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Vegan and gluten free starter that can be made ahead

(20 Posts)
Enko Fri 21-Feb-20 12:52:48

I am having a lunch and have a vegan and a coeliac attending. I have found a fairly spicy (not hot) main course (uses avocado) and a dessert (mango based) however I am stuck for a starter I can make ahead.

Any suggestions. I also need to add no walnuts but I am happy to substitute them w maccademia nuts if the recipe other wise is good.

OP’s posts: |
needmoresleep1 Fri 21-Feb-20 12:55:28

Falafels?

KnittingSocks Fri 21-Feb-20 12:58:18

Soup? Houmous?

Lordfrontpaw Fri 21-Feb-20 13:00:07

I would do a selection of Mediterranean style goodies - hummus, crudités, imam biyaldi, taboile, dolmades, olives, tomatoes, salads and get some gluten free breads/crackers.

Unless you want hot then make some nice soup (home made stock)

Enko Fri 21-Feb-20 13:02:28

I doubt want something that you usually would serve bread with. My closest friend is the coeliac and when we go out her menu is always limited. For this one I really want to serve something where she gets the same as everyone else.

I have consided soup but not found one I thought wow that would work well. As the main course is bean and rice based I also worry it will be too filling.

I have considered a mousse but again not found one that I love the idea off.

Falafel is a possibility but I guess I view them pretty every day food so they dont excite me... likely more my issue thoughgrin

OP’s posts: |
user1495884620 Fri 21-Feb-20 13:03:30

Melon? Light and simple.

AtleastitsnotMonday Fri 21-Feb-20 13:03:35

Pear and walnut salad

CanIHaveATiaraPlease Fri 21-Feb-20 13:04:45

Thai sweet potato coconut soup?

Lordfrontpaw Fri 21-Feb-20 13:06:36

I get gluten free oatcakes - they are really nice. The bread can be a bit flakey (breaks apart) but tastes fine.

Enko Fri 21-Feb-20 13:06:40

I am not keen on the spread type starters as I feel it will be too much work. I ideally want something I can make up in individual portions prior.

OP’s posts: |
Lordfrontpaw Fri 21-Feb-20 13:07:30

I guess soup then - maybe a french onion or vegan minestrone (gluten free pasta).

Enko Fri 21-Feb-20 13:07:34

@CanIHaveATiaraPlease that's an interesting idea...

OP’s posts: |
CanIHaveATiaraPlease Fri 21-Feb-20 13:18:03

www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/speedy-sweet-potato-soup-coconut%3famp

It’s quite easy but I can’t be bothered to grate it so just chop & blitz with a blender.

Enko Fri 21-Feb-20 13:19:06

Quite a few recipes out there for it. Going to look at this one. For sure but up for other idead

OP’s posts: |
Enko Fri 21-Feb-20 13:19:21

Ideas*

OP’s posts: |
Ricekrispie22 Fri 21-Feb-20 14:30:33

Avocado halves filled with salsa
Tofu salad www.waitrose.com/home/recipes/recipe_directory/i/indonesian-inspiredsmokedtofusalad.html

AtleastitsnotMonday Fri 21-Feb-20 17:28:55

Justroll do a gf puff pastry which also happens to be vegan. Could be used to make a simple tart, garlic mushroom or Mediterranean veg would both be good. Easy to assemble in advance too.

Enko Sat 22-Feb-20 10:53:58

Ohh that's a interesting idea...

OP’s posts: |
ChinUpChestOut Sat 22-Feb-20 11:05:49

I'm vegan and gluten free! I had friends for dinner the other week where we served only vegan and gf the entire evening and the food really worked. The starters were a selection:

Grilled beef tomatoes with chilli, garlic & ginger
(Ottolenghi recipe: saute sliced chillis, sliced garlic and sliced ginger in olive oil - all small pieces until starting to brown, then add roughly chopped coriander stalks and sauté for a couple of minutes more. Reserve the aromatics and keep the oil. Grill the tomato slices (brushed with the oil) until starting to go brown, remove, pour a little more oil over and serve on large platter with aromatics with fresh coriander sprinkled on top.)
Grilled courgette spirals: finely slice courgettes (green & yellow) and grill so that you get the marks on them. Roll up around a blob of vegan garlic & herb cheese spread. Super easy!
Green pea & cashew dip: Sauté 1 chopped onion, then blend in food processor with 150g frozen peas (thawed) and 100g toasted cashews, juice of 1/2 lemon, 5g fresh parsley leaves, 60ml water, until a coarse mixture. Taste, season with salt & pepper and then serve in a bowl with crudités for dipping - carrots, sliced peppers etc. Cover and keep in fridge until ready to use.

Our guests loved it.

ChinUpChestOut Sat 22-Feb-20 11:07:01

Oh and it can all be made in advance - they were all served cold, although the tomatoes were warm-ish but could be cold as well.

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