Starter Vegan meals include One of my favorites .we love to serve baguette slices (toasted or not) with a nicely laid out display of goat cheese, basil leaves. Invite your guests to spread some goat cheese on the baguette slice. Then top with some of the basil leaves and tomatoes. Delicious, beautiful, and couldn’t be more accessible.
Some Ideas Of Starter Vegan Meals
Another idea we like is sautéed wild mushrooms on crostini. Sauté an assortment of chopped mushrooms with garlic and butter. Add little sherry vinegar, when soft. Mix with pepper and salt .then add fresh parsley. Spoon on top of toasted baguette slices .then garnish with more chopped parsley and a bit of grated parmesan cheese.
Using a food processor, blend soft goat cheese with fresh basil. Then add some lemon zest, salt, and a flavorful pepper black pepper. Serve with some sweet seeded crackers.
This dish takes a bit longer time to make. But slowly caramelize some onions over low heat until they are dark brown (about 30-40 minutes). Allow to cool, then stir into a mixture of equal parts cream cheese — sour cream and mayonnaise. Season liberally with salt, add a squeeze of lemon juice. And if you like, add a bit of chili powder. Great with potato chips and veggies.
If you want to be a bit exotic, serve Indian papadum. However, the dish is not accessible universally. But many grocery stores that have an ethnic food section carry in a package. Papadum, if you haven’t had them, are lentil crackers. They come uncooked and dry. You can either deep fry them in hot oil or cook them in the microwave (most prefer – less grease, crisper papadums, and much quicker). Each one takes about 1 minute on high to boil. You can serve with a cilantro chutney that you can make in a blender or food processor. Just grind one bundle of cilantro stalks. One bunch of mint leaves. One jalapeno or serrano pepper. Juice of half a lime, 1 tsp sugar, 1 tsp salt. And enough coconut milk to make the consistency of ketchup (about 2/3 cup). Delicious!
The Most Delicious Starters That Vegans Can Try
Finally, you can bake polenta (follow the package directions). It becomes quite firm as it cools. And you can cut it into bite-size squares. Then top it with a small dollop of pesto if you haven’t made pesto, just puree basil, garlic, olive oil, pine nuts, and either a tiny bit of lemon zest or juice. It should be thick enough to hold its shape when you put a small amount on top of the polenta. Naturally, you can put a variety of toppings on the polenta.borrowing from one of the above ideas; you could do the pesto and a sun-dried tomato piece. A fig chutney could be delicious too. Any number of packaged chutneys or dips could be perfect.