Vegan Snacks & Vegan Appetizers

Vegan Lettuce Wraps with Asian Dipping Sauce

Vegan Lettuce Wraps with Asian Dipping Sauce

Do you love PF Chang’s Lettuce Wraps, but wish they were vegan? Then this Vegan Lettuce Wraps recipe is for you! I’ve dressing up simple tofu lettuce wraps with some extra veggies for a healthier version of the original. And that dipping sauce? I’ve got you covered there too! This recipe for my tangy, salty Asian Dipping Sauce will have your taste buds singing!

Garlic Smashed Potatoes with Chimichurri Sauce

Garlic Smashed Potatoes with Chimichurri Sauce

Move over baked potatoes, smashed potatoes are the new kid in town! Baked smashed potatoes are an easy vegan recipe that will have your taste buds singing your praises. For this vegan recipe, I chose to top my smashed potatoes with a tangy, herby chimichurri sauce – one of my favorite summertime condiments.

Summer Fresh Ramen Noodle Salad

Summer Fresh Ramen Noodle Salad

Add this to your list of summer recipes! This Asian-inspired ramen noodle salad is so fresh! Nutrition rich forbidden rice ramen noodles serve as the base for this ramen noodle salad. This ramen recipe is complemented with red peppers, green edamame and bright mango and topped with a tangy Asian salad dressing, fresh mint and zesty lime! #ramennoodlerecipes #ramennoodlesalad #Asiansalad #coldnoodlesalad

Crispy Cauliflower Vegan Tacos

Crispy Cauliflower Vegan Tacos

Pinterest Description/Meta Description: Vegan tacos just got a little bit yummier! These battered cauliflower vegan tacos have all the delights of a fish taco without the fish! The cauliflower lends itself to that satisfying crunch, while the purple cabbage slaw, fresh tomatoes and sliced avocado make for a colorful, healthy vegan dinner.

Roasted Tomato Compote with Fresh Basil

Roasted Tomato Compote with Fresh Basil

This roasted tomato compote with fresh basil recipe is pure gold. The combination of slow roasted fresh tomatoes in plenty of olive oil with a handful of fresh basil will make your taste buds sing. I like to spread it on home olive sourdough or add it as a topping to crispy vegan polenta cakes.

Baked Cauliflower Buffalo Wings

Baked Cauliflower Buffalo Wings

Looking for the ultimate vegan comfort food? These Baked Cauliflower Buffalo Wings are sure to hit the spot, whether you’re prepping pre-game food or just having Friday-night wing night.

Vegan Sushi: Tuna Tower with Avocado

Vegan Sushi: Tuna Tower with Avocado

Did you think you’d have to give up sushi to go vegan? You were right! I promise you won’t miss it though. Not with this vegan sushi tuna tower recipe. This dish is every bit as satisfying as the original, using tomatoes in place of the tuna. Sushi rice, avocado, sesame seeds and crushed pistachios make this homemade vegan sushi tuna tower better than any rolls you’d find at your local sushi joint.

Homemade Soft Pretzels with a Vegan Cheese Sauce

Homemade Soft Pretzels with a Vegan Cheese Sauce

Looking for some vegan appetizers suitable for a crowd? How about these homemade soft pretzels with an easy vegan cheese sauce? I’m not one to brag, but this vegan cheese sauce is the best! It’s made with creamy cashews, nutritional yeast, Dijon mustard, tomato paste, red onions and jalapenos for a perfect spicy bite. Want to make this vegan appetizer even more simple? Make the soft pretzels into soft pretzel bites and get snacking even sooner!

Quick Pickled Red Onions (and Other Quick Pickled Vegetables)

Quick Pickled Red Onions (and Other Quick Pickled Vegetables)

Have you ever made pickled red onions? This simple condiment will transform your tacos, I swear! And don’t stop there. With this quick pickled vegetable recipe, you can pickle a variety of vegetables, including pickled carrots, cauliflower, green beans and…of course…cucumbers!

Roasted Portobello Mushroom and Artichoke Open-Faced Vegan Sandwiches

Roasted Portobello Mushroom and Artichoke Open-Faced Vegan Sandwiches

This roasted portobello mushroom and artichoke recipe makes the best open-faced sandwiches. Thick ciabatta bread, with a spread of fresh vegan pesto sauce, slices of tomato and toasted pine nuts complement portobello mushrooms marinated in balsamic vinegar and roasted artichoke hearts.