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vegan spring crudité platter
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5 from 7 votes

Spring Crudité Platter

Spring is the perfect time to host an outdoor gathering and impress your guests with a visually stunning and healthy Crudité Platter. Follow this recipe to make a visually appealing vegan crudité platter that will have your guests excited!
Prep Time30 minutes
Assembly15 minutes
Total Time45 minutes
Course: Appetizer, Holiday
Cuisine: Dairy-Free, Egg-Free, European, French, Vegan
Servings: 8 servings
Calories: 248kcal
Author: Jacqui Wormington

Equipment

  • round charcuterie board or wooden board
  • small bowls
  • forks
  • spoons
  • napkins
  • serving utensils

Ingredients

  • 1-2 package of Cutting Vedge Sausage Slices
  • 10 carrots with tops
  • 1 large rainbow cauliflower cut into florets and steamed or blanched
  • 1 bunch radish sliced
  • 2 cucumbers sliced in sticks
  • 1 pints colorful cherry tomatoes
  • 8 mini bell peppers halved and deseeded
  • 20 mini rainbow carrots (snack carrots, add more as needed)
  • 10 stalks celery with celery tops as decoration
  • 1 pint strawberries (or berries, cherries, apples, or grapes)

On the side

  • olives (seasoned, or marinated)
  • nuts of choice (pistachio, walnuts, almonds)

Dips

Garnish

  • edible flowers
  • fresh herbs of choice (dill, cilantro, parsley, etc) 

Instructions

  • Wash, cut, and prepare all vegetables in advance. Following the package instructions, fry or bake Cutting Vedge Sausage Slices.
  • Add the dips, olives, and nuts to separate small bowls and place them in the center or on the side of your board to anchor them. Add the celery, carrots, and carrot greens on the bottom.
  • Followed by cucumber, radish, bell pepper, snack carrots, cherry tomato, and cauliflower working from the center out and around. Top with cutting vedge sausage slices, and garnish such as edible flowers, or herbs.
  • Garnish the dips with olive oil, fresh herbs, or green onion as desired. 

Notes

Storage: Store leftovers in airtight containers in the refrigerator. Use separate containers for different components (vegetables, dips) and consume within 3-4 days to maintain freshness.

Nutrition

Serving: 1 serving | Calories: 248kcal | Carbohydrates: 26g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 433mg | Potassium: 1271mg | Fiber: 9g | Sugar: 13g | Vitamin A: 17380IU | Vitamin C: 137mg | Calcium: 110mg | Iron: 2mg