Vegan Charcuterie Board with Pastrami Roses

Method

1. Wash the carrots, peppers and tomatoes. Slice the carrots (or use whole Chantenay or baby carrots) and peppers.
2. Preheat the oven to 200c. Cut the top off the bulb of garlic to expose the cloves inside the skin. Place in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes or until the cloves are soft and golden.
3. Drain a tin or jar of chickpeas. Pat them dry with a kitchen towel, ensuring they’re fully dry. Toss with olive oil and season with salt. Place the chickpeas in a thin layer in a roasting tin and add to the oven for 20 to 30 minutes until crispy. Season with spices of your choice (paprika works well).
4. Prepare the pomegranate seeds.
5. Remove the Squeaky Bean Pastrami Style Slices from the pack and roll the slices into rose shaped swirls.
6. Using a charcuterie board, assemble all the ingredients, including the roasted chickpeas and garlic, onto the board to display.
7. Top with the Pastrami roses as the centrepiece.
8. Serve with crackers of your choice.

Feeling Festive? Discover more of our Vegan Christmas Recipes here.