Free Shipping Easy Returns Secure Payments
  1. Back to homepage
  2. Recipes
  3. Vegan Grazing Platter

Vegan Grazing Platter

Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes: 1

150 g raw cashews, soaked, drained, rinsed
2 unit garlic clove, peeled, stem removed
0.5 tsp. salt
1  yeast flakes
1 tsp. white vinegar, distilled
1 tsp. onion powder
1  Dijon mustard
120 g vegetable stock, cooled
1 tsp. black peppercorns, optional, coarsley ground
1 tsp. pink peppercorns, optional, crushed
1 sprig of fresh rosemary, destalked
0.5  olive oil


175 g plain flour
1 tsp. caster sugar
1 tsp. salt
120 g water
25 ml olive oil
30 g mixed seeds, optional
  sea salt flakes, optional, as needed


200 g vegan mayonnaise
60 g milk, unsweetened non-diary
0.5 tsp. apple cider vinegar
0.5 tsp. salt
2 unit garlic clove, peeled, stem removed, crushed
5 g fresh parsley, destalked, finely chopped
1 tsp. fresh dill, finely chopped
1 tsp. onion powder
1 tsp. paprika
  salt, as needed
  pepper, as needed


250 g tinned chickpeas, drained, liquid reserved
55 g aquafaba
60 g tahini
30 g olive oil
20 g baby spinach
15 g fresh parsley, destlked
1 unit lemon, juice of
0.5 unit garlic clove, peeled, stem removed, crushed
0.5 tsp. ground cumin
0.25 tsp. salt


300 g cucumber, trimmed, cut to fit the feed tube
100 g carrot, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
1 unit celery stalk, trimmed


  pitta breads, as needed
  breadsticks, as needed
  mixed nuts, as needed
  grapes, as needed
  olives, as needed
  cherry tomatoes, as needed

Instructions

STEP 1/8

Place the cashews in a medium heatproof bowl, cover with boiling water and allow to soak for 1 hour

Drain and rinse the soaked cashews

STEP 2/8

Preheat the oven to 180ºC

Line the ramekins with baking paper

Line a large baking tray with parchment paper

Attach the blender to the power unit and ensure it is locked into place

STEP 3/8

Add the first 8 items of Ingredients 1 (soaked cashews, garlic, salt, yeast, vinegar, onion powder, mustard, stock) into the blender goblet

Attach the lid and ensure it is securely closed

Blend on Max speed for 20-30 seconds until smooth

Divide the mixture evenly between the two ramekins

Place the ramekins onto the baking tray

Garnish with the remaining Ingredients 1 of your choice (black or pink peppercorns, rosemary, olive oil)

Bake at 180°C for 30 minutes

Remove from the oven and leave to cool at room temperature

Once cooled, place the ramekins in the fridge to chill completely

STEP 4/8

Preheat the oven to 200ºC

Assemble the food processor bowl onto the power unit

Fit the Dough tool to the food processor bowl

Add the first 3 items of Ingredients 2 (flour, sugar, salt) into the food processor bowl

Attach the lid and ensure the pusher is in the feed tube

Mix on medium speed until combined

While the machine is running, gradually pour the next two items of Ingredients 2 (water, olive oil) into the food processor bowl

Mix until the dough comes together

Transfer the dough onto a lightly floured surface

Roll out to a thin rectangle, prick all over with a fork

Brush with a little water

Add the next item of Ingredients 2 (mixed seeds) onto the dough, use the rolling pin to press the seeds into the dough

Cut into pieces to the desired shape

Transfer onto the lined baking tray and prick again with a fork

Lightly brush with water

Sprinkle with the remaining Ingredients 2 (sea salt flakes) over the crackers

Bake at 200ºC for 12-15 minutes until golden brown

Remove from the oven and let cool completely

STEP 5/8

Clean the food processor bowl and fit the Knife blade

Assemble the food processor bowl onto the power unit

Add Ingredients 3 (mayo, milk, vinegar, salt, garlic, herbs, spices, seasoning) into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Blend on high speed until smooth

Transfer the mixture to a serving bowl and set aside

STEP 6/8

Clean the food processor bowl and fit the Knife blade

Assemble the food processor bowl onto the power unit

Add Ingredients 4 (chickpeas, chickpeas liquid, tahini, olive oil, spinach, parsley, lemon juice, garlic, cumin, salt) into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Blend on high speed until smooth

Transfer the mixture to a clean serving bowl and set aside

STEP 7/8

Clean the food processor bowl

Assemble the food processor bowl onto the power unit

Fit the dicing grid into the feed tube

Dice Ingredients 5 (cucumber, carrots, red pepper, celery) into the food processor bowl using the dicing pusher

Transfer the crudites to the serving board

Remove the camembert from the ramekins

Place on a large serving board alongside the hummus, ranch dip and crackers

Place the crudites on the serving board

STEP 8/8

Serve with vegan cheeses, breadsticks, olives, cherry tomatoes, grapes and nuts

  1. Back to homepage
  2. Recipes
  3. Vegan Grazing Platter

Vegan Grazing Platter

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
Show me the recipe
lorem ipsum
Servings:4
Makes:1

Ingredients


150 g raw cashews, soaked, drained, rinsed
2 unit garlic clove, peeled, stem removed
0.5 tsp. salt
1  yeast flakes
1 tsp. white vinegar, distilled
1 tsp. onion powder
1  Dijon mustard
120 g vegetable stock, cooled
1 tsp. black peppercorns, optional, coarsley ground
1 tsp. pink peppercorns, optional, crushed
1 sprig of fresh rosemary, destalked
0.5  olive oil


175 g plain flour
1 tsp. caster sugar
1 tsp. salt
120 g water
25 ml olive oil
30 g mixed seeds, optional
  sea salt flakes, optional, as needed


200 g vegan mayonnaise
60 g milk, unsweetened non-diary
0.5 tsp. apple cider vinegar
0.5 tsp. salt
2 unit garlic clove, peeled, stem removed, crushed
5 g fresh parsley, destalked, finely chopped
1 tsp. fresh dill, finely chopped
1 tsp. onion powder
1 tsp. paprika
  salt, as needed
  pepper, as needed


250 g tinned chickpeas, drained, liquid reserved
55 g aquafaba
60 g tahini
30 g olive oil
20 g baby spinach
15 g fresh parsley, destlked
1 unit lemon, juice of
0.5 unit garlic clove, peeled, stem removed, crushed
0.5 tsp. ground cumin
0.25 tsp. salt


300 g cucumber, trimmed, cut to fit the feed tube
100 g carrot, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
1 unit celery stalk, trimmed


  pitta breads, as needed
  breadsticks, as needed
  mixed nuts, as needed
  grapes, as needed
  olives, as needed
  cherry tomatoes, as needed

Instructions

STEP 1/8

Place the cashews in a medium heatproof bowl, cover with boiling water and allow to soak for 1 hour

Drain and rinse the soaked cashews

STEP 2/8

Preheat the oven to 180ºC

Line the ramekins with baking paper

Line a large baking tray with parchment paper

Attach the blender to the power unit and ensure it is locked into place

STEP 3/8

Add the first 8 items of Ingredients 1 (soaked cashews, garlic, salt, yeast, vinegar, onion powder, mustard, stock) into the blender goblet

Attach the lid and ensure it is securely closed

Blend on Max speed for 20-30 seconds until smooth

Divide the mixture evenly between the two ramekins

Place the ramekins onto the baking tray

Garnish with the remaining Ingredients 1 of your choice (black or pink peppercorns, rosemary, olive oil)

Bake at 180°C for 30 minutes

Remove from the oven and leave to cool at room temperature

Once cooled, place the ramekins in the fridge to chill completely

STEP 4/8

Preheat the oven to 200ºC

Assemble the food processor bowl onto the power unit

Fit the Dough tool to the food processor bowl

Add the first 3 items of Ingredients 2 (flour, sugar, salt) into the food processor bowl

Attach the lid and ensure the pusher is in the feed tube

Mix on medium speed until combined

While the machine is running, gradually pour the next two items of Ingredients 2 (water, olive oil) into the food processor bowl

Mix until the dough comes together

Transfer the dough onto a lightly floured surface

Roll out to a thin rectangle, prick all over with a fork

Brush with a little water

Add the next item of Ingredients 2 (mixed seeds) onto the dough, use the rolling pin to press the seeds into the dough

Cut into pieces to the desired shape

Transfer onto the lined baking tray and prick again with a fork

Lightly brush with water

Sprinkle with the remaining Ingredients 2 (sea salt flakes) over the crackers

Bake at 200ºC for 12-15 minutes until golden brown

Remove from the oven and let cool completely

STEP 5/8

Clean the food processor bowl and fit the Knife blade

Assemble the food processor bowl onto the power unit

Add Ingredients 3 (mayo, milk, vinegar, salt, garlic, herbs, spices, seasoning) into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Blend on high speed until smooth

Transfer the mixture to a serving bowl and set aside

STEP 6/8

Clean the food processor bowl and fit the Knife blade

Assemble the food processor bowl onto the power unit

Add Ingredients 4 (chickpeas, chickpeas liquid, tahini, olive oil, spinach, parsley, lemon juice, garlic, cumin, salt) into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Blend on high speed until smooth

Transfer the mixture to a clean serving bowl and set aside

STEP 7/8

Clean the food processor bowl

Assemble the food processor bowl onto the power unit

Fit the dicing grid into the feed tube

Dice Ingredients 5 (cucumber, carrots, red pepper, celery) into the food processor bowl using the dicing pusher

Transfer the crudites to the serving board

Remove the camembert from the ramekins

Place on a large serving board alongside the hummus, ranch dip and crackers

Place the crudites on the serving board

STEP 8/8

Serve with vegan cheeses, breadsticks, olives, cherry tomatoes, grapes and nuts

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes