When you’re planning a big summer barbecue, and your guest list includes a smattering of vegetarians, you need some great appetizers that will make everybody happy!
Here’s a list of vegetarian-friendly appetizer recipes that are easy to make, healthy, and make for a great barbecue. Everyone from your vegan guests to your most devoted meat-eaters will be coming back for more!
5-Minute Macadamia Cheese + Vegan Crudité
Classy up your veggie platter with some delicious and easy-to-make vegan “cheese” for dipping. The macadamia nut base for this cheese is perfect for its light texture, and it also means you don’t have to soak them ahead of time. Pour the macadamia nuts directly into your food processor with the nutritional yeast that gives it more of a cheesy flavour. Process until smooth.
Load your “cheese” board with sticks of raw veggies, or go gourmet by roasting carrots and beets for a sweet accent to the macadamia dip.
Vegan Tomato Flatbread
This flatbread is gorgeous, with red and yellow heirloom tomato slices baked into the top. Tahini and pine nuts give it an especially Mediterranean flair. Simply spread the tahini over your favourite pizza dough, then sprinkle with fresh garlic, salt, and pepper. Bake for 15 minutes and add fresh herbs to the top just before serving. A slice of this flatbread makes the perfect pre-burger snack.
5-Minute Bean Dip
When guests ask you for the recipe for this rich, spicy, gooey bean dip, they won’t even need a pen—it’s just pinto beans, salsa, and shredded cheddar or Mexican blend cheese! The trick is to include the entire contents of the can of beans, liquid and all, to create the creamy consistency. Get fancy and add garnishes of chopped tomatoes, red or green onion, cilantro, and/or pickled jalapenos. It’s a delicious and filling veg-friendly addition to your appetizer lineup.
Cowboy Caviar
Cowboy Caviar has nothing to do with fish eggs, much to your vegetarian friends’ relief. It’s a colourful and flavourful combination of black beans, black-eyed peas, corn, red onion, red bell pepper, cherry tomatoes, and avocado. You can eat it with a spoon or scoop it from appetizer plates with tortilla chips. Toss in some cilantro and add a dressing of lime juice mixed with red wine vinaigrette, garlic, and cumin for a zesty finish.
Figs in a Blanket with Goat Cheese
They look surprisingly like pigs in a blanket but taste like a buttery, sweet, and creamy pastry from the gods. We’ll be honest, this is one of the more involved recipes on our list, but it’s worth the effort! First, you’ll boil the figs with honey, vinegar, and red pepper flakes (this can be done up to two days in advance). Then, slice your premade pastry into strips. Fill cut figs with goat cheese and wrap them in a pastry strip. Finally, brush with egg wash and bake for 15 minutes. Your meat-eaters may never go back.
Artichoke Dip
This is a healthier version of the classic artichoke dip app that uses light mayonnaise and just a touch of parmesan. Combine the artichokes and mayonnaise in a food processor with lemon juice and garlic and process until smooth. Then, add chopped scallions and top with the parmesan before baking for about 30 minutes. Serve warm with sliced veggies for dipping!
Buffalo Brussels Sprouts
For a spicy wing replacement, these brussels sprouts will do the trick! Roast your brussels before drizzling with a mixture of hot sauce, butter, and honey for a buffalo kick with a hint of sweetness. On the serving tray, top with avocado or blue cheese and sprinkle with chives. They’re finger-licking good!
Spinach Puffs
Spinach and feta star in these pretty pastry puffs that make great handheld appetizers. Simply slice your puff pastry into six and line the cups of a muffin tin, leaving the corners pointing up. Combine thawed frozen spinach (squeezed to remove excess moisture), feta, minced onion, dill, and one beaten egg, and fill the pastry with the mixture. Finally, fold the corners of the pastry together over the filling and bake. You might even get the kiddos to love spinach with this one!
Parmesan Mushrooms
These delicious appetizers take only 15 minutes to make, they’re poppable, and they’re pretty healthy! Remove the stems from baby portobello mushrooms and place them on a baking tray. Sprinkle the mushroom caps with salt, then stuff with freshly grated parmesan. Bake for 15 minutes, and serve them hot. Guests will adore these golden brown, cheesy bites!
Whatever you may be throwing on the grill, pack your appetizer trays with these vegetarian-friendly starters that the whole crowd will love!
