8 Best Vegan Wedding Appetizer Recipes

8 Best Vegan Wedding Appetizer Recipes

8 Best Vegan Wedding Appetizer Recipes

8 Best Vegan Wedding Appetizer Recipes

Are you searching for inexpensive appetizer ideas for a wedding you're planning on a tight budget? A delicious food bar will help impress and please your guests because it is one of the wedding's greatest delights for vegan and non-vegan guests. Here are some new, inventive, and mouthwatering vegan wedding appetizer recipes on a budget for every taste and wedding theme!

Vegan Zucchini Fritters

1. Vegan Zucchini Fritters

Make Zucchini Fritters in under 25 minutes. The ingredients for these zucchini fritters are corn, bell pepper, eggs, and some love.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2


  • Shredded zucchini: 2 cups
  • Fresh corn kernels: ½ cup
  • Diced red bell pepper: ½ cup
  • Vegan eggs: 2
  • Vegan parmesan cheese: ¼ cup, grated
  • Dill: ¼ cup, chopped
  • Flour: 3 tablespoons
  • Salt and pepper to taste
  • Vegetable oil: 4 tablespoons for frying


  1. Shredded zucchini should be squeezed over a bowl or a sink with clean hands to extract as much liquid as you can. In a tidy mixing basin, add the zucchini.
  2. Corn kernels, sliced bell pepper, vegan eggs, vegan Parmesan, dill, and flour should all be added. To taste, add salt and pepper to the food. All the ingredients should be combined. Vegetable oil should be heated in a big frying pan over a medium-low flame.
  3. Fill an ice cream scoop with the zucchini mixture and put it onto the pan while working in two batches. With a fork, slightly flatten the patties. Each side should be fried for around 4 minutes.
  4. Serve with some vegan parmesan cheese, dairy-free yogurt, or sour cream.

Vegan Greek Tapenade

2. Vegan Greek Tapenade

Greek Tapenade is a straightforward and delectable starter that tastes precisely like Greek Salad! Perfect for your upcoming gathering!

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 1½ cups


  • Olives:  ½ cup, pitted and roughly chopped (I used Mediterranean mix)
  • Garlic: 1 tablespoon, finely chopped
  • Fresh lemon juice: ½ teaspoon
  • Olive oil: 1 teaspoon
  • Roma tomatoes: ½ cup diced
  • Vegan feta cheese:  ½ cup
  • Salt to taste
  • Additional olive oil as desired


  1. Add a pinch of salt, olives, lemon juice, and olive oil to a food processor.
  2. Make sure the olives are still chunky and not at all pureed after a few pulses.
  3. Combine vegan feta cheese, tomatoes, and olives. Gently combine stirring.
  4. To taste, add more salt or olive oil.
  5. With lemon zest on top, serve with crostini, crackers, or pita bread.

Strawberry And Goat Cheese Bruschetta

3. Strawberry And Vegan Goat Cheese Bruschetta

This festive appetizer will help you prepare for summer! There are aromatic basil, acidic balsamic, sweet strawberries, and tangy vegan goat cheese on a warm baguette.

Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes | Servings: 10


  • Baguette: 1, sliced
  • Olive oil: 2 teaspoons or more to taste
  • Sea salt: 1 pinch
  • Black pepper: 1 pinch
  • Strawberries: ½ cup, stems cut off and sliced thin
  • Vegan goat cheese crumbles or spread: ½ cup
  • Fresh basil, chopped: 1 tablespoon
  • Balsamic glaze: 2 tablespoons


  1. Set the oven to 400°F. Use parchment paper to cover a baking sheet.
  2. Brush the tops of the sliced baguette pieces with olive oil and arrange them on the parchment paper about an inch apart. Add a little salt and pepper if required.
  3. Bread should be baked for 5 minutes or until the edges are golden. Take care not to over-toast the bread. Sprinkle (or spread) the vegan goat cheese on the sliced baguette while it's still warm. Basil should then be sprinkled on top of the strawberry slices. Add a final drizzle of balsamic glaze to the dish.
  4. Serve right away.

Vegan Blue Cheese, Caramelized Onion And Pear Puff

4. Vegan Blue Cheese, Caramelized Onion And Pear Puff

One of my favourite ready-made foods, frozen puff pastry, is the first ingredient in this recipe. What could be disliked about flaky, golden pastry that is ready in a flash? A huge time saver.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 8


  • Frozen vegan puff pastry: 1 pack (2 sheets)
  • Medium red onion: 1, sliced
  • Unsalted vegan butter: 2 tablespoons
  • Kosher salt
  • Freshly ground black pepper
  • Red Bordeaux wine: 3 tablespoons
  • Vegan blue cheese: 7 oz
  • Heavy coconut cream, divided: 4 tablespoons (3 for the filling, 1 for the egg wash)
  • Ripe pear: 1, core removed and diced
  • Fresh parsley: 1-2 tablespoons, chopped, plus more for sprinkling
  • Lightly beaten vegan egg:  1-2


  1. Puff pastry should be thawed as directed on the packet.
  2. Heat a sizable skillet over medium-high heat in the interim. Sliced onions should be added once the oil is hot and cooked, sometimes stirring, until dark brown and somewhat mushy (about 5 minutes). Then, turn the heat down to medium, add the butter and a generous amount of kosher salt, and whisk to coat the onions thoroughly.
  3. Once the onions are tender and delicious, continue to sauté them while stirring (5 to 10 minutes more). With a wooden spoon, scrape off the browned bits from the pan's bottom and add 3 tablespoons of wine.
  4. One minute more cooking is required to evaporate most of the liquid. Add kosher salt and black pepper to taste, then move the onions to a chopping board to cool.
  5. After cooling, cut the caramelized onions and combine them with the vegan cambozola, 3 tablespoons of heavy coconut cream, diced pears, and chopped parsley in a medium bowl. Mash the ingredients together with a fork until well-combined. Add the beaten egg after seasoning to taste with kosher salt and black pepper.
  6. Set the middle oven rack and preheat it to 400°F. Spray non-stick cooking spray in a 12-cup muffin pan to lightly oil it. Puff pastry is rolled out into a ½-inch square. Place one square of pastry in each muffin cup, pressing it into the bottom and sides while keeping the corners pointing up. Repeat with the remaining nine pieces of dough. Repeat the process using the second sheet of puff pastry, but only cut 3 more squares.
  7. Distribute the filling among the glasses. The pastry should be folded over the filling, with corners pressed toward the center. After mixing an egg yolk with a tablespoon of heavy coconut cream, evenly brush the egg wash over the top of each pastry. Bake until puffy and golden brown pastry is produced (about 25 minutes).
  8. The puffs should cool in the muffin tray for 10 minutes before being removed and placed on a cooling rack. Before serving, turn the puffs onto the cooling rack to cool. Drink a glass of red Bordeaux wine and enjoy!

Kale Pesto & Cauliflower Picnic Pies

5. Kale Pesto & Cauliflower Picnic Pies

These adorable tiny pies have a flavourful, juicy filling of cauliflower and pesto that is ideal for picnics.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 12 mini pies


  • Shortcrust pastry dough: 500 g
  • Large potato: 1, peeled and cut into 1 cm dice
  • Cauliflower florets frozen or fresh: 200 g
  • Curly kale: 75 g
  • Garlic: 3 cloves, peeled and crushed
  • Almonds or pine nuts: 75 g
  • Extra-virgin olive oil: 50 ml
  • Lemon juice: 1
  • Fresh parsley: 2 tablespoons
  • Dairy-free milk: 75 ml


  1. Set the oven to Gas Mark 4, 180°C, or 350°F.
  2. In a big saucepan, boil the potato chunks for 5 minutes. Cook for 3–4 minutes until the potatoes and cauliflower are just tender-crisp. Add the cauliflower florets and diced onions. Drain then set apart.
  3. Garlic, almonds, olive oil, lemon, parsley, and curly kale should all be added to a blender or food processor and pulse until finely minced. (For this recipe, I like my pesto more “chopped” than smooth, but you can use any consistency you choose.) The soy/nut milk should be added and mixed by pulsing.
  4. Add the potato and cauliflower to a large bowl, breaking the cauliflower florets into tiny pieces. Pour the kale pesto over the top, then blend everything thoroughly.
  5. Make a 12-hole muffin tin greased. Roll out the pastry to roughly the thickness of a £1 coin on a floured board, then cut out 12 large circles to line the muffin's holes. Roll the leftovers again and cut out 12 smaller rounds for the lids.
  6. Then, wet the edges of each cover with a bit of water, adhere them down to the rim of the pies, and press down with a fork to seal the pies well.
  7. Fill each case with the potato and cauliflower mixture, packing it tightly so it won't expand or leak during cooking. With a sharp knife, cut four tiny holes in the shape of a cross on the top of each pie.
  8. Spray cooking spray on each pie's lid after brushing it with plant milk (if you have some handy). Bake for 35 to 40 minutes until the top is deep golden brown. Allow the pies to cool in the tin, then carefully remove them. You may either serve these hot or cold.

Roasted Tomato And Vegan Ricotta Crostini Recipe

6. Roasted Tomato And Vegan Ricotta Crostini Recipe

Don't hesitate to add this Roasted Tomato and Vegan Ricotta Cheese Crostini recipe to your regular menu. It makes a fantastic vegetarian lunch as well as a popular appetizer.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 12-14


  • Grape or cherry tomatoes: 1 pint
  • Balsamic vinegar: ¼ cup
  • Extra virgin olive oil: 3 tablespoons
  • Brown sugar: 1 teaspoon
  • Salt: ¼ teaspoon
  • Pepper: ¼ teaspoon
  • Vegan ricotta cheese: 1 cup
  • Demi-baguette: 1 or half of a baguette, sliced thinly on the diagonal


  • Set the oven to 300°F. Use foil to cover a baking sheet with a rim.
  • Toss the tomatoes with vinegar, oil, sugar, salt, and pepper in a small bowl.
  • Put the tomato mixture on the baking sheet covered with foil.
  • Bake the tomatoes for 30 minutes, or until they begin to burst, tossing or shaking the baking sheet halfway through. Let the sheet tray cool just a little.
  • Slices of baguette can be toasted in the oven's broiler or a toaster. Add tomatoes next, then ricotta. From the sheet pan, drizzle balsamic and olive oil. Serve right away.

Loaded Avocado Quesadillas

7. Loaded Avocado Quesadillas

These vegan, fully loaded avocado quesadillas, which are crispy on the surface and filled with creamy avocado and flavorful vegetables, are sure to succeed. No dairy, yet you won't miss the cheese!

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients For The Veggie Filling

  • Lime juice: 3 tablespoons
  • Olive oil: 2 tablespoons
  • Ground cumin: 2 teaspoons
  • Chipotle chilli powder: ½ teaspoon
  • Salt: ¼ teaspoon
  • Black pepper: ¼ teaspoon
  • Garlic: 3 cloves, minced
  • Agave or maple syrup: 1 teaspoon
  • Red bell pepper: 1, sliced into strips
  • Medium zucchini: 1, chopped
  • Medium red onion: ½, sliced into strips
  • Jalapeño pepper, seeded and sliced: 1
  • Cooked or canned black beans: 1 cup, rinse and drain if using canned
  • Fresh cilantro: ¼ cup chopped

Ingredients For The Quesadillas

  • Medium flour tortillas: 4-6 (soft taco size)
  • Ripe avocados from Mexico: 2
  • Oil for grilling

Ingredients For Serving


  1. In a sizable bowl, combine lime juice, cumin, chipotle chile powder, salt, pepper, garlic, and agave or maple syrup. Add zucchini, onion, and jalapenos. Coat by tossing. Allow marinating for up to an hour.
  2. Activate the medium-high heat under a sizable skillet. When the pan is heated, add the vegetables and cook, regularly flipping, for about 4 minutes, or until most of the liquid has cooked off and the vegetables are tender-crisp. Add cilantro and add beans after removing from heat. Transfer the mixture to a dish after flipping it a few times to integrate. With a fork, lightly mash the avocados in a small basin.
  3. Spread a quarter or a sixth of mashed avocado on one half of a tortilla. Add some hot sauce if desired, along with salt and pepper. Over the avocado, stack the vegetables in a uniform layer. Finally, wrap the tortilla shut over the vegetables. Continue until every tortilla has been filled and every filling has been used.
  4. Place the skillet over medium heat after lightly oiling it. Place one or two tortillas in the skillet, and cook for 4 minutes until the bottoms are browned and crispy. Turn them over and cook for 4 minutes or until the other side is browned. Continually cook the quesadillas, adding more oil to the skillet as necessary.
  5. Serve with salsa or hot sauce.

Vegan Sun-Dried Tomato & Basil Meatballs

8. Vegan Sun-Dried Tomato & Basil Meatballs

Excellent sun-dried tomato and fresh basil-infused vegan meatballs with only 10 ingredients! Flavourful, tender, and packed with fiber and protein. The ideal plant-based dish for staying healthy!

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 15

Ingredients For The Chickpea Meatballs

  • Flaxseed meal: 1 tablespoon (to make flax eggs)
  • Water: 2½ tablespoons (to make flax eggs)
  • Olive oil:  2 tablespoons
  • Garlic: 3 cloves, minced
  • Panko bread crumbs: ⅓ cup
  • Fresh basil: ⅓ cup loosely packed, chopped
  • Dried sun-dried tomatoes: ⅓ cup loosely packed, chopped
  • Vegan parmesan cheese: ⅓ cup
  • Red pepper flakes: 1 pinch, plus more to taste
  • Sea salt: 1 pinch, plus more to taste
  • Fresh oregano: 2 tablespoons, chopped (or dried oregano:1 tablespoon) (optional)
  • Chickpeas: 1 15-oz can, drained, rinsed and dried

Ingredients For The Coating

  • Vegan parmesan cheese: 2 tablespoons
  • Panko bread crumbs: 3 tablespoons


  1. In your food processor or high-speed blender, prepare the flax egg while the oven is preheated to 375°F.
  2. Over medium heat, preheat a sizable cast iron or metal skillet. Add half of the olive oil (1 tablespoon or 15 ml as indicated in the original recipe; adjust if the batch size is changed) and the minced garlic once it has heated through. About 3 minutes of frequent stirring and slight browning will be achieved. Remove from heat, allow to cool slightly, then combine with flax egg in a food processor or blender.
  3. Basil, sun-dried tomatoes, vegan parmesan cheese, salt and red pepper flakes, dried oregano, and 1 tablespoon olive oil are the next ingredients to be added (15 ml). Blend or pulse until only tiny particles are left, scraping down the edges as necessary. When a mouldable “dough” has formed, add rinsed/dried chickpeas.
  4. Blend/pulse while scraping down the sides as necessary. The chickpeas shouldn't become a paste, but you don't want any to be left whole.
  5. If necessary, taste and adjust the seasonings. More basil, salt, and panko bread crumbs were added.
  6. Amount as written in the original recipe; modify if adjusting batch size. Scoop out rounded 1 tablespoon portions of dough. Gently form/roll into balls, yielding around 15 in total. Roll the coated object in more vegan parmesan cheese, and panko bread crumbs.
  7. The skillet you previously used is now heated to medium-high heat. To avoid overcrowding the pan, add just enough olive oil to coat the bottom of the skillet (about 2 tablespoons | 30 ml) once it is heated. Then, add the meatballs in two batches. As needed, add additional oil.
  8. They should be browned for about five minutes, turning them over in the pan to brown all sides. If browning happens too soon, reduce heat just a little.
  9. On a clean baking sheet, place the sautéed meatballs. Bake for 15 minutes in the preheated oven.
  10. Prepare any pasta you want to serve with your meatballs at this time, along with your preferred marinara sauce.
  11. Remove meatballs from the oven when golden brown and feel reasonably firm to the touch. Before serving, allow cooling briefly. The longer they chill, the more they'll stiffen up.
  12. Top cooked pasta with the desired amount of meatballs and marinara sauce before serving. Add more vegan parmesan cheese and fresh basil on top (optional).
  13. Meatballs that aren't eaten right can stay fresh for 3–4 days in the refrigerator. Reheat in the microwave or an oven set to 350°F until well heated.
  14. Meatballs should be cooked as directed for sautéing, then transferred to a baking sheet and frozen until solid. Afterward, transfer to an airtight container or freezer-safe bag and keep in the freezer for up to a month. Reheat in an oven set to 350°F (176°C) until well heated.


Given your time and effort in planning your wedding, finding inexpensive summer wedding favours should be straightforward and stress-free. Consider what's hot this year when designing your wedding favours, and incorporate it. Additionally, bear in mind to choose a cheap and useful wedding favour.

After all, you want your wedding to remain in your guests' memories long after it has ended. Your wedding favours will make it simple for people to remember your special day, and don't forget to send your guests a thank-you note!

I trust you enjoyed this article about the 8 Best Vegan Wedding Appetizer Recipes. Please stay tuned for more blog posts to come shortly. Take care!




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