Appetizers Archives – VeggieJeva

Vegan Ricotta & Tomato Tartlets

Karla — Mon, 29 Sep 2025 12:00:00 +0000

Easy Vegan Ricotta & Tomato Tartlets with puff pastry, pesto, and olives; the perfect summer-fall appetizer.

Vegan | Soy-free*

These Vegan Ricotta & Tomato Tartlets are a snack dream come true, perfect for the days when you find yourself missing summer. Crisp, flaky puff pastry is layered with creamy vegan ricotta, juicy sangria medley tomatoes, fresh pesto, and black olives. They’re light, flavorful, and come together quickly with just a few simple ingredients.

Tomatoes are at their sweetest and juiciest in the summertime, which makes this recipe a no-brainer during the warmer months. Whether you’re hosting a small get-together, packing a picnic, or looking for a way to use up extra tomatoes from the farmer’s market, these tartlets are a beautiful way to celebrate the season.

The making of: Vegan Ricotta & Tomato Tartlets

This recipe starts with store-bought vegan puff pastry, which is naturally dairy-free and super convenient. After cutting the pastry into squares, gently score the edges to help create that classic tartlet border once baked. A layer of vegan ricotta goes on first; you can use a store-bought version, but you can easily use a homemade one like the one in this recipe. Then a generous drizzle of vegan pesto brings that fresh, herby flavor that pairs so well with tomatoes.

Once you have the base layer done, you can get decorating with the sangria medley tomatoes. I slice them thin to show off their colors and scatter a few sliced black olives on top for a salty, savory kick. Once baked, the edges puff up golden and crisp, while the center stays rich and full of flavor.

These tomato puff pastry tartlets are perfect served warm or at room temperature, and they look just as good as they taste. If you’re searching for an easy vegan appetizer that feels a little fancy but takes less than 30 minutes to make, this one’s for you.

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Vegan Ricotta & Tomato Tartlets

Rating: 5.0/5
( 1 voted )

Serves: 9 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 (8.5 oz) sheet puff pastry

⅛ cup all-purpose flour, for dusting your working surface

¾ cup vegan ricotta cheese, you can make your own with this recipe

¼ cup vegan pesto

½ lb sangria medley tomatoes, or cherry, grape, or heirloom tomatoes, sliced

¼ cup black olives, pitted and sliced

1 tbsp olive oil, for drizzling

1 tbsp Italian seasoning

⅛ cup unsweetened plant-based milk of choice

3 tbsp fresh basil minced, plus more whole leaves for garnish

Optional: salt & pepper to taste

Procedure

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Lightly flour your work surface and roll out the puff pastry sheet just enough to even it out. Cut it into 9 equal squares and use a knife to lightly score a smaller rectangle about ¼ inch from the edge of each square. This helps the edges puff up while the center stays flat.

Transfer the puff pastry squares to the baking sheet, leaving about an inch between each one.

In the center of each rectangle, spread a layer of the vegan ricotta, followed by the vegan pesto, then sliced tomatoes and olives. Sprinkle salt, pepper and Italian seasoning on top.

Then brush the edges of the tartlets with plant-based milk.

Bake for 20 minutes or until the puff pastry is golden and crisp, rotating the pan halfway through for even browning.

Once out of the oven, let the tartlets cool for a few minutes on a wire rack. Garnish with fresh basil leaves, flaky sea salt, and freshly ground black pepper. Serve warm or at room temperature. ENJOY!

Notes

-Unfortunately there isn't a good vegan AND gluten-free recipe that substitute the puff-pastry. -Store leftovers in an airtight container in the fridge for up to 5 days. -For soy-free version, use my own vegan-ricotta recipe mentioned within the recipe card.

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Strawberry Champagne Salad

Karla — Sat, 23 Aug 2025 14:47:53 +0000

This Strawberry Champagne Salad is a fresh, summery vegan salad with basil, cucumber, and a tangy champagne vinaigrette.

Vegan | Gluten-free | Soy-free

There’s nothing like a vibrant salad to celebrate the summer season, and this Strawberry Champagne Salad has become one of my favorite ways to savor the hot weather. It’s bright, crisp, and packed with strawberries, avocado, vegan feta, and crunchy nuts. Tossed with a light champagne vinaigrette, it’s the kind of salad that feels elaborate but comes together in just minutes.

Whether I’m serving this at a backyard lunch, packing it for a beachside picnic, or just enjoying it as a quick lunch at home, it always brings a burst of color and flavor to the table. It’s proof that salads don’t have to be boring! With the right combination of seasonal produce and thoughtful ingredients, this salad can be completely irresistible.

The making of: Strawberry Champagne Salad

This Strawberry Champagne Salad is all about fresh ingredients and simple prep. I start by slicing ripe strawberries, dicing avocado, and crumbling the vegan feta. This adds a tangy bite that balances the sweetness of the strawberries and maple syrup. The roasted nuts bring the perfect crunch, while the avocado keeps everything light and refreshing.

The champagne vinaigrette is what ties it all together. I whisk together champagne vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until incorporated. Just before serving, I toss everything together and serve it as a side for some crispy fried tofu. It’s light yet flavorful, and it complements the strawberries without overpowering them. It’s the kind of salad that tastes just like summer.

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Strawberry Champagne Salad

Rating: 5.0/5
( 1 voted )

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Salad:

10 oz arugula greens

⅔ cup mixed roasted nuts, chopped

5-8 strawberries, hulled and quartered

1 avocado, chopped

2 oz vegan feta, crumbled

Dressing:

3 tbsp champagne vinegar

½ lemon, juiced

1 tsp dijon mustard

2 tbsp maple syrup

1 garlic clove, grated or minced

1 tsp dried parsley

Salt and pepper, to taste

Optional: a drizzle of garlic-infused olive oil

Procedure

First, prepare the Champagne Vinaigrette by combining the champagne vinegar, lemon juice, Dijon mustard, olive oil, garlic, parsley, salt and pepper in a bowl. Whisk until the dressing comes together.

Then, add the arugula, strawberries, avocado, vegan feta, and mixed nuts to a large mixing bowl.

Drizzle the dressing and toss well. Serve immediately, over your preferred protein or enjoy on its own. ENJOY!

Notes

-For meal preps: Prepare the dressing ahead and keep the rest of the ingredients separated. -For leftover dressing: Store in the fridge for up to one week.

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Vegan Smashed Potato Salad

Karla — Fri, 18 Jul 2025 12:00:00 +0000

This creamy vegan smashed potato salad with roasted garlic aioli is the perfect side dish for summer cookouts.

Vegan | Gluten-free | Soy-free

Although potato salads are traditionally associated with Christmas in Puerto Rico, there’s just something about a creamy potato salad that belongs at every summer table. It’s nostalgic, comforting, and a crowd-pleaser. This Vegan Smashed Potato Salad takes the classic to a whole new level, combining crispy-on-the-outside potatoes with a rich, garlicky cashew aioli that makes every bite unforgettable.

This recipe is perfect for barbecues, beach days, or as part of a light summer dinner. It’s completely dairy-free and mayo-free, yet still full of bold flavor thanks to a roasted garlic aioli that brings it all together. Whether you’re serving this as a side or meal-prepping for the week, this is one of those simple recipes you’ll want to keep on rotation all season long.

The making of: Vegan Smashed Potato Salad

To make this smashed potato salad, I use a mix of red and gold baby potatoes. After boiling them until fork-tender, I gently smash them and roast them until crispy on the edges. This step adds so much texture, giving you a crispy-crunchy exterior with a soft, fluffy interior. It’s a game changer for anyone who finds traditional cold potato salads a bit too mushy.

Instead of using vegan mayo or yogurt, I whip up a simple roasted garlic-cashew aioli. It’s thick, creamy, and deeply flavorful without overpowering the potatoes. Once the potatoes have cooled down, I toss them gently with the aioli so everything gets coated in that delicious sauce. Top with fresh herbs like dill, parsley, or chives for extra summer freshness. This vegan smashed potato salad is easy to make, full of plant-based goodness, and perfect for sunny days ahead.

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Vegan Smashed Potato Salad

Rating: 5.0/5
( 1 voted )

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 lbs red and gold baby potatoes

1 garlic head

Avocado oil, as needed for drizzling

Salt & Pepper, as needed

1 tbsp dried rosemary

1 cup raw cashews

1 tbsp apple cider vinegar

½ - ¾ cup of water, + more if needed

1 tbsp nutritional yeast

1 red onion, finely chopped

1 tbsp dill, chopped

1 tbsp parsley, chopped

1 tbsp green onions or chives, chopped

Procedure

Boil the potatoes until they are fork-tender.

Preheat your oven to 425°F.

Once boiled, drain the potatoes and let them cool slightly.

On a baking sheet, gently smash each potato to flatten it, but ensure it remains in one piece.

For the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place the garlic cut-side up on a piece of foil, drizzle with avocado oil, and sprinkle with salt. Wrap the garlic in the foil and place in a corner of the potato baking tray.

Drizzle avocado oil over the potatoes and sprinkle them generously with salt, pepper and the dried rosemary.

Bake in the preheated oven until the edges are crispy and golden brown, about 45-60 minutes or until crispy. The garlic should be deeply golden brown and tender.

Once cooled down, squeeze the roasted garlic cloves out of the head and set aside for the aioli.

To make the aioli, add cashews, apple cider vinegar, water, roasted garlic cloves, nutritional yeast and, salt & pepper (to taste) to a blender. Blend until creamy and no cashew pieces remain. If the sauce is too thick, add more water.

Once the potatoes have cooled down, add them to a bowl, along with the red onion, dill, parsley and green onions.

Pour in the garlic aioli and mix until combined and the potatoes are drenched in the sauce. Adjust seasonings if desired.

Serve with your favorite protein & sides, and ENJOY!

Notes

-Nut-Allergy? No problem, substitute the cashews for vegan mayo. -Leftovers: This recipe tastes even better overnight! Just make sure to store in an air-tight container in the fridge for up to 5 days.

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Apple Pie Tortilla Cups

Karla — Fri, 01 Nov 2024 14:00:00 +0000

These Apple Pie Tortilla Cups are crisp, golden shells filled with warm, spiced apples—a quick, delicious dessert ready in just 20 minutes with a handful of simple ingredients!

Vegan | Gluten-free | Soy-free

When it comes to desserts that feel like a warm hug, apple pie is always a top contender. But what if you could enjoy all the comforting flavors of this timeless treat in a bite-sized, crispy, and effortless way? Enter Apple Pie Tortilla Cups: a 20-minute recipe that delivers big on flavor with just a handful of pantry staples. Whether you’re hosting a gathering or treating yourself to a cozy moment, these cups will hit the spot.

These Apple Pie Tortilla Cups are everything you want in a dessert: comforting, crispy, and perfectly spiced. They’re also wonderfully versatile—play around with the fillings and toppings to make them uniquely yours. Hosting a party? Double the recipe and watch them disappear in minutes. Craving a midnight snack? They’re easy enough to whip up whenever the mood strikes.

The making of: Apple Pie Tortilla Cups

One of the things I love most about this recipe is how approachable it is. Flour tortillas transform into crisp, golden-brown shells that cradle a homemade cinnamon-rosemary apple filling, creating a delightful contrast between the crunchy exterior and the soft, spiced apples. Best of all, this dessert comes together effortlessly with a handful of simple ingredients: small flour tortillas, your favorite apples (Gala or Honeycrisp work best), brown sugar, ground cinnamon, vegan butter and a touch of rosemary for freshness. For an extra treat, top them off with vegan whipped cream, caramel sauce, or chopped nuts—because a little indulgence goes a long way.

This recipe is proof that you don’t need to spend hours in the kitchen to create something memorable. Each bite of these Apple Pie Tortilla Cups delivers the nostalgia of a classic dessert with a modern, quick-to-make twist. I hope you give them a try and find as much joy in making (and eating) them as I do.

If you make this recipe, let me know how it turned out in the comments below or tag me on social media—I’d love to see your creations!

Notes:

For a gluten-free recipe, use gluten-free flour tortillas. I wouldn’t recommend using corn tortillas as they won’t hold their shape.

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Apple Pie Tortilla Cups

Rating: 5.0/5
( 1 voted )

Serves: 3-6 Prep Time: 8 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Tortilla Cups:

3 8in or 10in flour tortillas

1 tbsp vegan butter, melted

2 tbsp brown sugar

2 tsp ground cinnamon

Apple Filling:

4–6 Gala apples, diced into small cubes

1 tbsp freshly squeezed lemon juice

2 tbsp vegan butter

2–3 tbsp brown sugar

1 tbsp ground cinnamon

½ tbsp ground cloves

½ tbsp ground nutmeg

Optional: 2 tsp fresh rosemary

Procedure

Tortilla Cups:

Preheat your oven to 400°F. Lay the tortillas on a flat surface, brush both sides with melted vegan butter, and sprinkle them with a mixture of brown sugar and cinnamon. Cut each tortilla into quarters.

Lightly grease a muffin pan and cross two tortilla pieces in each muffin cup to form the base of your tortilla cups. Bake for 10–15 minutes or until golden and crispy. While the cups bake, prepare the filling.

Apple Pie Filling:

Toss the diced apples with lemon juice, melted butter, brown sugar, cinnamon, cloves, and nutmeg.

Then heat a skillet over medium heat, add the apple mixture, and sauté for 3–5 minutes until the apples are tender and caramelized. For an refreshing twist, stir in fresh rosemary if desired.

Assemble and Serve:

Remove the tortilla cups from the oven and let them cool slightly.

Spoon the apple filling into each cup until about ¾ full.

Top with your favorite finishing touch, such as coconut whipped cream, and ENJOY!

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Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Karla — Sat, 26 Oct 2024 00:29:14 +0000

Inspired by Texas Chainsaw Massacre, these Chainsaw Cauliflower Wings are a spicy alternative for your next movie night or Halloween party.

Vegan | Soy-free | Gluten-free option in the recipe notes

As Halloween approaches, it’s time to spice up your spooky gatherings with a dish that’s both delicious and delightfully eerie. Inspired by the cult classic Texas Chainsaw Massacre, these Chainsaw Cauliflower Wings are a killer, spicy alternative for your next scary movie night or Halloween party. Whether you’re vegan or simply looking to add plant-based options to your spread, these wings will surely impress!

Not only do these wings offer a delicious flavor experience, but they also embody the spirit of the season with their playful nod to horror film aesthetics. The crispy texture and spicy sauce create a satisfying crunch that pairs perfectly with your favorite dips. Plus, they’re simple to make, meaning you can spend less time in the kitchen and more time enjoying the spooky festivities with friends!

Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Cauliflower has become a beloved substitute for traditional chicken wings, offering a healthy, cruelty-free option that packs a punch in flavor. When slathered in the Chainsaw Hot Sauce and roasted to crispy perfection, they’re a tasty treat that even meat lovers will crave. Plus, the name “Chainsaw Cauliflower Wings” brings an ominous twist that’s perfect for any horror-themed gathering.

This recipe is a fun spin on my classic cauliflower wing recipe, which I first shared in 2018. While that version focused on classic flavors, this Halloween-inspired take ramps up the excitement with a fiery sauce and a thrilling theme that’ll elevate your spooky celebrations. Whether you’re a long-time fan of my original recipe or trying this version for the first time, you’re in for a treat that’s both delicious and delightfully macabre!

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Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Rating: 5.0/5
( 1 voted )

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cauliflower Wings:

1 head of cauliflower (approx. 4-5 cups of florets)

½ cup unsweetened plant-based milk

½ cup water

¾ cup all-purpose flour or chickpea flour

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp cumin

1 tbsp of paprika

Salt & pepper to taste

Chainsaw Hot Sauce:

½ cup BBQ Sauce (+ more if needed)

¼ tsp sriracha

2 tsp tabasco

Seasonings: 1 ½ tsp garlic powder, 1 tsp mustard powder, 1 tsp onion powder, and 1 tsp smoked paprika

2 tbsp bourbon whiskey

Other ingredients:

Vegan cilantro sauce or vegan ranch, for dipping

Procedure

Wings:

Preheat oven to 450F. Line the baking sheet with parchment paper.

Chop the cauliflower into florets, “wings” or bite-sized chunks. Rinse them well.

In a large bowl, combine flour, garlic powder, onion powder, cumin, paprika and, salt & pepper.

Add in the water and milk. Whisk until the batter is completely clump-free. It shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't stick to the cauliflower. Taste the batter and decide if you feel like it needs more of one of the spices (ex. More garlic powder, more salt or pepper, etc.).

Then gently toss each florets piece in the batter and coat each piece evenly. Tap off the excess a couple of times on the side of the bowl.

Place the coated florets in an even layer on the parchment-lined baking sheet without overcrowding.

Bake for 25 minutes or until golden and crispy.

While the wings are baking, make the wing sauce.

Chainsaw Hot Sauce:

In a large bowl, combine all of the wing sauce ingredients.

When the wings are done, toss them into the sauce and place them back on the baking sheet to bake for 15 minutes more.

Serve:

Serve the wings with a side of vegan cilantro sauce or vegan ranch, for dipping. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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Slasher BBQ Sliders (Halloween Movies)

Karla — Wed, 16 Oct 2024 14:00:00 +0000

These mushroom Slasher BBQ Sliders inspired by the Halloween movies franchise are guaranteed to be the star of your spooky Halloween spread.

Vegan | Gluten-free | Soy-free

If you’re a fan of the Halloween movies franchise, you know there’s something irresistibly thrilling about the suspense, the fear, and, of course, the iconic Michael Myers. But what if I told you that you could bring that same edge-of-your-seat energy to your kitchen? Introducing: Slasher BBQ Sliders—a vegan recipe that’s as wicked as Michael Myers himself, but without any horror for the animals. These sliders are packed with flavor, featuring savory BBQ mushrooms and a crunchy Asian red cabbage slaw that’ll make your taste buds scream with delight!

Whether you’re planning a spooky movie night or just want to treat yourself to some hauntingly delicious eats, these vegan sliders are the perfect way to slash through hunger.

Slasher BBQ Mushroom Sliders

What makes these Slasher BBQ Sliders truly the star of your spooky spread? It’s the perfect balance of flavor, texture, and theme. Inspired by the thrill that the Halloween franchise brings, these sliders deliver bite-sized terror in the best possible way.

Each slider is a mini explosion of flavor with the smoky BBQ mushrooms and the red cabbage slaw bringing a punch of fresh crunch and vibrant color. The mushrooms, cooked until perfectly tender and saturated with a rich, tangy BBQ-Bourbon sauce, deliver a “meaty” mouthfeel that could make even a carnivore second-guess their choices. On the other hand, the maple-sesame slaw balances the deep savory notes of the mushrooms with bright, tangy sharpness.

Much like the final girl in any slasher movie— this recipe is quick, clever, and the perfect contrast addition to the rest of your Halloween spread!

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Slasher BBQ Sliders (Halloween Movies)

Rating: 5.0/5
( 1 voted )

Serves: 4-8 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ-Bourbon Mushrooms:

½ tbsp Sesame oil

2 cloves of garlic, minced

½ cup yellow onion, sliced

10oz frozen mixed mushrooms (shiitake mushrooms, oyster mushrooms, button mushrooms, shimeji mushrooms)

Salt & pepper to taste

⅛ cup apple cider vinegar

½ cup BBQ sauce

½ tsp cayenne pepper

¼ cup of water

¼ cup bourbon whiskey

Maple- Sesame Slaw:

2 cups red cabbage, shredded

½ tsp sesame oil

Dash of salt

¼ cup Apple Cider Vinegar

1 ½ tbsp maple syrup

1 tsp white sesame seeds

Other ingredients:

Vegan butter

4-6 slider or regular burger buns

Cilantro sauce

Procedure

BBQ-Bourbon Mushrooms:

Add sesame oil and sliced onions to a medium-sized pot to cook at medium heat. Once the onions are soft, add garlic and stir for about 3 minutes.

Then, add the mushrooms along with a dash of salt & pepper, apple cider vinegar, BBQ sauce, cayenne pepper, water, and bourbon whiskey, and stir to combine.

Bring the mix to a slight boil, then immediately lower to simmer. Cover and allow to cook for about 15-20 minutes, stirring occasionally.

Maple- Sesame Slaw:

Prepare dressing in a small bowl by adding sesame oil, apple cider vinegar, maple syrup, sesame seeds, and salt to taste. Mix until combined.

To a larger mixing bowl add the shredded red cabbage along with the dressing and mix well. Cover and let set in the fridge for about 30 minutes before serving. This tastes even better overnight.

Assemble:

Slightly toast the buns in a pan with vegan butter.

To assemble the sliders, spread the cilantro sauce on the bottom piece of bread, then layer with the BBQ mushrooms, the slaw, and the top bun.

Serve and enjoy!

Notes

- To make recipe gluten-free, use gluten-free bread. - For an interesting twist, use jackfruit instead of mushrooms or even a mix of both! - For the cilantro sauce, I use Good Foods vegan cilantro sauce. - Leftovers? Store each component of the recipe separately in the fridge for up to a week.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

These Slasher BBQ Sliders prove that you don’t need animal products to create a hauntingly delicious meal. Give them a try this spooky season, and prepare for a flavor attack that even Michael Myers himself couldn’t resist!

Make sure to check out my other Halloween recipes here.

What horror-inspired dish should I come up with next? Let me know in the comments, and happy haunting in the kitchen!

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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Potato Skulls in Witches’ Brew (Ají Verde Sauce)

Karla — Fri, 27 Oct 2023 22:36:33 +0000

These Potato Skulls in Witches’ Brew (Ají Verde Sauce) will be a hit at your Halloween party. A quick and tasty spooky recipe that can be served as a main dish or appetizer.

Vegan | Gluten-free | Soy-free

Not all Halloween treats have to be sugary and sweet; they can be spooky and savory too!

Think of these Potato Skulls in Witches’ Brew (Aji Verde Sauce) as the ideal entrée or starter to add a little fright to your Halloween celebrations! They are simply roasted baby Yukon potatoes with skulls cut into them. The fiery Peruvian green sauce will serve as our witches’ brew, and the herbs & spices ensure they’ll be delicious.

This delectable dish will delight and spook everyone!

The making of: Potato Skulls in Witches’ Brew (Ají Verde Sauce)

Crispy roasted potatoes with homemade vegan ají verde sauce… But make it Halloween-themed! Dreamy right? Potato Skulls in Witches’ Brew (Ají Verde Sauce) may become your new favorite weekly recipe.

First, in a big bowl, combine water and lemon juice. Use a sharp paring knife to neatly cut the potatoes into skulls (or your chosen Halloween faces). Then place the potatoes in the lemon water combination to prevent oxidation as you finish each one. Next, put the drained, carved potato skulls in another bowl with the olive oil and seasonings listed. Arrange the potato skulls on a baking sheet lined with parchment paper and bake in a preheated oven until fully cooked and golden. Depending on the size of your potatoes and your oven, this should take 30 to 45 minutes.

While the potatoes are baking, prepare the Ají Verde Sauce. To minimize heat, coarsely slice the jalapeños, removing seeds and spines. Then, in a high-speed blender, combine the chopped jalapeños, cilantro, green onions, garlic cloves, vegan unsweetened yogurt, olive oil, and seasonings.

To serve, pour the Ají Verde Sauce on a shallow plate, and add the skull potatoes on top. Enjoy as a main dish or appetizer!

Other uses for the ají verde sauce:

Salad dressing
Tostones/ fried green plantains
Burger sauce
Breaded or grilled tofu
Taco sauce
Roasted or grilled vegetables

Notes:

The best potatoes for this recipe are: baby Yukon, creamer or small yellow potatoes.
Alternatively, to using vegan yogurt, you could use vegan mayonnaise.
If you don’t like spicy food you can substitute the jalapeños for regular green bell pepper.
For this recipe, I’m using So Delicious unsweetened coconut yogurt.

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Potato Skulls in Witches' Brew (Ají Verde Sauce)

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 20 Minutes Cooking Time: 40M 40M Nutrition facts: 1H calories 20 grams fat

Ingredients

Potato Skulls:

1 ½ Pounds potato red mini creamer or similar mini potato

3 tbsp lemon juice

2 tbsp olive oil

Seasonings to taste: salt, black pepper, garlic powder, smoked paprika and dried lemon zest

Ají Verde Sauce:

2-4 jalapeños (seeds and ribs removed)

Handful of fresh cilantro leaves

2 green onions

2 cloves garlic

¾ cup vegan unsweetened plain yogurt

1 lemon, juiced

Pinch of salt & black pepper

2 tbsp extra virgin olive oil

Procedure

Potato Skulls:

Line a baking sheet with parchment paper, and preheat the oven to 400F.

Wash potatoes thoroughly, and set aside. Then fill a large bowl with cold water and add lemon juice.

Using a paring knife, carefully carve skull faces into each potato. Place the carved potato into the bowl of cold lemon water.

To another large bowl, add olive oil and listed seasonings to taste.

Drain the potatoes, pat them dry, and then toss them in the seasoning oil.

Place the seasoned potatoes face-side up on the baking sheet. Bake in the oven for approximately 30-45 minutes or until golden and tender.

Ají Verde Sauce

Coarsely chop the jalapeños, cilantro leaves, green onion, and garlic cloves.

Add the jalapeños, cilantro leaves, green onions, garlic cloves, vegan unsweetened yogurt, lemon juice, salt, and black pepper to a high-speed blender. Blend until smooth.

When done, place sauce in the fridge for it to thicken.

Serve:

Spread the sauce on a shallow plate, and place the potato skulls on top. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Potato Skulls in Witches’ Brew (Ají Verde Sauce) appeared first on VeggieJeva.

Vegan Pumpkin Pizza Bombs

Karla — Fri, 13 Oct 2023 16:21:50 +0000

Vegan Pumpkin Pizza Bombs are simple pizza bites stuffed with marinara sauce, vegan mozzarella cheese, and vegan pepperoni. They’re the perfect Halloween or Thanksgiving party food or appetizer.

Vegan | Soy-free

Make these cute pumpkin pizza bombs for a Halloween or autumn-themed festivity.

Every bite of these incredible Vegan Pumpkin Pizza Bombs explodes with flavor! They’re stuffed with vegan pepperoni, vegan mozzarella, and marinara sauce, then wrapped and tied to make a fun pumpkin-shaped POP of taste in your mouth.

Perfectly baked and delicately drizzled with avocado oil. It’s a simple snack that’s wonderfully gooey and brimming with all the flavors of pepperoni pizza!

They’re simple to make and great for lunch, dinner, or a snack! And, I will also let you know how to make these in an air fryer!

The making of: Vegan Pumpkin Pizza Bombs

To make this recipe all you need is a homemade or store-bought pizza dough and your fillings. I chose to keep it simple with marinara, vegan mozzarella, and vegan pepperoni. However, you could also do vegan sausage crumbles-cheddar, spinach-almond ricotta, bbq-“chicken”, “meatball”-marinara, “cheeseburger”, “bacon”-jalapeño, etc.

To begin, flatten out the pizza dough with a rolling pin. Then, cut many circles out of the dough with a cookie cutter or any circular item. Fill the middle with your desired fillings, but don’t overfill. Bring the edges up and over, squeezing them together and making sure there are no gaps for the filling to leak out; lightly damp your fingers to seal them. Wrap a long piece of kitchen twine around each pizza bomb to divide it into 6-8 portions. This will give the rolls the appearance of miniature pumpkins. Lay the pizza bombs on a prepared baking sheet, and lightly spray/brush with oil. Then bake for 15-20 minutes at 450F, or until they rise and get a lovely golden-brown hue.

You may also air-fry them, but you may need to do so in batches to minimize crowding. If you’re making these for a non-holiday event or a weekday meal, skip the cooking twine and bake them right after forming the balls.

When done baking, remove the pumpkin pizza bombs from the oven, allow them to cool for a few minutes, then remove the twine. To add an extra touch, top each pumpkin with a basil leaf. Serve warm with marinara sauce on the side. ENJOY!

Notes:

To make a homemade pizza dough you can use this recipe.
For the cheese I used Miyokos mozzarella, and for the pepperoni I used Yves.
Leftovers? Store the pizza bombs in the refrigerator for up to 3 days. Reheat them in the oven, air fryer, or microwave before serving. If you want to store them for longer, you can freeze them for up to 3 months; and to reheat, bake the frozen pizza bombs in the oven at 350°F until they are heated through and the cheese is melted.

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Vegan Pumpkin Pizza Bombs

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 16oz pizza dough ball
2 tablespoons marinara sauce + more for serving
8-10 slices of vegan pepperoni
8-10 mini vegan mozzarella cubes

Procedure

To begin, flatten out the pizza dough with a rolling pin. Then, cut many circles out of the dough with a cookie cutter or any circular item.
Fill the middle of each circle with marinara sauce, 1 vegan pepperoni, and 1 vegan mozzarella cube; but don't overfill with sauce. Bring the edges up and over, squeezing them together and making sure there are no gaps for the filling to leak out; lightly damp your fingers to seal them.
Loosely, wrap a long piece of kitchen twine around each pizza bomb to divide it into 6-8 portions. This will give the rolls the appearance of miniature pumpkins.
Lay the pizza bombs on a prepared baking sheet, and lightly spray/brush with oil. Then bake for 15-20 minutes at 450F, or until they rise and get a lovely golden-brown hue. You may also air-fry them to 350F for 12-15 minutes, but you may need to do so in batches to minimize crowding.
When done baking, remove the pumpkin pizza bombs from the oven, allow them to cool for a few minutes, then carefully remove the twine.
To add an extra touch, top each pumpkin with a basil leaf.
Serve warm with marinara sauce on the side. ENJOY!

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Vegan Thanksgiving Leftover Loaded Fries

Karla — Fri, 25 Nov 2022 14:00:00 +0000

Turn your Thanksgiving leftovers into something new: Vegan Thanksgiving Leftover Loaded Fries, with Jackfruit “Pernil, Vegan Picadillo, and Vegan Cheese Sauce.

Vegan | Gluten-free | Soy-free

Happy Holidays everyone! Everyone knows the best part of Thanksgiving is the leftovers, and it just so happens that layering those leftovers into loaded fries is a great way to guarantee minimal food waste.

The season for lots of food and loads of leftovers is upon us! Every year on Thanksgiving we have so many leftovers that crowd the fridge we end up eating the same thing for 3 days straight. At first, it can be exciting, but it can quickly become boring. Somehow they always end up as a sandwich. Anyone else?

So this year, I thought I’d try something different! Vegan Thanksgiving Leftover Loaded Fries with three of my favorite recipes combined into one.

The making of: Vegan Thanksgiving Leftover Loaded Fries

This is a pretty easygoing recipe; all toppings are optional and substitutable. So here’s how I assemble it.

There are many Thanksgiving leftovers and loaded fries recipes, each one with its own touch, but nothing like this one. Seriously, where else are you going to find fries loaded with Jackfruit “Pernil”, Vegan Picadillo, and Then top the fries with Jackfruit “Pernil” and Vegan Picadillo, followed by a generous drizzle of the Vegan Cheese Sauce? An irresistible combination that you will not be able to resist, and easy too!

To make Vegan Thanksgiving Leftover Loaded Fries, after you gathered all your leftover vegan meats, first, you’ll need to prepare the fries. You can choose to make them homemade or use frozen ones. After frying them to crisp perfection, layer them on a parchment-lined baking tray. Top them with Jackfruit “Pernil”, Vegan Picadillo, and a generous drizzle of cashew-based Vegan Cheese Sauce. Alternatively, you can use vegan shredded cheese for this recipe.

After adding your toppings, bake the loaded fries to 350F for about 20 minutes, or until the cheese is melty and the “meat” is heated through When they’re done baking, remove them from the oven and add even more toppings! I choose to add vegan sour cream, guacamole, and green onions, but here are some other ideas:

Toppings option:

Vegan Gravy
Jalapeños
Pico de gallo
Grilled onions
Vegan Mayo-Ketchup
Vegan plain greek yogurt
Seitan bacon
Sauteed mushrooms

And that’s it! This recipe will help you prepare an excellent appetizer or meal that works great to share with friends and family. I hope you continue to enjoy your long weekend!

Let me know in the comments below what’s your favorite way to use thanksgiving leftovers.

Notes:

All recipes mentioned above can be found on my blog.
Alternatively to regular potato fries, you could use sweet potato fries. You can also bake them or air-fry them instead of frying them in oil, but keep in mind that cooking time may vary.
Feel free to switch out any of the toppings.

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Vegan Thanksgiving Leftover Loaded Fries

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20M 20M Nutrition facts: 200 calories 20 grams fat

Ingredients

1 (32oz) bag of frozen fries (seasoned or plain)

Frying oil

1 cup of Vegan “Pernil”

1 cup of Vegan Picadillo

½ cup of Vegan Cheese Sauce (+ more if desired)

Toppings: guacamole, vegan sour cream and green onions

Procedure

Prepare the Jackfruit “Pernil” using this recipe.

Prepare the Vegan Picadillo using this recipe.

Prepare the Vegan Cheese Sauce using this recipe.

Preheat oven to 350F, a line a baking tray with parchment paper.

After you gathered all your leftover vegan meats, you’ll need to prepare the fries. Choose between homemade or frozen ones. After frying them to crisp perfection, layer them on the parchment-lined baking tray.

Then top the fries with Jackfruit “Pernil” and Vegan Picadillo, followed by a generous drizzle of the Vegan Cheese Sauce. Alternatively, you can use vegan shredded cheese for this recipe.

Bake the loaded fries to 350F for about 20 minutes, or until the cheese is melty and the “meat” is heated through.

When they’re done baking, remove them from the oven and add even more toppings like vegan sour cream, guacamole, and green onions. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

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Haunted Black Hummus

Karla — Fri, 21 Oct 2022 16:00:00 +0000

Haunted Black Hummus, a dark twist on traditional hummus. Perfect for your spooky season festivities!

Vegan | Gluten-free | Soy-free

As a full Autumn/Halloween girly at heart, it’s hard not to get creative in the kitchen! For years, I’ve been coming to you during this season with multiple Halloween recipes throughout the month, and this year is no different. This year’s first Halloween recipe is a Haunted Black Hummus!

You know I love adding my own twists to traditional recipes. When I found out about Black Tahini, I knew what I had to do. This Haunted Black Hummus is an amazing recipe that proves there’s no need to get too complicated to achieve spooky dishes.

The making of: Haunted Black Hummus

I loved the idea of replacing the traditional white tahini in classic hummus with black tahini to give it a more spooky look. To my surprise, it ended up tasting way better than the traditional version. The black tahini provides intensity, visually but more so in taste; richer and nuttier.

Other than the black tahini, this recipe stays true to traditional hummus; chickpeas, lemon, maple syrup, garlic, and olive oil. All you need to do is to blend all of the ingredients together until completely smooth!

Serve in a bowl topped with parsley, white sesame seeds, and olive oil. If you want to make it extra spooky, mix an oil-based vegetable food coloring into the olive oil. Enjoy it with homemade tortilla chips, vegetable sticks, crackers, or spread on toast!

Notes:

You can find black tahini here.
Make homemade tortilla chips fit for the occasion with this recipe.
To make hummus extra smooth, remove the skin from the chickpeas before blending.
Leftovers? This will keep in the fridge for up to a week.

Pin Print

Haunted Black Hummus

Rating: 5.0/5
( 1 voted )

Serves: 4-6 Prep Time: 5 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 can chickpeas drained

⅔ cups black tahini

Juice of 1 lemon (or 2)

2 garlic cloves

⅓ cup olive oil

1 ½ tsp maple syrup

1 tsp cumin

Salt and pepper, to taste

Toppings: white sesame seeds, parsley flakes, and olive oil (+ red food coloring)

Procedure

Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, honey, cumin, and salt in the high-powered blender.

With the motor running, slowly drizzle in the olive oil and blend until smooth.

Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!

Serve in a bowl and sprinkle with desired toppings and a swirl of extra virgin olive oil, alongside pita chips or crudites for dipping.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Haunted Black Hummus appeared first on VeggieJeva.