Vegan Christmas Canapés

Are you ready to WOW your guests this Christmas with bite-sized delights that are totally vegan, indulgent and delicious?

Every good dinner party needs Canapés or nibblies of some sort! A few hours to yourself alone in a happy kitchen and you can whip up these four, easy and delicious canapés to wow the most skeptical of your friends.

They are designed so you don’t need to spend a fortune buying a million things and (perhaps) most ingredients will be in your pantry already. A lot of these vegetables are versatile and the four dishes work together so we use as much of each ingredient as possible. Always good to minimise waste at Christmas, right?!

Let’s get cracking! Put on some fun Christmas music, light a candle and get cooking!

 

You Shopping List (for 6 of each bite-sized Canapés)

1 wholewheat Baguette – 6 Portabello Mushrooms – A bag of baby potatoes – 1 cup Cherry tomatoes – 3 normal tomatoes – 1 Red Pepper– 1 Sweet Potato – 1 Aubergine – 1 PumpkinSpinach Pine nuts – 1 onion – Marinated Artichokes (most stores sell them) – Sun dried Tomatoes – Green Olives – Olive OilRosemaryBasilSpring Onion – 4 cloves GarlicSalt/Pepper

You will also need Pesto and Hummus. These can be either purchased or made fresh. I love making things, so have linked you easy recipes to make them, but most health-food stores sell Pesto that doesn’t contain any dairy, just check the label.

My favourite Vegan Pesto Recipe

My Hummus! 

Canapé 1: Rosemary Pesto Potato bites

You’ll need: 3 baby potatoes (1 will make 2 canapes), 2 tablespoons vegan pesto, 3 cherry tomatoes, Olive Oil, two springs Rosemary, salt and pepper

Simply half the baby potatoes and place them on a baking tray. (Sneaky tip – remove a slither from the bottom so  they sit flat. It’s all about presentation!)

Drizzle with olive oil, salt, pepper and rosemary and bake in the oven at 180 degrees for about 20 minutes. Test them after 20; they should be lovely and crispy. If they aren’t quite cooked, leave them in for another few minutes.

While these are baking – you can prep vegetables for other canapés and if you are making your own pesto and hummus, do that now.

Maybe have a sip of red wine…?

Lay out the cooked potatoes and top with a tiny scoop of pesto and finish with a halved cherry tomato. Perfection! Try not to eat them all before your guests arrive. Though a taste test is essential….

Canapé 2: Roasted Vegetable Stacks

 

You’ll need: 1 sweet potato, 1/2 aubergine, 1/2 cup of cubed pumpkin, basil, olive oil and salt.

Cut cute circles of sweet potato (remember they will shrink a little in the oven), cut your pumpkin into cubes and place both on a baking tray with some oil and sea salt. (you can bake these at the same time as your baby potatoes.)

Turn them after ten minutes and bake for approximately 20 minutes in total.

Slice up your Aubergine in the same way and take off the edges so that your slices are a similar size to the sweet potato. (Mine became squares, which looked very cute!)

KEEP ALL YOUR VEGETABLE SCRAPS. There will be minimal waste this Christmas 🙂

Lay out the aubergine slices on a baking tray – give a little drizzle of olive oil and pop them under the grill for about five minutes each side (or until nice and brown.)

Layer your sweet potato and aubergine into a little stack, finishing with a basil leaf and  a little cube of cooked pumpkin.

Canapé 3: Mini Bruschetta Trio

For this Canapé – one of the most important things is finding a lovely baguette. Slice it up as thin as you can and pop the slices under the grill about half an hour before you’re ready to serve. This will give you plenty of time to present them nicely!

Simple Tomato Bruschetta:

In a little bowl combine three diced tomatoes, five basil leaves, a drizzle of olive oil, salt and pepper. Before placing the mixture onto the baguette, scrape a clove of garlic over the bread to add extra flavour!

Artichoke and Olive Bruschetta:

This could not be simpler 🙂 Combine one diced red pepper with a cup of diced green olives and lay the lovely mixture onto your baguette slice. Olives will have their own moisture, so you likely won’t need to add oil. Finish off with a chunky marinated artichoke.

Hummus and Sun dried Tomato Bruschetta:

Spread your baguette slice with hummus, add sliced red pepper and a sun dried tomato. Simple, divine, easy!

Canapé 4: Stuffed Garlic Mushrooms

You’ll need: 6 Portobello Mushrooms, 3 cloves garlic, 1/2 cup pine nuts, the Stuffing (recepie to follow), Olive Oil, Salt and Pepper.

The stuffing for these yummy mushrooms is going to be the “cast-offs” from the rest of your cooking preparation. Hear me out: I promise I’m a genius. While cooking, I threw all the leftover vegetables into a saucepan with an onion and it ended up being the hero of the day.  I recommend chucking all of your “stuffing” ingredients into a saucepan as early as possible so it has time to really marinate and gather flavour.

My stuffing:

All aubergine cast-offs, diced, all pumpkin cast offs, diced, All extra/leftover mushrooms (diced), 1 onion, diced, 2 cloves of garlic, crushed and diced, 1 cup of spinach, 2 stalks of spring onion, Olive Oil, Salt and Pepper.

Start by sautéing the diced onion and garlic with your olive oil and let them brown a little. Lower the heat and add all vegetables. Keep stirring occasionally so that nothing sticks to the bottom of the pan. After these have been cooking for a while, add the spring onion, spinach and seasoning. Leave on a low heat until you’re ready to serve.

The Canapé: 

Lay six Portobello mushrooms onto a baking tray and either drizzle with some olive oil or put a naughty blob of vegan butter on each (the flavour is amazing!), season, put a little crushed garlic and bake for no more than fifteen minutes.

When cooked and look juicy, place them onto a serving plate, spoon in some Stuffing and finish off with a sprinkle of pine nuts.

YUMMY!

Have a very merry Christmas!

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Hannah Ellis

Food Editor

Hannah is an actor and writer living in Manchester, UK. As well as all things theatre, Hannah's passionate about animal rights, travelling (home to Australia when possible!) and making incredible plant-friendly meals. In her spare time, she sneaks off to spread the vegan message on her website, oopsimavegan.com. Hannah has been a healthy, happy vegan for nearly three years.

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