If you’re catering to those herbivore friends and family this season, just turn to these vegetarian canapés, snacks and starters. There’s fast and fresh dips, meat-free things on sticks, and if you fancy some fancy chips, those potato gaufrettes with summer-vegetable tartare will earn you accolades all over the ‘hood. Here’s how to keep things plant-friendly this party season.
Jacqui Challinor’s cannellini bean dip with cumin burnt butter
Potato gaufrettes with summer-vegetable tartare
Zucchini and haloumi skewers with mint dressing
Whipped tofu and zucchini tart with fennel salad
Mushroom skewers with mojo sauce and flatbread
Smoky eggplant and capsicum dip with pita bread
Andrew McConnell’s spring crudités with house-made curd
Pea and mint dip with labne and radishes
Crackers with cheddar and radish pickles
Fried tortillas with broad beans, feta and lime
Haloumi and radish skewers with apple and pomegranate
Vegetarian sang choi bau by Lau’s Family Kitchen
Zucchini and haloumi skewers with mint dressing
La Casita’s guacamole with jalapeño and totopos
Char-grilled asparagus and haloumi with mint and lemon
Zucchini and haloumi fritters with lemon mayonnaise
Scorched corn, Manchego and jalapeno croquettes with green Tabasco aioli
Spiced potato and pea fritters with sweet and sour chutney
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