Very Merry Vegan Party Snack Recipes

Published 7 November 2022 ● Last Updated on 30 November 2022

The festive season is upon us. Many of you are probably planning family get togethers just like I am! 

Celebrations bring together momentous moments with family and friends, old and new, beautiful gifts, and countless other joyful experiences. One thing that is undoubtedly the underlying fabric of the festive season is food. Food elevates our festive experience with our loved ones and unites us in ways that we cannot even imagine. For the next get-together at home, try these vegan party snack recipes that are easy-peasy and finger-licking good.

Chickpea Bruschetta with sundried tomatoes

What’s not to love in a Bruschetta? While there are numerous topping ideas for Bruschetta, the ones that stand out are the simple ones with fresh ingredients. Mashed chickpeas with sun-dried tomatoes make for a scrumptious topping.

Ingredients

• 10 slices Baguette bread
• 1/2 cup Cooked chickpeas (you can use the canned ones as well)
• 50 gms Sundried tomatoes
• 1 handful of Fresh parsley
• 2 tsp Extra virgin olive oil
• Few Garlic cloves
• 2 tsp Lemon juice
• Salt to taste
• Pepper to taste

Method

1. Mash the cooked chickpeas to a pulp until it’s completely soft.
2. Add chopped parsley, sundried tomatoes, olive oil, lemon juice, salt, and pepper to taste in the same bowl, and give it a good mix.
3. Cut the bread into slices and toast them crisp.
4. Rub the toast with garlic (this is an integral step to bring out the authentic flavours of Italian bruschetta).
5. Now assemble the chickpea mixture on the bread, toss a little more parsley, and drizzle it with some olive oil. Serve immediately.

Sweet Potato and Avocado Tartare

A plant-based riff on classic tuna tartare, with diced avocado in place of the fish, this is a snack that satiates the eyes and taste buds.

Ingredients

• 6 Sweet potatoes
• 2 Ripe avocados
• 2 tsp Sesame oil
• 2 tbsp Dijon mustard
• 2 tbsp Lemon juice
• 2 medium-sized Red onion
• Watermelon radish
• Roasted sesame seeds
• Salt to taste
• Pepper to taste

Method

1. Preheat the oven to 475 degrees F (245 degrees C) and line a baking tray with parchment paper.
2. Slice the sweet potatoes and use only their thick centers so you get wide rounds for the base.
3. Place the sweet potatoes on the baking sheet in a single layer and drizzle olive oil, salt, and pepper on them. Roast it for 20 minutes, flip it, and roast it for another 10-15 minutes until it’s soft but firm.
4. While the potatoes are baking, make the avocado tartare – whisk together sesame oil, mustard, and lemon juice. Now add in finely chopped onions.
5. Add diced avocados to the tartare and squeeze in a little more lemon and give it a good mix.
6. Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare.
7. Sprinkle with roasted sesame seeds and coarse salt.

Slow Roasted Tomato Hummus

Ingredients  – For the Slow Roasted Tomatoes

• 1/2 kg Cherry or grape tomatoes, halved
• 3 tsp Olive oil
• 1 tsp Sugar
• 3 Garlic cloves, minced
• Salt to taste
• Pepper to taste
• Dried thyme to sprinkle

Ingredients – For the Hummus

• 2 Cans Chickpeas (drained and rinsed)
• 1 Cup Tahini paste
• 2 Garlic cloves
• 1/2 Whole lemon, juiced
• Salt to taste
• Pepper to taste
• 2/3 cup Slow-roasted tomatoes
• 2 to 3 tbsp Ice water
• 1 to 2 tbsp Olive oil, plus extra for drizzling
• fresh Oregano, for topping
• Pita, for serving

Method – Slow Roasted Tomatoes

1. Preheat the oven to 300 degrees F (140 degrees C) and line a baking sheet with parchment paper.
2. Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, and thyme, and toss well.
3. Roast for 1.5 to 2 hours, tossing every 30 minutes until the tomatoes are caramelised, shrivelled, and sweet.
4. Remove and let it cool completely before adding them to the hummus.

Method – Hummus

1. Put the chickpeas, tahini, lemon juice, garlic, salt, and pepper in a food processor.
2. Puree until the chickpeas break down and the mixture starts to come together.
3. Blend in the tomatoes until combined.
4. Drizzle in the ice water and blend it further for a minute or two.
5. Once you add water, the hummus begins becoming smooth – if you need a little more water, add it 1 tablespoon at a time.
6. Drizzle in the olive oil and check for seasoning.

Vegan Nacho Kale Chips

Healthy, cheesy vegan crisps that are easy to make and delish! These chips are tossed in nacho sauce and baked until crisp.

Ingredients

• 2 bunches of Curly kale
• 2 cups Cashews soaked for 2 hours
• 1/2 cup Nutritional yeast
• 1/2 cup Chopped red bell pepper
• 2 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste
• 1 tsp Cayenne more or less to taste depending on your preferences (optional)
• Juice of 1 Lemon 2 – 3 tbsp
• 3/4 cup Water

Method

1. Wash the kale and dry them completely. Add the kale to a very large mixing bowl, (make sure you can toss it around).
2. Add the cashew, nutritional yeast, red bell pepper, chili powder, garlic powder, smoked paprika, lemon juice, water, cayenne, and salt to a blender or food processor and blend until smooth.
3. Pour this cheesy sauce over the kale and mix with your hands until the leaves are coated.
4. Preheat the oven to 225 degrees F (107 degrees C). Spread the kale on two baking sheets without overlapping as much as possible. Bake for 90 minutes, flipping halfway through.
5. Allow chips to completely cool before storing them. Remember they must be absolutely cooled or they don’t stay crisp.

Green Peas & Coconut Spread

• 11/2 cup of Fresh green peas (or use defrosted peas)
• 1 1/2 tbsp Tahini
• 1 clove of Garlic
• 1 Lemon, juiced
• 1/3 cup Fresh mint
• 1/3 cup Fresh Thai basil
• 3 tbsp Thick coconut milk
• Salt to taste
• Pepper to taste
• Baguette slices
• 1 cup Strawberries

Method

1. Add green peas, tahini, garlic, lemon juice, mint, and Thai basil to a food processor and blend.
2. Add coconut milk, and season with salt and pepper. Pulse a few times, until creamy.
3. Serve on baguette slices with strawberries on top.

Onion fritters with Tamarind Date dip

These deep-fried fritters are beyond yum and no one can eat just one.

Ingredients – Tamarind Date Dip

• 15 Dates, pitted & chopped
• 1 tsp Ground cumin
• ½-1 tsp Chili powder
• 2 tbsp Tamarind purée
• Salt, to taste

Ingredients  – Onion Fritters

• 2 medium Red onions
• 1 heaped cup of Chickpea flour
• 1 Garlic clove, pressed
• Salt to taste
• ½ tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Chili
• 1 tbsp Lemon juice
• Oil for frying

Method – Chutney

1. Toast ground cumin and chili on a dry pan for about 30 seconds stirring constantly. As soon as they release their aroma take the pan off the heat.
2. Put chopped dates, about ½ cup of water, and 2 tbsp tamarind purée in a small pot. Cover with a lid and simmer gently until the dates have softened completely.
3. Let this cooldown and blend the dip into a smooth paste with a stick blender. Taste and season with a few pinches of salt and maybe another tablespoon of tamarind if it’s too sweet.

Method – Onion Fritters

1. Cut the onions into thin slices and then blot the slices on a piece of paper to get rid of extra moisture.
2. In a large bowl, mix chickpea flour, salt, and spices. Add water to this and mix into a thick batter.
3. To the batter add minced garlic and lemon juice, stir well.
4. Heat oil in a wok.
5. Now add the sliced onions to the batter and use your hands to dunk the onions into the batter.
6. Once the oil is hot, test it by dropping a piece of batter-coated onion in. If it starts sizzling immediately, the oil is ready.
7. Start dropping about ½ tbsp of mixture into the hot oil. Do not overcrowd the pan.
8. Cook them for 2-3 minutes and then turn and cook for another 2 minutes – until both sides are nicely browned.
9. Serve warm with a side of sweet & sour chutney.

Spanish Marinated Mushrooms

A simple snack that is sure to be a hit with your guests.

Ingredients

• 2 cups Water
• 1 cup Red wine vinegar
• 3 tbsp Olive oil
• 1 tbsp Sugar
• 1 tbsp Dried basil
• 2 Garlic cloves, minced
• Salt to taste
• 1 tsp Dried oregano
• 1/2 tsp Crushed red pepper flakes
• 2 pounds Small fresh mushrooms

Method

1. In a large shallow dish, combine everything but the mushrooms. 
2. Add the mushrooms and toss to coat.
3. Cover and refrigerate for at least 8 hours or overnight. Drain mushrooms, discarding marinade.
4. Spanish Marinated Mushrooms are ready to eat.

There you go these wholesome awesome appetisers are not only packed with flavour but are also healthy and easy to make. And no, vegan, does not mean you need to compromise on the taste. I am definitely going to try making these snacks this festive season! What about you?

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