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.
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🥕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:
- Mix the flour, sugar, salt and rosemary. Then add the water and oil. Mix well.
- Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.
- 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.
- 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.
- Prick each square a few times with a fork.
- Place the dough (still on the parchment) on to a baking tray.
- 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:
- 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.
- Stir in crushed garlic and caraway seeds, and cook for another minute.
- 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.
- Drain the carrots and reserve the liquid.
- 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:
The crackers can go in an airtight container for a good 5 days. The puree needs to go in the fridge. It can also be frozen for another time.
Yes! Just keep the puree in the fridge and the crackers in an airtight container. I wouldn't make up the canapes though until you're just about to serve.
🥯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
If you love this idea, please share this post with your friends and comment below; this helps others find our yummy recipes!
Love & Vegan Yummies,
Louise & Vanessa xx
📖 Recipe
Vegan Carrot Caraway Puree on Rosemary Sea Salt Crackers
Equipment
- Baking parchment
Ingredients
Rosemary and Sea Salt Crackers
- 200 g plain white flour
- 1 teaspoon coarse sea salt
- ½ teaspoon brown sugar / coconut palm sugar (optional)
- 1 tablespoon fresh rosemary (washed and finely chopped)
- 1½ tablespoon olive oil
- 120 ml water
- Extra sea salt for sprinkling
- Extra flour for dusting
- A bit of water for sprinkling over the crackers
Carrot and Caraway Puree
- 4 tablespoon olive oil
- 2 shallots, chopped
- 1 teaspoon sea salt
- 4 garlic cloves, chopped
- 2 teaspoon caraway seeds
- 800 g carrots, chopped
- 600 ml vegetable stock
- 1 teaspoon chilli flakes (optional)
- Packet of dill (for garnish)
Instructions
Rosemary and Sea Salt Crackers
- Pre-heat oven to 220°C / 430°F / Gas Mark 7.
- In a bowl, put the flour, sugar, salt and rosemary. Mix well.
- Then add water and oil. Mix well.
- Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.
- Turn the dough out onto the baking parchment and roll it 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.
- Using a pizza cutter or a blunt knife, 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. Then prick each square a few times with a fork.
- Place the dough (still on the parchment) on to a baking tray and put in the oven.
- Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.
Carrot and Caraway Puree
- Heat the oil in a pot on a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft.
- Stir in the garlic and caraway seeds, cooking for another minute.
- Add the carrots, veg stock and chilli flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until the carrot is soft.
- Drain the carrots and reserve the liquid.
- 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.
To assemble the canape
- Spoon the puree on to the crackers, and top with herbs to garnish.
Notes
Nutrition
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