Vegan fingerfood

Start your vegan challenge with 7 delicious bits and bites.

1. Magic dumplings

By Emily Wong

Vegan Dumplings for about 12 dumplings For the dough: 200 gr high gluten wheat flour 50ml lukewarm water Pinch of salt For the filling: 200 gr Finely minced pointed cabbage 50 gr finely chopped carrot Half onion cut 5 finely chopped shitake (dried Chinese champiogns, first soaked with hot water – available in Chinese toko) 20 ml Light soy sauce 20 ml Vegan Oyster sauce (based on shitake) 1 teaspoon of white pepper Before the dip 1 chopped spring onion ¼ Flaked fresh red pepper 3 tablespoons Light soy sauce 1 tablespoon Red vinegar 1 tablespoon Maple syrup 2 teaspoons of Sesame poppy Mix the dough until it forms a nice whole Make a small ball of about 4 cm diameter and place it under a damp towel Roll out the dough in a circle with a diameter of 10 cm Place 1 tablespoon of filling in the middle Fold it closed Repeat until the ingredients are gone Everything for the dip in a bowl Heat a skillet with lid, put a dash of sunflower oil in and bake the bottom golden brown Pour 50 ml of water into the hot pan (be careful not to spatter) and immediately put the lid on Let it steam for about 5 minutes on low heat and can be served on the plate

2. Mummy carrots

By Veganchallenge

Try these mummy roots! The (liquid) smoke makes them extra tasty, but is not necessarily necessary. 5-6 people

Ingredients • 6 roots • 125 ml of soy sauce • 2 tablespoons of vinegar • 1 tbsp oil • 1 tsp of liquid smoke or 1 tsp of smoked paprika • 1/2 tsp garlic powder • 1/4 tsp ginger powder • 1/4 tsp pepper • Oil for baking • 1 roll of puff pastry à 270 gram (Aunt Fanny at Jumbo or AH fresh puff pastry own brand) • Mustard or veganaise for eyes Preparation Clean the roots and cut them in the middle. Mix the soy sauce, vinegar, oil, liquid smoke, garlic powder, ginger powder and pepper into a marinade. Put the carrots together with the marinade in a sealable plastic bag (or if you do not have them in a medium-sized bowl) and let them marinate for at least 3 hours. In the case of a plastic bag, ensure that there is as little air as possible in the bag. After marinating, roast the carrots for about 10 minutes in a frying pan in a little oil. Then remove them from the pan and allow them to cool down. In the meantime, preheat the oven to 200 degrees. Cut the puff pastry into thin strips, for example with a pizza roller and wrap each carrot in strips of puff pastry. Keep some space open for the eyes. Place the wrapped roots on a baking tray covered with parchment paper and bake for 15 to 25 minutes, until golden brown. Finally, make the eyes on the mummies by dipping a cocktail stick in some mustard or veganaise and dotting the roots.

3. Italian nut balls

By Veganchallenge

These Mediterranean spiced balls are very tasty and fill well with the nuts. 30-60 minutes 4 people  

Ingredients • 125 grams of mixed, unsalted nuts • 25 grams of sesame seed • 1 sandwich without crust, in pieces • 1 tablespoon of cornstarch • 1 teaspoon of baking powder • Garlic powder, to taste • 1 teaspoon of dried rosemary • 1 good hand of fresh parsley • 1 tablespoon of double concentrated tomato paste • 75 milliliters of unsweetened almond milk or oat milk • 4 tablespoons of oil for baking Preparation Finely grind the nuts together with the sandwich and the parsley in a food processor. Stir in the rest of the ingredients so that it forms a kind of dough (add slightly more vegetable milk). Knead a ball and put it in the fridge for half an hour. Roll 16 balls of the dough by grabbing a little bit, squeezing it in your hand and rolling it. Heat a dash of oil in a frying pan and fry the balls until they are brown and crunchy all around, a minute or 7. Delicious with a dish with rice or with potatoes with vegetables. Tip: You can also easily make a double portion and freeze it for the next time. For variation you can replace the rosemary with curry, then the spicy nut balls.

4. Spanakopita’s

By Veganchallenge

This authentic Greek filo snack has a delicious filling of spinach and tofu. Filo pastry can be found in the freezer compartment near the puff pastry. You can be very creative with it and make nice things with it, but do take care: it tears very quickly. While working with filo pastry, it is best to cover the remaining slices of filo pastry with a damp tea towel (for example, the tea towel that you used to push the moisture out of the tofu) 1 hour, 6 Persons

Ingredients For about 30 pieces: • 2 packages FILODEEG • 2 packs of tofu (à 325 grams) • Flank some olive oil • 300 grams of fresh spinach, washed and coarsely cut • 1 bunch of spring onion, chopped • 30 grams of fresh dill, finely chopped • 3 cloves of garlic • Juice of 2 lemons • 2 teaspoons of oregano • pinch of nutmeg • 75 grams of broken walnuts • Optional: 4 tablespoons of noble yeast • 1 teaspoon of salt, pepper to taste Preparation Remove the filo pastry from the freezer at least 1 hour in advance to defrost. Let the tofu drain, put a tea towel around it and put a cutting board with 2 heavy books or pots of beans on it, to express the moisture. In a large pan you heat 2 tablespoons of olive oil. Add spinach, spring onion and dill and squeeze the garlic on top. Fry gently until the spinach is soft and has released a lot of moisture. Set aside. Crumble the tofu over a large bowl. Put the spinach mixture in a sieve and press out as much moisture as possible. Then stir it through the tofu. Add lemon juice, oregano, nutmeg, crushed walnuts and – if you use it – noble yeast. Mix with your hands, season with salt and pepper. Taste if the mixture tastes good and if necessary add more herbs, noble yeast or pepper and salt. Preheat the oven to 180 degrees and cover 2 baking trays with parchment paper. Take 2 sheets of filo dough (carefully!). Brush one sheet with olive oil and place the second on top. Cut the filo pastry over the ‘fold lines’, leaving 3 rectangles. Put 2 tablespoons of the spinach mixture on the filo pastry, in the corner, to create a triangular shape. Fold the triangle from the long side. Fold the filo dough around again and cut off the corners if necessary. Place the triangles on the baking tray with the even side up. Make the rest of the spanakopitas. You can put one baking tray in the oven, while you make the rest of the filo pastry snacks. Brush the flap with olive oil and fry the nibbles in a nice brown oven for 10 to 15 minutes. Keep an eye on them, filo dough burns quickly and that would be a shame! It could also be that with your oven a little longer, check every 2 minutes if they are already good.

5. Groovy no-tuna tartlets

by Lisette Kreischer

These super cool tartlets filled with a festive salad (think ‘tuna’ salad) will indulge you with a lot of flavour and interesting textures.

Serves 6

INGREDIENTS

Tartlets


200 g (1 1/3 cup) flour

100 g plant based butter for baking

pinch of salt (ca. 1/4 tsp)

2-3 tbsp water

Salad filling

150 g chickpeas, rinsed and drained

2 celery stalks, cubed

1 avocado, peeled, deseeded and cubed

1 tomato, cubed

1 tbsp capers

1/2 red onion, peeled and very finely diced

1/2 bunch fresh dill, chopped

2 tbsp soy yogurt

2 tbsp vegan mayo

1/2 tsp vegan Worcestershire sauce

1/4 tsp smoked paprika powder

freshly ground black pepper and sea salt to taste

Extra

individual pie molds or muffin tin

INSTRUCTIONS

Tartlets


Grease the molds, if needed, with some plant based butter and dust with some flour.

Add flour to a large bowl. Crumble in the butter. Rub butter through flour with fingertips, without really kneading it. Add salt and 2 to 3 tbsp of water and mix to create a dough. Don’t knead! Kneading will develop too many gluten strand which makes pastry tough. Divide the dough in at least 6 pieces and clad every pie mold or muffin tin with a piece. Pierce each bottom a few times with a fork (this helps the dough to bake evenly without creating air pockets). Put molds in freezer for at least 15 min (or 30 min in refrigerator, or outdoors if it’s cold). Preheat oven to 175 C/350 F. Bake the tartlets for ca. 20-25 min, or until crispy and golden. Let cool down before releasing from the mold (this will prevent the tartlets from breaking into pieces).

Salad filling

Mash up the chickpeas a bit. Just a little bit, don’t make a puree! Mix the chickpeas with all the other ingredients. Taste and adjust with seasoning if needed. Add some salad to each tartlet and serve right away.

Serving suggestion

Make it even more special by serving this dish with a simple plant based bouillon (miso for example) in a champagne glass.

6. Festive mini pavlovas

by Lisette Kreischer

There are so many versatile ways to veganise eggs these days. Have you already tried to make meringue out of ‘aquafaba’ aka the liquid in a can of chickpeas? It’s like magic. And a really good exercise to grow those biceps is by whisking the liquid like crazy (although we have to be honest, a hand mixer guaranties the best results). Keep in mind that this is some next level sh*t. Read the recipe carefully and follow all the instructions and ingredients to make sure these bastards turn out perfect.

Serves at least 10 mini pavlovas

INGREDIENTS

Meringues

1 x 400 g can chickpeas

  1. 150-200 g sugar (read recipe for exact measurements)

2 tsp rose water

1 tsp vanilla extract

Toppings

1 carton vegan whipping cream

1 tbsp sugar

zest and juice of 1/2 lemon

  1. 500 g of all kinds of fruit of choice, preferably soft fruit with quite some acidity like tangerine, kiwifruit, passionfruit, plum, berry, pear, etc.

2 tbsp maple syrup

75 g vegan dark chocolate, melted (au bain marie)

1 tbsp icing sugar

INSTRUCTIONS

Meringues

Preheat the oven (quite low) to 125 C/250 F.

First step is draining and sieving the liquid from the chickpea can. Measure weight of liquid and measure same amount of sugar. Transfer the liquid to a large mixing bowl. Make absolutely sure that the bowl is super clean, greasy bits will corrupt the meringue! Start whisking, until peaks form. (Best is to use a hand mixer.) Then, gradually, add the sugar. Spoon by spoon. Keep on whisking. The meringue peaks will get firmer and firmer. While still whisking, add the rose water. When the sugar is totally dissolved (no grains in the mixture), stop the whisking and fold in the vanilla extract.

Apply dollops of the fluffy white goodness onto a baking sheet lined with parchment paper. Make sure to keep some space in between each meringue. Bake for 1,5 hour and stick something small between your oven door, like a wooden spoon, so moisture can escape easily. But, do not open the door any further than that during baking! When the meringues are done, remove baking tray from the oven and let the meringues cool completely before adding the toppings.

Toppings

Whisk the whipping cream with sugar and lemon zest and juice until stiff peaks form.

Cut and/or peel the fruits and mix them in a bowl with the maple syrup.

Build the pavlova’s by decorating them with whipped cream, fruits and some melted chocolate. Also dust with some icing powder. Eat straight away, as the meringue will melt quickly after applying the toppings!

7. Sea Nuggets

Golden green, salty and crunchy. These nuggets are fried, crunchy Weed Bites with a salty sea flavor and are reminiscent of a vegetable banter. CRUNCHY SEA NUGGETS Previously known as the Dutch Weed Bites, but still golden green, fried nuggets with a salty sea flavor. Crispy on the outside, nice and soft inside and with a very nice structure. Just bite one in half! The bites are made on the basis of protein-rich beans and micro-algae: pure green protein bombs. The taste is reminiscent of quibbling. In The Dutch Weed Burger Joint they are even on the card as Wish ‘n Chips. With fresh fries and caramelised lime wedges combined is just a portion of crunchy fish and chips! Of course with our fresh Weed Sauce next to it, with capers. Next level vegan seafood! The Sea Nuggets are also perfect for the drink card, because they go well together with a nice cold beer. The nuggets are completely vegetable. And with that, vegetarian, vegan, kosher and halal. They are even gluten-free! She can actually eat something like that. EAT WEED LIVE LONG!

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This post is also available in: Dutch