I am sharing my 5 best vegan appetizers for parties, potlucks and holidays. These crowd pleasing pupu’s are sure to be a hit. Enjoy!
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🌿 FULL RECIPE🌿
SLIDERS
1 package of baby portobello mushrooms caps
1 TSP sea salt or smoked salt
1 TSP garlic powder
¼ Cup vegan butter
2 tablespoon soy sauce
1 tablespoon liquid smoke
1 sprig of thyme
Vegan Mayo (optional)
Vegan Cheese Slices (optional)
1 package of slider buns
INSTRUCTIONS
Pull out stems from your portobello mushroom and set aside.
Add soy sauce, liquid smoke, garlic powder, seasoning salt, and thyme into a dish and marinate for portobello mushrooms for at least 20 minutes.
Heat your skillet to medium high. Add vegan butter or oil to your stovetop or skillet until the oil sizzles, then add the chopped onion and cook until fragrant.
Add portobello mushrooms with liquid, use a heavy lid to lay on top of the mushrooms to press out excess water, or do this manually with a spatula.
Heat for 5-7 minutes or until mushrooms have a nice sear.
Flip the Portobellos and cook until desired (rare, medium, or well-done).
Next, spread a thin layer of vegan mayo and place your grilled portobello on top. I like to finish with grilled onions ,BBQ sauce and a slice of my homemade cheese. Throw this back on the grill or stovetop until cheese has melted.
Buffalo “Chick’n” Dip
A head of cauliflower
1 cup of buffalo sauce
1 can, (12 oz) of white beans
1 clove of garlic
½ cup of onions
1/2 cup + 1 tbsp cornstarch
2 cups flour
red chili pepper flakes
salt and pepper
INSTRUCTIONS
Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 400-425 F depending on your oven.
Cut cauliflower head into bite-sized pieces/florets and boil to cook. Set aside half of the cauliflower for the buffalo dip and use the other half to make the wings.
Mix buffalo sauce and 1 TBSP cornstarch in a medium mixing bowl. Mix until the batter is thick. In a bag or small bowl add flour and spices.
Dip cauliflower in cornstarch and then into the batter.
Toss in flour mix . You can do this one by one or in batches. Shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer. .
Bake for 20 minutes until golden brown.
Remove wings from oven and throw them back in the mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10 minutes or until reached desired crispness.
Put the rest of the cauliflower in a high speed blender with white beans, onions, garlic and buffalo sauce. Blitze three times until you get the desired consistency.
Fold your cauliflower pieces into the dip. Serve with vegan ranch and celery sticks.
Ranch Dressing
INGREDIENTS
1.5 cup vegan mayo
1 tsp dried dill
1/4 to 1/2 cup unsweetened non-dairy milk
1.5 tsp apple cider vinegar
1 tsp lemon juice
½ tbsp garlic powder
1 tsp onion powder
1/4 tsp paprika
1/4 tsp pepper
salt to taste
INSTRUCTIONS
Mix together all ingredients in a bowl.
If mixture is too thick for your preference, add a little more milk.
Store in a jar in the fridge. The flavors will really come through after about 4 hours.
Queso Dip
INGREDIENTS
2 cups unsweetened non-dairy milk
1/2 cup nutritional yeast
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tbsp dijon mustard
½ tsp tapioca starch, sub 1 tbsp corn starch
4 oz can diced green chiles, drained (optional)
INSTRUCTIONS
Add all ingredients to a pot on medium low heat.
Mix together and heat until the mixture starts to bubble.
The sauce should be thick and creamy.
Add additional milk to thin.
Add another ½ tsp of tapioca flour if sauce is to runny.
The tapioca flour will give this cheese stretch and will give it a melty texture.
Jalapeno Poppers
10-20 small jalapenos
1 cup cooked quinoa
Vegan sour cream
Vegan cheese shreds
Southwest veggies (optional)
Blackbeans (optional)
Salsas (optional)
INSTRUCTIONS
Wash and remove seed from each jalapeno.
Mix all other ingredients in a medium bowl.
Stuff jalapenos with quinoa mix.
If you want and extra wow factor. Toss these poppers in a mix of 1 tbsp cornstarch and 1 tbsp dairy-free milk. Coat with breadcrumbs and pop them on the skillet or in an air fryer until crispy. I cook mine on 370 for about 10 minutes.
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