12 Amazing Vegan Appetizers For Your Kids

 

12 Amazing Vegan Appetizers For Your Kids

Who says your kids can't have fun without meat or dairy? These tasty and fun vegan appetizers are simple to make. So let’s get started…

1. Vegan Chipotle Guacamole Recipe

This vegan chipotle guacamole is creamy and delicious. You can serve it with tortilla chips or vegetables.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 4

Ingredients

• Hass avocados: 2 ripe
• Lime juice: 2 teaspoons
• Cilantro: 2 tablespoons, chopped
• Red onion: ¼ cup, chopped
• Jalapeño: ½, chopped (including seeds)
• Kosher salt: ¼ teaspoon or to taste

Method

1. Remove the pit from two avocados and cut them in half. Remove the meat and set it in a large mixing basin.
2. Mash in the lime juice and salt until smooth.
3. Add the red onion, jalapeno, and cilantro and mix well. Mix thoroughly.
4.  Serve with tortilla chips to complete the meal.

2. Classic Vegan Tomato And Basil Bruschetta Recipe

We love to serve this classic vegan tomato and basil bruschetta for Sunday brunch, and our kids love it, too.

Prep Time: 7 minutes | Cook Time: 5 minutes | Servings: 4-6

Ingredients

• Tomatoes: ½ cups
• Basil: 1 large handful, chopped
• Red onion: ¼ cup, diced
• Olive oil: 4 tablespoons
• Vinegar: 1 teaspoon
• Bread: 6-8 slices
• Garlic: ½, clove
• Sea salt to taste
• Pepper to taste

Method

1. Toss the tomatoes, basil, red onion, and 2 tablespoons of olive oil, vinegar, salt, and pepper in a mixing dish.
2. Brush the remaining olive oil on both sides of the sliced bread and place it in a hot skillet or oven grill. If using a hot skillet, cook for 2-3 minutes on each side or 5-7 minutes in the oven.
3. Rub the garlic on the bread before sprinkling the tomato mixture on top.
4. Serve immediately

3. Vegan Eggplant Caponata Recipe

This vegan eggplant caponata recipe is a delicious summer appetizer for a vegan BBQ! This dish is a sweet and sour Sicilian stew. It can be served chilled or at room temperature.

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 6

Ingredients

• Eggplant: 1 large
• Extra virgin olive oil
• Yellow onion: 1, chopped
• Red bell pepper: 1, cored and chopped
• Celery: 2 small stalks, thinly sliced
• Crushed tomatoes: 1 cup
• Capers: 2 tablespoons
• Green olives: ¼ cup, pitted and roughly chopped
• Raisins: ¼ cup
• Maple syrup: 2 teaspoons
• Bay leaf: 1
• Crushed red pepper flakes: ¼ teaspoon to ½ teaspoon
• Red wine vinegar: ¼ cup
• Dry white wine: ¼ cup
• Fresh parsley: 2 tablespoons, chopped
• Fresh mint: 2 tablespoons, chopped
• Kosher salt to taste
• Black pepper: 1 pinch or to taste

Method

1. Preheat oven to 400°F (204°C).
2. Season the eggplant cubes with salt and, if you have time, place them in a colander to sweat out their bitterness for 20 to 30 minutes while you prepare the rest of the ingredients.
3. Toss the seasoned eggplant cubes with a large drizzle of extra virgin olive oil (about 3 tablespoons) on a sheet pan to coat them. Roast the eggplant for 25 to 30 minutes in a hot oven or browned.
4. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Combine the onions, bell pepper, and celery in a large mixing bowl. Season with kosher salt and black pepper to taste. Cook for 5 to 7 minutes, tossing halfway through.
5. The pan is added with tomatoes, capers, olives, raisins, maple syrup, bay leaf, and crushed pepper flakes. The white wine and vinegar are poured in. To blend, stir everything together. Simmer for 10 minutes over medium-low heat.
6. After adding the roasted eggplant, cook in the sauce for another 2 to 3 minutes. Finish with a sprig of parsley and a sprig of mint.

4. Vegan Garlic Bread Recipe

This vegan garlic bread is a delicious Italian appetizer with any spaghetti dish.

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

Ingredients

• French bread: 14 oz loaf
• Vegan butter: ½ cup, softened.
• Fresh garlic: 1 teaspoon, minced
• Fresh parsley: 1 teaspoon, finely chopped
• Fresh basil: 1 teaspoon
• Fresh oregano: 1 tablespoon, finely chopped
• Black pepper: ½ teaspoon, freshly ground

Method

1. Preheat the oven to 350°F (177°C). Half a loaf of French bread horizontally cut.
2. Combine butter, garlic, parsley, basil, oregano, and pepper in a small mixing bowl. Brush the mixture equally over both halves of the bread.
3. Place the bread on a baking sheet and bake for 8 minutes in the center of a preheated oven.
4. Close the distance between the oven rack and the broiler. Allow bread to broil for 1 to 3 minutes or until golden brown. Keep an eye on it since it might quickly become brown.
5. Serve warm, cut into slices.

5. Vegan Paneer Pakora Recipe

These vegan paneer pakoras are a delicious Indian specialty. We serve these appetizers during Sunday brunch.

Prep Time: 3 minutes | Cook Time: 12 minutes | Servings: 4

Ingredients

• Vegan paneer: 200 grams, cut to desired sizes
• Red chilli powder: ¼ teaspoon
• Chaat masala: ½ teaspoon
• Garam masala: ½ teaspoon
• Oil for deep frying

Ingredients For The Paneer Pakora Batter

• Besan or gram flour: ½ cup
• Rice flour or cornstarch: 2 tablespoons
• Red chilli powder: ¼ teaspoon
• Ajwain or carom seeds: ¾ to 1 teaspoon
• Ginger green chilli paste: 1 teaspoon
• Water as needed to make the batter
• Sea salt as needed

Method

1. Cut the vegan paneer into appropriate shapes and sizes.
2. Red chilli powder, garam masala, and chaat masala are sprinkled on top.
3. In a large mixing bowl, toss them well. Set this aside for now.
4. Heat the oil over medium heat in a deep kadai (wok).
5. Combine the besan, rice flour, salt, ajwain, red chilli powder, and ginger chilli paste in a mixing bowl.
6. Just enough water to form a thick but free-flowing batter.
7. When the oil is heated enough, dip each paneer piece in the batter, then swipe off the excess batter.
8. Slide gently into the hot oil. You can do this with your fingers or a tablespoon.
9. For approximately a minute, don't disturb them.
10. Continue to stir and gently flip them until they are brown.
11. Drain the contents into a colander. Add some chaat masala to the mix.
12. With chutney or a cup of tea, serve hot paneer pakora.

6. Vegan Vegetable Pakora Recipe

These vegan vegetable pakoras are made with mixed veggies, herbs, and spices. They are super crispy, delicious, and better than those in restaurants!

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• Besan or gram flour: ½ cup
• Rice flour: ¼ cup
• Green chillies: 3, chopped
• Mint or coriander leaves: 2 tablespoons, chopped
• Ginger garlic paste: 1 teaspoon
• Garam masala powder: ¼ to ½ teaspoon
• Carom seeds or ajwain: ½ teaspoons
• Mixed veggies: 2.5 to 3 cups
• Carrot: 1 medium
• Capsicum: ¼ cup
• Cabbage: 1 cup
• Onion: 1 medium
• French beans: 6
• Spinach: 1 cup, chopped
• Oil for deep frying as needed
• Sea salt as needed

Method

1. Wash the vegetables and slice them into 2-inch-long strips.
2. Combine them with ginger, garlic, chiles, salt, green chilli, garam masala, mint, or other herbs in a mixing bowl.
3. Mix thoroughly and gently squeeze to release moisture. Set aside for 10 minutes.
4. Combine the gram flour and ajwain in a mixing bowl.
5. Adjust the salt. If necessary, add a few tablespoons of water to produce a dough.
6. Mix everything thoroughly to form a stiff dough.
7. Heat the oil in a deep pan over medium heat. Slide a tiny part of the dough into the hot oil to check if it is hot enough.
8. The dough for the pakoras must rise without browning too much. This is an ideal temperature.
9. After smoothing the dough a little, gently drop tiny bits of it. Keep them undisturbed for a minute or until they stiffen up. Continue to stir and cook over medium heat until lightly browned.
10. In batches, finish frying the pakora dough.
11. Serving the veggie pakora hot with masala tea or green chutney.

7. Vegan Broccoli Fritter Recipe

This vegan broccoli fritters are a delicious appetizer for your kids.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 10

Ingredients

• Broccoli florets: 1 medium
• Onion, roughly chopped: ½ medium
• Cilantro: ¼ cup
• Garlic: 2 cloves
• Chickpea Flour: ½ cup
• Ground flaxseeds–2 tablespoons
• Ground cumin: ½ teaspoon
• Cayenne pepper–¼ teaspoon
• Salt: 1 teaspoon
• Coconut oil for shallow frying

Method

1. Combine broccoli florets, onion, cilantro, and garlic in a food processor until the mixture is crumbly.
2. Place the ingredients in a large mixing bowl. Add chickpea flour, flaxseed meal, cumin, cayenne pepper, and salt. Mix thoroughly and knead together as if you were making dough.
3. In a large skillet, heat the oil over medium heat. With about ¼ cup of the ingredients, make patties. Place the cakes in the skillet, lower the heat to low, and cook for about 4 minutes on each side or until golden brown.
4. These are pan-fried rather than deep-fried. After turning the patties, I like to cover the skillet to ensure they are well-cooked in the middle.
5. Alternatively, bake the cakes in a preheated oven at 400°F ( for 30 minutes, flipping halfway on a baking sheet lined with parchment paper and sprayed with cooking spray.
6. Let's enjoy it!

8. Vegan Cranberry Cream Cheese Recipe

This vegan cranberry cream cheese is one of our favourite recipes. You can serve it with delicious crackers or French baguettes.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 8

Ingredients

• Fresh cranberries: 6 oz
• Sugar: ¼ cup
• Water: ½ cup
• Jalapeño: 1
• Salt: ⅛ teaspoon
• Vegan cream cheese: 8 oz
• Green onions: 3, sliced
• Crackers (for serving): 1 box
• Apple (for serving): 1

Method

1. Rinse the cranberries and combine them with the sugar, water, and salt in a small saucepan.
2. Remove the stem, slice the pepper lengthwise, scrape out the seeds (or leave some in if you want it extra spicy), and finely cut the pepper. Add the diced pepper to the saucepot to make the sauce.
3. Stir everything in the pot, cover it and place it over medium-high heat. Bring the water to a boil in the pot. When it comes to a boil, give it a good stir, reduce the heat to medium-low, and let it simmer for 5 minutes without a lid.
4. After 5 minutes of boiling, the cranberries should have burst open and formed a rich sauce. Turn off the heat.
5. Spread the cream cheese on a small plate or in a shallow bowl. Using the back of a spoon, create an indentation in the center of the cream cheese block.
6. Pour the cooled cranberry sauce over the cream cheese, garnishing with chopped green onion. Serve with apple slices and crackers.

9. Crispy Veg Lollipop Recipe

These crispy veg lollipops are delicious and a terrific appetizer for your kids.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 30

Ingredients

• Potatoes: 4, boiled
• Green peas: ½ cup
• Cauliflower: ½ cup
• Sweet corn: ½ cup
• Bell pepper: ½ cup, finely chopped
• Coriander leaves: 2 teaspoons, chopped
• Onion: ¼ cup, finely chopped
• Oregano: 2 teaspoons
• Chilli flakes: 2 teaspoons
• Coriander Powder: ½ teaspoon
• Chat Masala: ½ teaspoon
• Bread Crumbs: ½ cup
• Ginger garlic paste: 1 teaspoon
• Sea salt to taste

Ingredients For Coating

• Corn starch: 2 tablespoon
• Refined flour: 2 tablespoon
• Red Chilli Powder–¼ teaspoon
• Bread Crumbs: ½ cup

Method

1. Combine mashed potatoes, finely chopped vegetables, ginger garlic paste, and all the above spices in a mixing bowl.
2. Mix in the bread crumbs thoroughly. Take little roundels or balls from your palms and grease them.
3. Combine refined flour and cornstarch to produce a slurry. Season with salt and a pinch of red chili powder.
4. Roll the vegetable balls in bread crumbs after dipping them in the slurry.
5. Then dip it in the slurry again and roll it in bread crumbs.
6. Rep with the remaining balls.
7. Heat oil in a deep frying pan.
8. Fry the coated veggie balls until golden and crispy. Remove them from the oil and place them on a paper napkin to absorb the extra oil.
9. Serve these crispy veg lollipops with any hot sauce or dip you choose.

10. Georgian Vegan Eggplant Rolls With Walnuts Recipe

These Georgian vegan eggplant rolls with walnuts are one of the fantastic vegan appetizers.

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 30 rolls

Ingredients

• Eggplants: 3 medium-sized
• Walnuts: 150 grams or 1½ cups
• Hot water: 100 ml or ½ cup
• Garlic: 2 cloves, minced
• Khmeli suneli: 1 teaspoon
• Ground coriander: ½ teaspoon
• White wine vinegar: 2 teaspoons
• Pomegranate seeds to serve: 3 tablespoons
• Sea salt to taste
• Black pepper to taste
• Cooking spray

Method

1. Preheat the oven to 180 degrees Celsius. Using a sharp knife, cut the eggplants lengthwise. Cooking sprays the baking tray and set the eggplant slices on it. For this many eggplants, you may need more than one baking tray.
2. Using cooking spray, lightly coat the tops of the eggplant slices, then season with salt and black pepper. Bake for 15 minutes, flip them and bake for another 15 minutes.
3. In the meantime, make the filling by crushing the walnuts in a mortar and pestle until they resemble the image above. Combine the garlic, khmeli sunely, ground coriander, white wine vinegar, salt, and pepper in a mixing bowl.
4. Combine all ingredients in a mixing bowl and gradually add hot water, frequently stirring, until the consistency is to your liking. Don't pour the entire amount of water at once. You might not need it all. Roll each eggplant slice with 1-2 heaping teaspoons of walnut mixture. Garnish with pomegranate seeds if desired. Enjoy!

11. Vegan Quesadillas Recipe

These vegan quesadillas are filled with delicious mushrooms, vegetables, herbs and spices.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

• Tortillas: 6
• Onion: ½, chopped
• Garlic: 2 cloves, minced
• Bell pepper: 1, chopped
• Mushrooms: 1 cup, sliced
• black beans: ⅔ cup, cooked
• Corn: ½ cup
• Onion powder: 1 teaspoon
• Cumin Powder: ½ teaspoon
• Smoked paprika: ¼ teaspoon
• Red pepper flakes: ⅓ teaspoon
• Oil: 1 tablespoon, divided
• Soy sauce: 1 tablespoon
• Oregano: ½ teaspoon
• Sea salt and pepper to taste
• Vegan cheese sauce: 1 batch

Method

1. Heat ½ tablespoon oil, 1 tablespoon soy sauce, onion, garlic, pepper, and mushrooms in a pan. Cook for 3-4 minutes on medium heat. Fry for 3-4 minutes after adding the corn, black beans, and spice blend.
2. Make a batch of vegan cheese sauce and spread it on one tortilla in an equal layer. You can substitute any vegan cheese of your choice.
3. Place a layer of the veggie mixture (approximately 2-4 tablespoons) on top of that, and top with another tortilla.
4. Cook for approximately 2-3 minutes in a (lightly greased) skillet. Brush the top with some oil coating, flip, and cook until both sides are well browned and toasted.
5. Continue with the rest of the tortillas in the same manner. Cut each tortilla into four pieces and serve immediately!

12. Vegan Sausage Recipe

These vegan sausages are a delicious appetizer addition to any BBQ or party.

Prep time: 30 minutes | Cook time: 40 minutes | Total time: 70 minutes | Servings: 7 sausages

Ingredients

• White beans: 1½ cups
• Oats: 1 cup
• Walnuts: ½ cup
• Onion: ½ medium, chopped
• Garlic: 3 cloves, minced
• Chia eggs: 3 (3 tablespoons ground chia seeds + ¼ cup water)
• Tomato paste: 1 flat tablespoon
• Soy sauce: 1½ tablespoon
• Onion powder: 2 teaspoon
• Smoked paprika: 2 teaspoon
• Italian seasoning: 1 teaspoon
• Sea salt: ¾ teaspoon
• Ground cumin: ½ teaspoon
• Fennel seeds: ½ teaspoon
• Black pepper to taste
• Cayenne pepper: 1 pinch or more to taste

Method

1. Mix the powdered chia seeds with ¼ cup of water in a small bowl and put aside for 5 minutes to thicken. If you don't have powdered chia seeds, you can puree whole chia seeds for a few seconds in an electric spice/coffee grinder or blender.
2. Meanwhile, thoroughly rinse the canned white beans in a colander, then drain and pat dry with a paper towel. Make sure they aren't damp.
3. Combine the oats and walnuts in a food processor or blender (use the pulse function, as they should still have some texture and not turn into fine flour).
4. Pulse all of the remaining ingredients in the food processor one more time. The mixture should not be overprocessed, or it will become mushy. It should not be sticky, but if it is, add extra flour (e.g., oat flour) to help it along.
5. Form 6-7 sausages (I used ⅓ cup of the mixture per sausage). Put the sausages on a wide platter coated with parchment paper and chill for 20 minutes.
6. Wrap each sausage in parchment paper and tin foil like a candy wrapper and twist the edges. Then, steam for around 35 minutes in a steamer basket/pan (I used a large saucepan with a filter). Do not discard the tin foil; it can be reused.
7. You may serve it immediately, pan-fry it, or even grill it for a crispy result!
8. Pan-Fry: Preheat the oven to 350°F (177°C) and a large pan to medium heat. Brush each side of the sausages with some oil before placing them in the pan. Cook for 7-10 minutes, turning once or twice, until golden brown and cooked thoroughly.

Conclusion

If you have any questions, feel free to comment here. I hope you will try these delicious and kid-friendly vegan appetizers.

I trust you enjoyed this article about the 12 Amazing Vegan Appetizers For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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