Vegan aioli platter

Vegan platter with carrots, cucumber, celery, radishes and beets

This colorful vegan aioli platter recipe uses the plant-based aioli sauce using aquafaba, oil and lemon with a mix of steamed vegetables and raw crudités.

Course Dinner, lunch

Cuisine French, Vegan

Keyword Grand aioli, vegan aioli, vegetable platter

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 107kcal

Author Nicolas Pujol

Ingredients

Vegan aioli sauce
3 beets (reserve the greens for other dishes)
5 radishes (reserve the greens for other dishes)
3 carrots
3 oz celery (about 2 sticks)
0.5 cucumber

US Customary - Metric

Instructions

Place water in two large pans and put them to boil.
Make the vegan aioli sauce.
Peel the carrots. Cut them in 2 or 3, then put them to cook in the first pan. Do the same with beets, cutting them smaller as beets tend to cook more slowly otherwise, in the second pan. Leave them about 15 minutes on medium heat.
Rinse and slice the celery, radishes and cucumber, then start laying them out on a large plate with the aioli sauce in the center.
Once cooked, remove the carrots from the water. (optional: rinse and steam the beet greens in this water, since it is already boiling and available to you. You can then use these beet greens to make a salad).
Strain the beets and run a bit of cold water over them before placing them on the main platter. Do the same for carrots if they are still too hot.
Serve immediately, optionally with the beet greens salad you made along the way.

Notes

Calorie count only measures the vegetables and does not include the sauce. See vegan aioli sauce recipe for energy estimates.

Nutrition