Vegan Carrot and Caraway Puree on Rosemary Sea Salt Crackers

What bright, delicious canapes can you serve at parties, whether that's Christmas or a BBQ? At The Vegan Larder, we adore a party so we’ll be showing you some of our favourite canapes. This Vegan Carrot and Caraway Puree on Rosemary Sea Salt Crackers is one of my favourites. A brilliant crunch to the crackers which have the classic rosemary and sea salt combination, topped with carrot and caraway puree which is brightly coloured and flavoured with the much-underrated caraway seed.

You can get creative with canapes, and they're actually very easy to put together. Check out our Easy Vegan Canapes Ideas.

this recipe

Jump to:

• 🥕Ingredients
• 👩🏽‍🍳How-To
• ❓FAQ
• 🥯Other Canapes
• 📖 Recipe

🥕Ingredients

The carrot puree is the best bit. This can be used as a dip too, but it’s delicious on the cracker. You'll need:

Carrots - you need a load of them! 800g/9 cups! That's because they shrink down so much when you make the carrot puree.

Olive oil - for sauteeing the garlic and shallot. You can use some water if you want to make these oil-free.

Shallots - they give a lovely sweeter taste to the carrot puree, but just use a small white onion if you don't have shallot.

Garlic - because it's essential in every savoury dish of course!

Caraway seeds - Caraway seeds are underused and underrated. It’s great to try flavours outside the usual cumin and coriander (although we love those too!). Caraway seeds actually look very similar to cumin seeds, but have quite a different taste. They have a milder flavour, and a hint of liquorice. Of course you are welcome to use other spices (cumin would be a classic) if you want.

Vegetable stock - this gives extra flavour to the carrot puree. There's lots of vegetable stock around, but I personally love the ones by Nine Meals From Anarchy. Made with actual veg and no other nasties. It tastes great too!

Chilli flakes - optional, but gives an extra kick.

Dill - optional extra garnish for the canape. Sprigs of rosemary also work great!

For the Vegan Rosemary Sea Salt Crackers you'll need:

Plain white flour - wholemeal flour will also work just fine, and is that bit more healthy. The crackers will just have a different colour

Sugar (optional) - I go for coconut palm sugar, which is the healthiest, but this is optional - it just gives a hint of sweetness which tastes great in this vegan cracker.

Olive oil - gives an extra bit of delicious texture to the vegan crackers.

Rosemary - one of my favourite herbs, and with sea salt it’s just a classic taste. Of course, you can make these crackers plain with no rosemary, or just other herbs. We served ours with extra sprigs of rosemary sprinkled around the platter for a pop of green!

Sea Salt - you're welcome to reduce the content of salt, up to you. I love the sea salt flavour with the rosemary and crunch of the vegan cracker.

👩🏽‍🍳How-To

Here's a simple step by step for this delicious carrot and caraway puree with rosemary sea salt vegan crackers:

For the crackers:

1. Mix the flour, sugar, salt and rosemary. Then add the water and oil. Mix well.
2. Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.
3. Turn the dough out onto the baking parchment and roll until it is 3mm thick. If the dough is sticky, dust with more flour. You can trim the edges if you want - these will cook quicker as they are a bit thinner.
4. Cut the dough into small squares a couple of inches each side (or to whatever size you prefer). Brush the squares with some water and sprinkle with more sea salt.
5. Prick each square a few times with a fork.
6. Place the dough (still on the parchment) on to a baking tray.
7. Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.

For the carrot and caraway puree:

1. Heat the oil on a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft. 
2. Stir in crushed garlic and caraway seeds, and cook for another minute.
3. Add the carrots, vegetable stock and chilli flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until the carrot is soft. 
4. Drain the carrots and reserve the liquid. 
5. Blitz the carrots to a smooth puree. Then add a bit of the reserved liquid 1 tablespoon at a time until you have the desired consistency for the puree.

Serve up by putting a dollop of carrot and caraway puree on a cracker with a bit of herb garnish - either dill or extra rosemary. Delicious, especially with Prosecco!

❓FAQ

Some questions I get asked about this carrot puree and crackers are:

🥯Other Canapes

If you love our Vegan Carrot Caraway Puree on Rosemary Sea Salt Crackers, then you may love these other canapes:

Spicy 'n' Sweet Vegan Cranberry Bean Ball Canapés

Vegan Cheese Spinach Spanakopita Triangles

Vegan "Smoked Salmon" Carrot Lox

📖 Recipe