45+ Savory Sunday Vegan Appetizer Recipes to Impress Your Guests

Sundays are the perfect time to unwind, relax, and enjoy some delicious food with family and friends.

Whether you’re hosting a casual get-together or preparing for a more formal gathering, having a spread of mouthwatering appetizers can make the day even more special.

If you’re looking for vegan-friendly options that are both healthy and flavorful, you’re in the right place!

This collection of 45+ Sunday vegan appetizer recipes features a wide range of creative and tasty dishes that will wow your guests.

From fresh, colorful dips to savory stuffed vegetables, there’s something here for everyone.

The best part? These recipes are easy to prepare, ensuring you can spend more time enjoying the company of loved ones and less time in the kitchen.

So, let’s dive into these vibrant, plant-based appetizers that will steal the show at your next Sunday gathering.

45+ Savory Sunday Vegan Appetizer Recipes to Impress Your Guests

With over 45 vegan appetizer recipes to choose from, you’re sure to find the perfect dishes to elevate your Sunday gatherings.

From creamy dips and vibrant salads to bite-sized treats bursting with flavor, these plant-based recipes offer something for every taste.

Whether you’re hosting a vegan-friendly brunch, a holiday celebration, or just want to add some healthy snacks to your weekend, these appetizers will be a hit.

So grab your ingredients, get creative in the kitchen, and enjoy a Sunday full of delicious, cruelty-free dishes that are sure to delight everyone at the table!

Stuffed Mini Bell Peppers with Creamy Herb Dip

Stuffed mini bell peppers are a delightful appetizer, combining vibrant colors with a creamy, herbaceous filling. These little bites are not only visually appealing but also packed with nutrients and flavor. Perfect for Sunday brunches, game days, or potlucks, this dish is guaranteed to impress even non-vegans.

Ingredients

• 10–12 mini bell peppers, halved and deseeded
• 1 cup cashews (soaked for 2 hours)
• 1 tbsp lemon juice
• 1 clove garlic
• 2 tbsp nutritional yeast
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• ¼ cup plant-based milk (unsweetened)
• Salt and pepper to taste

Instructions

1. Prepare the peppers: Slice mini bell peppers in half lengthwise and remove the seeds. Set aside.
2. Make the filling: Blend soaked cashews, lemon juice, garlic, nutritional yeast, and plant-based milk until smooth. Stir in fresh dill and parsley. Season with salt and pepper.
3. Assemble: Spoon the creamy filling into each bell pepper half. Arrange on a serving platter.
4. Optional garnish: Sprinkle with smoked paprika or more chopped herbs for added flavor and presentation.
5. Serve immediately or refrigerate until ready to serve.

These stuffed mini bell peppers are the perfect marriage of creaminess and crunch. The cashew-based filling is rich and herby, complementing the sweet and juicy bell peppers. Serve them chilled for a refreshing bite that’s guaranteed to be a crowd-pleaser.

Crispy Vegan Potato Skins with Avocado Salsa

Potato skins are a classic appetizer, but this vegan version takes it to the next level. Baked to crispy perfection and topped with a zesty avocado salsa, these potato skins are hearty, satisfying, and bursting with fresh flavors. They’re ideal for a relaxed Sunday when comfort food is on the menu.

Ingredients

• 4 medium russet potatoes
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 ripe avocado
• ½ small red onion, finely diced
• 1 medium tomato, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. Prepare the potatoes: Preheat the oven to 400°F (200°C). Wash potatoes, pierce with a fork, and bake for 50–60 minutes until tender. Let cool.
2. Hollow out the skins: Cut each potato in half and scoop out most of the flesh, leaving a thin layer to support the skin. Reserve the scooped potato for another use.
3. Bake the skins: Brush the skins with olive oil, sprinkle with smoked paprika and garlic powder, and bake for 15 minutes until crispy.
4. Make the salsa: Mash the avocado and mix with red onion, tomato, cilantro, lime juice, salt, and pepper.
5. Assemble: Fill each potato skin with a generous dollop of avocado salsa.
6. Serve warm: Garnish with extra cilantro if desired.

These crispy vegan potato skins are a satisfying blend of textures and flavors. The crispiness of the skins pairs beautifully with the creamy, zesty avocado salsa, making them a hit for any Sunday spread. Serve with vegan sour cream or hot sauce for added indulgence.

Savory Mushroom Crostini with Garlic Aioli

This savory mushroom crostini recipe brings elegance to any Sunday appetizer table. Topped with sautéed mushrooms and creamy garlic aioli on crisp baguette slices, this dish is both rustic and sophisticated. It’s perfect for entertaining guests or simply treating yourself.

Ingredients

• 1 baguette, sliced into ½-inch rounds
• 2 tbsp olive oil
• 2 cups mushrooms (cremini or button), sliced
• 2 cloves garlic, minced
• 1 tsp thyme (fresh or dried)
• Salt and pepper to taste
• ½ cup vegan mayonnaise
• 1 clove garlic, grated
• 1 tsp lemon juice

Instructions

1. Toast the bread: Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 8–10 minutes until golden.
2. Cook the mushrooms: Heat olive oil in a skillet. Sauté mushrooms with garlic and thyme until tender and golden. Season with salt and pepper.
3. Make the aioli: Mix vegan mayonnaise, grated garlic, and lemon juice in a small bowl. Adjust seasoning to taste.
4. Assemble: Spread a thin layer of garlic aioli on each baguette slice. Top with sautéed mushrooms.
5. Serve warm: Garnish with fresh thyme or parsley for a finishing touch.

These mushroom crostini are a delectable bite-sized treat, combining the earthiness of mushrooms with the tangy richness of garlic aioli. Whether you’re hosting a Sunday gathering or enjoying a quiet day, these crostini are a delightful addition to any table.

Vegan Spinach and Artichoke Dip

This creamy, comforting spinach and artichoke dip is a classic favorite made entirely plant-based! It’s rich, cheesy (thanks to nutritional yeast), and perfect for dipping crusty bread, crackers, or vegetable sticks. Ideal for a cozy Sunday gathering or any occasion when you need an easy but impressive appetizer.

Ingredients

• 1 cup raw cashews (soaked for 2 hours)
• ½ cup canned coconut milk (or any unsweetened plant-based milk)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 ½ cups frozen spinach, thawed and drained
• 1 cup artichoke hearts, chopped (canned or frozen)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Make the cashew cream: Blend soaked cashews, coconut milk, nutritional yeast, lemon juice, and garlic until smooth. Add water if needed to achieve a creamy consistency.
2. Cook the spinach: Sauté the spinach in olive oil over medium heat for 2–3 minutes until heated through.
3. Combine the dip: In a bowl, mix the spinach, artichoke hearts, and cashew cream. Season with salt and pepper to taste.
4. Bake the dip: Transfer the mixture to a baking dish and bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden on top.
5. Serve warm: Garnish with fresh parsley and serve with crackers, bread, or fresh veggies.

This vegan spinach and artichoke dip is a rich, velvety delight that tastes like indulgence without the dairy. The combination of creamy cashews and artichokes makes this dip both comforting and full of flavor. It’s perfect for dipping and sharing, making it an ideal Sunday treat that everyone will enjoy.

Vegan Caprese Skewers with Balsamic Glaze

A fresh and vibrant appetizer, these vegan Caprese skewers are a plant-based twist on the classic Italian salad. Using dairy-free mozzarella, cherry tomatoes, fresh basil, and a tangy balsamic glaze, this simple yet sophisticated appetizer is ideal for a light and refreshing start to a Sunday meal or brunch.

Ingredients

• 1 cup cherry tomatoes
• 1 cup dairy-free mozzarella balls (store-bought or homemade)
• ½ cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper to taste
• Wooden skewers

Instructions

1. Prepare the skewers: Thread cherry tomatoes, dairy-free mozzarella balls, and fresh basil leaves alternately onto the wooden skewers.
2. Make the balsamic glaze: In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer and cook for 5–7 minutes until it thickens into a glaze.
3. Assemble the dish: Arrange the skewers on a serving platter. Drizzle the balsamic glaze over the skewers.
4. Season: Sprinkle with salt and pepper to taste, and garnish with extra basil if desired.
5. Serve immediately: These are best enjoyed fresh.

These vegan Caprese skewers are the epitome of simplicity and elegance. The sweet, juicy tomatoes, creamy dairy-free mozzarella, and fresh basil are enhanced by the balsamic glaze, offering a burst of flavors in every bite. A perfect, light Sunday appetizer that’s easy to assemble yet impresses with its classic appeal.

Vegan Stuffed Mushrooms with Walnuts and Herbs

These vegan stuffed mushrooms are a delicious and hearty appetizer, with a flavorful walnut and herb filling. The mushrooms are baked until golden, and the filling has a perfect balance of savory, nutty, and herby flavors. This dish is perfect for Sunday gatherings when you want something comforting yet refined.

Ingredients

• 12 large white or cremini mushrooms, stems removed
• 1 cup walnuts, finely chopped
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the mushrooms: Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems. Set aside.
2. Make the filling: In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until softened, about 3–4 minutes. Add the chopped walnuts, thyme, and parsley, and cook for another 2 minutes. Stir in nutritional yeast, lemon juice, salt, and pepper.
3. Stuff the mushrooms: Spoon the walnut mixture into the mushroom caps, pressing gently to pack the filling in.
4. Bake: Arrange the stuffed mushrooms on a baking sheet and bake for 15–20 minutes, until golden and crispy on top.
5. Serve warm: Garnish with extra fresh parsley and serve immediately.

These vegan stuffed mushrooms with walnuts and herbs offer a delightful combination of crunchy walnuts, savory mushrooms, and aromatic herbs. The texture and flavor are absolutely satisfying, making these an ideal appetizer for any Sunday gathering. These stuffed mushrooms are sure to be a crowd favorite, both comforting and full of flavor.

Vegan Sweet Potato Fries with Cilantro Lime Dip

These crispy, oven-baked sweet potato fries are the perfect healthy snack or appetizer. Paired with a zesty, creamy cilantro lime dip, they offer a satisfying balance of sweet, savory, and tangy flavors. Whether for a cozy Sunday evening or a festive get-together, these fries are sure to be a crowd-pleaser.

Ingredients

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

For the cilantro lime dip:

• ½ cup cashews (soaked for 2 hours)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 small handful cilantro, chopped
• 1 small garlic clove
• ¼ cup water
• Salt to taste

Instructions

1. Prepare the sweet potato fries: Preheat the oven to 425°F (220°C). Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Bake the fries: Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
3. Make the dip: Blend the soaked cashews, lime juice, olive oil, cilantro, garlic, and water until smooth and creamy. Adjust seasoning with salt.
4. Serve: Arrange the baked sweet potato fries on a platter and serve with the cilantro lime dip on the side.

These crispy vegan sweet potato fries are a healthier alternative to regular fries, and the homemade cilantro lime dip adds a creamy, tangy touch. Together, they create a delicious appetizer that is both nutritious and full of flavor. Perfect for a Sunday snack or appetizer at any gathering!

Vegan Tofu Spring Rolls with Peanut Dipping Sauce

These fresh and vibrant vegan spring rolls are filled with crunchy vegetables, tofu, and fresh herbs, all wrapped up in rice paper. Served with a creamy peanut dipping sauce, these spring rolls are light, refreshing, and packed with flavor, making them a great addition to your Sunday spread.

Ingredients

• 8 rice paper wrappers
• 1 block firm tofu, pressed and sliced into strips
• 1 small cucumber, julienned
• 1 large carrot, julienned
• 1 cup lettuce or mixed greens
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 1 tbsp sesame oil

For the peanut dipping sauce:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp sriracha (optional)
• 2 tbsp warm water (to thin)

Instructions

1. Prepare the tofu: Sauté tofu strips in sesame oil in a pan over medium heat for 5-7 minutes until golden and crispy. Set aside.
2. Prepare the vegetables: Julienne the cucumber and carrot.
3. Assemble the spring rolls: Dip each rice paper wrapper in warm water for about 5 seconds until soft. Lay the wrapper flat and layer with lettuce, herbs, tofu, cucumber, and carrot. Fold in the sides and roll tightly. Repeat with remaining wrappers.
4. Make the dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and warm water until smooth.
5. Serve: Arrange the spring rolls on a platter with the peanut dipping sauce on the side.

These vegan tofu spring rolls are refreshing and packed with textures—from crunchy vegetables to the creamy peanut dipping sauce. They’re light but satisfying, making them a perfect appetizer for a Sunday brunch or dinner. Plus, the peanut dipping sauce adds a rich, savory finish that ties everything together!

Vegan Guacamole with Baked Tortilla Chips

This classic guacamole is simple to make, creamy, and full of flavor, thanks to fresh avocados, lime, and cilantro. Paired with homemade baked tortilla chips, it’s the perfect Sunday snack or appetizer to enjoy with friends and family. The crispy chips are a healthier alternative to fried options but still just as delicious.

Ingredients

For the guacamole:

• 3 ripe avocados, peeled and mashed
• 1 small red onion, finely diced
• 1-2 small tomatoes, diced
• 1 small jalapeño, deseeded and minced (optional)
• 2 tbsp fresh cilantro, chopped
• 1-2 tbsp lime juice
• Salt to taste

For the baked tortilla chips:

• 6 small corn tortillas, cut into wedges
• 1 tbsp olive oil
• ½ tsp chili powder
• ½ tsp garlic powder
• Salt to taste

Instructions

1. Make the guacamole: In a bowl, mash the avocados. Add the red onion, tomatoes, jalapeño, cilantro, lime juice, and salt. Mix until combined, then adjust seasoning to taste.
2. Make the baked tortilla chips: Preheat the oven to 375°F (190°C). Arrange the tortilla wedges on a baking sheet. Drizzle with olive oil and sprinkle with chili powder, garlic powder, and salt. Toss to coat evenly.
3. Bake the chips: Bake the tortilla wedges for 10–12 minutes, flipping halfway through, until golden and crispy.
4. Serve: Serve the guacamole with the homemade baked tortilla chips for dipping.

This vegan guacamole paired with homemade baked tortilla chips is a perfect balance of creamy, zesty, and crunchy. The chips provide a healthy, homemade alternative to store-bought versions, and the guacamole is the star of the show with its rich and fresh flavors. This dish is ideal for a relaxed Sunday get-together or as a satisfying snack before a larger meal.

Vegan Stuffed Mini Bell Peppers

These vegan stuffed mini bell peppers are a delightful bite-sized appetizer packed with savory flavors. They are filled with a mixture of quinoa, black beans, corn, and spices, creating a hearty and satisfying snack. Perfect for a Sunday gathering or as an easy-to-make appetizer, they’re both vibrant and delicious.

Ingredients

• 12 mini bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 cup canned black beans, drained and rinsed
• ½ cup corn kernels (fresh or frozen)
• ½ cup diced red onion
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil

Instructions

1. Prepare the filling: In a bowl, mix together cooked quinoa, black beans, corn, diced onion, cumin, chili powder, smoked paprika, salt, and pepper. Stir in the fresh cilantro and lime juice.
2. Stuff the peppers: Preheat the oven to 375°F (190°C). Place the halved mini bell peppers on a baking sheet and drizzle with olive oil. Stuff each pepper with the quinoa mixture.
3. Bake the peppers: Bake the stuffed peppers for 15-20 minutes, until the peppers are tender and the filling is heated through.
4. Serve: Arrange the stuffed peppers on a platter and serve warm.

These vegan stuffed mini bell peppers are an explosion of flavors with the combination of quinoa, beans, and spices. The sweetness of the mini bell peppers perfectly complements the savory filling, making them a vibrant and satisfying appetizer. They’re a great choice for any Sunday meal or casual gathering!

Vegan Buffalo Cauliflower Bites

Crispy and spicy, these vegan buffalo cauliflower bites are the perfect appetizer for those who love bold flavors. Cauliflower florets are coated in a crispy batter and tossed in tangy buffalo sauce, making them the ideal game day snack or party appetizer. Served with a creamy vegan ranch dip, they’re sure to be a hit!

Ingredients

• 1 medium cauliflower, cut into florets
• ¾ cup chickpea flour
• ½ cup plant-based milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• 1 cup buffalo sauce
• 2 tbsp vegan butter, melted
• ¼ cup fresh parsley, chopped (for garnish)

For the vegan ranch dip:

• ½ cup cashews, soaked for 2 hours
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp fresh parsley, chopped
• Water to adjust consistency

Instructions

1. Prepare the batter: Preheat the oven to 400°F (200°C). In a bowl, whisk together chickpea flour, plant-based milk, garlic powder, onion powder, paprika, and salt.
2. Coat the cauliflower: Dip each cauliflower floret into the batter, coating it thoroughly, and place it on a baking sheet lined with parchment paper.
3. Bake the cauliflower: Bake for 20–25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
4. Toss in buffalo sauce: In a separate bowl, combine buffalo sauce and melted vegan butter. Toss the baked cauliflower florets in the sauce mixture, ensuring they are fully coated.
5. Prepare the ranch dip: Blend soaked cashews, lemon juice, apple cider vinegar, garlic powder, onion powder, and fresh parsley until smooth. Add water to reach desired consistency.
6. Serve: Garnish the buffalo cauliflower bites with chopped parsley and serve with the vegan ranch dip on the side.

These vegan buffalo cauliflower bites offer the perfect balance of crispy and spicy, with a cool and creamy ranch dip to complement the heat. They’re an irresistible snack for any Sunday gathering, whether you’re watching the game or simply enjoying a casual meal with friends and family.

Vegan Avocado and Chickpea Salad Crostini

This light and refreshing vegan crostini features a creamy avocado and chickpea salad spread on crispy toasted baguette slices. The combination of mashed avocado, chickpeas, lemon juice, and fresh herbs creates a flavorful topping that pairs perfectly with the crunchy crostini. It’s a quick and elegant appetizer that’s perfect for a Sunday brunch or appetizer platter.

Ingredients

• 1 small baguette, sliced into 1-inch rounds
• 2 ripe avocados, mashed
• 1 cup cooked chickpeas, mashed
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions

1. Prepare the crostini: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 7–10 minutes, or until golden and crispy.
2. Make the avocado and chickpea spread: In a bowl, mash the avocados and chickpeas together until smooth but slightly chunky. Add lemon juice, olive oil, fresh parsley, dill, salt, and pepper. Mix until combined.
3. Assemble the crostini: Spread the avocado and chickpea mixture onto each toasted baguette slice.
4. Garnish and serve: Top with halved cherry tomatoes and a sprinkle of fresh herbs. Serve immediately.

These vegan avocado and chickpea salad crostini are the perfect bite-sized treat, offering a creamy, herby spread on crispy toasted bread. They’re light yet satisfying and make an elegant addition to any Sunday meal or gathering. The fresh tomatoes and herbs elevate the flavors, making this a refreshing and tasty appetizer!

Vegan Spinach and Artichoke Dip

This rich and creamy vegan spinach and artichoke dip is a comforting appetizer that’s perfect for any Sunday gathering. Made with cashews and nutritional yeast for a cheesy, creamy texture, it’s indulgent without the dairy. Served warm with crusty bread or crunchy veggies, it’s a crowd-pleaser that everyone will enjoy.

Ingredients

• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 cup raw cashews, soaked for 2 hours
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 garlic clove
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)

Instructions

1. Sauté spinach and artichokes: In a large pan, heat olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes. Add the chopped artichoke hearts and cook for another 2 minutes, stirring occasionally. Remove from heat and set aside.
2. Prepare the dip base: In a blender or food processor, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic, onion powder, salt, and pepper. Blend until smooth and creamy.
3. Combine the dip: Stir the cashew mixture into the sautéed spinach and artichokes. Return to the pan and heat over low heat for 5 minutes, stirring occasionally.
4. Serve: Serve the warm dip with slices of crusty bread, crackers, or fresh veggies like carrots and cucumber.

This vegan spinach and artichoke dip is rich, creamy, and packed with savory flavors, making it an irresistible choice for any occasion. The cashews and nutritional yeast create a cheesy texture, while the spinach and artichokes add a fresh, savory element. It’s the perfect appetizer to share with friends and family on a relaxing Sunday!

Vegan Mediterranean Hummus Platter

This vegan Mediterranean hummus platter is a beautiful and vibrant appetizer, filled with a variety of fresh vegetables, olives, and pita, all served with creamy homemade hummus. It’s a light, flavorful dish that’s great for a Sunday meal or as part of a larger spread. It’s easy to prepare, healthy, and visually stunning.

Ingredients

For the hummus:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• 1/2 tsp cumin
• Salt to taste
• Water to thin (as needed)

For the platter:

• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup Kalamata olives
• 1/2 red onion, thinly sliced
• 1/4 cup roasted red peppers, sliced
• 1 pack of pita bread, cut into triangles
• Fresh parsley for garnish

Instructions

1. Make the hummus: In a food processor or blender, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth. Add water as needed to reach a creamy consistency.
2. Prepare the platter: Arrange the cherry tomatoes, cucumber slices, olives, red onion, roasted red peppers, and pita triangles on a large serving platter.
3. Serve: Place the hummus in the center of the platter and garnish with fresh parsley. Serve immediately, or refrigerate until ready to serve.

This vegan Mediterranean hummus platter is fresh, flavorful, and bursting with vibrant colors. The combination of creamy hummus, crunchy vegetables, and tangy olives creates a perfect balance of textures and flavors. It’s an ideal appetizer for a Sunday gathering, allowing your guests to enjoy a healthy and satisfying snack while mingling.

Vegan Pesto Stuffed Mushrooms

These vegan pesto stuffed mushrooms are a savory, bite-sized treat that’s perfect for a Sunday appetizer. The mushrooms are stuffed with a creamy vegan pesto filling made from cashews and nutritional yeast, then baked until golden. These little bites are packed with flavor and offer a wonderful balance of umami and herbaceousness.

Ingredients

• 12 large white mushrooms, stems removed
• 1/4 cup raw cashews, soaked for 2 hours
• 1/4 cup fresh basil, packed
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
• 2 tbsp pine nuts (optional, for garnish)

Instructions

1. Make the pesto: In a food processor or blender, combine the soaked cashews, basil, nutritional yeast, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
2. Stuff the mushrooms: Preheat the oven to 375°F (190°C). Spoon the pesto mixture into the mushroom caps, pressing gently to fill them.
3. Bake the mushrooms: Arrange the stuffed mushrooms on a baking sheet and bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden.
4. Garnish and serve: Sprinkle pine nuts over the stuffed mushrooms for added texture and serve immediately.

Vegan pesto stuffed mushrooms are a delicious, elegant appetizer that’s full of bold, herby flavors. The creamy pesto filling and tender mushrooms make each bite irresistibly good. These bite-sized treats are perfect for a Sunday brunch, dinner party, or casual get-together. Plus, they’re a great way to show off the versatility of plant-based ingredients!

Note: More recipes are coming soon!