Easy Vegan Appetizer Recipes That Everyone Can Share

From dips to summer rolls to delivery-rivaling pizzas, these plant-based recipes will really grow on you.

Jacob Fox
Jacob Fox

Whether you’re fully vegan or are just aiming to eat more plants, these easy vegan appetizer recipes prove that there’s so much more still on the menu than you might think. (Psst…you need not resign yourself to declaring plain ol’ crudités as your app!) From easy make-ahead vegan appetizer dips to vegetable-rich soups to flatbreads, crostini, stuffed mushrooms, and other passed appetizer options, our best vegan appetizers show off the many ways you can make plant-based eating something everyone wants to try.

Avocado-Stuffed Mushrooms

Andy Lyons
Andy Lyons

Stuffed mushrooms often include ground meat, or at least cheese. But this easy vegan appetizer is 100% plant-based—and overflowing with fresh flavors. Buttery avocado stands out next to the crunchy toasted hazelnuts inside the umami roasted mushrooms. Tangy, vinegar-tossed onions cut through the richness of all of the above.

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Chickpea-Herb Flatbreads

Jason Donnelly
Jason Donnelly

Take a store-bought flatbread on a “vacation” to the Mediterranean. Instead of marinara, Alfredo, or olive oil, the “sauce” for this vegan appetizer features a bounty of fresh herbs, tahini, chickpeas, and lemon; it’s kind of like a deconstructed and delicious hummus. Top with fresh vegetables and even more herbs, then slice into wedges to share.

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Creamy Gazpacho

Carson Downing
Carson Downing

Yes, we know it looks like this chilled soup recipe is thickened with cream or milk. But don’t let the photo fool you; this easy vegan appetizer gets its gorgeous pink hue and a lusciously creamy texture from a surprising plant-based protein source: silken tofu! Since the tofu takes on whatever flavors you pair it with, it acts as a silent yet sturdy addition to the garden-fresh stars, including tomatoes, roasted red peppers, garlic, and fresh herbs. Try it as a starter, or for a cocktail party, divvy up small portions in cocktail or shot glasses.

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Sweet Potato Fries with Roasted Garlic Ketchup

Jacob Fox
Jacob Fox

When dining at a pub, sports bar, or casual restaurant, we’re firm believers that ordering a basket of fries for the table is always a wise move. Recreate the experience at home via this vegan appetizer recipe that’s perfect for tailgate gatherings (or homestyle any time, as an app or side dish for dinner). There’s no deep-frying or air-fryer required; these sweet potato wedges score their fluffy-on-the-inside, crunchy-on-the-outside texture thanks to a coating of olive oil before a shift in the oven. Enjoy with a cup of jazzed-up ketchup—our easy semi-homemade condiment recipe takes just 3 minutes.

Related: 3 Ways to Make Your Own French Fries Without a Deep Fryer

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Portobello-Pepper Kale Wraps

Jacob Fox
Jacob Fox

Falling somewhere between a lettuce wrap and a low-carb twist on vegetarian tacos, this vegan appetizer really allows vegetables to take centerstage. Schmear large leaves of fresh kale with garlicky cashew cream. (It reminds us of Alfredo, just minus the dairy!) Pile on a generous scoop of sautéed mushrooms and peppers, and finish with a spicy Asian-style slaw.

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Hearts of Palm Cakes

Blaine Moats
Blaine Moats

The first time we saw, and even tasted, these crispy fritters, we swore they were crab cakes. Yet there’s no crab or animal products of any kind involved! Shredded hearts of palm bears a surprising resemblance to crab, and offers a nutty flavor note. In tandem with chickpeas, green onions, celery, bread crumbs, and seasonings, the “this can’t be vegan” vegan appetizer recipe will blow everyone away. That’s especially true when you pair it with the tofu-based homemade remoulade sauce.

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Baba Ganoush

Jacob Fox
Jacob Fox

This rich, silky, sesame-forward eggplant spread is like the Clark Kent and Batman of the vegan dip world.  By day, it’s a brilliant grain bowl or mezze platter addition. By night, the easy make-ahead vegan appetizer will fly off your snack spread—especially if you serve it atop toasted baguette slices and finish with a drizzle of fruity olive oil and fiery crushed red pepper flakes.

Test Kitchen Tip: Pita wedges, veggie slices or sticks, and crackers also make ideal companions for a big bowl of Baba Ganoush.

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White Bean Arugula Crostini

Andy Lyons
Andy Lyons

True, classic bruschetta with tomato, basil, and balsamic is a plant-based option. But nearly all of your guests have been there, noshed on that. So why not try a new crostini recipe that also falls under the easy vegan appetizer umbrella? Hearty cannellini beans, peppery arugula, sweet-tart sun-dried tomatoes, and verdant fresh parsley steal the show when you showcase them on crunchy slices of toasted country bread.

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Air-Fryer Spiced Cashews

Carson Downing
Carson Downing

Sweet, tangy, salty, and spicy all at once, these spiced nuts might just be the real reason the slogan “bet you can’t eat just one” was created. Invest a mere 5 minutes of prep time to toss the cashews with brown sugar, lime, garlic salt, chili powder, and cumin, then air fry until golden, crunchy, and infused with flavor. This easy make-ahead vegan appetizer can hang out at room temp for up to a full week—and can also double as a thoughtful food gift.

Related: 25 Tasty Air-Fryer Recipes That Showcase the Appliance's Versatility

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Veggie Summer Rolls with Almond Sauce

Adam Albright
Adam Albright

The tender vermicelli noodles, crunchy mixed vegetables, and fresh herbs definitely make a statement in this Asian-inspired recipe; both flavor-wise and by peeking out through the translucent rice paper wrappers. But if you ask us, the real MVP of this vegan appetizer is the complex-tasting and utterly craveable almond sauce. Beyond the almond butter, a simple mix of tangy, sweet, spicy, and smoky pantry staples make the dunkable blend over-the-top tasty.

Test Kitchen Tip: Love the almond sauce as much as we do? Toss it with cooked pasta and vegetables, a la Thai peanut noodles.

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Roasted Pumpkin Guacamole

Reed Davis
Reed Davis

Add even more staying power, a sweet, earthy element, and additional visual appeal to homemade guacamole by stoking it with roasted diced pumpkin or butternut squash. The classic components (avocado, onion, lime, peppers, and cilantro) are still here. But the roasted vegetables and a topping of toasted pumpkin seeds make this easy vegan appetizer especially fitting for fall—and especially crowd-pleasing.

Related: How to Soften an Avocado 4 Ways (Plus 2 Ways to Never Try)

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Green Pea Hummus Roasted Veggie Flatbreads

Jason Donnelly
Jason Donnelly

Hummus is good for dipping and great for dressing up in countless ways! For this vegan appetizer recipe, we use it to get a head start on the make-shift sauce for the party-friendly flatbreads. A few extra ingredients boost the taste and the texture, and once you top the hummus-adorned flatbreads with roasted vegetables, no one will even notice there’s zero cheese or meat involved.

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Caponata Sicilianata

Blaine Moats
Blaine Moats

If you like ratatouille, then chances are high that you’ll love this vegan appetizer. It’s like the Italian cousin to the classic, Pixar movie-immortalized French vegetable dish—made appetizer-style. Chunky pieces of eggplant, summer squash, tomatoes, onion, and celery act as the foundation. Sweet raisins, tart tomato paste, sweet brown sugar, and briny olives and/or capers round out the well-balanced cast of characters.

Test Kitchen Tip: Since the caponata can get a bit saucy, we recommend serving it in a bowl with the crostini on the side so the bread doesn’t get too soggy.

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Chile-Cumin Roasted Chickpeas

Andy Lyons
Andy Lyons

Easy to pop and a cinch to customize with whatever seasonings you’re in the mood for at the moment, roasted chickpeas are a make-ahead snack that we love to pack with us for a grab-and-go snack. This simple, budget-friendly option can also easily flex as a vegan appetizer! Coat the drained and rinsed legumes with olive oil and spices that are reminiscent of a bowl of chili, then roast until crunchy. Add them to a cheese board as a crunchy component instead of (or in addition to) nuts, or scatter bowls around the room with spoons or scoops to dish up single servings.

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