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Vegan Antipasti

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Makes: 6 servings adjust

Directions

Ingredients

  • 14 cup Red Wine Vinegar
  • 1 tablespoon Fresh Basil, chopped
  • 1 tablespoon Garlic, minced
  • 2 teaspoons Fresh Oregano, chopped
  • Freshly Ground Black Pepper, to taste
  • 14 cup Extra Virgin Olive Oil

Step 1

DRESSING: For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.

Ingredients

  • 14 cup Extra Virgin Olive Oil
  • 14 cup Balsamic Vinegar
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Fresh Basil, chopped
  • 1 teaspoon Sea Salt
  • 1 teaspoon Freshly Ground Black Pepper

Step 2

MARINADE: 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.

Ingredients

  • 1 large Yellow Bell Pepper, seeded and cut into 1 inch cubes
  • 1 large Green Bell Pepper, seeded and cut into 1 inch cubes
  • 1 large Red Onion, peeled and cut into 1 inch cubes
  • 1 bunch Asparagus, cut into 1 inch pieces
  • 15 slices Vegetarian Pepperoni, halved
  • 14 cup Black Olives, pitted and cut in half
  • 14 cup Pepperoncini, seede and cut in half
  • 12 cup Sun-Dried Tomatoes, soaked in warm water and halved
  • 1 tablespoon Capers, whole
  • 1 tablespoon Garlic, minced
  • 2 tablespoons Fresh Basil, chiffonade
  • 1 large Red Bell Pepper, seeded and cut into 1 inch cubes
  • 1 pound Firm Tofu, sliced into 1/2 inch pieces
  • 2 Fresh Portabella Mushrooms, peeled, bottom part of stem removed
  • 12 tablespoon Fresh Oregano, chopped

Step 3

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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