Variation of cheese balls appetizer with pistachio, pomegranate and flax seeds| Feature | 3 Vegan Christmas Appetizers

3 Vegan Christmas Appetizers

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3 Varied Vegan Christmas Appetizers to Try

Sweet Potato Bites with Avocado Tartare

Sweet potato toasts with guacamole and spicy salsa on wooden board | Sweet Potato Bites with Avocado Tartare | 3 Vegan Christmas Appetizers

Taking a bite of this colorful and flavorful sweet potato appetizer will make your mouth “explode.” The combination of sour kiwi, sweet potato, crunchy watermelon radish, and “buttery” avocado tartare is just perfect. 

Estimated time: 50 minutes

Serving: 4

Ingredients:

  • Sweet potatoes: 2 
  • Kiwi: 1 (optional)
  • Watermelon radish: 1 
  • Sea salt: 1 teaspoon
  • Ground black pepper: 1 teaspoon
  • Vegan oil: 1 teaspoon
  • Sesame seeds (white or black): 2 teaspoons

Avocado Tartare:

  • Medium red onion: 1
  • Medium ripe avocado: 1 
  • Vegan oil: 1 teaspoon 
  • Fresh lemon juice: 2 teaspoons
  • Vegan mayonnaise: ¼ teaspoon
  • Sea salt: 1 teaspoon

Preparations: 

  • First, thinly slice the avocado and watermelon radish into round shapes. Cover the avocado well to prevent it from turning brown. Then cut the watermelon radish into half-moons.
  • Next, cut the kiwi, red onion, and avocado into small cubes. Now you’re ready to go! 

Instructions: 

  1. First, get the baking sheet lined with parchment paper, then preheat the oven to 425°F.
  2. Next, line the cut sweet potatoes in a baking sheet, drizzle with vegan oil, salt, and ground black pepper. 
  3. Then roast for 20 minutes. After that, take them out, turn the side over and continue baking for 15 minutes more. Meanwhile, make the avocado tartare.
  4. First, whisk the vegan oil, lemon juice, vegan mayonnaise, and salt in a bowl until well combined. Then stir in red onions and set aside. 
  5. In the last minutes of the potato roasting, stir diced avocado into the tartare. Add seasoning or more lemon juice to taste. 
  6. To serve, place the half-moon watermelon radish slices and avocado tartare on roasted sweet potato rounds. Sprinkle with sesame seeds and kiwi cubes.

Tender Teriyaki Vegan “Meatballs”

tangy-asian-meatballs-horiz-photo | Tender Teriyaki Vegan “Meatballs” |3 Vegan Christmas Appetizers

These tender teriyaki balls are succulent and enough to make your guests’ mouths water. 

The bad news is that you might have to make a lot as no one can stop at just one. 

Estimated time: 40 minutes

Serving: 4 balls

Ingredients:

Tender Vegan “Meatballs”: 

  • Buckwheat groats: ¼ cup
  • Vegan oil: 1 tablespoon
  • Water: 2 cups 
  • Garlic: 1 clove
  • Medium onion: 1
  • Mushrooms: 1 cup
  • Soy sauce: 1 tablespoon 
  • Tomato paste: 2 tablespoons
  • Maple syrup: 1 tablespoon
  • Smoked paprika: ¼ teaspoon
  • Ground chili: ¼ teaspoon 
  • Cumin: ¼ teaspoon
  • Onion powder: 1 teaspoon
  • Oregano: ½ teaspoon 
  • Parsley (or basil): ¼ cup
  • Red kidney beans: ½ cup 
  • Breadcrumbs: ¼ cup
  • Almond flour: ¼ cup
  • Pecans: ¼ cup
  • Wheat gluten: ¼ cup

Teriyaki Sauce: 

  • Soy sauce: ¼ cup
  • Maple syrup: 3 tablespoons
  • Sesame oil: 1 tablespoon 
  • Lime juice: 2 tablespoons
  • Cornstarch: 1 teaspoon 
  • Garlic: 4 cloves

Preparations:

  • First, mince the garlic, dice the onion, and slice the mushrooms. 
  • Next, cook the red kidney beans by bringing them to boil in water. 

Instructions: 

Tender Vegan Meatballs: 

  1. First, in a saucepan, add the buckwheat groats and water, then bring to boil over medium heat. After boiling, cook uncovered for 7 more minutes until the buckwheat is mushy and crunchy. Then drain and set aside.
  2. Next, preheat the oven to 350°F. 
  3. Meanwhile, heat a skillet with a tablespoon of vegan oil over medium-low heat. When hot, add diced garlic, onion and cook until fragrant (about 3 minutes).
  4. Next, add in sliced mushrooms and continue cooking for 6-8 minutes. 
  5. Then stir in soy sauce, tomato paste, maple syrup, paprika, chili, cumin, onion powder and cook for another 30 seconds. 
  6. Once finished, transfer the mushroom mixture to a food processor. Then add the cooked red kidney beans, parsley, breadcrumbs, almond flour, pecans, and pulse for 5-7 seconds. Don’t process too much. There should be some whole buckwheat groats in the mixture. 
  7. Transfer the mixture to a large bowl. Then add the wheat gluten and mix until fully incorporated. 
  8. Next, shape the mixture into balls (about 1.5 tablespoons for each ball) with slightly wet hands. Place them on a baking sheet.
  9. Then bake the vegan balls in the oven for 20 minutes. Meanwhile, prepare the teriyaki sauce.

Teriyaki Sauce:

  1. In a small bowl, make a combination of soy sauce, maple syrup, sesame oil, lime juice, cornstarch, and minced garlic.

Shallow Fry

  1. Once the meatballs are ready, take them out of the oven. Next, heat a skillet with a tablespoon of vegan oil over medium heat. 
  2. Next, slowly add the meatballs and fry for about 3 minutes or until golden brown. 
  3. When finished frying, turn off the heat, drain the balls, and coat them with teriyaki sauce. 
  4. Serve this vegan Christmas appetizer alone or as a side dish with bread.

Mini Shallot Bhajis with Minted Yogurt

Onion Bhajis _ Dips - Deep fried south asian snack with chili sauce | Mini Shallot Bhajis with Minted Yogurt | 3 Vegan Christmas Appetizers

If you plan to serve stewed dishes as the main course, this crunchy mini shallot bhajis should be a vegan Christmas appetizer. It will not fill you up, and the mix of flavors and minted (dairy-free) yogurt will offer something different this Christmas. 

Estimated time: 25 minutes

Serving: 16 bites

Ingredients:

 

The Bhajis:

  • Shallots: 400g 
  • Gluten-free flour: 175g 
  • Turmeric: ½ teaspoon 
  • Black onion seeds: 1 tablespoon
  • Red chili: 1
  • Salt: 1 teaspoon
  • Cold water (80-60°F): 200ml 
  • Vegan oil: 4-6 cups

Minted Yogurt:

  • Dairy-free yogurt: 200g
  • Mint: 4 sprigs
  • Garlic: 1 clove
  • Ground salt: 1 teaspoon
  • Ground black pepper: 1 teaspoon

Preparations:

  • First, slice the shallots, chili, and crush the garlic. Next, pick the leaves from mint sprigs and chop them. 

Instructions: 

 

Bhaji Mix:

  1. First, place the sliced shallots into a mixing bowl. Then sprinkle a little salt, stir well, and set aside. 
  2. Next, in a small bowl, add gluten-free yogurt, mint, garlic, pepper, salt, and stir well. 
  3. Then in the shallots bowl, add flour, turmeric, black onion seeds, chili, and stir until well combined.
  4. Later on, add in water; little by little to thick batter forms around the shallots. While stirring, heat the oil. 

Deep Fry:

  1. In a saucepan, add in vegan oil and bring it up to 300°F. Drop a little shallot slice to test the temperature. That shallot slice should sizzle instantly. 
  2. When the oil is ready, use a metal spoon to scoop up the bhaji mix and another spoon (should be smaller) to directly slide the mixture into the oil. Be careful with the splash.
  3. When you finish the whole bhaji bowl, scoop all the bhaji balls out and drain on the kitchen paper. 
  4. Serve the bhaji with minted yogurt. 

Our recipes can be prepped, and some of them cooked the day before to give you less to do on the big day. Be wise and creative to pick ones that fit with your main dishes, but most of all, just go with what you fancy and something not too filling.  

Are you ready to make vegan Christmas meals? What will you prepare for appetizers? Share the recipes with us in the comments below. Don’t forget to sign up to veganrecipes.com for more Christmas recipes.

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