The holidays are here. A time for joy, love, happiness, and well... celebrations.
With these 6 vegan appetizers you'll be ready to host an amazing party that everyone will be able to enjoy. Serve them up at your own celebration or bring them to a that party you were invited and show them how it's done!
Are you ready to bring the holiday cheer?
Here we go!
#1 - BAKED ARTICHOKE DIP BRUSCHETTA
Just thinking about these makes my mouth water!
A scrumptious artichoke dip mixed with vegan cheese baked to perfection over French baguette slices. This alone will get a party going!
What you'll need:
1 jar (6.5oz) marinated artichoke hearts, drained and chopped
1/2 cup grated vegan parmesan cheese
1/2 cup shredded vegan cheddar cheese
1/3 cup red onion, finely chopped
1 small tomato, finely chopped
5 tablespoons vegan mayonnaise
1 French baguette, cut in 1/3 inch thick slices
How to make it:
Turn your oven or toaster oven on to the Broil setting.
Lightly toast the bread slices on both sides to prevent them from getting soggy with the dip.
In a medium bowl, mix the chopped artichoke hearts, parmesan cheese, onion, tomato and mayonnaise.
Divide the artichoke mixture equally on top of the toasted bread slices and top each one with the shredded cheddar cheese.
Place the topped bread slices on a baking tray and broil for approximately 3 minutes or until the dip starts to brown and bubble.
Serve warm.
#2 - BAKED BLUEBERRY DIP WITH STREUSEL TOPPING
Do you have a sweet tooth? No worries, I got you covered!
How about this delicious Baked Blueberry Dip topped with a crumbly, sugary streusel topping? Serve with graham crackers for you and your guests to dip the night away!
This dip is a warm hug on a cold day... you won't be able to stop eating!
What you'll need:
2 cups fresh blueberries
1/2 cup all purpose flour (plus more if needed)
1/4 cup + 2 tablespoons cane sugar
1/4 teaspoon cinnamon powder
1/4 cup vegan mayonnaise
Graham crackers for serving
How to make it:
Preheat your oven to 350°F
Place enough blueberries to cover the bottom of a 9" x 5" baking dish.
In a medium bowl, sift together the flour, sugar and cinnamon. Add the vegan mayonnaise and, using a fork or pastry cutter, mix together until the mixture resembles thick crumbs. If your mixture does not clump together into crumbs, gradually add a bit of flour until it does.
Spread the flour mixture over the blueberries and bake for 35 to 40 minutes, or until the streusel topping turns golden.
Serve warm with graham crackers.
#3 - CURRIED "CHICKEN" SALAD CANAPÉS
This Curried "Chicken" Salad is made using tempeh, and it will fool EVERYONE!
The tempeh gives this recipe a nice heartiness (plus some protein!) which goes wonderfully with vegan mayo, curry powder and other spices.
I serve it over cucumber sliced which give it a touch of freshness. But this will also go well on toast or crackers.
This is a flavor-packed party favorite!
What you'll need:
1 8oz package tempeh, cubed small
Water for boiling the tempeh
2 tablespoons olive oil
3 tablespoons vegan mayonnaise
2 teaspoons lemon juice
2 tablespoons finely chopped onion
3 celery stems, finely chopped
1 tablespoon dried parsley
1/4 teaspoon curry powder
Pinch of cayenne pepper (optional)
2 cucumbers, sliced 1/2 inch thick
Fresh cilantro for garnish
How to make it:
To a deep pan or pot, add a few inches of water and bring to a boil. Add the cubed tempeh and allow to boil for about 15 minutes. Drain and set aside.
Add the olive oil to the same pot and turn heat to medium. Add the boiled tempeh and sauté for about 5 minutes, stirring frequently to cook on all sides. Remove the tempeh from the pot and allow to cool (you can also cool it down in the refrigerator).
In a large mixing bowl, mix together the vegan mayo, lemon juice, chopped onion, chopped celery, dried parsley, curry powder, and cayenne pepper (if using). Once everything is incorporated, add the cooked tempeh and mix well. Make sure all tempeh cubes are completely covered in the mayo mixture.
Season to taste with salt and pepper.
Slice the cucumbers 1/2 inch thick and, using a small spoon, carve out a bit of the cucumber in the middle to create a concave area where the tempeh salad will sit. Be careful not to carve too deep!
Place spoonfuls of the tempeh salad over each cucumber slice and garnish with a cilantro leaf.
Serve cold.
#4 - "TUNA" SALAD CROSTINIS
These "Tuna" Salad Crostinis are a quick and delicious way to treat your guests this holiday!
The tuna is made using chickpeas and other simple ingredients that you can put together in a minute. But fear not! This recipe isn't short on flavor.
You'll see how fast this goes!
What you'll need:
1 can (15oz) chickpeas
Juice of 1/2 lemon + lemon zest
1/3 cup vegan mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/2 teaspoon garlic powder
Salt and pepper to taste
Pinch cayenne pepper (optional)
1/2 tablespoon hemp seeds (optional)
Nori seaweed leaves crumbled (optional)
Salty wheat crackers for serving
How to make it:
Drain and wash the chickpeas with water. Place them in a medium bowl.
Using a fork, roughly mash the chickpeas leaving a few whole for texture.
Add the rest of the ingredients and mix well.
Once fully incorporated, spoon the mixture on top of the wheat crackers.
Serve cold or at room temperature.
#5 - BAKED ONION & CHEESE DIP
You won't believe this Baked Onion & Cheese Dip has only 3 simple ingredients. And, the only thing faster than putting it together is how fast your guests will devour this!
It's always a hit at any party!
What you'll need:
1 cup vegan mayonnaise
1 cup chopped onion
1 cup shredded vegan cheddar cheese
Vegan parmesan cheese or nutritional yeast for topping (optional)
How to make it:
Preheat your oven to 400°F and grease a small baking dish, approximately 7" x 4". (Note: you can double the ingredients to prepare a larger portion in an 8" x 8" baking dish).
In a mixing bowl, add all ingredients and mix until incorporated. Transfer the mixture to the baking dish and spread it evenly. If desired, sprinkle vegan parmesan or nutritional yeast to taste over the mixture.
Bake for 25 to 30 minutes or until golden on top and the edges are bubbling.
Serve hot with sliced toasts or crackers.
#6 - VEGETABLE & CREAM CHEESE ROULADES
Never underestimate the classics! I feel like I've seen a version of these Vegetable & Cream Cheese Roulades at every party since I was a kid. But there's a reason for that!
These are delicious and creamy, and quite a joy to eat. And, lucky for you, quite easy to make.
Play around with the tortillas to add color. I used spinach and tomato flavored tortillas to get some red and green accents for the holidays!
What you'll need:
1 cup vegan mayonnaise
1 cup (8oz) vegan cream cheese
1 ½ teaspoons dried dill
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
4 cups broccoli and carrots, finely chopped
4 flour tortillas de harina (8”)
How to make it:
To a mixing bowl, add the vegan mayo, vegan cream cheese, dill, garlic powder, onion powder, salt, pepper and parsley. Mix until well incorporated.
Add the chopped broccoli and carrots and mix well.
Divide the mixture into four equal parts. Lay the tortillas on a flat surface and add a portion of the mixture on top of each tortilla.
Using the back of a spoon, spread the mixture evenly over each tortilla to cover completely.
Starting with one end, carefully roll the tortilla onto itself making sure you get a tight roll. Wrap each rolled tortilla in plastic wrap, seal well and transfer them to the fridge to set for at least an hour.
Once set, remove the plastic wrap and slice the roll into one inch pieces.
Serve chilled or at room temperature.
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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