If you’re catering to those herbivore friends and family this season, just turn to these vegetarian canapés, snacks and starters. There’s fast and fresh dips, meat-free things on sticks, and if you fancy some fancy chips, those potato gaufrettes with summer-vegetable tartare will earn you accolades all over the ‘hood. Here’s how to keep things plant-friendly this party season.

Jacqui Challinor’s cannellini bean dip with cumin burnt butter

Potato gaufrettes with summer-vegetable tartare

Zucchini and haloumi skewers with mint dressing

Whipped tofu and zucchini tart with fennel salad

Mushroom skewers with mojo sauce and flatbread

Smoky eggplant and capsicum dip with pita bread

Andrew McConnell’s spring crudités with house-made curd

Pea and mint dip with labne and radishes

Crackers with cheddar and radish pickles

Fried tortillas with broad beans, feta and lime

Haloumi and radish skewers with apple and pomegranate

Vegetarian sang choi bau by Lau’s Family Kitchen

Zucchini and haloumi skewers with mint dressing

La Casita’s guacamole with jalapeño and totopos

Char-grilled asparagus and haloumi with mint and lemon

Zucchini and haloumi fritters with lemon mayonnaise

Scorched corn, Manchego and jalapeno croquettes with green Tabasco aioli
