A delicious recipe for vegan appetizers that are perfect for parties. These appetizers feature a combination of flavors and textures, including polenta, roasted vegetables, and hummus. They are easy to make and will impress your guests!
Ingredients
- 40 grams of fine cornmeal
- 175 milliliters of water or broth
- 150 grams of roasted vegetables
- 3 grams of wakame seaweed
- nutmeg
- tamari
- salt
- 8 cooked beets
- 8 cooked baby potatoes
- 8 green olives
- thinly sliced carrots
- 2 medium zucchini
- 12 savory crackers
- 12 cherry tomatoes
- 100 grams of red lentil hummus
- olive oil
- salt
- white pepper
- fresh chives
- apple cider vinegar
Soak the seaweed for 30 minutes. Cook the cornmeal and pour it into an oiled tray. Once it is cool, cut it into squares and top with roasted vegetables and seaweed.
Layer alternating beets and potatoes. On top of the beets, add chopped olives and carrot slices.
Grill the zucchini slices, seasoned with salt, pepper, and olive oil. Meanwhile, bake the cherry tomatoes for 10 minutes.
Spread the hummus on the zucchini slices and fold them. Place them on the crackers and garnish with cherry tomatoes and chives.