Vegetarian Antipasto Platter

Leave off the cheese for a vegan option.

Vegetarian antipasto platter.

Pick your veggies pick your beans pick your cheese.
6 to 8 oz.
Ingredients 3 medium carrots cut into 3 inch long sticks.

There will be vegans in attendance.
This platter features marinated grilled peppers zucchini and eggplants sweet and sour onions pesto cream cheese smoky tempeh and many other goodies.
12 cup cured black and green olives.

In the past ive done charcuterie and cheeses with interesting dips like muhammara or trapanese pesto fresh fruit olives baby greens and homemade bread turned into crostini.
Drizzle with a little oil and sprinkle with salt and pepper.
Well there are so many amazing vegan options to make a vegan antipasto platter and i thought that i should tell you about them.

Decide whether or not you want your greens and dig in.
1 medium zucchini cut lengthwise into eighths then into 3 inch long sticks.
Its great for a simple dinner with some crusty bread and cheese or maybe as a first course followed by a light pasta or a not so light pizza.

For this platter i headed straight to the bulk olive section of our local grocery store and stocked up on containers of olives roasted red peppers you can also make your own marinated artichoke hearts peppadew peppers roasted tomatoes and roasted garlic.
Lets celebrate summer with this amazing antipasto platter friends.
2 large stalks celery cut into 3 inch long sticks.

Mash yolks with mayonnaise mustard and salt then stir through chives.
I figure it would be easiest to just do a mostly vegan spread and since its in the afternoon no actual sit down meal.
Many of you asked me how to go about making a vegan antipasto platter when all they can think about is a traditional cheese and charcuterie platter.

Vegetarian antipasto hummus platter.
2 medium red bell peppers cut into long thin strips.
Place in a plastic bag such as a freezer bag snip off the end and pipe the filling back into the whites.