These tasty vegan zucchini canapes are perfect for any occasion! Lower in calories and basically veggies on top of more veggies, the zucchini rounds taste like pizza and can be customized to your liking.
Top with pesto or marinara sauce as well as veggies, fresh herbs and vegan parmesan!
For a really hearty party appetizer, try these vegan Polish mistakes! This carnivore-approved vegan canape features cocktail rye bread, vegan meat crumbles, dairy-free cheese and savory Worcestershire sauce.
Ready to serve in 30 minutes total, these little toasts are perfect for game day, parties or any other gathering.
Have you ever tried making vegan deviled eggs? With a potato base and a creamy filling that tastes super eggy thanks to the magical combo of black salt, turmeric and tofu, these little canapes are perfect for any party!
Traditionally made for Easter, they can also be served during summer barbecues, Thanksgiving dinner or even game day.
These hearty vegan canapes can be made ahead of time and brought to any party!
Featuring simple ingredients such as kidney beans, red onion, dried cranberries and lots of spices from smoked paprika to cinnamon and oregano, these little balls are perfect around the holidays — especially when combined with a tasty dip.
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.
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
Preheat your oven to 450 °F (230 °C) and line a baking sheet with parchment paper.
Arrange your sliced sweet potatoes in a single layer on the baking sheet and bake them for 20 minutes, flipping them halfway through.
For the last 15 minutes of baking your sweet potatoes, add the sliced onion and crushed nuts on a second baking sheet.
Once they are all done, place the sweet potato rounds next to each other on a large platter and distribute the vegan ricotta evenly.
Top with roasted onion slices, apple slices, red pepper flakes, crushed nuts, fresh herbs and coarse salt.
Alena 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.