Vegetarian Finger Food
I'm throwing a holiday party and have a great menu (lamb kebabs, bacon wrapped figs, deviled eggs, meat plate, etc.) I'll have a cheese plate and fresh veggies, but I need one substantial finger food option for the vegetarian invitees. Any ideas?
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18 Comments:
Stuffed mushrooms--use pesto, olives, sundried tomatoes, cheese, breadcrumbs, etc
stumbler02 at 12:31PM on 11/28/07
How about hummus, or a nice garlicky white bean dip? Goes well with veggies, and/or some lovely flatbreads. And it's even better if you make it a day ahead (I love things that can be made in advance!).
CookiePie at 1:12PM on 11/28/07
Snow peas stuffed with herbed goat cheese, mushroom/herb saute on toasts, broccoli trees with white bean dip (this month's gourmet)
izzy's mama at 1:13PM on 11/28/07
I'm giggling over the concept of eating vegetarian fingers. Sorry!
Lauren Krueger at 1:23PM on 11/28/07
Sorry -- maybe a dip isn't finger-foodie enough? If you want it to be more pick-up-and-go, you could make it thicker and spoon (or pipe) it onto endive leaves.
CookiePie at 1:30PM on 11/28/07
What about a vegetarian soup dumpling of sorts served on a spoon as a passed hors douvres? Or for a less fancy affair, a classic vegetable mini-egg roll? Maybe falafel balls with tahini on top?
There are also 46 vegetarian finger food ideas at http://www.fabulousfoods.com/recipes/Vegetarian/Appetizers/Finger_Food/
tugttw at 1:36PM on 11/28/07
I had a cocktail party a while back and made a bunch of appetizers/finger foods, all of which were vegetarian – I had two kinds of dips with pita chips, corn and zucchini fritters, marinated tofu and cucumber skewers (which was the first thing to run out, even the meat eaters loved them!), and chaat baskets. All the details are here.
charm city cupcake at 2:58PM on 11/28/07
I was in South America on a wine tour for the industry, and one of the participants was vegetarian. Every single meal at a winery we had, the appetizer was empanadas. Two varieties, one with meat, one without. No duplications in more than a dozen meals (everybody's grandma made them differently must be the tale there) and always delicious. I particularly remember the cheese and onion one. Think about that. And remember, they are baked, not deep-fried (thank goodness).
lemons at 3:24PM on 11/28/07
on that note I'd say quesadilla or bruschetta slices - are easy and quick to make ahead and reheat. for some reason when i'm having cocktails i find these comforting with all that alcohol and you can go all around the world with the toppings, and easily accommodate vegans if you need to at the last minute.
jumpygrouch at 3:53PM on 11/28/07
Mushroom bruschetta.
Mango salsa.
Sweet potato fries.
Vietnamese spring rolls.
Red peppers stuffed with goat cheese.
Pepper Jelly on crackers with cream cheese.
NSW at 4:25PM on 11/28/07
A terrine of goat cheese and roasted veggies some done in a balsamic reduction with fresh herbs in it. I use mushrooms, zuchinni, roasted peppers, sweet onions, eggplant, fresh basil. Line a loaf pan with plastic wrap pack it down tight with the roasted veggies layered on bottom and the cheese, then a layer of veggies, then some cheese with pesto, then veggies again and finally cheese with herbs in it. So pretty soooo good.
JerzeeTomato at 5:36PM on 11/28/07
I second the unconventional bruschetta. Martha's got a few on her website, including a pea/mint and white bean/pesto. They're easy and if you do a variety, they'll look so pretty. Have fun!
Potluckcraft at 6:06PM on 11/28/07
Goat's cheese and mushroom tartlets: saute mushrooms with garlic, fresh herbs, and a splash of balsamic. Mix with soft crumbled goat's cheese, and spoon into tartlet shells.
thebasilqueen at 10:18AM on 11/29/07
A few things I have served...
- baked polenta bites topped with a sauteed mushroom conncoction or carmelized onions.
- tortilla roll-ups with a variety of finely chopped veggies mixed into cream cheese
- Toast cups filled with mushrooms sauteed in butter with a little reduced stock and thyme.
- Cheese fondue -- everybody loves it.
lakeloverhh at 12:08PM on 11/29/07
Paula Deen made this and it looked delicious:
2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.
My daughters were sometime vegans, sometimes vegetarians, and one now only eats raw foods. I'm going to make this for her. I'd be sure of their status before I planned to serve them a lot of cheese.
PerkyMac at 3:44PM on 11/29/07
This is a great toasted bread topper... 1 can of white beans (drained, can be rinsed as well), a few sprinkles of red pepper flakes, S&P (just a bit), a few tablespoons of balsalmic and olive oil. Marinate overnight. Tasty!
A friend of mine always serves bacon wrapped figs at her parties and always makes a few almond or feta stuffed figs without the bacon just for me! Since you are doing the bacon wrapped figs this could be a great way for you to include the vegetarians and cut down your extra prep time!
watchforbears at 10:07PM on 11/29/07
I wish I had the recipe for the marinated feta stuff a lady in my old book club used to make. It essentially entailed olives, sundried tomatoes,feta, oregano, olive oil, etc. all chopped up in small pieces and left to marinate overnight. Then you put it on bread or crackers and it is ridiculously tasty.
psychsarah at 12:34PM on 11/30/07
Indian samosas! They're flavorful and hearty, and easy to eat with your hands.
Hillary
Chew on That
Chew on That at 6:40PM on 11/30/07