7 vegan aperitifs


For all your vegan aperitifs, you already have many choices, such as nuts, pistachios, raisins, regular chips and vegetable crisps. Also garlic bread, vegan puff pastry with pesto or seeds … Here are 7 additional ideas for your aperitifs or even for an appetizer buffet supper!

For 4 people – Easy ~ €

Preparation time: 5 minutes

Cooking time: 30 + 15 minutes

Rest time: 30 minutes


  • 100g of raw chickpeas (dry)
  • 1 Tbsp olive oil
  • ½ tsp of paprika powder
  • Pinch of cayenne
  • Salt

Soak the chickpeas for 12 hours. Change the water and cook under a lid for 30 minutes (shorter in a pressure cooker). Let stand in cooking water for another 30 minutes to finish cooking.

In a bowl, combine olive oil, salt and spices. Add the chickpeas in the bowl (it is not necessary to remove the skins). Spread them in a baking dish, they must not overlap! Grill them for about 15 minutes. Stir the dish several times and monitor them. The chickpeas are ready when they are crisp, but not blackened! Let cool.

All that remains is to serve them. They’re eaten like peanuts, but it’s healthier.


It is also possible to cook them in the frying pan instead of the oven.

First, put in oil and cook them for a good 5 minutes, then sprinkle a little cayenne, paprika powder and salt and continue cooking for about 5 minutes.

The chickpeas will keep for a week in an airtight box.

Prepare them as for the recipe for Maki burritos, pictured with mushrooms, grated carrots and sliced avocado. Each roll can be cut into approximately 8 pieces. Serve with sweet soy sauce and wasabi.

The red lentil soup with coconut & curry is perfect for an appetizer buffet supper served in a small glass or in a ramekin. Add about 1 tsp of organic lemon zest in tiny pieces. Serve warm.

For 50 crackers – Easy ~ €

Preparation time: 10 minutes

Cooking time: 15/20 minutes


  • 100 g chickpea flour
  • 50 g of seeds (flax seeds, poppy, sesame…)
  • ½ tsp salt
  • 3 Tbsp of olive oil
  • Some water
  • Cayenne pepper
  • Paprika powder

In a bowl, pour the chickpea flour, the seeds (about 1/3 of each), the salt, the olive oil and the water. Add the water gradually so as to obtain a thick paste. Put the mixture on a baking sheet and spread it out so that it is only 4 to 5 millimetres thick. To spread it, for those who do not have pastry rolls, just use a bottle (a smooth bottle and clean of course). Sprinkle with cayenne and paprika powder. Place the rack in the oven at 200°C for about 15 minutes.

For 20 samosas – Easy ~ €

Preparation time: 30 – 40 minutes

Rest time: 10 minutes

Cooking time: 10 minutes


  • 2 medium sized carrots (about 200 g)
  • 100 g or 2.5 dl of green peas
  • 1 Tbsp of margarine
  • 10 cm finely chopped leek
  • 100 g mushrooms (fresh or canned)
  • 1 tsp of curry
  • Salt & pepper
  • Pinch of cayenne pepper
  • 10 sheets of brick pastry
  • 1 Tbsp of water
  • 1 Tbsp of oil (we used olive oil)
  • Pinch of paprika powder
  • Sweet chilli sauce

Grate the carrots. Blanch the carrots and peas for 2 min together in salted water. Drain. Finely chop the leeks and mushrooms. Fry leeks with mushrooms and curry in margarine for a few minutes. Add carrots and peas, mix well. Salt, pepper, add the cayenne pepper and a little curry if necessary. Allow to cool for about 10 minutes.

Preheat oven to 200°C.

Mix the water, oil and paprika powder (to replace the egg). Cut the brick sheets in half before separating them all. Be careful to get the bricks out of the fridge at the last moment because they dry quickly. Brush one side with the oil mixture. Fold according to model. We find it easier to put the stuffing in the pocket which is done at the 3rd folding/3rd red arrow (see photo). Fill with about two heaped tsp. Spread a little oil mixture before closing the samosa. Either slip the extra pastry inside the folding, otherwise, it is faster to just put that side down on the tray “glued” with the oil mixture. Brush the outside with the oil mixture to give some colour. Bake at 200°C for 5 minutes, turn and cook for another 5 minutes.

Red beet-mus (Beet hummus)

For 6/8 people – Easy ~ €

Preparation time: 15 minutes

Cooking time: 1 hour


  • 500 gram beetroot cooked (a large beetroot)
  • 70g (3 Tbsp) of tahini
  • 1 clove of garlic
  • 1 Tbsp of olive oil
  • 3 Tbsp of lemon juice
  • 2 tsp cumin
  • ½ tsp salt
  • Sesame seeds
  • Parsley

Cook the beet for 1 hour over medium heat. It is more economical to cook something else at the same time in the same water, such as chickpeas.

Put all the ingredients in a food processor or blender and blend.

Decorate with a little parsley, sesame seeds and it is ready to serve.

For 8/10 empanadas – Easy ~ €

Preparation time: 30 minutes

Rest time: 1h

Cooking time: 35 minutes



  • 175 g wheat flour
  • 75 g corn flour
  • 40 g of olive oil
  • 1-1.5 dl of water
  • Salt
  • Optional: Curcuma to give color (and therefore not necessary to brush with egg)
  • Optional: seeds (sunflower, sesame, poppy, millet, …)


  • 1 onion
  • 350 g mushroom
  • 100 g spinach
  • 1 dl of coconut milk

Brush mixture:

  • 1 Tbsp of oil (olive…)
  • ¼ tsp of paprika powder

Mix the dry ingredients for the dough, add the oil, 1 dl of water and if necessary a little more water and work the dough well by hand. Put it to rest for one hour in the fridge or more.

Prepare the stuffing. Cut mushrooms and spinach into thin strips. Cut the onion into small squares. Reduce everything in a frying pan with a Tbsp of water. When the water is evaporated, add the coconut milk and heat for 1-2 minutes. Allow your preparation to cool. Coconut milk will thicken when it is cold.

Split your dough into 8 pieces. Flatten each piece with a rolling pin. The dough works well and normally you do not need to add flour. Put about 1 Tbsp of stuffing in the middle of your circle of dough. Close the Empanada and pinch the edges with a fork to seal it. Cut away the extra dough to make pretty half-moons. Put them in a dish or on a silicon baking mat. Make one or two more Empanadas with the remaining dough that was cut away.

Mix the oil and the paprika in a small bowl. Brush your empanadas with your mixture. Put 10 minutes in the freezer before cooking so that it does not explode during cooking. Bake for about 30 minutes at 180°C.

Inspired by myrtee.fr!

Enjoy your meal!

Contribution by Lotta Grant!