Tapenade à l'okara (vegan). Vegan olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d'oeurves for any party where you're expecting vegetarian or vegan guests (or just guests who like good food!). This simple and easy homemade olive tapenade recipe uses two kinds of olives to give a. Home Appetizers Vegan Olive Tapenade (Oil-Free).

Wraps à la tapenade d'oeufs, une recette Matines qui nous a vraiment charmé à l'heure de l'apéro - le miam-miam blog. Olive tapenades are a great appetizer to serve guests. They hold up well to sitting around for the duration of a party, can be eaten easily by hand, and are bursting with fresh Fresh rosemary takes this tapenade to a distinctively higher level of taste, something your guests are sure to remember. Vous pouvez cuisiner Tapenade à l'okara (vegan) using 6 ingrédients et 1 pas. Voici comment vous réalisez cela .

Ingrédients de Tapenade à l'okara (vegan)

C'est 1 of bocal d'olives noires dénoyautées.
Préparez 2 gousses of d'ail.
Vous avez besoin 100 g of d'okara.
Vous avez besoin 30 g of d'huile d'olive.
Préparez 15 g of feuilles de basilic frais.
Vous avez besoin of Sel, poivre.

Ditch the jar and make your own Provençal tapenade instead. Spread over toasted baguette for lunch or stuff into poultry for a main course. Olive Tapenade is an easy accompaniment to make that elevates any meal. Pair with baguette or crackers on a cheese board, serve with roast chicken How to Make Tapenade: Tapenade is simple, and its deliciousness depends quite a bit on the quality of the ingredients you use, so keep that in mind.

Tapenade à l'okara (vegan) instructions

Mixer tous les ingrédients.

Olive Tapenade originates from France and is a mix of finely ground or blended olives, olive oil, and capers- and sometimes anchovies. Stuff the olive tapenade inside Peppadew peppers, with a little vegan cream cheese. Add a couple tablespoons to an Egg-less Salad Sandwich in the place of relish. Ajouter le Marc de Provence ou le Cognac à cette purée, puis l'huile en fin filets et monter en pommade (bien remuer). Servir sur des tranches de pain ou des toasts grillés.