Vegan Charcuterie


Strawberry Balsamic

1 cup sliced strawberries, fresh or frozen

¼  cup of balsamic vinegar

2 tbsp brown sugar

Pinch cinnamon

Quick Pickled Beets

2 medium red beets

½ red onion, thinly julienned

1 ½  cup white wine or cider vinegar

½ cup water

¼ cup sugar

1 tsp pickling spice

1 cinnamon stick

2 bay leaves

Lemon Dill Hummus

1 (16 oz) can chickpeas, drained & rinsed

1 lemon, juiced

2 tbsp fresh dill, chopped

1 tbsp tahini

¼ cup canola or sunflower oil

1 tsp ground cumin

1 tsp smoked paprika

Korean Sesame Spiced Broccoli

1 head broccoli, florets

½ tsp gochujang

1 clove garlic, minced

¼ tsp fresh ginger, minced

1 tbsp sesame oil

1 tsp olive oil

¼ tsp maple syrup

⅛ tsp curry powder

Vegetable Crudite

2 carrots, peeled & 2” sticks

4 stalks celery, 2” sticks

Cucumber, 2” sticks

Red pepper, triangles

Dried Cranberries

Dried Figs

Baguette or gluten-free crackers

Strawberry balsamic; place all ingredients in small saucepan and simmer for 15-20 minutes until the strawberries break down and the balsamic thickens. Remove from heat and cool.

Lemon dill hummus; Place all ingredients in blender or food processor and purée, scraping down sides every so often. Adjust the consistency if needed by adding a little more oil or lemon juice to thin the hummus. Season with salt and pepper.

Pickled beets; Place the beets in boiling water for 40-45 minutes until soft enough to cut. Remove from water and run under warm water, gently rubbing the skin, the skins should rub right off. Trim the tops off of the beets and cut the beets into 8-12 wedges each. Place in bowl or jar with the julienned onions for pickling. Add the vinegar, water, sugar, bay leaf, cinnamon stick, and pickling spice together in a pot and bring to a boil. Remove from heat and pour the liquid over the beets and onions, covering completely. Allow to pickle overnight.

Spiced Broccoli; Preheat oven to 375℉. Line a baking sheet with parchment paper. Place all the ingredients except for the broccoli, in a mixing bowl, and whisk together. Then toss the mixture with broccoli florets and roast in the oven, for 10-12 minutes. Remove from oven and cool, and place on your charcuterie board with other vegetables.

RecipesAmy HamiltonComment