Avocado-Stuffed Mushrooms

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.

Chickpea-Herb Flatbreads

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.

Creamy Gazpacho

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 base for garden-fresh stars like tomato, roasted red pepper, garlic, and fresh herbs. Try it as a starter, or for a cocktail party, divvy up small portions in cocktail or shot glasses.

Spicy Baked Sweet Potato Fries

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 cooking spray and spices before a shift in the oven.

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

Portobello-Pepper Kale Wraps

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.

Hearts of Palm Cakes

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 just happen to bear a surprising resemblance to crab and offer nutty flavor notes. In tandem with chickpeas, green onions, celery, bread crumbs, and seasonings, this “it 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.

Baba Ghanoush

Rich, silky, sesame-forward baba ghanoush is like the Clark Kent and Superman of the vegan dip world. By day, the eggplant spread makes 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 ghanoush.

Air-Fryer Spiced Cashews

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. 

Tofu Spring Rolls

You can customize these simple, vegan spring rolls with a store-bought or homemade baked tofu in your favorite savory flavors (we love teriyaki or sriracha). Want a little extra bite? Add some tender vermicelli noodles.

Test Kitchen Tip: Like things spicy? Whip up some homemade sriracha or fermented pepper sauce to serve alongside your spring rolls or anything that needs a kick of heat.

Roasted Pumpkin Guacamole

Add striking color, sweet, earthy notes, and staying power to homemade guacamole with diced bits of roasted pumpkin or butternut squash. The classic components (avocado, onion, lime, peppers, and cilantro) are still here, but roasted vegetables and a topping of pumpkin seeds make this easy vegan appetizer fall-ready (not to mention crowd-pleasing).

Veggie Banh Mi Pizza

This meatless mashup between pizza and a popular Vietnamese sandwich features homemade dough (don't worry, it's easy!) and a simple base layer of rice vinegar, honey, sesame oil, soy sauce, and hoisin sauce. It's so delicious, you might just want to double the batch.

Chile-Cumin Roasted Chickpeas

Easy to fix 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 nosh. 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.