today we are going to be showing you four epic vegan appetizers that are perfect for the holidays
new year's eve or just because let's go
hey y'all Welcome to Make iI Dairy Free i'm Larisha and
today we are going to be sharing with you not one not two but four epic vegan appetizers that
are perfect no matter who you are sharing it with all of these appetizer ideas are things that i had
growing up and today we are going to be veganizing every single one of them and dare i say that
every single one actually tastes better than their original version you'll have to taste each one and
decide for yourself but today we are going to be showing you how to make our vegan jelly meatballs
some vegan sausage balls as well as vegan stuffed mushrooms with a
tuscan flair infused into it as well as probably the thing that we are most excited to veganize
and show you guys which is our vegan crab dip all of these are insanely easy to make in fact
each one only needs about 10 minutes of prep time and then you are just waiting for them to cook so
i have done enough talking already let's get into this video and show you how to make each one
first up we're going to be making our vegan jelly meatballs these were a hit
at every party pre-vegan days and they are going to be just of a bigger hit now
you literally just mix together grape jelly and chili sauce in a crock pot and add vegan meatballs
here in the video we're using the ones from aldi but feel free to use your favorites
coat the meatballs with the sauce and then you're going to let it cook on high
for about an hour or on low for two hours or until it reaches 165 degrees fahrenheit
you could also do this on the stove and we link those instructions in the description box
when they are ready just serve them up or you can leave them in the crock pot with some toothpicks
on the side just a tip don't overcook vegan meatballs or they will break apart easily enjoy
next we have our tuscan stuffed mushrooms this is such a fun and flavorful twist on stuffed
mushrooms start by removing the stems from your gently washed mushrooms we are using baby bellas
but you could use white button also place the caps on a baking sheet and you are going to chop the
stems very small then into a skillet add some vegan butter over medium heat and let it melt
add in your chopped mushroom stems and you are going to saute that around for a few minutes
stirring occasionally next add in your chopped onions minced garlic and chopped sun-dried
tomatoes and again stir together well the key here with everything is to chop it very fine so there's
no big chunks since this is a bite- sized appetizer then add in your chickpea flour we are using chickpea
flour to keep it gluten-free but you could use all-purpose flour or another gluten-free flour
stir that together until you see no flour remaining and then you're going to add in
your dairy-free milk and spinach and stir that together until the spinach has wilted
lastly add in some vegan parmesan and red pepper flakes if desired
give it a stir and add salt and pepper if needed let the mixture cool a bit and then spread
the mixture evenly into the mushroom caps and bake once they are done they are ready to serve
we are now going to show you one of our favorite appetizers vegan crab dip the base of this dish
is going to be hearts of palm which we find is super similar in texture to crab meat you are
going to shred that with two forks until you have no big pieces remaining then beat your vegan cream
cheese and once that is smooth add in your vegan mayo old bay seasoning dulse flakes or very finely
chopped seaweed garlic powder ground mustard and smoked paprika some lemon juice and hot sauce
and blend it all together again the key to this dish is to use your favorite vegan cream cheese
mayo and cheese the taste of this dish depends on your liking these things since it's such a
big part of it add in some of the vegan cheddar and your shredded hearts of palm and then you're
going to fold that together until it's very well combined once you have it well combined you are
going to pour it into a baking dish or a cast iron skillet like we have here and then spread it into
one even layer you are going to top it with the remaining cheese and then bake it once it's done
you can serve it with a variety of crackers chips or things like celery and carrots dip and enjoy
last but not least we have vegan sausage balls we are taking ground vegan sausage we're using Lightlife
and adding that to a bowl with some vegan friendly pancake mix we're using the original
bisquick as well as garlic powder cayenne smoked paprika vegan cheddar cheese and vegan parmesan
and blending that well together use a potato masher or get in there with your hands
one tip that's not in this video is that we remade these and actually suggest
adding dairy-free milk as well use a cookie scoop and roll these into one to two inch size balls
depending on your desired size until all the mixture's been used place on a parchment lined
baking sheet and bake until golden brown serve these with chili sauce barbecue sauce or even
just ketchup they can also double as a great on-the-go breakfast as well thanks so much
for watching our video make sure to check out even more vegan appetizer ideas on our website
we'd love if you could give this video a like subscribe to our channel and leave a
comment below with which one you want to try first have a great day and remember to smile