Best Vegan Antipasto Recipes

Vegan Antipasto Salad Recipe - (4.1/5) image

Provided by á-4939

Number Of Ingredients 15

1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons sugar
2 tablespoons Dijon-style mustard
1/2 tablespoon dried basil, crushed
1/4 teaspoon balck pepper
4 cloves garlic, minced
2 cups fresh spinach
8 slices vegan ham
12 slices vegan pepperoni
2 1(5-ounce) cans garbanzo beans, rinsed & drained
1 cup marinated artichoke hearts
1 cup thinly sliced red onion
1/2 pitted black olives, halved
2 cups chopped tomatoes

Steps:

To make dressing, in a small bowl whisk together oil, vinegar, sugar, mustard, basil, pepper and garlic; set aside. In a large bowl add spinach leafs, garbanzo beans, artichokes, onion, olives and tomatoes; stir gently. Roll up vegan ham slices and cut them into 1 inch pieces. Add to salad. Chop up the vegan pepperoni into small bite size pieces. Add to salad and gently mix together. Let salad chill in refrigerator until ready to eat. Drizzle salad dressing over salad before serving.

Vegan Antipasto image

Number Of Ingredients 9

Steps:

Dressing: In a blender, combine vinegar, oil, garlic, and agave; blend until smooth.
Make Salad: Add dressing to mixed greens using as much or as little as desired.
Plate the salad and top with candied walnuts and vegan feta.
Quarter the artichoke hearts and red peppers and top salad.