Vegan Thanksgiving Appetizers

0711 Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Perfect for snacking while lounging (or holding a cocktail), these vegan appetizers are sure to please any Thanksgiving dinner crowd. Don't deprive yourself to "save space" for a large lunch or dinner during Thanksgiving. It will only end with overeating and a sore stomach. Instead, give yourself, and guests, a little something to munch on whether you're cooking or relaxing. Stick with easy finger foods, like bruschetta or roasted nuts, that won't require extra utensils or plates for those partaking.

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Maple-Sumac Roasted Walnuts

Photo: Justin Walker

View Recipe: Maple-Sumac Roasted Walnuts

Here’s a perfectly simple and delicious snack. A little sumac adds a bright piney-citrusy note. Look for it at specialty spice stores. A tablespoon of lemon rind can sub for sumac, if you prefer.

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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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Warm Spiced Cashews

Photo: Jennifer Causey

View Recipe: Warm Spiced Cashews

Skip the cocktail weenies and cheese covered crackers, and opt for vegan-friendly appetizer fare instead. Go elegant with tapas-inspired dishes, or keep it simple with hummus or marinated olives.

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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Sun-Dried Tomato Palmiers

Photo: Johnny Autry

View Recipe: Sun-Dried Tomato Palmiers

You've seen these kinds of palmiers at many parties, no doubt, and for good reason: They're retro-chic, simple crowd pleasers, so they make a great go-to appetizer. You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for one to two hours until it's pliable. If you're not a fan of sun-dried tomatoes, you can use any number of spreads as filling, such as olive tapenade or pesto. Fresh basil or oregano would be good alternatives to thyme in this dish, if you prefer.

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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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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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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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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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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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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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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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Maple-Sumac Roasted Walnuts

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Carrot Hummus With Cumin and Almonds

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Warm Spiced Cashews

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Sun-Dried Tomato Palmiers

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Citrus, Fennel, and Rosemary Olives

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Catalonian Pepper and Nut Sauce (Salsa Romesco)

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Smoked and Spiced Pecans

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Crunchy Chickpeas

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Simple Guacamole

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Roasted Beet Hummus

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Sweet and Spicy Pepperonata

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Cauliflower Hummus with Green Olives

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Sweet and Spicy Pumpkinseeds

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White Bean and Pumpkin Hummus With Pita Chips

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Microwave Sweet Potato Chips

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Spicy Stir-Fried Mushroom Bruschetta

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Tofu Bites

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Windowpane Potato Chips

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

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