55 Vegetarian Appetizer and Hors D’oeuvre Recipes

You don’t need meat to have a good time. Get the party started with these one-bite vegetable canapés and easy first-course dishes.

Spicy, honey-glazed figs and creamy goat cheese are baked in puff pastry in this fun vegetarian play on pigs-in-a-blanket.

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Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

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Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

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A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

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Forget about hot wings—these spicy “meatballs” combine white beans and mushrooms for a meatless take on your favorite party snack.

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With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.

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Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

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Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

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Season ripe summer tomatoes and then let them rest for 30 minutes—as they sit, the flavor will intensify and you’ll be rewarded with rich juices. Have some grilled bread on hand to mop them up.

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Here’s a DIY version of the flavored, spreadable Gournay cheese originally from France.

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We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on.

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Sear squeaky, salty Halloumi cheese in a pan—it won’t melt, but will get a crisp golden crust—then douse in honey and a spicy nut and seed sprinkle and serve as an appetizer or with a simple green salad.

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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

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This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

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For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

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This technique is nothing short of amazing—even if you’re finicky about your pickles.

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Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

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These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

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This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

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Serve this lightly spiced, last-minute bean dip with tortilla chips and watch it disappear before half-time.

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This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

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This creamy lentil dip is flavored with classic fall spices, like ginger and cardamom. Can’t find papadums? The spread goes just as well with whole grain crackers.

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Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

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A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

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With super fresh tomatoes you don’t need much more! This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite.

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Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

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Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

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Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.

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Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

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These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

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When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

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Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.

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Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.

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Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically anything.

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The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

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Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

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This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

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Roasting cherry tomatoes with maple syrup enhances their natural sweetness, making them an ideal partner for rich, tangy goat cheese.

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Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

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An earthy-yet-light spread that’s great with crudité or on sandwiches and toast.

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This twist on the classic that packs more flavor and far more nutrition with the powers of mustard greens and roasted red pepper.

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Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.

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Two kinds of melty cheese make this dip extra luxe.

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Store-bought puff pastry makes these savory “elephant ears” an easy bite-sized appetizer for your next party.

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Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

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Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

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Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.

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Use chard, kale, or spinach to make these hearty, healthy toasts.

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This is a gorgeous, seasonal hors d’oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

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Squeeze out as much liquid from the zucchini as possible.

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This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

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This silky, cheesy dip celebrates New Mexico’s famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some home.

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Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

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Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.

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This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

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35 Hearty and Satisfying Vegetarian Main Dish Recipes

These flavor-packed meat-free dinners are sure to satisfy vegetarians and carnivores alike.

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