Vegan Appetizer and Snack Recipes

Any cake with molasses is good with us.

The only way to discover the wonder of vegan Mayan Wonder Bars is to try this recipe.

Nothing is more divine than vegan lemon pie.

This vegan apple crisp should be part of your dessert repertoire.

You haven’t lived until you’ve tried this vegan pumpkin bread.

It’s called Chocolate Devastation Cake for a reason.

Vegan chocolate pudding? You had me at chocolate.

1 cup chopped onion 1 clove garlic, pressed 1 Tbsp. olive oil 1/2 lb. fresh shiitake mushrooms, chopped (about 4 cups) 1 tsp. soy sauce 1 tsp. savory 1/2 tsp. thyme 1/4 tsp. nutmeg 1/8 tsp. black pepper • Sauté the onion and garlic in the olive oil. When the onion starts to soften, add … Read more »

This vegan carrot cake is guaranteed to improve your day.

These vegan chocolate chip squares are simply divine.

This vegan hummus is to-die-for.

1 lb. vegetarian chicken, torn into small pieces (try Worthington Chickettes or Morningstar Farms Meal Starters Chick’n Strips) 3 Tbsp. canola oil, plus additional oil for frying the taquitos 1 medium onion, diced 2 medium Anaheim peppers 2 cloves garlic, minced 1 28-oz. can crushed tomatoes 2 Tbsp. chili powder 1 tsp. garlic powder 1 … Read more »

16-oz. bag edamame beans 4 large garlic cloves 1 1/4 tsp. sea salt 1/2 tsp. ground coriander 1/2 tsp. red pepper flakes (or more, to taste) 1/4 tsp. ground cumin 6 Tbsp. extra-virgin olive oil 1/4 cup fresh lime juice 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish • Boil the edamame … Read more »

For the Pie Crust: 1/4 cup vegan nonhydrogenated margarine 1/4 cup vegan nonhydrogenated shortening 1/2 cup whole-wheat pastry flour 1 1/2 cups all-purpose flour 1 Tbsp. sugar 1 tsp. salt 1 Tbsp. canola oil 1/4 cup ice-cold water For the Pie Filling: 6 cups strawberries, washed and stemmed 1/2 cup sugar 2 Tbsp. frozen apple … Read more »

2 cups whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 1/4 cups water 1 1/4 cups dates, chopped 1 cup raisins 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 1/2 cup carrot, shredded 1/2 cup chopped walnuts 1/3 cup frozen orange … Read more »

1 cup light corn syrup 1 cup sugar 1 1/2 cups peanut butter 6 cups corn flakes 1 8-oz. bag dark chocolate chips (2 bags if you are a chocolate lover) • Lightly oil an 8 x 10-inch cake pan • Place the corn flakes in the pan. • Mix the corn syrup and sugar … Read more »

1 jar pitted kalamata olives Ground coriander seed, to taste Mint, to taste Parsley, to taste Olive oil, to taste Orange zest, to taste • Put the olives in a medium bowl and toss with the rest of the ingredients. • Marinate for 1 to 2 hours.

4 cups brewed espresso, cooled 1/2 cup sugar 1/2 tsp. lemon juice • Combine all the ingredients, adding additional sugar if desired. • Pour into a 9 x 13-inch pan and freeze for approximately 30 minutes, or until ice crystals begin to form. Remove from the freezer and stir. Repeat until completely frozen, then serve. … Read more »

1/2 cup vegan sour cream (try Tofutti brand) 3 Tbsp. vegan mayonnaise (try Vegenaise) 1 Tbsp. minced fresh dill 1 Tbsp. minced fresh parsley 1 Tbsp. minced green onion 1 Tbsp. hot sauce 1 garlic clove, minced 1/2 tsp. dry mustard 1/4 tsp. soy sauce Salt and pepper, to taste • Combine all the ingredients … Read more »

For the Cake Batter: Egg replacer equivalent to 4 eggs 2 cups pumpkin 2 tsp. cinnamon 2 tsp. vanilla 1 cup vegetable oil 2 cups white, unbleached flour 1 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 1 2/3 cups sugar 1 cup walnuts or pecans (optional) • Preheat the oven to 350ºF. … Read more »

3/4 cup olive oil 1/3 cup red-wine vinegar 2 cloves garlic, pressed 1/4 tsp. salt 1 tsp. Dijon mustard 1/4 tsp. minced fresh parsley 2 tsp. minced fresh basil 1/2-1 tsp. sugar • Put all the ingredients into a jar with a tight lid and shake vigorously. • Good with green salads. If refrigerated, it … Read more »