Charcuterie plates, traditionally reserved for cured meats and the like, are so in need of a shake-up. More specifically, a plant-based shake-up. So, here it goes…the cooler, hipper, healthier cousin to the meat-based charcuterie plate: the plant-based charcuterie board. This intensely flavorful beauty offers an abundance of colors and textures (way beyond cured meats). It’s also rich in fiber, protein, and vitamins (including A and C). Make this for a distinguished party appetizer or light and fancy snack. Cheers!
CHARCUTERIE BOARD
Vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull inspired by The Natural Gourmet Institute
Marinated Tofu Ingredients
• 10 oz. Extra Firm Sprouted Tofu (I used Wildwood Organic High Protein)
• ¼ cup fresh-squeezed lemon or orange juice
• 2 Tbsp. rice vinegar
• 2 Tbsp. chili sauce or Sriracha
• 1 Tbsp. tamari
• 1 tsp. garlic granules
Pickled Onion Ingredients
• 2 spring onions, thinly sliced
• 1 shallot or ¼ red onion, thinly sliced
• ¾ cup rice vinegar
• ¼ cup water
• 1 tsp. maple syrup
• pinch of pink Himalayan salt
• pinch red chili flakes
Roasted Balsamic Carrot Ingredients
• 6 large rainbow carrots, peeled and sliced into matchsticks
• 2 Tbsp. balsamic vinegar (4% acidity is best)
• 1 tsp. olive oil, optional
• pinch of pink Himalayan salt
• freshly ground pepper
Shiitake Bacon Ingredients
• 1 lb. shiitake mushrooms, trimmed and thinly sliced
• 1 Tbsp. liquid smoke
• 2 Tbsp. olive oil
• 1 tsp. pink Himalayan salt
• pinch of freshly ground black pepper
Sautéed Shishito Pepper Ingredients
• 1 lb. Shishito peppers
• broth or water, for sautéing
• pinch of pink Himalayan salt
• pinch red chili flakes
Additional Items to serve
• Sliced Chao Cheese (Coconut Herb), for something creamy
• Horseradish garnished with thyme and dill, for some fiery flare
• Olives (I used Castelvetrano), for spice and zing
• Crakers (I used Simple Mills Rosemary GF Crackers and Mary’s Gone Crackers)
Marinated Tofu Method
• Preheat oven to 375 degrees F.
• Line a baking sheet with parchment paper.
• Slice tofu and cut in half (on a diagonal) into triangles and transfer to a shallow, glass pyrex baking dish.
• Whisk together marinade ingredients and pour over tofu.
• Turn tofu to coat and set aside for 10-15 minutes.
• Once marinated, bake at 375 degrees F for 30 minutes, turning halfway through to brown on both sides, or until crisp around the edges.
Pickled Onion Method
- In a mason jar, whisk together rice vinegar, water, maple syrup, salt and pepper flakes.
- Add sliced onions, stir, cover and let set for about an hour or more.
Roasted Balsamic Carrot Method
• Preheat oven to 375 degrees F.
• Line a baking sheet with aluminum foil.
• Peel and slice carrots, toss in a large bowl with balsamic vinegar, olive oil, salt and pepper.
• Transfer to lined baking sheet and bake for about 30 minutes, turning halfway through to brown on both sides, or until crisp around the edges.
Shiitake Bacon Method
• Preheat oven to 375 degrees F.
• Line a baking sheet with aluminum foil or parchment paper.
• Trim and slice mushrooms, toss in a mixing bowl with liquid smoke, olive oil, salt and pepper.
• Transfer to lined baking sheet and bake for about 30 minutes, turning halfway through to brown on both sides, or until crisp around the edges.
Sautéed Shishito Pepper Method
• In a large nonstick skillet over medium-high heat, sauté Shishito peppers using water or veggie broth and turn to brown on all sides.
• Season with salt and pepper.
Notes
• It’s best to prep everything a day in advance, so your onions have enough time to pickle and you’re not dealing with too much prep work.
• All the items that need baking (marinated tofu, carrots and shiitake bacon) can be baked at the same time and at the same temp.
Thrive on,
Coach Jentry