These crispy baked cauliflower bites (vegan and gluten-free) are just what you have been looking for for a light appetizer or snack. Flavorful, lightly browned, yet tender – perfect for dipping and sharing. You can enjoy these for a game, happy hour, or a yummy snack anytime, without all of the fat of a deep-fried […]
Start off your meal with an easy vegan appetizer with these recipe ideas. Whether you are feeding a crowd for a party or looking for a delicious snack, try these creative and light ideas.
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Vegan hummus layered dip is an easy snack that elevates hummus to a new level with fresh, crunchy veggies and Mediterranean flavors! It has the flavors of a Greek salad all in a tasty appetizer. Use pre-made hummus for convenience, or make your own. This is also a great appetizer: just place it in a
These vegan stuffed mushrooms are a scrumptious appetizer or snack…or even a meal if you eat enough of them! With Italian flavors like garlic, white wine, herbs, and artichokes, vegans and omnivores alike will enjoy them. This recipe is a small batch for a family meal, but it is very easy to double or triple
Here’s how to make crispy baked eggplant. This Italian-style eggplant has a cheesy taste, crispy texture, and delicious tomato sauce. It’s a great appetizer, side dish, or part of a meal. Since it’s not fried, it has less fat and calories than fried eggplant. Make it into a lighter eggplant parmesan by topping it with
This vegan butternut squash walnut flatbread is the perfect party appetizer or savory light meal. It is quick to make and bursting with flavor with a pizza crust for the base, and topped with hummus, veggies, walnuts, and dried cranberries. This provides complex carbohydrates, plant-based protein, plenty of fiber, and very little saturated fat. Nutrition
Try this vegan stuffed zucchini appetizer for a new way to enjoy zucchini. They would be terrific for Thanksgiving or any fall or winter holiday. Savory and hot: your guests will be impressed with these tasty nibbles! For this recipe, I was inspired by the recipe by Sarah Pflugradt MS, RDN, LDN for Middle Eastern