Vegan Charcuterie Board

Serving Size 3-4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Vegan Caramelized French Onion Dip:
2 large yellow onions, sliced into strips
1 tablespoon olive oil
1/4 teaspoon salt
½ package Nasoya Silken Tofu
1/2 cup vegan mayonnaise
1 teaspoon dry parsley
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 tablespoon soy sauce

Beet Tofu Hummus:
3 cups cooked chickpeas (approx. 1½ cups dry), peeled
250 g / ½ lb beets
1-2 garlic cloves, adjust to your preference
90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
1¼ tsp salt, more to taste
1 tsp cumin (optional)
½ package Nasoya Silken Tofu, diced
4-5 tbsp lemon juice
fresh parsley, to garnish (optional)
black and white sesame seeds, to garnish (optional)
extra virgin olive oil, to garnish (optional)

Whipped Avocado and Tofu Dip:
300 grams silken tofu, drained
1 large ripe avocado
½ packed cup coriander, roughly chopped
3 tablespoons olive oil
¼ cup sliced jalapeños in brine, drained
1 tablespoon jalapeño brine
finely grated zest 2 limes
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon caster sugar
1½ teaspoons sea salt
toasted sesame seeds and olive oil

Preparation

  1. For Vegan Caramelized French Onion Dip: In a large skillet, heat 1 tablespoon olive oil over medium heat. Saute the sliced onions for 8-10 minutes, until lightly browned. Turn the heat down to medium low and sprinkle with salt. Stir every 10 minutes, until the onions are golden brown and tender, about 40 minutes.
  2. Combine all ingredients in a blender. Blend until smooth and creamy.
  3. Enjoy chilled. Spread on crackers or dip with chips and veggies.
  4. Prefer a chunkier onion dip? Dice 1/3 of the caramelized onions and fold into the blended onion dip.
  5. For Beet Tofu Hummus: To cook your beets, you could bake, steam or boil them. I baked mine. To bake your beetroots, heat up the oven to 200° C / 390° F. Place washed beetroots in the middle of a large piece of kitchen foil. Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot’s size). Once the beetroots are cool enough to handle, peel the skin off.
  6. Pour cold Silken Tofu and lemon juice to the bottom of the blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly sliced beets and chickpeas.
  7. Process until smooth. If the mixture is a bit too thick, trickle cold water through the opening in the lid. Once the mixture becomes homogeneous and thick and your average blender starts to struggle (if you have a Vitamix or a similar hi-tech blender you probably will not need to worry about this) start making circles on the surface of your hummus mixture (in the direction of the turning blades) with a spatula (don’t dip the spatula in too deep as you don’t want to accidentally touch the turning blades). This simple action will prevent air pockets forming under the mixture’s surface, helping your blender process the heavy mixture.
  8. Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
  9. To serve, put hummus in a bowl. Drizzle with extra virgin olive oil (if you don’t care about it being oil-free), sprinkle some sesame seeds and chopped parsley on top.
  10. For Whipped Avocado and Tofu Dip: Place all the ingredients in a food processor and blend until silky-smooth
  11. Transfer to a serving bowl and top with sesame seeds and a drizzle of olive oil. Makes about 2 cups

Share this Recipe