25 Fantastic Vegan Canapes & Appetizers

by Alena

This collection of delicious vegan canapes and appetizers features show-stopping recipes as well as simple ideas for your next party! Find crowd-pleasing bites and snacks for everyone.

Party season is upon us and we’re obsessed with all things vegan canapes and fun appetizers!

From little boats or cups filled with plant-based goodness to other finger food-approved bites, balls and rolls, what’s there not to love about vegan-friendly party food?

Since buffets can be a bit tricky to navigate for vegans, they also offer a great opportunity to add some delicious plant-based canapes for everyone to enjoy.

These appetizers are great for

Enjoy the following finger foods and check out our vegan appetizer platter as well as lots of ideas for what to eat with hummus for more inspiration.

Don’t miss our printable recipe for sweet potato rounds topped with roasted onion, nuts and ricotta at the end of this article!

Fantastic Vegan Canapes & Appetizers

More Vegan Recipe Collections

If you liked these vegan canapes and appetizers, be sure to check out the following vegan recipes next!

Did you like these recipes and make any of them? Be sure to let us know in the comments below, check out our sweet potato rounds below and leave a rating. You can also Pin this article here!

four different vegan canapes from taco cups to stuffed peppers, mini pizzas and pecan dates

25 Fantastic Vegan Canapes & Appetizers

Yield: 16 rounds
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This collection of delicious vegan canapes and appetizers features showstopping recipes as well as simple ideas for your next party! Find crowd-pleasing bites and snacks for everyone. The following recipe for sweet potato rounds is easily customizable, so flavorful and a hit at any gathering.

Ingredients

Sweet Potato Rounds

  • 2 large sweet potatoes, cut into ½ inch thick rounds
  • 1 medium onion, sliced
  • ½ cup crushed walnuts, roasted (50 g)
  • 8 ounces vegan ricotta (225 g)
  • ½ teaspoon red pepper flakes
  • 1 apple, thinly sliced
  • Fresh herbs of choice
  • Coarse salt, to taste
  • Maple syrup, optional

Instructions

  1. Preheat your oven to 450 °F (230 °C) and line a baking sheet with parchment paper.
  2. Arrange your sliced sweet potatoes in a single layer on the baking sheet and bake them for 20 minutes, flipping them halfway through.
  3. For the last 15 minutes of baking your sweet potatoes, add the sliced onion and crushed nuts on a second baking sheet.
  4. Once they are all done, place the sweet potato rounds next to each other on a large platter and distribute the vegan ricotta evenly.
  5. Top with roasted onion slices, apple slices, red pepper flakes, crushed nuts, fresh herbs and coarse salt.
  6. Drizzle with maple syrup if wanted and serve!

Notes

  • Other delicious topping ideas include mango chutney, vegan sour cream, beetroot dip, avocado, pear, dried fruit, figs, pomegranate seeds, chive, shredded vegan cheese, cherry tomatoes and sprouts.
  • Serve the sweet potato rounds warm if you can!
  • You can coat the sliced sweet potatoes with olive oil and salt for more flavor if you like.
  • Regular white potatoes can be used instead of sweet potatoes.
  • Find 20+ more vegan canapes and appetizers in the article above.
Nutrition Information:
Yield: 16 Serving Size: 1 round
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 23mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 3g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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