A Trio of Canapes
Chava Eichner says: ‘Who doesn’t love those dainty little bites that look and taste so fabulous? With these suggestions you can add plenty of sparkle to your festive menu – or make these any time of year.!’
Here are just some ideas… Obviously the variations are endless, so get creative with fancy crackers, pretty leaves, herbs and the antipasti selection from your local deli or supermarket. Use gluten-free or wheat-free crackers or pumpernickel if appropriate
Tip: Canapés always look and taste best when they are freshly made. However, you can make the fillings, eg the paté or humous mixture, beforehand – just assemble the canapés before serving.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
30 minutes
Meal
- sides-light-meals-and-salads
Ingredients
Walnut and Lentil Paté
150g drained, cooked lentils
20g walnuts
1 tsp onion chutney
1 tbsp dried marjoram
1 tbsp soya sauce
Black pepper and sea salt
- Blend the paté ingredients with a hand blender or food processor until smooth.
- Adjust the seasoning to taste and serve with a little dollop of onion chutney, some pretty leaves and a piece of fresh fig.
Stuffed mini peppers
1 pack of sweet mini peppers, eg Tesco. If you can’t get hold of them, use cherry tomatoes instead
Add one teaspoon of chipotle paste (e.g. Waitrose own brand) to a quarter pot of humous. Alternatively, use some dairy-free pesto or harrissa paste instead to make your own flavoured humous.
- Carefully fill your mini peppers and place them on a cracker.
Humous and Sunblush tomatoes
A match made in heaven. Semi-dried (or sunblush) tomatoes are easily available now. If they come marinated in oil keep the leftover oil in the fridge afterwards and use it for salad dressing and marinades.
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Vegan ‘Baileys’ Irish Cream Liqueur
This is a delectable dairy-free homemade version of the very popular creamy alcoholic drink – we challenge you to tell the difference… Makes approximately 1 litre. This recipe has been…
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can’t believe it’s made from fruit – you can have it for dessert it’s so tasty. Photograph by Niki Webster. Nutritional…
Jackurkey with Apple Sauce
Enjoy for Christmas dinner, Boxing Day sandwiches, Sunday roast or just whenever you fancy! Jackfruit creates a fantastic texture and if you haven’t used it before, you’ll be really pleasantly…
No-bake Millionaire’s Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free 🙂
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it’s definitely a crowd-pleaser. This recipe was inspired by one of the old favourites…
Baked Biscoff Cheesecake
This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂
