10 Vegan Appetizers That Are Truly Unique!

What do you do when a vegan friend wants to come over to your house? Feed them vegan appetizers! Not only will you make something totally unique (or some of us may buy it) but they will be your friend forever and appreciate you going the extra mile! 

And my fellow vegans, no need to have that debate about veganism for the thousandth time outdoors when you can make these easy vegan appetizers at home. We realize that it is tough to maintain a semblance of social life and it’s challenging at first when you find yourself between the slices of sausage and the shrimp cocktail. So, making this within the privacy of your home is best. 

Vegan Appetizers: 10 Options To Wow Your Guests! 

If you tend to refuse invitations because even if it may be nice that people are interested and ask questions about veganism, you don’t want to keep debating, then this article is for you. 

Now that you’ve become fully vegan it will be easy to organize a vegan appetizer if you realize that there is much more variety and choice outside the eternal plate of cold cuts and cheese (or the classic vegan bread and salad leaves as decoration). 

It is often for this kind of situation that one remains flexitarian for years before becoming completely vegan. With a little organization and preparation, everything is manageable and these recipes appeal to everyone, so take advantage of these vegan appetizers!

Vegan Appetizer 1: Enough with the Hummus! 

Introduce your friends to the famous olive tapenade for spreads instead of hummus. 

You will need: 

  • 250 ml (1 cup) black olives preserved in oil, pitted
  • 1/4 cup (60 ml) fresh Italian parsley, roughly chopped
  • 2 tbsp. tablespoon olive oil
  • 2 tbsp. lemon juice
  • 1 C. 1 tbsp capers, drained
  • 1 garlic clove, crushed
  • 2 tbsp. fresh thyme
  • Freshly ground pepper, to taste

In the container of a food processor, put the olives, parsley, olive oil, lemon juice, capers, garlic and thyme. Finely chop and scrape the side of the container if necessary. The tapenade will keep in the refrigerator for up to two weeks in an airtight container.


  • Tapenade of green olives: Follow the recipe, replacing the black olives with 250 ml (1 cup) of pitted green olives.
  • Sundried Tomato Tapenade: Follow the recipe, replacing the black olives, parsley and thyme with 250 ml (1 cup) of sundried tomatoes and 60 ml (1/4 cup) of fresh basil.
  • Roasted Red Pepper Tapenade: Follow the recipe, replacing the black olives with 125 ml (1/2 cup) chopped roasted red pepper and 125 ml (1/2 cup) pitted green olives. 

The tapenade in three ways

You can also add it as a base absolutely anywhere, it is very easy to do.

  • Simple pasta:  Add 125 ml (1/2 cup) of sundried tomato tapenade to 250 g of cooked tagliatelle. Sprinkle with fresh oregano.
  • Crispy Crostini:  Cut a baguette into slices 0.5 cm (1/4 inch) thick. Brush with olive oil. Heat the slices of bread under the broiler and brown them well, turning them halfway through cooking for 1 minute. Spread with any tapenade.
  • Bocconcini Bites: Coat a mini bocconcini with black olive tapenade. Insert a toothpick into each bite.

Vegan Appetizer 2: Or, you can add another twist to your Hummus 

No matter how you put it, hummus is a spread that systematically pleases everyone. If you’re bored with the traditional one, make hummus with beans. 

For Hummus with beans:

Mix 100 g of cooked chickpeas with 100 g of cooked broad beans, 1 tablespoon of peanut puree, 1 clove of garlic, the juice of 1 lemon, 1 to 2 tablespoons of olive oil, parsley fresh or fresh coriander, chili, cumin, salt, and pepper. 

Add vegetable milk depending on the blender you use and the desired consistency. 

Serve fresh.

Vegan Appetizer 3: Lentil pate recipe

Have you heard of vegan pate? It’s very easy and much more economical than buying it ready-made. 

Cook 250g of green lentils in water and 12 cl of red wine with bay leaf, thyme and rosemary for about 20 minutes. 

Drain and put in the blender with 4 tablespoons of capers, ten pickles, salt, pepper, 2 tablespoons of malted yeast. 

Depending on the power of the mixer, add vegetable milk to obtain the desired consistency. Keep cool and serve on homemade bread or vegan crackers.

Vegan Appetizer 4: Seed cracker recipe

Mix 50 g of a mixture of seeds (flax, sesame, poppy), 100 g of chickpea flour, 3 tbsp. tablespoon olive oil, 4 tablespoons of water, salt, a mixture of berries, spices of your choice (Herbs, cumin, curry, chili). 

Spread the mixture on a baking sheet and bake at (150 °) for 45 minutes. Then break the crackers to the desired shape.

Vegan Appetizer 5: Summer maki recipe

For the makis:

Grate 1 granny apple and 1 cucumber then drain the juice. 

Cut melon into sticks. 

Take a sheet of nori, spread the grated vegetables evenly then add melon and sprouted seeds on top. 

Roll the makis then cut them and sprinkle with sesame seeds. 

For the sauce: 

Tamari sauce, peanut puree, sesame seeds to garnish and wasabi.

Vegan Appetizer 6: Vegan crackers recipe

To accompany spreads and pates of all kinds, what better than to bring a few crackers. 

You will need: 

  • A dehydrating plate
  • Carrots 
  • Flax, Chia, and Sesame seeds
  • Lemon 
  • Onion
  • Spices of choice: You can add garlic powder for an Italian twist or paprika with cumin for an Easter Twist. 

Grate 5 carrots. 

Blend 5 tbsp of flax, 5 tbsp of chia seeds, 5 tbsp of sesame in the blinder. 

Mix everything with lemon juice, 1/2 onion, 20 cl of water and spices of your choice to obtain a puree. 

Spread the mixture on a dehydrating plate and cook for 12 hours at 42 ° C. 

Turn halfway through cooking. 

Then break the crackers to the desired shape.

Vegan Appetizer 7: Freestyle tacos recipe

Make a unique vegan taco with a leftover ravioli dough if you’re done with eating pasta again and again. 

For the dough: 

Mix 200g of all-purpose flour, 2 tablespoons of olive oil, 10 cl of water, and salt. 

Separate into a small dough, roll them out and give them a round shape. 

Cook them in a pan for a few minutes, the dough must remain supple. 

Place them on a plate as you go and put a clean cloth on them so that they do not harden.

For the garnish: 

Cut an avocado into slices

Add a few slices of red cabbage, some radishes and sprouted seeds. 

Adapt the garnish according to the season.

For the sauce: 

Grind some pre-soaked cashew nuts, garlic, onion, malted yeast, cider vinegar, and vegetable milk to make it more fluid.

Vegan Appetizer 8: Vegan tomato bruschetta

Faced with a last minute invitation and not even time to drop by the store to buy something? At first glance, nothing vegan on the table, what to do? 

Improvise with some bread, tomatoes and a little olive oil. If you can find powdered garlic lying around and a little basil in the cupboards, it’s even better. In 5 minutes you can make these express bruschettas. And there you are, you are saved!

You will need:

1.5 cups chopped tomatoes

Large handful of basil, chopped finely

1/4 cup red onion, diced

2 tbsp olive oil + another 2 tbsp for brushing on bread

1 tsp vinegar

Salt and pepper to taste

6-8 slices of bread (baguette or ciabatta are best)

½ a clove of garlic

In a bowl, incorporate the tomatoes, basil and red onion and salt and pepper.  While the juices of these main ingredients mix thanks to the salt, let’s add more liquids like olive oil and vinegar.

Next, brush the sliced bread with olive oil on both sides. 

Now add the bread to a hot skillet or oven grill. 

Toast on every side for around 2-3 minutes if using a hot skillet or 5-7 in the oven.

Rub the garlic on the hard surfaces of the bread prior to topping generously with tomato and onion mixture. 

Serve right away or else it will become soggy. 

Vegan Appetizer 9: Vegetable crisps recipe

You will need:

  • A dehydrator 
  • Any vegetable (find one that is in season such as potato, beats, sweet potato carrots, zucchini, eggplant or leaves such as basil or beet tops). 

Cut into very thin strips (with a mandolin it’s easier and fine). 

In a salad bowl add the cut vegetables, olive oil and your choice: curry, cumin, chili, paprika, lemon, tamari, syrup. 

Mix so that the oil coats each strip well. 

Bake in a dehydrator at 42 ° C for about 6 hours. 

Turn halfway through cooking.

Vegan Appetizer 10: Raw beetroot mousse recipe

This raw beet mousse is a savory recipe that is a lovely vegan appetizer for a special meal. It also doubles as a dipping sauce!

Grate raw beets. 

Next, mix them with 1 tablespoon of peanut puree, 1 clove of garlic, the juice of 1 lemon, 1 to 2 tablespoons of olive oil, fresh parsley or cilantro, chili, cumin, salt, and pepper. 

Add vegetable milk depending on the blender you use and the desired consistency. 

Garnish with a touch of yogurt and equal amounts of diced fennel and apple topping. 

Also, garnish with walnuts and serve with a sprig of fennel fronds or fresh dill.


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