Can I make the vegetarian snacks in advance?

Yes, many vegetarian snacks can be made and warmed up before they are served. That 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.

Vegetarian snacks

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20 min

•

Easy

Do you want to get started with vegetarian snacks? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

1 box of vegetarian nuggets
1 box of vegetable tests

Roasted pumpkin dip:

500g pumpkin cut into pieces
Pepper
Salty
2 tbsp olive oil
1 KL look powder
1 tbsp pumpkin seeds
1 tea tahini
Juice of 1 lemon
5 Picks Sage

250 g hummus of chickpeas
1 bowl of cressonnette
1 tbsp pomegranate seeds

Extras on the shelf:
Cauliflower florets
Radish
Mini cucumbers
Cherry
Celery stems

Feel free to complete and serve the rest of the hummus

1 box of vegetarian nuggets
1 box of vegetable tests

Roasted pumpkin dip:

500g pumpkin cut into pieces
Pepper
Salty
2 tbsp olive oil
1 KL look powder
1 tbsp pumpkin seeds
1 tea tahini
Juice of 1 lemon
5 Picks Sage

250 g hummus of chickpeas
1 bowl of cressonnette
1 tbsp pomegranate seeds

Extras on the shelf:
Cauliflower florets
Radish
Mini cucumbers
Cherry
Celery stems

Feel free to complete and serve the rest of the hummus

Preparation method

How do you make this?

Preheat the oven to 200 °

Wash the vegetables and cut into bite -sized pieces, divide on a dish.

Peel the pumpkin and cut into pieces. Divide on a baking sheet and season with pepper, salt and garlic powder. Sprinkle with olive oil, mix under each other and roast for 20-25 minutes until they are soft and colored.

Put in a cutter and mix with the tahini, lemon and dash of water until you have reached the desired thickness. Put the dip in a bowl and finish with olive oil and place the nuggets around it.

Heat the vegetarian nuggets and vegetable sticks as stated on the package in the oven, Airfryer or in the pan.

Once cooked, put the hummus in a piping bag and dress your dots on it, finish with pomegranate seeds and twigs cressonnette.

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