We’ve had several discussions about what goes into making a perfect vegan holiday appetizer.
The holidays can become a bit of a stressful time for vegans. While spending time with family during the holidays, some vegans may worry that there won’t be enough vegan-friendly options.
This list includes the best vegan appetizer recipes to ensure a successful holiday dinner.
When looking for vegan foods for Thanksgiving, you can find appetizers, sides, main dishes, and desserts to satisfy everyone. Here are 5 top vegan appetizers that we think are delicious.
1. Stuffed Mushrooms from PlantBasedOnABudget.com
Stuffed mushrooms make an excellent appetizer for your vegan Thanksgiving dinner, and can even be prepared the day before.
That way, they’re ready to bake when needed! Meal prep is a savior during the holiday. However, these tasty snacks are also very rewarding to eat!
- Extra-Virgin Olive Oil: 4 tablespoons, divided
- Panko Bread Crumbs: ½ cup (breadcrumbs provide that addictive crunch factor. You should not skip this ingredient!)
- Soymilk: 3 ½ tablespoons, (can substitute for water)
- Fresh mushrooms: 16 medium, white button or cremini (creminis are sometimes labeled as baby bellas)
- Lemon Juice: 1 ½ tablespoons
- Italian Parsley: ⅓ cup, chopped
- Salt & Pepper: to taste.
- Preheat the oven to 350 degrees (176 degrees C).
- Lightly oil a small baking sheet or baking dish with a little vegetable oil or cooking spray.
- Place the panko in a medium bowl, add the soy milk (or water), and stir to combine. Set aside.
- Wash and dry the mushrooms.
- Pop the stems out of the caps, and place the caps, gill side up, on the baking sheet.
- Finely chop the mushroom stems, and put in a small pan with the lemon juice and 2 tablespoons of the olive oil.
- Pour the remaining 2 tablespoons of olive oil into the mushroom caps, evenly dividing it among them.
- Put the pan with the mushroom stems on the stove, and turn the heat to medium-low. Put the baking sheet in the oven. Let them both cook for 10 minutes.
- Remove the mushroom caps from the oven and set aside. (Don’t turn off the oven.)
- Add the mushroom stems and the parsley to the panko, and stir to combine. Season to taste with salt and pepper.
- Divide the mixture among the mushroom caps. Put the now-stuffed mushroom caps back in the oven for 20 minutes.
- Remove the mushrooms out of the oven, heat the broiler, and run the mushrooms under the broiler for a minute or two until the tops are browned.
- Transfer to a plate. Serve & enjoy your stuffed mushrooms!
- 1 cup pecans
- 1 cup walnuts
- 1 1/2 tsp avocado oil or melted ghee / coconut oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 tsp fine sea salt
- few grinds of black pepper
- Preheat oven to 375 degrees.
- Toss nuts with avocado oil, ghee or coconut oil, spices and salt and pepper.
- Roast on a baking sheet for about 4 minutes, take out and stir, and return to the oven for another 3 to 4 minutes, until hot and fragrant.
- Set aside to cool and crisp up!