12 Amazing Vegan Appetizers For Your Kids

Finding snacks and appetizers that children enjoy can sometimes feel challenging, especially when introducing more plant-based foods.

The good news is that vegan appetizers can be just as colourful, fun, and delicious as traditional favourites while providing wholesome ingredients the whole family can feel good about.

Whether you're planning a birthday party, family gathering, after-school snack, or simply looking for new ideas to add variety to your meals, these kid-friendly vegan appetizers are sure to be a hit.

Easy to prepare and packed with flavour, they prove that plant-based eating can be both nutritious and exciting for children of all ages.

12 Amazing Vegan Appetizers For Your Kids

Getting children excited about plant-based foods can be simple with the right recipes. These amazing vegan appetizers are tasty, easy to prepare, and sure to bring smiles to the table, whether you're serving them as snacks, party foods, or after-school treats.

Recipe #1 — Vegan Chipotle Guacamole Recipe

This vegan chipotle guacamole combines creamy avocado with a gentle smoky kick from chipotle peppers. Fresh, flavourful, and easy to prepare, it makes a tasty appetizer for kids and adults alike. Serve it with tortilla chips, vegetable sticks, or crackers for a fun and satisfying snack.

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, jalapeño, and cilantro and mix well. Mix thoroughly.
4.  Serve this vegan chipotle guacamole with tortilla chips to complete the meal.

Recipe #2 — Classic Vegan Tomato And Basil Bruschetta Recipe

Fresh, colourful, and full of flavour, this classic vegan tomato and basil bruschetta is a simple appetizer that the whole family can enjoy. Juicy tomatoes, fragrant basil, and crisp toasted bread come together to create a light and tasty snack that's perfect for brunch, parties, or after-school treats.

Prep time: 7 minutes | Cook time: 5 minutes | Total time: 12 minutes | Servings: 4-6

Ingredients

• Tomatoes: ½ cup
• 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, along with 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 per side, or 5-7 minutes in the oven.
3. Rub the garlic on the bread before sprinkling the tomato mixture on top.
4. Serve this delicious classic vegan tomato and basil bruschetta immediately

Recipe #3 — Vegan Eggplant Caponata Recipe

This vegan eggplant caponata offers a delicious blend of sweet and tangy flavours in every bite. Served chilled or at room temperature, it makes a colourful appetizer for family meals, summer gatherings, and vegan BBQs.

Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 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. Roast the eggplant for 25 to 30 minutes in a hot oven or until 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 filled with tomatoes, capers, olives, raisins, maple syrup, a 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.
7. Serve the vegan eggplant caponata on a bed of rice or with French bread.

Recipe #4 — Vegan Garlic Bread Recipe

Crispy on the outside and soft on the inside, this vegan garlic bread is a family favourite that children and adults alike will enjoy. Its buttery garlic flavour pairs perfectly with spaghetti dishes, soups, and salads, making it a simple yet satisfying appetizer.

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). Cut 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 until golden brown. Keep an eye on it since it might quickly become brown.
5. Serve the vegan garlic bread warm, sliced.

Recipe #5 — Vegan Paneer Pakoras Recipe

These vegan paneer pakoras are a tasty Indian-inspired appetizer with a crispy coating and a soft, flavourful centre. Fun to eat and easy to serve, they make a wonderful addition to family meals, weekend brunches, and special gatherings.

Prep time: 3 minutes | Cook time: 12 minutes | Total time: 15 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. Sprinkle red chilli powder, garam masala, and chaat masala 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. Once the oil is hot enough, dip each paneer piece in the batter, then swipe off the excess.
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 stirring and gently flipping them until they are browned.
11. Drain the contents into a colander. Add some chaat masala to the mix.
12. Serve the hot vegan paneer pakoras with chutney and a cup of tea.

Recipe #6 — Vegan Vegetable Pakoras Recipe

These vegan vegetable pakoras are made with a colourful mix of vegetables, herbs, and spices. Crispy on the outside and tender on the inside, they are a fun and flavourful appetizer that children will love dipping into their favourite sauces.

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. Fry the pakora dough in batches.
11. Serve the vegan vegetable pakoras hot with masala tea or green chutney.

Recipe #7 — Vegan Broccoli Fritters Recipe

These vegan broccoli fritters are a tasty way to add more vegetables to your child's plate. Crispy on the outside and tender on the inside, they make a fun appetizer or snack that even picky eaters may enjoy.

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 as if 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 cooked evenly throughout.
5. Alternatively, bake the cakes in a preheated oven at 400°F (205°C) for 30 minutes, flipping halfway on a baking sheet lined with parchment paper and sprayed with cooking spray.
6. Let's enjoy these delicious and healthy vegan broccoli fritters!

Recipe #8 — Vegan Cranberry Cream Cheese Recipe

This vegan cranberry cream cheese combines creamy texture with a touch of sweet and tangy flavour. Served with crackers or slices of French baguette, it makes an easy appetizer that children and adults can enjoy together.

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 for extra heat), then finely cut it. Add the diced pepper to the saucepan 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 the vegan cranberry cream cheese with apple slices and crackers.

Recipe #9 — Crispy Veg Lollipops Recipe

These crispy veg lollipops are a fun and flavourful appetizer that children will love. Golden and crunchy on the outside, they are perfect for dipping and make a great snack for parties, family gatherings, or after-school treats.

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

• Cornstarch: 2 tablespoons
• Refined flour: 2 tablespoons
• 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 breadcrumbs thoroughly. Take little roundels or balls with your palms and grease them.
3. Combine refined flour and cornstarch to produce a slurry. Season with salt and a pinch of red chilli powder.
4. Roll the vegetable balls in breadcrumbs after dipping them in the slurry.
5. Then dip them in the slurry again and roll them in breadcrumbs.
6. Repeat 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.

Recipe #10 — Georgian Vegan Eggplant Rolls With Walnuts Recipe

These Georgian vegan eggplant rolls with walnuts are a flavourful appetizer that combines tender eggplant with a rich and nutty filling. Easy to serve and fun to eat, they add variety to family meals and are a wonderful way to introduce children to new flavours.

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. Spray the baking tray with cooking spray 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 the eggplant rolls with walnuts and pomegranate seeds if desired. Enjoy!

Recipe #11 — Vegan Quesadillas Recipe

These vegan quesadillas are packed with mushrooms, colourful vegetables, herbs, and spices. Crispy on the outside and filled with savoury flavour, they make a satisfying appetizer that children can easily pick up and enjoy.

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 evenly on one tortilla. You can substitute any vegan cheese you prefer.
3. Place a layer of the veggie mixture (approximately 2-4 tablespoons) on top, then top with another tortilla.
4. Cook for approximately 2-3 minutes in a (lightly greased) skillet. Brush the top with oil, flip, and cook until both sides are well browned and toasted.
5. Continue with the remaining tortillas in the same manner. Cut each vegan quesadilla tortilla into four pieces and serve them immediately!

Recipe #12 — Vegan Sausages Recipe

These vegan sausages are a tasty addition to any BBQ, party, or family gathering. Packed with savoury flavour and easy to serve, they make a fun appetizer that both children and adults can enjoy.

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 tablespoons
• Onion powder: 2 teaspoons
• Smoked paprika: 2 teaspoons
• 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, then set 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, so they retain some texture and don't 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.
9. Serve the vegan sausages with fresh vegetables or a crispy salad.

Conclusion

These vegan appetizers show that plant-based snacks can be fun, colourful, and full of flavour. They offer a simple way to introduce more wholesome foods into your child's diet without sacrificing taste.

With a variety of textures and ingredients, there is something for even the pickiest eaters. From crunchy bites to creamy dips, these recipes make snack time more exciting and enjoyable.

Whether you're planning a party, preparing an after-school snack, or looking for healthier family favourites, these appetizers are easy to make and simple to serve. They are proof that vegan food can be both nutritious and kid-approved.

I trust you enjoyed this article on the 12 Amazing Vegan Appetizers For Your Kids. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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