If I could choose, I would probably become vegan. I generally love plant-based food, and I don't think vegan food needs to feel like you're missing out on anything, especially when you're making party food. These are all recipes I've tried, tested, served, and had people go back for, which is really the best test of a party recipe, right?

I also love appetizers that you can make ahead or throw together without making your kitchen look like a bomb site. When people are standing around chatting and grazing, I want food that you can pick up with one hand, dip into, or eat without needing a knife and fork.

These are the sort of things that disappear before you even realize they are nearly gone.

1) Crispy Buffalo Cauliflower Bites

I make these winter ones- something that feels really indulgent but is actually cauliflower hiding underneath all that crispy coating and buffalo sauce.

The trick is getting the cauliflower really well coated and giving it enough space on the tray so it roasts rather than steams. I like mine properly crispy before tossing them in that sauce. You can make the buffalo sauce as mild or fiery as you like. For a party, I usually keep it somewhere in the middle because there's always someone who can't handle that heat.

A little vegan ranch or a cooling dip alongside it is perfect. And don't make the florets too enormous. Smaller pieces are much easier to pick up and get into your mouth.

2) Vegan Spinach-Artichoke Dip

This is delish and always a winner. It's creamy, garlicky, and feels like the sort of dip people don't even question whether it's vegan. I love serving it hot with toasted garlic bread or warm pizza bread because you can really scoop it up.

I usually make a big amount because I've learned that people don't take one scoop and move on. They come back for another, especially once the top gets a little golden around the edges.

You can prepare the dip early in the day and bake it just before everything, or everyone, arrives; exactly what I want when I'm hosting and don't want to be stressed out.

3) Mini Guacamole Tostadas

These are perfect when avocados are in season, and you suddenly have more ripe ones and know what to do with them. I make little crispy tostadas and pile them with fresh guacamole, lime, coriander, and whatever else I have around. The one thing I've learned is not to assemble them too far in advance. Nobody wants a soggy tostada. And also, your avo will go brown.

Get everything ready separately and then put them together shortly before everyone arrives. They're colorful, fresh, and much lighter than some of the heavier party food. I like having these amongst the dips and fried things.

4) Sweet Potato Black Bean Taquitos

You wouldn't think so, but a sweet potato makes a really good party food. I roast the sweet potato until soft. Mash it with black beans and spices, then roll everything into tortillas and bake until crisp. You can make a whole tray of these at once, and they're really good with guacamole or a fresh tomato salsa.

I like the filling slightly chunky rather than turning it into a completely smooth mash. It gives you a bit more texture when you bite into them.

5) Garlic-Herb White Bean Dip

This is one of my favorite inexpensive dips because you can make it in about five minutes and it tastes like you've put in so much effort. I usually have a tin of cannellini beans in the cupboard, so this is one of those repeat recipes I can throw together when people are coming over and I realize I need one more thing for the table. Or they were unexpected guests.

Just blend the beans with fresh garlic, lemon juice, olive oil, salt, and then plenty of herbs from your garden. If I have parsley, basil, chives, or thyme, they all go in. I don't make it completely smooth either. I like a little bit of texture.

Serve it with a bowl of chips, toasted pita, or even crunchy veggies. It's creamy, fresh, garlicky without being heavy. And because it's made from such inexpensive ingredients, I don't mind making a huge bowl. I normally pig out on this because I don't feel bad eating so much of it.

6) Vegan Jalapeño Poppers

I love jalapeño poppers. Because they feel like proper party food, hey. There's something about picking up a little crispy stuffed pepper and biting into that creamy filling that makes them disappear really quickly.

For the vegan version, I make a creamy filling with dairy-free cream cheese, garlic, herbs, and nutritional yeast. Then stuff it into half jalapeños and bake until the peppers are tender and the tops are golden.

I do remove the seeds and membranes if I'm serving a mixed crowd. Sure, jalapeños can be very hot. And I've made the mistake before assuming they would all be fairly mild when they were really, really hot. You can always put some extra chili on the s on the sauce on the s chili sauce on the table for the people who like things extra fiery.

7) Crispy Smashed Potato Bites

These are one of my favorite easy party foods because baby potatoes become something completely different once you smash them and get them ready and crispy.

I usually cook the potatoes until they're just tender, squash them down with a cup or something, and then throw them into the air fryer with tons of olive oil, garlic, and lots of fresh herbs like rosemary or thyme. Rosemary and thyme are my favorites, especially when I'm growing them in the garden, but oregano and parsley work beautifully too.

Don't be shy with the garlic. Potatoes can take quite a lot, I promise you. You've got to get the potatoes fairly flat because every little edge becomes crispy. I usually make more than I think I'll need because they're the sort of thing you can eat while you're standing in the kitchen and suddenly realize, oopsie, half the tray has disappeared.

8) Loaded Vegan Nachos

I don't think you can have a party without some form of nachos, right? They're easy, everyone knows what they are, and you can make them as simple or loaded as you want.

I start with tortilla chips, and then I layer them with black beans, corn, jalapeños, tomatoes, and then vegan cheese. I prefer doing two or three layers, thinner layers, rather than putting everything on top of one giant mountain of chips. That way you actually get toppings all the way through.

Once they're hot and the cheese is melted, I like to add some homemade guacamole, red onion and tomato salsa, and then tons of fresh coriander and a squeeze of lime. I keep the fresh toppings off until the very end, so you still have that contrast between the hot crunchy chips and the cool guacamole.

9) Maple-Sriracha Brussels Sprouts

I promise you this works. I know Brussels sprouts don't immediately scream party appetizer, but roasting them until the edges are dark and crispy changes the whole vibe and flavor.

I cut the sprouts in half, toss them with olive oil, and then roast them until they're properly caramelized. Then I make a quick glaze with maple syrup, sriracha, and a little bit of soy sauce and garlic, and toss the sprouts through it towards the end. I wouldn't add the maple mixture too early because it can catch and burn before the sprouts are cooked.

The finished sprouts are sweet, spicy, sticky, and savory all at once. I've served these to people who announce beforehand that they don't like Brussels sprouts and then watch them go back for more.

10) Vegan Pigs in a Blanket

These piggies are safe. No meat here. They're simply little vegan sausages wrapped in pastry and baked until the pastry is crisp and golden. And I honestly don't think you need to make this recipe complicated.

I like using cocktail-sized vegan sausages because they're perfect one-bite size. And then I buy the pastry already made, cut it into strips, wrap each sausage, brush with a little plant milk, and bake until puffed and golden. I can I also make a whole bunch of these and then freeze them. They're great from frozen. Put out mustard, ketchup, and maybe a spicy dipping sauce.

And I promise you they're really good for a mixed crowd because they look familiar and don't require anyone to understand a complicated vegan ingredient list. I make plenty of these. I've learned that people are very good at saying, I'll just have one, and then coming back five minutes later when they think nobody's watching.

11) Roasted Red Pepper Hummus Cups

I love making hummus from scratch, and adding roasted red pepper gives it a lovely sweetness; of course, the color is so pretty. It also makes an ordinary bowl of hummus feel like a little bit more special for a party.

I roast the peppers until they're soft and slightly charred. Then remove the skin and blend them with the chickpeas, tahini, lemon, garlic, and olive oil. You can adjust the consistency depending on whether you want a dip or something thick enough to spoon into little cups.

For a party, I like serving the hummus in little cucumber or lettuce cups with some chopped herbs on top. If I'm not in the mood for fiddling with individual portions, I'll just put the hummus in a big bowl and surround it with carrots, cucumber, peppers, and pita. It's so easy.

12) Crispy Chickpea Snack Mix

These are nice when you don't want to just put out a bowl of crisps and want something crunchy on the table. Chickpeas are so good for this because once you've roasted them properly, they become incredibly crunchy and savory.

I jar the chickpeas really well first, toss them with olive oil and spices, and then roast them until they're crisp. Then I'll add nuts, seeds, or whatever I have in the cupboard that can turn crunchy. Nuts, cashews, pretzels. Let everything cool before putting it into a container because trapped steam will take away that crunch.

I also love making these for a car trip. It's much less messy than sandwiches or anything with a filling, and you can put it into little containers for everyone to snack on along the way. And they're so much healthier than a bag of crisps.

13) Vegan French Onion Dip

I make this dip when I want something rich, savory, and very hard to stop eating. The secret is taking your time with the onions. You want them really caramelized and sweet rather than just softened. I cook sliced onions slowly with a little olive oil until they are deeply golden. Then let them cool slightly before mixing them into a creamy vegan base with garlic, herbs, salt, and pepper.

A little Dijon mustard is also lovely here. Serve it with salty potato chips. That's my favorite combination. But crunchy vegetables and crackers work really well too. It can be made ahead, which is actually better because the onion flavor gets a chance to settle into that dip.

14) Mini Falafel Sliders

I'm completely happy to buy the falafel already made for these. I love cooking from scratch, but when preparing for a party, there are some things I'm very happy to outsource. I warm the falafel quickly in the air fryer and put them into mini rolls with hummus, cucumber, tomato, and pickled onions, and a drizzle of tahini sauce.

Fresh herbs make a huge difference here, so I'll add coriander or parsley if I have some. Mint is also delicious. I like putting all the components out separately if I'm serving a crowd, because then people can build their own.

If you don't have mini rolls, don't let that stop you. Pita cut into small pieces works just as well. They're really substantial enough that people feel like they've actually eaten something rather than just grazing on chips all afternoon.

15) Everything Bagel Cucumber Bites

These are probably one of the easiest things on the list. But I love having something fresh and crunchy amongst all the baked and fried food. I slice a cucumber into thick rounds, add a little vegan cream cheese, and then go quite generously with everything bagel seasoning. Fresh dill is my favorite addition because it gives you that classic bagel flavor without needing an actual bagel.

You can make these very quickly, but I wouldn't assemble them hours ahead. The cucumber does release a lot of water, and the cream cheese can become a little slippery.

Prep everything separately and then just throw them together before people arrive. They look really pretty on a platter, and they're the kind of thing you can grab with one hand while holding a glass of wine in the other. And if you've got any microherbs, you can sprinkle them over the top as well.

16) Vegan Seven-Layer Dip

The seven-layer dip always reminds me of the 70s. It's such an old-school kind of way of making a dip. But it is one of those recipes where everyone seems to hover around the bowl with a tortilla chip. I love the fact that you get a bit of everything in one bite: creamy, spicy, crunchy, fresh, and salty.

My layers usually include refried beans, guacamole, salsa, vegan sour cream, tomatoes, corn, and olives. I'll change things depending on what's in the fridge. It looks super impressive without requiring any complicated cooking skills.

Just don't make the layers too thick. Otherwise, you'll end up scooping out one ingredient at a time instead of getting the full seven-layer situation. And no one wants one big scoop of onion and olives.

17) Crispy Tofu Lettuce Cups

Tofu has to be cooked properly. If you leave it pale and soft, I completely understand why people say they don't like it. You've got to press it well first, then cut it into small pieces and cook it until the edges are really crisp. Then toss it with a savory sauce made of soy, garlic, ginger, and a little chili. I spoon it into crisp lettuce leaves and finish with spring onion, coriander, and peanuts for some crunch.

The important thing is not to drown the tofu in sauce. You want enough to coat it, but still keep those crispy edges. I serve the lettuce separately so people can assemble them as they eat, which also means nothing gets soggy sitting on the platter. These always fly off the plate.

18) Mushroom-Walnut Meatballs

These mushroom walnut meatballs make such a good meat substitute. You don't even know that you're eating plant-based food. It's a good option when you want something that feels substantial, but you're keeping the party completely plant-based.

Mushrooms and walnuts give you a lovely savory, earthy flavor and a surprisingly amazing texture. I sautéed the mushrooms first so that some of that moisture cooks away. Otherwise, the mixture can become too wet, and your meatballs won't hold together properly. Then I mix them with finely chopped walnuts, breadcrumbs, herbs, garlic, and seasoning before shaping them into little balls.

I make them quite small for parties because they're easier to pick up, and they must fit into people's mouths easily without making it look like you've got a tennis ball in your mouth. Serve them with a rich tomato dipping sauce. Preferably, make it from scratch and with fresh parsley. They can also be made early in the day, which is useful when you're trying to get everything ready before your guests arrive.

When I make these, I make a big batch or so and freeze them in burger patties for burgers down the line.

19) Vegan Caprese Skewers

These are the lovely, fresh little skewers I like to put amongst all the heavier food.

• Cherry tomatoes
• Basil
• Vegan mozzarella

I always add a drizzle of good olive oil and balsamic glaze, which is so easy to make yourself. I also, if I'm going to go all out there, will make a basil pesto. I just won't omit the parmesan cheese to make it vegan. Good tomatoes, I really make this one.

When they're sweet and ripe, you don't need to do much with them. Make sure they're not too ripe because then they become floury, and that's not what you want. I often make these when my basil is growing crazy because there's something very satisfying about walking into the garden and picking what you need for a platter.

Keep the skewers small and don't overload them. They're meant to be picked up and eaten in a couple of bites. I also like adding a little pinch of Maldon salt and a crack of black pepper just before serving.

20) Spicy Peanut Edamame

I love peanuts, so this is exactly the sort of snack I could happily eat straight from the bowl. Cook the Indamani until just tender, then toss it with a punchy peanut sauce made with peanut butter, soy sauce, lime, garlic, and a little chili.

My son really loves these, so when I do make them, I don't add the chili. I like enough sauce to coat the beans without turning them into something sloppy. You can make the spice level very mild or take it up depending on who's coming. Serve them warm or at room temperature with little bowls for the discarded pods if you're using Indamani in the shawl.

They're salty, creamy, and spicy, and I promise you, really addictive, which is exactly what you want for party food.

21) Vegan Queso With Tortilla Chips

Vegan queso is one of those things where people can be very skeptical until they taste it. And I must admit, you either make it well or you completely miss the steps here and don't get it right.

But I like making mine with soaked cashews, roasted peppers, nutritional yeast, garlic, and spices because you want to get a creamy, cheesy-tasting sauce without needing a huge amount of processed vegan cheese. Blend it completely smooth and heat it gently before serving. The texture will thicken as it sits, so keep a little plant milk nearby and loosen it if necessary.

Don't underestimate how many tortilla chips you'll need. A small bowl disappears incredibly quickly once people start dipping. I like topping the queso with chopped jalapeños, coriander, and tomato salsa to make it look as good as it tastes.

22) Stuffed Mini Bell Peppers

These stuffed mini bell peppers are colorful, sweet, and really easy to eat, which makes them so good for a party. I use the tiny sweet peppers, which we call pepper juice, and stuff them with a mixture of black beans, corn, herbs, spices, and a little cooked quinoa or rice.

You can use whatever grain you have left over, so this is also a good fridge clearer. Top them with vegan cheese and bake until the peppers are tender and the filling is hot.

These are great served warm rather than piping hot because they're easier to eat without burning your mouth. They're also a nice option if you know you'll have people at the party who want something a little more substantial than dips and chips.

23) Crispy Zucchini Fritters

These are brilliant when you have a glut of zucchini in the garden, which happens surprisingly quickly if you're growing them. The biggest mistake with zucchini fritters is not getting rid of enough water. I grate the zucchini, sprinkle it with salt, and let it sit for a little while before squeezing it out really well. And I mean really well. Use your hands or a clean tea towel and get as much moisture out as possible.

Then mix in flour, herbs, garlic, and seasoning, and make small fritters rather than big ones. Because when you have canapés at a party, you need to make sure that they fit nicely into people's mouths.

Smaller fritters get much crispier, too, and are easy for people to eat. Serve them with a creamy vegan dip, lemon, and fresh herbs.

24) Vegan Pizza Rolls

I make these with Ben because they're so much fun to make. He loves anything where he can choose what goes inside.

I roll out pizza dough, which I have bought, spread it with tomato sauce and vegan cheese, and a few toppings. Then roll it up slightly tightly and slice it into little rounds. Don't go crazy with the filling. If you put too much in, everything squeezes out when you roll the dough, and you end up with pizza filling all over the kitchen. I put them in the fridge for a little bit and then bake them from cold until the dough is crisp around the edges and the cheese is melted. Vegan cheese, of course.

I like serving them with warm tomato sauce for dipping, but they're pretty good by themselves. They're really good for a family party because kids can help assemble them before they even go in the oven.

25) Roasted Garlic Baba Ganoush

I really enjoy making baba ganoush. It takes me back to my culinary days. And I think roasting the aubergines over an open flame gives you the best flavor. You need that smoky flavor. You want the skin to become properly black and uncharred.

Don't panic when they look burnt. You're doing it right. Because you're going to remove the skin anyway. Once aubergines are soft inside, let them cool slightly, scoop out the flesh, and then mix it with tahini, lemon juice, garlic, and olive oil. I like using a fork rather than completely blending it because I like to have some texture left in the aubergine. Then finish with some olive oil, fresh herbs, and I'd love to sprinkle smoked paprika.

Serve these with warm pita, crudités, and toasted flatbread. Even garlic bread works really well. It's smoky, creamy, and one of those dips that makes a simple party spread feel much more generous.

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