35 Best Vegan Appetizers
These 35 Best Vegan Appetizers are a celebration of bold flavors and vibrant textures, perfect for any gathering. With just 10 minutes of prep and an hour of cooking, you’ll create a spread that’s as impressive as it is effortless.
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.
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