Tag Archives: vegan appetizer

Cheesy Broccoli Bites with Beyond Meat


Entertaining in style can be simple. Really. All you need is some Beyond Meat and phyllo pastry shells. Most major grocers carry phyllo pastry shells and we have yet to find any that were non-vegan. This recipe is perfect for serving to company as an appetizer. It’s easier to make than it tastes and comes together in less than 15 minutes. No joke! We like it best with Beyond Meat chicken-less strips, however, it also works with their beefless crumbles, too.

So call the neighbors, get some wine and decide on a main course. It’s time to get out the good dishes, because we’ve got the appetizer all figured out for you!


Cheesy Broccoli Bites with Beyond Meat

12 mini phyllo pastry shells

2 Tbl. olive oil

1/2 cup Beyond Meat Chicken-Free Strips, Lightly Seasoned flavor, torn into very small pieces

1/2 cup broccoli, diced very small

1/4 cup bell pepper, diced very small (any color is fine)

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/8-1/4 tsp. red pepper flakes

1 tsp. lemon zest

2-3 Tbl. vegan mayo (we like Vegenaise, Earth Balance and Just Mayo brands)

1/2 cup vegan cheddar shreds (we used Daiya)


Preheat oven to 400. On a baking sheet, arrange 12 mini phyllo pastry shells. Set aside.

In a large saute pan over medium-high heat, combine olive oil, Beyond Meat pieces, diced broccoli, diced peppers, garlic powder, onion powder, and red pepper flakes. Saute until veggies are lightly browned and Beyond Meat is warmed, about 5 to 7 minutes. Remove from heat and stir in lemon zest and vegan mayo.

Spoon the Beyond Meat and veggie mixture into the 12 phyllo pastry shells. Top liberally with vegan cheddar shreds and place in the oven. Bake 10 to 15 minutes, until phyllo shells are lightly browned and cheddar shreds are soft and melty.

This serves four people – three appetizers each. Or one Dirty Hippie, ‘cuz he can eat a dozen by himself! If you are feeding a crowd, get a few boxes of phyllo shells and double or triple the recipe.

Note: In the interest of full disclosure, the Dirty Hippie won a Twitter contest where he was awarded a FREE year’s supply of Beyond Meat. We LOVE LOVE LOVE the product, which is why we post recipes featuring it so often. They didn’t give us the freebies because we’re bloggers though, and we’re not on their payroll – we won the food, fair and square. We just wanted you to know. Trying to find Beyond Meat? Use this guide to find one near you! Try Beyond Meat yourself – use this link for a $1-off coupon!


Wine-Soaked Tapenade Bruschetta


Tapenade and Bruschetta are really a match made in heaven. One is toasty, crunchy bread; the other is salty, savory  rich schmear. Yes, please! Here we threw some decadent white wine into the mix, as well as wilted greens. You can even pretend it’s healthy – ahem  you’re eating your greens, after all!




Wine-Soaked Tapenade Bruschetta

1 cup sun-dried tomatoes

1/2 cup vegan dry white wine, such as Riesling (we used Bonterra)

1 Tbl. olive oil

1/2 cup pitted black olives, drained

3 Tbl. capers, drained

1-2 Tbl. lemon zest

1 tsp. black pepper

1/2 tsp. salt

3 cups greens (kale, spinach, chard), slivered

4-5 cloves of garlic

1 baguette, sliced into thin pieces for serving

1 tomato, seeded and sliced thinly, for garnish (optional)

Soak sun-dried tomatoes in white wine and olive oil for at least two hours and up to 8 hours. At end of soak time, drain tomatoes and reserve liquid for use later in recipe.

Preheat oven to 325. In a food processor or high-power blender, combine soaked tomatoes, olives, capers, lemon zest, pepper and salt. Blend for several minutes until a rough paste is formed. Set aside; this is the tapenade spread.

Arrange baguette slices on a baking sheet and toast for ten minutes per side in the pre-heated oven. While they’re toasted, add silvered greens to a pan with reserved white wine and olive oil from tomatoes. Over low heat, stir the greens and cook until just bright green. Take off heat.

When bread is toasted, remove from oven and rub one side with raw garlic cloves. (This tastes amazing – don’t skip it!) The heat from the warm bread will make the garlic soft and it will spread on the baguette.

Top each slice with a spoon of the sun-dried tomato/olive tapenade, a small pyramid of greens and a slice of tomato. Serve warm or at room temperature.