31 Best Gluten Free Appetizers Everyone Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Cheese Balls

Vegan Cheese Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT10M · Total: PT15M · Yield: [’25’]

Delicious vegan cream cheese combined with herbs and nuts to make a festive or party snack or appetizer.

Ingredients

• 350 g cashews (1 cup)
• 3 tbsp lemon juice (about 1 lemon )
• 2 tsp miso paste
• 2 tsp Dijon mustard
• 4 tbsp nutritional yeast
• 1 tsp sea salt
• 1 clove garlic
• 50 g dried cranberries
• 50 g chives
• 100 g pecan nuts

Instructions For the Cashew Cheese

1. Soak cashews in water for 6 hours, or boil for 10-15 minutes until softened.
2. Add all ingredients into a blender and blend. Keep pushing down the sides to ensure all is blended up well
3. You might need to blend 3-4 times depending on the strength of your blender.
4. When you are happy with the consistency, taste the vegan cream cheese and adjust the seasonings (add extra lemon juice or salt, or add in extra miso or nutritional yeast. It’s up to you!)

To make mini cheese balls for canapes

1. Toast the pecans (or other nuts or seeds)
2. Finely chop all the outer ingredients and mix together.
3. Using a mini icecream scoop or two teaspoons, make balls out of the cream cheese.
4. Roll in the cheese crust ingredients, then use your hands to ‘pat’ them in, ensuring even coverage.
5. To firm up the cheese balls, pop them in the fridge for an hour or tow.

To make one large cheese ball.

1. Line a small, deep bowl with clingfilm (saran wrap/glad wrap)
2. Add the vegan cream cheese to the lined bowl and push it in so it is even.
3. Chill for 25mins- 1 hour to firm up.
4. Turn out the cheese ball and press the flavourings of choice into the outside.
5. Serve with lots of crackers!

2. Cream Cheese Stuffed Mini Peppers

Cream Cheese Stuffed Mini Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’]

Cream Cheese Stuffed Mini Peppers is an easy appetizer recipe with only 6 ingredients and ready in 25 minutes.

Ingredients

• 1 lb mini sweet peppers (cut lengthwise and seeds removed)
• 8 oz cream cheese (softened)
• 3/4 cup cheddar cheese (grated)
• 2 tablespoons chives (more for garnish, or use minced green onion)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

1. Preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper. Set aside.
2. In a medium bowl, add cream cheese, cheddar cheese, chives, salt and pepper. Stir until thoroughly mixed.
3. Fill the peppers with filling, dividing evenly. It won’t be mounding over the peppers.
4. Place stuffed mini peppers on previously prepared baking sheets and bake for 15 minutes or until filling is hot.
5. Transfer to a platter, garnish with more chives and serve warm.

3. Hot and Cool Salsa Tater Tots

Easy Hot and Cool Salsa Tater Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 4

A close cousin of tater tot nachos (aka totchos), this presentation is even simpler. Baked tots are simply tossed with salsa, avocado, jalapeño, and cilantro. It’s a fun and festive appetizer that couldn’t be easier to make.

Ingredients

• 4 heaping cup frozen tater tots (look for an all-natural brand)
• 1 cup salsa (I suggest the refrigerated kind available in the supermarket produce section) or homemade salsa fresca (see link in Notes), plus more to pass around
• 1 medium firm, ripe avocado, pitted, peeled, and diced
• 1 jalapeño, most seeds removed, and sliced (or use a poblano pepper as a milder option)
• 1/4 cup coarsely chopped fresh cilantro
• Vegan sour cream for topping, optional

Instructions

1. Bake or air fry the tater tots according to package directions.
2. Once done, combine the tots with 1 cup of salsa along with the avocado, jalapeño, and cilantro in a mixing bowl and toss together gently.
3. Transfer the mixture to an attractive shallow serving container.
4. Serve warm. Everyone scoops a portion onto small plates. Pass around extra salsa and the optional vegan sour cream to top individual portions.

4. Guacamole

The Best Vegan Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

This easy vegan guacamole recipe is a classic! Guacamole makes a great healthy dip that’s quick to prepare and perfect as a snack or appetizer!

Ingredients

• 3 avocados (ripe)
• 1 lime (juiced)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 small red onion (finely diced)
• 2 roma tomatoes (diced)
• 1/4 cup fresh cilantro leaves (finely chopped)
• 1 jalapeño (seeds removed and finely diced)
• 2 cloves garlic (minced)

Instructions

1. In a large bowl, add the avocado and mash with a fork until desired consistency is reached (smooth or chunky).
2. Add the lime juice, cumin and salt and stir to evenly distribute.
3. Add the remaining ingredients and stir together. Taste and adjust seasonings as desired.

5. Air Fryer Coconut Shrimp

Air Fryer Gluten Free Coconut Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

This crispy air fryer coconut shrimp recipe is the ultimate gluten free party appetizer! Made using simple ingredients that you likely already have in your pantry, these crunchy shrimp are bursting with coconut flavor. Serve them with homemade sweet chili sauce for a delicious restaurant quality seafood recipe at home!

Ingredients

• 1 lb uncooked shrimp
• 1 cup gluten free all purpose flour
• 1 cup gluten free panko crumbs
• 1 cup unsweetened shredded coconut flakes
• 1 tbsp coconut sugar (or brown sugar)
• 1 tsp chipotle powder
• 2 large eggs
• 1/2 cup coconut milk
• 2 tbsp apricot jam
• 1 tbsp sweet chili sauce (2 tsp for less heat)

Instructions

1. Mix the dry ingredients. First make the flour mixture. In a medium mixing bowl add gluten free flour & gluten free panko breadcrumbs, then add spices if using. In a second bowl, make the coconut mixture by combining the unsweetened shredded coconut and sugar.
2. Make egg mixture. In a large mixing bowl, whisk together eggs and coconut milk, then add in fresh shrimp.
3. Coat the shrimp. First dip the shrimp into the flour mixture, then back into the egg and then into the shredded coconut. Repeat the process with each of the uncooked shrimp, placing on a baking sheet or large plate until finished.
4. Prepare to cook. If your air fryer needs preheating, preheat to 370F for 5 minutes then place the shrimp in a single layer in the air fryer basket. Air fry the coconut shrimp for 10-12 minutes at 370F. You may have to do this in batches depending on the size of your air fryer.

6. Breadsticks

Easy, Gluten-Free Breadsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT95M · Yield: [‘6’, ‘6 servings’]

These gluten-free breadsticks are easy-to-make and beyond delicious! Made with Caputo Fioreglut gluten-free flour – you’ll be amazed at their light and bready texture!This is our family-favorite recipe that we can’t stop making. I hope you enjoy them too!

Ingredients

• 2 cups Caputo Fioreglut Gluten-Free Flour (300 grams)
• 1 tablespoon granulated sugar
• 1 teaspoon instant yeast (I use Saf)
• 1 teaspoon salt
• 1 cup warm water (240 grams)
• 1 tablespoon olive oil (plus more for greasing)
• 2 tablespoons butter (melted)
• ½ teaspoon garlic salt (I like Lawry’s)
• 1 ¼ cup shredded mozzarella cheese
• 1/3 cup freshly shredded parmesan cheese

Instructions

1. In the bowl of a stand mixer, combine the gluten-free flour, granulated sugar, instant yeast and salt. Mix to combine.
2. With the mixer running on low, slowly add the water and oil. Increase the speed to medium-high and beat for 5 minutes.
3. Using an oiled spatula, scoop the dough into a medium-sized oiled bowl. (I rub a tablespoon of oil on the sides/bottom of the bowl so the dough doesn’t stick while it rises.)
4. Cover and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
5. Meanwhile, place a pizza stone in the oven and preheat the oven to 475F. Let the pizza stone preheat for at least 20 minutes.
6. Spray a large piece of parchment paper (about the size of a baking sheet) with cooking spray. Using oiled or wet hands, press the dough into a long rectangle that is ⅓ inch thick. Let rise for another 10 minutes.
7. Slide the parchment paper on the pizza stone and bake for 10-15 minutes. Mix together the melted butter and garlic salt. Remove the parchment paper/dough from the oven and spread the melted butter/garlic salt over the dough. Sprinkle the mozzarella/parmesan cheese over the top.
8. Slide the dough off the parchment paper onto the baking stone and cook for another 5-10 minutes, until golden brown and crisp on the bottom.
9. Let cool for 5 minutes then slice in half the long way, and then into 1 to 1 ½ inch strips.
10. Serve with marinara sauce for dipping if desired. Enjoy!

7. Pizza Hummus

Pizza Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’18’]

Pizza Hummus is a creamy, savory dip packed with bold Italian-inspired flavor. Easy to make and perfect for dipping or spreading, it’s a fun twist on traditional hummus.

Ingredients

• 3 cups garbanzo beans
• 1 1/4 cups water
• 3 3/4 teaspoons basil ((dried))
• 1 1/2 teaspoons salt
• 3/4 cup nutritional yeast
• 1/4 cup olive oil
• 4-5 cloves garlic
• 1 tablespoon crushed red peppers ((or to taste))
• 1 1/2 teaspoons oregano
• 3/4 cup tomato paste

Instructions

1. Put all ingredients in a food processor, or high-powered blender.
2. Process/blend until the texture is smooth or somewhat chunky, as desired.
3. Serve at room temperature, or chilled.
4. Store in fridge.

8. Loaded Sweet Potato Skins

Healthy Sweet Potato Skins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H10M · Yield: [’10’, ’10 skins’]

A perfect appetizer for game day! These healthy sweet potato skins are crispy, filling, satisfying, and vegan friendly!

Ingredients

• 5 small sweet potatoes, scrubbed and dried
• 1 tablespoon + 1 teaspoon olive oil, divided
• 1/4 teaspoon salt
• 1/3 cup vegan sour cream
• 1/2 cup black beans
• 1 small or 1/2 large tomato, diced (about 1/2 cup)
• 1 jalapeño pepper, minced (about 3 tablespoons)
• Optional: 1/2 cup shredded vegan cheese
• For topping: extra vegan sour cream and sliced green onion

Instructions

1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
2. Pierce sweet potatoes with a fork. Rub potatoes with 1 teaspoon olive oil and 1/8 teaspoon salt.
3. Bake potatoes until fork tender, abut 40-45 minutes. Let cool until cool enough to handle.
4. Slice potatoes in half lengthwise. Scoop out the inside of the potatoes, leaving about 1/4-inch of potato as the shell, and transfer the scooped out flesh to a medium mixing bowl.
5. Brush the inside and outside of the skins with remaining olive oil.
6. Bake skins for another 10 minutes or until start to get crispy.
7. In the meantime, mash the sweet potato flesh in the mixing bowl using a fork or potato masher until smooth and creamy. Add sour cream, beans, tomatoes, jalapeño, and remaining salt to the mixing bowl and mix to combine.
8. Fill the insides of skins with sweet potato and bean mixture. Top with shredded vegan cheese if using.
9. Bake until skins are crispy, filling is warm and cheese is melted, about 10-15 minutes.
10. Garnish with additional sour cream and green onion, as desired. Serve immediately.

9. Shishito Peppers

Blistered Shishito Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT9M · Total: PT10M · Yield: [‘1’, ‘1 /2 pound’]

Blistered Shishito Peppers are a restaurant superstar, but are actually VERY easy to make at home. Surprisingly addictive, and terrific as either an appetizer or side dish!

Ingredients

• 1½ teaspoons extra virgin olive oil
• 8 ounces shishito peppers
• 1/4 teaspoon coarse kosher salt, (divided)

Instructions

1. Heat oil in a nonstick skillet over medium heat. Add peppers whole (do not remove stems or seeds), and toss to coat completely in hot oil. Sprinkle with ⅛ teaspoon salt.
2. Cook peppers, stirring frequently to be sure peppers are seared and blistered all over, for 9-10 minutes (or until peppers are done to your liking). You will see the peppers change from a rich, bright green to a more yellow-ish green and may notice some of them puff up with internal pressure before they deflate and are beautifully tender.
3. Toss with the remaining ⅛ teaspoon salt (or to taste), and serve immediately.

10. Spicy Shrimp with Feta Dip

Spicy Shrimp with Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: [‘4’, ‘4 -6 servings’]

This grilled Spicy Shrimp with Feta Dip is a quick and easy appetizer or light dinner that’s perfect for summer!

Ingredients

• 1 pound extra large peeled and deveined shrimp
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• Kosher salt and fresh ground black pepper to taste
• Juice of half of a lemon squeezed over shrimp after grilling

Instructions

1. In a small bowl combine the spices for the shrimp. Put the shrimp in a large bowl and toss them together with the spice mixture and a drizzle of olive oil until they’re coated. Skewer the shrimp onto metal skewers and set aside while you make the dip and preheat the grill.
2. In a food processor or blender add all of the ingredients for the feta dip. Purée until smooth. Taste for seasoning and adjust as needed. Add some extra crumbles of feta and chopped parsley to the dip and then refrigerate until ready to serve.
3. Preheat the grill to 400° F. When hot, oil the grates and then lay the shrimp skewers on them. Grill for 2-3 minutes then flip them over and grill another 2 minutes or until they are pink and opaque. Be careful not to over cook them.
4. Remove the shrimp from the grill and squeeze the juice of half of a lemon over the top of them. Let them rest for a couple minutes before remove them from the skewers onto a plate with the feta dip.

11. Whipped Ricotta Dip with Honey and Herbs

Whipped Ricotta Dip with Honey and Herbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 servings’]

This whipped ricotta dip is bright and fresh from basil and thyme and a little garlic and honey. It comes together in just five minutes and is perfect as a side for BBQs and tapas-style dinners.

Ingredients

• 1 cup ricotta
• 1 tbsp cream cheese
• large handful basil
• 1 tsp thyme leaves
• 2 tsp honey
• 1/2 tsp extra virgin olive oil
• 1/2 garlic clove (optional, you may wish to mince prior to blending)
• pinch salt
• pinch black pepper
• 1 tsp extra virgin olive oil
• thyme leaves
• black pepper (optional)

Instructions

1. Add all the ingredients for the dip (not the toppings) to a blender and blend for 5-10 seconds until slightly whipped and all the ingredients are combined.
2. Transfer to your bowl, and drizzle on some more olive oil and sprinkle with thyme leaves. Grind a little black pepper, if using.

12. Spicy Roasted Chickpeas

Spicy Roasted Chickpeas (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT110M · Yield: [‘6’, ‘6 small bowls’]

These vegan spicy roasted chickpeas are high in protein naturally. It’s a healthy snack that’s crunchy, spicy, and flavorful! Also, very easy to make and requires only 5 minutes of prep time.

Ingredients

• 14 oz can of chickpeas (400g)
• ¼ tsp hot chili powder
• ¼ tsp ground cumin
• ¼ tsp garlic powder
• ½ tsp paprika
• ¼ tsp curry powder
• Pinch of salt
• Olive oil spray

Instructions

1. Preheat the oven to 375F (190 C). Drain the cans and dry out the chickpeas with a kitchen towel. Spread them over a large plate and let them dry out naturally for an hour or so.
2. Roast them in the oven for 35-45 minutes. Stir in between for 1-2 times to make sure the chickpeas don’t burn. If they start burning, just take them out of the oven.The chickpeas should be dry and crunchy.
3. Mix all the spices. Once out of the over, spray the chickpeas with olive oil and toss them into the bowl with all the spices while they’re hot.

13. Smoked Salmon Bites

4-Ingredient Smoked Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 salmon bites’]

Smoked salmon bites can be prepared just in 5 minutes. They’re a healthy high protein appetizer that’s also high in fat. It’s nutritious, flavorful, and easy to make!

Ingredients

• Half a lemon
• Half an avocado
• 1 packet smoked salmon (100g, 3.5 oz)
• 1 small onion

Instructions

1. Slice smoked salmon into 1.5 inches (4 cm) wide strips. Mash half an avocado and squeeze in some lemon juice. It will keep the avocado from turning brown.
2. Slice the onion and layout the salmon strips. Place a teaspoon of mashed avocado onto the salmon and a little bit of onion.
3. Now roll the salmon around it and secure with a toothpick.

14. Cucumber Bites

Vegan Cucumber Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 cucumber bites’]

With a perfect balance of fresh, crunchy veggies and a creamy, decadent cheese topping, these Vegan Cucumber Bites are the ideal hors d’oeuvres for any party. Made with fewer than 10 ingredients and exactly zero cooking, they’re the low-lift, high-reward snack you’ve been looking for!

Ingredients

• 1 English cucumber
• 4 oz. vegan cream cheese, at room temperature
• 2 tablespoons vegan sour cream or vegan Greek yogurt
• 1 tablespoon fresh dill, finely chopped
• 4-6 fresh mint leaves, finely chopped
• 1/2 teaspoon garlic salt
• 1 teaspoon chives for garnish, finely chopped
• Black pepper for garnish
• Optional: 12-15 cherry tomatoes, sliced in half lengthwise

Instructions

1. Wash and peel the cucumber if you’d like (I personally think unpeeled looks pretty for this appetizer). Slice the cucumbers into 1/2″ thick rounds. Then, using a teaspoon, scoop out some of the seeds in the center of each cucumber to make a small well.
2. In a mixing bowl, combine the cream cheese, sour cream, dill, mint, and garlic salt, and mix until smooth and creamy.
3. Place the cream cheese filling into a piping bag with a star tip. If you don’t have a piping bag, you can use a plastic baggie with the tip cut off. Pipe about a teaspoon of the filling into the well of each cucumber.
4. If using cherry tomatoes, slice them in half and place them into the cream cheese filling.
5. Sprinkle the cucumbers with chives and black pepper, and serve!

15. Air Fryer Artichoke Hearts

Breaded Air Fryer Artichoke Hearts (Gluten-Free, Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’20’, ’20 Halves’]

A super easy, delicious, and crispy appetizer recipe! These breaded Air Fryer Artichoke Hearts are gluten-free, vegan, and allergy-free! Tossed in a lightly seasoned breading, there’s no oil needed for these healthy air fried artichokes. They’re a perfect party finger food to go along with a simple dairy-free yogurt dip!

Ingredients

• 2 (14oz) Cans of Whole Artichoke Hearts in Brine*
• 2 TB Dijon Mustard
• 1/4 Cup Unsweetened Non-Dairy Milk
• 1 Cup Plain Gluten-Free Breadcrumbs
• 2 Tsp Dried Parsley
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1/2 Tsp Black Pepper
• 1 (5.3oz) Container of Unsweetened Non-Dairy Yogurt
• 1 Tsp Lemon Juice
• Chopped Fresh (or Dried) Dill (to taste)

Instructions

1. Open your cans of artichokes and drain the liquid. Cut each artichoke heart in half, lengthwise, and place them cut-side down on a paper towel to dry. You can press more liquid out by using another towel on top and pressing down slightly on the hearts.
2. In a small bowl, mix together the dijon mustard and non-dairy milk.
3. In another bowl, mix together the breadcrumbs, parsley, onion powder, garlic powder, and pepper.
4. Prepare to bread your artichoke hearts by placing the two bowls, plate of artichokes, and air fryer basket in an assembly line.
5. Take a drained artichoke heart half and dip it in the dijon milk, then toss in the breadcrumbs, and then place it in the air fryer basket. Repeat until your air fryer basket in full (not overcrowded).
6. Air fry the breaded artichokes at 370°F for 5 minutes, flip each artichoke half over and air fry for another 5 minutes until golden brown. Repeat this cooking process until you’ve completed all the artichoke hearts you have.
7. To make the yogurt, simply mix together all ingredients, using spices and herbs to taste.

16. German Potato Salad

Easy German Potato Salad with Cucumber is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT90M · Yield: [‘4’, ‘4 people’]

A easy German potato salad made with cucumber and dill. The potato salad is based on a vinegarette made from broth, oil and vinegar.

Ingredients

• 1 kg potatoes (waxy potatoes such as red potatoes, Yukon Gold, Russet, Charlotte, Royal jersey or new potatoes)
• 150 ml vegetable broth/ stock
• 1 English cucumber
• 1 white onion (about 120 g / 4.5 oz)
• 2 tbsp fresh chopped dill (use more if you are using dried dill as the flavour is weaker )
• 1 tsp sugar
• 1 tsp mustard
• 3 tbsp sunflower oil (other vegetable oil )
• 3 tbsp white wine vinegar (alternativley use cider vinegar )
• salt and pepper

Instructions

1. Bring a large pot of water with the salt to boil. Wash the potatoes with the skin on and boil them until soft.
2. In the meantime, peel and finely dice the onion. Heatthe sunflower oil in a pan and fry the onions until translucent.
3. Pour the vegetable stock/broth into the pan and boil with the onions on medium heat for about 5 minutes.
4. Remove from the heat and season with salt, pepper, sugar and white wine vinegar and mustard
5. Once the potatoes are boiled you can peel them while still warm.  Slice the potatoes into 1 cm wide slices and place into a large salad bowl.
6. Wash the cucumber. You can peel it if you prefer, but that is optional. Using a vegetable mandolin, or a sharp knife slice the cucumber into thin stripes. Place in a colander and sprinkle with salt, this will drive our the excess moisture our of the cucumber.
7. Pour the warm dressing over the potatoes. Season with salt and pepper. Leave to cool for about an hour and the warm potatoes soak up the vinegarette.
8. Before serving, add in the cucumber and dill. Guten Appetit!

17. Stuffed Mushrooms with Ricotta and Spinach

Vegan Stuffed Mushrooms with Ricotta and Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

These festive vegan stuffed mushrooms are a delicious gluten-free appetizer perfect for entertaining packed with umami flavor and plant-based protein.

Ingredients

• 1 lb. or 450 g crimini (brown button) mushrooms (or portobello)
• 1 tbsp olive oil
• 3 cloves garlic
• 4.5 oz or 140 g baby spinach
• 1/2 batch vegan ricotta
• 1/2 batch vegan Parmesan
• 1 tbsp Italian seasoning
• salt and freshly ground black pepper to taste
• chopped chives (to garnish)

Instructions Prep vegan cheeses

1. First, make vegan ricotta and vegan parmesan cheese. You would need 1/2 batch of vegan ricotta and 1/2 batch of vegan parmesan. If you are using store-bought vegan ricotta and parmesan, skip this step.

Prep the mushrooms

1. As mushroom release a lot of liquid while baking, we will double bake them. The first time they will get cooked through and release juices which we’ll use for the stuffing, then stuff them and bake again to combine flavors.Preheat the oven to 400 F or 200C.Break the stems of the mushrooms and set aside to use for the filling. Place mushroom caps on a baking sheet (I use a grid over my baking sheet) with the hollow side up (the side where the stem used to be). Bake for 15 minutes or until they release juices.

Prep the spinach for the filling

1. While the mushroom are baking, prepare the stuffing. Finely chop the mushroom stems and mince the garlic. Heat a lug of olive oil in a large skillet and cook mushroom stems over medium-high heat for a few minutes, stirring often, then add garlic. Cook for 1 more minute and add baby spinach to the skillet. If you want the texture to be more fine, you can chop the spinach upfront but I didn’t do it.Cover the skillet with a lid and let cook until it decreases in volume. Add liquid from the mushroom caps. Let the liquid evaporate by letting it cook for a few more minutes.

Prepare the filling

1. In a large or medium mixing bowl, combine the cooked spinach with vegan ricotta, Italian seasoning and add some salt and pepper to taste.

Assemble

1. Stuff each mushroom cap with the filling (about 2 tablespoons per mushroom, depending on their size) and top with vegan parmesan.

Bake

1. Bake again for about 10 minutes until they start to get golden brown on top. Sprinkle with chopped chives or other herbs of your choice to garnish. Serve warm or cold. Enjoy!

18. Vegetable Rice Paper Rolls

Vegetable Rice Paper Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Rice paper wrappers – 8 to 10 sheets
• Rice vermicelli (thin rice noodles) – 100 g (3.5 oz)
• Carrot – 1 medium, julienned
• Cucumber – 1 medium, julienned
• Red bell pepper – 1 small, thinly sliced
• Lettuce leaves – 4 to 6 large leaves (romaine or butter lettuce)
• Fresh mint leaves – 1/2 cup
• Fresh cilantro leaves – 1/2 cup
• Firm tofu – 200 g (7 oz), optional, cut into thin strips
• Neutral oil – 1 tsp (for cooking tofu, optional)
• Hoisin sauce – 3 tbsp
• Creamy peanut butter – 2 tbsp
• Warm water – 2 to 3 tbsp
• Fresh lime juice – 1 tsp
• Crushed red pepper flakes or chili sauce – pinch
• Salt – pinch (optional)

Instructions

1. Soak the rice vermicelli in hot water until tender, about 5 minutes; drain well and cut into shorter lengths if needed.
2. If using tofu, pat dry, brush with a little oil, and pan-fry over medium-high heat until golden on all sides; slice into thin strips.
3. Prepare the vegetables and herbs: julienne carrot and cucumber, thinly slice red pepper, wash and dry the lettuce leaves, and pick the mint and cilantro leaves.
4. Make the dipping sauce: in a small bowl whisk together hoisin sauce, peanut butter, warm water, lime juice, and a pinch of chili flakes until smooth; adjust thickness with more water if needed and season with salt if desired.
5. Fill a wide, shallow dish with warm water. One at a time, dip a rice paper sheet for 8–10 seconds until pliable but not tearing, then lay it flat on a damp surface.
6. On the lower third of the wrapper, place a lettuce leaf, a small handful of vermicelli, and a row of carrot, cucumber, pepper, herbs, and tofu if using.
7. Fold in the sides of the wrapper, then roll tightly from the bottom to the top to enclose the filling.
8. Repeat with the remaining wrappers. Serve the rolls with the dipping sauce and extra herbs if desired.

19. Mozzarella Sticks

Gluten Free Mozzarella Sticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘8’, ‘8 pieces’]

These gluten free mozzarella sticks have a golden brown, crisp exterior with a gooey mozzarella cheese in the center. Perfect for a gluten-friendly appetizer or snack!

Ingredients

• 4 Mozzarella Cheese Sticks (Cut in half crosswise)
• 1/3 Cup Gluten Free All Purpose Flour (I used Bob’s Red Mill 1:1 All Purpose Gluten Free Flour)
• 1/2 t. Onion Powder
• 1/4 t. Garlic Powder
• 1/4 t. Kosher Salt
• 1/2 Cup Gluten Free Breadcrumbs
• 1/2 t. Kosher Salt
• 2 Large Eggs
• 1 tbsp Milk
• Canola or Vegetable Oil for frying (I used 2 1/2 Cups or 3/4 in up the side of the pot)

Instructions

1. Cut the cheesesticks in half crosswise and set aside. Combine gluten free flour, onion powder, garlic powder and 1/4 t. kosher salt in a small bowl and stir with a spoon.
2. In another small bowl combine the gluten free breadcrumbs and 1/2 t. kosher salt then stir with a spoon.
3. In another bowl whisk the eggs and milk together well with a fork. In a line put the flour bowl first then the egg then the breadcrumbs.
4. First dredge a cheese stick in flour and gently knock off any excess. Gently drop the stick in the egg and turn until evenly covered. Pull the stick out letting any extra egg drain off then place directly into the breadcrumbs.
5. Cover all sides and ends with breadcrumbs. Repeat the egg and breadcrumbs one more time and put onto the plate. Repeat with all the cheese sticks.
6. Place the cheese sticks in the freezer for 20 minutes. Meanwhile heat the oil in a large dutch oven on medium high heat checking the temperature with a thermometer until it reaches 400 degrees Fahrenheit.
7. Gently place two breaded cheese sticks into the hot oil and count 20 seconds before turning them over with a slotted spoon. Count to 20 again and turn over. Once the whole stick is golden brown remove from oil onto a paper towel lined plate. Repeat with all the breaded sticks then enjoy with marinara sauce.

20. Rice Paper Rolls with Tofu

Vegan Rice Paper Rolls with Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT55M · Yield: [‘8’, ‘8 rolls’]

These healthy vegan rice paper rolls are packed with crisp vegetables, marinated tofu, and served with a creamy hoisin peanut sauce.They’re light, refreshing, and surprisingly satisfying, making them the perfect summer meal.

Ingredients

• 1 block extra firm tofu (drained, pressed, and sliced (about 7oz/200g)*)
• 1 tablespoon soy sauce (or tamari/shoyu)
• 1 teaspoon sesame oil
• 2 tablespoons hoisin sauce (*)
• 2 tablespoons peanut butter (smooth or crunchy)
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon garlic powder
• 8 9-inch rice paper (( more if needed ))
• 6 leaves butterhead lettuce (or iceberg lettuce)
• 1 medium shredded carrot
• 1 cup mint leaves
• 2 oz rice vermicelli

Instructions Preparing tofu

1. Start by marinating tofu in soy sauce and sesame oil for 30 minutes to an hour.
2. Heat up a tablespoon or so of oil in a non-stick pan over medium-high. Pan-fry tofu or 2-3 minutes on each side, or until both sides are golden.

Other components

1. While the tofu is marinating, make the peanut sauce by combining all the necessary ingredients. Give it a taste, adding more seasonings if needed.
2. For rice vermicelli, soak it in boiling water for 2-3 minutes, or until they are cooked. Drain and set it aside.

Wrapping rolls

1. Add about an inch depth of water to a deep dish or pie pan. Dip rice paper for a few seconds on both sides.
2. Place rice paper on a damp and smooth surface, like a plastic chopping board or a ceramic countertop, with the smooth side facing down. Layer on the vegetables, noodles, and tofu, and top it off with a few mint leaves.
3. Gently pull off the edge of the wrapper nearest to the filling, and wrap it over the filling while simultaneously tucking it in.
4. Fold left and right edges in, and continue rolling up tightly until the roll is sealed.
5. Repeat for the remaining ingredients, and your tofu rice paper rolls are ready to be served!

21. Mexican Street Corn Dip

Mexican-Inspired Street Corn Dip (Fresh or Frozen Corn) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘6’, ‘Serves 6’]

The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!

Ingredients

• 3 cups corn kernels (about 4-6 ears of corn)
• 1 tablespoon butter
• 1 4-5 inch jalapeño pepper, minced (about 4 tablespoons)
• 1/4 cup diced red onion
• 1 1/2 teaspoons chili powder
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 1/2 tablespoons lime juice (about 1 lime)
• 1/2 cup crumbled cotija cheese
• 3 tablespoons chopped cilantro
• Salt, to taste

Instructions

1. In a cast iron skillet, melt butter over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
2. Add jalapeño, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cotija cheese, until cheese is melted and corn is evenly coated.
3. Remove from heat and stir in cilantro. Season with salt, to taste.
4. Serve warm, room temperature, or cold with tortilla chips. (I prefer warm!)

22. Bacon Wrapped Shrimp

Bacon Wrapped Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’30’, ’30 shrimp (approximately)’]

These delicious bite-size Bacon Wrapped Shrimp are the best quick and easy appetizer, perfect for game day, holidays, and special occasions. Made with juicy shrimp wrapped in crispy bacon and brushed with a sweet and spicy honey cajun glaze

Ingredients

• 1 pound shrimp (peeled and deveined)
• 8 pieces bacon (cut into quarters)
• 2 tablespoons honey (plus more for serving)
• ¼ cup olive oil
• 1 teaspoon Cajun seasoning (or Old Bay Seasoning)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon cayenne (optional)
• fresh parsley (to garnish)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Spray lightly with non-stick cooking spray. Set aside.
2. Cut the bacon slices into quarters (to make a total of 32 smaller pieces). Depending on how many shrimp you have, you may end up with a few pieces of extra bacon.
3. Wrap a quarter piece of bacon around each shrimp and secure it with a toothpick. Place them on the prepared baking sheet and repeat with the remaining shrimp.
4. In a small bowl, combine the honey, olive oil, Cajun seasoning, salt, black pepper, and cayenne. Use a pastry brush to brush over both sides of the shrimp.
5. Bake for 15-20 minutes, flipping halfway through, or until the shrimp is cooked and the bacon is crispy. Garnish with fresh chopped parsley and additional honey, if desired.

23. Mushroom and Lentil Pate

Easy Vegan Pate (Mushroom & Lentil) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’30’, ’30 servings’]

This easy to make Mushroom and Lentil Pâté is a classic for a reason. It’s very simple to make, but tastes so luxurious!

Ingredients

• 250 g chestnut mushrooms
• 250 g cooked puy lentils
• 3 cloves garlic
• 6 dried porcini mushrooms (you can also use dried shitake or other dried mushrooms. )
• 1 tsp thyme
• 1 tsp rosemary
• 50 ml brandy, wine or marsala
• 1 tbsp olive oil
• salt and pepper to taste.
• 50 g vegan butter
• 1 sprig fresh rosemary

Instructions For the Pate

1. Soak the dried porcini mushrooms in 100ml water.
2. Slice the chestnut mushrooms and garlic
3. Sautee the mushrooms and garlic in a pan with the olive oil until they reduce and look a little browned.
4. Remove the dried porcini from their water (save the water, you might need it later) and roughly chop.
5. Add the soaked, dried porcini to the pan of mushrooms, along with the herbs. Cook a little.
6. Add the wine/brandy/marsala and to the mushrooms and let it cook down. Season with a pinch of salt and pepper.
7. Let the mushrooms cool a little then add them all to your blender. Also add the cooked lentils here too.
8. Blend the pate until smooth. If it’s a little difficult to blend, add a little of the soaked mushrooms water.
9. The pate should be thick and smooth.
10. Spoon the pate into clean, dry jars or ramekins that would be nice to serve in.

Optional extra

1. Melt the vegan butter and pour over the pate in the ramekin so it forms a layer.
2. Pop on a sprig of rosemary and put the pate in the fridge to chill.

To serve.

1. Serve with plenty of crackers or fresh crusty bread.

24. Ham Roll Ups

Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 roll ups’]

Ham roll ups are a quick keto and high protein snack you can assemble in 5 minutes. It’s a great party appetizer or meal prep idea when you’re on a low carb diet. They’re flavorful, refreshing, and filling.

Ingredients

• 12 slices of ham (250g)
• 6 slices of mature cheddar
• 1 tbsp Yellow mustard
• Lettuce (shredded)
• 1 pickle
• Half a tomato

Instructions

1. Put two slices of ham on top of each other. Lay a slice of cheddar.
2. Cover it with a very thin layer of mustard, then add a little bit of shredded lettuce to the bottom of the ham. Then, a few thin slices of dill pickle and a thin slice of tomato. Make sure all of these are on one side of the ham.
3. Roll the ham, starting with the side with all the ingredients. Secure with a toothpick.

25. Spanish Devilled Eggs

Spanish Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’12’, ’12 servings’]

These Spanish Deviled Eggs combine the savoury flavours of Spanish cuisine in one tasty bite! Crispy chorizo sausage, green olives, paprika and a hint of spice take ordinary eggs and make them extraordinary!

Ingredients

• 1 dozen eggs
• 3 oz chorizo sausage (crumbled or finely chopped)
• 1 1/2 tbsp green or black olives (finely chopped)
• 1/4 cup mayonnaise (sugar-free)
• 1 tbsp dijon mustard
• 1 tsp olive juice
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup chives (finely chopped)
• 1 pinch cayenne pepper ((optional))

Instructions

1. Hard boil and peel a dozen eggs and cut them in half lengthwise.
2. While the eggs are cooking sautee the chorizo sausage over medium-high heat until it starts to get crispy. Set aside.
3. Pop the yolks of the eggs out carefully without tearing the whites and place the yolks in a medium bowl. Mash the eggs with a fork or potato masher.
4. Add the mustard, olives, olive juice, mayonnaise, black pepper, cayenne pepper and paprika and blend until smooth.
5. Place the egg white on a flat surface cut side up. Fill a piping bag with the egg mixture and with a large piping tip if desired. Pipe the egg mixture evenly back into the hollows of the cut eggs where the yolks once were.
6. Top with the crispy chorizo and finely chopped chives. Serve.

26. Baked Feta Dip

Baked Feta Dip with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT35M · Total: PT38M · Yield: [’10’]

Creamy and savory Baked Feta Dip with juicy tomatoes, garlic, and plenty of fresh basil is a simple appetizer perfect for serving with crackers, crostini, or crusty bread.

Ingredients

• 8 oz block feta cheese
• 2 pints grape tomatoes (1.5 lbs)
• 1 head of garlic (1/4 inch cut off from the top)
• 1/4 cup olive oil (extra virgin)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 2 tablespoon fresh basil (finely chopped)
• Cut up pita, sliced baguette, pita chips or crackers (for serving)

Instructions

1. Preheat oven to 425 degrees F. In a square 8×8 baking dish, place block of feta in the center. Spread grape tomatoes around it and tuck a head of garlic in the corner.
2. Drizzle everything with olive oil and then sprinkle with salt, black pepper and red pepper flakes.
3. Bake for 30 minutes and then broil for another 5 minutes or until golden brown.
4. Remove from the oven, take out garlic on a plate to cool down for 5 minutes and then squeeze the cloves over the dish. Using a large spoon, stir everything gently just to combine and garnish with basil.
5. Serve warm with a spoon and slices of pita, baguette or crackers.

27. Spicy Tuna with Crispy Rice

Spicy Tuna With Crispy Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT80M · Yield: [‘6’]

Spicy Tuna with Crispy Rice features a delicate fried rice cake topped with ahi tuna tossed in spicy Kewpie mayo, tobiko, black sesame seeds, and thinly sliced jalapeños. This fresh and zesty sushi dish is the perfect appetizer to spice up a date night at home or get-together with friends!

Ingredients

• 1 cup Japanese short grain rice
• 1½ cups filtered water
• 1 tbsp seasoned rice vinegar
• neutral cooking oil for frying (such as grapeseed oil, avocado oil, canola oil)
• 3 tbsp Kewpie mayo
• 2 tbsp Sriracha
• 1 tbsp sesame oil
• 2 tsp mirin
• ½ lb sushi grade fresh or flash frozen yellowfin or bigeye tuna steak
• 2 scallion greens finely sliced
• 2 tsp tobiko (optional)
• 2 tsp black toasted sesame seeds (optional)
• 1 jalapeno (thinly sliced)

Instructions Crispy Rice

1. Stovetop instructions – Place rice in a saucepan and use your fingers to agitate the rice. Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
2. Rice cooker instructions – Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
3. Make sushi rice – Transfer rice to a bowl and season with seasoned rice vinegar. Gently fluff and fan the rice, careful to not smash the grains.
4. Prepare in pan – Line a baking sheet with parchment paper or saran wrap. Gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut.

Spicy Kewpie Mayo

1. While the rice cools, make the spicy mayo and tuna mixture. To make the spicy mayo sauce, add Kewpie mayo, Sriracha, sesame oil, and mirin to a small bowl. Mix until the ingredients are incorporated.

Ahi Tuna Mixture

1. Use a sharp knife to mince the tuna. In a medium bowl, add minced fish, scallions, tobiko, and the spicy Kewpie mayo sauce. Gently fold the ingredients until the ahi is coated in the sauce.

Make Crispy Rice and Assemble

1. Cut rice – Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife.
2. Pan fry rice – Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden. Carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack.
3. Assemble – Arrange the crispy rice on a platter, then top with a spoonful of the tuna mixture, a sprinkle of black toasted sesame seeds, and a thin slice of jalapeno.

28. Spinach Artichoke Dip

Gluten-Free Vegan Spinach Artichoke Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT70M · Cook: PT8M · Total: PT78M · Yield: [‘9’]

This gluten-free vegan spinach artichoke dip is thick, creamy, and flavorful. It’s a delicious appetizer for parties and special occasions. Serve it warm with crackers or crunchy raw veggies for dipping.

Ingredients

• 4 cups tightly packed fresh raw baby spinach
• 1 1/2 cups chopped canned artichoke hearts
• 1 cup cashews
• 1 cup cold water
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon arrowroot starch/flour ((omit if necessary))
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• boiling water ((for soaking the cashews))

Instructions

1. Add the cashews to a bowl or small pot, then pour enough boiling water over the cashews to completely submerge them.
2. Cover the bowl or pot with a lid or plate and allow the cashews to soak for one hour.
3. When the cashews are finished soaking, drain and discard the liquid and rinse the cashews before adding them to a food processor or high powered blender.
4. Add the cold water, nutritional yeast, arrowroot starch/flour, salt, onion powder, garlic powder, and pepper, then process/blend until a smooth and creamy consistency is achieved.
5. Add the olive oil to a large frying pan on the stove and set the heat to low-medium.
6. Allow the pan to heat up for a couple of minutes, then add the spinach to the frying pan and saute until it is wilted (this should take about 2-3 minutes).
7. Add the artichokes and the blended cashew sauce to the frying pan, then continue to cook for three more minutes, stirring constantly to ensure it doesn’t burn.
8. Transfer the dip to a serving dish and serve warm, or store in an airtight container in the fridge for up to three days.

29. Buffalo Cauliflower Wings

Buffalo Cauliflower Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 Servings’]

The best Vegan Buffalo Cauliflower Wings! This super simple and easy recipe is just 5 ingredients and can be baked or air-fried! They’re the perfect spicy, crispy, and tender appetizer or healthy snack for game day! Gluten-free, keto, paleo, and allergy-free, these oil-free vegetarian wings will be a hit at your next party, even with the meat-eaters!

Ingredients

• 1 Head of Raw Cauliflower (cut into about 1-inch chunks)
• 3/4 Cup Cassava Flour (or Gluten-Free All-Purpose)
• 3/4 Cup Unsweetened Non-Dairy Milk (or Water)
• 1/2 Tsp Each: Paprika, Garlic Powder, Onion Powder (modify to taste)
• 1/4 Tsp Black Pepper (optional, to taste)
• 1 Cup Frank’s Red Hot Buffalo Sauce (any kind)

Instructions

1. Prepare your cauliflower by washing the head and removing excess leaves and stem.
2. Using a sharp knife, with the cauliflower down the middle (bottom side up), before using the spaces between the florets as a guide to cutting and breaking off about 1-inch chunks.
3. Set the pieces of cauliflower aside to prep the dipping batter.

Oven Instructions:

1. Preheat the oven to 450°F
2. In a wide bowl, whisk together the non-dairy milk, flour, and seasonings until smooth.
3. Now, dip each piece of cauliflower in the batter to fully coat every nook and cranny. Tap them on the side of the bowl to remove excess batter before placing them on a baking sheet lined with parchment paper or a Silpat.
4. Now, bake the battered cauliflower pieces in a preheated oven for 20 minutes, flipping them halfway through using tongs.
5. Remove the tray of cauliflower wings and use tongs to dip each piece in buffalo sauce, letting excess sauce drip off before placing them back on the baking sheet. You can also use a brush to glaze the wings.
6. Set the oven to broil and broil the buffalo cauliflower wings in the oven to crisp them, for about 6-10 minutes. You can also finish them off in the air fryer at 400°F for 5-8 minutes.

Air Fryer Instructions:

1. Preheat the air fryer to 400°F (if required by your model).
2. In a wide bowl, whisk together the non-dairy milk, flour, and seasonings until smooth.
3. Now, dip each piece of cauliflower in the batter to fully coat every nook and cranny. Tap them on the side of the bowl to remove excess batter before placing them in your air fryer basket.
4. In small batches, depending on the size of your air fryer, making sure the pieces have ample room and don’t touch, air fry the battered cauliflower for 15 to 20 minutes, shaking the basket halfway through, and flipped the pieces over so they don’t burn.
5. Use tongs to dip each cauliflower piece in buffalo sauce, letting excess sauce drip off before placing them back in the basket and or use a brush to coat them in the sauce.
6. Air fry the buffalo cauliflower for about 10 extra minutes to finish them off before serving.

30. Jalapeno Poppers

Vegan Jalapeño Poppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [’10’, ’10 servings’]

These vegan baked Jalapeño Poppers use a dairy-free cream cheese filling with garlic, nutritional yeast, spices, and potato chips for an easy appetizer. Make in just 30 minutes. Gluten-free!

Ingredients

• 10 fresh jalapeños
• 8 oz vegan cream cheese
• 2 teaspoons lemon juice
• 2 cloves minced garlic
• 2 tablespoons nutritional yeast
• pinch of cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup potato chips, crushed (check label to ensure vegan/gluten-free)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Wearing gloves to protect your hands, slice jalapeños lengthwise. Scoop the seeds and membranes out. Place jalapeño halves in even rows on baking sheet skin side down.
3. In a medium bowl, combine vegan cream cheese, lemon juice, garlic, nutritional yeast, cayenne pepper, and salt and pepper. Stir until all ingredients are incorporated.
4. Fill jalapeños with cream cheese mixture and sprinkle crushed potato chips on top. Bake for 10-13 minutes, careful not to burn chips on top. Serve immediately.

31. Courgette Fritter with Pine Nuts

Vegan Courgette Fritters with Pine Nuts (G.F. recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’20’, ’20 fritters’]

Delicious gluten free courgette fritters (or zucchini) made with pinenuts for a yummy crunch, as well as capers and fresh herbs!

Ingredients

• 3 large courgette / zucchini (grated)
• 4-5 tbsp milled linseed / flaxseed
• 5 spring onions / scallions (finely chopped)
• 4 cloves garlic (crushed / finely chopped)
• 2 tbsp capers
• 125 g pine nuts
• Chili to taste (optional)
• Handful fresh herbs (e.g. mint or basil – chopped finely)
• Salt and pepper to taste
• 110 g gram / chickpea flour
• Oil, for frying

Instructions

1. First, squeeze the water out of the grated courgette / zucchini by placing it, a few handfuls at a time, in a clean tea towel / muslin. Then wring out as much moisture as possible.
2. Put all the ingredients in a bowl, except the oil. Mix everything together well; don’t be scared to get your hands involved!
3. Form the mixture into patties. It should make around 20.
4. Add the oil to the pan and get the pan nice and hot so you can seal the outsides of the fritters (to avoid soggy bottoms!). Fry on each side for a few minutes or until nicely browned.
5. Remove from the pan and serve immediately or later. Sweet chili dipping sauce goes really well with them!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.