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 antipasto recipe. They are also lovely on homemade bread, on top of a layer of white bean dip.
3. Romesco sauce with pita
Enjoy the flavors of roasted peppers mixed in an Italian seasoned marinade; an elegant vegan appetizer to please a crowd.
Their smoky sweetness pairs well with warm pita for a mouthwatering Mediterranean starter that delights the eyes and the palate.
4. Artichokes alla Romana
Braised artichokes are a naturally vegan appetizer that showcases the tender, earthy flavors of artichoke hearts, slow-cooked in an 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 the star of a mezze platter. Its rich and velvety texture makes it perfect for dipping.
Paired with 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, rich and made with simple, fresh ingredients.
Serve as a plant–based starter, and if you have leftovers, use them as a side dish for dinner.
7. Baba ganoush (eggplant dip)
Eggplant dip is a dairy–free dip that blends roasted eggplant with tahini and 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. This vegan dish is a crowd-pleasing favorite, especially when served with a side of tzatziki sauce.
9. Fennel salad with orange
Light, fruity, and crunchy, this Italian fennel salad is colorful and appealing in appearance and flavor.
Dress it with a lemon mustard vinaigrette and garnish with fennel fronds for a vegan-friendly appetizer idea!
10. Eggplant pizza
These eggplant pizzas are guaranteed crowd-pleasers for game night, appetizer ideas, or weeknight celebrations.
Roasted eggplant is dressed with marinara sauce, dairy-free mozzarella cheese, or fresh tomatoes, resulting in a flavorful plant-based starter idea.
11. Sautèed zucchini
Sautéed zucchini, delicately seasoned and served on crispy bruschetta, offers fresh, earthy flavors.
This vegan appetizer, topped with roasted pine nuts, combines a delightful crunch with a nutty richness, making it a savory sensation for any palate.
12. Carrot ginger soup
Carrot ginger soup combines carrots’ natural sweetness with zesty ginger to create a creamy vegan soup that can be served as an appetizer or a light dinner.
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 the combination of kale, apples, and pomegranate seeds for a winter appetizer.
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 makes it a versatile choice for dipping fresh veggies or spreading on pita bread. It is 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, 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 fresh parsley, tomatoes, and zesty lemon flavors.
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. Avocado spread
This quick and easy starter features avocado, lemon juice, and tahini blended to perfection.
Serve it with your favorite veggies, schiacciata bread, or bread sticks for a delightful appetizer that will leave 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, caramelized onions, 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, making it a bright vegan starter idea.
Serve in small slices with a bowl of caramelized onions and slices of sourdough bread or toast.
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.
27. Panzanella salad
This Italian panzanella salad is a plant-based appetizer favorite. It’s easy to make and a great way to revive stale bread leftovers.
Pair it with a refreshing lemon vinaigrette and fresh basil leaves for a vibrant summer appetizer.
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, which features a vibrant blend of crushed tomatoes and aromatic herbs.
Paired with crispy veggie chips or fried zucchini, as pictured above, 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 or a “primo piatto” with our best pasta recipes.
- Make a vegetable side dish like 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.
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How to store vegan appetizers
- Most of these recipes keep well in the fridge. If they dry up after storage, you can always give them a quick blend (dips) or add fresh herbs and a drizzle of olive oil (salads).
- 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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Nutrition
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Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
No need to reply… love the lentil loaf(we forgot the oats — still great), lentil curry, chick pea curry… all wonderful and the instructions are so clear. You’re my go-to cooking resource! Thank you so much!
I love your vegan/ Plant based recipes!
Always a Favorite
Than ks for the detailed recipe