Best Vegan Antipasti Recipes

VEGAN ANTIPASTI

Vegan Antipasti image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 28

Ingredients

1/4 cup red wine vinegar
1 tablespoon chopped fresh basil
1 tablespoon minced garlic
2 teaspoons chopped fresh oregano
Spike seasoning, to taste, available in health food stores
Freshly ground black pepper, to taste
1/4 cup olive oil
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon sea salt
1 teaspoon pepper
2 portobello mushrooms, peeled, bottom part of stem removed
1 pound tofu, firm, sliced into 1/2-inch pieces
1 large red bell pepper, seeded and cut into 1-inch cubes
1 large yellow bell pepper, seeded and cut into 1-inch cubes
1 large green bell pepper, seeded and cut into 1-inch cubes
1 bunch asparagus, cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch cubes
15 slices veggie pepperoni, halved
1/4 cup black olives, pitted and cut in half
1/4 cup pepperoncini, seeded and cut in half
1/2 cup sun-dried tomatoes, soaked in warm water and halved
1 tablespoon capers, whole
1 tablespoon garlic, minced
2 tablespoons fresh basil, chiffonade
1/2 tablespoon fresh oregano, chopped

Steps:

For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.

ANTIPASTO SALAD

Antipasto Salad image

Veggie-loaded Antipasto Salad with white beans (or Tuna), artichoke hearts, olives, capers, fresh veggies, red onion, lots of herbs, tossed in a simple Italian dressing. Vegan and Low Carb adaptable!

Provided by Sylvia Fountaine | Feasting at Home

Categories salad

Time 23m

Number Of Ingredients 23

Ingredients

2 cups green beans or yellow wax beans, blanched (see notes)
14 ounce can white beans (rinsed and drained), or 1 can albacore tuna, drained, or sub chickpeas or other beans.
14-ounce can artichoke hearts in water, drained
6-ounce can black olives, 1-1 1/2 cups ( or 1 cup kalamata olives)
1 cup celery, chopped (optional)
1/2 cup roasted peppers
1 cup cherry tomatoes, halved
1 bell pepper, diced
1/4 cup red onion, thinly sliced
2 tablespoon capers
1/2 cup flat-leaf parsley, chopped
1/4-1/2 cup basil, chopped
optional: baby mozzarella balls
1/3 cup olive oil
2 tablespoons red wine vinegar, more to taste
1 tablespoon lemon juice
1 finely minced garlic clove
1 tablespoon shallot, finely minced
1/2 teaspoon maple or honey (optional- see notes)
1 teaspoon Italian seasoning (or dried oregano)
1/4 tsp salt, more to taste
1/2 tsp pepper
pinch chili flakes

Steps:

Gather your ingredients for the salad.
Blanch the green beans: Bring a medium pot of salted water to a boil, add green beans and simmer until vibrant and just tender, 3-4 minutes. Drain, rinse in cold water.
In a large bowl, add the drained beans (or drained tuna), drained artichoke hearts, drained olives, chopped celery, roasted peppers, cherry tomatoes, bell pepper, red onions, capers and fresh herbs. Add baby mozzarella balls if using.
Whisk dressing ingredients together in a small bowl.
Gently fold in the dressing into the salad, until combined. Taste, and add more salt or vinegar as needed-flavor will vary here based on what specific canned goods you are using.
Chill until serving time.
Salad will keep 4 days in the fridge.

Nutrition Facts : Calories 263 calories, Sugar 5.8 g, Sodium 621.3 mg, Fat 15.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 7.3 g, Protein 13.8 g, Cholesterol 18.1 mg