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  3. Vegetarian Thanksgiving Appetizers

Vegetarian Thanksgiving Appetizers

October 14, 2016
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Credit: Photo: Becky Luigart-Stayner
Vegetarian appetizers for Thanksgiving are arguably some of the easiest appetizers you can make at all. Loads of meat aren't necessary—or even really requested—for most people wanting to nibble a bit before the big Turkey Day feast. Our collection includes recipes like spiced nut mixes, mini dairy-free cheese balls, and ooey-gooey dips of all sorts. Many of these vegetarian appetizers can be made ahead of the big day so that you can focus on your menu, and your guests can focus on their appetite.
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Beet Chips With Turmeric-Yogurt Dip

Credit: Photo: Greg DuPree
View Recipe: Beet Chips With Turmeric-Yogurt Dip

Here's a lighter, more colorful take on the usual chips and dip. Beet chips crisp up in a flash in the microwave. Keep close watch on them to make sure they won't scorch.

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Maple-Sumac Roasted Walnuts

Credit: 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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Caramelized Leek and Spinach Dip

Credit: Photo: Jennifer Causey
View Recipe: Caramelized Leek and Spinach Dip

Beautifully caramelized leeks and onions cannot be rushed; resist the urge to crank up the heat. Leeks become especially silky and sweet when left to cook awhile. If they start to stick to the bottom of the pan, add a tablespoon or two of water, and stir (the liquid will evaporate during cooking). Instead of bread or crackers, serve the dip with an array of vegetables, such as baby carrots, endive leaves, radishes, diagonally sliced cucumber, and mini sweet bell peppers for a bit of freshness, color, and crunch. You'll also save calories and room for the rest of the meal.

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Spinach-Artichoke Bites

Credit: Photo: Jennifer Causey
View Recipe: Spinach-Artichoke Bites

Save 167 calories, 3.6g sat fat, and 393mg sodium per serving over traditional spinach-artichoke dip. Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup.

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Brown Sugar-Spiced Nut Mix

Credit: Photo: Brian Woodcock
View Recipe: Brown Sugar-Spiced Nut Mix

Achieve a bronze-like patina on these candied nuts by keeping a close watch near the end of their roasting time. Too long and they'll overdarken and take on a bitter flavor.

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Spanakopita Tart

Credit: Photo: Jennifer Causey
View Recipe: Spanakopita Tart

We use the tart-shell method from the master recipe for a fuss-free version of the classic Greek spinach-and-cheese-pastry. A little pimiento, brightened with vinegar, adds pop; you could also sub chopped olives. Make sure to drain the spinach mixture well; extra liquid could make the crust soggy. Let the spinach drain while the crust bakes. Build and finish baking the tart shortly before guests arrive.

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Mini Cheese Balls

Credit: Photo: Jennifer Causey
View Recipe: Mini Cheese Balls

Save 108 calories, 7g sat fat, and 69mg sodium per serving over a traditional cheese ball. Almond milk cream cheese is delicately nutty, with a buttery-rich texture and zero grams of sat fat. Find it at Whole Foods stores nationwide. You can substitute 1⁄3-less-fat cream cheese, which adds 1.6g sat fat to each serving.

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Tricolored Beet Tart

Credit: Photo: Jennifer Causey
View Recipe: Tricolored Beet Tart

Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes. Then cool, peel, and slice. You can also sub feta for goat cheese and pecans or walnuts for hazelnuts.

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Phyllo Cups with Ricotta, Chèvre, and Thyme

Credit: Photo: John Autry
View Recipe: Phyllo Cups with Ricotta, Chèvre, and Thyme

Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator. Or make the cheese mixture a day ahead, and assemble before guests arrive.

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Corn Fritters with Jalapeño Jelly

Credit: Photo: Brian Woodcock
View Recipe: Corn Fritters with Jalapeño Jelly

Avoid overmixing the batter to keep fritters from becoming too heavy and dense. You can make them earlier in the day and quickly reheat; arrange fritters on a wire rack set over a baking sheet in a 425° oven until thoroughly heated and crisp.

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Cheese Olivettes

Credit: Photo: Brian Woodcock
View Recipe: Cheese Olivettes

We put a whole-grain spin on this appetizer. Freeze unbaked olivettes for a month; bake from frozen for an extra few minutes.

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Sweet and Spicy Pumpkinseeds

Credit: 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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Date, Walnut, and Blue Cheese Ball

Credit: Photo: Jonny Valiant
View Recipe: Date, Walnut, and Blue Cheese Ball

Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies. Rolled in minced fresh flat-leaf parsley, this cheese ball is festive enough for even the most discerning party guests.

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Tofu Bites

Credit: Photo: Karry Hosford
View Recipe: Tofu Bites

If you have a sweet tooth, add a teaspoon of honey after cooking for more flavor. This small amount of sugar is worth the trade—it doesn't significantly increase the calories.

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Fresh Artichoke and Kale Dip

Credit: Photo: Brian Woodcock
View Recipe: Fresh Artichoke and Kale Dip

Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead—it will be a time-saver during the last-minute rush of putting on a party.

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Smoky Red Pepper Dip with Grilled Crudités

Credit: Photo: Jennifer Causey
View Recipe: Smoky Red Pepper Dip with Grilled Crudités

Step aside, boring crudités—enter deliciously crunchy, lightly charred fennel and broccoli paired with grilled bread and juicy tomatoes.

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Spicy Stir-Fried Mushroom Bruschetta

Credit: 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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Mini-Spanakopitas

Credit: Photo: Becky Luigart-Stayner
View Recipe: Mini-Spanikopitas

Wonderful as appetizers or a side, these miniature spinach pies enclose fresh spinach, feta cheese, and dried dill in folds of delightfully crispy phyllo dough. Reviewers reported that this recipe won over everyone from picky kids to spinach-phobic husbands. Our trick for keeping fat and sodium in check in this dish is to combine feta cheese with cottage cheese in the filling. The full-fat feta lends tangy saltiness, while the low-fat cottage cheese adds creaminess. Be sure to keep the phyllo dough covered as you're forming the triangles—dry phyllo dough becomes fragile and crumbly. This dish is a tasty option for vegetarians in the crowd. If you like kale, make your greens filling half baby kale and half spinach. We prefer the bright flavor of fresh dill, but dried will also work fine. A little fresh lemon juice adds a hit of brightness to the filling.

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    Everything in This Slideshow

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    View All

    1 of 18 Beet Chips With Turmeric-Yogurt Dip
    2 of 18 Maple-Sumac Roasted Walnuts
    3 of 18 Caramelized Leek and Spinach Dip
    4 of 18 Spinach-Artichoke Bites
    5 of 18 Brown Sugar-Spiced Nut Mix
    6 of 18 Spanakopita Tart
    7 of 18 Mini Cheese Balls
    8 of 18 Tricolored Beet Tart
    9 of 18 Phyllo Cups with Ricotta, Chèvre, and Thyme
    10 of 18 Corn Fritters with Jalapeño Jelly
    11 of 18 Cheese Olivettes
    12 of 18 Sweet and Spicy Pumpkinseeds
    13 of 18 Date, Walnut, and Blue Cheese Ball
    14 of 18 Tofu Bites
    15 of 18 Fresh Artichoke and Kale Dip
    16 of 18 Smoky Red Pepper Dip with Grilled Crudités
    17 of 18 Spicy Stir-Fried Mushroom Bruschetta
    18 of 18 Mini-Spanakopitas

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