You might know someone who says, “A vegan platter? Well, what are we even supposed to serve?” If so, you can show them this detailed—though not exhaustive—list of foods that are suitable for a vegan platter.
As a bonus, we’ve included a recipe for a super simple spread.
It's great if the platter includes the following categories: fruit, vegetables, nuts, something special, something crunchy, something creamy. Choose fruit and vegetables based on the season and what looks most appealing. The platter will feel extra classy if you choose a unifying theme (it can be simple, like “red color” or “rosemary,” or more thematic, like “Middle East” with pita bread, pomegranate, dates, pistachios, and hummus).
Fruit:
- Strawberries
- Grapes
- Melon
- Dates
- Figs (dried or fresh)
- Pomegranate
- Persimmon (vanilla variety)
- Jumbo raisins
- Dried apricots
- Prunes
- Olives
…
Vegetables:
- Cherry/date tomatoes
- Sun-dried tomatoes in oil
- Bell pepper sticks or roasted marinated peppers
- Cucumber sticks or pickles
- Red radishes
- Kohlrabi slices
- Marinated artichokes
…
Nuts:
- Walnuts
- Almonds
- Cashews
- Pistachios
…
Something Special:
- Smoked tofu
- Chiko with rosemary and pepper
- Buck (vegan cheese)
- Almond wheel (vegan cheese)
- Vegan pâté
…
Something Crunchy:
- Salty crackers of all kinds and shapes
- Tortilla chips
- Bruschetta
- Flatbreads (like pita)
- Grissini (breadsticks)
- Wasa crispbread
- Taralli
…
Something Creamy/Spreadable (dips/spreads):
- Guacamole
- Hummus
- Muhammara
- Baba ganoush
- Bean spread
- Salsa rosa
…
White Bean and Rosemary Spread
Ingredients:
- 250 g cooked cannellini beans
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 1 garlic clove
- A pinch of salt
- Lemon juice (to taste, about half a lemon)
Instructions:
In a small saucepan, heat the olive oil with the rosemary sprigs and the peeled whole garlic clove. Once it starts to sizzle, remove from heat and let it sit for at least 5 minutes.
Remove the rosemary sprigs (you can snack on the crispy leaves or add a few to the spread for a stronger rosemary flavor).
In a food processor, blend the beans, lemon juice, pinch of salt, the sautéed garlic clove, and the infused oil until smooth. Add a little water if needed to adjust the consistency.
Serve the bean spread in a pretty shallow bowl, drizzled with a bit of olive oil and garnished with rosemary.
Tastes especially great with: Italian crackers, tomatoes, and rosemary Chiko.
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.
