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Vegetarian Appetizers: Recipes Too Good Not To Try

Updated on July 26, 2017

Vegetarian Appetizers

Whether you're looking to serve finger food at your next get-together or, want a great start to a multi-course meal . . . either way, there's a myriad of flavorful, easy-to-make vegetarian appetizers to choose from.

From divine dips and spreads to finger-lickin' finger foods to fabulous first-course starters, you can WOW your friends and family with these simple-to-make recipes.

Divine Dips & Spreads

Avocado-Edamame Dip - You can serve with baked tortilla chips

Photo used under Creative Commons from: cyberpenguin, on Flickr

Here's the recipe for Avocado-Edamame Dip

Finger-Lickin' Finger Foods

Colorful Salad Rolls

Photo used under Creative Commons from: p medved, on Flickr

Vegetarian Salad Rolls

Recipe by Adell Shneer | Canadian Living


  • 4 oz (125 g) rice stick vermicelli
  • Half English cucumber, peeled, halved and cored
  • 1 sweet red pepper, halved and seeded
  • 1 large carrot, peeled
  • 1 mango, peeled and pitted
  • 12 rice paper wrappers (about 6 inches/15 cm)
  • 12 large mint or basil leaves
  • 1/4 cup (50 mL) finely chopped roasted peanuts
  • Dipping sauce:
  • 1/2 cup (125 mL) sweet Thai chili sauce
  • 2 tbsp (25 mL) lime juice
  • 2 tsp (10 mL) each rice wine vinegar and water

  • Dipping sauce: In small bowl, stir together chili sauce, lime juice, vinegar and water; set aside.
  • In bowl, soak rice vermicelli in hot water until tender, about 10 minutes; drain. Toss with 1 tbsp (15 mL) of the dipping sauce.
  • Cut cucumber, red pepper, carrot and mango into 3- x 1/8-inch (8 cm x 3 mm) strips. Set aside.
  • Fill shallow pan with lukewarm water. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Transfer to tea towel and pat dry.
  • Along bottom edge of wrapper and leaving 1 inch (2.5 cm) on each side, place 1 mint leaf, 1 tsp (5 mL) of the peanuts, 4 pieces each cucumber, red pepper, carrot and mango, and about 1 tbsp (15 mL) of the vermicelli noodles. Fold sides over and tightly roll up. Repeat with remaining ingredients to make 12 rolls. (Make-ahead: Place, seam side down, on plastic wrap-lined plate or baking sheet. Cover with damp towel and overwrap in plastic wrap; refrigerate for up to 8 hours.)
  • Cut crosswise in half. Serve with dipping sauce.

Creative Vegetarian Appetizers

Vegetarian Appetizers: Simply Delicious Recipes for Easy Entertaining
Vegetarian Appetizers: Simply Delicious Recipes for Easy Entertaining

Everyone loves party food! But in today's busy world who has time to prepare sensational, healthy hors d' oeuvres to please every palate? Thanks to the creative ideas in Vegetarian Appetizers it's never been easier--or more delicious.


First Course ... Of Course!

Grilled Vegetables with Fresh Homemade Pesto - Keeping it simple with this first-course idea

Photo used under Creative Commons from: DeathByBokeh, on Flickr

Polenta and Eggplant Stacks

Polenta and Eggplant Napoleons - Photo used under Creative Commons from: haraldwalker, on Flickr

Polenta Stacks with Eggplant, Tomato and Mozzarella

Find the recipe at Epicurious

Big-Flavor Vegan Recipes You Must Try!

Several absolutely delicious vegan first-course recipes can be found in this gem, 'Yellow Rose Recipes" . . . including the the author's rendtion of Polenta and Eggplant Napoleon as pictured above.

Yellow Rose Recipes : Over 120 Quick and Delicious Vegan Creations with Kick
Yellow Rose Recipes : Over 120 Quick and Delicious Vegan Creations with Kick

Over 120 delicious full color vegan recipes straight from the heart of Texas, via Portland, Oregon. Yellow Rose Recipes is for cooks who want big flavor without the hard-to-find ingredients they'll only use once. Even your most ardent meat-eating friends will love these hearty, comforting dishes.


Soup-er Starters!

Thai Spiced Tomato Soup

Photo used under Creative Commons from: sassyradish, on Flickr

Thai Spiced Tomato Soup

Recipe by Sassy Radish


  • 1 onion, chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons Thai Kitchen red curry paste
  • 1/2 teaspoon cumin seeds
  • 2 (14-oz) cans reduced-sodium chicken broth
  • 1 (28-oz) can crushed tomatoes
  • 1 cup water (you can choose to skip this)
  • 1 tablespoon packed brown sugar
  • juice of 1/2 lime
  • a handful of cilantro leaves


  1. Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes.
  2. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.
  3. Puree soup in batches in a blender or using an immersion blender (be careful when blending hot liquids). Return soup to pot and reheat if necessary. Otherwise stir in lime juice and serve immediately. Sprinkle a few cilantro leaves and enjoy. Serves 4

These Soups Make Great First Courses, Too!

Love Soup: 160 All-New Vegetarian Recipes from the Author of the Vegetarian Epicure
Love Soup: 160 All-New Vegetarian Recipes from the Author of the Vegetarian Epicure

"Featuring easy-to-prepare vegetarian (and many vegan!) soups for almost every occasion, "Love Soup" is enthusiastically recommended for vegetarian and vegan cooks everywhere."


Hope You Found These Ideas Appetizing! - Let me know you stopped by . . .

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    • rockingretro2 profile image

      rockingretro2 5 years ago

      Great recipes. I will be trying several.

    • RhondaAlbom profile image

      Rhonda Albom 5 years ago from New Zealand

      I've been looking for a tapenade recipe without anchovies. I'll be trying yours tomorrow. Blessed.

    • Gayle Dowell profile image

      Gayle Dowell 5 years ago from Kansas

      These recipes look wonderful! Will try some of these.

    • profile image

      julieannbrady 6 years ago

      Gosh, yes ... I think I could surely live on vegetarian appetizers ... for at least one month.

    • profile image

      CatherineMezensky 6 years ago

      Thanks for the tasty recipes with great photos!

    • BusyMOM LM profile image

      BusyMOM LM 6 years ago

      Now I'm hungry. That Thai Spiced Tomato soup looks fantastic!

    • profile image

      anonymous 6 years ago

      delicious dish, if I were rich I'd have my own cook follow me around and cook stuff like this for me!

    • profile image

      anonymous 6 years ago

      I could eat your yummy vegetarian appetizers all day and start again the next day!

    • profile image

      gemjane 6 years ago

      Nice! I'm not a vegetarian, but I looked because of your title--these look quite edible!

    • Blackspaniel1 profile image

      Blackspaniel1 6 years ago

      Great idea

    • LouisaDembul profile image

      LouisaDembul 6 years ago

      You are right- don't want to miss these recipes! REading this made me so hungry. Liked the combinations of colors, as well! I always enjoy a beautifully presented dish.

    • profile image

      Godsgraciousgift 6 years ago

      This is another very nice lens. I see these lenses and wonder how people get all the wonderful pictures to add to their lens. Good work!!

    • profile image

      Ezeena 6 years ago

      The appetizers look so appealing. I know I tend to "cheat" on appetizers - something easy like spanakopita (straight from the frozen food section) - but yours look ever so much better.

    • aesta1 profile image

      Mary Norton 7 years ago from Ontario, Canada

      I can already taste these...will definitely try it. cheese and polenta are also great combinations. But maybe not for vegans who avoid cheese as well.

    • profile image

      gravityx9 7 years ago

      I will surprise my Vegetarian sister this holiday! I have featured your yummy to my PLAYING WITH FOOD Lens! THUMBS UP!

    • profile image

      kimmanleyort 7 years ago

      For anyone looking for vegetarian appetizer recipes, this is the place. Your gorgeous images really add oomph to this lens. ** Blessed by a Squid Angel **

    • hlkljgk profile image

      hlkljgk 7 years ago from Western Mass

      these look so delicious!