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
