Vegan Thanksgiving Appetizers for a Crowd-pleasing Feast You’ll Crave All Year

Here’s the thing about Thanksgiving: people arrive hungry. Like, “I could eat the centerpiece” hungry. That’s your moment to wow them with appetizers that are easy, festive, and totally plant-powered. These five vegan bites are bold, seasonal, and designed to be made ahead so you’re not stuck in the kitchen while everyone’s sipping cider.

We’re talking creamy spreads, crispy poppers, elegant tarts, and a showy grazing board that somehow disappears faster than you can say “pass the gravy.” Ready to be the person whose appetizers get more compliments than the turkey? Let’s cook.

1. Maple-Roasted Carrot Hummus With Herby Pita Crisps

This hummus is a total glow-up from your usual chickpea dip. Roasted carrots bring sweet earthiness, maple gives cozy fall vibes, and a swirl of smoked paprika makes it feel fancy. It’s a colorful, crowd-pleasing spread that tastes like autumn in a bowl.

Ingredients:

• 1 lb carrots, peeled and cut into chunks
• 2 tbsp olive oil, divided
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika, plus more for garnish
• 1/2 tsp ground cumin
• 1/2 tsp sea salt, plus more to taste
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2–3 tbsp fresh lemon juice (to taste)
• 1 small garlic clove
• 3–5 tbsp cold water (as needed)
• 4 pita breads, cut into wedges
• 1 tsp dried oregano
• Fresh parsley and extra-virgin olive oil for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots with 1 tbsp olive oil, maple syrup, smoked paprika, cumin, and salt. Spread on a sheet pan and roast 22–25 minutes until tender and caramelized.
2. Lower oven to 375°F (190°C). Toss pita wedges with 1 tbsp olive oil and oregano. Spread on a sheet pan and bake 8–10 minutes until crisp and golden.
3. Add roasted carrots, chickpeas, tahini, lemon juice, garlic, and a pinch of salt to a food processor. Blend, streaming in cold water 1 tbsp at a time until ultra-smooth and creamy.
4. Taste and adjust salt, lemon, or paprika. Spread into a shallow bowl, drizzle with olive oil, and dust with smoked paprika. Sprinkle chopped parsley.

Serve with the herby pita crisps, sliced cucumbers, endive leaves, or roasted Brussels sprout leaves (trust me—so good). Make it ahead: the hummus keeps 4–5 days chilled. Variations: add a pinch of cayenne for heat or swirl in harissa for a deeper kick.

2. Crispy Stuffed Mushrooms With Walnut “Sausage” And Sage

These bite-sized umami bombs taste like cozy stuffing in mushroom form. The walnut “sausage” brings that savory depth, the sage screams Thanksgiving, and the panko topping adds crunch. They always vanish first—seriously.

Ingredients:

• 24 cremini or baby bella mushrooms, stems removed and finely chopped
• 2 tbsp olive oil, plus more for brushing
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1/2 cup walnuts, toasted
• 1/2 cup cooked brown rice or quinoa
• 2 tbsp nutritional yeast
• 1 tbsp tamari or soy sauce
• 1 tsp Dijon mustard
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp kosher salt
• 1/3 cup panko breadcrumbs
• 2 tbsp finely chopped parsley, plus more for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (205°C). Brush mushroom caps with olive oil and arrange hollow-side up on a parchment-lined sheet pan.
2. Heat 2 tbsp olive oil in a skillet over medium. Sauté chopped mushroom stems and shallot 4–5 minutes until moisture evaporates. Add garlic; cook 30 seconds.
3. In a food processor, pulse walnuts to a coarse crumb. Add sautéed stems, cooked rice/quinoa, nutritional yeast, tamari, Dijon, sage, thyme, pepper, and salt. Pulse to combine; mixture should hold when pressed.
4. Fold in panko and parsley. Taste and adjust seasoning.
5. Spoon filling into mushroom caps, mounding slightly. Bake 15–18 minutes until tops are crisp and mushrooms are tender.
6. Finish with a squeeze of lemon and a sprinkle of parsley.

Serve hot on a platter with a tiny bowl of cranberry sauce for dipping—sweet-tart + savory = magic. Make ahead: assemble and refrigerate up to 24 hours; bake just before serving. Gluten-free? Use GF panko or crushed GF crackers.

3. Butternut Squash Crostini With Whipped “Ricotta” And Balsamic Drizzle

These look straight out of a bistro, but they’re weeknight easy. Creamy dairy-free “ricotta,” caramelized butternut cubes, and syrupy balsamic on crisp toasts? That’s a one-bite flavor party with all the fall colors.

Ingredients:

• 1 French baguette, sliced into 1/2-inch rounds
• 3 tbsp olive oil, divided
• 3 cups butternut squash, 1/2-inch cubes
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 cup raw cashews, soaked 2–4 hours and drained (or use hot water soak 20 minutes)
• 1/4 cup unsweetened plant milk
• 2 tbsp lemon juice
• 1 1/2 tsp white miso (or a pinch more salt if omitting)
• 1 tsp apple cider vinegar
• 1 small garlic clove
• 1/4 cup chopped fresh basil or sage
• 2–3 tbsp balsamic glaze (store-bought or reduced balsamic)
• Crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F (205°C). Toss squash with 1 tbsp olive oil, maple, cinnamon, 1/4 tsp salt, and pepper. Roast 20–25 minutes until caramelized, flipping once.
2. Brush baguette slices with 2 tbsp olive oil. Toast on a sheet pan in the same oven 6–8 minutes until lightly golden.
3. Make the whipped “ricotta”: Blend cashews, plant milk, lemon juice, miso, vinegar, garlic, and 1/4 tsp salt until fluffy and smooth, scraping sides as needed. Adjust lemon and salt to taste.
4. Assemble: Spread each toast with a generous swoop of ricotta, top with warm squash, drizzle balsamic glaze, and shower with basil or crisped sage. Add a pinch of red pepper flakes if you like heat.

Serve these warm for maximum swoon. Pro tip: crisp sage in a bit of olive oil for 30 seconds—it adds a gorgeous aroma. Short on time? Use pre-cubed squash and a store-bought vegan ricotta to speed things up.

4. Cranberry-Jalapeño Sweet Potato Poppers With Lime Crema

A little sweet, a little heat, and totally addictive. These poppers are mashed sweet potato rolled in crunchy panko, baked until crisp, then dunked in a zesty lime crema. The cranberry-jalapeño mix makes them festive and bright—perfect for nibbling while the mains finish.

Ingredients:

• 2 large sweet potatoes (about 1 3/4 lbs), peeled and cubed
• 1 tbsp vegan butter or olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp cinnamon
• 1/4 tsp smoked paprika
• 1/3 cup dried cranberries, finely chopped
• 1 small jalapeño, seeded and minced
• 2 green onions, thinly sliced
• 1 tbsp lime juice
• 1 cup panko breadcrumbs (use GF if needed)
• Olive oil spray or 2 tbsp olive oil for brushing
• For lime crema: 1/2 cup vegan sour cream or plain unsweetened yogurt
• For lime crema: 1 tsp lime zest + 1 tbsp lime juice
• For lime crema: 1 small garlic clove, grated
• For lime crema: Pinch of salt

Instructions:

1. Preheat oven to 425°F (220°C). Boil sweet potatoes in salted water 12–15 minutes until fork-tender. Drain and steam-dry 2 minutes.
2. Mash with vegan butter, 1/2 tsp salt, cinnamon, and smoked paprika. Fold in cranberries, jalapeño, green onions, and lime juice. Chill 15–20 minutes to firm up.
3. Roll mixture into 1 1/2-inch balls. Coat each lightly in panko, pressing so it adheres.
4. Arrange on a parchment-lined sheet. Spray or brush with olive oil. Bake 15–18 minutes, turning once, until crisp and golden.
5. Whisk crema ingredients together while poppers bake.

Serve hot with lime crema and extra lime wedges. Want extra crunch? Air-fry at 400°F (205°C) for 10–12 minutes, shaking once. Make-ahead hack: form and freeze the balls on a tray, then bag; bake from frozen, adding 3–4 minutes.

5. Harvest Mezze Board With Rosemary White Bean Dip

This is the stunner. A graze-all-night board piled with roasted veggies, olives, pickles, fruit, nuts, and a silky white bean dip. It feeds a crowd, looks like a magazine cover, and keeps everyone happy—vegans, omnivores, and the “I’m just here for snacks” people.

Ingredients:

• For the dip: 2 (15 oz) cans cannellini beans, drained and rinsed
• For the dip: 1/4 cup olive oil, plus more for drizzle
• For the dip: 2 tbsp lemon juice
• For the dip: 1 tsp lemon zest
• For the dip: 1–2 garlic cloves, minced
• For the dip: 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• For the dip: 1/2 tsp kosher salt, more to taste
• For the dip: 2–4 tbsp cold water
• Board elements (mix and match):
• 1 small bunch red grapes or sliced pears/apples
• 1 cup Castelvetrano or mixed olives
• 1 cup cornichons or pickled veggies
• 1 cup roasted Brussels sprouts or carrots
• 1 cup cherry tomatoes
• 1 cup marinated artichokes
• 1/2 cup dried apricots or figs
• 1/2 cup spiced nuts or roasted pepitas
• Crackers, sliced baguette, and/or vegetable crudités
• Fresh rosemary and thyme sprigs for garnish

Instructions:

1. Make the dip: In a food processor, blend cannellini beans, olive oil, lemon juice, zest, garlic, rosemary, and salt. Add cold water 1 tbsp at a time until silky and spreadable. Taste and adjust salt and lemon.
2. Arrange your largest items first on a big board or platter: a bowl of dip, a pile of crackers, and a mound of olives.
3. Fan fruit slices, tuck in roasted veggies, and fill gaps with tomatoes, pickles, dried fruit, and nuts. Add fresh herb sprigs for a woodsy look. Drizzle olive oil over the dip and a crack of black pepper.

Customize with what you love: roasted delicata rings, beet hummus, or grilled marinated tofu cubes. For a warm touch, toast the nuts with maple and cayenne. Pro tip: aim for contrasting textures—crispy, creamy, juicy—so every bite feels fresh.

Make-Ahead And Hosting Tips

Want to glide through the day like you’ve got a sous-chef? Here’s how.

• Prep early: Roast carrots and squash the day before, mix the mushroom filling, and soak cashews. Store components separately.
• Serve at room temp: Most dips taste better after 20–30 minutes out of the fridge anyway. It also eases oven traffic.
• Label allergens: A tiny card that says “contains nuts” is considerate and prevents chaos.
• Layer flavors: Acid (lemon, balsamic), fat (olive oil, tahini), heat (jalapeño, paprika), and herbs (sage, rosemary) keep things exciting.

There you have it—five vegan Thanksgiving appetizers that’ll win over even the skeptics. They’re vibrant, make-ahead friendly, and loaded with seasonal flavor. Pick two for a small crowd or go all-in for a full-on appetizer feast. Your only problem? Keeping enough for yourself. Enjoy, and happy cooking!