These 35 Best Vegan Appetizers are a celebration of bold flavors and vibrant textures, perfect for any gathering. From crispy spring rolls to creamy dips, each bite offers a delightful mix of crunch, smoothness, and zesty freshness. With just 10 minutes of prep and an hour of cooking, you’ll create a spread that’s as impressive as it is effortless.
Whether you’re hosting a party or simply treating yourself, these appetizers bring a burst of plant-based goodness to the table. Think smoky roasted nuts, tangy bruschetta, and velvety hummus—each dish is a sensory delight. In just over an hour, you’ll have a feast that’s both nourishing and indulgent, proving vegan food can be exciting and satisfying for everyone.
Ingredients for Roasted Eggplant Dip
- 2 medium eggplant (choose firm, glossy ones for best results)
- ¼ cup tahini (substitute with almond butter for a nuttier flavor)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 garlic cloves (minced or grated for stronger flavor)
- ½ teaspoon sea salt (adjust to taste)
- Finely chopped parsley, for garnish
- Pinch of smoked paprika (optional, for a smoky touch)
- Pinch of red pepper flakes (optional, for a hint of heat)
- Pita and veggies, for serving (carrot sticks, cucumber slices, or bell pepper strips work well)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Wrap the eggplant in foil to lock in moisture.
- Roast the eggplant for 50 to 60 minutes, or until it’s soft and collapses when pressed. Remove from the oven and let it cool.
- Once cool, peel the skin off the eggplant and discard any large clumps of seeds. Place the flesh in a strainer over a bowl to drain excess water for 20 minutes.
- In a food processor, combine the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt. Pulse until smooth and creamy.
- Transfer the dip to a serving dish. Sprinkle with parsley, smoked paprika, and red pepper flakes (if using). Drizzle with a little extra olive oil for added richness.
- Serve immediately with pita bread and fresh veggies for dipping. Enjoy!
Creative Toppings & Sauces to Elevate Your Dip
Take your eggplant dip to the next level with these flavorful additions! Try drizzling with a swirl of harissa or pomegranate molasses for a tangy kick. For a creamy twist, add a dollop of vegan yogurt or sprinkle with toasted pine nuts. Fresh herbs like mint or dill can also add a refreshing touch.
Perfect Pairings: What to Serve With Your Dip
This versatile dip pairs beautifully with a variety of sides! Serve with warm pita bread, crunchy carrot sticks, or crisp cucumber slices. For a heartier option, try it with grilled flatbread or roasted sweet potato wedges. It’s also a great spread for vegan sandwiches or wraps!
Time-Saving Tips for Busy Cooks
Short on time? Use a microwave to cook the eggplant in just 10 minutes—pierce it with a fork, wrap in a damp paper towel, and microwave until soft. Alternatively, roast the eggplant ahead of time and store the flesh in the fridge for up to 2 days. When ready, simply blend with the other ingredients for a quick appetizer!
Storage & Reheating: Keep It Fresh
Store your dip in an airtight container in the fridge for up to 4 days. If it thickens, stir in a splash of olive oil or lemon juice to restore its creamy texture. For serving, let it come to room temperature or gently reheat in the microwave for 20-30 seconds.
Recipe Variations to Mix It Up
Experiment with different flavors to suit your taste! Swap tahini for cashew butter for a nuttier flavor, or add roasted red peppers for a smoky twist. For a spicier version, blend in jalapeños or chili oil. You can also skip the food processor and mash the eggplant by hand for a chunkier texture.
35 Best Vegan Appetizers
Ingredients
- 2 medium eggplant
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil more for serving
- 2 cloves garlic
- 1/2 teaspoon sea salt
- Finely chopped parsley for garnish
- Pinch smoked paprika
- Pinch red pepper flakes optional
- Pita and veggies for serving
Instructions
- Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
- Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.