The Best Plant-Based Charcuterie Board

I recently read that charcuterie board making has sky-rocketed in homes this year and I wasn’t sure what all the hype was about…

Until I made this glorious plant-based charcuterie board!

The results of this vegan snack board are totally worth the simple process and time it takes to make the board. You can use whatever vegetables or dips you like, but here are a few tips to keep in mind…

  • Use a large wooden board to display all the vegetables and dips; the board I used as shown in the pictures is about 11×17″
  • Choose an array of colorful foods so that you’re board has color-pops all over
  • Roast some vegetables and keep others raw; this allows for variety and will also spice-up the flavors
  • Choose a few pickled items; I went for artichokes and olives
  • Have larger and smaller dry ingredients whether it be large crackers and mini pretzels or vice versa to add variety in looks and taste
  • Serve at least 2 dips; you can do one, but I have found that it’s nice to pair roasted veggies with aioli and raw veggies with hummus. You could even do guacamole!
  • Place the larger items on the board first (like the bowls of dips) then work the other ingredients around those
  • Have fun with it! There is no right or wrong when it comes to making your board

Find out exactly what I used to make this plant-based charcuterie board below…

Ingredients

Roasted Vegetables

  • 1 bunch asparagus (remove ends)
  • 16 oz. Brussels sprouts (halved)
  • 2 Tbsp. olive oil
  • Sea salt

Raw Vegetables for Eating

  • 1 bell pepper – any color (sliced)
  • 1/2-1 English cucumber (sliced)
  • 2-4 large carrots (peeled & cut into match sticks)
  • 4 celery stalks (cut into match sticks)
  • 1/2-1 pint cherry tomatoes

Pickled Foods

  • Kalamata Olives
  • Artichokes (with stems)

Dry Foods

  • Pretzel Crisps (I used the Everything flavor)
  • Bagel Crisps Thins (I used the Tomato Bruschetta flavor)
  • Whole Wheat Crackers (I used whole wheat with sea salt)

Dip

  • 2 bell peppers – any color (choose ones that easily stand upright)
  • Hummus – any flavor (pre-made)
  • Lemon Garlic Aioli

Directions

Roasted Vegetables

  1. Pre-heat the oven to 400°F.
  2. Line two baking sheets with aluminum foil. Spread out the asparagus spears on one pan and lay the Brussels Sprouts flat-side-down on the other pan. Drizzle with olive oil and sprinkle with sea salt. Bake for 15-25 minutes until roasted to your liking (the asparagus will take less time to bake than the Brussels Sprouts).
  3. Remove from the oven and let cool.

Prepare the Dips

  1. The bell peppers will hold the dip. Cut the tops off each pepper and remove the seeds. Carefully scoop the hummus into one hollowed pepper and the aioli into the other. If you want to use regular bowls in place of the bell peppers, then you can skip this step.
  2. Arrange the “bowls” of dip anywhere on the wood board; these will not move, so make sure you place them exactly where you want them. 
  3. It’s also a good time to add the olives to a small dish bowl. Place the bowl anywhere on the board.

Arrange the Vegetables, Pickled and Dry Ingredients Around the Dip

  1. Add the asparagus spears to one side of the board. Asparagus tastes great with aioli so I personally like putting it near that dip.
  2. Then add the Brussels Sprouts to the board and do your best to pile them up so they don’t take up a ton of space.
  3. Next, take your sliced cucumbers and fan them out across the board or around the dips or bowl of olives.
  4. Add large crackers (you can fan or stack these if desired) to the board followed by the artichokes, sliced peppers, carrots and celery. Find a small opening in the middle of the board to add the cherry tomatoes (this will keep them from rolling).
  5. Leave the smaller, dry ingredients like the mini bagel chips and pretzels for last. Add them to the remaining open spaces. Enjoy!

I would love to know if you made this plant-based charcuterie board? If so, add a comment below!


 

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