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The Ultimate Vegan Antipasti!

The Ultimate Vegan Antipasti!

We have worked with some of the most amazing food creators to bring you the Ultimate Vegan Antipasti! Five dishes that are all completely vegan, that are perfect for any Christmas or New Year get together! We’ve collated all the recipes into one place so you can easily pick up everything you need.


Romy’s Balsamic Mushroom Brushetta: 

Ingredients:
• GF baguette, sliced
• wild mushrooms
• ½ tsp salt
• 2 shallots, sliced
• 1 tbsp olive oil
• 2 tsp crushed garlic
• fresh thyme
• balsamic glaze

For tofu cottage cheese:
• 200g silken tofu
• 60g coconut yogurt
• ½ tsp sea salt
• 1 tbsp fresh lemon juice

Prepare the tofu cottage cheese: Mix tofu & yogurt together with a fork, stir in salt + lemon juice, transfer to a cheesecloth & place into a sieve to drain. Set aside for 1hr.

Cut the mushrooms into bite-size chunks. Heat a dry skillet over medium heat & add shrooms. Cook for 5-10 mins or until their water has evaporated. Set aside.

Heat the oil in the skillet & sauté the shallots for 2-3 mins & sprinkle with salt. Add garlic & reduce the heat.

Add the mushrooms back in & sprinkle with thyme. Stir in balsamic glaze & remove from the heat.

Toast the baguette slices under the broiler, top with tofu cottage cheese & add the mushrooms.

Garnish with thyme & an extra drizzle of balsamic glaze, then dig in!


Vegan Punk’s Chestnut Pesto with Roasted Veggies: 

Ingredients:

Chestnut Pesto:
100g chestnuts – pre-prepared
2 cloves garlic
30g basil
3 tbsp nooch
40g cashews
3/8 cup olive oil (90ml)
1/4 cup water (60ml)
1/4 tsp salt

For the veggies:
300g sprouts – halved
300g baby peppers
300g Chantenay carrots
1 bulb of garlic
2 red onions
Drizzle of oil
Salt & pepper

4 x White Rabbit Focaccine

1. Prepare all of the vegetables. Cut the sprouts in half, wash the Chantenay carrots, cut the end of the bulb of garlic and cut the red onions in half.
2. Place all of the veggies on a large roasting tray and drizzle with olive oil and season with a sprinkling of salt and pepper.
3. Roast the sprouts for 15mins, the peppers & onions for 20mins and the carrots and garlic for 30mins on gas mark 5 (190°C).
4. While the vegetables are roasting, make the pesto. Place all of the pesto ingredients into a blender and blitz on high for 60 seconds.
5. Remove all of the packaging from the White Rabbit Focaccine and bake for 7-9 minutes on gas mark 7 (220°C)
5. Next, take a large sharing plate and place all of the roasted vegetables on it. Put the pesto in a small serving bowl and place it on the plate. Finally, cut the focaccine into quarters and scatter on the plate or serve in a separate breadbasket.


Sarah’s Maple Roasted Veggies with Cranberry Sauce: 

Recipe makes approx. 8 mini skewers
Veg Skewers:
200g brussels sprouts
200g parsnip
180g ready-to-eat chestnuts
4 tsp maple syrup
2 tsp olive oil
8 small skewers

Preheat the oven to 180ºC. Peel the parsnip and cut into 1-inch chunks. Add to a bowl with 2 tsp maple syrup and 1 tsp olive oil. Toss to coat in the liquid and then spread the glazed parsnip over a lined baking tray. Roast for 15 minutes.

Meanwhile, wash the sprouts and either keep whole if small or slice in half if larger. Add the remaining 2 tsp maple and 1 tsp oil to the same bowl you used for the parsnip. Add the sprouts and whole chestnuts and coat them well.

Place the sprouts and chestnuts onto the baking tray with the parsnips and roast all together for a further 15 minutes. Remove from the oven and leave to cool. Carefully push the roast veg and chestnuts onto the skewers — aim for around 5-6 pieces per skewer. Serve with the cranberry sauce and enjoy!

Cranberry sauce:
100g cranberries
75ml orange juice
2 tbsp maple syrup
1 tsp orange zest
1 tsp balsamic vinegar

Add all of the ingredients to a small pan. Bring to a simmer over a medium heat. Once the liquid starts to bubble, turn the heat down slightly. Use the back of a spoon to help press gently on the cranberries and break them down. Keep on the heat for 10 minutes, stirring now and again, while the sauce thickens. Remove from the heat — it will continue to thicken as it cools. Spoon into a small bowl for dipping and serve. Enjoy! ❤️


Sam’s Harissa Spiced Aubergine Caponata:

Ingredients
2 tbsp olive oil
2 large aubergines, roughly chopped
1 tsp dried oregano
1 Tbsp Harissa Spice
Splash of water
1 red onion, finely sliced
2 garlic cloves, finely sliced
½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
60g pitted black olives, ½ chopped and ½ left whole
3 tbsp balsamic vinegar, plus extra to taste
6 vine tomatoes, roughly chopped
400g can cannellini beans, drained and rinsed
30g pine nuts, lightly toasted

Method
Start by heating the olive oil over a high heat in a large pan. Then add the aubergine with the oregano and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until golden.
Next you want to lower the heat and add the red onion. Cook for a few minutes, until it starts to soften, then add the garlic and parsley stalks and cook for 1 minute.
Now you want to add in the harissa spice with a splash of water and stir to coat the veg.
Add the olives and vinegar. Cook for a couple of minutes, until the vinegar has evaporated, then add the tomatoes and cannellini beans. Simmer, stirring occasionally, for about 15 minutes, or until all the vegetables are tender.
Season and add more vinegar to taste. You can enjoy this straight away, or let it sit a while to allow the flavours to develop before serving at room temperature. Drizzle with a little extra virgin olive oil, if liked, and scatter over the pine nuts and some balsamic glaze and chopped parsley leaves and ENJOY!!


Ebz’s Arancini Balls: 

Ingredients
* ​​1/2 small white onion, finely chopped
* ​​1 garlic clove, finely minced
* ​​2 tablespoons olive oil
* ​​1/4 cup white wine
* ​​3/4 cup arborio rice
* ​​2 cups vegetable broth
* ​​3 cups water
* ​​1 cup vegan mozzarella cheese
* ​​1 cup panko bread crumbs or gluten-free bread crumbs
* ​​3 cups canola oil
* ​​vegan parmesan

Preparation
* Heat the vegetable broth and water in a small pot.
* In a saucepan, heat your olive oil and sauté the onion until it’s just transparent.
* Add the garlic and cook it until fragrant.
* Add in your rice and stir it to coat in the oil. Let this toast for about 1 minute.
* Add the white wine. Continue to stir until wine is absorbed into rice.
* Start adding the water/vegetable broth mixture by the 1/2 cup. Once you add 1/2 a cup, stir the rice until most of the liquid has been absorbed. Continue to add liquid and stir rice until the rice is cooked through. You want the rice to be slightly overcooked and less liquidy. Once you add the last amount of liquid, keep stirring the rice for about another 5 minutes. You want it to be somewhat sticky and thick.
* Spread rice mixture onto a sheet tray and place it in the refrigerator until it’s completely cooled.
* Place cooled rice in a bowl and mix it with the cheese.
* Scoop it into equal sized balls and roll into the panko.
* Freeze risotto balls completely.
* Heat the oil to about 350°F (or put a little bit of panko in the oil and when it bubbles, it’s ready).
* Fry each risotto ball for about 5 minutes or until it’s golden brown. Remove from oil onto a paper towel and sprinkle with truffle salt. Serve with sauce.

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