Vegan Appetizers and Snacks

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

A slightly-healthier spin on a classic chips

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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.

Cauliflower makes an intriguing and nutritious grain-free crust in this Paleo vegan alternative to pizza.

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.'

This all-purpose chip recipe is all about options

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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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.

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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.

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.

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.

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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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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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Caramelized apples turn cauliflower soup into a sensational appetizer.

If you think warm buttered popcorn smells good, wait until you get a whiff of truffle oil in the mix.

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Peeled cherry tomatoes soak in a spicy vinaigrette for an elegant starter. Peeling tomatoes goes faster than you’d think.

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Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven.

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