Vegan Italian Antipasto Salad

Vegan Italian Antipasto Salad Recipe

By Batch Cooking Club

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 25 minutes


5 Tbsp olive oil or vegetable broth, divided

¼ tsp salt, plus more to taste

freshly ground black pepper, to taste

1 cup artichoke hearts, drained and quartered

1 14.5-oz can chickpeas, drained and rinsed

½ cup sun-dried tomatoes, julienned

½ cup black olives, pitted

½ cup green olives, pitted

½ cup sliced pepperoncinis

1 cup cherry tomatoes, sliced in half

1 cup cubed vegan provolone or mozzarella cheese (optional)

4-oz vegan pepperoni (optional)

¾ cup Simple Italian Vinaigrette

½ cup fresh basil leaves, torn

2 romaine hearts, chopped

1 18-oz roll polenta, cut into 1-inch cubes (about 3 cups)


1Preheat the oven to 400°F. Place the polenta cubes on a baking sheet lined with parchment paper or a silpat mat. Drizzle with 1 tablespoon olive oil or vegetable broth, and sprinkle with salt and pepper. Stir gently to evenly coat the cubes and spread them into one layer on the pan. Bake for 25-30 minutes golden brown and crispy.

2In a large serving bowl, combine the artichoke hearts through vegan pepperoni (if using) in a large serving bowl. Add the polenta cubes when cooked and toss with the Simple Italian Vinaigrette.

3To serve, divide the romaine lettuce among serving plates and top with equal amounts of the polenta mixture. Garnish with the fresh basil leaves.

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