While the holidays may look at little different this year, with dinners being smaller and more intimate, delicious food is still on the table and we are officially into the swing of the season! You know what that means – planning the perfect family dinner menu. Whether you use your Rise Garden to grow greens, vegetables, or herbs (or all three!), we’ve got a recipe for you.


We’ve compiled a list of twenty simple vegetarian appetizer recipes from individual bites to shareable plates that will help you show off your skills in the kitchen this holiday season.


20 Vegetarian Appetizer Recipes

Roasted Beet Dip with Hazelnuts and Goat Cheese by Epicurious (Katherine Sacks)

The Ultimate Vegan Cheese Board by Vancouver With Love

Beet, Cheddar, and Apple Tarts by the one and only, Martha Stewart

Cranberry Crostini by Cookie and Kate

Roasted Sweet Potato and Kale Salad with Mustard Dill Vinaigrette by Food Network (Lauren Toyota and John Diemer)

Crispy Smashed Potatoes with Garlic Pesto by Minimalist Baker

Vegan Stuffed Portobello Mushrooms by A Sweet Alternative

Garlic and Herb Stuffed Mini Peppers by Betty Crocker Kitchens

Vegan Spinach Puffs by Connoisseurus Veg

Cranberry and Pecan Vegan Cheeseball by Oh My Veggies

Pine Nut Hummus Mediterranean Pastry Squares by The Every Kitchen

Chanterelle Mushroom Crostini with Ricotta, Thyme, and Honey by Girl Heart Food

Provencal Vegetable Tart by Food and Wine (Didier Murat and Julianne Jones)

Shaved Brussels Sprout Salad by Live Eat Learn

Pastry Wrapped Asparagus with Balsamic Dipping Sauce by Country Living (Cheryl Slocum)

Savory Sweet Potato Crescent Rolls by OneGreenPlanet (Jennifer Harmon)

Butternut Squash Turmeric Soup by Woman’s Day Kitchen

Green Beans Almondine by A Beautiful Plate

Lentil Mushroom Walnut Balls with Cranberry Pear Sauce by Oh She Glows

Creamy White Bean Rutabaga Soup by From a Chef’s Kitchen

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