Vegan Appetizer and Snack Recipes

For the Tofu Cakes: 1/2 cup finely diced onions 1/4 cup finely diced carrots 2 tsp. minced garlic 2 lbs. firm tofu, crumbled 1 1/2 Tbsp. cornstarch 1/4 cup nutritional yeast 1/8 cup dry white wine 1 Tbsp. salt 1/2 tsp. ground white pepper Juice of 1 lime • Sauté the onions and carrots until … Read more »

1-2 Macintosh apples, peeled and cored 1 cup walnuts, shelled Kosher wine Cinnamon, to taste Sugar, to taste • Mince the apples and the walnuts or pulse in a food processor. Moisten with the kosher wine and season with cinnamon and sugar to taste. Makes 20 to 25 servings

1/2 lb. firm tofu 1/4 cup oil 1/4 cup confectioner’s sugar 1 tsp. vanilla or coconut extract 1/2 tsp. lemon juice 1/8 tsp. salt • Combine all the ingredients in a blender and blend until smooth and creamy. Chill before serving. Makes 1 1/2 cups

For the Chocolate Layer: 1 cup flour 1/2 cup sugar 2 Tbsp. cocoa powder 1 1/2 tsp. baking powder 1/2 cup soy milk 2 Tbsp. melted margarine 1 tsp. vanilla 3/4 cup chocolate chips • Lightly grease a 3 1/2- to 4-quart slow cooker. • In a mixing bowl, combine the flour, sugar, cocoa powder, … Read more »

For the Cake: 3/4 cup flour 3/4 cup Florida Crystals sugar 1/4 cup cocoa 1 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla extract 1 tsp. cider vinegar 1/2 cup vegetable oil 1 cup water For the Fillings: 1 3/4 cup canned sour cherries, drained and juice reserved 1 oz. arrowroot powder 1/2 cup … Read more »

1 cup whole wheat pastry flour 3/4 cup pistachios, roasted and ground 1/4 tsp. (or more) anise seeds, toasted and ground 1/4 tsp. baking powder 1 Tbsp. plus 1 1/2 tsp. vegan margarine 1 1/2 tsp. olive oil 1/3 cup plus 1 Tbsp. maple syrup 1/2 tsp. vanilla extract 1/4 tsp. salt 8 oz. vegan … Read more »

1/2 cup whole pitted dates 4 cups oat flour 4 cups rolled oats 3/4 cup chopped walnuts or pecans 1 cup safflower oil 1 cup maple syrup 1 tsp. almond extract 1/2 tsp. sea salt (fine-grained) • The day before, soak the dates in 1 cup of water to soften. Drain, put the dates in … Read more »

For the Cake: 2 cups vegetable oil 1 lb. 12 oz. sugar in the raw 1 lb. 12 oz. shredded carrots 8 oz. tofu 2 oz. vegetable oil 1 Tbsp. and 1 tsp. baking powder 1 Tbsp. and 1 tsp. baking soda 1 Tbsp. and 1 tsp. cinnamon 2 tsp. salt 1 lb. 10 oz. … Read more »

For the Cupcakes: 1 cup vegan horchata 1 tsp. apple cider vinegar 1/3 cup canola oil 3/4 cup sugar 1 tsp. vanilla 1 tsp. cinnamon 1/4 tsp. almond extract or vanilla extract 1 1/4 cups flour 2 Tbsp. cornstarch 3/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt For the Frosting: 2 sticks … Read more »

1 8-oz. package nondairy cream cheese, softened at room temperature 3 cups powdered sugar 12 oz. semi-sweet chocolate, melted 1 1/2 tsp. vanilla Decorations, e.g., chopped nuts, unsweetened cocoa, toasted flaked coconut •Beat the nondairy cream cheese in a mixing bowl until it is smooth. Gradually add the powdered sugar, beating until it is well … Read more »

8 oz. tempeh 1/2 cup vegan mayonnaise (try Vegenaise—www.followyourheart.com) 1/2 cup nutritional yeast 3 Tbsp. soy sauce 1 1/2 cup sliced almonds, toasted • Steam the tempeh for 20 minutes then place it in the freezer for 15 minutes. • Place the tempeh, vegan mayonnaise, nutritional yeast, and soy sauce into a food processor and … Read more »

2 1/4 cups all-purpose flour, plus extra for flouring the pan 2 tsp. baking powder 1 tsp. salt 1/2 cup (1 stick) margarine, plus extra for greasing the pan 16 ounces (1 box) light brown sugar Egg Replacer equivalent to 3 large eggs 1 12-oz. bag chocolate chips 1 cup chopped walnuts and/or 1/2 cup … Read more »

1 8-oz. package Tofutti Better Than Cream Cheese 1 14-oz. can artichoke hearts, drained and chopped 1/2 cup vegan mayonnaise 1/2 cup vegan Parmesan cheese 1 garlic clove, minced • Mix all ingredients with an electric mixer on medium speed until well blended. Spread onto the bottom of a 9-inch pie plate or desired baking … Read more »

1 cup double-strength dark roast coffee 1 cup soy milk 2-4 Tbsp. chocolate syrup 2-3 drops mint extract Sugar, to taste Ice cubes • Combine all the ingredients in a blender and purée until smooth. Serve immediately. Makes 1 serving Note: For a regular mocha, omit the mint. To make a banana version, add a … Read more »

1 1/2 cups pitted Kalamata olives 3 Tbsp. capers 1/2 tsp. rosemary 1/2 tsp. oregano 1/4 cup olive or other oil • Process all the ingredients together in a food processor until coarsely ground. • Serve with Italian or other crusty bread. Makes 8 servings

Wet Ingredients: 1/2 cup water 1/2 cup canned pumpkin 5 Tbsp. orange juice 1 Tbsp. canola oil 1 Tbsp. maple syrup • In a medium bowl, whisk together the water and pumpkin. Add to the bread pan. • Add the orange juice, oil, and syrup. Dry Ingredients: 1 1/2 cups whole wheat flour 1 cup … Read more »

1 cup mashed sweet potatoes 1 1/2 cups all-purpose flour 3/4 cup firmly packed brown sugar 2 tsp. baking powder 1 tsp. baking soda 3/4 tsp. cinnamon 1/8 tsp. salt Egg replacer equivalent of 2 eggs 3/4 cup vegetable oil 1/4 cup maple syrup 1/2 cup chopped pecans 1/2 cup dried cranberries • Preheat the … Read more »

1 tub Tofutti cream cheese (jalapeño or regular flavors only) 1 can Hormel veg chili Black olive slices, optional Jalapeño slices, optional Veggie burger crumbles, optional • Mix of the ingredients together and microwave. Makes 4 Servings

4 cups seedless watermelon chunks 1/2 cup sugar Juice of 1 lemon • In a food processor, purée all the ingredients until smooth. Pour into a shallow, wide pan and freeze for 1 hour. • Rake with a fork, then freeze for an additional hour. Repeat. • Remove from the freezer, rake, and serve in … Read more »

2 large mangos, peeled, seeded, and cubed 1/2 cup sugar 1/2 cup freshly squeezed lime juice (about 6 limes) 2 cups cold water 1 cup ice • Combine all the ingredients in a blender. Blend on high speed until smooth. Then, kick back and enjoy the perfect summer drink! Makes 4 servings

For the Frosting: 2 1/2 cups vegan chocolate chips 2 12-oz. pkgs. extra-firm silken tofu 3/4 cup unrefined sugar (try Sucanat or Florida Crystals) 1 tsp. vanilla • Melt the chocolate chips in a double broiler. • In a food processor, blend the melted chocolate chips, the tofu, the sugar, and the vanilla until smooth. … Read more »

1 1/2 lbs. apples, cored and diced 1-1 1/2 Tbsp. lemon juice 1 tsp. lemon zest 3 Tbsp. maple syrup 1/2 lb. fresh dates, pitted 1 tsp. sesame seeds Lemon balm, mint, or lemon geranium leaves, to garnish • Cook the apples with the lemon juice, zest, and maple syrup until the fruit is soft. … Read more »