#plantbasedappetizers

Mushroom Calamari With Spicy Marinara

Thinly sliced oyster mushrooms get breaded and fried until golden, then tossed with a garlicky, spicy marinara that clings to every piece. The panko crust stays crispy even after the sauce hits it, creating that textural contrast that makes this appetizer worth repeating.

These vegan puff pastry asparagus appetizers are a great mix of crunchy puff pastry and soft asparagus that has been spiced with garlic and onion powders.

Ingredients: 1 sheet vegan puff pastry, thawed. 1 bunch asparagus, tough ends trimmed. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper, to taste.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Put some flour on a surface and roll out the puff pastry. Then cut it into thin strips. Place each asparagus spear on the baking sheet that has been prepared. Wrap each spear in a puff pastry strip, leaving the tip open. Put garlic powder, onion powder, salt, and pepper in a small bowl and mix them together. Cover the asparagus in wraps and brush them with the olive oil mix. Heat the oven and put the puff pastry in it. Bake it for 15 to 20 minutes, or until it is golden brown and crispy. If you want, you can serve it warm with a dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

These warm vegan naan dippers are perfect for a cozy gathering or as a starter for a dinner party. They feature a variety of flavorful dips including hummus, baba ganoush, tomato chutney, and olive tapenade, providing a delightful medley of tastes and textures.

Ingredients: 4 pieces of vegan naan bread. 1 cup of hummus. 1 cup of baba ganoush. 1 cup of tomato chutney. 1 cup of olive tapenade. Fresh parsley for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Put the naan bread on a baking sheet and heat them up for 5 minutes. Get the dips ready while the naan bread warms up. Add the garlic, lemon juice, tahini, and olive oil to the chickpeas and blend them until the hummus is smooth. As the eggplants get soft, roast them. Then, mix them with tahini, lemon juice, garlic, and salt to make baba ganoush. Cook down the tomatoes, onions, garlic, ginger, and spices for the tomato chutney until it gets thick. Mix olives, capers, garlic, olive oil, and lemon juice until you get the texture you want for the olive tapenade. If you want to dip the naan bread, take it out of the oven and cut it into slices or quarters. Place warm pieces of naan around small bowls of each dip. Add fresh parsley as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 5 minutes