Try a vegetarian mezze grazing board. This collection of vegetarian mezze recipes and ideas is perfect for your next party or get-together. From dips and spreads to vegan falafels, there’s something for everyone to enjoy.
Vegetarian Mezze Grazing Board Recipes
Serves 10-12
Ingredients:
Whipped feta dip
250g Feta
¼ cup Greek-style yoghurt
2 tbsp lemon juice
2 tbsp olive oil
3 oregano sprigs
Vegan pea falafels
1 cup frozen peas
2 x 400g cans chickpeas, rinsed and drained
1 shallot, chopped
¼ cup flat-leaf parsley
1 garlic clove
2 tbsp tahini
1 tbsp dried mint
1 tbsp ground cumin
1 tbsp ground coriander
2/3 cup plain flour
¼ tsp bicarbonate soda
⅓ cup sesame seeds
2 tbsp olive oil, to brush
Honey saganaki cheese
2 tbsp extra virgin olive oil
250g kefalograviera (saganaki) cheese, cut into 1.5cm thick slices
1 tbsp red wine vinegar
1 tbsp honey
1 tsp chilli flakes
Finishing touches
300g store-bought vegetarian dolmades
250g store-bought hummus
½ cup pitted olives
1 tbsp finely chopped dill
250g store-bought roasted beetroot dip
Baby carrots, scrubbed, to serve
Pita bread, toasted to serve
Sesame bagels, to serve
Dukkah flatbread, to serve
Method – To make the:
Whipped Feta dip, combine Feta, yoghurt, lemon juice and 2 tbsp oil in a blender and blend until smooth. Place in a bowl. Serve topped with oregano.
Vegan pea falafels, place peas, chickpeas, shallot, parsley, garlic, tahini, mint, cumin and coriander in a food processor. Process until just combined. Add flour and bicarbonate soda. Process until mixture is almost smooth. Transfer to a bowl. Cover. Refrigerate for 15 minutes. Using damp hands, roll into 1 tbsp balls and roll in sesame seeds. Place on a baking tray lined with non-stick baking paper. Preheat oven to 200°C (180°C fan forced) Lightly brush with oil, place on one large baking tray lined with non-stick baking paper and bake for 20 minutes, turning halfway or until golden, set aside to cool.
Honey saganaki cheese, heat oil in a large, non-stick frying pan over medium heat. Add the cheese and cook for 1 minute. Turn, add the vinegar and honey and cook for a further minute. Serve warm topped with chilli and pepper.
To assemble, place the whipped Feta dip, vegan pea falafels and honey saganaki cheese on a board with dolmades, hummus, olives topped with dill, beetroot dip, and carrots. Serve with pita, bagels and flatbreads.
Smart Tip:
Once cooked, store falafels in the fridge for 5 days in an airtight container lined with paper towels.
