Can I make the vegetarian snacks in advance?

Yes, many vegetarian snacks can be made in advance and reheated before serving. This way, you don't have to do everything at the last minute.

Can I also serve these snacks as a main course for a vegetarian meal?

Yes, many vegetarian snacks can also be served as a main course, depending on the size and quantity you make.

Vegetarian snacks

Name: Vegetarian snacks
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 1 box of vegetarian nuggets; 1 box of vegetable sticks; Roasted pumpkin dip:; 500g pumpkin cut into pieces; Pepper; Salt; 2 tbsp olive oil; 1 tsp garlic powder; 1 tbsp pumpkin seeds; 1 tbsp tahini; Juice of 1 lemon; 5 leaves of sage finely chopped; 250 g chickpea hummus; 1 container of cressonnette; 1 tbsp pomegranate seeds; Extras on the platter:; Cauliflower florets; Radishes; Mini cucumbers; Cherry tomatoes; Celery sticks; Feel free to add more and serve the rest of the hummus as well

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20 min

•

Easy

Do you want to get started with vegetarian snacks? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

1 box of vegetarian nuggets
1 box of vegetable sticks

Roasted pumpkin dip:

500g pumpkin cut into pieces
Pepper
Salt
2 tbsp olive oil
1 tsp garlic powder
1 tbsp pumpkin seeds
1 tbsp tahini
Juice of 1 lemon
5 leaves of sage finely chopped

250 g chickpea hummus
1 container of cressonnette
1 tbsp pomegranate seeds

Extras on the platter:
Cauliflower florets
Radishes
Mini cucumbers
Cherry tomatoes
Celery sticks

Feel free to add more and serve the rest of the hummus as well

1 box of vegetarian nuggets
1 box of vegetable sticks

Roasted pumpkin dip:

500g pumpkin cut into pieces
Pepper
Salt
2 tbsp olive oil
1 tsp garlic powder
1 tbsp pumpkin seeds
1 tbsp tahini
Juice of 1 lemon
5 leaves of sage finely chopped

250 g chickpea hummus
1 container of cressonnette
1 tbsp pomegranate seeds

Extras on the platter:
Cauliflower florets
Radishes
Mini cucumbers
Cherry tomatoes
Celery sticks

Feel free to add more and serve the rest of the hummus as well

Preparation method

How do you make this?

Preheat the oven to 200°C

Wash the vegetables and cut into bite-sized pieces, arrange on a plate.

Peel the pumpkin and cut into pieces. Spread on a baking sheet and season with pepper, salt, and garlic powder. Drizzle with olive oil, mix together, and roast for 20-25 minutes until soft and colored.

Put in a food processor and blend finely with the tahini, lemon, and a splash of water until you reach the desired thickness. Place the dip in a bowl and finish with olive oil and arrange the nuggets around it.

Heat the vegetarian nuggets and vegetable sticks as indicated on the packaging in the oven, air fryer, or pan.

Once cooked, place the hummus in a piping bag and pipe dots on top, finishing with pomegranate seeds and sprigs of cressonnette.

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