It makes perfect sense that the first time I had a charcuterie board I was at a wine tasting in Monterey, California. After all they are an elegant, hip, posh appetizer completely perfect for pairing with wines. A charcuterie board is a lovely selection of tasty finger foods that is curated onto one cutting board for a beautiful presentation and flavor combination. Most often they contain some sliced meat offerings, but today’s recipe for a Mediterranean vegan charcuterie board has lots of other great options for those on a plant-based diet. This recipe would also be perfect if you are looking for a vegetarian charcuterie board.
This vegan snack board is an excerpt from a brand new cookbook called, “Vegan Boards: 50 Gorgeous Plant-Based Snack, Meal, and Dessert Boards for All Occasions”. It is available for presale now and I have included my affiliate link to Amazon here for your convenience. The author, Kate Kasbee of the popular blog Well Vegan, shows you how to create 50 different plant-based boards. These stunning grazing boards will make your eyes and taste buds very happy! You will love all the dips spreads and finger foods!
Vegetarian Charcuterie Board
Although the recipe I have provided here is specifically vegan, this would also make a great vegetarian charcuterie board. The difference being that a vegetarian can also eat eggs and dairy products. Therefore you would not have to use vegan cheeses and could add Mediterranean cheeses to the board such as Feta, Pecorino, and Halloumi.
My appreciation to Harvard Common Press for allowing me to reprint this vegan charcuterie board recipe here. You are going to love these epic vegan charcuterie board ideas! The variety of textures and variety of flavor is just what true charcuterie boards should offer. It should be a wooden board loaded up with all the vegan dips, raw veggies, and other fresh ingredients that can find arranged in a beautiful way. It provides a pop of color and gives guests lots of options.
You’ll Love This Stunning Mediterranean Vegan Charcuterie Board
FRONTLIST | On Sale Date: February 2, 2021
Harvard Common Press
SERVES 6 TO 8
Fills a 20-inch (50 cm) round board
The countries surrounding the Mediterranean Sea are known for their abundance of fresh vegetables, wheat, olive oil, and herbs. Of course, this is a broad description of what the region has to offer; Mediterranean food is extremely diverse and it would be impossible to capture the influence of every culture on one board. Here, you’ll find familiar favorites like pita bread, hummus, and olives. My take on tabbouleh, a Middle Eastern salad, uses quinoa instead of the traditional bulgur, making it suitable for those with gluten allergies and sensitivities.
Vegan Charcuterie Board Ingredients
- 1 batch Quinoa Tabbouleh Salad
- 1 cucumber, thinly sliced (or bell peppers)
- 3 pita breads, sliced into triangles
- 1 batch Roasted Red Pepper Hummus
- 16 wheat crackers
- 1 cup (140 g) pomegranate arils
- ½ cup (70 g) manzanilla olives, drained
- ½ cup (70 g) kalamata olives, drained
- 1 (8-ounce [240 g]) jar marinated artichokes, drained
- 1 (9.5-ounce [266 g]) jar olive tapenade
- ¼ cup (35 g) capers
- 1 cup (240 g) Quick Pickled Red Onions
- 1 bunch radishes, trimmed and halved
- 10 figs, halved
- 2 cups (260 g) dried apricots
- 1 lemon, sliced into wedges
- 6 ounces (168 g) cherry tomatoes on the vine
- Fresh mint leaves, for garnish
How To Make A Vegan Grazing Board
1 Scoop the Quinoa Tabbouleh Salad into a medium bowl and place it near the left-center of the board. Fan the cucumber and most of the pita bread around the tabbouleh.
2 Transfer the Roasted Red Pepper Hummus to a small bowl and set it on the opposite side of the board. Fan the wheat crackers around the bowl.
3 Spoon the pomegranate arils, olives, artichokes, olive tapenade, pickled onions, and capers into small bowls and set them on the board. Fan the remaining pita bread along the edge of the board between the olive tapenade and the hummus.
4 Fill in gaps on the board with the radishes, figs, dried apricots, and lemon wedges. Place the cherry tomatoes in a small bowl off to the side and garnish the board with fresh mint.
You are now ready to serve! Printable recipe at bottom of post.
The Vegan Boards cookbook also includes the recipe for quinoa tabbouleh salad, roasted red pepper hummus, and quick pickled carrots and onions in case you would like to serve homemade. Those are below.
Vegan Snack Board Recipes:
Quinoa Tabbouleh Salad
SOY-FREE, GLUTEN-FREE, NUT-FREE Serves 4 to 6
- ½ cup (90 g) white quinoa
- 1 cup (240 ml) water
- 1 bunch curly parsley, finely chopped
- ¼ cup (15 g) fresh mint leaves, finely chopped
- 8 ounces (227 g) grape tomatoes, quartered
- 2 scallions (green part only), finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- Few twists of black pepper
Combine the quinoa and water in a small saucepan and bring to a boil over medium heat. Cover the saucepan and reduce the heat to low.
Simmer the quinoa for 10 minutes, or until the quinoa has completely absorbed the water. Remove from the heat and fluff the quinoa with a fork. Set aside to cool.
Add the parsley, mint, tomatoes, and scallions to a serving bowl.
To make the dressing, combine the olive oil, lemon juice, garlic, salt, and black pepper in a small jar. Secure the lid and shake vigorously to emulsify the ingredients.
Roasted Red Pepper Hummus
SOY-FREE, GLUTEN-FREE, NUT-FREE Makes 1½ cups (360 g)
- 1 (15-ounce [420 g]) can chickpeas, drained and rinsed
- ½ cup (75 g) roasted red peppers, roughly chopped
- 2 tablespoons (30 g) tahini
- 2 tablespoons (30 ml) lemon juice
- 1 clove garlic, roughly chopped
- ½ teaspoon salt
- 1 tablespoon (15 ml) olive oil
Combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and salt in the bowl of a food processor.
As you run the food processor, slowly drizzle the olive oil in through the top. Blend the hummus until completely smooth, about a minute. Taste and season with another pinch of salt if desired.
Scoop the hummus into a bowl, cover, and refrigerate until ready to serve on the Mediterranean Grazing Board (page 39).
Quick Pickled Carrots or Red Onions
GLUTEN-FREE, SOY-FREE, NUT-FREE
- 2 tablespoons (25 g) sugar
- ¾ cup (180 ml) rice vinegar
- ½ cup (120 ml) hot water
- ¼ teaspoon salt
- 8 ounces (224 g) carrots, peeled and julienned, or red onions, thinly sliced
- 1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced
Combine the sugar, rice vinegar, hot water, and salt in a quart-sized jar and secure the lid. Shake vigorously until the sugar and salt dissolve.
Add the carrots and sliced ginger to the jar and gently press down with a spoon to submerge the carrots and ginger in the pickling liquid. Secure the lid and allow the mixture to come to room temperature before transferring the jar to the fridge.
The flavor of these quick pickled will improve the longer they sit, so try to make them a day or two before serving the carrots on the Vegan Banh Mi Board or the red onions on the Mediterranean Grazing Board (page 39).
Printable Vegan Charcuterie Board Recipe
A good charcuterie board is balanced and perfect served alone. However, if this is for a big party and you want to have more vegan options to add to this charcuterie board, try adding a smaller board of vegan meats. Or a vegan cheese board with dairy-free cheese is another great way to bring more protein to the table.
I hope you enjoy these fabulous vegan charcuterie board ideas. The book has so many good ones! My other favorites were her Fresh Fruit Board, Bagel Sandwich Board and her Mini Bundt Cakes Board. Will you try making your own vegan charcuterie board? Share your pics on social media with #familyfocusblog!