BY LAVANYA SUBRAMANIAN*
Gather your loved ones to rediscover the joy of homemade meals. This holiday season, let’s explore vegetarian and veggie-centric appetizers that are flavorful, versatile, and perfect for any gathering!
Satisfying Starters
Lemon Pepper Tofu
Citrus and pepper-flavored tofu served as a simple appetizer
Dietary Info: Gluten-Free, Vegan
Ingredients
- 2 cups tofu, cubed and pan-fried
- Fresh ground pepper powder for garnish
For the Gravy:
- 1/2 cup slivered almonds
- 1 tbsp peppercorns
- 4 pods garlic
- 1/2 inch ginger
- 2 tbsp orange rind
- 2 tbsp lemon juice
Instructions
- Grind the gravy ingredients into a fine paste.
- Heat a skillet with 1 tsp oil and fry the paste on low flame for 2 minutes.
- Add tofu cubes, toss to coat, and season with salt.
- Simmer for 2 minutes, garnish with pepper powder, and serve!
Link: Full Recipe
Chickpea Kabobs
Delicious kabobs that can be grilled, baked, or pan-fried
Dietary Info: Vegan
Ingredients
- 2 cups cooked chickpeas
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 3 multi-colored peppers, finely chopped
- 3 pods garlic, minced
- 1 bunch cilantro, chopped
- 3 green chilies (optional), finely chopped
- 1 tbsp garam masala
- 1 tsp red chili powder
- Salt and oil as needed
Instructions
- Mash chickpeas in a bowl until dry.
- Mix in spices, vegetables, and breadcrumbs to form a dry mixture.
- Shape into kabob rolls and cook via grilling, baking, or shallow frying.
Link: Full Recipe
Cheesy Stuffed Mushrooms
A cheesy and flavorful vegan appetizer
Dietary Info: Vegan
Ingredients
- 15 mushrooms (Cremini or Baby Bella)
- 3 tbsp olive oil
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup nutritional yeast
- 1 cup breadcrumbs
- 2 tsp seasoning powder
Instructions
- Prep mushrooms by baking them cap-side up at 350°F for 10 minutes.
- Coat with an oil marinade, then stuff with a nutritional yeast and breadcrumb mixture.
- Bake at 400°F for 15-20 minutes.
Link: Full Recipe
Tuna Cutlets
Vegan cutlets made with faux tuna and baked to perfection
Dietary Info: Vegan
Ingredients
- 2 cans faux tuna (e.g., UNMEAT Tuna)
- 1 large potato, boiled and mashed
- 2 carrots, boiled and mashed
- 1 beetroot, grated fresh
- 1 onion, finely chopped
- 5 pods garlic, minced
- 1 cup breadcrumbs
Instructions
- Combine all ingredients except breadcrumbs and oil.
- Shape into cutlets, coat in oil and breadcrumbs, and bake at 400°F for 20 minutes.
Link: Full Recipe
Oat Vegan Balls
Versatile vegan “vegballs” that can be served as appetizers, with pasta, or as kofta curry
Dietary Info: Vegan
Ingredients
- 1 cup oats
- 1 cup oat milk
- 2 large potatoes, boiled and crumbled
- 3 multi-colored carrots, boiled and crumbled
- 2 bread slices, toasted and broken into pieces
- 1 small onion, chopped
- 1/2 cup mixed-color peppers, diced
- 3 pods garlic, chopped
- Basil, chopped
- 1 tsp pasta seasoning
- Salt
- Rice flour (for dusting)
Instructions
- Soak oats in oat milk for at least 30 minutes until they absorb all the liquid and are dry.
- Combine oats with potatoes, carrots, bread, onion, peppers, garlic, basil, and pasta seasoning to form a dough.
- Shape the mixture into balls of desired size and dust with rice flour.
- Pan fry the balls until golden and crisp.
- Cool completely before serving or freeze for later use.
Link: Full Recipe
Vivacious Veggie Beginnings
Cauliflower Roasted with Curry Leaf Seasoning
Flavored with aromatic curry leaf seasoning
Dietary Info: Vegan, Gluten-Free, Nut-Free
Ingredients
- 4 cups cauliflower florets (from 2 large cauliflowers)
- 4 tbsp curry leaf seasoning powder
- Salt
- Oil
Curry Leaf Seasoning Powder:
- 20 sprigs curry leaves
- 2 tbsp channa dal
- 2 tbsp urad dal
- 8 dried red chilies
Instructions
- Preheat the oven to 450°F. Spread cauliflower on a cookie sheet, drizzle with oil, season with salt, and bake for 10-15 minutes until edges are lightly browned.
- Remove, sprinkle curry leaf seasoning, mix well, and bake for another 8-10 minutes until crisp.
Curry Leaf Seasoning Powder Preparation:
- Dry roast channa dal, urad dal, and red chilies.
- Turn off the heat, add curry leaves to the hot pan, and let them dry.
- Blend into a fine powder and store in a glass jar for up to six months.
Link: Full Recipe
Vegetable Pancakes – Korean Style
Crispy fritter-style pancakes made with shredded vegetables
Dietary Info: Vegan, Gluten-Free
Ingredients
Dipping Sauce:
- 2 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame seeds
Veggie Mixture:
- 2 cups julienne carrots
- 2 cups broccoli slaw
- 2 cups shredded potato (if frozen, thaw and towel-dry)
- 1 onion, sliced
- 3 pods garlic, sliced
- 1 habanero, sliced
- Salt
Batter Mixture:
- 1/2 cup brown rice flour
- 1/2 cup corn flour
- 1/2 cup oat flour
- 2 tbsp nutritional yeast
- 1 tsp baking soda
- Salt
- Oil (for frying)
Instructions
- Prepare dipping sauce, veggie mixture, and batter in separate bowls.
- Heat a cast-iron pan, spread oil, and mix veggie mixture with batter. Pour to form pancakes and fry until crispy on both sides.
- Serve hot with dipping sauce.
Link: Full Recipe
Zucchini Corn Fritters – Baked!
Juicy and crispy fritters flavored with jalapeños and mint
Dietary Info: Vegan, Gluten-Free, Nut-Free
Ingredients
- 1 cup grated zucchini
- 1 cup roasted sweet corn
- 1 cup chickpea flour
- 1 jalapeño, finely chopped
- 1 tbsp mint leaves, chopped
- 1 tsp garam masala
- 2 tbsp oil
- Salt
Instructions
- Squeeze out water from grated zucchini. Combine all ingredients and shape into palm-sized fritters.
- Drizzle oil on both sides and bake at 425°F for 10 minutes, flip, and bake for another 5 minutes.
Link: Full Recipe
Almond Crusted Sweet Potato Home Fries
Quick and easy air-fried snack
Dietary Info: Vegan, Gluten-Free, Nut-Free
Ingredients
- Sweet potatoes, cut into cubes
- Oil (1 tsp)
- Seasoning of choice
- Almond flour
Instructions
- Coat sweet potato cubes with oil, seasoning, and almond flour.
- Air fry at 375°F for 15 minutes, stirring midway.
Link: Full Recipe
Buffalo Broccoli Bites
Crispy and spicy broccoli bites tossed in buffalo sauce
Dietary Info: Vegan, Gluten-Free, Nut-Free
Ingredients
For Broccoli:
- 1 cup broccoli, washed and dried
- 1 cup chickpea flour
- 1 cup almond flour
- 1 tbsp sriracha sauce
- 1 cup breadcrumbs
Buffalo Sauce:
- 1 tbsp sriracha sauce
- 1 tbsp rice wine vinegar
- 1 tsp spicy mustard
- 1 tsp maple syrup
Instructions
- Dip broccoli florets in batter, coat with breadcrumbs, and bake at 450°F for 20 minutes, flipping halfway through.
- Toss baked florets in buffalo sauce and serve immediately.
Link: Full Recipe
For the full list of recipes and delightful appetizers to inspire your gatherings, visit nutrosia.com or explore the NRIPulse What’s Cooking section!
*Check out more recipes on Lavanya Subramanian’s cooking blog, My Nutrosia.
