10 Best Vegan Party Food Recipes
Who doesn't enjoy a good snack? That's because snacks are fantastic, especially party appetizers of any kind. There's nothing quite like spending time with friends and family while savouring homemade snacks that are so amazing you'll want to create an entire batch for yourself. But, hey, isn't sharing caring? Right? So, if you're looking for something to share, you've come to the perfect spot. We'll show you some delicious vegan party food recipes.
1. Cucumber & Caviar Bites
Total Time: 22 minutes
Yield: 20 bites
- Puff pastry: 280 g
- Thinly sliced cucumber: ¼
- 2 tablespoon vegan caviar
- Fresh dill: 1/4 cup
Ingredients For The Cream Cheese
- Vegan cream cheese: 1/2 cup
- Dill: 2 tablespoons, chopped
- Vegan sour cream: 1/2 cup
- Lemon juice: 2–3 tablespoons
- Garlic: 1 clove
- Tahini: 1 tablespoon
- Sea salt and black pepper to taste
- Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
- Puff pastry should be cut into 20 identical squares (33 inches/7.7 cm). Score a thin border with a knife, then poke holes in the middle of the squares with a fork.
- Place the squares on a baking sheet and bake for 12 minutes or until golden brown. Allow 5-15 minutes for cooling.
- In the meantime, combine cream cheese, sour cream, lemon juice, dill, tahini, and garlic in a mixing bowl. Season with salt and pepper to taste.
- Spread cream cheese on top of each puff pastry square once it has cooled slightly. Cucumber slices, 1/4 teaspoon vegan caviar, and fresh dill are served on top.
2. Tomato Flatbread
Total Time: 30 minutes
Yield: 1 large flatbread
- Pizza dough: 350 g
- 2–3 tablespoon tahini
- Tomatoes and cherry tomatoes: 500 g
- Chopped herbs: 2 tablespoon
- Salt, pepper
- Garlic: 3 cloves, minced
- Pine nuts: 2 tablespoon
- Preheat the oven to 250 degrees Celsius. Transfer the pizza dough to a baking sheet after patting or rolling it into the appropriate shape.
- Spread tahini over the pizza dough and season with salt and pepper. On the pizza, arrange tomato slices in a single layer and sprinkle with pine nuts.
- Bake for 15-20 minutes, or until the top is golden brown. Serve hot, garnished with fresh herbs.
3. Italian Focaccia
Total Time: 1 hour 10 minutes
- Unbleached all-purpose flour: 250 grams
- Fine salt: ½ teaspoon
- Lukewarm water: 240 ml
- Dry instant yeast: 1½ teaspoons
- Sugar: ½ teaspoon
- Olive oil: 2 tablespoons
- Olive oil: 5 tablespoons
- 3 tablespoons warm water
- Salt: ¼ teaspoon
- Garlic: 1 – 2 cloves
- Fresh rosemary leaves: 2 tablespoons
- Salt flakes, optional
- Preheat the oven to 200 degrees Fahrenheit/90 degrees Celsius and then turn it off.
- In a large mixing basin, combine flour and salt.
- In a jug or a bowl, combine the water, yeast, and sugar and let aside until frothy.
- Add the liquid ingredients to the dry ingredients, along with the oil, and stir to incorporate the flour with a spoon or a spatula. Combine until no dry flour remains.
- Cover bowl with a moist kitchen towel and set aside for 20 minutes in a heated oven.
- Using cooking spray, grease a baking pan (mine is 9 x 13 inches).
- Scrape the dough from the bowl's edge and pour it into the baking pan. Using flour, dust the surface.
- To fit the baking tray, gently press the dough out with your fingers.
- Cover with a moist kitchen towel and bake for another 20 minutes in the warm oven.
- Meanwhile, mix together olive oil, warm water, garlic, and salt to form a brine. You can combine all of the ingredients in a jar and aggressively shake it.
- Preheat the oven to 450 degrees Fahrenheit (for a regular oven) or 400 degrees Fahrenheit (for convection and forced-fan oven).
- Pour the brine all over the focaccia and use your fingertips to make dimples on the surface, filling the holes with the brine.
- Sprinkle with fresh or dried herbs, as well as a generous sprinkling of salt flakes if desired, and bake until brown and crusty, about 15-20 minutes.
- Allow for at least 10-15 minutes of cooling time before slicing and serving.
4. Smoky Beans On Toast
Total Time: 15 minutes
- Baguette or rustic bread: 10 slices
- Cannellini beans: 420 grams
- Extra virgin olive oil: 2 tablespoon
- Chopped Onion: 2 tablespoon
- Smoked paprika: 1/2 teaspoon
- Chilli flakes: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Fresh thyme: 1 teaspoon
- Garlic: 2 cloves
- 1 tablespoon olive oil, heated in a medium-sized pan. Cook for 3 minutes, or until the onion is tender.
- Cook for another 8-10 minutes, stirring regularly, after adding the smoked paprika, beans, thyme, chile, and salt. Smash half of the beans and add the remaining oil when they're done.
- Meanwhile, toast your bread pieces with a little olive oil in the oven or on a pan. Cook for a couple of minutes, or until golden brown.
- Rub the toasted bread with fresh garlic just before serving, then top with a spoonful of smoky beans and a pinch of chilli.
5. Baked Sweet Potato Wedges
Total Time: 40 minutes
Yield: Serves 2 – 3
- Large sweet potatoes: 2 – 3
- Olive oil: 1 – 2 tablespoons
- Mineral salt: ½ teaspoon
- Chipotle powder: 1 teaspoon
- ● Garlic Aioli
- ● Chopped parsley
- Preheat the oven to 425 degrees Fahrenheit.
- Using a Silpat or parchment paper, line a rimmed baking sheet. Alternatively, lightly butter a baking sheet.
- The sweet potatoes should be washed and dried. Any blemishes should be removed. Cut potatoes lengthwise into quarters and then cut them into smaller pieces as desired, preferably no more than 1 inch thick. Place on a baking sheet, drizzle with olive oil and mix well.
- Arrange potatoes in a single layer and season with salt and your favorite spice or herb. Place the baking sheet on the middle rack of the oven and bake for 25–30 minutes, rotating once or twice.
- Remove from the oven, allow to cool for a few minutes before serving with chopped parsley and garlic aioli.
- The ideal way to eat these is right out of the oven, but they're also good cold. If there are any leftovers, they will be OK the next day.
- Keep leftovers refrigerated for up to 5 days in an airtight container.
6. Baked Falafel
Total Time: 40 minutes
Servings: 16 Pieces
- Chickpeas drained: 1 15 oz. can
- White onion: ½ cup
- Fresh parsley: 1 cup
- Fresh cilantro lightly packed: 1 cup
- Sea salt: ½-1 teaspoon
- Ground black pepper: ¼ teaspoon
- Garlic powder: 1 teaspoon
- Coriander: 1 teaspoon
- Cumin: 2 teaspoons
- Baking powder: 2 teaspoons
- Ground flaxseed: 2 tablespoons
- Olive oil: 1 tablespoon
- Preheat the oven to 400 degrees Fahrenheit.
- In a food processor fitted with an “S” blade, combine chickpeas, onions, parsley, and cilantro. Mix until everything is well blended.
- Combine the salt, pepper, garlic powder, coriander, cumin, baking powder, and flaxseed in a large mixing bowl. Blend until smooth and well combined.
- Grease a large baking sheet well with olive oil
- 2 tablespoon falafel mixture, rolled into balls, flattened into discs, and evenly placed on baking sheet
- Bake for 20 minutes in a preheated oven, then flip and bake for another 10-15 minutes until golden brown.
- Remove from the oven and serve with tzatziki sauce, pita bread, or salad!
7. Tomatoes & Spinach Muffins
Total Time: 50 minutes
- Block extra-firm tofu pressed: 16 ounces
- Mushrooms: 68g
- Spinach: 2 cups
- Chopped onions: 3 tablespoons
- Sun-Dried tomato halves: 49g
- Almond milk: 1 cup
- Sea salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Garlic minced: 4 cloves
- Coconut oil: 1 tablespoon
- Nutritional yeast: 3 tablespoons
- Dried chives: 1 teaspoon
- Baking powder: ½ teaspoon
- 1 pinch black salt
- 1 pinch of turmeric for colour
- Salt and pepper to taste
- Preheat the oven to 375°F. Begin pressing your tofu and leave it aside until ready to use. Set aside a 12-cup muffin pan that has been greased.
- In a pan over medium-high heat, melt the coconut oil. Stir in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves with the oil until everything is well combined. To taste, season with a pinch of salt and pepper. Cook, stirring periodically until the onions are transparent, the spinach has shrivelled, and the mushrooms have shrivelled, about 5 to 8 minutes. Turn off the heat and set the pan aside.
- Combine the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder in a high-powered blender.
- If you have any Kala namak, now is the time to use it. Blend on high until the mixture is entirely smooth and no lumps remain. To make sure, I combined it twice.
- Toss in all of the contents from the pan, along with the chives, with a wooden spoon to incorporate. You can now taste to see if you need any additional nutritional yeast or sea salt.
- Spoon the mixture into 12 oiled muffin cups, aiming to evenly distribute the toppings. Add the last half of the sun-dried tomato to each cup.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and set aside to cool for 5 minutes in the pan on the counter. Then, using a knife, release the edges and transfer to a wire rack to cool entirely without becoming soggy.
8. Potato Tater Tots
Total Time: 1 hour 10 minutes
- Sweet potatoes: 907g
- Onion powder: ½ teaspoon
- Sea salt: ¾ teaspoon
- Coconut oil: 1 tablespoon
- Cornstarch: 2 teaspoons
- Garlic powder: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with silicone mats or parchment paper that has been properly oiled.
- Prepare a saucepan of water by bringing it to a boil. Cook for 18-20 minutes after adding the sweet potatoes. This method works best with larger sweet potatoes, so if you're using smaller sweet potatoes, check about 15 minutes to see whether a fork can be inserted into the center and it's still firm.
- To stop the potatoes from cooking, remove them from the boiling water and run cool water over them. Allow to cool completely before using. Peel the skins off the potatoes with your fingers or a spoon once they have cooled.
- They should be very easy to remove.
- Grate all of the sweet potatoes on the large side of a grater, then transfer the shreds to a large mixing basin.
- 1 tablespoon coconut oil, smoked paprika, garlic powder, onion powder, cornstarch, sea salt, and smoked paprika Stir everything together with a spatula until it's completely combined. The mixture should be soft enough to squish together and heated thoroughly. It's now time to shape the tater tots.
- Press the sweet potato mixture into the measurer with a tablespoon measurer. Then scoop out with your hands and shape into a potato tot, as seen in the photographs – hold both ends with your index and thumb, then rub/roll the center into a small tot.
- Arrange the tater tots on the baking pans, allowing enough space between them so they don't touch. At the very least, 30 tots should be obtained.
- Brush the remaining coconut oil on the outsides of the tater tots with a normal or silicone pastry brush. This will help it crisp up a lot. Brushing both sides is something I enjoy doing.
- Bake the tater tots for 40 minutes on the middle rack of your oven, flipping once after 20 minutes to ensure that both sides are golden brown.
- Remove from the oven and allow it to cool for a few minutes before serving. Serve with your favorite dip and a pinch of salt, if desired.
9. Carrot Cake
Total time: 55 minutes
Yield: 12 pieces
- Whole grain flour: 2 cups
- Cinnamon: 2 teaspoons
- Brown sugar: ½ cup
- Ground ginger: ½ teaspoon
- Salt: ½ teaspoon
- Baking powder: 3 teaspoons
- Nutmeg: ¼ teaspoon
- Cardamom: ¼ teaspoon
- Applesauce: 1 cup
- Soy milk: ¾ cup
- Carrots: 2 cups
- Lemon juice: 1 tablespoon
- Water: 6 tablespoons
- Flaxseed meal: 2 tablespoons
- Raisins: ½ cup
- Walnuts: ⅓ cup
- 2 hours soaked Cashews: 1 cup
- Lemon juice: 1 teaspoon
- Brown sugar: 2 tablespoons
- Soy milk: ¼ cup
- Vanilla: ¼ teaspoon
- Cinnamon: ¼ teaspoon
- Let's begin with the flax egg. Combine the flax seeds and water in a mixing bowl, then let aside for about 5 minutes, or until the mixture thickens.
- Preheat the oven to 350 degrees F and grease a 9×13 inch nonstick baking pan.
- Using a food processor or a grater, peel and shred your carrots.
- Put all of the dry ingredients in a medium-sized mixing bowl and stir them together with a spoon.
- Whisk together the wet ingredients (including the flax egg) in a separate bowl until thoroughly incorporated, then fold the dry ingredients into the wet ingredients without overmixing the batter.
- Fold in the raisins and walnuts last.
- Pour the batter into the pan and use a spatula to smooth the top.
- Remove the cake from the oven and cool for 5 minutes before moving it to a cooling rack. Preheat oven to 350°F and bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool completely on the counter before refrigerating it to speed up the cooling process.
- Drain and rinse the soaked cashews before blending them with the sugar, soy milk, lemon juice, cinnamon, and vanilla extract in a high-powered blender.
- A good rule of thumb is that the better your blender is, the faster your cashews will soak!
- Blend until smooth, adding more soy milk as needed to achieve the desired consistency. The final product should have the consistency of cream cheese.
- Place the cashew frosting in the fridge if you have time before your carrot cake is cold enough to assemble.
- Remove the carrot cake from the fridge once it has cooled and begin spreading the cashew buttercream icing on top.
- If desired, garnish with chopped nuts and cinnamon, then cut the cake into squares and enjoy!
10. Jalapeño Poppers With Tofu
- Smoked tofu: 3 ounces
- Vegan cream cheese: 6 ounces
- Liquid smoke: 1 teaspoon
- Jalapeno peppers: 8 ounces
- Soy sauce: 2 teaspoons
- Vegan cheddar cheese: 6 ounces
- Vegan creme fraiche: 3 ounces
- Flour for breading
- Breadcrumbs for breading
- Oil, for frying
- Add the liquid smoke and soy sauce to the firm, smoked tofu and chop it into small pieces. Allow marinating for 15 minutes while chopping the jalapeno.
- Remove the seeds from the jalapenos and split them in half.
- Take your marinated tofu bits and rapidly fry them on high heat.
- In a mixing dish, combine the two kinds of cheese and the smoked tofu chunks.
- Scoop part of the cheese mixture into the jalapeno pieces and press it in.
- In separate small dishes, combine the flour, breadcrumbs and/or panko and your thinned-out crème Fraiche. Allow the stuffed jalapenos to dry after dipping them in the liquid and then the flour.
- The stuffed jalapenos should now be dipped in the liquid, followed by the breadcrumbs. Make sure the full popper is covered in crumbs, either by triple-dipping or just re-dipping and touching up the ones with a thinner coating.
- Fill a small pot halfway with oil and heat medium-high (to prevent using too much). Fry the poppers for about 2 minutes, or until golden, then drain on paper towels.
- You'll need these delectable vegan snacks for your holiday gatherings.
- The most delicious, healthful, and budget-friendly party cuisine you'll ever taste!
Veganism does not imply that you will be deprived of tasty meals. These healthy vegan appetizers are incredible; not only are they flavorful, but they're also healthy, simple to create, and inexpensive.
I trust you enjoyed this 10 Best Vegan Party Food Recipes article. Please stay tuned for more blog posts to come shortly. Take care!
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