In this video I’m showing you how to make 4 DELICIOUS and EASY vegan appetizers perfect for your next holiday party! With only 15 minutes or so of hands-on time, these are all great make ahead recipes!
RECIPES IN THIS VIDEO
*CHEEZY KRAB STUFFED SHROOMS*
1 lb. cremini or white mushrooms (approx 12-14), cleaned
1 can chickpeas, drained and rinsed
1 cup vegan mozzarella cheese
¼ cup vegan mayo
1 tap Old Bay seasoning
1. Remove stems from mushrooms and set aside. Place mushrooms hole-side down on airfryer basket, air fry for 3 minutes at 400F. Remove from airfryer basket and set aside.
2. To a large mixing bowl add the chickpeas and mash well with a fork or potato masher. Add all remaining ingredients and mix well to combine.
3. Spoon out approx 2 tbsp of filling into each mushroom cap, overfilling into a nice mound on top. Place back into airfryer basket and air fry once more for 8 to 10 minutes or until the top begins to brown and the cheese is melty.
4. Transfer shrooms to a serving plate, garnish with chopped herbs or choice and enjoy!
*ZESTY PINWHEELS*
2 to 3 large fresh tortillas of choice, whole wheat or gluten-free
1 8 oz. container vegan cream cheese, plain or herby
2 to 3 tbsp Jalapeno pepper jelly
Half a red bell pepper, finely chopped
Half a green bell pepper, finely chopped
¼ cup chopped pickled jalapeños
1 tbsp dried chives
1 tsp garlic powder
½ tsp smoked paprika
½ tsp sea salt
¼ tsp fresh cracked black pepper
¼ cup fresh chopped cilantro (optional garnish)
1. Into a large mixing bowl combine the cream cheese, bell peppers, jalapenos and spices until it’s a chunky mixture.
2. Spread about 1 tbsp of pepper jelly onto a tortilla in a nice even layer almost to the edges. Then spread about a ¼ cup or more of the cream cheese spread over the jelly. Roll the tortilla up into a tight roll, sealing the edges. Place roll onto a plate and repeat with all remaning tortillas and filling. Refrigerate for 30 minutes to firm up.
3. Transfer rolls to a cutting board and slice them into roughly ½” inch rounds. Arrange them cut sides down on a serving platter, garnish with fresh chopped cilantro and enjoy!
*PESTO & CHUTNEY CROSTINIS*
1 loaf of baguette (I used Schär’s GF baguette)
2 tbsp olive or avocado oil for brushing
Shredded vegan parmesan cheese for garnish (optional)
*Cranberry Chutney*
2 cups fresh or frozen cranberries
1 large apple, cored and diced
1 cup fresh apple cider
½ cup coconut sugar or brown sugar
¼ cup apple cider vinegar
Leaves from 1 sprig rosemary, finely minced
1 tsp red chili flakes
1 tsp ground sumac
½ tsp allspice
1 tsp sea salt
1 batch of *Basil Pesto* (recipe in this video here: https://youtu.be/mc2qhzMw9Cg)
1. Make the chutney: Add all of the chutney ingredients into a large saucepan, mix to combine and bring to a low boil on medium-high heat. Once it’s reached boiling bring heat to medium-low and cook uncovered for about 15 minutes, stirring occasionally until the mixture has thickened significantly.
2. Remove from heat and let cool in the pan until its room temp.
3. Cut the baguette into approx ¼” thick rounds and transfer to a baking tray. Lightly brush each side with oil and place the tray under your ovens broiler for about 4 minutes until golden, turning them over halfway.
4. Spread approx 1 tbsp of basil pesto onto each crostini, followed by a nice dollop of the cranberry chutney on top. Garnish with vegan parmesan cheese, serve and enjoy!
*HOLIDAY CHEESEBALL*
1 block extra firm tofu (or 8 oz), patted dry
1 cup cashews, soaked overnight or in boiled water for 1 hour
¼ cup full fat coconut milk
2 tbsp yellow mustard
2 tsp sea salt
2 tbsp lemon juice (start with 1 and taste, adjust if you need more)
1 tbsp tamari
2 tsp onion powder
1 tsp garlic powder
½ tsp ground pepper
Leaves from 1 sprig of rosemary, minced
*for the crust*
¼ cup dried currants
¼ cup hemp hearts
¼ cup chopped pecans
¼ cup vegan parmesan cheese
1 sprig of rosemary, minced
½ tsp fresh cracked black pepper
1. Break the tofu into chunks and place in the bowl of a food processor, followed by the soaked and drained cashews. Pulse a few times until broken up into small chunks.
2. Add all the remaining cheese ball ingredients and blend on high speed for a few minutes until a thick and creamy texture is achieved, with no chunks of cashew or tofu remaining.
3. Lay a sheet of plastic wrap on the counter and plop the cheese mixture into the centre. Carefully bring up each side of the plastic wrap and twist it closed together at the top as best as you can. You might want to layer two sheets together to give you more space, but as long as you can sort of form a round-ish ball that’s great. Place into a small bowl and refrigerate it overnight to so that it can firm up and become more pliable.
4. Add all of the crust ingredients into a flat bottomed bowl and mix to combine. Roll the cheeseball carefully in the mix until completely crusted. Serve with veg, crackers and enjoy!
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