbs
  • 1 tsp dried sage
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce
  • Plant milk for brushing

Instructions

  1. Heat the oven to 400°F.
  2. Cook the onion and mushrooms until soft.
  3. Pulse with the lentils, breadcrumbs, sage, paprika and soy sauce until mostly smooth.
  4. Cut the pastry into 2 long strips, add a line of filling, roll up and seal.
  5. Cut into small pieces, brush with plant milk and bake for 20 to 25 minutes.

💡 Tip: Many store-bought puff pastry brands use oil instead of butter, so check the label.

10. Baked Falafel Bites

These little falafel balls are crispy outside and herby inside.

Baking them keeps things easy and less messy than frying.

Serve with tahini sauce for dipping.

Ingredients

  • 1 can chickpeas, drained and patted dry
  • 1/2 cup parsley
  • 1/4 cup cilantro
  • 1/2 small onion
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 3 tbsp flour
  • 2 tbsp olive oil
  • Tahini sauce for dipping

Instructions

  1. Heat the oven to 400°F.
  2. Pulse the chickpeas, herbs, onion, garlic and spices until coarse.
  3. Stir in the flour and shape into small balls.
  4. Brush with olive oil and bake for 25 minutes, flipping halfway.
  5. Serve with tahini sauce.

11. Vegetable Potstickers

Crispy-bottomed dumplings filled with cabbage, carrots and mushrooms are hard to resist.

Fold them ahead and pan-fry right before guests arrive.

A simple soy dipping sauce is all they need.

Ingredients

  • 30 egg-free dumpling wrappers
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup chopped mushrooms
  • 2 green onions, sliced
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • Oil for frying

Instructions

  1. Cook the cabbage, carrots, mushrooms and ginger for 5 minutes and season with soy sauce and sesame oil.
  2. Let the filling cool.
  3. Place a spoonful in each wrapper, wet the edges and pinch closed.
  4. Fry in oil until the bottoms are golden, then add 1/4 cup water and cover for 3 minutes.
  5. Serve with soy sauce mixed with a splash of rice vinegar.

💡 Tip: Some dumpling wrappers contain egg, so look for ones made with just flour, water and salt.

12. Cheesy Stuffed Mini Peppers

Sweet mini peppers get filled with a creamy, herby cashew cheese.

They are colorful, crunchy and need no baking.

Make the filling a day ahead to save time.

Ingredients

  • 15 mini sweet peppers, halved and seeded
  • 1 cup soaked cashews
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 2 tbsp water
  • 2 tbsp chopped chives
  • Salt

Instructions

  1. Blend the cashews, lemon juice, nutritional yeast, garlic, water and salt until thick and smooth.
  2. Stir in the chives.
  3. Spoon or pipe the filling into the pepper halves.
  4. Chill for 30 minutes.
  5. Sprinkle with extra chives before serving.

13. Crispy Roasted Chickpeas

Roasted chickpeas are a crunchy snack you can set out in little bowls.

Season them savory or sweet depending on your menu.

They are best eaten the same day.

Ingredients

  • 2 cans chickpeas, drained and dried well
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions

  1. Heat the oven to 400°F.
  2. Pat the chickpeas very dry and remove loose skins.
  3. Toss with oil and spread on a baking sheet.
  4. Roast for 30 to 35 minutes, shaking the pan halfway.
  5. Toss with the seasonings while hot.

💡 Tip: For a sweet batch, toss in cinnamon and maple sugar instead.

14. Black Bean and Lentil Sheet Pan Nachos

A big tray of nachos is the easiest way to feed a crowd.

Black beans and lentils make them hearty, and vegan queso ties it together.

Set it in the middle of the table and let everyone dig in.

Ingredients

  • 1 bag tortilla chips
  • 1 can black beans, drained
  • 1 cup cooked lentils
  • 1 tsp taco seasoning
  • 1 cup vegan queso
  • 1 cup pico de gallo
  • 1 avocado, diced
  • Sliced jalapeños

Instructions

  1. Heat the oven to 400°F.
  2. Warm the lentils with taco seasoning and a splash of water.
  3. Spread the chips on a sheet pan and top with beans and lentils.
  4. Bake for 8 minutes.
  5. Drizzle with queso and top with pico, avocado and jalapeños.

15. Sweet Potato Bites with Black Bean Hummus

Roasted sweet potato rounds make a sturdy, gluten-free base.

A swipe of black bean hummus and a dollop of guacamole go on top.

They look colorful on a platter.

Ingredients

  • 2 large sweet potatoes, sliced 1/4 inch thick
  • 1 tbsp olive oil
  • 1 can black beans, drained
  • 1 tbsp tahini
  • 1 lime, juiced
  • 1/2 tsp cumin
  • 1 cup guacamole
  • Cilantro

Instructions

  1. Heat the oven to 425°F.
  2. Toss the sweet potato rounds with oil and salt and roast for 20 to 25 minutes, flipping once.
  3. Blend the black beans, tahini, lime and cumin into a hummus.
  4. Spread hummus on each round and add a small spoonful of guacamole.
  5. Top with cilantro.

16. Hummus Veggie Pinwheels

Tortillas spread with hummus and rolled with crunchy vegetables slice into pretty pinwheels.

They are a great make-ahead option for parties and picnics.

Wrap them tightly and chill before slicing.

Ingredients

  • 4 large flour tortillas
  • 1 1/2 cups hummus
  • 2 cups baby spinach
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cucumber, thinly sliced

Instructions

  1. Spread hummus all over each tortilla.
  2. Layer the spinach, carrots, pepper and cucumber over the bottom half.
  3. Roll up tightly from the filled side.
  4. Wrap in plastic and chill for 1 hour.
  5. Slice into 1 inch rounds.

17. Vegan Deviled Potatoes

Baby potatoes stand in for eggs in this fun version of deviled eggs.

The filling gets its tangy flavor from vegan mayo, mustard and a pinch of black salt.

Paprika on top makes them look like the real thing.

Ingredients

  • 15 baby potatoes
  • 1/4 cup vegan mayo
  • 1 tsp Dijon mustard
  • 1/4 tsp turmeric
  • 1/4 tsp kala namak (black salt)
  • Smoked paprika
  • Chives

Instructions

  1. Boil the potatoes until fork tender, then cool.
  2. Cut in half and scoop out a little of the center.
  3. Mash the scooped potato with vegan mayo, mustard, turmeric and black salt.
  4. Pipe the filling back into each potato half.
  5. Sprinkle with paprika and chives.

💡 Tip: Black salt has a natural egg-like flavor and is easy to find online or at Indian grocery stores.

18. Zucchini Chickpea Fritters

Shredded zucchini and chickpea flour turn into crispy little fritters.

Chickpea flour holds them together, so no eggs are needed.

Serve with a dairy-free yogurt or tahini dip.

Ingredients

  • 2 medium zucchini, grated and squeezed dry
  • 3/4 cup chickpea flour
  • 2 green onions, sliced
  • 1/4 cup chopped dill
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 2 to 4 tbsp water
  • Oil for frying

Instructions

  1. Squeeze as much water as possible from the zucchini.
  2. Mix with the chickpea flour, onions, dill, cumin and salt.
  3. Add water a little at a time until it forms a thick batter.
  4. Drop spoonfuls into hot oil and flatten slightly.
  5. Cook 3 minutes per side until golden.

19. Garlic Mushroom Crostini

Buttery-tasting garlic mushrooms on crisp toast feel fancy but are easy.

A squeeze of lemon juice keeps the mushrooms bright.

They are great for a dinner party or holiday table.

Ingredients

  • 1 baguette, sliced
  • 3 tbsp olive oil
  • 1 lb mixed mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1 tbsp lemon juice
  • 1 tbsp vegan butter
  • Parsley

Instructions

  1. Brush the bread with oil and toast at 400°F for 8 minutes.
  2. Cook the mushrooms in oil over high heat until browned.
  3. Add the garlic, thyme and vegan butter and cook 1 minute.
  4. Stir in the lemon juice and season.
  5. Spoon onto the toasts and top with parsley.

20. Easy Vegan Queso

This smooth, cheesy dip is made from potatoes, carrots and cashews.

It blends up in minutes and stays creamy when warm.

Serve with tortilla chips or drizzle it over nachos.

Ingredients

  • 1 cup peeled diced potatoes
  • 1/2 cup diced carrots
  • 1/3 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 cup cooking water
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 cup diced green chiles

Instructions

  1. Boil the potatoes, carrots and cashews for 15 minutes until soft.
  2. Drain, saving 1/2 cup cooking water.
  3. Blend everything except the chiles until very smooth.
  4. Stir in the chiles.
  5. Serve warm with chips.

💡 Tip: Keep it warm in a small slow cooker so it stays smooth all party long.

21. Vegan Caprese Skewers

Cherry tomatoes, basil and avocado or vegan mozzarella make bright little skewers.

They come together in minutes and add color to any spread.

A drizzle of vegan pesto finishes them off.

Ingredients

  • 1 pint cherry tomatoes
  • 1 cup vegan mozzarella pearls or avocado cubes
  • Fresh basil leaves
  • 2 tbsp vegan pesto
  • 1 tbsp olive oil
  • Salt and pepper
  • Small skewers

Instructions

  1. Thread a tomato, basil leaf and vegan mozzarella or avocado cube onto each skewer.
  2. Arrange on a platter.
  3. Thin the pesto with olive oil.
  4. Drizzle over the skewers.
  5. Sprinkle with salt and pepper.

💡 Tip: If using avocado, toss the cubes in lemon juice so they stay green.

22. Baked Vegetable Samosas

Spiced potato and pea filling gets wrapped in crisp, golden pastry.

Baking them is easier than frying and still gives a nice crunch.

Serve with mint or tamarind chutney.

Ingredients

  • 3 potatoes, boiled and diced
  • 1 cup frozen peas
  • 1 small onion, diced
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp lemon juice
  • 10 sheets phyllo dough
  • Oil for brushing

Instructions

  1. Cook the onion and cumin seeds in oil, then add the potatoes, peas and spices.
  2. Stir in the lemon juice and let it cool.
  3. Cut phyllo into strips, brush with oil, add filling and fold into triangles.
  4. Brush the tops with oil and place on a baking sheet.
  5. Bake at 375°F for 20 minutes until golden.

23. Vegan Pizza Pinwheels

Pizza sauce, vegan cheese and veggies get rolled into dough and sliced.

They bake into soft, cheesy spirals that kids and adults both love.

Serve with warm marinara for dipping.

Ingredients

  • 1 lb vegan pizza dough
  • 1/2 cup pizza sauce
  • 1 cup shredded vegan mozzarella
  • 1/2 cup chopped bell peppers
  • 1/4 cup sliced black olives
  • 1 tsp Italian seasoning
  • Marinara for dipping

Instructions

  1. Heat the oven to 400°F.
  2. Roll the dough into a rectangle.
  3. Spread with sauce and top with vegan cheese, peppers, olives and seasoning.
  4. Roll up tightly and cut into 1 inch slices.
  5. Bake on a lined sheet for 15 to 18 minutes.

24. Vegan Jalapeño Poppers

Halved jalapeños are filled with cashew cream cheese and topped with crunchy breadcrumbs.

They have just enough heat without being overwhelming.

Bake them right before serving so they stay crisp.

Ingredients

  • 12 jalapeños, halved and seeded
  • 1 cup vegan cream cheese
  • 1/4 cup shredded vegan cheddar
  • 1/2 tsp garlic powder
  • 1/2 cup panko
  • 1 tbsp olive oil

Instructions

  1. Heat the oven to 400°F.
  2. Mix the vegan cream cheese, cheddar and garlic powder.
  3. Fill each jalapeño half.
  4. Toss the panko with olive oil and press onto the tops.
  5. Bake for 15 to 20 minutes until golden.

💡 Tip: Wear gloves when seeding jalapeños and keep your hands away from your eyes.

25. Crispy Onion Bhaji

Sliced onions in a spiced chickpea flour batter fry up into crunchy fritters.

They are naturally vegan and full of flavor.

Serve with a mint chutney or mango chutney.

Ingredients

  • 2 large onions, thinly sliced
  • 1 cup chickpea flour
  • 2 tbsp rice flour
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 green chili, chopped
  • Cilantro
  • Salt
  • Water as needed
  • Oil for frying

Instructions

  1. Mix the onions with salt and let them sit 10 minutes to release moisture.
  2. Add the flours, spices, chili and cilantro.
  3. Add water a spoonful at a time to make a thick coating.
  4. Drop small handfuls into hot oil.
  5. Fry until deep golden and drain on paper towels.

26. Vegan Herb Cheese Ball

A cashew cheese ball rolled in herbs and nuts makes a fun centerpiece.

It is tangy, creamy and perfect with crackers.

Make it a day ahead so it firms up.

Ingredients

  • 2 cups raw cashews, soaked
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 cup chopped pecans
  • 1/4 cup mixed fresh herbs

Instructions

  1. Blend the cashews, lemon juice, vinegar, nutritional yeast, garlic and salt until thick and smooth.
  2. Scoop onto plastic wrap and form into a ball.
  3. Chill overnight until firm.
  4. Mix the pecans and herbs.
  5. Roll the ball in the coating and serve with crackers.

27. Stuffed Grape Leaves (Dolmas)

Grape leaves wrapped around lemony herbed rice are a classic Mediterranean bite.

They take a little time to roll but can be made two days ahead.

Serve them cold with lemon wedges.

Ingredients

  • 1 jar grape leaves, rinsed
  • 1 cup short grain rice, rinsed
  • 1 onion, finely diced
  • 1/4 cup olive oil
  • 1/2 cup chopped parsley
  • 2 tbsp chopped mint
  • 1 tomato, diced
  • 2 lemons, juiced
  • 2 cups water

Instructions

  1. Mix the rice, onion, half the oil, herbs, tomato and half the lemon juice.
  2. Place a spoonful at the base of each leaf, fold in the sides and roll tightly.
  3. Pack the rolls seam side down in a pot.
  4. Add the water, remaining oil and lemon juice and weigh down with a plate.
  5. Simmer covered for 45 minutes and cool before serving.

28. Walnut Mushroom Lettuce Wraps

Chopped walnuts and mushrooms make a savory, crumbly filling.

Crisp lettuce cups keep them fresh and light.

Set out the filling and lettuce so guests can build their own.

Ingredients

  • 1 cup walnuts
  • 8 oz mushrooms
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 head butter lettuce
  • Shredded carrots and green onions

Instructions

  1. Pulse the walnuts and mushrooms until crumbly.
  2. Cook in a hot pan for 6 to 8 minutes.
  3. Stir in the soy sauce, maple syrup, sesame oil and ginger.
  4. Spoon into lettuce leaves.
  5. Top with carrots and green onions.

29. Roasted Red Pepper Hummus

Roasted red peppers give classic hummus a sweet, smoky twist.

It blends in 5 minutes using a jar of roasted peppers.

Serve with pita, crackers and veggie sticks.

Ingredients

  • 1 can chickpeas, drained
  • 1/2 cup jarred roasted red peppers
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt

Instructions

  1. Add everything to a food processor.
  2. Blend until very smooth, adding water if needed.
  3. Taste and adjust salt and lemon.
  4. Spoon into a bowl and swirl the top.
  5. Drizzle with oil and sprinkle with paprika.

30. Cucumber Sushi Boats

Hollowed cucumber halves hold sushi rice and fresh veggie toppings.

They give you all the sushi flavor without rolling anything.

Cut them into small pieces for a finger food.

Ingredients

  • 3 English cucumbers
  • 1 1/2 cups cooked sushi rice
  • 1 tbsp rice vinegar
  • 1 avocado, sliced
  • 1 carrot, julienned
  • Sesame seeds
  • Soy sauce
  • Vegan sriracha mayo

Instructions

  1. Season the rice with rice vinegar.
  2. Cut the cucumbers in half lengthwise and scoop out the seeds.
  3. Fill each half with rice.
  4. Top with avocado, carrot and sesame seeds.
  5. Cut into 2 inch pieces and drizzle with vegan sriracha mayo.

31. Baked Avocado Fries

Avocado wedges coated in panko bake up crispy outside and creamy inside.

Plant milk and flour replace the usual egg wash.

Serve them hot with a spicy dipping sauce.

Ingredients

  • 2 firm-ripe avocados, cut in wedges
  • 1/2 cup flour
  • 1/2 cup unsweetened plant milk
  • 1 cup panko
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Oil spray

Instructions

  1. Heat the oven to 425°F.
  2. Whisk the flour and plant milk into a thin batter.
  3. Mix the panko, garlic powder and salt.
  4. Dip each wedge in batter, then panko.
  5. Spray with oil and bake for 15 minutes until golden.

32. Vegan Teriyaki Tofu Skewers

Tofu and vegetables brushed with homemade teriyaki glaze grill up sticky and caramelized.

They can be cooked on a grill pan or under the broiler.

Use small skewers so they are easy to eat.

Ingredients

  • 1 block extra firm tofu, pressed and cubed
  • 1 red onion, cut in chunks
  • 1 zucchini, sliced
  • 1/4 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

  1. Simmer the soy sauce, maple syrup, ginger and garlic, then stir in the cornstarch mix until thick.
  2. Thread the tofu and vegetables onto skewers.
  3. Brush with half the sauce.
  4. Grill or broil for 8 to 10 minutes, turning once.
  5. Brush with the rest of the sauce before serving.

33. Chipotle Lentil Rolled Tacos

Smoky chipotle lentils get rolled into small tortillas and baked until crunchy.

They are easy to dip and hold together well on a platter.

Serve with guacamole and salsa.

Ingredients

  • 2 cups cooked lentils
  • 1 tbsp chipotle in adobo, minced
  • 1 tsp cumin
  • 1/2 cup salsa
  • 16 small corn tortillas, warmed
  • Oil spray
  • Guacamole and salsa for dipping

Instructions

  1. Heat the oven to 425°F.
  2. Mash the lentils with the chipotle, cumin and salsa.
  3. Spread a spoonful on each warm tortilla and roll tightly.
  4. Place seam side down, spray with oil and bake 15 minutes.
  5. Serve with guacamole and salsa.

⚠️ Budget Note: Lentils cost much less than meat, and one bag makes several batches of these.

34. Dairy-Free Chocolate Strawberries

Strawberries dipped in dark chocolate are an easy sweet bite for any party.

Many dark chocolates are naturally dairy-free.

Add sprinkles or a drizzle of white vegan chocolate for color.

Ingredients

  • 1 lb fresh strawberries, washed and dried
  • 1 cup dairy-free chocolate chips
  • 1 tsp coconut oil
  • Chopped nuts or vegan sprinkles

Instructions

  1. Line a tray with parchment.
  2. Melt the chocolate and coconut oil in 30 second bursts, stirring each time.
  3. Dip each strawberry and let the extra drip off.
  4. Place on the tray and add toppings.
  5. Chill for 20 minutes until set.

💡 Tip: Make sure the strawberries are completely dry or the chocolate will not stick.

35. Vegan Spanakopita Triangles

Flaky phyllo triangles hold a spinach and herb filling made with tofu feta.

They are crispy, savory and perfect for passing around.

Freeze them unbaked and bake straight from the freezer.

Ingredients

  • 1 lb spinach, chopped
  • 1 onion, diced
  • 2 cloves garlic
  • 7 oz firm tofu, crumbled
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/4 cup chopped dill
  • 1 tsp dried oregano
  • 12 sheets phyllo dough
  • Olive oil for brushing

Instructions

  1. Cook the onion and garlic, then add the spinach until wilted and drain well.
  2. Mix the tofu with lemon juice, nutritional yeast, dill, oregano and salt, then stir in the spinach.
  3. Cut phyllo into strips, brush with oil, add filling and fold into triangles.
  4. Brush the tops with oil.
  5. Bake at 375°F for 20 to 25 minutes until golden.

Pick a few of these, mix in some no-cook bites with a couple of warm ones, and you will have a vegan party spread that everyone at the table will enjoy.

YOU MIGHT ALSO LIKE

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *