Vegan Antipasti Platter

Vegan Antipasti Platter

Serves 4 30 minute prep time

What’s a holiday party without a decent Antipasti Platter? Chef Morgan shares her prized Quick Pickled Veggies (Quickle) and Spiced Nut Recipes as well as other platter essentials.

Vegan Antipasti Platter Recipes:


  • Quickle Ingredients:
  • 1 quart mason jar
  • Vegetables of your choice (cauliflower, onions, green beans, carrots, cucumbers, etc.)
  • 1-2 Tbsp brown sugar
  • 1 tsp black peppercorns
  • 1¼ cup apple cider vinegar
  • 3 cups water
  • 1 Tbsp coarse salt
  • 1 Tbsp mustard seeds or a sprig of fresh dill (optional)
  • Candied Nuts Ingredients:
  • 1 cup pecans
  • 1 cup walnuts
  • 4 Tbsp coconut oil
  • 4 Tbsp brown sugar
  • Salt, as desired
  • Cayenne. as desired


  • Quickle

    1. Pack a 1 quart glass jar with vegetables of choice and add in optional ingredients.
    2. In a saucepan, heat remaining ingredients and bring to a boil. Pour liquid over ingredients and seal jar.
    3. Allow to cool at room temperature for 1 hour before moving to fridge.
  • Candied Nuts

    1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
    2. In a saucepan, melt coconut oil and brown sugar. Toss with walnuts and pecans.
    3. Spread into one layer on the cookie sheet. Bake for 10 minutes stirring every 3-4 minutes.
    4. Sprinkle with salt and cayenne and allow to cool.