Welcome to our roundup of 30 vegan appetizers that you can make with affordable and few ingredients.
We’ve selected our 30 best vegan recipes, from colorful and healthy starters and finger foods to dips and party–friendly canapes.
These quick and fuss-free appetizers are perfect for festive occasions, holidays, and game nights.
Browse through this list and pick your favorite; they are easy to make, healthy, and with simple ingredients!
These appetizers are wholesome and made with a few simple ingredients.
Serve them with focaccia or slices of crunchy toasted bread to sop up potential sauce leftovers – your guests will love them!
Our best vegan appetizers
1. Confit tomatoes with focaccia
Confit tomatoes are slow-roasted to perfection and offer rich, savory flavors.
Served with no-knead focaccia or crisp crostini, they create a delightful vegan appetizer that pleases the taste buds.
The tender, seasoned tomatoes are a savory and satisfying start to any meal.
2. Roasted peppers with crostini
Roasted bell peppers are a delicious recipe that can be served as an antipasto and is lovely on bread on top of a layer of this white bean dip.
3. Romesco sauce with pita
Savor the vibrant flavors of roasted peppers bathed in a delectable Italian seasoned marinade, a tantalizing vegan appetizer that ignites the taste buds.
Their smoky sweetness pairs well with warm pita and creates a mouthwatering Mediterranean–inspired starter that delights both the eyes and palate.
4. Artichokes alla Romana
Braised artichokes are a naturally vegan appetizer that showcases the tender, earthy flavors of artichoke hearts, slow-cooked in a fragrant blend of herbs and aromatic broth.
This dish delights the palate’s rich and tender goodness and makes for a delightful Italian starter.
5. Hummus mezze
Creamy homemade hummus is a star of mezze platter and offers a rich and velvety texture that’s perfect for dipping.
Paired with zesty tabbouleh, smoky grilled eggplant, and warm pita, it creates a delicious vegan appetizer with Mediterranean flavors.
6. Eggplant caponata
This eggplant caponata has the perfect balance of sweet and sour; it’s rich and made with simple, fresh ingredients.
Serve as a plant–based starter, and if you have any leftovers, use it as a side dish for your dinner.
7. Baba ganoush (eggplant dip)
Eggplant dip is a dairy–free dip that blends roasted eggplant with tahini and a touch of lemon for a creamy texture.
Its rich, smoky flavor makes it a perfect appetizer for those seeking a plant–based option with a Mediterranean twist.
TIP: Enjoy it with pita bread or fresh veggies for a genuinely satisfying start to your meal.
8. Zucchini fritters with tzatziki
Zucchini fritters made with chickpea flour are a delightful twist on a classic appetizer.
Their crispy exterior and tender interior offer a satisfying texture, while the dairy-free tzatziki adds a refreshing and creamy contrast; this vegan dish is a crowd-pleasing favorite for all.
9. Fennel salad with orange wedges
Light, fruity, and crunchy, here’s an Italian fennel salad with a colorful and appealing look and flavor.
Dress it with a lemon mustard vinaigrette and garnish with fennel fronds for a vegan-friendly appetizer idea!
10. Eggplant pizza
Game night, appetizer idea, or weeknight celebration, these eggplant pizzas are guaranteed crowd–pleasers.
You dress roasted eggplant with a layer of marinara sauce, dairy-free mozzarella cheese, or fresh tomatoes. The result is a flavorful plant-based starter idea.
11. Sautèed zucchini
Sautéed zucchini, delicately seasoned and served on crispy bruschetta, offers fresh, earthy flavors.
Topped with roasted pine nuts, this vegan appetizer combines a delightful crunch with a nutty richness, making it a savory sensation for any palate.
12. Carrot ginger soup
Carrot ginger soup combines the natural sweetness of carrots with fresh and zesty ginger into a creamy vegan soup you can serve as an appetizer or a light main meal.
You’ll love this dish’s creamy texture, sweetness, and mild acidic and spicy flavors.
13. Kale salad
Here’s a super easy 10-minute appetizer idea that is light, refreshing, and flavorful.
Try this kale and apple salad for a vibrant and wholesome meal starter.
14. Roasted zucchini
Try a different vegan appetizer with this Italian roasted zucchini recipe with breadcrumbs and herbs.
It’s easily prepared in 5 minutes and takes about 20 minutes to get tender and juicy in the oven.
15. Breaded eggplant
Crispy and bready on the outside and buttery tender on the inside, this breaded eggplant is great for game nights and putlocks.
Dip the discs in marinara sauce, and your tastebuds will feel transported straight to Italy.
16. White bean dip
White bean dip is a luscious vegan option, perfect for a creamy starter.
Its smooth texture and mild flavor make it a versatile choice for dipping fresh veggies or spreading on pita bread, sure to delight vegans and non-vegans alike.
17. Pita bread
Pita bread with aromatic dukkah is a vegan starter that combines the warmth of freshly baked pita with the rich, nutty flavors of this Egyptian spice blend.
Tear, dip, and savor the combination of crunchy, earthy dukkah and soft, pillowy pita – a perfect introduction to a flavorful meal.
18. Muhammara with naan bread
Muhammara combines roasted red peppers, walnuts, and pomegranate molasses for a rich and tangy flavor.
Serve it with warm flatbread, and this vegan starter offers a harmony of textures and tastes, making it a perfect appetizer for any gathering.
19. Tabbouleh
Tabbouleh is a refreshing Middle Eastern salad with vibrant flavors of fresh parsley, tomatoes, and zesty lemon.
When elegantly served in delicate romance lettuce leaves, it creates a visually enticing and wholesome vegan appetizer.
20. Sweet potato chips
Crispy and golden, our homemade sweet potato chips are a delectable snack for vegans and non-vegans alike.
Sliced thin and lightly seasoned, they’re a flavorful snack that satisfies your cravings without compromise (and a fantastic crunchy bite).
21. Romesco sauce
Next on our list is this 20–minute vegan romesco dip, bursting with rich flavors.
This quick and easy starter features roasted red peppers, almonds, and smoky spices blended to perfection.
Tip: Serve it with your favorite veggies or pita bread for a delightful appetizer that leaves your guests craving more.
22. Tomato bruschetta
A crunchy, juicy, and garlicky appetizer. This bruschetta recipe is simple, and you can make it in 10 minutes with a few ingredients.
Serve on a slice of toasted bread or next to this 20-minute farinata.
23. Easy focaccia (no-knead)
A soft Italian focaccia recipe that is easy to make, with a spoon and a bowl, without having to knead it with your hands.
It is perfectly paired with confit tomatoes and sundried tomato pesto for a wholesome vegan starter.
24. Chickpea socca
This socca is a simple recipe made by mixing chickpea flour and extra virgin olive oil, then baking it in the oven for about 20 minutes.
It’s perfect for a vegan appetizer platter and pairs well with any topping. We love eating it topped with our eggplant caponata.
25. Chickpea Frittata
This chickpea frittata is crisp on the outside and moist on the inside and makes for a bright vegan starter idea.
Serve in small slices with a little bowl of confit tomatoes and caramelized onions.
26. Eggplant bruschetta
Tender sauteed eggplant and crunchy bread is a match made in heaven (and in Italy!).
Try this 20-minute naturally vegan eggplant bruschetta recipe for summer or autumn when eggplants are in season, and top them with fresh basil leaves.
27. Panzanella salad
Easy to make and a great way to revive stale bread leftovers, this Italian Panzanella salad is a plant-based appetizer favorite.
Pair it with a refreshing lemon vinaigrette and fresh basil leaves for a vibrant summer salad.
28. Roasted fennel
Roasted fennel is a deliciously tender buttery starter idea that is great on its own or with crusty toasted bread.
It’s a vegan–friendly and aromatic appetizer with a quick sprinkle of herbs and olive oil.
29. Crostini with olive tapenade
Try this 10-minute crostini recipe for a bite-size and vegan appetizer idea.
Serve with roasted veggies, pesto, tapenade, or hummus, and make a colorful and inviting starter platter.
30. Marinara dip
We end this roundup with our 15-minute marinara sauce that brings a vibrant blend of crushed tomatoes and aromatic herbs.
Paired with crispy veggie chips, it’s a vegan treat for the perfect party snack and savory dip.
More vegan appetizers
Get even more fresh inspiration from these vibrant plant-based ideas:
- Add plant–based protein to your starter platter or central mail with one of our 25 easy tofu recipes
- Make a vegan menu by following your appetizer with a first course of vegan pasta. See our favorites among these 25 best pasta recipes.
- Make a vegetable side dish, such as artichoke, asparagus, or green beans.
- For an indulgent vegan dessert, see the best cakes and sweets in our 60 vegan Italian recipes and our selection of 43 plant–based desserts.
How to store vegan appetizers
- Most of these recipes keep well in the fridge. You can always give them a quick blend (dips) or add fresh herbs and a drizzle of olive oil (salads) if they dry up after storing.
- Refrigerator: keep these starters in an airtight container in the fridge for up to two days. Bread-based appetizers do not store well in the refrigerator and must be served immediately after preparation.
- Freezer: we don’t recommend freezing these recipes.
For many more starter ideas, check out our starters category page.
30 Vegan Appetizers
Ingredients
- 18 ounces bread slices 0.6 inches (1.5 cm) thick.
- 18 ounces tomatoes
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- 15 leaves basil
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 avocado optional
Instructions
- Rinse the tomatoes, dry them, then with a paring knife remove their stem. With a serrated knife (bread knife) cut the tomatoes into slices. Then cut the tomato slices into small dice of similar size.If you use cherry or plum tomatoes, cut them into 4 or 8 pieces, depending on how big they are.
- In a bowl, add the diced tomatoes, extra virgin olive oil, balsamic vinegar, 1 crushed and peeled garlic clove, salt, pepper, and basil leaves that you tear apart with your hands.If the tomatoes release a lot of water, discard some of it.
- Mix well with a spoon until all the ingredients are well combined together. Taste and if necessary adjust flavour. Let marinate at room temperature for about 10 – 15 minutes.
- In the meantime, slice the bread into 0.6 inches (1.5 cm) thick slices. Toast the bread in the oven – preferably with grill function – until golden and crunchy.If the edges of the bread get dark and burned, scrap away that part with a knife as it is very unhealthy to eat.If you have a charcoal grill, go ahead and toast your bread there. Your bruschetta will be even tastier.
- At this stage, if you want, add the avocado. Cut in half, remove the stone, cut it into dice and scoop out the flesh. Then add it to the tomatoes and mix it with a spoon, gently.
- Put the toasted bread on a cutting board or serving plate, rub it with garlic while still warm, then with a spoon put some tomato mix on top. Add some juice too to moisten the toasted bread.
- If you want to make white bruschetta rub the toasted bread with some garlic, then add some good quality extra virgin olive oil and sea salt on top.
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Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
Easy right?