Festive vegan recipe: Charcuterie Board with Squeaky Bean Pastrami Roses
If you are looking for a festive show stopper, look no further than this vegan-friendly centrepiece. Wow your friends at your Christmas party this year with this simple yet beautiful recipe from Squeaky Bean.
Ingredients:
- 4 x packs Squeaky Bean Pastrami Style Slices
- One round of vegan cheese (we used Palace Culture Kimcheeze)
- Humous (shop bought or home made)
- One bulb of garlic
- Olive oil
- Pomegranate seeds
- Chickpeas
- Yellow or red tomatoes on the vine
- Yellow and red pepper
- Carrots (Chantenay or baby carrots work well)
- Olives (we used unearthed Chilli Olives)
- Crackers of your choice
- Salt and pepper
Method:
- Wash the carrots, peppers and tomatoes. Slice the carrots (or use whole Chantenay or baby carrots) and peppers.
- Preheat the oven to 200c. Cut the top off the bulb of garlic to expose the cloves inside the skin. Place in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes or until the cloves are soft and golden.
- Drain a tin or jar of chickpeas. Pat them dry with kitchen towel, ensuring they’re fully dry. Toss with olive oil and season with salt. Place the chickpeas in a thin layer in a roasting tin and add to the oven for 20 to 30 minutes until crispy. Season with spices of your choice (paprika works well).
- Prepare the pomegranate seeds
- Remove the Squeaky Bean Pastrami Style Slices from the pack and roll the slices into rose shaped swirls.
- Using a charcuterie board, assemble all the ingredients, including the roasted chickpeas and garlic, onto the board to display.
- Top with the Pastrami roses as the centrepiece.
- Serve with crackers of your choice.
