Vegan Charcuterie-Style Warm Platter
Introduction
Embrace the sophistication of a charcuterie board transformed into a single, delightful vegan dish. This recipe combines the varied tastes and textures typically found on a charcuterie platter, reimagined into a warm, inviting meal that's perfect for any day of the year.
Ingredients
- 200g smoked tempeh, thinly sliced
- 150g vegan cheese, assorted types, cubed
- 100g cherry tomatoes, halved
- 100g mixed olives
- 50g sun-dried tomatoes, chopped
- 1 small red onion, thinly sliced
- 2 tablespoons capers
- 100g artichoke hearts, quartered
- 1 bunch of fresh basil, leaves picked
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh arugula for garnish
Instructions
- Preheat your oven to 200°C (392°F).
- Arrange the tempeh slices and cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 10-15 minutes until the tempeh is golden and the tomatoes are soft.
- In a large platter, arrange the roasted tempeh and tomatoes, vegan cheese cubes, olives, sun-dried tomatoes, red onion, capers, and artichoke hearts.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the arranged platter.
- Garnish with fresh basil leaves and arugula before serving.
Serve this unique dish with a side of crusty bread and a selection of vegan wines for a truly memorable dining experience. It's a perfect way to enjoy the essence of a charcuterie board in a new and exciting way!
Isabella
| Nutritionfacts | Calories: 350, Fat: 24g, Carbs: 20g, Protein: 18g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Soy, Nuts (depending on vegan cheese used) |