Vegan Hot Appetizers
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Vegan hot appetizers

Discover Pinterest’s best ideas and inspiration for Vegan hot appetizers. Get inspired and try out new things.
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Try these delicious parmesan carrots with hot honey mayo, a unique creation by @foodie_lilly. It's the perfect blend of sweet and spicy! #easyrecipes #hothoney #tasty
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🤯🍿💥 Crunchy + Spicy Snack. High protein, SUPER tasty, super healthy. MADE with chickpeas, but tastes sooo GOOD. The PERFECT healthy snack! Tag a friend who needs this recipe now! . 👨‍🍳 Crunchy Spicy Snack Recipe 1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g) ¼ cup (60 ml) tahini 1 Tbsp black sesame seeds 1 tsp of paprika powder ½ tsp salt . Method As always: Recipe in full detail on our Epic Mint Leaves @epicmintleaves Youtube channel 🎥 . Protein Content Total: 32.8 g plant-based protein 1 (15oz) can chickpeas, drained = 17.8 g protein 60 g tahini = 15 g protein . Follow for more 🤯 vegan recipes!
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🤯🍿💥 Crunchy + Spicy Snack. High protein, SUPER tasty, super healthy. MADE with chickpeas
appetizers are easy, vegan finger foods for every occasion they want to eat
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In the top photo, a hand is dipping a tortilla chip into a bowl of vegan spinach dip; in the bottom photo, the hand is holding the chip, which has a scoop of vegan spinach artichoke dip; text says, "Vegan Spinach dip Thanksgiving appetizer."
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🤯🍿💥 Super Cheesy Vegan Snack. Super CHEESY, super healthy, HIGH protein. MADE with chickpeas + corn, but tastes SOOO good. The HEALTHIEST cheesy snack! Tag a friend who needs this recipe now! . 👨‍🍳 Super Cheesy Vegan Snack Recipe 1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g) 1 (15 oz) can sweet corn (285 g cooked sweet corn) ¼ cup (60 ml) tahini Spices: 2 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika powder, 1 tsp salt . As always: Check out more recipes on our Epic Mint Leaves @epicmintleaves Youtube channel 🎥 . Protein Content Total: 39.33 g plant-based protein 1 (15oz) can chickpeas, drained = 17.8 g protein 285 g sweet corn= 6.53 g protein 60 g tahini = 15 g protein . by @epicmintleaves
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If there’s one thing we can all agree on, it’s this: crispy potatoes are irresistible. And when they’re rolled into golden little balls of herby, spiced goodness? Game over. These Crispy Vegan Potato Balls with Sriracha Mayo are crunchy on the outside, creamy inside, and loaded with bold flavor in every bite. This recipe has a special place in my heart — not just because it’s delicious, but because it marked a major milestone in my journey as a vegan chef and creator. Fun Fact: I first shared these potato balls in my very first viral video — and it completely blew up with over 60 million views and 5 million likes. Since then, this recipe has become a community favorite and a staple in my kitchen (and yours too!).
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vegan thai corn fritters on a plate with dipping sauce and parsley
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small appetizers with greens on them sit on a white plate
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a plate filled with potatoes covered in pesto sauce
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This contains: Christmas Roast
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Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
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Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
a hand holding a bowl filled with food and two chopsticks sticking out of it
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