Making vegan/gluten free appetizers can be a just as simple as prepping regular appetizers. They can taste just as good as “the real thing” without all the animal fat and fried food that you feel guilty about later anyways.
This is a simple recipe that I used for vegan bocanchini. It was super easy to make! I picked up some organic bite sized tomatoes, basil, block of daiya jack style wedge and some balsamic reduction. Just cut up the daiya in little cubes and wash the basil and tomatoes. Make sure that the basil and tomatoes are dry before putting them on the bamboo sticks. Serve with balsamic reduction or regular balsamic and oil.