Whether you are hosting or a guest at parties this holiday season, these vegan appetizers are the perfect table topper.
Vegan Walnuts, Sage & Cranberry Stuffed Holiday Mushrooms
Ingredients:
- 1 pound (16 ounces) large cremini mushrooms or small portobello mushrooms (about 12 mushrooms with a 2-inch diameter), stemmed
- 1 1/4 cups raw walnut pieces, divided
- 2 cloves garlic, smashed and peeled
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely diced shallots (about 2 medium shallots)
- 2 tablespoons finely chopped sage leaves
- 2 teaspoons minced fresh rosemary
- 1/4 teaspoon dried thyme
- 1/4 plus 1/8 teaspoon sea salt, divided, plus more to taste
- Freshly ground black pepper, to taste
- 1/3 cup dried cranberries, finely chopped
- 1 teaspoon sherry vinegar
- 1 tablespoon nutritional yeast flakes (for the walnut "parmesan")
- 1/4 cup flat-leaf parsley, stemmed and finely chopped (optional)
Complete Recipe at Blissful Basil
Cucumber Hummus Canapé
Ingredients:
- Cucumber-1 lebanese (sliced as 10 sections)
- Hummus - 1/2 cup
- Raisins-around 20 (2 per slice)
- Almond flakes-10
- Coconut oil-1 tsp
- Ground Chili/Cayenne Pepper/Paprika-for sprinkling over the top
Complete Recipe at Yes, I am Vegan
Crab Rangoon
Ingredients:
- 1 Tablespoon neutral high heat oil (I used organic canola oil)
- 5 Gardein crabless cakes
- 8 ounces non-dairy cream cheese (I used Go Veggie plain cream cheese)
- 1 teaspoon lemon juice
- 1/2 teaspoon non-dairy milk
- 3 green onions, white and green parts chopped small, divided
- 15 mini filo shells (I used Athens brand)
- Pinch of salt
- Optional: Serve with dipping sauce of your choice like sweet & sour or sweet chili sauce.
Complete Recipe at Cadry's Kitchen
Cranberry and Pecan Vegan Cheese Ball
Ingredients:
- 1 1/2 cups raw cashews, soaked in water 4-8 hours, drained and rinsed
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 1/2 tablespoonswater
- 1/4 teaspoon salt
- 1 cup sweetened dried cranberries, divided
- 1/2 cup chopped pecans
Complete Recipe at Oh My Veggies