12 Amazing Vegan Appetizers For Your Kids

12 Amazing Vegan Appetizers For Your Kids


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…

Chipotle Guacamole

1. Chipotle Guacamole

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4


  • Hass avocados: 2 ripe
  • Lime juice: 2 teaspoon
  • Chopped Cilantro: 2 tablespoon
  • Chopped Red onion: ¼ cup
  • Chopped Jalapeno, including seeds: ½
  • Kosher salt: ¼ teaspoon


  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.

Classic Tomato And Basil Bruschetta

2. Classic Tomato And Basil Bruschetta

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


  • Tomatoes: ½ cups
  • Large handful of basil, chopped
  • Red onion, diced: ¼ cup
  • Olive oil: 4 tablespoons
  • Vinegar: 1 teaspoon
  • Bread: 6-8 slices
  • Clove of garlic: ½
  • Salt to taste
  • Pepper to taste


  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. Caponata

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


  • Large eggplant: 1
  • Extra virgin olive oil
  • Yellow onion chopped: 1
  • Red bell pepper cored and chopped: 1
  • Celery stalks thinly sliced: 2 small
  • Crushed tomatoes: 1 cup
  • Capers: 2 tablespoon
  • Pitted green olives roughly chopped: ¼ cup
  • Raisins: ¼ cup
  • Honey: 2 teaspoons
  • Bay leaf: 1
  • Crushed red pepper flakes: ¼ teaspoon to ½ teaspoon
  • Red wine vinegar: ¼ cup
  • Dry white wine: ¼ cup
  • Chopped fresh parsley: 2 tablespoon
  • Chopped fresh mint: 2 tablespoon
  • Kosher salt to taste
  • Pinch Of black pepper


  1. Preheat oven to 400 degrees Fahrenheit.
  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. In a large skillet, heat 2 tablespoons of extra virgin olive oil. 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. Tomatoes, capers, olives, raisins, honey, bay leaf, and crushed pepper flakes are added to the pan. Pour in the white wine and vinegar. To blend, stir everything together. Simmer for 10 minutes over medium-low heat.
  6. Cook for another 2 to 3 minutes in the sauce after adding the roasted eggplant. Finish with a sprig of parsley and a sprig of mint.

Garlic Bread

4. Garlic Bread

Prep Time: 5 minutes | Cook Time: 10 minutes | Servings: 10


  • Loaf French bread: 14 oz.
  • Salted butter, softened: ½ cup
  • Minced fresh garlic: 1 teaspoon
  • Finely chopped fresh parsley: 1 teaspoon
  • Fresh basil: 1 teaspoon
  • Finely chopped fresh oregano: 1 Tablespoon
  • Freshly ground black pepper: ½ teaspoon


  1. Preheat the oven to 350 degrees Fahrenheit. Half a loaf of French bread horizontally.
  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 golden brown. Keep an eye on it since it might quickly become brown.
  5. Serve warm, cut into slices.

Paneer Pakora

5. Paneer Pakora

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


  • Paneer cut to desired sizes: 200 grams
  • 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 corn starch: 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
  • Salt as needed


  1. Cut 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. In a deep kadai, heat the oil over medium heat.
  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. Dip each paneer piece in the batter when the oil is heated enough, 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 flip them until they are brown gently.
  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.

Vegetable Pakora

6. Vegetable Pakora

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4


  • Besan or gram flour: ½ cup
  • Rice flour: ¼ cup
  • Chopped Green chillies: 3
  • Mint or coriander leaves chopped: 2 tablespoons
  • Ginger garlic paste or crushed: 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
  • Chopped Spinach: 1 cup
  • Oil for deep frying as needed
  • Salt as needed


  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. If necessary, adjust the salt. If necessary, add a few tablespoons of water to produce a dough.
  6. To form a stiff dough, mix everything thoroughly.
  7. In a deep pan over medium heat, heat the oil. Slide a tiny part of the dough into the hot oil to see 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. With a cup of masala tea or green chutney, serve the veggie hot pakora.

Broccoli Fritters

7. Broccoli Fritters

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 10


  • 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


  1. In a food processor, combine broccoli florets, onion, cilantro, and garlic in batches until the mixture is crumbly.
  2. Place the ingredients in a large mixing bowl. In a large mixing bowl, combine chickpea flour, flaxseed meal, cumin, cayenne pepper, and salt. Mix thoroughly and knead together as if you were making a dough.
  3. In a large skillet, heat the oil over medium heat. With about ¼ cup of the ingredients, make patties. Place the fritters 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 I turn the fritters, I like to cover the skillet to ensure that they are well cooked in the middle.
  5. Alternatively, bake the fritters 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!

Cranberry Cream Cheese

8. Cranberry Cream Cheese

Prep Time: 5 minutes | Cook Time: 10 minutes | Servings: 8


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


  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. To make the sauce, add the diced pepper to the saucepot.
  3. Stir everything together in the pot, then 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. The cranberries should have burst open and formed a rich sauce after 5 minutes of boiling. Turn off the heat.
  5. Spread the cream cheese on a small plate or in a shallow bowl. Create an indentation in the center of the cream cheese block using the back of a spoon.
  6. Over the cream cheese, pour the cooled cranberry sauce and garnish with chopped green onion. Serve with apple slices and crackers.

Crispy Veg Lollipop

9. Crispy Veg Lollipop

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 30


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

Ingredients For Coating

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


  1. Combine mashed potatoes, finely chopped vegetables, ginger garlic paste, and all of the spices listed above 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 corn starch to produce a slurry—season with salt and a pinch of red chilli 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 veggies balls till golden and crispy. Remove from oil and place on a paper napkin to get rid of extra oil.
  9. Serve with any hot sauce or dip of your choice.

Georgian Eggplant Rolls With Walnuts

10. Georgian Eggplant Rolls With Walnuts

Prep Time: 10 minutes | Cook Time: 40 minutes |Servings: 30 rolls


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


  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, then 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 surely, 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 in 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!

Vegan Quesadillas

11. Vegan Quesadillas

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 6


  • 6 tortillas
  • Chopped onion: ½
  • Minced garlic: 2 cloves
  • Chopped bell pepper: 1
  • Mushrooms sliced: 1 cup
  • Cooked black beans: ⅔ cup
  • Corn: ½ cup
  • Onion powder: 1 teaspoon
  • Cumin Powder: ½ teaspoon
  • Smoked paprika: ¼ teaspoon
  • Red pepper flakes: ⅓ teaspoon
  • Oil divided: 1 tablespoon
  • Soy sauce: 1 tablespoon
  • Oregano: ½ teaspoon
  • Salt and pepper to taste
  • 1 batch vegan cheese sauce


  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 another 3-4 minutes after adding the corn, black beans, and spice blend.
  2. Make a batch of my 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 a bit of oil coating, flip, and cook until both sides are well browned and toasted.
  5. Carry on with the rest of the tortillas in the same manner. Cut into four pieces and serve immediately!

Vegan Sausage

12. Vegan Sausage

Prep Time: 30 minutes | Cook Time: 40 minutes | Servings: 7 Sausages


  • White beans: 1½ cups
  • Oats: 1 cup
  • Walnuts: ½ cup
  • Chopped  onion: ½ medium
  • Minced garlic: 3 cloves
  • 3 chia eggs (3 tablespoon 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
  • 1 pinch of cayenne pepper or more to taste


  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 in any way.
  3. In a food processor or blender, combine the oats and walnuts (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. The mixture should not be over-processed, or it will become mushy. The mixture should not be sticky, but if it is, add extra flour to help it along (e.g. oat flour).
  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 strainer). Do not discard the tin foil; it can be reused in the future.
  7. You may serve it right away, pan-fry it, or even grill it for a crispy result!
  8. Pan-Fry Preheat the oven to 350°F and a large pan to medium heat. Brush each side of the sausages with a bit of oil before placing them in the pan. Cook for 7-10 minutes, turning once or twice, until golden brown and cooked thoroughly.

Conclusion To 12 Amazing Vegan Appetizers For Your Kids


If you have any questions, feel free to comment here. I hope you will try these delicious 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!




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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 12 Amazing Vegan Appetizers For Your Kids, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



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