5 Vegan Hors D Oeuvres Ideas For Labor Day

These 5 vegan hors d oeuvres ideas for Labor Day will be a hit at any cookout. There are so many vegan options for hor d oeuvres and main dishes that both vegetarians and meat eaters alike will both love.

Vegan Chickpea Hors d'Oeuvers for Labor Day.

  • 1 15 oz. can Chickpeas, rinsed well
  • 3/4 tbsp Vegenaise
  • 2 tsp fresh lemon juice
  • 1 tsp mustard
  • 1 tbsp nutritional yeast
  • 1/2 tsp Paprika
  • 1/2 tsp salt
  •  Fresh pepper to taste
  1. Mash all ingredients to form a spread
  2. Spread on crackers or toast bites

Vegan Stuffed Mushrooms for Labor Day

  • 8 white button mushrooms, peeled with gills removed
  • 1/4 cup tofutti cream cheese
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 tsp sage
  • 1 tbsp chopped fresh parsley
  • 1 slice multigrain bread, toasted and cubed
  1. Mix cream cheese and herbs together until well blended.
  2. Add breadcrumbs and toss to coat.
  3. Stuff each mushroom with mixture and place on baking sheet.
  4. Bake at 350 degrees for 20 minutes.

Olive Tapenade Hors d'Oeuvre

  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1 tbsp capers
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  1. Process all ingredients in a food processor for a few seconds.
  2. Serve with crackers or flatbread.

Labor Day Mango and Peach Salsa

  • 2 mangos peeled and chopped
  • 2 fresh peaches, peeled and chopped
  • 1 sweet onion, diced
  • 1 medium tomato, diced
  • 2 cloves garlic
  • 2 tbsp chopped fresh cilantro
  • juice of 1 lime
  • dash of salt and pepper
  1. Combine all ingredients and chill
  2. Serve with tortilla chips

Vegan Labor Day Cheesy Mustard Bite Hors d'Oeuvres

  • 1 baguette, sliced into 24 pieces
  • 1 large tomato, seeded and chopped
  • 1/2 cup nutritional yeast
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1 cup water
  • 1 tbsp extra virgin olive oil
  • 1 tsp Bragg's Liquid Aminos
  • 2 tsp dijon mustard
  1. Preheat oven to 350 degrees. Brush bead with olive oil and toast in oven for 10 minutes.
  2. Wisk yeast, flour, and salt in small saucepan. Add water, oil and Braggs. Stir over medium heat until sauce thickens. Stir in mustard and simmer on low until warmed through.
  3. Spoon sauce on to each slice of bread. Sprinkle with chopped tomatoes, salt, and pepper.
  4. Arrange on baking sheet and broil for a few minutes until sauce is warm and tomatoes are slightly roasted.
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