12 Crispy Vegan Finger Foods

Spicy Cauliflower Wings

These crispy cauliflower wings are a perfect plant-based alternative to traditional buffalo wings, loaded with flavor and spice.

Ingredients:

• 1 medium-sized cauliflower, cut into bite-sized florets
• 1 cup flour
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 cup hot sauce
• 1 tablespoon olive oil

Cooking method:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, water, garlic powder, smoked paprika, and salt to form a batter.
3. Dip each cauliflower floret into the batter, ensuring an even coat, and place them onto the prepared baking sheet.
4. Bake for 20 minutes until golden and crispy.
5. In a separate bowl, mix hot sauce and olive oil, then toss the baked cauliflower wings in this mixture.
6. Return the wings to the oven for an additional 10 minutes.
7. Serve hot with your favorite vegan dipping sauce.

Crispy Chickpea Fritters

These crispy chickpea fritters are packed with protein and flavor, making them perfect for any gathering.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup flour
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil

Cooking method:

1. Mash chickpeas in a bowl until smooth.
2. Add flour, onion, garlic, cumin, salt, and parsley, mixing well.
3. Form the mixture into small patties.
4. Heat olive oil in a skillet over medium heat.
5. Cook the patties for about 3 minutes on each side, until golden brown.
6. Serve with a side of vegan yogurt sauce.

Tempeh Satay Skewers

These tempeh satay skewers are marinated to perfection and grilled to bring out their nutty flavor.

Ingredients:

• 1 block tempeh, cut into cubes
• 1/4 cup soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon curry powder
• Bamboo skewers

Cooking method:

1. Soak bamboo skewers in water for 30 minutes.
2. In a bowl, combine soy sauce, maple syrup, lime juice, and curry powder.
3. Add tempeh cubes, marinate for at least 30 minutes.
4. Thread marinated tempeh onto skewers.
5. Grill skewers over medium heat for about 10 minutes, turning occasionally.
6. Serve with a side of peanut sauce.

Zucchini Corn Fritters

These zucchini corn fritters are a delightful blend of sweet corn and fresh zucchini, perfect for snacking.

Ingredients:

• 1 cup grated zucchini
• 1 cup corn kernels
• 1/4 cup flour
• 1/4 cup chopped green onions
• 1/2 teaspoon baking powder
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Cooking method:

1. In a bowl, combine grated zucchini, corn, flour, green onions, baking powder, and black pepper.
2. Shape the mixture into small patties.
3. Heat olive oil in a skillet over medium heat.
4. Fry the patties for about 3 minutes on each side, until golden brown.
5. Serve with a squeeze of lemon juice.

Spinach and Mushroom Stuffed Phyllo Cups

These bite-sized phyllo cups are filled with a savory mixture of spinach and mushrooms, perfect for any party.

Ingredients:

• 12 phyllo dough sheets
• 1 cup chopped mushrooms
• 1 cup chopped spinach
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil spray

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté mushrooms, spinach, onions, and garlic until softened.
3. Season with salt and pepper.
4. Cut phyllo sheets into squares and lightly spray with olive oil.
5. Layer four squares per cup in a muffin tin, pressing down gently.
6. Fill each cup with the mushroom-spinach mixture.
7. Bake for 10-12 minutes until the phyllo is golden and crispy.

Sweet Potato Tots

A healthier twist on traditional tater tots, these sweet potato tots are crispy and delicious.

Ingredients:

• 2 large sweet potatoes, peeled and grated
• 1/4 cup flour
• 1/4 cup bread crumbs
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Squeeze excess moisture from grated sweet potatoes.
3. In a bowl, combine sweet potatoes, flour, bread crumbs, garlic powder, salt, and pepper.
4. Shape the mixture into small tot shapes.
5. Place the tots on the baking sheet and drizzle with olive oil.
6. Bake for 25-30 minutes until golden and crispy.

Vegan Nacho Cheese Balls

These cheese balls are packed with flavor and provide a great vegan alternative to classic cheese bites.

Ingredients:

• 1 cup cashews, soaked
• 1/4 cup nutritional yeast
• 1/4 cup salsa
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 cup crushed tortilla chips

Cooking method:

1. Blend soaked cashews, nutritional yeast, salsa, lime juice, chili powder, and cumin until smooth.
2. Chill the mixture for at least 30 minutes to firm up.
3. Form the mixture into small balls.
4. Roll each ball in crushed tortilla chips.
5. Serve chilled or at room temperature.

Lentil and Carrot Patties

These lentil and carrot patties are full of flavor and nutrients, perfect for a hearty snack.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup grated carrots
• 1/4 cup flour
• 1/4 cup chopped parsley
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. In a bowl, combine cooked lentils, grated carrots, flour, parsley, cumin, salt, and pepper.
2. Form the mixture into small patties.
3. Heat olive oil in a skillet over medium heat.
4. Fry the patties for about 4 minutes on each side, until golden.
5. Serve with your favorite dipping sauce.

Crispy Tofu Bites

These crispy tofu bites are seasoned to perfection and make for a delightful snacking experience.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder

Cooking method:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss tofu cubes with soy sauce, sesame oil, cornstarch, and garlic powder.
3. Spread the tofu cubes evenly on the baking sheet.
4. Bake for 20 minutes, turning halfway, until golden and crispy.
5. Serve with a sprinkle of sesame seeds.

Rice Paper Vegetable Rolls

These rice paper rolls are fresh, colorful, and packed with healthy vegetables for a light snack.

Ingredients:

• 8 rice paper sheets
• 1 cup julienned carrots
• 1 cup cucumber strips
• 1 cup bell pepper strips
• 1 cup shredded lettuce
• Fresh cilantro
• Dipping sauce of choice

Cooking method:

1. Prepare a shallow dish of warm water.
2. Dip one rice paper sheet in the water until soft.
3. Lay softened rice paper on a flat surface and fill with vegetables and cilantro.
4. Roll tightly, folding in sides as you go.
5. Repeat with remaining sheets and ingredients.
6. Serve with a dipping sauce of your choice.