Vegan Recipes: APPETIZERS



20-30 mushrooms
1/2 teaspoons mashed garlic
2 tablespoons soy margarine
8 tablespoons vegan cream cheese

Preheat oven to 300 degrees. 

Remove mushroom stems and chop. In skillet, melt margarine and add stems and garlic.
In a small bowl, mash cream cheese, then add stems. Mix well. Stuff mushroom tops with cream cheese mixture.

Bake for 20-30 minutes.

Garden Spring Rolls

Photo courtesy manda_wong @
Spring roll (rice paper) wrappers (found in Asian stores)
Green leaf or butter lettuce leaves
1 cup carrots, grated
1 cup jicama, grated*
1 cup cucumber, thinly sliced
1 cup zucchini, thinly sliced
½ cup bean sprouts
¼ cup cilantro, chopped
¼ cup mint, chopped
¼ cup basil, chopped
1 cup shredded red cabbage (optional)
*Note: If jicama isn’t available, substitute crunchy asian pears, crisp apples, water chestnuts, white turnips, or radishes. 

Combine all the vegetables into a bowl. Add the fresh herbs and toss with ½ cup dressing (see recipe below).

Fill a pie plate or open bowl with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible. Work with one rice paper at a time, being gentle as they break easily when brittle. Place a lettuce leaf in the middle, add vegetables. Roll them into small rolls, about 1 inch wide and 3 inches long. Serve with dipping sauce and extra dressing.


½ cup apple juice
½ cup rice vinegar
¼ cup maple syrup or honey
1 teaspoon sesame seeds
½ teaspoon ginger
1 tablespoon soy sauce or tamari

Combine ingredients and stir.

Spicy Lime and Red Pepper Dipping Sauce

¼ cup roasted red pepper, diced
¼ cup fresh lime (orange juice also works well)
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoons soy sauce or tamari
½ teaspoon cayenne
1 tablespoon basil, thinly chopped
1 tablespoon peanut butter

Purée the ingredients in blender until smooth. Add a little orange juice or apple juice to dilute the mixture, if necessary.