Vegan Christmas Starters

October 27, 2016
Great for snacking while opening presents or lounging before Christmas dinner, these vegan starters are sure to please friends and family visiting for the holidays. Don't end up solely eating candy from your stocking. Instead give yourself, and guests, a little something to munch on whether you're cooking or relaxing. Stick with easy mess-free finger foods, like chips and dip or spiced nuts, that won't require extra utensils or plates for those partaking.
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Sun-Dried Tomato Palmiers

Photo: Johnny Autry
View Recipe: Sun-Dried Tomato Palmiers

You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable. These palmiers look a bit more complicated than the tarts, but don't be alarmed. Just roll each side in a jelly-roll fashion until they meet in the middle. Be sure to chill dough for 20 minutes before cutting.

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Carrot Hummus With Cumin and Almonds

Photo: Jennifer Causey
View Recipe: Carrot Hummus With Cumin and Almonds

Bright, beautiful carrots give this dip its gorgeous hue, while a pinch of paprika adds a slight kick of spice.

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Crunchy Chickpeas

Photo: Kiyoshi Togashi
View Recipe: Crunchy Chickpeas

Low and slow is the key to drawing out all of the moisture without burning the chickpeas or seasoning. It may seem tedious, but removing the skins before roasting is essential to obtain the deepest level of crunch on this tasty snack, which is a much healthier alternative to deep-fried chickpeas. As they cook, the spices mingle and mellow for a rounded flavor. You'll surprise and delight the crowd with how satisfyingly crunchy these light nibbles are. Use leftovers for salads, snack mixes, or to top casseroles, soups, and stews.

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Warm Spiced Cashews

Photo: Jennifer Causey
View Recipe: Warm Spiced Cashews

Chinese five-spice powder lends a distinct toastiness to these sweet and savory nuts. They're perfect to whip-up as a quick make-ahead, crowd-pleasing appetizer for holiday entertaining.

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Citrus, Fennel, and Rosemary Olives

Photo: Ellen Silverman
View Recipe: Citrus, Fennel, and Rosemary Olives
Transform the usual mixed olive bowl at your next gathering with an easy, beautiful marinade. The Italian-inspired flavors pair perfectly with any meaty, briny olives: crunchy, anise-scented fennel, fresh parsley and rosemary, garlic, crushed red pepper, and fragrant fresh lemon rind. The mixed olives at the supermarket olive bar are your best bet for variety and freshness. You can also create your own blend (we love bright green, lower sodium Castelvetrano olives). Remember that the mixed olives will usually have pits. Refrigerate the mixture at least two days ahead so flavors can meld, then simply transfer to a serving bowl.

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Smoked and Spiced Pecans

Photo: Greg Dupree
View Recipe: Smoked and Spiced Pecans

Try this recipe sprinkled on top of a simple green salad. 

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Catalonian Pepper and Nut Sauce (Salsa Romesco)

Photo: Raymond Hom
View Recipe: Catalonian Pepper and Nut Sauce (Salsa Romesco)

Making this recipe is time well spent: You'll be rewarded with lots of smoky-garlicky-peppery sauce, which keeps in the fridge for up to two weeks or in the freezer for a couple of months. There are lots of delicious ways to use it: Dip veggies, thin it with a little vinegar and water for salad dressing, try it as a sandwich spread, or smear it over pizza dough for a Spanish pie.

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Roasted Beet Hummus

Photo: Randy Mayor
View Recipe: Roasted Beet Hummus
The beet flavor (if not the color) in this dip is very subtle, with a nutty edge from walnuts and walnut oil and concentrated sources of fat and flavor. Pair with crunchy crudités.

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Simple Guacamole

Photo: Randy Mayor
View Recipe: Simple Guacamole

There’s no credible way to lighten guacamole since the main ingredient–avocado–is high in fat. But it’s heart-healthy and a worth-while splurge occasionally!

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Sweet and Spicy Pepperonata

Photo: Johnny Miller
View Recipe: Sweet and Spicy Pepperonata

Use a variety of hot and sweet peppers in red, orange, and yellow for superior flavor and color in this dish. Serve as an appetizer spooned over grilled bread.

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Cauliflower Hummus with Green Olives

Photo: Jennifer Causey
View Recipe: Cauliflower Hummus with Green Olives

Adding curry-roasted cauliflower to creamy, dreamy hummus makes for a flavor-packed dip that's good for you, too.

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Sweet and Spicy Pumpkinseeds

Photo: Johnny Autry
View Recipe: Sweet and Spicy Pumpkinseeds

Hulled pumpkin seeds (also called pepitas) are packed with protein, iron, heart healthy fats, and fiber. This spiced up version makes a delicious snack that delivers a slight sweetness with a subtle kick thanks to the chipotle chili powder and red pepper. For even more kick, add an extra 1/8 teaspoon ground red pepper. Not just for snacks, these toasty seeds are delicious over yogurt, tossed into salads, sprinkled over whole grains (bonus crunch!), or stirred into your favorite homemade granola mix. Make a double batch and store in an airtight container for 3 to 5 days; these seeds are so good you'll never want to run out!

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White Bean and Pumpkin Hummus With Pita Chips

Photo: Jennifer Causey
View Recipe: White Bean and Pumpkin Hummus With Pita Chips

If you think you've seen pumpkin spice in every food, think again. This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering. Without being overly sweet, this festive dip is the perfect addition to your next Halloween or fall-inspired spread.

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Microwave Sweet Potato Chips

Photo: Romulo Yanes
View Recipe: Microwave Sweet Potato Chips

You won't want to miss these easy-to-make sweet potato chips. You'll need a mandoline to slice the potato thin enough to crisp. The results are delicious and easy, sans the hassle of the oven.

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Spicy Stir-Fried Mushroom Bruschetta

Photo: Becky Luigart-Stayner
View Recipe: Spicy Stir-Fried Mushroom Bruschetta

Fenugreek really highlights the earthiness of the mushrooms in this dish, an ingredient found in many curry powders. Omit if you can't find it. Even though the jalapeños are seeded in this appetizer, the dried chiles and ground red pepper deliver plenty of spicy heat. This dish is inspired by flavors from the northern mountainous region of India (Kashmir), whose people brought their love of mushrooms with them when they settled in Delhi. Garnish with fresh cilantro leaves. Make a double or triple batch of the mushroom mixture and serve over warm chickpeas for a cozy, flavor-packed entree.

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Tofu Bites

Photo: Karry Hosford
View Recipe: Tofu Bites

Serve cold or at room temperature with toothpicks.

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Windowpane Potato Chips

Photo: Randy Mayor
View Recipe: Windowpane Potato Chips

A mandoline will help you create picture-perfect chips. Tip: Buy an extra potato to practice with beforehand.

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Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

View Recipe: Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Creamy beans and sweet sun-dried tomatoes offer the perfect texture and flavor combo in this simple dip. You can prepare a day ahead and bring to room temperature before serving. For a more formal presentation, serve on bagel chips garnished with rosemary sprigs. For a casual gathering, serve in a bowl with crackers or bagel chips for dipping.

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