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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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.