Crispy and Comforting Broccoli Cheese Tops
Simple Mashed Potato Waffles
Jalapeño Hush Puppies
Popcorn Tofu
Beer Battered String Bean Fries
Crispy crunchy Beer Battered String Bean Fries are a crowd pleaser any day of the year! In Alison Edmund‘s recipe, the green beans make french fries healthier, but if you want to make this recipe even cleaner you can reduce the amount of frying oil or bake them. The lager used in the batter adds another layer of rich flavor to the fries. Grab your favorite sauce and get to dippin’.
Nut-Free Nacho Cheese Dip
Spicy Chipotle Black Eyed Peas Hummus
Paleo Seven Layer Dip
German Wholegrain “Brezels” With Vegan Cheese Sauce
Potato Onion Cheese Spread
Bourbon Caramel Popcorn Vegan Bourbon Popcorn
Brownie S’mores
Churros With Lime Sugar and Caramel Sauce
Churros With Lime Sugar and Caramel Sauce? Yes please! Everybody loves churros, and when you show up to the party with these bad boys, everyone will love you even more. Paired perfectly with a caramel sauce, Trine Rask‘s recipe is just… well, amazing.
Buffalo Tofu ‘Wings’
Cauliflower Tots With Herbed Tofu Dip
Tater tots were a coveted high school lunch staple for many of us. Well, these Cauliflower Tots With Herbed Tofu Dip are like tater tats 2.0 — and they’re so good, you’ll never want to share them with anyone. Cauliflower is cooked then blended with bread crumbs and plenty of seasoning, then shaped and baked until crispy on the outside. These baked tots paired with the herbed tofu dip make a great appetizer for game day, movie night, or a weekend snack.
Roasted Red Pepper Almond and Harissa Dip
Need a last minute appetizer to serve to company? Forget salsa! Try something new, like this Roasted Red Pepper Almond and Harissa Dip. It’s infused with Egyptian flavors is quick and simple to make, but it’s bursting with flavor. Red bell peppers and almonds are puréed with caraway seeds, cumin, coriander, and chili flakes to make it spicy. Serve it with crackers and crisp veggies.
Korean BBQ Wonton Nachos
These crispy Korean BBQ Wonton Nachos are fusion food at its finest. Wonton wrappers are sliced into nacho shapes, then baked until crispy and given the works — vegan Korean “pork,” barbecue sauce, spicy jalapeños, avocado, and fresh cilantro. Your guests will devour these in an instant.
Spicy BBQ Cauliflower Wings With Cashew Dipping Sauce
Cauliflower wings are the perfect finger food for you and you friends to grub down on and these Spicy BBQ Cauliflower Wings With Cashew Dipping Sauce are especially good. The baked breading provides a tasty, crunchy mouth feel to the cauliflower that is finished with some tangy spice from the sauce. Forget game day, these are for every day.
Noodle Wrapped Potato Bundles
This creative appetizer is absolutely delicious — Noodle Wrapped Potato Bundles! The noodles create a super-crisp layer over molten-soft potatoes. If you are making these for a large party, wrap them up the night before and refrigerate them. The next day, fry or bake them just in time and you’ll have guests swooning over these …. and don’t forget! Dip them generously in your favorite condiment and serve straight out of the oven!
Healthier Roast Garlic and Onion Dip
Need a dip for the weekend game day get-together that doesn’t break the calorie bank? This Healthier Roast Garlic and Onion Dip is a real crowd pleaser — there won’t be any leftovers. Start by caramelizing two whole heads of garlic. Then, you toast some dehydrated onions and add them to flavorful seasonings: parsley, celery seeds, roasted scallions, and nutritional yeast. Blend it all up with some silken tofu and it’s good to go!
Baked Cashew Mozzarella
Remember mozzarella sticks? Well, this Baked Cashew Mozzarella is like the grown-up version — because sometimes, we all need some breaded cheese in our lives. These cashew mozzarella sticks are crispy on the outside and gooey on the inside just like you dreamed they would be.
Twice-Baked Potato Bites With Coconut Bacon
These Twice-Baked Potato Bites With Coconut Bacon are a delicious and unique treat to serve at your next get together. Stuffed with a creamy and buttery mixture of potatoes, sour cream, and chives, and then topped with smoky, maple coconut bacon, these bites are bound to be a crowd favorite! Serve with some extra sour cream on the side for dipping.
Beer Battered Chicken of the Woods Mushrooms
The only thing better than a vegan appetizer is one that’s quick and easy to make. These Beer Battered Chicken of the Woods Mushrooms are just that. They’re snackable full of subtle flavor. Customize the recipe with whatever spices you like and serve with vegan tartar sauce!
Kung Pao Cauliflower Bites
The sauce on these Kung Pao Cauliflower Bites will change your life. It’s spicy, sweet, umami, and the perfect coating to these crispy cauliflower bites. Serve these as an appetizer with extra sauce on the side for dipping. Or, serve them with rice as a meal — believe us, you’ll want to eat these day in and day out.
Spinach Dip Rolls
Dairy-free spinach dip is fantastic, but how do you make it even better? You stuff it in a crescent roll, season it with garlic and onion powder, and roll it in crunchy bread crumbs. These Spinach Dip Rolls are easy to make and even easier to eat, so you might want to double up on the batch if you’re making it for a party. If you really love spinach dip, you can even dip your spinach dip rolls in any extra filling. Now that’s what we’re talking about.
Yuca and Black Bean Chili Plantain Cups
Bread bowls are so last year. Step up your chili game with these bite-sized Yuca and Black Bean Chili Plantain Cups. This recipe piles a hearty yuca and black bean chili into a crispy, homemade plantain cup for the bet chili dish this side of the border.
Korean Barbecue Tofu ‘Wings’
There’s nothing like the sweet, tangy, hot taste of Korean barbecue! In this recipe for Korean Barbecue Tofu ‘Wings’, tofu triangles are marinated in a homemade Korean barbecue sauce and then baked until the edges are just a tiny bit crispy and the sauce on the outside is that addictive stickiness that makes barbecue wings so craveable. These are the perfect appetizer for any occasion.
Parsley Sesame Pizza Dough Twists
Who says pizza dough can only be used for making pies? Try something new and make these fun Parsley Sesame Pizza Dough Twists. You could sprinkle them with all sorts of herbs, but this particular recipe calls for plenty of parsley and garlic. Buttery and fluffy, these are addictively good on their own or you could pair them with a tasty dip for the ultimate appetizer or snack.
Curried Tofu and Butternut Squash with Spicy Vegan Feta Aioli
One day I was in the mood for a sandwich. I was thinking about making butternut squash and caramelized onions sandwiches but then I asked hubby what he would like and he wanted tofu in the sandwiches. That’s how this sandwich was born. The sweetness of the squash just begs for it to be cooked with spicy flavors like chile powder, paprika and curry powder. The tofu is crisp, the onions soft and sweet and a salty/spicy dressing balances it all. To make 4 of these sandwiches, start by making the caramelized onions: In a skillet or deep saute pan with a lid, heat 1 Tbs. vegetable oil over medium-high heat. Add 2 large onions that have been halved and thinly sliced to the pan and cook, tossing frequently, until they just start to soften, about 4 minutes. Sprinkle with salt, pepper and garlic powder. Reduce the heat to medium-low and continue to cook, stirring frequently, while the onions shrink in size and soften. You do not want them to turn brown. Cover the pan to help them along. It should take about 30 minutes for the onions to become shrunken, soft and sweet. When they are done, transfer them to a bowl and set aside. To make the butternut squash: Preheat the oven to 400 degrees. Peel the butternut squash. Cut the squash in half so that you separate the long neck from the round part of the squash. We will only use the long part; you can chop the round part into cubes and freeze for later use. Cut the tip off the neck of the squash and then cut the neck into 4 slices. If you are using a really big squash, you can cut the neck into 8 thinner slices. Place the slices on a baking sheet lined with parchment paper. Brush the slices with oil and season with 1 tsp. each curry powder and paprika and salt and pepper. Roast the squash until browned and tender, about 20 minutes, flipping the slices halfway through. You want the squash to be tender but not super-soft. When it’s done, remove from the oven and set aside.
To make the tofu: Cut a pressed and drained block of extra-firm tofu in half, width-wise, and then cut each half into 4 slices for a total of 8 thin slices. Place ¼ cup flour in a shallow dish or bowl and season with 2 tsp. curry powder and 1 tsp. salt. Lightly coat the tofu slices in the seasoned flour. Heat 2 Tbs. oil in a skillet over medium-high heat. Cook the tofu slices in the skillet until browned and crisp, about 4 minutes per side. You will need to cook the tofu in batches. Transfer the tofu to a paper towel-lined plate and set aside. To make the aioli: In a small bowl, mix 1/3 cup mayo and 1/3 cup vegan feta. Stir in 2 tsp. hot sauce and taste for seasoning adjustments. Add salt if necessary. Toast 8 slices of bread to your desired crispness. To assemble the sandwiches: Slather the aioli on the toasted bread. On one slice of bread, layer some greens, a slice of butternut squash, two slices of tofu and the caramelized onions. Top with another slice of bread. Repeat to make the remaining sandwiches. For another amazing tofu sandwich, try this Grilled Buffalo Tofu Po’ Boy with Apple Slaw.
Vegan Reubens
I never had a Reuben until I became vegan so I have no previous experience to compare to but I can tell you I love the vegan version. Marinated tempeh, pungent sauerkraut, and creamy Russian dressing all layered between crispy slices of toast. Yum! Try my Tempeh Reuben Sandwiches, The Magical Tempeh Reuben or Mayam Bialik’s Vegan Reuben Sandwich. Another tempeh sandwich you’ll love is this Vegan Tempeh Tomato Herb Sandwich.
Mediterranean Panini
I love Mediterranean flavors. This sandwich combines grilled and roasted veggies with bright pesto, green spinach and gooey vegan cheese. Cut 1 large eggplant, 1 large yellow squash, 4 roasted red peppers and 1 large tomato in long slices, about ¼ inch thick. Brush one side of the veggies with olive oil, sprinkle with salt and pepper. Cook eggplant, squash, red pepper, and tomato on grill pan, oiled side down. While they are cooking, brush the top side with oil and season with salt and pepper. Grill until they are softened and browned on both sides. Transfer to a plate and set aside. Cut 4 rolls in half and spread your favorite pesto on both sides of bread. On the bottom half of the roll, layer eggplant, squash, roasted red pepper, tomato, and spinach. Drizzle balsamic vinegar on top. On the top half of the roll, sprinkle vegan mozzarella on the pesto. Press down so the cheese doesn’t fall off. Put sandwich together. Heat the sandwich on the grill pan. Press down with another heavy pan and a weight on top, for just a few minutes to melt the cheese. Cut in half and serve. Another recipe with similar ingredients is this Roasted Eggplant Sandwich with Caramelized Onions.
Portobello Mushroom Philly Cheesesteaks
Philly Cheesesteaks were my favorite sandwich in the whole world, although I never had an authentic one from Philly. Crispy bread and melted cheese…yum! When I went veg, the first sandwich I had was a vegan version of a Philly made with mushrooms. It wasn’t long before I made my own version and now you can make it too. Preheat the broiler. Heat a deep skillet with 1 Tbs. olive oil. Add 8 sliced large Portobello mushroom caps and let brown, about 8-10 minutes. Add 4 minced garlic cloves, 1 tsp. dried thyme and ½ tsp. black pepper. Mix well. When the mushrooms are browned and shrunken, add ½ large onion, sliced and salt to the skillet. Don’t add the salt until after the mushrooms are browned as it slows down their cooking. Cook about 5 minutes until the onion is caramelized and softened. Add 1 tsp. liquid smoke (optional) and 1 Tbs. vegan Worcestershire sauce and mix well. Continue to let cook about another 3-4 minutes.
Slice open 2 long or 4 short loaves of bread and place on a baking sheet. Apply the cooking spray (or drizzle olive oil) on the bread. Take a clove of garlic, cut the tip off, and rub the garlic on the bread (you may also use dried garlic powder). Spread vegan mayo on the bread, if using. Fill the loaves with the mushrooms. Top with vegan cheddar or Pepper jack cheese. Put the heroes in the broiler for about 4-5 minutes or until the cheese has melted. Cut the heroes into halves. Get a lot of napkins. You may also like this Jackfruit Philly Cheesesteak for another version of this favorite and this Best Ever Vegan “Steak” Sandwich on the Planet.
Vegan “Chicken,” “Egg,” and “Tuna” Salad Sandwiches
Growing up, we all had chicken salad, egg salad and tuna salad sandwiches. Well, just because you’re eating a plant-based diet, it doesn’t mean you can’t still enjoy them. It’s easy to make vegan versions of all them. Some recipes use tofu or tempeh while others use chickpeas. If you miss tuna sandwiches, try this Chickpea “Tuna” Salad Sandwich, Tuna-Free Salad Sandwiches, and this Chickpea Tuna Melt. Maybe chicken salad was more to your liking. In that case, make these Potato Chip-Encrusted “Chicken” Salad Sandwiches or these Crunchy Cranberry Chik’n Sandwiches. Egg salad sandwiches can be yours again with this Eggless Egg Salad Sandwich and these “Egg” Salad Sandwiches.
Eggplant Parmigiana
What’s more delectable than getting a big Italian hero filled with delicious eggplant, tasty marinara sauce and topped with gooey cheese? That’s what I thought. Read on. Preheat the oven to 350 degrees. Heat a grill pan over medium-high heat. Cut the ends off 1 large eggplant (peeling is optional). Standing it upright, cut the eggplant into thin slices, about ¼ inch thick. Brush the eggplant slices with olive oil. Sprinkle with salt and pepper. Place the eggplant slices on the grill pan, oiled side down. Cook until tender about 5 minutes. While the slices are cooking, brush the top sides with olive oil. Turn the slices over to cook on the other side. Depending on the size of the grill pan, you probably have to cook the eggplant in batches. Transfer the cooked slices to a plate and set aside. Cut 2 loaves of Italian bread in half and then cut them open so that you have 8 pieces of bread. Place them on a baking sheet. Cut off the end of a garlic clove and rub the garlic on the bread (or sprinkle some garlic powder). Brush some olive oil on the bread. Put the bread in the oven for just a couple of minutes; you just want the bread to get toasted. Remove the bread from the oven. On one hero, layer some eggplant slices. Top with marinara sauce and vegan mozzarella cheese. Add the top piece of bread. Wrap the hero in foil. This will not only hold it together while it cooks but will create steam to help melt the cheese. Repeat to make 3 more heroes. Place the wrapped heroes in the oven and cook for 10 minutes. Remove from the oven. Carefully unwrap the hero (be careful of the steam) and serve. For another favorite Italian sandwich, try this Meatless Meatball Sub and for a different flavor profile, try this BBQ Lentil Meatball Sandwich with Sweet Miso Coleslaw.
“Fish” Sandwiches
Don Lichterman
Sunset Corporation of America (SCA)
Sustainable Action Network (SAN)
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