Cauldron

Vegan Christmas Canapes

Be the party host with the most with our vegan Christmas Canapes. Middle Eastern mini flatbreads, sticky glazed Moroccan lollipops, and more. Prep this platter in advance, arrange prettily as your guests arrive, and be sure to practise casually accepting all the compliments you’re sure to be getting. 

Serves 10
60 mins
Easy
Vegan
317 cals (per serving)
Assortment of vegan christmas canapes on black serving plates on a bright pink background.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the crispy sticky tofu bites

  • 150g Cauldron Extra Firm Tofu

  • 1 tbsp. cornflour

  • A drizzle of sesame oil

  • 1 tbsp. low salt soy sauce 

  • 1 garlic clove, crushed

  • Pinch chilli flakes

  • 1 tsp. maple syrup

  • 1 tsp. sesame seeds

  • 1 tsp. nigella seeds

For the sticky glazed Moroccan lollypops

  • 10 Cauldron Moroccan Falafel balls

  • 1 tbsp. smooth mango chutney

  • 1 tbsp. pumpkin seeds, finely chopped

For the Middle Eastern mini flat breads

  • 2 Cauldron Middle Eastern Falafel balls

  • 1 small flatbread

  • 2 tbsp. hummus

  • 1 tbsp. pomegranate seeds

  • Coriander leaves

For the hoisin bites

  • 50g Cauldron Hoisin Tofu Pieces

  • A drizzle olive oil

  • 50g cucumber

  • 1 tbsp. hoisin sauce

  • 1 spring onion, finely sliced

  • ½ tsp. sesame seeds

  • A little picked red onion

Our tip

Swap the hoisin sauce for sweet chilli sauce for a change. Coat the falafel ‘lollypops’ in chopped pistachio nuts for a different twist on these canapes. 

Method:

For the crispy sticky tofu bites

  1. Slice the Cauldron Extra Firm Tofu into 10 cubes. Place the cornflour onto a plate and toss the tofu cubes in the cornflour to coat.

  2. Place a non-stick frying pan over a medium heat. Add a drizzle of sesame oil and fry the tofu cubes on all sides until golden brown and crispy (this should take about 10 minutes). 

  3. Mix the soy sauce, garlic, chilli flakes, maple syrup and one tablespoon of water in a small bowl. Add this to the frying pan with the tofu cubes. Toss to coat and reduce to a sticky glaze. 

  4. Place the sesame and nigella seeds in a small bowl. Add the tofu cubes and toss to coat the cubes in the seeds (you may need to do this in batches).

For the sticky glazed Moroccan lollypops

  1. Cook the Cauldron Moroccan Falafels as per pack instructions. Remove from the oven and brush with mango chutney. Roll each falafel ball in chopped pumpkin seeds and pop a cocktail stick in the top of each falafel to create a ‘lollypop’.

For the Middle Eastern mini flat breads

  1. Heat a griddle over a high heat. Cut the flatbread into 10 neat bite sized squares (approx.4cmx4cm).

  2. Place the cut squares on the griddle and lightly griddle both sides.

  3. Top each griddled square of flatbread with a dollop of hummus and a crumbling of Cauldron Middle Eastern Falafel.

  4. Garnish with pomegranate seeds and coriander leaves.

For the hoisin bites

  1. Cook the Cauldron Hoisin Tofu Pieces as per pack instructions.

  2. Slice the cucumber into 10 round slices. Top each slice with a few Cauldron Hoisin Tofu Pieces. Drizzle over a little hoisin sauce and garnish with sliced spring onion, sesame seeds and chopped pickled red onion. 

To serve

  1. Place the prepared canapes onto a serving platter or trays and enjoy!

Our tip

Swap the hoisin sauce for sweet chilli sauce for a change. Coat the falafel ‘lollypops’ in chopped pistachio nuts for a different twist on these canapes. 

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!