Simple, seasonal vegetarian appetizers that you can easily prepare in advance.
When it comes to party planning, the more that can be done in advance, the better. No one likes standing in the kitchen the day of an event, stressed and wondering what to feed people.
Hosting a Halloween party this year? Consider some of these make-ahead vegetarian appetizers that are perfect for stress-free party planning…Allowing you even more time to spend making one of these Halloween costume ideas!
10 Make-Ahead Vegetarian Appetizers
Made with a base of seeds, these crackers are 100 percent gluten-free and as long as you store them in an airtight container, can be made a few weeks before you need to serve them. Serve with some goat cheese or a simple olive tapenade for last-minute vegetarian appetizers.
Carrots and beets can be steeped in a delicious brine and stored for one to two months in the refrigerator. Just take them out and arrange on a plate or in a bowl come party day. If you cut the vegetables small, it can also work as a great garnish for sandwiches.
When it comes to make-ahead vegetarian appetizers it doesn’t get much easier than this simple dip. Make it ahead of time and stored in the freezer. Take it out about 6 hours before you want to serve it and put it in the refrigerator to defrost. Serve with your favorite tortilla chips.
These spiced nuts work great as a solo vegetarian appetizer, or as an addition to a green salad. Make them ahead of time and store in an airtight container, or even package up small bundles as gifts for your guests. Much better than standard trick-or-treating candy.
Pre-slice carrots, store in the refrigerator, and then put them in the oven before your guests arrive. You’ll end up with a healthy chip that’s the perfect color for the season.
You can never go wrong with vegetarian appetizers that call for figs. This fig compote which can be made ahead and served with quite a lot of things. Vary the accompanying cheeses, or instead of spread on slices of toasted bruschetta instead of crackers.
Though it contains tahini, this recipe depends on butternut squash and not chickpeas for its smooth texture. Make a day or two in advance and store in the refrigerator.
You don’t have to spend a fortune in the bulk olive section – make your own marinated olives at home. These ones are marinated with rosemary, lemon and garlic, and if you’re serving vegan friends, just skip the cheese.
Save the seeds from your pumpkin carving and make this pesto, which can be stored up to a week in the refrigerator.
If you need to wow your guests with a dessert, try this vegan chocolate cake that you store in the freezer until it’s time to serve.
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