Vegan Appetizer and Snack Recipes

For the Pumpkin Tea Loaf: 1 1/2 cups canned pumpkin 3/4 cup sugar 1/2 cup peeled and grated apple 1/2 cup corn oil 1/4 cup soft silken tofu 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 cup chopped pecans 1/2 cup golden raisins For … Read more »

1/2 lb. semisweet vegan chocolate, finely chopped 1/3 cup soy creamer 1 Tbsp. light corn syrup 1 1/4 tsp. ancho chili powder, divided 2 Tbsp. soy margarine, at room temperature 2 Tbsp. turbinado sugar 1/4 tsp. ground cinnamon 1/4 tsp. sea salt • Place the chocolate in a medium microwave-safe bowl. Heat at 50 percent … Read more »

For the Cake: 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup water 2 Tbsp. vanilla 1 Tbsp. apple-cider vinegar For the Raspberry Purée: 1 cup raspberries 1 tsp. sugar For the Frosting: 1/2 lb. firm tofu … Read more »

2 cups granola (your favorite) 8 oz. soy cream cheese 12 oz. firm silken tofu (aseptic package) 1/2 cup soy milk 1/2 cup sugar 1/4 cup fresh key lime juice (or regular lime juice) Zest of 1 lime* • The key lime is a small, round, juicy variety with a distinctive tartness. In California, we … Read more »

1 1/2 cups pitted Kalamata olives 3 Tbsp. capers 1/2 tsp. rosemary 1/2 tsp. oregano 4 Tbsp. olive oil • Place all of the ingredients in a food processor and process until coarsely ground. Serve with crusty bread. Makes 8 appetizer servings

For the Crust: 4 cups chocolate cookie crumbs 1/4 cup vegetable oil • Place the cookie crumbs in a food processor and pulse until fine. With the machine running, drizzle oil over the cookie crumbs until evenly coated. • Press into the bottom of a greased 10-inch pie pan, leaving the sides bare. Bake in … Read more »

For the Cake: 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup water 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar For the ‘Milk’ Mixture: 2 Tbsp. cream of coconut 2 Tbsp. coconut milk 2 cups plain … Read more »

10 oz. unsweetened cocoa powder, plus more for dusting the pan 3 lbs. powdered sugar 24 oz. vegan butter 1 1/4 cups unsweetened soy milk • Lightly grease a 9-inch springform pan and dust with the cocoa powder. • In a large bowl, sift together the cocoa powder and the powdered sugar. Set aside. • … Read more »

1 cup sugar 3 cups water 3/4 cup unsweetened cocoa powder 1/4 tsp. salt 1 tsp. vanilla • In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir. • Continue to cook, stirring often, until completely melted and caramelized. • Add the water, allowing the caramel to steam … Read more »

2 oz. tofu 1 small green pepper 1 small onion 1 small tomato 1/4 tsp. red chili powder 1/4 tsp. salt 1/4 tsp. dried mango powder (amchoor) 1/4 tsp. garam masala 1/4 tsp. cumin powder Toothpicks 2 tsp. olive oil A few drops lemon juice • Cut the tofu, green pepper, onion, and tomatoes into … Read more »

2 qts. vegetable stock 1 Tbsp. olive oil ½ medium yellow onion, diced 1 Tbsp. chopped garlic 1 lb. arborio rice 1 oz. white wine 1/8 bunch Italian parsley, chopped 1/8 bunch thyme, chopped 1/8 bunch rosemary, chopped 1 Tbsp. salt 1 tsp. black pepper ½ cup soy Parmesan cheese 6 oz. soy gorgonzola-style cheese … Read more »

10 oz. orange juice 1/4 cup vanilla soy milk 1 1/2 Tbsp. vanilla-flavored syrup 1/2 Tbsp. coconut-flavored syrup (optional) • Stir all the ingredients together and pour over ice. Makes 1 serving

1 7-oz. pkg. black bean mix (e.g., Fantastic Foods) or 1 12-oz. can black beans 1 cup salsa 1 Tbsp. lemon juice 1 tsp. ground cumin 1 small onion, minced (optional) • Prepare the beans: For instant beans, follow the package directions. For canned beans, rinse and drain them and then mash with a fork. … Read more »

1 bagel 1 small can tomato sauce Hot sauce, to taste Garlic salt, to taste Shredded vegan mozzarella “cheese” Veggies (optional) • Slice the bagel in half and spread the desired amount of sauce on each piece. • Add a few drops of hot sauce to the tomato sauce and sprinkle with garlic salt. • … Read more »

4 cups soy milk 1 oz. instant vanilla pudding powder 1 cup nondairy whipping cream (try Rich’s brand) 1 tsp. vanilla extract 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/4 tsp. cinnamon • In a medium-size bowl, combine 2 cups of the soy milk and the instant pudding. Stir well until thickened. • Add the … Read more »

3/4 cup vegetable shortening 1 cup granulated sugar, plus approximately 1/2 cup extra for rolling Egg Replacer equivalent to 1 egg or 1/4 cup soft silken tofu 4 Tbsp. dark molasses 1/2 tsp. salt 2 tsp. baking soda 1 tsp. ginger 1 tsp. ground cloves 2 cups all-purpose flour 1 cup raisins • Preheat the … Read more »

8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com), softened 2 Tbsp. granulated sugar 3/4 cup firmly packed light or dark brown sugar 1 Tbsp. vanilla extract 1 cup unsalted peanuts or walnuts, coarsely chopped 4-5 apples, sliced into wedges • In a small bowl, mix together the nondairy cream cheese, sugars, and vanilla … Read more »

Vegetable oil sufficient for frying 3 green plantains 1 cup water, heavily salted • In a heavy skillet, heat the vegetable oil. • Using a vegetable peeler, peel the plantains. Slice on a diagonal into 1-inch-thick pieces. • Fry until lightly golden. Immediately remove from the oil and place in a paper bag. Gently press … Read more »

1 1/2 Tbsp. Just-Like-Honey (available at www.Suzannes-Specialties.com) 2 Tbsp. dark rum 1 tsp. lemon juice 4 slices fresh pineapple 1 cup flaked coconut • Combine the “honey,” rum, and lemon juice in a nonporous glass dish or bowl. Add the pineapple and coat well with the marinade mixture. Cover the dish and marinate in the … Read more »

7 sun-dried tomato halves 1 clove garlic, coarsely chopped 1 15-oz. (425g) can white beans 1 Tbsp. paprika 1 Tbsp. minced fresh sage leaves 1 Tbsp. olive oil Salt and cayenne pepper, to taste Thick toasted slices of Italian bread Fresh sage leaves • Place the tomato halves in a bowl, cover with boiling water … Read more »

2 grated carrots 3 Tbsp. vegan cream cheese, softened 2 Tbsp. vegan mayonnaise 1 tsp. fresh grated ginger Salt and pepper, to taste 4 Tbsp. margarine 4 slices thin rye bread 1/4 cup thinly sliced cucumber • In a food processor, combine the carrots, vegan cream cheese, vegan mayo, and ginger and process until smooth. … Read more »