Appetizers & Snacks

Grilling is a great way to improve the depth of flavor in tomatoes

Make a big batch of seasoned, slow-roasted tomatoes one weekend afternoon during tomato season and you won’t regret it. The concentrated tomato flavor will jazz up everything from soup to lasagna.

  Paprika- and cumin-laced kosher salt flavors these crispy wedges.

A slightly-healthier spin on a classic chips

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As far as breads go, these pretzels are the simple indulgences that dreams are made of—and the perfect on-the-go treat for adults and children alike.

Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.

Think of these rolls as noodle-wrapped salads with a dressing for dipping. Fresh rice-paper rolls are easy to make once you get the hang of softening the wrappers with warm water. Serve these rolls as an appetizer or as part of an Asian-themed meal. They make delicious take-along lunches, too!

Of all the recipes I’ve developed, these seitan wings are my husband’s favorite. This is the easiest seitan recipe in the world, and every time my husband realizes what I am making, he turns giddy.

This creamy hummus recipe is a little sweet and a little savory and insanely delicious.

These fun little flatbreads are a nice change of pace from pizza. Plus, they make a quick and easy weeknight dinner.

This beautiful vegan cheeseball is the ultimate festive appetizer. It is creamy, flavorful and perfect for any dairy-sensitive guests. You can easily make it a few days ahead of time and serve it with crackers or fresh vegetables just as your guests arrive.

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Savory, crispy and fresh, these lettuce wraps make a flavorful and healthful meal.

Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: 'Cooking with Tamara's Husband.'

If you've ever been let down by homemade granola bars that taste a little too . . . um . . . healthy, give these yummy nuggets a try.

This all-purpose chip recipe is all about options

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Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.

Blanched almonds give this creamy-crumbly cheese a rich texture.

A baking-soda solution helps the salt and pepper stick to these light, crunchy twists, plus gives them a deep-brown color when they’re baked without an egg wash. To give your twists a gourmet flair, make several batches using different salts and peppers.

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Update your movie night snacking

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!

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Check out Vegetarian Times Editors's author page.

The perfect side dish for every fall and winter meal

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

The sweet flavor of corn will entice kids to expand their palates and eat a healthy medley of greens and legumes. For extra protein, serve on a bed of steamed millet or quinoa.

This elegant side was designed for indoor cooking, but if you can char the vegetables and brown the bread on a grill, all the better.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Gribiche is a cold French sauce made with capers and eggs. It has a bright, tangy flavor and offers a foolproof, lighter alternative to hollandaise.

For this appetizer, use the thickest, sturdiest asparagus you can find so that they hold their texture and shape when fried in hot oil. For a light meal, you could also pile the crispy veggies atop a tossed salad and use the dipping sauce as dressing.

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The brand of triple sec you choose does make a difference in a margarita’s flavor. Cointreau is a good choice because the subtle orange flavor won’t overpower the fresh lime.

The best guacamole keeps it simple: ripe avocados, salt, lime, garlic, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

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Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.

Peppery watercress and creamy avocado give this all-purpose dip its spring-green color. Serve with assorted crudités, or thin with water to use as a salad dressing. The dip can be made up to two days ahead.

A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor. Baking them in a hot oven ensures they are crispy—but without all the fat from frying. Serve with your favorite ketchup, aioli, or dipping condiment.

This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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Grilling or broiling the squash in this simple antipasto accentuates its nutty flavor.

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Check out Vegetarian Times Editors's author page.

Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

The simplest recipes are often the best, especially in summer when produce is at its peak. Here, all it takes is a little olive oil and Italian seasoning to bring out the natural flavors of tomatoes and squash.

With a wonderful combination of savory, sweet, and spicy elements, this dish takes you on a flavorful journey with every bite.