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4 Vegan Snacks That Are Perfect For A Boozy Party

boozy party vegan snacks

A great party calls for unlimited appetizers. Zeroing down on a menu can be complicated, especially when your friends’ eating habits are diverse. But worry not, that’s where we come in! This is also an opportunity to get inventive beyond the dips and chips. Besides, it's a great gesture for your guests to have vegan options. This is also helpful when there are guests with dietary issues such as lactose intolerance etc. And if you have friends and family who are vegetarian, vegan foods can come to your aid.

Here are four vegan finger foods that go smackingly well with a drink.

Cauliflower Nuggets


1 Cauliflower head
200 gms gluten-free panko breadcrumbs
2 tsp garlic powder
2 tsp onion powder
Salt and pepper to taste
200 gms cornmeal
475 ml coconut milk
Juice of 1 lime


Preheat the oven to 218°C and line a baking sheet. Now, chop up the cauliflower into bite-sized pieces. Take a bowl and combine panko, cornmeal, garlic, onion, salt, and pepper and blend them together. In another bowl, add the coconut milk and lime juice. To start breading, dip a piece of cauliflower in the milk so that it is fully coated. Dip it again in the dry mixture and ensure it is fully coated. Repeat the process for all the cauliflower pieces. Bake the cauliflower bites for 25 minutes, flip it and bake it again for 20 minutes.

Crispy Protein Chickpea Nuggets

boozy party vegan snacks chickpea nuggets


750 gms chickpea flour
250 ml water
Salt and spices (paprika, Italian seasoning, seasoning salt, dried chives) to taste
Oil as needed


Combine the dry ingredients and then add water. Since the batter will be thick, so you will need a wooden spoon instead of a whisk. Now coat the baking sheet with oil. Scoop the batter onto an oiled baking sheet. Dip fingers in oil and flatten the nuggets. Cook these nuggets at 190°C in the oven for 30 minutes. Flip halfway through. Consider the dish done once golden on each side.

Gluten-Free Pizza Rolls



150 gms buckwheat flour (unroasted)
150 gms coconut flour
4 tsp psyllium husk powder
1 tbsp dried oregano
1/2 tsp Himalayan salt
1 tsp aluminium-free baking powder
120 ml cup water
250 ml soymilk

3 tbsp nutritional yeast

1 tablespoon apple cider vinegar
50 gm fried cashews


1/2 tbsp of tomato paste
1 tsp dried oregano
3 1/2 tbsp vegan Parmesan cheese


Take a small bowl to mix soy milk and apple cider vinegar. Let it sit. In a larger bowl, combine the dry ingredients: buckwheat flour, coconut flour, salt, oregano, psyllium powder and baking powder. Add water and curdled soy milk to this mixture. Cover the bowl with a lid and refrigerate for 30 minutes. Grind 50 gm of fried cashews, 3 tbsps of nutritional yeast and ¼ tsp of Himalayan salt using a food processor. On a silicone mat, sprinkle it with some buckwheat flour. Place your dough ball in the middle. Put a piece of parchment on top of the dough and start rolling the dough into a rectangle. Now remove the parchment from the dough. Spread tomato paste on the dough, sprinkle 1 tsp of dried oregano and vegan parmesan cheese. Slowly roll the dough into a tight spiral thereby releasing the silicone mat as you progress. Slice the dough log into 9-10 bite-sized using a sharp knife. Place them on a baking sheet or reuse the silicone mat.  Sprinkle vegan parmesan cheese. Preheat oven to 190°C to bake the rolls till they are golden brown. This should take about 30 minutes. Take it out for cooling and then serve.

Baked Potato Samosa Cups

boozy party vegan snacks potato samosa cups


3 baked potatoes
1/2 yellow onion
2 cloves garlic
2 carrots
170 gms frozen peas
1 tbsp garam masala
1 tsp ground ginger
1 tsp coriander
1 tsp turmeric
A pinch of cayenne
1 tsp curry powder
250 ml water
A few tablespoons olive oil
Salt and pepper, to taste
48 vegan wonton wraps
Olive oil spray


Bake the potatoes at 218°C oven for about 45 minutes to 1 hour. Let it cool and then remove the skin. Lightly mash the potatoes and then keep them aside. Spray olive oil on a mini muffin tin and line each cup with one wonton wrapper. Spray again. Set aside. Use a large skillet and keep it over medium-high flame. Add olive oil, diced onions and chopped carrots and saute them until they are softened. Add garlic and other spices and mix well. Once you get a waft of the fragrances of the spices, add the potatoes and mix well. Top it with frozen pieces and spoon the mixture into each wonton cup. Bake in a preheated 175°C oven for eight minutes, that is until the edges are crispy and golden brown.

Thai Green Curry Samosa Pinwheels


For the pinwheels:

2 sweet potatoes, peeled and cut into cubes.
425 gms chickpeas
120 ml coconut oil at room temperature
5 cloves garlic, peeled and pressed
Salt and pepper to taste
1 batch Thai green curry sauce
4 tortillas, gluten-free if needed

For the Optional Mix-In:

120 gms cashews
1/2 tsp Tandoori spice mix (salt, pepper, curry, ginger, turmeric, chilli powder)
60 gms raisins
A bunch of coriander, chopped


Microwave the sweet potatoes in a steamer until they are soft. Mash them with coconut oil and chickpeas. Add garlic, salt, and pepper to it and mix well. For the pinwheels, add two heaping tablespoons of the potato mixture into the tortillas and then sprinkle with Thai green curry sauce, and then roll. You’re done!