12 Tasty Vegan Appetizers

Want to party? Here are all our top vegan appetizers that are great for entertaining and parties…or even a late night snack!

Vegan appetizer recipes

Love eating plant based, or cooking for someone who’s vegan? Don’t worry: there are plenty of vegan appetizers that are perfect for parties (and late night snacks). In fact, some of the most well known of all appetizers are actually vegan. Think: Hummus? Salsa? Guacamole? French fries? All vegan! Meat and cheese are not required for delicious, flavor-packed finger foods.

With that in mind: here are all our top vegan appetizer recipes to try! At the very top is Cowboy Caviar, that insanely delicious part dip with black eyed peas, veggies and jalapenos, full of plant-based protein and flavor. Then pick from lots more: vegan wings, fries, vegan queso…heck, we’re already hungry.

And now…our favorite vegan appetizers!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Texas Caviar

Vegan Cowboy Caviar


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

This Texas caviar (Cowboy caviar) will have everyone crowded around the bowl! It’s full of big, zesty flavor and perfect for parties and cookouts.


Scale

Ingredients

For the vegetables

  • 2 15-ounce cans black eyed peas (or 3 cups cooked)
  • 15-ounce can black beans (or 1 1/2 cups cooked)
  • 1 15-ounce can corn (or 1 1/2 cups frozen and thawed)
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 3 green onions
  • 1 medium jalapeno, seeded (optional)
  • 1/2 cup chopped cilantro
  • 2 teaspoons kosher salt

For the dressing

  • 2 tablespoons lime juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 4 tablespoons olive oil

Instructions

  1. Drain and rinse the beans and corn.
  2. Dice the bell pepper. Chop the cherry tomatoes. Thinly slice the green onions. Seed and dice the jalapeno pepper. Chop the cilantro.
  3. Add all the vegetables and beans to a bowl. Mix with the kosher salt.
  4. In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
  5. Eat immediately, or refrigerate until serving (it tastes even better after allowing to marinade 30 minutes or longer). Serve with chips for dipping.

  • Category: Appetizer
  • Method: Raw
  • Cuisine: Tex Mex

Keywords: Vegan appetizer recipes

More plant based & vegan resources

Outside of these tasty vegan appetizers, here are a few more resources for fitting plant based recipes into your everyday:

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.