Vegan Charcuterie Recipe

Roast broccoli

Preheat oven to 425°F (220°C). Toss broccoli florets with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, turning once, until edges are browned and stems are tender. Remove from oven and let cool slightly.

Make vegan tonnato

While broccoli roasts, combine tofu (or white beans), roasted almonds, rinsed capers, Dijon, lemon juice, 3 tbs olive oil and the nori sheet (torn into pieces) in a food processor. Blend until smooth, scraping down sides. Add 1–2 tbs water to loosen if needed. Taste and add up to 1/4 tsp salt and more lemon if desired. The sauce should be creamy and spreadable, similar to classic tonnato.

To serve: Spread a spoonful of vegan tonnato on a platter or individual pieces of roasted broccoli, or drizzle the sauce over the florets. Sprinkle a few chopped almonds or extra capers on top if desired.

Heat 2 tbs olive oil in a skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and transfer to a bowl.

While still warm, add red wine vinegar, soy sauce, thyme, red pepper flakes, and a pinch of salt and pepper. Toss to combine. Let marinate at room temperature for at least 20 minutes (or refrigerate up to 2 days). Bring to room temperature before serving.

Preheat oven to 425°F (if not already). Toss carrots with 1.5 tbs olive oil, smoked paprika, maple syrup and 3/4 tsp salt on a baking sheet in a single layer. Roast 20–25 minutes until tender and caramelized, shaking the pan once halfway through.

While carrots roast, mix parsley, lemon zest and 2 tbs olive oil in a small bowl to make herb oil. When carrots are done, arrange on a platter and drizzle with herb oil. Adjust seasoning with a little extra salt or lemon if needed.

Combine drained roasted peppers, olives, 2 tbs olive oil, 1 tbs vinegar, sliced garlic, oregano and black pepper in a bowl. Toss gently to coat. Let sit at room temperature for at least 15 minutes to allow flavors to meld (can be refrigerated up to 24 hours). Bring to room temp before serving.

Preheat oven to 400°F (200°C). On a baking sheet, toss dried chickpeas with 1 tbs olive oil, smoked paprika, cumin and 1/2 tsp salt. Spread in a single layer and roast 25–35 minutes, shaking pan every 8–10 minutes, until chickpeas are deeply golden and crunchy. If desired, sprinkle toasted sesame seeds during the last 5 minutes. Let cool completely — they will crisp further as they cool.

Arrange roasted broccoli with vegan tonnato, marinated mushrooms, smoky roasted carrots, marinated peppers & olives, and roasted chickpeas on a large platter or board. Scatter parsley leaves and lemon wedges around the board. Offer crackers or sliced baguette alongside. Label or note any items containing nuts (almonds in the tonnato) and tofu/beans for allergy/info.

Serve at room temperature. Roasted vegetables and marinated items are best made a few hours ahead; finish herb oil and tonnato just before serving for brightness.