Name: Mediterranean Vegan Charcuterie Board Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 cups Quinoa Tabbouleh Salad; 1 cucumber, thinly sliced; 3 pita breads, sliced into triangles; 1 1/2 cups Roasted Red Pepper Hummus 16 wheat crackers; 1 cup pomegranate arils; ½ cup manzanilla olives, drained; ½ cup Kalamata olives, drained; 1 8-ounce jar marinated artichokes, drained; 1 9.5-ounce jar olive tapenade; 1 cup Quick Pickled Red Onions; ¼ cup capers; 1 bunch radishes, trimmed and halved; 10 figs, halved; 2 cups dried apricots; 1 lemon, sliced into wedges; 6 ounces cherry tomatoes on the vine Fresh mint leaves, for garnish

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 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!

My appreciation to Harvard Common Press for allowing me to reprint this vegan charcuterie board recipe here. You are going to love these vegan charcuterie board ideas!

Stunning Mediterranean Vegan Charcuterie Board

Vegan Boards : 50 Gorgeous Plant-Based Snack, Meal, and Dessert Boards for All Occasions

Kate Kasbee
FRONTLIST | On Sale Date: February 2, 2021
ISBN: 9780760370513
Harvard Common Press
Page 39

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
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 Mediterranean 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