A vegan charcuterie board is the ultimate party starter! Here’s how to transform simple ingredients like plant-based cheese, fruits, and veggies into a feast for the eyes.
Back in the day, you couldn’t have a party without a crudité platter with sliced cucumbers, celery sticks, broccoli florets, and other crunchy fresh veggies. While crudité platters are definitely still a thing, charcuterie boards have taken party appetizers to the next level.
What Is Usually on a Charcuterie Board?
Technically speaking, charcuterie refers to cured meats, and traditionally, charcuterie boards were mostly made up of sliced meats and sausages, with some nuts, crackers, cheeses, and spreads added to round things out.
These days, there are dessert charcuterie boards, fruit charcuterie boards, and yes, vegan charcuterie boards! The name has come to describe any kind of food artfully arranged on a board. And let’s be real: fruits and veggies look way more appetizing and colourful on a board than all those sliced meats!
Why You’ll Love This Vegan Charcuterie Board
Here’s why this vegan charcuterie board is a guaranteed hit at any party:
- Beautiful . They say that we eat with our eyes before our mouths. And when it comes to vegan charcuterie boards, that’s certainly the case! A carefully arranged vegan charcuterie board looks like a work of art, making it an ideal snack centerpiece.
- Delicious . Although vegan charcuterie boards are aesthetically pleasing, they don’t skimp on taste either! A balance of sweet and savory ingredients gives you a vegan charcuterie board that will satisfy any palate.
- Versatile . Consider this recipe a starting point—feel free to use it as inspiration to come up with your own creation!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Savory
- Vegan cheese – I used vegan cheddar and gouda.
- Olives
- Other options – Sun-dried tomatoes, grilled artichokes, pickles
Fresh veggies
- Carrot – Cut them into sticks.
- Cucumber – I also cut the cucumber into sticks.
- Bell pepper – Choose one colour or a few.
- Cherry tomatoes
- Other options – Celery, radishes
Sweet
- Strawberries – I leave the tops on because it looks better visually.
- Blueberries – Set them in a bowl so they don’t roll off your board!
- Cherries
- Dates
- Other options – Apple, grapes, raspberries, blueberries, figs, oranges, peaches, etc.
Dips
- Hummus – Store-bought or homemade. Try my Perfect Homemade Hummus or Spicy Roasted Red Pepper Hummus .
- Guacamole – Again, store-bought or homemade. I love my Easy Guacamole recipe .
- Other options – Vegan pesto , jams, etc.
Other
- Whole grain crackers
- Nuts
- Other options – Falafel , vegan meat
How to Make a Vegan Charcuterie Board
Here’s how easy it is to make your own vegan charcuterie board for a party.
- Start with the bowls . Place small items like olives and blueberries in bowls. Add these to the board first.
- Group like items together . Start to arrange items that pair with each other, like fruit near fruits, crackers near spreads and cheese, etc.
- Finish . Fill in the gaps until there’s no more empty space.
Tips for Assembling a Beautiful Vegan Charcuterie Board
These additional tips will help you make sure your vegan charcuterie board is a feast for the eyes.
- Choose the right board . It can be round or rectangular, any finish you like—what’s most important is that you use the right size for your ingredients. A beautiful charcuterie board has very little empty space, so it’s best to err on the side of smaller rather than going too big.
- Use the best fruit and veggies possible . Which means: very fresh! You don’t want to add produce that’s past its prime or full of bruises and blemishes.
- Don’t leave big gaps . You want a look of abundance, so be sure to jam in as much as you can! If needed, you can fill any large spaces with sprigs of fresh herbs.
- Celebrate the season . Adapt your vegan charcuterie board ingredients to the current season. Whole radishes are lovely in the spring, heirloom tomatoes add colour in the summer, and slices of crisp apples pair well with vegan cheese in the fall.
- Don’t hesitate to re-do it . If you don’t like the way your charcuterie board turns out, don’t worry. You can always start over and try again until you get the look you’re going for!
Serving Suggestions
Serve your vegan charcuterie board with cocktails, mocktails, and other vegan appetizers. Here are some of my favourites for entertaining:
- Pineapple Coconut Rum Cocktail
- Peach Bellini
- Watermelon Mojitos
- Air Fryer Veggie Chips
- Stuffed Mushrooms with Coconut Bacon
- Vegan Whipped Feta Dip
Hummus, vegan pesto, jams, mustard, and other dips are all perfect for a charcuterie board. Make sure you choose items that pair well with at least one other ingredient on the board.
You can assemble the board the night before and store it in the refrigerator. Cover the board with plastic wrap to protect the ingredients from moisture and odors.
It depends on what you like, but popular fruits for charcuterie boards include grapes, strawberries, cherries, peaches, and figs. Choose what’s in season and what looks good with the other ingredients you plan on using.
You don’t need to have any utensils on your charcuterie board, but a few small forks for picking up olives and slices of cheese can be nice, particularly for a large party.
Start with the bowls and any other items that will take up a lot of space. Then, add the fresh produce and crackers or breads, followed by smaller snacks.
Ingredients
Savory
- 12 ounces vegan cheese of your choice , I used 6 oz vegan cheddar and 6 oz vegan gouda
- 4 ounces olives
- Other options: sun-dried tomatoes , grilled artichokes, pickles
Fresh veggies
- 1 medium carrot , chopped into sticks
- 1 cucumber , chopped into sticks
- 1 bell pepper , sliced
- 1 cup cherry tomatoes
- Other options: celery, radishes
Sweet
- ½ cup strawberries
- ½ cup blueberries
- ½ cup cherries
- ½ cup Dates
- Other options: apple, grapes, raspberries, blueberries, figs, oranges, peaches…
Dips
- ½ cup Hummus
- ½ cup Guacamole
- Other options: vegan pesto, jams…
Other
- 5 ounces whole grain crackers , 140g
- ½ cup Nuts, almonds, cashews
- Other options: falafel , vegan meat
Instructions
- Arrange the items from each group on the board, to decide where each ingredient will go. It’s easier to place items in bowls first, then build around.
- Start to arrange items that go well with one another (like fruit near fruits, crackers near condiments and cheese)
- Keep filling the board until all space is taken.
Notes
Vegan Charcuterie Board
Ingredients
Savory
- 12 ounces vegan cheese of your choice I used 6 oz vegan cheddar and 6 oz vegan gouda
- 4 ounces olives
- Other options: sun-dried tomatoes grilled artichokes, pickles
Fresh veggies
- 1 medium carrot chopped into sticks
- 1 cucumber chopped into sticks
- 1 bell pepper sliced
- 1 cup cherry tomatoes
- Other options: celery, radishes
Sweet
- ½ cup strawberries
- ½ cup blueberries
- ½ cup cherries
- ½ cup Dates
- Other options: apple, grapes, raspberries, blueberries, figs, oranges, peaches…
Dips
- ½ cup Hummus
- ½ cup Guacamole
- Other options: vegan pesto, jams…
Other
- 5 ounces whole grain crackers 140g
- ½ cup Nuts, almonds, cashews
- Other options: falafel vegan meat
Instructions
- Arrange the items from each group on the board, to decide where each ingredient will go. It’s easier to place items in bowls first, then build around.
- Start to arrange items that go well with one another (like fruit near fruits, crackers near condiments and cheese)
- Keep filling the board until all space is taken.
Notes
Nutrition
Vegan Charcuterie Board https://jessicainthekitchen.com/vegan-charcuterie-board/ August 11, 2023
Crispy sambusas make for a tasty appetizer, snack, or even a meal on their own! This version swaps the traditional meat filling for savory spiced tofu, making it completely vegan.
Sometimes when I go to a restaurant, I want to skip the entree and just order a bunch of appetizers. Anyone else prefer snack-y things to the main dish? If you have a soft spot for apps like Vegan Southwest Egg Rolls and Fresh Spring Rolls with Peanut Ginger Sauce , then you’re going to love these vegan sambusas!
What Are Sambusas?
Sambusas are a Somali snack that looks a little bit like an Indian samosa. Like samosas, these savory pastries have a thin, crispy pastry shell exterior, but the inside is filled with a mixture of meat and onions, rather than the potatoes in a samosa.
After moving to the US, Somali immigrants in Minnesota began using Chinese egg roll wrappers to make sambusas instead of from-scratch dough, and I use that shortcut here too. It makes homemade sambusas a whole lot easier!
Sambusas are typically served as an appetizer or side, but there’s no reason you can’t make a meal out of them! Just add your favourite dipping sauce and dig in.
Why You’ll Love This Sambusas Recipe
Here’s why this recipe for sambusas is a guaranteed winner:
- Vegan . This recipe uses plant-based ingredients, so they’re sambusas everyone can enjoy!
- Crispy and flavourful . The sambusas are fried to crispy, golden brown perfection and the filling is loaded with warm spices, making them absolutely irresistible.
- Easy to make . Since we’re not making the dough from scratch, these vegan sambusas come together in a snap. If you’ve ever made Vegan Potstickers , you can make sambusas too!
- Versatile . This is a recipe you can easily make your own. Don’t be afraid to put your own spin on it!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan spring or egg roll wrappers – Most egg roll wrappers are vegan, but be sure to check the label to confirm.
- Olive oil
- Yellow onion – A white onion is fine too.
- Extra-firm tofu – Drain this well. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Garlic
- Ground cumin – Cumin adds an earthy flavour to the vegan sambusa filling.
- Ground cardamom
- Ground cinnamon – Cinnamon isn’t just for sweets! It’s used in savoury dishes throughout the Mediterranean and Middle East.
- Kosher salt
- Black pepper
- All-purpose flour – This helps seal the sambusas.
- Neutral oil – Peanut, vegetable, or canola oil all work well.
How to Make Sambusas
This is a recipe where it’s definitely worth deep frying! As with my homemade falafel , you simply can’t get the same restaurant-style crispy results in the oven or air fryer . Keep in mind that as long as the oil has come to the proper temperature before you add the sambusas, they will absorb minimal oil.
Cook the onions . Heat the oil in a large skillet over medium heat, then cook the onions for about 5 minutes, or until they soften.
Add the tofu . Crumble the tofu into the skillet. Break it into small pieces with a spatula and cook for about 3 minutes, or until browned.
Season . Stir in the garlic, cumin, cardamom, salt, and pepper; cook for about a minute, then turn off the heat.
Make a flour paste . In a small bowl, whisk together the flour with a tablespoon of water.
Assemble . Fold each wrapper in half, then again into thirds, forming a cone. Fill the cone with a heaping tablespoon of the tofu mixture, then cover the flaps with the flour paste and fold closed to seal. Repeat with the remaining filling.
Prepare . Fill a high-sided skillet with 1/2 inch of oil and bring it to 365°F.
Cook . Fry the sambusas in batches until they’re golden brown, 1 to 2 minutes per side. Transfer the cooked sambusas to a paper-towel-lined plate and repeat with the remaining sambusas.
Tips for Success
Follow these pointers for perfect vegan sambusas:
- Use refrigerated extra-firm tofu for best results . Shelf-stable silken tofu (the kind that comes in an aseptic package) doesn’t have the same meaty texture as refrigerated, water-packed tofu.
- Seal the sambusas well . Don’t over-fill them—doing so makes them more likely to burst open—and then gently press the edges together to keep them from falling apart.
- Make sure the oil is hot enough before frying . This is important! When you place food in hot oil, the exterior sears, preventing it from absorbing a lot of oil. In contrast, if the oil isn’t hot enough, the food will act like a sponge, absorbing oil and becoming soggy and greasy.
Serving Suggestions
Serve these vegan sambusas as an appetizer, snack or part of a main meal. They go especially well with hot sauce and Indian chutneys. If I’m making them for a party, I love serving them alongside other crowd-pleasing vegan appetizers like Loaded Vegan Nachos and Stuffed Mushrooms with Coconut Bacon .
How to Store Leftovers
Leftover sambusas can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop them in the oven at 350°F for 10 minutes or until warmed through. If you have an air fryer, that works too!
Can This Recipe Be Frozen?
Yes, sambusas can be frozen for up to 3 months, either before or after frying. To freeze, place the sambusas in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag and store in the freezer.
When ready to eat, bake at 350°F for 15-20 minutes or until heated through if you’ve frozen fried sambusas, or fry them according to the recipe instructions if you’ve frozen uncooked sambusas, adding an extra minute or so of cooking time.
More Vegan Snack Ideas
- Strawberry Salsa
- Air Fryer Veggie Chips
- Jamaican Fried Dumplings
- How to Make a Beautiful Crudité Platter
Ingredients
- 1 (14-ounce) package vegan spring roll , or egg roll wrappers
- 1 tablespoon olive oil
- 1 medium yellow onion , diced
- 4 ounces extra firm tofu , (½ of an 8-ounce package), drained
- 3 garlic cloves , minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon all-purpose flour
- Neutral , oil for frying
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Crumble in the tofu and cook, breaking it up into very small pieces with a spatula, until browned, about 3 minutes. Add the garlic, cumin, cardamom, salt and pepper. Cook until fragrant and uniform, about 1 more minute. Turn off the heat.
- In a small bowl, stir the flour with 1 tablespoon water to make a thin paste, adding more water as necessary.
- Fold each wrapper in half, then into thirds to make a cone. Fill the cone with the tofu mixture, about 1 heaping tablespoon, then cover the flaps with the flour paste and fold closed to seal. Repeat with the remaining filling.
- Add about 1⁄2 inch of oil to a high-sided skillet and heat to 365°F. Fry the sambusas in batches until golden brown, 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining sambusas, adding more oil as necessary.
