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.

What other vegetables would work on a vegetarian grazing board?

Variety is the spice of life! Besides radishes, cherry tomatoes and celery, you can also add grilled bell peppers, thin carrot sticks, sugar snap peas, grissini breadsticks, pita bread, or some tasty olives to the platter. The more colour on the platter, the more festive it looks!

vegetarian snack board

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20 min

•

Easy

Are you having friends over or do you want to kick off the weekend with a delicious aperitif? With this colourful vegetarian platter, you're guaranteed to steal the show! In the middle, a homemade, velvety pumpkin dip with tahini, lemon, and finely chopped sage. Roasted pumpkin gets such a wonderfully sweet, deep flavour... fantastically delicious! We combine this warm dip with crispy vegetarian nuggets and vegetable sticks, creamy hummus, and surround everything with crunchy, fresh seasonal vegetables.

Ingredients

What do you need?

Quantity: 4P

Fingerfood
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

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

1 container of cressonnette
1 tbsp pomegranate seeds

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?

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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.