#plantbasedparty

[daily-obrien]

This vegan spin on the classic spinach and artichoke dip is creamy, flavorful, and perfect for satisfying your dip cravings. It's a crowd-pleaser that's great for parties or casual gatherings.

Ingredients: 2 cups chopped spinach. 1 can artichoke hearts, drained and chopped. 1 cup vegan cream cheese. 1/2 cup vegan mayonnaise. 1/2 cup nutritional yeast. 1/4 cup chopped onion. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a mixing bowl, combine all the ingredients until well mixed. Transfer the mixture to an oven-safe dish. Bake for 25-30 minutes, or until the dip is bubbly and lightly browned on top. Serve hot with your favorite dipping accompaniments, such as tortilla chips, crackers, or fresh vegetables.

Prep Time: 15 minutes

Cook Time: 25 minutes

betty petite

[gummidam]

Fill your vegan egg rolls with colorful vegetables and a tangy homemade duck sauce. They will taste great and be crispy. This recipe makes a tasty appetizer or is great for a party.

Ingredients: 1 package vegan egg roll wrappers. 2 cups shredded cabbage. 1 cup shredded carrots. 1 cup chopped mushrooms. 1 cup chopped bell peppers. 1 cup chopped green onions. 1/4 cup soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 tablespoon minced ginger. 1 tablespoon minced garlic. 1 tablespoon cornstarch. 1/4 cup water. 1/4 cup apricot preserves. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sriracha optional.

Instructions: In a large skillet, heat sesame oil over medium heat. Add ginger and garlic, saut for 1 minute. Add mushrooms, bell peppers, and carrots, cook until softened. Stir in cabbage and green onions, cook until cabbage is wilted. In a small bowl, mix soy sauce, rice vinegar, cornstarch, and water to make a slurry. Pour slurry into the skillet, cook until the sauce thickens. Remove from heat and let cool slightly. Place a spoonful of the vegetable mixture onto each egg roll wrapper. Roll tightly, sealing the edges with water. In a separate bowl, mix apricot preserves, rice vinegar, soy sauce, and sriracha for the duck sauce. Preheat oven to 400F 200C. Place egg rolls on a baking sheet lined with parchment paper. Lightly spray or brush egg rolls with oil. Bake for 15-20 minutes, or until golden brown and crispy. Serve hot with homemade duck sauce for dipping.

Prep Time: 30 minutes

Cook Time: 20 minutes

LISANNE PETRACCA PH.D.

[endinburningflamesorparadise]

This holiday lentil loaf is a savory and satisfying vegan main dish that's perfect for festive occasions. Packed with protein-rich lentils and flavorful herbs and spices, it's sure to impress even the most discerning palate.

Ingredients: 2 cups cooked lentils. 1 cup breadcrumbs. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, grated. 1 celery stalk, finely chopped. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1/4 cup tomato paste. 2 tablespoons soy sauce. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Make sure the oven is hot 375F/190C and grease a loaf pan. To make the flax egg, mix water and ground flaxseed in a small bowl. Leave it alone for a while until it gets thicker. Put onions and garlic in a large skillet and cook them until they become clear. Grate the carrot and chop the celery. Cook until the vegetables are soft. Put cooked lentils, breadcrumbs, vegetables that have been sauted, a flax egg, tomato paste, soy sauce, thyme, oregano, smoked paprika, salt, and pepper in a large bowl. Mix well. Put the mixture in the loaf pan that has been greased and press it down hard. After the oven is hot, bake the loaf for 45 to 50 minutes, or until the top is golden brown and firm. Wait a few minutes before cutting the lentil loaf into pieces and serving it. Have fun with your tasty holiday lentil loaf!

Prep Time: 20 minutes

Cook Time: 50 minutes

Algebra Elisara

[brunamz]

This Creamy Kale Artichoke Dip is a vegan twist on a classic favorite. Packed with nutritious kale and artichoke hearts, and creamy cashew-based sauce, it's perfect for parties or cozy nights in. The blend of flavors and textures makes it irresistible to vegans and non-vegans alike.

Ingredients: 2 cups kale, chopped. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup raw cashews, soaked overnight and drained. 1/2 cup nutritional yeast. 1/4 cup lemon juice. 2 cloves garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup vegetable broth. 1 tablespoon olive oil. 1/4 cup breadcrumbs optional, for topping.

Instructions: Warm the oven up to 190C 375F. Soak cashews in water for a while. Add nutritional yeast, lemon juice, garlic, onion powder, salt, pepper, and vegetable broth. Blend until the mixture is smooth and creamy. Put the chopped kale, chopped artichoke hearts, and the creamy cashew mixture in a large bowl and mix them together. Put the mixture in a baking dish and make sure it's spread out evenly. If you want, you can add breadcrumbs on top to make it crispy. Put it in the oven for 25 to 30 minutes, or until the top is golden brown and the dip is bubbly. If you want to dip it in something, serve it hot with crackers, bread, or sliced vegetables.

Prep Time: 20 minutes

Cook Time: 30 minutes

stratford partanaires

[ask-the-mane-six]

This vegan 7-Layer Mexican Dip tastes great and is great for a party or as an appetizer. Each layer brings a different taste and texture to the mix, making it taste great together.

Ingredients: 1 can 15 ounces refried beans. 1 ripe avocado, mashed. 1 cup vegan sour cream. 1 cup salsa. 1 cup shredded vegan cheese. 1/2 cup chopped tomatoes. 1/2 cup sliced black olives. 1/4 cup chopped green onions. 1/4 cup chopped fresh cilantro. Tortilla chips, for serving.

Instructions: Spread the refried beans out in the bottom of a dish that will be used for serving. On top of the beans, put mashed avocado. Cover the avocado with vegan sour cream. Spread the salsa out over the sour cream. On top of the salsa, sprinkle vegan cheese that has been shred. Black olives, green onions, cilantro, and tomato slices should all be chopped and put on top. Put it out with tortilla chips nearby to dip.

Prep Time: 15 minutes

Cook Time: 0 minutes

w g mallett school

[mrturneh]

Cactus Party Plates are a festive and flavorful vegan dish perfect for gatherings and parties. This dish combines the freshness of diced tomatoes, avocado, and cilantro with the heartiness of quinoa and black beans.

Ingredients: 1 cup cooked quinoa. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, diced. 1 lime, juiced. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Cooked quinoa, black beans, corn kernels, diced tomatoes, red onion, and chopped cilantro should all be put in a large bowl together. Add the diced avocado and lime juice, and then gently toss everything together. Add pepper and salt to taste. Serve the cactus party plate mix with tortilla chips so that people can scoop it up.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cascadian Group

[mikestoleyobike]

Cactus Party Plates are a festive and flavorful vegan dish perfect for gatherings and parties. This dish combines the freshness of diced tomatoes, avocado, and cilantro with the heartiness of quinoa and black beans.

Ingredients: 1 cup cooked quinoa. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, diced. 1 lime, juiced. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Cooked quinoa, black beans, corn kernels, diced tomatoes, red onion, and chopped cilantro should all be put in a large bowl together. Add the diced avocado and lime juice, and then gently toss everything together. Add pepper and salt to taste. Serve the cactus party plate mix with tortilla chips so that people can scoop it up.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cascadian Group

[renandrews]

Cactus Party Plates are a festive and flavorful vegan dish perfect for gatherings and parties. This dish combines the freshness of diced tomatoes, avocado, and cilantro with the heartiness of quinoa and black beans.

Ingredients: 1 cup cooked quinoa. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 avocado, diced. 1 lime, juiced. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Cooked quinoa, black beans, corn kernels, diced tomatoes, red onion, and chopped cilantro should all be put in a large bowl together. Add the diced avocado and lime juice, and then gently toss everything together. Add pepper and salt to taste. Serve the cactus party plate mix with tortilla chips so that people can scoop it up.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cascadian Group