Recipe

Vegan Antipasti Platter

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vegan antipasti platter
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2 servings
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🌱➡️ ingredients
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🔆 hummus
•1 can chickpeas drained
•1 tbsp olive oil
•2 tbsp tahin
•2 garlic gloves pressed
•1 tbsp parsley fresh
•1/2 tbsp cumin powder
•1 tbsp chili flakes
•salt and pepper
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🔆 ajvar
•3 red bell pepper, halved and cored
•1 Aubergine sliced
•2 garlic gloves pressed
•1 hot pepper chopped
•1/2 onion chopped
•3 tbsp olive oil
•1 tbsp vinegar
•2 tbsp lemon juice
•salt and pepper
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🔆 wild garlic pesto
•150g wild garlic
•15g salt
•40g pine nuts
•Olive oil
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🔆 vegan meatballs
•100 g Brown lentils
•1 onion chopped
•2 garlic gloves pressed
•150g mushrooms
•2 tbsp wheat flour
•1 tsp mustard
•3 tbsp parsley chopped
•salt and pepper
•1 tsp paprika powder
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🔆 further
•vegetables, nuts, bread or whatever you like to put on your plate
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🌱➡️ ingredients
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1) For the hummus put all ingredients in a mixer and blend till it’s creamy.
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2) For the ajvar bake pepper and aubergine for about 15 minutes in the oven (200°C). Put some oil in a skillet and fry onions and garlic. Add pepper, aubergine and chili and simmer for about 15 minutes. Put all ingredients in a mixer and blend till it’s creamy, then simmer for another 2 hours.
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3) For the pesto put all ingredients in a mixer and blend till it’s creamy.
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4) For the meatballs first prepare the lentils according to the instructions on the packet and drain. Put oil in skillet and fry onions and garlic. Add mushrooms and fry for about 5 minutes. Put all ingredients in a mixer and blend. It should not be creamy rather chunky.
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5) Put all ingredients on a plate and top with vegetables, bread, antipasti or whatever you like to – enjoy! 😊🌻
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🇩🇪 Auf meinem Blog findet ihr ebenfalls die deutschsprachige Version des Rezeptes. Link siehe Bio.
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