Looking for vegan starter ideas? Want to kick off a vegan meal with a plant-based starter? Try our ideas below and then check out our vegan dinner party ideas.
These mushrooms filled with walnut and crispy, herby breadcrumbs make a great vegan starter. They double up as quick and easy burgers too, when sandwiched in a bun with hummus, salad leaves and roasted peppers.
Traditionally cooked in Indian households as a snack, this version of these potato cakes by Maunika Gowardhan is made with sweet potato to keep light – perfect for a starter, then. They’re packed with warming spice and served with a fresh, crunchy kachumber salad.
Chunky wedges of roasted rose harissa cauliflower served with warm hummus and a super-simple homemade dukkah makes for a great starter, served up in smaller portions.
Soup is a classic starter. Jazz yours up with this recipe for a carrot and coriander version, complete with ras el hanout croutons for a heady kick of spice.
Kick off an Italian-inspired dinner with our grilled vegetables. Serve with fresh focaccia and olives for a mezze-style starter that everyone can tuck into.
Jazz up hummus with pine nuts, juicy raisins and olives for a pretty starter. You can make the hummus ahead of time and top with the extras before serving.
These Vietnamese-style vegan rolls packed with carrot, courgette and cucumber make for a light start to a plant-based dinner.
Although these crispy beer batter pakoras require a little bit of work straight before serving, they’re worth it and serve six people.
Smoked aubergine combined with sweet red peppers and walnuts makes for an easy sharing starter that you can make ahead of time. Serve with flatbreads if you want it to be more filling.
A shredded cabbage, carrot, cucumber and edamame salad, made deliciously nutty with a peanut butter and lime juice dressing. With all those textures and sweet-savoury flavours, this will definitely whet your appetite for the main event.
Try this brilliant medley of broad beans, thinly sliced peaches, fennel, fresh basil and courgette, dressed in a lemony red chilli dressing as a light and summery starter.
A vibrant Lebanese-style salad that mixes chickpeas with crisp and herby pitta croutons, radishes, tomatoes, sumac and a pomegranate molasses dressing.
Sabrina Ghayour’s recipe for sweet and smokey vegan aubergine salad would make the perfect starter for a sharing spread or Middle Eastern-style meal. Infused with the flavours of Persia, it’ll sure get those juices going.
The slow-cooked vegetable stuffing in this recipe together with the crunchy, garlic migas topping is like a hug on a plate. This makes a top starter, but could also be a side dish or main.