A Very Merry Vegan Feast: Festive Charcuterie and Coastal-Inspired Dishes
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Give your Christmas grazing table a plant-based glow-up this year with Squeaky Bean’s festive showstoppers.
From beautifully rolled Pastrami-style “roses” to a jewel-toned platter of vegan “salmon” and beetroot with creamy labneh, these vibrant creations are perfect for sharing, celebrating, and impressing guests — no carving required. Whether it’s a cosy Christmas Eve spread or the ultimate Boxing Day board, this is vegan entertaining made effortlessly indulgent.
Vegan Charcuterie Board with Squeaky Bean Pastrami Roses:
- 4 x packs Squeaky Bean Pastrami Style Slices
- One round of vegan cheese (we used Palace Culture Kimcheeze)
- Humous (shop bought or home made)
- One bulb of garlic
- Olive oil
- Pomegranate seeds
- Chickpeas
- Yellow or red tomatoes on the vine
- Yellow and red pepper
- Carrots (Chantenay or baby carrots work well)
- Olives (we used unearthed Chilli Olives)
- Crackers of your choice
- Salt and pepper
Method:
- Wash the carrots, peppers and tomatoes. Slice the carrots (or use whole Chantenay or baby carrots) and peppers.
- 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.
- Drain a tin or jar of chickpeas. Pat them dry with 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).
- Prepare the pomegranate seeds
- Remove the Squeaky Bean Pastrami Style Slices from the pack and roll the slices into rose shaped swirls.
- Using a charcuterie board, assemble all the ingredients, including the roasted chickpeas and garlic, onto the board to display.
- Top with the Pastrami roses as the centrepiece.
- Serve with crackers of your choice.
Vegan Style Beetroot and Salmon Style Flakes with Labneh:
Ingredients:
- Plant-based salmon flakes (we used Squeaky Bean Salmon Style Flakes)
- Cooked Beetroot (three whole fresh cooked beetroots, or one pack of supermarket bought beetroot, without vinegar if possible)
- Olive Oil
- Balsamic Vinegar
- 250g Vegan Greek Style Yogurt (Plain)
- One Fresh Unwaxed Lemon (Zested & Juiced)
- Salt
- Pepper
- Chilli Flakes
To garnish (optional):
- Pomegranate seeds
- Pine nuts
- Rocket leaves
- Fresh dill
Method:
Make the vegan labneh by adding 250g Greek-style vegan yoghurt to a bowl. Then add the juice of half a lemon and stir.
Then add lemon zest, salt and pepper to taste.
To assemble the platter, thinly slice the beetroot using a knife or mandolin and then place it onto a plate or board.
Dress the beetroot slices with a little olive oil, balsamic vinegar, salt, pepper, and chilli flakes.
Top with the labneh and vegan salmon flakes.
Garnish with pomegranate seeds, pine nuts, rocket leaves and dill.
Dressed with seasonal colours, bursting with flavour, and full of festive flair, these Squeaky Bean recipes bring something truly special to your holiday table. Pair with a crisp glass of fizz, sprinkle over a little extra sparkle (and maybe some pomegranate seeds), and serve with joy — because Christmas is better when everyone can dig in.
