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Vegan Hors D'Oeuvre

A quick and simple appetizer plate that combines salad vegetables with a variety of sauces, dips and vegetarian tapas.

Ingredients

Vegan Hors D'Oeuvre - photo courtesy of Anna Varney-WongSalad:
¼ cup chopped red peppers
4 grated carrots
¼ cup sliced cherry tomatoes
¼ cup sliced mushrooms
Sliced fresh bread or crackers
2 cloves minced garlic
1 Tbsp margarine

Dressings:
1 Tbsp pesto
1 Tbsp hot/chilli sauce
1 Tbsp hummus
1 Tbsp olive tapenade
1 Tbsp chopped raw onion
Coriander
1 Tbsp onion marmalade/chutney
1 Tbsp toasted sesame seeds

Cooking Instructions

  • Grill the grated carrots in margarine and garlic.
  • Grill the mushrooms in margarine and garlic.
  • Grind the toasted sesame seeds.
  • Arrange the salad ingredients around a plate.
  • Arrange the sauce dressings in chinese soup spoons around the plate.
  • Serve on top of bread.
Serves 2 people

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