Vegan Antipasti Recipes
VEGAN ANTIPASTI
Steps:
- For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
- For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
- To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.
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- Prepare the vegetables: Thinly slice the zucchini, eggplant, and mushrooms. Remove the stem and seeds from the bell pepper and cut it into 5-6 strips.
- Slice the tempeh into 1/4-inch slices. Arrange the slices in a baking dish. Add the soy sauce, maple syrup, white vinegar, liquid smoke, and chili powder. Mix with your hands to coat the tempeh with the marinade. Cover with plastic film and let marinate in the refrigerator for at least 1 hour.
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