6 Vegan Appetizers For Parties, Potlucks & Holidays

6 Easy Vegan Appetizers For Parties, Potlucks & Holidays - Rich Bitch Cooking Blog - Dairy Free & Egg Free

Here are 6 stupid easy recipes to make for your next hippie gathering.

6 Easy Vegan Appetizers For Parties, Potlucks & Holidays - Rich Bitch Cooking Blog - Dairy Free & Egg Free

Vegan Cauliflower Kung Pao Bites

1/2 cauliflower (Garnish with spring onion & sesame seed)

Sauce: 1/4 cup of both liquid sweetener & soy sauce (I used agave & reduced sodium soy), 1/2 TB sesame seed oil, squirt of sriracha, dash of rice vinegar, 1/2 ts ginger powder, 1/2 TB corn starch

Batter: 1/2 cup flour, 3/4 cup almond milk or water, 1/2 TB sesame seed oil, 1/2 ts baking soda

  1. Chop cauliflower into bite sized pieces
  2. Mix everything together for the batter. Slowly add the liquid so that your batter doesn’t come out too wet. Add a dash of extra flour in case it does.
  3. Mix cauliflower into batter. Place coated pieces on a baking sheet. Bake at 450 for 10 minutes or until coating looks dry.
  4. To make sauce put everything into a pot and boil. I simply got the mixture up to boil on high heat while stirring. Once it boiled I turned the heat off but let the pot stay on the hot burner. My sauce thickened up nicely. It sat on the burner for 15 minutes or so after I turned off the heat.
  5. Take cauliflower out of the oven. Let it cool for a few minutes. Put cooled coated cauliflower in a bowl and mix in kung pao sauce. Bake on a cookie sheet for an additional 10 minutes or so at 450. Garnish with spring onion & sesame seed. ENJOY

For more details on this recipe watch my video below. This recipe was inspired by Connoisseurus Veg (lot of great stuff on there!)

6 Easy Vegan Appetizers For Parties, Potlucks & Holidays - Rich Bitch Cooking Blog - Dairy Free & Egg Free

Vegan Spinach Dip Rolls

1 container vegan cream cheese, .25-.5 cup vegan sour cream, 1/2 ts onion powder, 1/4 ts garlic powder, 2 handfuls of chopped spinach, 1 container crescent rolls, .25 cup Italian bread crumbs (optional)

  1. Either hand whisk or use a food processor to combine 1 container vegan cream cheese, .25-.5 cup vegan sour cream, 1/2 ts onion powder, 1/4 ts garlic powder. The less sour cream you use the less messy it may be. Chunky or smoothie is fine with the mixture.
  2. Mix in 2 handfuls of chopped spinach. Mix well.
  3. Unroll dough from the package. Divide the filling into 4 parts. Put half of each part inside of the dough. Roll the dough over the filling as shown in the video below.
  4. Roll the prepared dough in bread crumbs for added texture. (optional)
  5. Bake at 350 for 15-20 minutes. ENJOY

For more details on this recipe watch my video below

6 Easy Vegan Appetizers For Parties, Potlucks & Holidays - Rich Bitch Cooking Blog - Dairy Free & Egg Free

Vegan Cheesy Pepperoni Pizza Bombs

1 container of vegan crescent rolls, 1/2 brick of vegan cheese cut into 8 pieces, 8-16 pieces of vegan pepperoni slices, 1-2 TB oil, garlic powder & Italian spices, pasta sauce, 1/4 cup of shredded cheese (Makes 8 Pizza Bombs)

  1. Cut unrolled crescent rolls into 8 pieces. Ball each of the 8 pieces of dough then flatten them out.
  2. Put 1-2 pieces of vegan pepperoni on the bottom then a cube of vegan cheese on top. Putting a small spoon of pasta sauce down before vegan pepperoni is optional.
  3. Close the dough around the filling. Ensure the dough is 100% sealed. Place on cookie sheet.
  4. Put spices in oil and coat the pot of all of the dough. Sprinkle with vegan shredded cheese & salt on top. Bake at 350 for 15-20 minutes. ENJOY

For more details watch my video below. This recipe was inspired by Buzzfeed.

6 Easy Vegan Appetizers For Parties, Potlucks & Holidays - Rich Bitch Cooking Blog - Dairy Free & Egg Free

Vegan Baked Samosas

350 grams of potatoes, 2 TB vegan butter, 1/2 cup frozen peas, .5 TB turmeric, .5 TB coriander powder, dash of garlic & onion powder, salt, box of puff pastry (pepperage farms is PETA approved)

  1. Chop, boil then drain potatoes. Mash with 2 TB vegan butter. Mix in  1/2 cup frozen peas, .5 TB turmeric, .5 TB coriander powder, dash of garlic & onion powder & salt.
  2. Set potato mixture aside to chill
  3. Roll out your thawed puff pastry dough and cut each of the sheets into 9 squares
  4. Put as much filling into the middle of dough while still being able to seal all of the edges. Using a fork push the dough to seal the sides. You can use water to help seal the edges but I didn’t.
  5. Bake at 400 for 18 minutes or until golden. ENJOY

For more details on this listen watch my video below

6 Easy Vegan Appetizers For Parties, Potlucks & Holidays - Rich Bitch Cooking Blog - Dairy Free & Egg Free

Vegan Loaded Baked Potato Bites

430 grams of potatoes (golf ball size), 1/2 TB vegan butter, 6 slices of vegan pepperoni (or bacon), 1/2 vegan shredded cheddar cheese, sour cream, salt & pepper (chives for garnish)

  1. Boil potatoes just enough to slice in half and scoop out the inside without the potato breaking in half. about 15 minutes or so. Let potatoes cool for a few minutes before cutting. In addition to scooping the inside of the potatoes into a bowl also cut the ends of the potatoes so they’ll stand up.
  2. Mix in the potato insides 1/2 TB vegan butter
  3. Add in diced vegan pepperoni but save a few to garnish with. Salt & pepper
  4. Salt the tops of the potatoes. Use your fingers to stuff the filling into the potatoes.
  5. Bake for 10 minutes at 400 degrees
  6. Top with sour cream. pepperoni pieces and chives. ENJOY

For more details watch my video below

6 Easy Vegan Appetizers For Parties, Potlucks & Holidays - Rich Bitch Cooking Blog - Dairy Free & Egg Free

Vegan Garlic Cheesy Pull-Apart Rolls

1 container of crescent rolls, 1 TB oil (or vegan butter!), garlic & onion powder, chopped parsley, 1/4 cup (or more!) shredded vegan cheese (Makes 6 Rolls)

  1. Chop crescent rolls into a ton a pieces. Cut along the middle long ways so that you have 4 long pieces. Then chop each of those 4 pieces into 4 more pieces.
  2. Mix crescent roll pieces with melted vegan butter or oil. Mix and add in spices & parsley. Add shredded cheese. Mix well.
  3. Spray muffin tray. Layer dough pieces evenly on the tray. Make sure there’s plenty of shredded cheese in the middle. Bake at 375 for 15- 20 minutes. ENJOY

For more details on this recipe watch my video below. This recipe was inspired by Buzzfeed.

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3 comments

  1. I think I just died and went to heaven. I am going to institute a weekly party of two here on Serendipity Farm. Who needs other people when you have food this good!

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