61 Best Vegan Appetizers Party Guests 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. Cowboy Caviar

Cowboy Caviar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Cowboy Caviar Recipe originated in Texas, made with black eyed peas, black beans, corn, red and green peppers, onion and a zesty lime dressing.

Ingredients

• 1 – 15.5 ounce can black eyed peas (drained, rinsed and dried)
• 1 – 5.5 ounce can black beans (drained, rinsed and dried)
• 1 – 15 ounce can sweet corn (drained and dried {2 ears of corn})
• 1/2 cup red bell pepper (diced small)
• 1/2 cup green bell pepper (diced small)
• 1/2 cup red onion (diced)
• 1/2 cup cilantro leaves (chopped lightly)
• 1-2 jalapeños (seeded and diced {optional})
• 1/2 cup olive oil
• 1/4 cup lime juice (fresh squeezed)
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1 Tablespoon sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 avocado (diced, optional)

Instructions

1. In a large bowl, combine the black eyed peas, beans, corn, red and green peppers, onion, jalapeno, and cilantro. Toss to combine.
2. In a bowl mix the olive oil, vinegar, sugar and spices.
3. Pour over the black eyed pea mixture.
4. Cover and place in the refrigerator for 30 minutes to 1 hour. Serve with crackers or chips.

2. Stuffed Dates

Stuffed Dates Recipe (Savory) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT18M · Cook: PT12M · Total: PT28M · Yield: [‘6’]

These savory stuffed dates are perfect for Christmas, New Year’s Eve, or any other special occasion. These date appetizers are the perfect finger food hors d’oeuvres for parties.

Ingredients

• 12 Medjool dates
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped toasted pecans
• 2 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped fresh sage leaves
• 1/4 teaspoon salt
• Optional ingredient: fresh chives to tie around the dates

Instructions

1. Add the finely chopped onions, extra virgin olive oil, and salt to a large nonstick pan on the stove set to medium heat. Sautee for about 10 minutes or until the onions are softened and golden brown.
2. Once the onions are golden brown, add the finely chopped fresh sage and sautee for two minutes.
3. Remove that mixture from the heat and allow it to cool off while you remove the pits from the dates.
4. Use your fingers to open up the dates and coax them into a bowl shape.
5. Once the onion mixture has cooled off for a few minutes, add the finely chopped toasted pecans and stir to combine.
6. Add a spoonful of the onion, sage, and pecan mixture to each date, then use your fingers to press the mixture firmly into the date.
7. Optional step: tie a fresh chive around each date. Make a knot to hold the chive in place.
8. Serve at room temperature.

3. Tortilla Rollups

Tortilla Rollups with Dairy Free Veggie Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’16’]

These Tortilla Rollups w/ dairy free cream cheese and fresh raw vegetables make the perfect appetizer, snack or light lunch. Perfectly bite size for small hands as well.

Ingredients

• 1 recipe Dairy Free Veggie Cream Cheese Spread
• 1 bell pepper ((cut into thin strips) (I used red, but use your favorite or whatever you have))
• 2 carrots ((halved and cut into thin strips))
• 3 radishes ((halved and cut into thin slices))
• 1 small cucumber ((halved and cut into thin strips))
• several handfuls arugula
• 8 tortillas ((your favorite))

Instructions

1. Lay a tortilla flat on a large plate or cutting board.
2. Spread about 3 tbsp of Dairy Free Veggie Cream Cheese Spread on the tortilla.
3. Place 3-4 pepper slices, 3-4 carrot slices, 4 radish slices, 3-4 cucumber slices and a sprinkling of arugula leaves on top of the cream cheese spread.
4. Roll up the tortilla as tight as possible.
5. Using a serrated knife, cut into equal bite size pieces.

4. Falafel

Middle East Falafel Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’]

Ingredients

• 1 can of chickpeas ((drained and rinsed))
• 1 medium onion (peeled and roughly chopped) or ½ cup frozen sliced onion
• 30g plain plant-based protein powder (I used pea protein isolate OR 4 tablespoons of chickpea flour or other gluten free flour)
• 4 teaspoons (cloves) minced fresh garlic
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander ((ground cilantro))
• ¼ teaspoon ground black pepper
• 30g (a handful) of fresh coriander leaves ((cilantro leaves))
• 30g (a handful) of fresh parsley leaves

Instructions

1. Blend all of the ingredients together in a food processor until it is all incorporated but don’t over-blend. The mixture should be chunky and you should be able to form it into a ball that sticks together. If it doesn’t stick together add 1 teaspoon more protein powder at a time until it is the right consistency.
2. Use a spoon or a small scoop to scoop some of the mixture. Roll it into a ball.
3. Repeat until all the mixture has been rolled into balls.
4. Follow the instructions below to cook with your preferred equipment.

Air Fryer

1. Line your air fryer basket with parchment paper or spray your basket with oil.
2. Place the balls into the air fryer basket making sure none of them are touching each other. You might have to do this in several batches if they don’t all fit.
3. You can also increase the crispiness of the falafels by spraying them with oil spray before baking.
4. Bake at 200C/400F for 5-10 minutes or until the falafels are golden brown.

Oven

1. Preheat the oven to 200C/400F.
2. Line a baking tray with parchment paper or spray a non-stick baking sheet with oil.
3. Add the balls to the baking tray making sure none of the balls touch each other. You can also increase the crispiness of the falafels by spraying them with oil spray before baking.
4. Bake for 10-15 minutes or until golden brown.

5. Corn Ribs

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

Ingredients

• 4 ears fresh corn, husks and silks removed (about 2–2.5 lb / 900–1100 g)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter, melted (optional for richer flavor)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (mild or hot, to taste)
• 1/2 teaspoon garlic powder
• 1 teaspoon fine salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 lime (zest and juice)
• 1/3 cup crumbled cotija or feta cheese
• 2 tablespoons chopped fresh cilantro
• Optional: hot sauce or honey for drizzling

Instructions

1. 1. Prep and measure: Remove husks and silks from the corn. Gather and measure all other ingredients so they’re ready to use.
2. 2. Cut the corn into ribs: Stand each ear of corn vertically on a cutting board and, using a sharp knife, cut each ear into 4 long quarters lengthwise to create ‘ribs’.
3. 3. Make the seasoning oil: In a small bowl whisk together olive oil, melted butter (if using), smoked paprika, chili powder, garlic powder, 1/2 teaspoon of the salt, and the black pepper. Zest the lime and set zest aside; reserve the lime half for squeezing later.
4. 4. Coat the corn ribs: Brush or toss the cut corn ribs with the seasoned oil so all sides are lightly coated. Let sit for 5 minutes to allow flavors to adhere.
5. 5. Cook the corn (oven method): Preheat the oven to 425°F (220°C). Arrange corn ribs in a single layer on a rimmed baking sheet lined with foil or parchment. Roast for 20–25 minutes, turning once halfway through, until the edges begin to brown and kernels are tender when pierced with a fork.
6. 6. Alternative cooking methods (choose one): Air-fryer: Preheat to 400°F (200°C) and cook in a single layer for 10–15 minutes, shaking or turning once, until browned and tender. Grill: Preheat grill to medium-high and grill corn ribs directly over the heat for 8–12 minutes, turning occasionally, until charred in spots and cooked through.
7. 7. Check doneness and adjust: Test a rib by piercing a kernel; it should be tender. Taste one and add a pinch more salt if needed.
8. 8. Finish and serve: Transfer cooked corn ribs to a platter. Squeeze lime juice over them, sprinkle with the reserved lime zest, crumbled cotija (or feta), and chopped cilantro. Add hot sauce or a drizzle of honey if desired.
9. 9. Serve immediately while hot as an appetizer or side. Provide extra lime wedges and seasoning at the table for adjustments.

6. Vegan Shrimp

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

This vegan shrimp tastes just like the real thing! With a perfect crunchy coating you’ll fool all your friends with this shrimp made from mushrooms.

Ingredients

• 100 grams oyster mushrooms ((or king oyster mushrooms))
• 2 cups coconut milk
• 2 tbsp vegan egg replacement
• 1 cup breadcrumbs
• 3/4 cup all purpose flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup ketchup
• 2 tbsp horseradish ((or more to taste))
• 1 tbsp lemon juice

Instructions Shrimp Instructions (oven method)

1. Preheat your oven on to 400F.
2. Wash and dry the oyster mushrooms and then slice the mushrooms so they resemble a shrimp shape.
3. Add the coconut milk to a bowl and whisk in the egg replacer. Let it sit for a couple minutes to thicken. In another bowl combine the breadcrumbs, flour and spices.
4. Dip each piece of mushroom into the coconut milk and then in the flour mixture to coat it completely.
5. Place a piece of parchment paper or silicone liner on a baking sheet and lay all the coated mushrooms on the baking sheet. Bake for 25-30 minutes, until crisp on the outside. Let the shrimp cool for a few minutes before serving.

Shrimp Cocktail Sauce Instructions

1. While the shrimp are cooking, combine all the sauce ingredients in a bowl, and stir well until smooth.

7. Parsnip Mash

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

Ingredients

• 1 kg parsnips, peeled and cut into 2–3 cm pieces
• 50 g unsalted butter (about 3 1/2 tbsp)
• 120 ml whole milk, warmed (1/2 cup)
• 2 tbsp heavy cream (optional, for extra richness)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• Pinch ground nutmeg (optional)
• Water, enough to cover parsnips for boiling
• 2 tbsp chopped fresh chives or parsley for garnish

Instructions

1. 1. Prepare and measure all ingredients. Peel the parsnips and cut them into even 2–3 cm pieces so they cook uniformly. Warm the milk (microwave or stovetop) and set aside.
2. 2. Place the chopped parsnips in a medium saucepan and cover with cold water by about 2 cm. Add a pinch of salt to the water.
3. 3. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook until the parsnips are very tender when pierced with a fork, about 12–18 minutes depending on piece size.
4. 4. Drain the parsnips well in a colander and return them to the still-warm, empty pan for a minute to let excess moisture steam off.
5. 5. Add the butter to the hot parsnips and begin mashing with a potato masher or fork until mostly smooth. For an extra-silky texture, press the cooked parsnips through a ricer before proceeding.
6. 6. Gradually stir in the warmed milk and, if using, the heavy cream until you reach the desired consistency. You may not need all the liquid—add a little at a time.
7. 7. Season with the measured salt, black pepper, and a small pinch of nutmeg if using. Taste and adjust seasoning to preference.
8. 8. If the mash is too thick, loosen with a tablespoon of warm milk at a time. If too thin, return to low heat for a minute while stirring to thicken slightly.
9. 9. Transfer the parsnip mash to a serving dish, dot with a little extra butter if desired, and sprinkle with chopped chives or parsley. Serve hot.

8. Polenta Chips

Polenta Chips or Crisps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 servings’]

Learn how to make crispy, spicy, low-fat, gluten-free, and utterly delicious homemade polenta crisps or chips.

Ingredients

• 1 cup medium cornmeal (150 g, Note 1)
• 2¾ cups water (650 ml)
• 1 teaspoon salt
• 1-2 tablespoons olive oil
• some salt
• some sweet paprika (OR garlic powder OR smoked pepper OR hot paprika)

Instructions Make polenta:

1. Heat water: Heat the water in a large pot, but don’t let it come to a boil (this prevents lumps from forming). Add the salt. 2¾ cups water/ 650 ml + 1 teaspoon salt
2. Add cornmeal: Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time. Be cautious when the polenta starts to bubble – if the bubbles get too big, they can splatter and burn you, so lower the heat if necessary.1 cup medium cornmeal/ 150 g
3. Cook polenta: After mixing in all the cornmeal, stir or whisk briefly to break any lumps. Reduce the heat, and cover the pot with a lid, leaving a small crack open. Stir every 3 minutes, but you don’t need to stir constantly. Let the polenta cook for about 10 minutes.

Spread polenta:

1. Parchment paper: Place a large piece of parchment paper (approximately 16.5×15 inches/ 42×38 cm) on the working surface. Cut another piece of parchment paper that is just as large as the first one.
2. Spread polenta: Pour the hot polenta onto the center of the first sheet of parchment paper and spread it out evenly with a spoon. Place the second sheet of parchment paper on top, then use a rolling pin to roll the polenta as thin and even as possible. Make sure the polenta is just as thin in the center as it is at the edges (Note 2).
3. Cool: Leave the polenta to get completely cold.

Bake polenta crisps:

1. Preheat the oven to 400°F/ 200°C. Line two baking sheets with fresh parchment paper.
2. Cut polenta: When it is cold, brush it with olive oil and sprinkle it with salt and the chosen spices. Cut the polenta into small squares and place the squares on the baking sheets.1-2 tablespoons olive oil + some salt + some sweet paprika OR garlic powder OR smoked pepper OR hot paprika
3. Bake the crisps, one tray at a time, for about 50 minutes or until they are golden, crispy, and completely dry. Start checking after 30-35 minutes already, and remove the thinner chips that are already done before they get burned.

9. Sauteed Chickpeas

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

Recipe details: Prep: PT1M · Cook: PT7M · Total: PT8M · Yield: [‘4’]

Sautéed chickpeas are great for a snack, topping, or side to your dishes. They are healthy, full of flavor, and take less than 10 minutes to make.

Ingredients

• 1 can cooked chickpeas ((9.5oz / 270 g – after drained))
• ½ tablespoon coconut oil
• salt ((to taste))
• 1 teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• zest of 1 lime

Instructions

1. Drain liquid from the can and dry chickpeas with a paper towel.
2. Add coconut oil to a medium-sized skillet over medium heat. Wait for it to get hot.
3. Add chickpeas and salt to taste. Sautée for a few minutes until they get to the desired consistency. The more you sautée, the dryer they get. If you like them slightly crunchy on the outside but still soft on the inside, sauteing for about 5 minutes should work.
4. Add cumin, smoked paprika, garlic powder, and toss to coat.
5. Transfer to a serving bowl and add the lime zest. Serve it immediately.

10. Vegetable Gyoza

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

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [’20’, ’20 dumplings’]

Authentic Vegetable Gyoza: a naturally vegan and vegetarian recipe that is simple to make, delicious, and a hit every time!

Ingredients

• 2 cups cabbage, minced
• 1 medium onion, minced
• ½ teaspoon fine salt
• ⅓ cup minced shiitake mushrooms
• ½ cup minced green onions
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon soy sauce
• 1 teaspoon Nature’s Charm vegan fish sauce
• 1 teaspoon vegetable stock paste (or 1 vegetable stock cube)
• 1 teaspoon potato starch
• 20 gyoza wrappers
• 1 tablespoon oil
• ¼ cup water
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce
• 1 tablespoon Nature’s Charm vegan fish sauce
• chili oil (optional)

Instructions

1. Add the minced cabbage to a large bowl. Sprinkle the cabbage with the fine sea salt and massage it in. Let it sit for 15 minutes and squeeze the water out of the cabbage. Put the cabbage back in the bowl.
2. Put the minced onion on a plate and microwave it for 2 minutes, or until partially cooked. Add the onions to the cabbage along with the mushrooms, green onions, ginger, garlic, soy sauce, fish sauce, vegetable stock paste, and potato starch. Mix thoroughly. Taste the mixture for seasoning and add additional salt if needed.
3. Place a gyoza wrapper on your hand. Add 2 teaspoons of the vegetable mixture in the center of the wrapper. Using a finger dipped in water, wet the inner edges of the wrapper. Fold the gyoza wrapper in half and press the edges together to seal it shut, or crimp the edges to create a pleated pattern. Repeat until you run out of wrappers or filling.
4. In a large non-stick frying pan, heat oil over medium heat. Place the gyoza flat-side down on the pan and cook until the bottoms are golden. Pour the water on top and cover the pan with a lid to let the gyoza steam for — minutes.
5. Take the lid off to let the remaining water evaporate. Once the water has evaporated, drizzle with sesame oil and continue to cook until the bottom turns crispy. Remove the pan from the heat and move the gyoza onto a plate.
6. Combine the dipping sauce ingredients in a small bowl or plate and serve immediately with your hot gyoza.

11. Vegan Cheese Dip

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’]

Just 10 minutes of your time and a few ingredients from the pantry to make this Vegan Cheese Dip! Perfect with tortilla chips, crackers, or sliced veggies, or even used as a sandwich spread! Naturally gluten-free and deliciously ‘cheesy.’

Ingredients

• 1 cup raw cashews (soaked in boiling water for 5 minutes and drained)
• 1 cup almond milk (or other unflavored unsweetened plant milk, plus ½ cup, optional)
• ¼ cup sun-dried tomato (packed in oil is best, dry is OK too)
• 2-3 tablespoons nutritional yeast (or more to taste)
• 1 tablespoon lemon or lime juice ((from ½ lemon or lime))
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoon cornstarch (or use tapioca starch if you prefer not to use corn)
• A few slices of green jalapeño to garnish (or use pickled jalapeños)

Instructions

1. Soak cashews in boiling hot water for at least 5 minutes, or until the water cools down. Rinse the cashews under cold water.
2. Place the soaked cashews, 1 cup of the almond milk, nutritional yeast, lemon or lime juice, salt, garlic powder, onion powder, smoked paprika, and sun-dried tomatoes into a food processor (or blender), and process until smooth.
3. In a small saucepan, whisk together the olive oil and the cornstarch. Add the blended cashew mixture, turn on the heat, and cook over medium-low heat for a few minutes, stirring constantly to prevent burning and to combine with the cornstarch mixture. The mixture will thicken and turn into a soft cashew cheese. If it gets too thick, add a little bit of almond milk at a time, stirring until combined. You can also adjust the taste by stirring in more salt or lemon juice, to taste. Serve warm, or allow to cool down for a cold cheese dip.

12. Grilled Eggplant and Zucchini Dip

Creamy Eggplant and Zucchini Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large eggplant (about 450–500 g / 1 lb)
• 2 medium zucchini (about 300–350 g total)
• 3 tablespoons extra-virgin olive oil, plus 1 tablespoon for finishing
• 2 cloves garlic, peeled
• 1/2 cup plain Greek yogurt (120 g)
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika, plus additional for garnish
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (or cilantro) for garnish

Instructions

1. 1) Prep the vegetables: Rinse the eggplant and zucchini. Trim the ends. Slice the eggplant in half lengthwise and cut the zucchini into 3/4-inch thick rounds or lengthwise slices so they grill evenly.
2. 2) Salt and rest (optional for less bitterness): Lightly sprinkle the cut eggplant flesh with 1/2 teaspoon of the salt and let rest on a rack or paper towel for 15 minutes, then pat dry. (If using a small, sweet eggplant you can skip this step.)
3. 3) Heat the grill or grill pan: Preheat an outdoor grill or a heavy grill pan over medium-high heat until hot. Brush the eggplant and zucchini on both sides with 2–3 tablespoons of olive oil and season lightly with a pinch of salt and pepper.
4. 4) Grill the vegetables: Place the eggplant cut-side down and the zucchini slices on the hot grill. Cook until well-charred and tender, about 6–8 minutes per side for the eggplant and 3–5 minutes per side for zucchini, depending on thickness. Remove when flesh is soft and has good char marks.
5. 5) Cool and prepare flesh: Let the grilled vegetables cool slightly. Scoop the eggplant flesh from the skin into a bowl. Roughly chop the zucchini if using rounds, or scrape flesh if lengthwise slices are used.
6. 6) Combine in a food processor: Add the grilled eggplant and zucchini to a food processor with the garlic, Greek yogurt, tahini, lemon juice, cumin, smoked paprika, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until mostly smooth but still a little textured, scraping down the sides as needed. If you prefer a chunkier dip, pulse fewer times.
7. 7) Adjust seasoning and texture: Taste and add more salt, lemon juice, or a splash of olive oil if it needs brightness or silkiness. If the dip is too thick, thin with 1–2 teaspoons of water or olive oil until desired consistency is reached.
8. 8) Transfer and finish: Spoon the dip into a serving bowl. Drizzle the remaining 1 tablespoon of olive oil over the top, sprinkle with additional smoked paprika and the chopped parsley.
9. 9) Serve: Serve warm or at room temperature with pita, grilled bread, crackers, or raw vegetables. Refrigerate leftovers in an airtight container for up to 3 days.

13. Vegan Tzatziki

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

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

Whip up this Vegan Tzatziki in just 5 minutes and it will be everyone’s favorite dairy free dip at your party! Serve as part of a vegan charcuterie board or with veggies and pita chips for dipping.

Ingredients

• 1 cup vegan yogurt (or silk tofu or sour cream)
• 1 cucumber (grated)
• 2 tablespoons fresh dill (finely diced)
• 1 tablespoon lemon juice (from ½ lemon)
• 1 tablespoon olive oil
• 1 clove garlic (finely minced or grated)
• ½ teaspoon salt (or to taste)
• ground black pepper (to taste)
• to serve: veggies, pita chips, or crackers for dipping

Instructions

1. Grate the cucumber.
2. Strain the grated cucumber either by placing it in a colander and squeezing the liquid out, or placing it in a cheesecloth and twisting it tight until most of the liquid strains out. You will have about half the cucumber that you started with.
3. In a medium bowl, combine all the ingredients, including the strained cucumber, and mix. Season with additional salt or lemon juice, if desired. Serve chilled, or refrigerate and enjoy within 2 days.

14. Guacamole Stuffed Peppers

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’16’, ’16 stuffed pepper halves’]

These guacamole stuffed peppers are a great appetizer or side dish for your next taco night! They’re easy to make and they’re a healthy addition to your plate!

Ingredients

• 8 sweet mini peppers
• 3/4 cup homemade or storebought guacamole
• Fresh cilantro for garnish (optional)

Instructions

1. Slice each mini pepper in half and use a small spoon to scoop out any seeds.
2. Use a spoon to add a dollop of guacamole inside each pepper. (I added about 2-3 teaspoons of guacamole per pepper, depending on the size.)
3. Sprinkle with cilantro, if desired.
4. Enjoy immediately or cover tightly with plastic wrap to prevent browning.

15. Vegan Mushroom Crostini

Easy Vegan Mushroom Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 crostini or 6 servings’]

These festive vegan mushroom crostini recipe is an easy and impressive-looking appetizer perfect for your vegan Thanksgiving or Christmas menu.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 large onion
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons balsamic vinegar
• 1 lb or 450 g cremini mushrooms (or other mushrooms of your choice (see notes))
• 3-4 sprigs thyme (divided (or 1 teaspoon dried thyme + 1 sprig fresh thyme to garnish))
• 2-3 cloves garlic (minced)
• ½ crusty baguette (can be stale, see notes)
• ¾ cup vegan mozzarella shreds (for alternatives, see notes)
• Salt and freshly ground black pepper to taste
• 1 teaspoon Maille Dijon Originale Mustard
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar

Instructions Prep the Onions and Mushrooms

1. To start with, cut the onion in half and slice. Slice the mushrooms. If they are too big, cut in half and slice.

Make Quick Caramelized Onions

1. Heat 1 tablespoon olive oil in a large skillet (cast iron or nonstick) over medium high heat. Add the onions and stir fry for about 2-3 minutes until translucent. Add sugar, salt and balsamic vinegar and reduce the heat to medium. Continue cooking for 5 more minutes or until softened.

Cook the Mushrooms

1. Add sliced mushrooms to the onions and increase the heat to medium high. Wait until they release liquid and cook, stirring occasionally, until the liquid is evaporated and mushrooms start to brown, for about 8 minutes.
2. Add minced garlic and 2 sprigs thyme (stems removed) or 1 teaspoon dried thyme and cook for 2 more minutes.

Toast the Baguette

1. Preheat the oven to 400 F or 200 C. Slice the baguette straight across if you prefer smaller crostini or on the diagonal for larger and longer crostini (see pictures) with a serrated knife about 1/2-inch thick.
2. Arrange them on a baking sheet. Brush with 1 tablespoon olive oil and top with vegan mozzarella shreds.
3. Toast in the oven for about 5 minutes or until the cheese starts to firm on top and looks golden. If you are using stale baguette, use the broiling function of your oven instead and check the cheese after 3 minutes. Remove from the oven.

Make the Balsamic Dijon Dressing

1. While the bread is toasting, make the balsamic mustard dressing. In a small bowl or pitcher, whisk together Maille Dijon Originale Mustard, extra virgin olive oil and balsamic vinegar.

Assemble the Crostini

1. Top the cheesy crostini slices with caramelized onion mushroom mixture and drizzle with the balsamic Dijon mustard dressing. Sprinkle with salt and freshly ground pepper to taste and garnish with fresh thyme. Serve warm or cold. Enjoy!

16. Mediterranean Tomato Cucumber Salad

Mediterranean Tomato Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Juicy, savory, salty and full of summer goodness- this Mediterranean tomato cucumber salad is sure to become your next favorite with its simple, subtle flavors.

Ingredients

• 2 cucumber (diced)
• 1 cup tomatoes (diced)
• 1/2 cup red onion (sliced)
• 2 tbsp mint leaves (chopped)
• 3 tbsp cilantro (chopped)
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp black pepper (crushed)
• salt to taste

Instructions

1. Wash and chop all the veggies and herbs.
2. Add them all to a large bowl.
3. Add the olive oil, lemon juice, salt and pepper and toss well.
4. Chill for a while in the refrigerator before you serve.

17. Corn Mango Salsa

Healthy Corn Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Yield: [‘6’, ‘6 Servings’]

Corn mango salsa combines fresh corn and sweet mango with other colorful veggies to make a delicious but healthy salsa that’s versatile. The salsa is tossed with lime juice giving it a vibrant flavor. Enjoy with tortilla chips, on a taco, or even in a burrito bowl.

Ingredients

• 1 mango peeled and chopped
• 1/2 red onion chopped
• 2 corn on the cob or 1 cup frozen corn
• 1 jalapeno seeded and chopped finely
• 1 roma tomato chopped
• 1 lime juiced
• pinch of salt
• cilantro for garnish

Instructions

1. If using corn on the cop heat a large pot of salted water over medium-high heat. While the water is heating, peel the outer layers of the corn to reveal the kernels. Once the water starts boiling gently place the corn on the cob into the pot and let cook until the corn kernels are bright yellow. About 4-5 minutes.
2. Once the corn is done, remove from the pot and set aside to let cool. Once the corn has cooled, slice the corn kernels off of the cob and set aside while you prep the rest of the ingredients.
3. In a medium bowl add all of the ingredients and stir until well combined. Serve immediately with tortilla chips or let cool in the refrigerator.

18. Fried Oyster Mushrooms

Fried Oyster Mushrooms (Vegan Fried Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘3’, ‘3 people’]

Make your own vegan fried chicken with fried oyster mushrooms. This recipe is sure to be a hit with plant-based eaters and meat-lovers alike!

Ingredients

• 12 oz Oyster Mushrooms (approx. 350 grams)
• 1 Cup Unsweetened Plant-Based Milk (Note1)
• 1 Tbsp Apple Cider Vinegar (or lemon juice)
• 1 Tbsp Vegetable Bouillon Powder (or Vegan No Chicken Bouillon Powder)
• 1 Cup Rice Flour
• ½ Cup Corn Flour
• 1½ Cup Corn Flakes (unsweetened, crushed)
• 1 Tbsp Paprika
• 1 Tbsp Mixed Herb
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Vegetable Bouillon Powder
• 1 tsp Ground Ginger
• 1 tsp Ground Black Pepper
• Cooking Oil for frying (Note2)

Instructions

1. In a large mixing bowl, place rice flour, corn flour along with paprika, mixed herbs, garlic powder, onion powder, ground ginger, ground black pepper, and vegetable bouillon powder.
2. Seal the zip lock bag with the cornflakes inside. Use a rolling pin or a bottle to slightly crush corn flakes into smaller pieces.
3. Add crushed corn flakes to the dry batter mixture and mix everything together. Set aside.
4. Place plant-based milk in another large mixing bowl and add apple cider vinegar and vegetable bouillon powder. Mix well then set aside.
5. Clean oyster mushrooms if needed (use wet kitchen paper towels to wipe the surface). Separate them individually by hand.
6. Heat oil to 370° F /187° C (you can use a deep fryer or in a heavy-bottomed pot). The way to test if the oil is hot enough is when you stick the end of a wooden spoon or chopstick into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, that means the oil is way too hot; turn the heat down and let the temperature drop a bit. Or alternatively, you can use a temperature probe.
7. Dip the mushrooms into vegan butter milk and then into the dry batter mixture. Gently press the dry mixture onto the mushrooms to ensure they are coated well. If you’re fast enough, you can drop them into the hot oil one by one while breading them. Alternatively, you can finish the breading before deep frying.
8. Do not overcrowd the pot. Cook them in batches, give them room to float around. Deep frying the breaded mushrooms for about 3 minutes until they become golden brown (you can feel the surface become crusty and crunchy when you use a tong to grab them). Remove them with a tong and place them on kitchen paper towels to absorb the excess oil. Repeat until all the mushrooms are cooked. Serve hot with dipping sauces(vegan mayo, vegan aioli, Lemongrass sauce, or vegan spicy mayo) and enjoy.

19. Pumpkin Hummus

5-Minute Savory Pumpkin Hummus with Fresh Sage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT0S · Total: PT5M · Yield: 2

This delicious, savory Pumpkin Hummus has just 5 ingredients and is ready in 5 minutes flat! A perfect make-ahead for Halloween, Thanksgiving, or holiday hors d’oeuvre parties … and for quick snacking anytime! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Ingredients

• 1 (15-ounce) can organic or reduced-sodium chickpeas (garbanzo beans), rinsed and drained
• 1 cup canned pure pumpkin (not pumpkin pie filling)
• 1/4 cup water
• 2 tablespoons roughly torn, loosely packed fresh sage leaves (about 10 average-sized leaves)
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons coarse kosher salt
• 1/4 teaspoon minced fresh sage, for garnish

Instructions

1. Place all ingredients (except minced fresh sage garnish) in a food processor and process until smooth, scraping down the sides 3-4 times, as needed.
2. Transfer hummus to a serving bowl and garnish with minced sage.
3. Serve immediately (we recommend serving alongside fresh whole wheat pita bread or whole grain pita chips), or cover and refrigerate until serving (up to 2-3 days). After refrigeration, the hummus may need a quick stir before serving.

20. Cauliflower Wings

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

Ingredients

• 1 large head cauliflower (about 1.5–2 lb), cut into 12–16 florets
• 1 cup all-purpose flour (or 1 cup gluten-free flour)
• 1 cup cold water (or unsweetened plant milk)
• 1/2 tsp baking powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp fine salt, plus extra to taste
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs (or regular breadcrumbs) — optional for extra crisp
• 2 tbsp vegetable oil (for tossing before baking) or oil spray
• 1/2 cup hot sauce (e.g., Frank’s RedHot)
• 3 tbsp unsalted butter or vegan butter
• 1 tbsp honey or maple syrup
• 1 tsp apple cider vinegar
• Optional for serving: chopped fresh parsley or green onion, lemon wedges, ranch or blue cheese dressing for dipping

Instructions

1. 1) Prepare and measure: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat and arrange a wire rack on the sheet if you have one. Cut cauliflower into bite-sized florets and pat dry. Measure all other ingredients.
2. 2) Make the batter: In a wide bowl whisk together flour, water (or plant milk), baking powder, garlic powder, smoked paprika, onion powder, 1/2 tsp salt, and black pepper until smooth and thick enough to coat florets (add a tablespoon more water if too thick).
3. 3) Coat the cauliflower: Working in batches, dip each floret into the batter, letting excess drip off. For extra crunch, press the battered florets into panko breadcrumbs so they stick, then place them on the prepared rack or directly on the lined sheet. Space florets so they don’t touch.
4. 4) Oil and initial bake: Lightly brush or spray the florets with the 2 tbsp vegetable oil. Bake on the middle rack at 425°F (220°C) for 18–22 minutes, turning once midway, until the batter is set and the edges begin to brown and the cauliflower is tender when pierced with a fork.
5. 5) Make the sauce: While cauliflower bakes, combine hot sauce, butter, honey (or maple syrup), and apple cider vinegar in a small saucepan over low heat. Stir until butter melts and sauce is smooth. Taste and adjust sweetness or tang to your liking, then remove from heat.
6. 6) Toss in sauce and finish: When the florets are done, transfer them to a large bowl, pour most of the warm sauce over them (reserve a few tablespoons for serving), and gently toss to coat. Return the coated florets to the baking sheet (on the rack if using) and bake 5–7 more minutes to set the sauce and crisp slightly.
7. 7) Final check and seasoning: Remove from oven and taste one piece; sprinkle additional salt or a squeeze of lemon if needed. If you prefer them saucier, toss again in the reserved sauce.
8. 8) Serve: Arrange cauliflower wings on a platter, garnish with chopped parsley or green onion, and serve immediately with lemon wedges and dipping sauce (ranch or blue cheese) on the side.

21. Vegetable Pakora

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Crispy and delicious vegetable pakora is one of the most loved Indian snacks preferred during the monsoon season. This naturally gluten-free and vegan pakora is easy to make with a few pantry staples and vegetables.

Ingredients

• ⅓ cup (or) 50 gms Onion (thin slices)
• ½ cup (or) 65 gms Cabbage (shredded/thinly sliced )
• ⅓ cup (or) 80 gms Potato (shredded/thinly sliced)
• ¼ cup (or) 45 gms Carrot (thinly slices)
• ¼ cup (or) 45 gms Bell Pepper/Capsicum (thinly slices)
• handful Coriander (chopped)
• 1 Teaspoon Fennel seeds
• 1 Teaspoon Carom seeds/Ajwain
• 2 Green Chilli (finely chopped)
• 1 inch Ginger (peeled and grated)
• pinch Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• ½ cup (or) 90 gms Gram Flour
• ¼ cup Water
• 4 cups Oil (for deep frying)
• Salt (as required)

Instructions

1. Crush fennel seeds and carom seeds in mortar and pestle.
2. In a wide bowl, combine gram flour, dry spices, salt, crushed spices and mix until well combined.
3. Next, add the vegetables and mix well.
4. Now add 3-4 tablespoons water and start to mix the vegetables. Add 2-3 tablespoons more water if required and mix until you achieve a thick batter that just coats the vegetables and binds vegetables together.
5. Heat oil in a deep frying pan on medium heat.
6. Drop pakoras in hot oil, fry for about 5-7 minutes flipping as needed to ensure even cooking. Fry until both sides turn a light golden colour and crispy. Once cooked drain them on a paper towel to absorb excess oil.
7. Fry pakoras in batches until all the batter finishes.
8. Serve pakoras with chutney and chai.

22. Air Fryer Tofu

Air Fryer Tofu 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: [‘4’, ‘4 servings’]

Today’s quick and easy air fryer tofu recipe offers you a light and healthy side with a delightful texture and flavor in seconds. You won’t have to compromise on your craving for crispy fried foods, and even cut down on the cooking time!

Ingredients

• 20 oz firm tofu
• 3 tbsp sriracha
• 1 1/2 tbsp olive oil

Instructions

1. Preheat the air fryer to 400℉ for 5 minutes.
2. Pat dry 20 oz firm tofu using a clean kitchen towel.
3. Cut the tofu into bite-sized cubes and transfer them to a tossing bowl.
4. Toss the tofu with 1 1/2 tbsp olive oil until thoroughly coated.
5. Place the tofu cubes in the air fryer, arrange them in a single layer, and leave a small space between each cube. Cook for 10 minutes. Flip sides, then cook for another 5 minutes.
6. Remove the tofu from the air fryer. Serve hot with 3 tbsp sriracha as a dip.

23. Spicy Avocado Crostini

Spicy Avocado Crostini Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘8’, ‘8 crostini’]

Healthy, vegan tantalizing spicy avocado crostini. Surprise your guests and loved ones with this easy appetizer!

Ingredients

• 1 Large Avocado
• Juice of one Lime (or lemon)
• Pinch Salt
• Pinch Black Pepper Ground (ground)
• 1/2 Teaspoon Cayenne Pepper Ground (ground)
• 3 Tablespoons Olive Oil (+ 1 Tbs extra for toasting)
• 1 Piece Garlic Clove
• 8 Slices Baguette ( or ciabatta)
• Cilantro Fresh (or parsley, chives, basil,…)

Instructions

1. Cut your avocado in half, discard the seed core and spoon all the fruit flesh into a mixer jar. Quickly add lime juice before the avocado turns brown.
2. Add seasoning: Salt, pepper and cayenne pepper powder. As well as 3 Tablespoons of olive oil and 1 garlic pod.
3. Blend so a smooth paste.
4. Cut bread into thick slices and drizzle olive oil over your slices.
5. Place under a griller until the bread is toasted golden brown.
6. Spread spicy avocado paste over crunchy grilled bread slices and garnish with fresh cilantro or parsley or chives or basil or gardencress.

24. Marinated Olives

Slow Cooker Marinated Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’10’]

Slow Cooker Marinated Olives are made with fresh garlic, herbs, lemon peel, and a variety of olives. An easy appetizer that’s perfect for entertaining!

Ingredients

• 1 cup pimento-stuffed manzanilla olives (drained)
• 1 cup kalamata olives (drained)
• 1 cup Castelvetrano olives (drained)
• 5 whole garlic cloves
• 1 the peel of 1 lemon
• 1 dried bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1/2 cup olive oil

Instructions

1. Place all ingredients in the slow cooker and stir to combine. Place lid on slow cooker and cook on low for 2 hours.
2. Feel free to turn slow cooker to the “warm” setting with lid on or off so guests can serve themselves. Can also be served cold or room temperature. Enjoy!

25. Avocado Fries

Easy Air Fryer Avocado Fries (+5 handy tips) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’, ‘4 servings’]

Perfectly crispy on the outside and so creamy inside, avocado fries are great on their own with a dipping sauce, or as a topping on a burger or sandwich!

Ingredients

• 2 big avocado (firm and ripe)
• 1 cup panko bread crumbs
• 1/4 cup aquafaba
• 1 teaspoon mixed dried herbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• cooking spray
• 1 teaspoon onion seeds (kalonji)
• 1 teaspoon red chilli flakes
• 1/4 teaspoon garlic powder

Instructions

1. In a small bowl mix panko breadcrumbs, salt, onion, garlic and mixed dried herbs.
2. In another bowl keep aquafaba ready.
3. Keep a lined tray ready.
4. If making Indian style fries, mix bread crumbs, salt, onion seeds and garlic powder.
5. Cut the avocado in half, remove the stone and cut in to slices.
6. First, dip one slice at a time in aquafaba first, then into panko mixture.
7. Put it on a lined tray, repeat with remaining slices.
8. Pre heat the air fryer to 400F or 190C
9. Spray basket of air fryer with cooking spray to prevent sticking fries to the bottom.
10. Arrange breaded avocado slices in a single layer in the air fryer basket. Ensure they are not touching together.
11. Then lightly spray with cooking spray.
12. Cook the slices for around 7-8 minutes or until golden. You can open the airfryer at the half way point to check.
13. Gently remove cooked avocado fries using a kitchen tong and repeat with any remaining avocado slices.
14. Serve immediately.

26. Mushroom Chips

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M

Mushroom chips are an easy dairy free gluten free snack that’s ready in less than 30 minutes. Pan fried thin sliced mushrooms for a slightly crispy snack or add to your favorite recipes!

Ingredients

• 8-10oz of cremini or baby bella mushrooms, sliced thin (see photo above for example)2 and 1/2 or 3 tablespoons olive oil (depends on whether you use 8oz or 10oz of mushrooms)Salt

Instructions

1. To a medium pan add the olive oil. If you’re using an 8oz package of mushrooms use the 2 and 1/2 tablespoons of oil. If you’ve got the 10oz pack of mushrooms go with 3 tablespoons. Heat over medium heat then add the mushrooms.
2. Saute the mushrooms for 13-15 minutes until crispy but not burned, stirring occasionally but letting them get browned. Keep an eye on them at the end so they don’t burn. The mushrooms will shrink up as they cook if your pan looks too full to start. I alternate between medium and medium high heat to get the level of crispiness I wanted. Spoon onto a paper towel lined plate, sprinkle with salt, then eat!

27. Wakame Seaweed Salad

Wakame Seaweed Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Umami, refreshing, and packed with flavors, this wakame seaweed salad makes a great summer side dish! A simple 15-minute recipe that is healthy and nutritious.

Ingredients

• 1 1/4 cup dried wakame
• 1 1/2 tablespoon soy sauce (or tamari/shoyu (use gluten-free if needed) )
• 1/2 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sugar ((any granulated sugar will work) )

Instructions

1. Start by rehydrating your wakame in water for 10 minutes. Then, drain well and gently squeeze out excess water from wakame using your hands.
2. Combine all seasonings needed and stir to mix.
3. Pour dressing over your rehydrated wakame and toss to coat. Give it a taste and add more seasonings, if needed.
4. Optionally, top it with toasted sesame seeds and chopped green onions. Serve immediately, or chill until ready to serve.

28. Sesame Crusted Tofu

Sesame Crusted Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT55M · Yield: [‘3’, ‘3 People’]

This Crunchy and flavorful Sesame Crusted Tofu makes a tasty addition to almost any meal. It’s soaked in a savory marinade, then coated in a panko-sesame seed mix, and served with a zesty dipping sauce. Each bite contains layers of flavor that you would never get from your usual takeout order.

Ingredients

• 16 ounces extra firm tofu (, drained & pressed (see note))
• 3 tablespoons tamari (low sodium (sub soy sauce))
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 clove garlic (, minced)
• 4 tablespoons Cornstarch
• 4 tablespoons Aquafaba ((liquid from a can of chickpeas))
• 3 tablespoons Panko Bread Crumbs
• 6 tablespoons Sesame Seeds (2 Tbsp Black & 4 Tbsp White)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons avocado oil (or any oil with a high smoke point)
• 3 tablespoons lime juice (, fresh-squeezed (more to taste))
• 2 tablespoons tamari (low sodium (sub soy sauce))
• 1 tablespoon maple syrup (or agave (more to taste))
• 1 clove garlic (, minced)
• ½ teaspoon red chili pepper flakes
• 1.5 tablespoons green onion (, thinly sliced)

Instructions

1. Slice the tofu into 1/2-inch thick pieces (squares or rectangles – about 2×2 or 2×3). You should get between 6-8 pieces, depending on the tofu you choose. Arrange the tofu in a shallow dish (about 8X8).
2. Now prepare the marinade in a small bowl. Whisk together the tamari, rice vinegar, sesame oil, and minced garlic. Pour the marinade on the tofu and allow it to marinate for 30-60 minutes in the fridge. Flip midway through.
3. While the tofu is marinating, prepare the dipping sauce. Combine the lime juice, tamari, maple syrup, garlic, and red chili flakes. Whisk well to combine. Now add the green onion and gently whisk to combine. Set in the fridge. Taste and adjust flavors after it has marinated for a bit. You can add more sweetener, lime juice or tamari if it needs balancing.
4. When the tofu is almost done marinating, prepare the breading station. In a shallow bowl, combine corn starch, salt & pepper. In a second shallow bowl, place the aquafaba. In a third shallow bowl, combine panko bread crumbs and sesame seeds.
5. Pick up one piece of tofu out of the marinade, gently shake off any excess liquid, and press it into the cornstarch to coat lightly. Gently shake off excess. Now, dip it into the aquafaba and let the excess drop off. Now press the tofu into the panko breadcrumbs & sesame seeds. Press gently on all sides to coat well. Place the coated tofu piece on a plate and repeat the process until all pieces are coated. *Discard marinade.
6. Heat oil in a large pan over medium heat. Once the oil is hot and shimmering, carefully place the tofu in the pan, leaving a few inches in between each piece (work in batches if needed). Cook for 2-3 minutes on each side until the breading is crispy and golden brown.
7. Place the tofu pieces on a paper-towel-lined plate to absorb excess moisture. Garnish the tofu with spring onions and serve with steamed rice and dipping sauce if desired. Enjoy

29. Air Fryer Smashed Potatoes

Air Fryer Smashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (about 700 g) baby potatoes (Yukon Gold or red)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for finishing
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon unsalted butter, melted (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)

Instructions

1. 1. Gather and measure all ingredients. Rinse the potatoes under cold water and pat dry.
2. 2. Place potatoes in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt, bring to a boil, then reduce to a simmer and cook until a knife or fork slides in easily (12–15 minutes depending on size).
3. 3. Drain the potatoes and let them cool for 5 minutes so they’re easier to handle.
4. 4. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
5. 5. Arrange the potatoes on a cutting board or tray. Using the bottom of a glass, a potato masher, or the flat side of a spatula, press each potato until it’s flattened to roughly 1/2-inch (1–1.5 cm) thick but still in one piece.
6. 6. In a large bowl, combine the olive oil, 1 teaspoon kosher salt, black pepper, garlic powder, smoked paprika (if using), and chopped rosemary. Add the smashed potatoes and gently toss so each potato is evenly coated.
7. 7. Place the potatoes in a single layer in the air fryer basket (work in batches if needed to avoid overcrowding).
8. 8. Air fry at 400°F (200°C) for 12–15 minutes, flipping the potatoes once about halfway through, until edges are golden brown and crisp.
9. 9. If using Parmesan, sprinkle it over the potatoes during the last 1–2 minutes of cooking or immediately after they come out of the fryer so it melts slightly.
10. 10. Transfer the potatoes to a serving plate, brush or drizzle with the melted butter if using, sprinkle with chopped parsley, and add a light finishing pinch of salt to taste. Serve with lemon wedges on the side if desired.

30. Air Fryer Red Skin Potatoes

Air Fryer Red Skin Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds (about 700 g) red skin potatoes, scrubbed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon onion powder
• 1 teaspoon fresh chopped rosemary (or 1/2 teaspoon dried)
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges (optional, for serving)

Instructions

1. 1. Prepare the potatoes: Trim any brown spots, then cut the red skin potatoes into roughly 1-inch (2.5 cm) pieces so they cook evenly. Keep the skins on for texture and color.
2. 2. Dry and season: Pat the cut potatoes dry with a kitchen towel or paper towels to remove excess moisture. Place them in a large bowl and add the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and rosemary. Toss until all pieces are evenly coated.
3. 3. Preheat the air fryer: Set the air fryer to 400°F (200°C) and preheat for 3 minutes if your model recommends preheating.
4. 4. Arrange in the basket: Transfer the seasoned potatoes to the air fryer basket in a single layer or as close to a single layer as your basket allows. Avoid overfilling — cook in two batches if necessary so pieces can crisp.
5. 5. Cook, shaking occasionally: Air fry at 400°F (200°C) for 18–22 minutes. Shake the basket or use tongs to turn the potatoes every 6–8 minutes so they brown evenly on all sides.
6. 6. Check for doneness: After about 18 minutes, pierce a larger piece with a fork; it should be tender inside and golden-brown outside. If needed, continue cooking in 2–3 minute increments until tender and crisped to your liking.
7. 7. Adjust seasoning: Transfer the potatoes to a serving bowl, taste, and sprinkle a little extra salt or pepper if desired.
8. 8. Garnish and serve: Toss with the chopped fresh parsley, squeeze a lemon wedge over the potatoes if using, and serve hot. This recipe yields about 4 servings as a side dish.

31. Tomato Tartlets with Spinach Pesto

Tomato Tartlets with Spinach Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Yield: [’12’, ’12 tartlets’]

Tomato Tartlets with Spinach Pesto are the perfect party treat. Your omnivore friends probably won’t even realize that they’re vegan!

Ingredients

• 1 ½ cups spelt flour (whole wheat flour, or multipurpose gluten-free flour)
• ½ teaspoon sea salt
• 3 tablespoons olive oil
• ⅓ cup cold water
• 2 cups Cashew Ricotta (or our favorite store-bought nondairy ricotta)
• 1 cup Spinach Pesto (Arugula Pesto, or you favorite store-bought nondairy pesto)
• 2 or 3 Roma tomatoes (sliced into 12 slices)
• Fresh basil leaves (for garnish )

Instructions

1. Preheat oven to 400 degrees.
2. Lightly oil the insides of a mini tart pan or muffin pan.

Make the Crust:

1. Combine the crust ingredients in a bowl and kneed until mixed. Roll onto a lightly floured surface until it’s about 1/4” to 1/8” thick. Use a round cookie cutter, a round glass, or a ring mold that’s approximately the size you’ll need for your pan to cut the dough into 12 circles. I used a 3” ring mold.
2. Gently pick up each piece of the dough and place in the pan compartments. Press into all of the corners and trim away any excess.

Make the Mini Tarts:

1. Fill each crust with cashew ricotta and then top with a tomato slice. Bake for 15 to 20 minutes, until the crusts look golden brown.
2. Remove from the oven and let cool for a few minutes.
3. Top with a dollop of the pesto and a few basil leaves.

32. Vegan Crackers

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

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’10’, ’10 servings’]

Delicious crackers that are perfect for serving with cheese or dips. Also wonderful for snacking!

Ingredients

• 1 ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 ¾ teaspoon coarse salt
• ⅓ cup olive oil
• 1 teaspoon dried parsley
• ½ teaspoon dried chopped sage*
• 1 teaspoon dried thyme
• 1 tablespoon nutritional yeast (optional)

Instructions

1. Preheat oven to 450° F. Place a large baking sheet in the oven to heat.
2. Combine the flour, baking powder, salt, herbs, and yeast in a large bowl. Whisk until distributed.
3. Using the back of a wooden spoon (or with your fingers), make a well in the center of the dry ingredients.
4. Add the olive oil and the cool water and stir just until the dough comes together. It should pull away from the sides of the bowl and begin taking a ball form.
5. Place the dough on to a clean and dry flat work surface.
6. Using the palms of your hands, knead 5-7 times until dough is smooth. There should be no pale streaks left. Keep in mind, at this point, the dough will still be fairly oily, that’s okay. Do not add any more flour.
7. Using a sharp knife or pastry cutter, divide the dough into 4 equal portions.
8. Working with one of the portions, place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough out until it’s a very thin layer of dough, less than ⅛ inch. The sheet should be about 14×8 inches in diameter.
9. Remove the top sheet of baking parchment. With a knife or a pizza cutter, lightly score the sheet. This helps make them easier to break into pieces once they are baked. Just don’t cut all the way through.
10. Sprinkle the dough sheet with a little fine ground sea salt, or your favorite salt.
11. Transfer the prepared sheet of dough into the oven to bake on the heated baking sheet.
12. Bake for 6-7 minutes until the thinnest parts are golden brown. Remove from oven and allow to cool completely (leaving the baking sheet in for the next batches).
13. Repeat with the remaining three portions of the cracker dough.
14. Once they have completely cooled, break them along the scored lines.

33. Carrot Pigs in a Blanket

Vegan Carrot Pigs in a Blanket Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT535M · Yield: [’40’, ’40 pieces’]

Vegan Carrot Pigs in a Blanket are an amazing vegan appetizer recipe perfect for game day or party finger food! Tasting just like sausage little smokies or hot dogs wrapped in crescent rolls.

Ingredients

• 40 baby carrots ((about 1/2 pound) (I pick out the largest carrots))
• ¼ cup soy sauce
• 2 Tablespoons apple cider vinegar
• ½ cup vegetable stock
• 2 Tablespoons maple syrup
• 1 Tablespoon liquid smoke
• 1 teaspoon yellow mustard
• 2 cloves garlic (minced)
• ¼ teaspoon red pepper flakes
• ½ teaspoon onion powder
• 8 crescent rolls

Instructions

1. Put the carrots and all ingredients except the crescent rolls into a small or medium pot.
2. Heat over medium high heat and bring to a simmer. Reduce heat to medium.
3. Continue cooking at a simmer until the carrots are completely soft and a fork can easily pierce them. Add more stock or water if needed to continue the cooking process. There should not be any carrot-like crunch in the middle when you pierce them.The carrots will not cook much further, so make sure they are soft to avoid any carrot crunch later.
4. Remove from the heat and store the carrots with the marinade in a jar or container in the refrigerator overnight.
5. When ready to assemble, preheat oven to 375°F.
6. Drain the carrots from the liquid and let drain over a paper towel in a strainer. No need to pat dry as it can remove some of the flavor.
7. Unroll the crescent roll dough. Cut each roll triangle into 6 pieces (if making 32 servings).Do this by cutting it into three rows (top long edge, middle, and bottom tip) and then cutting the middle section into two triangles and the top large section into two. See picture.
8. Roll up one carrot in each small piece of dough and place on a baking sheet.
9. Bake in the oven until the dough is a light golden brown, approximately 17-20 minutes.Remove from oven and serve warm with your favorite dipping sauces.

34. Vegetable Samosa

Samosa | Potato and Peas filled Savory Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT58M · Total: PT73M · Yield: [’20’, ’20 Samosas’]

Samosa is a very popular street food in India known for it traditional potato and peas filling. But can be made with any stuffing. These are usually served with some green chutney and sweet tamarind chutney.

Ingredients

• 2 cups Maida / All Purpose flour
• 4 tbsp Ghee / clarified butter (melted – 4 TBSP (oil can be substituted to make vegan samosa))
• 1 tsp Carom seeds / Ajwain
• Salt ( to taste)
• Water (as needed to make dough)
• 3 Potato (boiled, peeled and mashed)
• 1/2 cup Green peas (cooked or frozen)
• 1 tsp Coriander seeds
• 1/2 tsp Fennel seeds
• 1 tsp Ginger paste
• 2 Green chilies
• 1 tsp Red chili powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tsp Amchur powder
• 1 tsp Chaat Masala
• 1/4 tsp Asafetida
• Salt (to taste)
• 2 tbsp Oil

Instructions To make the Outer crust / dough –

1. In a wide bowl, add the flour, salt, ajwain and the melted ghee. Using your hands, rub the ghee and the flour together for about 2 to 3 minutes.
2. Make sure that you take time to mix the ghee into the flour well. This ensures that the samosa cover is flaky and crispy.
3. Once the ghee and the flour are mixed well, you can form a ball when pressed together and that will crumble upon breaking (refer to the picture).
4. Now slowly add water and form a soft dough. Knead the dough for 4 to 5 minutes and cover it with a cloth and let it rest for 20 to 30 minutes.

To Make the Potato and Peas filling –

1. Dry roast the coriander seeds and the fennel seeds for about 30 seconds and let it cool down. Coarsely grind it and keep it aside. You could also use a mortar and pestle to coarsely powder the seeds.
2. Cook the potatoes and peel it. Mash the potatoes leaving a little bit of chunks in it. I like a little bite when I eat the samosas and hence do not completely mash the potatoes.
3. In a pan, heat the oil and add the grated ginger and green chilies. You could make a paste with chilies and ginger, but I just used finely chopped green chilies.
4. Next add the green peas and let it soften a bit. I used frozen peas and let it cook for 5 minutes.
5. Now add the crushed coriander and fennel seeds and fry for a minute.
6. Add the rest of the dry spices; red chili powder, coriander powder, amchur powder, chaat masala and garam masala along with salt. Mix well and let it fry for a minute.
7. Add the mashed potato and mix well. Let the potatoes cook along with the spices for 5 minutes in low heat.
8. The stuffing is ready now. Let it cool down to room temperature before shaping the samosas.

To Shape and Fry the Samosas –

1. Once the dough has rested, divide it into 10 pieces and make a smooth ball.
2. Rub oil liberally on the rolling pin and on the surface and roll the dough ball into a roughly 8 inch oval.
3. Cut the oval into two halves using a sharp knife.
4. Make a cone with one of the half, sealing the edges with water. Refer to the video and picture for shaping.
5. Fill the cone with a tablespoon of filling and seal the top as well with water.
6. Shape all the samosas and also heat oil for deep frying.
7. Once the oil heats up, reduce the heat to medium and gently slide two shaped samosas into hot oil. Constantly rotate the samosa and let it evenly brown on all the sides. Make sure that you fry the samosa in low to medium heat. In high heat, the crust will not evenly cook and also will not be flaky.
8. Drain the samosas on a paper towel lined tray and serve hot with green chutney and sweet tamarind chutney.

35. Air Fryer Artichokes

Crispy Air Fryer Artichokes (Frozen or Fresh) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 people’]

These Air Fryer artichoke appetizer is super delicious! Using this air fryer cooking technique, you can get properly roasted artichokes in a lot less time.

Ingredients

• 4 Fresh Artichokes
• 1 Lemon
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1/2 tsp garlic powder (optional)

Instructions

1. Prepare the Artichokes: Rinse the artichokes under cold water. Trim the top quarter and cut off thorny tips. Optionally, halve the artichokes for quicker cooking.
2. Make the Seasoning Mix: In a bowl, combine 2 tbsp olive oil, minced garlic, 2 tbsp lemon juice, and salt and pepper to taste. Add optional ingredients like Parmesan and fresh herbs if desired.
3. Coat the Artichokes: Brush the artichokes with the seasoning mix, ensuring the leaves are well-coated. If halved, make sure to coat the cut side as well.
4. Preheat the Air Fryer: Set your air fryer to 375°F (190°C) and allow it to preheat.
5. Arrange in the Air Fryer Basket: Place the seasoned artichokes in the air fryer basket in a single layer. Avoid overcrowding for even cooking.
6. Air Fry: Cook for 20-25 minutes, flipping the artichokes halfway through. They should be golden brown and crispy.
7. Serve Hot: Once done, carefully remove the artichokes from the air fryer. Let them cool for a few minutes and then arrange them on a plate.

36. Georgian Eggplant Rolls

Georgian Eggplant Rolls with Walnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’30’, ’30 rolls’]

These Georgian Eggplant Rolls With Walnut Filling are a delightfully simply, healthy vegan appetizer. Three ingredients, some artfully chosen spices, and less than an hour of time and you have a vegan treat for the tastebuds with these walnut stuffed eggplant rolls.

Ingredients

• 3 medium-sized eggplants
• salt
• black pepper
• cooking spray
• 150 grams or 1 1/2 cups walnuts
• 100 ml or 1/2 cup very hot water
• 2 cloves garlic (minced)
• 1 teaspoon khmeli suneli
• 1/2 teaspoon ground coriander
• 2 teaspoons white wine vinegar
• 3 tablespoons pomegranate seeds to serve

Instructions

1. Preheat your oven to 180 ºC (350 ºF). Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You may need more than one baking tray for this amount of eggplants. Lightly spray thetops of the eggplant slices with cooking spray, then sprinkle with salt andblack pepper. Bake 15 minutes, then flip them over and bake for 15 minutes more
2. Meanwhile prepare the filling: crush the walnuts with a mortar and pestle until they look like on the picture above. Add minced garlic, khmeli suneli, ground coriander, white wine vinegar, salt and pepper. Mix everything and slowly add hot water in the bowl, stirring constantly, until you like the consistency. Don’t pour in all the water at once, as you may not need that exact amount.
3. Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!

37. Savory Stuffed Mushrooms

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’20’, ’20 mushrooms’]

Quick and tasty, these vegan stuffed mushrooms are filled with vegan cream cheese, breadcrumbs, and vegan parmesan! A beautiful and delicious appetizer or side addition to almost any meal!

Ingredients

• 20 button mushrooms (medium/large)
• ½ cup finely chopped onion
• 5-6 cloves minced garlic
• 2 Tbsp olive oil
• 1 tsp italian seasoning
• ½ tsp salt
• ⅓ cup vegan cream cheese (softened at room temp)
• 2 Tbsp vegan parmesan (see notes)
• ½ cup Panko bread crumbs

Instructions

1. Preheat your oven to 350 degrees.

Prep the Mushrooms:

1. First, use a paper towel or corner for a dish towel to clean any dirt off mushrooms.  Avoid rinsing or soaking mushrooms in water to prevent adding un-needed moisture.  Remove stems from mushrooms and set aside for later.
2. Prepare baking sheet with parchment paper, silicone baking mat, or pan spray.  Arrange mushroom caps stem side up on baking sheet.  Brush liberally with olive oil, and sprinkle with salt.

Make the filling and stuff the mushrooms:

1. Trim any objectionable ends off your mushroom stems, and then finely chop by hand or in a food processor.  Add to skillet with minced onions, garlic, salt, Italian seasoning, and olive oil.
2. Sauté over medium heat until onions are clear and soft.  Remove from heat, and add softened vegan cream cheese, bread crumbs, and vegan parmesan.  Mix together until combined.
3. Using a measuring spoon or your fingers, press and mound approximately 1 heaping tablespoon of filling into and on each mushroom.  Sprinkle tops with a little more vegan parmesan.
4. Bake in the oven for 30 minutes or until mushroom filling begins to brown lightly. Serve!

38. Kidney Bean Patties

Rajma Tikkis or Kidney Bean Paaties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT480M · Cook: PT60M · Yield: [’16’, ’16 nos’]

Rajma Tikkis are healthy and nutritious snack for your evening tea. They are also known as rajma patties or kidney bean patties.

Ingredients

• 1½ cups Rajma or Kidney Beans
• 2 nos Potatoes, medium
• 1 no Onion, medium, chopped
• Salt to taste
• 1 teaspoon Green Chillies, chopped
• 2 tablespoon Coriander Leaves, chopped
• ½ teaspoon Red Chilli Powder
• ½ teaspoon Chaat Masala Powder
• ½ teaspoon Roasted Cumin Powder
• ¼ teaspoon Dry Ginger Powder
• ½ cup All Purpose Flour or Maida ( (use as required))
• ¼ cup Vegetable Oil ( (use as required))

Instructions

1. Soak the kidney beans overnight and later clean it and allow to boil in a pressure cooker with little salt for at least 5 to 6 whistles or till it becomes tender and little mushy in texture.
2. Drain the water and allow to cool. In the mean while, peel the potatoes and boil them.
3. When both kidney beans and potatoes are cooled down, take them in a plate and mash them together.
4. Next add chopped onions, coriander leaves, and green chillies into the mashed mixture.
5. After that add all the spices including salt, dry ginger powder, red chilli powder,roasted cumin powder, chaat masala and mix them well.
6. Next add the all purpose flower for binding and make a dough.
7. Apply oil on your palm and take lemon size balls and flatten them using your palm.
8. Heat a skillet and brush it with oil and fry the kidney bean patties under slow flame until both the sides are golden brown.
9. Serve them hot with ketchup or your favorite dip.

39. Vegan Loaded Nachos

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

These vegan loaded nachos are super easy to prepare and will be a hit at your next party or movie night. These loaded nachos are covered with a lentil-bean mixture, diced tomatoes, avocado, black beans and a nacho-cheese sauce like that from the movie theaters.

Ingredients

• 1 large bag of tortilla chips
• 1 large Onion (chopped)
• 10 oz 300 g Firm Tofu or ½ cup (100 g) Dried Lentils, black or green
• 2 chopped Garlic Cloves
• 1 tbsp Taco Seasoning
• 1 can Refried Beans or homemade (recipe above)
• ¼ cup 60 ml Water
• 1 can (15 oz or 400g of Black Beans, drained)
• Pickled Jalapeños (sliced ​​(opt))
• 1 large Tomato (diced)
• 1 Avocado (diced)
• 3 Spring Onions (in rings)
• Fresh Cilantro Leaves (optional)
• Nacho Cheese Sauce
• Salsa

Instructions

1. Start cooking the lentils or squeezing the tofu.
2. In the meantime, cut the remaining ingredients accordingly. Prepare the nacho cheese sauce.
3. Now start to sauté the onions in some water. Add a sip of water every now and then. The onions should now turn brown. Add the garlic and tofu if you use them.
4. Now mix in the taco spice. When the garlic is steamed or the tofu is colored, add the remaining ingredients and let them warm up. To do this, stir vigorously.

Now you can prepare the platter:

1. Put the chips on your platter and pour the bean mixture over the chips. Now top the chips with the tomato cubes, avocado cubes, spring onions, black beans, jalapeños, and coriander.
2. Add the nacho cheese sauce and the salsa over it and drizzle with the hot sauce, optional.

40. Vegan Crab Cakes

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

Ingredients

• 2 (14-ounce) cans hearts of palm, drained and roughly chopped
• 1 (15-ounce) can chickpeas, drained and lightly mashed
• 1/2 sheet nori, crumbled (or 1 teaspoon kelp granules)
• 1/2 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1/2 cup finely chopped celery (about 2 stalks)
• 3 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chickpea flour (or all-purpose flour)
• 1 cup panko breadcrumbs (plus 1/3 cup extra for dredging)
• 3 tablespoons neutral oil (canola or vegetable) for frying

Instructions

1. 1. Prepare and measure all ingredients. Drain hearts of palm and chickpeas; rinse chickpeas and let drain well.
2. 2. In a large bowl, shred the hearts of palm into flaky pieces with a fork or chop coarsely, then add the lightly mashed chickpeas and crumbled nori.
3. 3. Add the celery, green onions, parsley, lemon zest, lemon juice, vegan mayonnaise and Dijon mustard to the bowl. Sprinkle in Old Bay, smoked paprika, salt and pepper.
4. 4. Mix everything together until evenly combined. Stir in the chickpea flour and 1 cup panko breadcrumbs. The mixture should hold together when pressed; if it feels too wet add up to 2 tablespoons more panko.
5. 5. Divide the mixture into 8 equal portions and shape each into a compact patty about 3 inches wide and 1/2 inch thick. Place the patties on a tray and refrigerate for 15–20 minutes to firm up (this helps them hold while cooking).
6. 6. Put the extra 1/3 cup panko on a plate. Just before cooking, gently press each chilled patty into the panko to lightly coat the outside.
7. 7. Heat 1 tablespoon of oil in a large nonstick or cast-iron skillet over medium heat. When the oil is hot, add 3–4 patties (do not overcrowd) and fry 3–4 minutes per side, or until deep golden and crisp. Add more oil as needed and repeat with remaining patties.
8. 8. Transfer cooked cakes to a paper-lined plate to drain briefly. Taste one and adjust seasoning with a squeeze of lemon, extra salt, or a pinch of Old Bay if desired.
9. 9. Serve warm with lemon wedges and your choice of accompaniments (vegan tartar sauce, remoulade, or on buns with lettuce and pickles). Leftover cakes keep refrigerated for up to 3 days and re-crisp well in a skillet or oven.

41. Eggplant Dip with Beets

Beet Baba Ganoush (Roasted Eggplant Dip with Beets) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Baba Ganoush gets a makeover from delicious sweet roasted Beets. This Beet Baba Ganoush is a healthy gorgeous appetizer.

Ingredients

• 1 medium eggplant
• 1 small beet ((or 1/2 large beet))
• 2-4 garlic cloves
• 2 tablespoons lemon juice ((from 1 lemon))
• 1 tablespoon tahini ((see notes))
• 1 tablespoon olive oil
• 1/2 teaspoon salt ((or more to taste))
• 1 tablespoon fresh parsley leaves (, optional)
• ground pepper (, to taste)

Instructions

1. Preheat the oven to 350. Line a large baking sheet with foil and spray it with olive oil or non-stick spray.
2. Cut the eggplant in two and place cut side up on the baking sheet. Peel and cut the beet into small wedges. Peel the garlic. Wrap the sliced beet and peeled garlic in foil, spray with olive oil, and place on the baking sheet next to the eggplant.Roast for 30 minutes, or until the beets are fully cooked. Carefully remove from the oven and allow to cool until it’s safe to touch.
3. Use a fork or a spoon to scoop the roasted eggplant insides from the skin and place in a bowl. Discard the skins.
4. Place the roasted garlic and beets into the food processor. Add the lemon juice, olive oil, tahini, salt, and pepper. Process for several seconds until you have a chunky mixture. Add the eggplant (leave any released eggplant juice in the bowl). Process for a minute or two until you reach a desired consistency – I like mine to be a little chunky. Taste and see if you need more lemon juice, salt, or pepper. Add the chopped parsley (if using), and pulse to combine.
5. Serve at room temperature or chilled, drizzling with extra olive oil and garnishing with fresh parsley. Serve with crackers, cut veggies, fresh or toasted pita, or use as a spread on sandwiches and wraps.

42. Vegan Spinach Dip

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This Creamy Vegan Spinach Artichoke Dip has all the indulgent texture and flavor of a silky, cheesy spinach dip, but without any dairy and with added protein.

Ingredients

• 16 ounces firm tofu
• 1 (14 ounce) can artichoke hearts (whole or quartered in water)
• 1 large yellow onion
• 4 cloves garlic
• 2 tablespoons extra virgin olive oil
• 5 ounces fresh baby spinach
• 3 tablespoons lemon juice (1 lemon = approx. 4 tablespoons lemon juice)
• ¼ cup nutritional yeast
• 1 cup unsweetened nondairy milk
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• ¼ teaspoon turmeric (optional for color)
• ½ cup vegan Mozzarella cheese (optional for topping)

Instructions

1. Preheat your oven to 400°F.
2. Drain and press the tofu by using a tofu press or wrapping it in a clean kitchen towel and setting something heavy on top for about 5 minutes.
3. Prep your ingredients by draining, rinsing, and roughly chopping the artichoke hearts, peeling and dicing the onion, roughly chopping the fresh baby spinach and peeling the garlic.
4. To a large frying pan, add the olive oil, onion, spinach, and artichoke hearts over medium heat. Sautee over medium, stirring frequently with a wooden spoon, until the liquid has released from the spinach and evaporated, and the onions are starting to brown slightly (about 8-10 minutes).
5. Meanwhile, add the pressed tofu, garlic, lemon juice, nutritional yeast, plant-based milk, salt, pepper, nutmeg, and turmeric to a food processor or high-powered blender. Process on high until smooth and creamy.
6. To a small round or 9″ x 6″ rectangular casserole dish, add the sauteed vegetables and creamy tofu mixture and mix to combine.
7. Add the vegan cheese on top (optional to add “cheesy” texture on top). Bake for 10-15 minutes until edges start to brown. Enjoy warm with bread, chips, or pretzels.

43. Mango Guacamole

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

Recipe details: Prep: PT15M · Yield: [’12’]

This Mango Guacamole is creamy, sweet, and full of irresistible flavors. Made with avocadoes, mangoes, red onion, cilantro, and lime, this recipe couldn’t be simpler. Serve with your favorite tortilla chips for a 15 minute appetizer guests will love.

Ingredients

• 1 Ripe Mango (diced)
• 3-4 Ripe Avocados (diced)
• ¼ Cup Red onion (minced)
• 2 Tablespoons Lime juice (fresh)
• 2 Tablespoons Fresh cilantro (chopped)
• ½ Jalapeno (*optional)
• Salt to taste
• Tortilla chips (for serving)

Instructions

1. Peel your mango with a veggie peeler, then use a sharp knife to dice it into small cubes and add to a large mixing bowl.
2. To the mixing bowl, add your diced avocado, minced red onions, fresh lime juice, fresh cilantro, and diced jalapeno (if using)
3. Use a fork to mash all ingredients together until you achieve your desired texture. Season with salt to taste
4. Transfer the mango guacamole to an airtight container and store in the fridge until needed
5. Serve chilled, with your favorite tortilla chips, and enjoy!

44. Roasted Beets

Healthy Roasted Beets Recipe 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’]

Tangy, earthy, and subtle in taste, this healthy roasted beets recipe brings you a quick and convenient side dish for all seasons. The possibilities for meal combinations are endless with this dish!

Ingredients

• 16 oz beets (raw)
• 6 oz carrots (raw)
• 6 oz sweet potato (raw)
• 6 oz onion
• 2 tbsp olive oil
• 1 tsp ground black pepper
• 1 tbsp thyme
• 2 tsp garlic (minced)
• 1/4 tsp salt

Instructions

1. Scrub beets to remove dirt, trim off tops and bottoms. Peel and chop 16 oz beets, 6 oz carrots, and 6 oz sweet potatoes into chunks.
2. Slice 6 oz onion vertically into quarters and peel apart the layers.
3. Preheat the oven to 400℉. Line a baking dish with parchment paper then set aside.
4. In a small bowl, mix together 1 tsp ground black pepper, 2 tbsp olive oil, 1 tbsp thyme, 2 tsp garlic, and 1/4 tsp salt.
5. Transfer beets, carrots, sweet potatoes, and onion to the baking dish. Brush all the vegetables with the spice mixture.
6. Remove the onion from the baking dish and set aside for later. Spread the remaining vegetables out evenly and roast for 15 minutes in the oven.
7. Add onion back to the baking and continue to roast everything together for 15 more minutes.
8. Serve hot.

45. Honey Glazed Carrots

Brown Sugar Honey Glazed Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

These Brown Sugar Honey Glazed Carrots with butter and thyme on top are one of my top side dishes ever. The carrots’ sugars are enhanced by the sweet glaze, and it is without a doubt DELICIOUS. The finest holiday side dish is made with this recipe!

Ingredients

• 1 pound Carrots peeled and sliced
• 3 tbsp Butter
• 1 tbsp Brown sugar
• 1 tbsp Honey
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Dried thyme
• 1 tbsp Parsley minced

Instructions

1. First start by rinsing the carrots, peel, and dice into small pieces.
2. In a large skillet over medium-high heat, melt the butter. When adding the carrots, whisk in the butter.
3. Add the remaining ingredients, brown sugar, honey, and thyme to the carrots.
4. Depending on the size of the carrots, cook them for 10 to 15 minutes, tossing frequently, until they are soft and coated in glaze.
5. Add some salt, then toss in some fresh thyme leaves.
6. Transfer the carrots to a serving dish and pour over them the remaining glaze.

Oven Method

1. Set the oven’s temperature to 425 Fº. A baking sheet should be foil-lined.
2. In a sizable mixing basin, combine the melted butter, carrots, brown sugar, honey, salt, pepper, thyme, and garlic (if using).
3. Place a single layer of carrots on the baking sheet that has been prepped.
4. 20 to 25 minutes of roasting with a toss in the middle. If you’d want more color, broil.

46. Buffalo Tofu

30-Minute Crispy Baked Buffalo Tofu Strips is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These baked buffalo tofu strips are crispy, tangy, and absolutely bursting with bold, spicy buffalo flavor! This easy tofu recipe is perfect for snacking, dipping, dunking, and sharing with friends! For best results, use extra-firm tofu.

Ingredients

• 14 ounces extra-firm tofu
• 2 tablespoons olive oil
• 2 teaspoons cornstarch
• 2 tablespoons vegan butter, melted
• 1 to 2 tablespoons hot sauce of choice ( see notes below for more info)

Instructions Baked Buffalo Tofu Strips

1. Preheat your oven to 400°F.
2. Drain your tofu and place it between a clean, folded kitchen towel. Use a tofu press or something heavy to put on top of your tofu to press for at least 5 minutes.
3. Slice your tofu into 10-12 thin strips (about 1/4-inch thick) and press one more time with a clean towel to absorb any excess liquid.
4. Use a pastry brush to coat all sides of the tofu with olive oil (or toss the tofu in olive oil).
5. Sprinkle cornstarch on both sides of your tofu strips and lay them out flat on a baking sheet, making sure they are not overlapping one another.
6. Bake for 15 minutes, remove from the oven to flip, and then bake for another 10-15 more minutes. Check on your tofu regularly. You’ll know your tofu strips are done when they start to turn golden brown.
7. Meanwhile, melt your vegan butter over low heat in a small pot on the stove or by adding it to a microwave-safe dish. Microwave for 20 seconds and stir. If it’s still not completely melted, keep microwaving in 8-second intervals, stirring in between until liquefied.
8. Add the hot sauce and use a whisk or a fork to stir and form your quick buffalo sauce.
9. Remove the tofu from the oven and place it on a paper towel (use bamboo paper towels for a more sustainable option!). Allow it to cool for 2-3 minutes before using a second paper towel to blot off any excess oil.
10. Use a pastry brush to generously coat the tofu with your buffalo sauce. Enjoy!

Air Fryer Option

1. Preheat air fryer to 350°F.
2. Spray the bottom of your air fryer basket with oil and lay the tofu strips out in a single layer. Air fryer for 12-14 minutes until tops are golden brown. Then, flip tofu and air fry for an additional 7-8 minutes until golden brown on both sides. All other instructions remain the same.

47. Hummus

Creamy Hummus Recipe Without Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘8’]

This creamy hummus recipe is so delicious you’d never know it doesn’t contain garlic. I also share a secret ingredient that replaces raw garlic perfectly without making you smell. This recipe is oil-free, vegan, and gluten free.

Ingredients

• 1 400g Can Of Chickpeas ((Drained And Rinsed))
• ¼ Cup (60ml) Of Tahini
• ⅓ Cup (78ml) Of Fresh Or Bottled Lemon Juice
• 1 Teaspoon Of Maple Syrup
• 1 Teaspoon Of Sea Salt
• 1 Teaspoon Of Onion Powder Or Granules
• A Pinch Of Ground Black Pepper Or Paprika

Instructions

1. Add all of the ingredients to the bowl of a food processor and give it a quick blend until you are happy with the texture of the hummus.
2. If you want a smoother hummus, add cold water or extra lemon juice a little bit at a time to the food processor and process for a few seconds. Repeat until your hummus is a smooth paste.
3. Note: If you do want to create a more traditional-tasting hummus and do want to use garlic, you can add 3 garlic cloves to the recipe.
4. If you want to include garlic in the recipe without smelling of garlic, add 1-2 teaspoons of garlic powder or garlic granules to the recipe. Garlic powder has been dried which means the smell has been neutralized.
5. This recipe is the best hummus when it comes to a traditional plain tasting hummus. If you want to add a bit more flavor and spice to the recipe, add 1 teaspoon of ground cumin or paprika to the recipe. Other great additions are chili powder or curry powder.

48. Vietnamese Spring Rolls

Vietnamese Spring Rolls (vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’12’, ’12 fresh spring rolls’]

Vietnamese spring rolls filled with tofu, vermicelli rice noodles, and fresh vegetables wrapped in rice paper. They are served with a creamy peanut sauce for a refreshing summer appetizer or portable vegan meal that is light and flavorful! These are restaurant-quality yet budget-friendly and easy to make at home.

Ingredients

• 6 ounces rice vermicelli noodles
• 1-2 cups vegetable oil
• 16 ounce block extra-firm tofu ( (drained, pressed, and cut into ½-inch matchsticks))
• ½ teaspoon kosher salt (or ¼ tsp table salt)
• ¼ teaspoon ground black pepper
• 12 sheets square rice paper wrappers (bánh tráng)
• 2 cups shredded romaine lettuce (about ½ – 1 head of romaine lettuce)
• 1 cup shredded red cabbage (about ¼ medium red cabbage)
• 1 cup thinly julienned red bell pepper (about 1 medium red bell pepper)
• 1 cup shredded carrot (about 2-3 medium carrots)
• 1 bunch fresh mint leaves (do NOT use any type of dried herbs please)
• 1 bunch fresh Thai basil leaves (Or Italian basil)
• 1 bunch fresh cilantro (do NOT replace it with parsley cause it is bitter for this recipe. You can skip it if you prefer)
• 1/4 cup peanut butter ((get a veganversion. If allergic to peanut, use almond or cashew butter instead))
• 1/2 cup hoisin ((get a vegan version))
• 2 tsp sambal oelek ((Indonesian chili paste – skip itor use sriracha or crushed red chili flakes))
• 1/4 cup warm water
• 2 tbsp chopped peanuts ( optional)

Instructions

1. COOK THE NOODLES: Bring a large pot of water to a boil. Add in the noodles, cover, and turn off heat, allowing the noodles to soak and cook for 7-8 minutes. Drain and reserve.
2. PAN-FRY THE TOFU: In a large pan or a Dutch oven, heat at least a ½ inch of vegetable oil over medium-high heat for 5 minutes. NOTE: The amount of oil needed will depend on the size of your pan.
3. Once the oil is hot, add the tofu and fry until golden, tossing now and then to fry all sides (about 5-8 minutes). Place the tofu on a paper towel-lined plate and season with salt and pepper. Depending on the size of the pan, you will need to work in batches
4. MOISTEN THE RICE PAPER: Dampen your work surface with some water, or alternatively lightly grease it with vegetable oil. This will prevent the rice paper from sticking.
5. Dip your sheet of rice paper into a large bowl of warm water. Make sure the entire surface of the rice paper has come in contact with water. NOTE: Please, do NOT soak the rice paper. It’ll soften as you add the fillings!
6. FILL AND WRAP THE FRESH SPRING ROLLS: Place the rice paper in a diamond shape with one corner facing you. Create a small bed of shredded lettuce on the lower third of the wrapper, closest to you. Place a large pinch of vermicelli noodles on top, and then add 1 to 2 pieces of tofu on top of the cooked vermicelli noodles.
7. Next, add a large pinch of red cabbage, 2 to 3 pieces of red bell pepper, a large pinch of carrots, 2 to 3 mint leaves, 2 to 3 Thai basil leaves, and 2 to 3 cilantro leaves. To make it easier to roll, it is better to add these in horizontal rows working upwards on your rice paper instead of a single pile. Make sure to check out our process photos!
8. Fold the lower third of the rice paper over the filling, then fold in both the left and right corners over the filling. Continue to gently roll the rice paper from the bottom up until it forms a baton shape.
9. The rice paper will cling and seal itself, but you can dab a bit of water along the seam edges if needed. Cover your Vietnamese spring rolls with a damp paper towel and repeat the process until you either run out of filling ingredients or the rice paper. NOTE: If you don’t cover them with a damp tower, they will dry out.
10. PREPARE THE SAUCE: In a medium-sized bowl, whisk in the peanut butter, hoisin, and sambal oelek together until homogeneous. Add a tablespoon of warm water at a time to thin. The amount of water may vary depending on how thin or thick you prefer your sauce. Top the sauce with chopped peanuts and serve right away with your Vietnamese spring rolls. Enjoy!

49. Roasted Cauliflower Cabbage Salad

Roasted Cauliflower & Cabbage Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 sides or 3 mains’]

This roasted cauliflower cabbage salad features caramelized vegetables tossed in a sweet and savory miso balsamic vinaigrette and finished with toasted almonds and fresh herbs — vegan, gluten-free, and delicious warm or cold.

Ingredients

• 3-4 cups chopped red cabbage (cut into 1.5-inch bite-sized pieces)
• 3-4 cups cauliflower florets
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoons black pepper
• 2 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1/2 tablespoon white miso paste
• 1/2 tablespoon water
• 1/4 cup toasted chopped almonds
• 1/4 cup chopped fresh herbs (flat-leaf parsley, cilantro, and/or dill)

Instructions

1. Preheat the oven to 425°F.
2. Spread the cauliflower and cabbage pieces in a single layer on a large rimmed baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
3. Roast for 23–25 minutes, carefully flipping the vegetables halfway through, until the edges are golden brown and the cauliflower pierces easily with a fork.
4. While the vegetables roast, whisk the dressing ingredients together in a small mixing bowl until well combined.
5. If toasting almonds: spread on a small baking dish and roast at 425°F for 8–9 minutes until golden and fragrant.
6. Arrange roasted vegetables on a serving platter. Top with fresh herbs and toasted almonds. Drizzle with dressing and serve warm.

50. Vegetable Tempura

Japanese Kakiage Tempura (Mixed Vegetable) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 pieces’]

This Kakiage Tempura is crispy, light, and so simple to make. Served with a delicious soy maple dipping sauce. You’ll love how easy it is to make this Japanese appetizer at home.

Ingredients

• 1 cup sweet potato (thinly sliced)
• 1 cup rainbow carrots (thinly sliced)
• 1/2 cup snap peas (thinly sliced)
• 2 shiso leaves
• 1/3 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/3 cup ice cold water
• Vegetable oil for frying
• 1/4 cup soy sauce
• 2 tbsp maple syrup (add more to taste)
• 1 tbsp rice vinegar
• sriracha/red chili hot sauce (to taste)

Instructions

1. Peel and thinly slice the vegetables (sweet potato, rainbow carrots, snap peas & shiso leaves).
2. Add the thinly sliced vegetables to a large bowl.
3. Then toss in all purpose flour, cornstarch, and salt.
4. Stir in the ice cold water and mix until just combine.
5. To a large fry pan add about 1.5 inch layer of vegetable oil. Heat over medium high heat until oil is hot. Oil is ready when wooden chopstick inserted into the hot oil forms tiny bubbles around it.
6. Using a wide spatula, scoop the vegetable mixture and gently add to the hot oil. Fry until crispy and golden brown on both sides about 4-5 mins total.
7. Transfer to a paper towel lined plate to drain any excess oil
8. Serve kakiage with soy maple dipping sauce (recipe below). Tempura must be served immediately as it will lose its crispness.
9. To make soy maple dipping sauce: In a small bowl mix the soy sauce, maple syrup, rice vinegar and sriracha until combined. Serve with hot tempura.

51. Lemon Dill Hummus

Sprouted Lemon Dill Hummus (Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT4325M · Yield: [‘1.5’, ‘1.5 cups’]

This lemon dill hummus is a light and refreshing version of the classic hummus, made with sprouted chickpeas and without tahini and oil, with a garlic free option. It’s naturally gluten free, dairy free, nightshade free and vegan.

Ingredients

• 1 cup sprouted chickpeas (made using 1/3 cup/60 grams dried chickpea sprouting seeds (or sub 1 tin canned chickpeas, drained))
• 0.5 ounces fresh dill (roughly chopped (approx 1/2 cup loosely packed))
• 1/4 cup lemon juice (approx 2 medium lemons)
• 2 tsp lemon zest (approx 2 medium lemons)
• 1 large garlic clove (finely minced (omit for garlic free hummus))
• 3 tbsp filtered water (or to desired consistency)

Instructions To Sprout Chickpeas

1. Add 1/3 cup/60 grams of dried chickpea sprouting seeds to a sprouting jar and fill the jar fully with filtered water. Leave to soak for 12 hours.
2. After 12 hours, drain the water, then rinse by filling the jar and draining it completely again.
3. Leave the chickpeas in a sprouting jar at room temperature inverted on a drip tray and covered with a tea towel.
4. Rinse and drain the chickpeas twice per day (first thing in the morning and in the evening).
5. Repeat this process for 2-4 days. Sprouted chickpeas are ready when a white root that is at least the same size as the pod (approx 1/4 inch long) has grown from the top of each one.
6. After a final rinse and drain transfer the chickpeas to a tray lined with a tea towel or unbleached kitchen towel to dry completely. Remove any unsprouted chickpeas.
7. The chickpeas can now be used to make hummus. Measure out 1 cup/120 grams of sprouted chickpeas to be used in the recipe.

To Make Lemon Dill Hummus

1. Place all the ingredients in a food processor and blend on high for 2-3 minutes, or until a smooth mixture is formed, scraping down the sides of the food processor when needed.
2. Transfer to a bowl and serve or store.

52. Onion Patties

Crispy Onion Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’20’, ’20 fritters’]

These Crispy Onion Fritters are certain to become a regular addition to your meal plans. They are made from simple store cupboard ingredients which you may already have on hand. For fritters that are crisp and full of caramelised onion flavour, just add finely chopped onions to a simple pancake batter and shallow fry. It doesn’t get much easier than that! These Onion Fritters also happen to be both vegan and gluten-free.

Ingredients

• 3/4 cup (115 g) gluten-free all-purpose/plain flour (See Note 1)
• 2 tsp sugar
• 1 tbsp polenta – finely ground or cornmeal (See Note 2)
• 2 tsp gluten-free baking powder
• 2 tsp coarse cooking sea salt – or to taste
• 1 tsp freshly ground black pepper – or to taste
• 3/4 cup (180 ml) soy milk (See Note 3)
• 2 1/2 cups (350 g) brown/yellow onions – finely chopped, approximately 3 medium onions
• 2 green/spring onions
• 1/4 cup oil (for frying, approximately) – I use extra virgin or grapeseed oil (See Note 4)
• Sweet Chilli Sauce or another sauce of your choice – to serve

Instructions

1. Finely chop your onions and set aside.
2. In a large bowl, whisk together all the dry ingredients to evenly distribute them.
3. Add the milk and stir well. You will have a thick batter.
4. Add the finely chopped onions and mix until well combined.
5. Add the oil to a large frying pan, and heat the oil over medium heat. I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
6. Add tablespoons of the batter gently into the hot oil. To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy.
7. Drain for a minute on paper towels and continue cooking the remainder. To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.Serve with Sweet Chilli Sauce or another condiment of your choice.

53. Baba Ghanoush

Lazy Slow Cooker Baba Ghanoush is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT240M · Total: PT270M · Yield: [‘6’]

Slow cooker baba ghanoush is a delicious dip made from cooked eggplant. This easy homemade recipe is the perfect make ahead appetizer or party food.

Ingredients

• non-stick spray of choice
• 1 med. eggplant
• 3 tbsp. tahini
• 3 tbsp. lemon juice
• 1½ tsp. minced garlic
• ¼ tsp. onion powder
• ¼ tsp. smoked sea salt
• pinch smoked paprika (optional)
• olive oil (optional)

Instructions

1. peel eggplant and cut into small cubes
2. Spray slow cooker with cooking spray
3. place eggplant cubes in a strainer or on top of paper towels. sprinkle liberally with salt and set aside for a minimum of 20 minutes.
4. after sitting time, wipe excess salt and moisture off of eggplant pieces.
5. add eggplant, tahini, lemon juice, garlic, onion powder and smoked sea salt to slow cooker
6. stir, cover and cook on low for 4 hours
7. Once eggplant is soft, use immersion blender to fully combine/process all ingredients into paste.
8. to serve, place baba ghanoush in a shallow bowl. swirl some olive oil on top and sprinkle top with smoked paprika
9. serve with pita, crackers or veggie sticks for dipping,

54. Asparagus Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

This creamy asparagus soup is bright, fresh, and velvety — without any cream. Silken tofu and Yukon gold potatoes create a smooth, satisfying base that lets the fresh asparagus and garlic shine. It’s a healthy, dairy free asparagus soup that feels elegant but comes together easily in one pot.

Ingredients

• 2 tablespoons vegan butter
• ½ large white or yellow onion (minced)
• 1 large Yukon gold potato (peeled and cubed into ½-inch pieces)
• 1 lb. asparagus (trimmed and cut into 1-inch pieces)
• 1 clove garlic (sliced)
• ½ teaspoon dried thyme
• 6 cups (1 ½ quarts) low-sodium vegetable broth
• 8 oz. silken tofu (cut into 1-inch cubes)
• 2 teaspoons nutritional yeast
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• salt and pepper (to taste)
• to serve (optional) (Extra virgin olive oil, croutons, lemon zest, flaky sea salt, fresh chives)

Instructions

1. Melt the vegan butter in a large stockpot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
2. Add the potato and cook for 3 minutes. Stir in the asparagus and cook for another 3–4 minutes, until the potatoes begin to turn lightly golden.
3. Stir in the garlic and dried thyme and cook for 1–2 minutes, until fragrant.
4. Pour in the low-sodium vegetable broth and bring to a boil. Reduce to a gentle simmer and cook for 10–12 minutes, or until the potatoes and asparagus are tender.
5. Stir in the tofu, nutritional yeast, lemon zest, and lemon juice. Cook for 2–3 minutes, until heated through.
6. Remove from the heat and blend with an immersion blender until smooth. Alternatively, carefully transfer to a regular blender (vent the lid) and blend until creamy.
7. Season with salt and black pepper to taste. Serve hot with a drizzle of olive oil, croutons, lemon zest, or flaky sea salt.

55. Onion Rings

Air Fryer Onion Rings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT11M · Total: PT21M · Yield: [’22’, ’22 rings’]

Homemade air fryer onion rings are super crispy and crunchy, easy-to-make, and so much healthier for you than deep-fried!

Ingredients

• 1 Large onion
• 1 Cup of flour
• 3/4 Cup sparkling water
• Black pepper
• 1/2 Teaspoon paprika
• 1 Cup breadcrumbs
• Dried parsley

Instructions

1. Strip the onions of their outermost states and cut them into at least half an inch thick rounds.
2. Pull the rings apart from each other by applying gentle pressure while avoiding breaking them.
3. Next, prepare the batter. Put the flour, paprika, and black pepper in a small bowl and mix well.Pour cold sparkling water in a trickle, and with a whisk, mix well until a smooth batter forms.
4. In a second bowl, pour the breadcrumbs and season with salt, pepper, and dried parsley.
5. Dip the rings first in the batter, helping with tongs or a fork, then in the breadcrumb mixture. Make sure to cover the entire onion ring with the breadcrumbs.
6. Continue in this way until all the rings are finished.
7. Preheat the air fryer to 350°F for 2 minutes. Using some spray oil or a kitchen brush, spray or brush the base of the air fryer basket, and place the onion rings in a single layer, being careful not to overlap them.
8. Cook in the air fryer at 370°F (190°C) for 10 minutes or until your preferred golden brown.
9. Serve this crunchy onion rings hot with a sprinkle of salt and your favorite sauce.

56. Korean Broccoli Salad

Korean Broccoli Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘3’, ‘3 servings’]

Korean Broccoli Salad is an incredibly easy recipe that comes together in just 15 minutes. Tender-yet-crisp steamed broccoli is tossed in a savory and spicy sauce, then garnished with sesame seeds. Serve it as a vibrant side dish, healthy appetizer, or light snack.

Ingredients

• 12 oz broccoli florets (in a microwavable bag (see notes))
• 2-3 cloves garlic (minced)
• 2 tbsp sesame oil
• 1½ tsp low sodium soy sauce
• ½ tsp gochugaru
• 1 tsp sesame seeds (plus more for garnish)
• Salt and pepper

Instructions

1. Follow package instructions to microwave broccoli until bright green and lightly crunchy (tender and fork meets little resistance when pierced, but not all the way cooked). Transfer to an ice bath for 1-2 minutes, then drain and pat as dry as possible.
2. In a large bowl, whisk together garlic, sesame oil, soy sauce, gochugaru, sesame seeds, ¼ tsp salt, and ¼ tsp pepper.
3. Add broccoli and toss thoroughly to combine. Season to taste and option to garnish with more sesame seeds. Serve room temperature or chill in fridge for at least 30 minutes to serve cold.

57. Zucchini Carpaccio

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

Recipe details: Prep: PT15M · Cook: PT1M · Yield: [‘6’]

This is a delicious, healthy and very easy choice of appetizer or starter: zucchini carpaccio.

Ingredients

• 2 zucchinis (washed and cut into thin slices (if you don’t have a mandolin, you can use a potato peeler to cut very thin slices))
• 3 tablespoons drained capers
• the juice of 2 lemons
• salt and pepper (to taste)
• Olive oil
• Grated Parmesan cheese

Instructions

1. In a bowl mix the lemon juice, olive oil, salt and pepper, if you want you can add a little chopped garlic.
2. In the dish that we will serve, put the Italian pumpkin slices, add the liquid of the previous mixture and let stand for at least 30 minutes, the longer they let stand the softer the zucchini will be.
3. Add the capers and Parmesan cheese and enjoy!

58. Dill Pickle Hummus

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

Ingredients

• 1 cup (200 g) dried chickpeas (see note for canned option)
• 4 cups water (for cooking chickpeas)
• 1/2 cup dill pickle brine (from the jar)
• 3 medium dill pickles, chopped (about 3/4 cup)
• 1/4 cup tahini
• 2 garlic cloves, smashed
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 1/2 teaspoon ground cumin (optional)
• 3/4 teaspoon kosher salt, plus more to taste
• 3–6 tablespoons reserved chickpea cooking liquid or water (to adjust texture)
• 1 tablespoon chopped fresh dill or more for garnish (optional)

Instructions

1. 1) Prepare and measure all ingredients. If using dried chickpeas, pick through them for debris, rinse, and cover with cold water to soak overnight (8–12 hours). If you prefer to use canned chickpeas, skip soaking and use two 15-oz cans (drain and reserve liquid).
2. 2) Cook the chickpeas: drain the soaked chickpeas, place them in a pot with 4 cups fresh water, bring to a boil, then reduce to a simmer and cook until very tender, 60–90 minutes. Skim foam once or twice. If using a pressure cooker, cook 25–30 minutes after reaching pressure. The chickpeas should mash easily between your fingers.
3. 3) Reserve 3–6 tablespoons of the cooking liquid, then drain the chickpeas. If you used canned chickpeas, reserve some of the can liquid or plain water to thin the hummus later.
4. 4) In a food processor, combine the cooked chickpeas, tahini, dill pickle brine, chopped dill pickles, smashed garlic, lemon juice, olive oil, cumin (if using), and 3/4 teaspoon salt.
5. 5) Pulse and then process continuously, stopping to scrape down the bowl as needed. With the motor running, add reserved cooking liquid or water, one tablespoon at a time, until the hummus reaches a smooth, scoopable consistency (typically 3–6 tablespoons).
6. 6) Taste and adjust seasoning: add more pickle brine or lemon for brightness, more salt if needed, or a splash of olive oil for richness. If you want a stronger pickle flavor, pulse in an additional chopped pickle or a teaspoon of brine.
7. 7) Transfer the hummus to a serving bowl, drizzle with a little olive oil, and sprinkle with chopped fresh dill and an optional extra chopped pickle for garnish.
8. 8) Serve at room temperature or chilled with pita, crackers, sliced vegetables, or as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to 4 days.

59. Baked Barbecue Cauliflower Bites

Baked Barbecue Cauliflower Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium head cauliflower (about 1.5–2 lb / 700–900 g), cut into bite-size florets
• 2 tablespoons olive oil
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt, plus extra to taste
• 1/4 teaspoon freshly ground black pepper
• 1 large egg (or substitute 3 tablespoons aquafaba for a vegan option)
• 1/2 cup (120 ml) cold water
• 3/4 cup (180 ml) barbecue sauce, divided (reserve ~2 tablespoons for serving if desired)
• Nonstick spray or extra oil for the baking sheet
• 2 tablespoons chopped fresh parsley or sliced green onions for garnish (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and lightly oil or spray it.
2. 2. Trim and cut the cauliflower into uniform, bite-size florets. Pat them dry with a towel so the coating will stick better.
3. 3. In a large bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. 4. In a separate bowl, beat the egg and then whisk in the cold water (or use aquafaba if using the vegan option).
5. 5. Pour the wet mixture into the dry ingredients and stir until a smooth, slightly thick batter forms. The batter should be thick enough to cling to the florets but still pourable; add a tablespoon of water if it seems too stiff.
6. 6. Toss the cauliflower florets into the batter, stirring gently so each piece is evenly coated. Shake off any excess batter and arrange the florets in a single layer on the prepared baking sheet, leaving a little space between pieces for crisping.
7. 7. Drizzle the florets with the 2 tablespoons of olive oil (or brush lightly) and bake for 20–25 minutes, turning once about halfway through, until the florets are tender and the coating is golden at the edges.
8. 8. Remove the sheet from the oven. Brush each piece with about half of the barbecue sauce (reserve the rest for a second coating and serving). Return the tray to the oven and bake another 8–10 minutes so the sauce sets and becomes sticky. For a touch of char, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
9. 9. Take the bites out of the oven and let them rest 3–5 minutes. Toss gently with the remaining barbecue sauce if you want a saucier finish, or serve the extra sauce on the side for dipping.
10. 10. Taste and adjust seasoning (add a pinch of salt or pepper if needed). Garnish with chopped parsley or sliced green onions, transfer to a serving plate, and serve warm.

60. Red Pepper Dip

Red Pepper Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’]

This delicious Middle Eastern dip has a sweet and smokey flavor. I discovered it in Jordan and could eat it every day!

Ingredients

• 1 20 oz Roasted red peppers (or 2 large roasted peppers)
• 2 cloves garlic (chopped)
• 1/2 C bread crumbs
• 3 T Pomegranate molasses
• 3 T olive oil
• 1 C walnuts (toasted)
• 2 1/2 T tomato paste
• 1/2 tsp cayenne pepper (Traditional recipe uses Aleppo pepper)
• 1 tsp sugar
• 1 tsp sumac
• 1/2 tsp salt

Instructions

1. Combine all ingredients in a food processor until smooth
2. Add about 1 tsp olive oil on top and garnish with walnuts

61. Blistered Shishito Peppers

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

Ingredients

• 1 lb (450 g) shishito peppers
• 1 1/2 tablespoons neutral oil (vegetable, canola, or grapeseed)
• 1 tablespoon ponzu sauce (or 1 tablespoon soy sauce + 1 teaspoon rice vinegar)
• 1 small garlic clove, minced (optional)
• 1/2 teaspoon flaky sea salt, plus more to taste
• 1 teaspoon toasted sesame seeds
• Pinch of red pepper flakes (optional)
• 1 lemon or lime, cut into wedges, for serving

Instructions

1. 1) Prepare and measure: Rinse peppers and pat completely dry (moisture prevents good blistering). Mince the garlic if using. Cut the lemon or lime into wedges.
2. 2) Heat the pan: Place a large cast-iron skillet or heavy stainless-steel pan over medium-high heat until very hot (about 2–3 minutes).
3. 3) Add oil: Add the neutral oil and swirl to coat the bottom of the pan. Heat until the oil shimmers but does not smoke.
4. 4) Add peppers: Add the shishito peppers in a single layer (they may overlap slightly). Let them cook undisturbed for about 2–3 minutes so the skins can blister.
5. 5) Toss and blister: Stir or shake the pan and continue to cook, turning peppers every 1–2 minutes, until most peppers show dark blistered spots and are tender, about 6–8 minutes total. If using garlic, add it in the last 60 seconds so it softens but doesn’t burn.
6. 6) Season and finish: Remove the pan from heat. Drizzle the ponzu (or soy + rice vinegar) over the peppers and toss to coat. Sprinkle the flaky sea salt and toasted sesame seeds, and add red pepper flakes if you like heat. Optionally squeeze a little lemon or lime juice for brightness.
7. 7) Taste and adjust: Sample a pepper and adjust seasoning with more flaky salt, citrus, or ponzu to your preference.
8. 8) Serve: Transfer to a serving dish and present with extra citrus wedges on the side. Serve immediately while hot and slightly crisp on the edges.
9. 9) Variations/tips: For a smoky note, blister peppers on a hot grill instead of the skillet; for a richer finish, drizzle 1 teaspoon toasted sesame oil before serving.

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.