Vegan Sharing Platter | Recipe
Vegan Sharing Platter | Recipe
Cooking Time:
60 min
Difficulty:
Easy
Persons
-
For the beetroot spread:
-
1 tspVegetable AllrounderAdd a dash of delight to your veggies £3.99 £53.20/kg incl. 0% tax, excl. shipping
-
2medium-sized beetroots
-
60 gcashew yoghurt
-
1 tbsplemon juice
-
2 tbspolive oil
-
For the avocado dip:
-
2 tbsp
-
2ripe avocados
-
2 tspmustard
-
1lemon, juiced (about 60 ml)
-
60 mlolive oil
-
Handfulparsley, finely chopped
-
For the stuffed mushrooms:
-
1 tbspMediterranean Vegetable AllrounderGive your veg the taste of the Med £2.39 £47.80/kg incl. 0% tax, excl. shipping
-
16large mushrooms
-
30 gfresh basil leaves
-
60 gpine nuts
-
60 gnutritional yeast
-
45 mlolive oil
-
2 tbspvegan cream cheese
-
For the hummus:
-
Garnish
-
1 tinchickpeas (400 g), drained and rinsed
-
3 tbsptahini paste
-
2 clovesgarlic, minced
-
3 tbsplemon juice
-
60 mlolive oil
-
1/2 tspcumin, ground
-
1/2 tspsalt
-
2–3 tbspcold water (if required)
-
In addition:
-
vegetable sticks of your choice
-
crackers, grissini and/or bread
-
grapes, figs and/or other fruit
1
For the beetroot spread, preheat the oven to fan 200°C. Wash the beetroot thoroughly and wrap each beetroot individually in aluminium foil.
2
Place the wrapped beets on a baking tray and roast in the preheated oven for about 40 minutes until they can be easily pierced with a fork.
3
Remove the beetroot from the oven and leave to cool slightly. Carefully peel off the skin or rub it off with your hands (we recommend wearing kitchen gloves).
4
Chop the roasted beets into small pieces and place in a blender or food processor. Add the cashew yoghurt, lemon juice, Vegetable Allrounder and olive oil and blend until smooth and creamy. Season with salt, pepper or lemon juice as required.
5
Place the beetroot spread in a bowl and chill in the fridge for at least 30 minutes before serving.
6
To make the avocado and garlic dip, peel the avocados and remove the stone, then place in a blender.
7
Add the mustard and lemon juice, and blend until smooth. Slowly add the olive oil with the machine running to emulsify. Stir through the parsley.
8
Scoop the avocado dip into a bowl and serve.
9
For the stuffed mushrooms, preheat the oven to 175°C (top/bottom heat).
10
Remove the stalks from the mushrooms and set aside. Place the mushroom caps on a baking tray facing upwards and set aside.
11
In a food processor, blend the basil leaves, pine nuts, Mediterranean Vegetable Allrounder, nutritional yeast and olive oil into a smooth pesto.
12
Finely chop the mushroom stems and add. Pulse a few times until the stems are well incorporated into the mixture. Pour the pesto generously into the mushroom caps.
13
Bake in the preheated oven for 25–30 minutes until the mushrooms are soft and the pesto is lightly browned.
14
Remove from the oven and leave to cool for a few minutes before serving.
15
For the hummus, add the chickpeas, tahini paste, minced garlic, lemon juice, olive oil, ground cumin and salt to a food processor.
16
Blend until smooth and creamy. If the hummus is too thick, add 2–3 tablespoons of cold water to achieve the desired consistency.
17
Scrape the hummus into a bowl and create a shallow well in the centre with the back of a spoon or spatula.
18
Drizzle a little olive oil over the hummus and garnish with a sprinkle of Aglio e Olio Seasoning.
Nutritional information: (Per person)
Calories
1002 kcal
Carbohydrates
30 g g
Protein
25 g g
Fat
88 g g
Method
1
For the beetroot spread, preheat the oven to fan 200°C. Wash the beetroot thoroughly and wrap each beetroot individually in aluminium foil.
2
Place the wrapped beets on a baking tray and roast in the preheated oven for about 40 minutes until they can be easily pierced with a fork.
3
Remove the beetroot from the oven and leave to cool slightly. Carefully peel off the skin or rub it off with your hands (we recommend wearing kitchen gloves).
4
Chop the roasted beets into small pieces and place in a blender or food processor. Add the cashew yoghurt, lemon juice, Vegetable Allrounder and olive oil and blend until smooth and creamy. Season with salt, pepper or lemon juice as required.
5
Place the beetroot spread in a bowl and chill in the fridge for at least 30 minutes before serving.
6
To make the avocado and garlic dip, peel the avocados and remove the stone, then place in a blender.
7
Add the mustard and lemon juice, and blend until smooth. Slowly add the olive oil with the machine running to emulsify. Stir through the parsley.
8
Scoop the avocado dip into a bowl and serve.
9
For the stuffed mushrooms, preheat the oven to 175°C (top/bottom heat).
10
Remove the stalks from the mushrooms and set aside. Place the mushroom caps on a baking tray facing upwards and set aside.
11
In a food processor, blend the basil leaves, pine nuts, Mediterranean Vegetable Allrounder, nutritional yeast and olive oil into a smooth pesto.
12
Finely chop the mushroom stems and add. Pulse a few times until the stems are well incorporated into the mixture. Pour the pesto generously into the mushroom caps.
13
Bake in the preheated oven for 25–30 minutes until the mushrooms are soft and the pesto is lightly browned.
14
Remove from the oven and leave to cool for a few minutes before serving.
15
For the hummus, add the chickpeas, tahini paste, minced garlic, lemon juice, olive oil, ground cumin and salt to a food processor.
16
Blend until smooth and creamy. If the hummus is too thick, add 2–3 tablespoons of cold water to achieve the desired consistency.
17
Scrape the hummus into a bowl and create a shallow well in the centre with the back of a spoon or spatula.
18
Drizzle a little olive oil over the hummus and garnish with a sprinkle of Aglio e Olio Seasoning.
Nutritional information: (Per person)
Calories
1002 kcal
Carbohydrates
30 g g
Protein
25 g g
Fat
88 g g
Vegan sharing platter
This stunning vegan sharing platter has something for everyone! With three delicious vegan dips bursting with colour and flavour, as well as pesto-stuffed mushrooms, crudités and crackers, your guests will be spoilt for choice. Serve this board of vegan starters at your next party and enjoy the gasps of delight as they set eyes on this feast!
More vegan recipes
We have an entire recipe collection dedicated to vegan recipes, filled with lots of plant-based inspiration and colourful veggie ideas. Try our vegan egg salad, a colourful tabbouleh bowl or this hearty vegan goulash. All of our spice blends, spice mixes and toppings are vegan-friendly and free from artificial ingredients, so you can rest assured your vegan meals will taste amazing and still align with your eating preferences.
Ingredients
Persons
-
For the beetroot spread:
-
1 tspVegetable AllrounderAdd a dash of delight to your veggies £3.99 £53.20/kg incl. 0% tax, excl. shipping
-
2medium-sized beetroots
-
60 gcashew yoghurt
-
1 tbsplemon juice
-
2 tbspolive oil
-
For the avocado dip:
-
2 tbsp
-
2ripe avocados
-
2 tspmustard
-
1lemon, juiced (about 60 ml)
-
60 mlolive oil
-
Handfulparsley, finely chopped
-
For the stuffed mushrooms:
-
1 tbspMediterranean Vegetable AllrounderGive your veg the taste of the Med £2.39 £47.80/kg incl. 0% tax, excl. shipping
-
16large mushrooms
-
30 gfresh basil leaves
-
60 gpine nuts
-
60 gnutritional yeast
-
45 mlolive oil
-
2 tbspvegan cream cheese
-
For the hummus:
-
Garnish
-
1 tinchickpeas (400 g), drained and rinsed
-
3 tbsptahini paste
-
2 clovesgarlic, minced
-
3 tbsplemon juice
-
60 mlolive oil
-
1/2 tspcumin, ground
-
1/2 tspsalt
-
2–3 tbspcold water (if required)
-
In addition:
-
vegetable sticks of your choice
-
crackers, grissini and/or bread
-
grapes, figs and/or other fruit
