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.

VEGAN ANTIPASTO SALAD RECIPE - (4.1/5)

Vegan Antipasto Salad Recipe - (4.1/5) image

Provided by á-4939

Number Of Ingredients 15

Ingredients

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.

ROASTED VEGGIE ANTIPASTO

Roasted Veggie Antipasto image

This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.

Provided by Debi

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 9h55m

Yield 36

Number Of Ingredients 20

Ingredients

1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ cups fresh green beans, cut into 1/2-inch pieces
1 large white onion, finely chopped
12 cloves garlic, pressed
1 head broccoli, finely chopped
½ head cauliflower, finely chopped
2 stalks celery, finely chopped
2 cups finely chopped fresh mushrooms
¼ cup olive oil
2 cups ketchup
4 tomatoes, peeled and chopped
¾ cup white vinegar
1 dash balsamic vinegar
salt and ground black pepper to taste
1 (6 ounce) can pitted black olives, drained and coarsely chopped
1 (5 ounce) jar pitted green olives, drained and coarsely chopped
1 bunch fresh basil, chopped
12 half-pint canning jars with lids and rings

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 7.2 g, Fat 2.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 292.2 mg, Sugar 4.5 g

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