Looking for festive vegan charcuterie board ideas? Look no further. This Christmas wreath snack board is assembled with fresh rosemary and skewers of vegan deli meat, vegan cheese, tomatoes, peppers, olives, and artichoke hearts. Serve with crackers and hummus for a delicious holiday appetizer.
Vegan Charcuterie Christmas Wreath
You know what is better than a regular old snack plate? A snack plate that is festive.
And not only is this charcuterie board festive, it is also easy to make, customizable, and delicious! This recipe can be made ahead of time, but it only takes about 15 minutes to put together, making for a fuss-free and stress-free holiday snack.
Ingredients for this vegan charcuterie board
This recipe is totally customizable and is impossible to mess up. Use my recommendations as a base to start from, but feel free to substitute any ingredients you don’t like or don’t have on hand.
This recipe makes about 20-25 4in skewers. I used these!
Vegan deli meat
There are so many options for vegan deli meat on the market now, so use whichever meat you like. Tofurky has many delicious vegan deli meats, and I used their pastrami-style Peppered slices for my snack board. If mock meats aren’t your thing, you could also use baked tofu cubes.
You’ll want to choose a block of vegan cheese so you can cut it into small cubes. Daiya has some wonderful block cheese. I used their Jalapeño Havarti Style Block (which was delicious with the Tofurky peppered slices). Other brands with vegan block cheeses include Follow Your Heart, Violife, Chao, and Miyoko’s Creamery.
I used grape tomatoes, but feel free to use any small tomato.
Choose 1-2 types of olives. I used kalamata and castelvetrano olives, but any type of olive you like works. Make sure your olives are pitted, or it will be difficult to put them on the skewers.
Choose 1-2 types of small peppers. I only used peppadew peppers because I love them!
I used simple artichoke hearts from a can, but you could buy the marinated ones to be extra fancy.
How to make a Christmas wreath snack plate
This festive vegan charcuterie board couldn’t be easier to make and is done in less than 15 minutes.
Lay out all of your ingredients on a large cutting board or in little bowls for easy skewer assembly.
To assemble the skewers, pick 5 of your ingredients and place them on the skewer. I made each of my skewers random, alternating ingredients for each skewer. One skewer might be: artichoke heart, black olive, deli meat, cheese, tomato. Another might be: deli meat, cheese, pepper, tomato, green olive. Alternating the ingredients makes for a more dynamic Christmas wreath. (Also, I hate structure)
After you assemble a skewer, add it to a large plate or serving platter. Line the skewers up alongside the rim of the plate, forming a wreath shape. Add more skewers until you run out of space on your plate, then add sprigs of fresh rosemary between the skewers for garnish and some Christmas pizzazz. Plus, it smells amazing!
How to serve this snack board
I served my vegan charcuterie Christmas wreath on a round 10in plate and fit a very snug 20 skewers on it. I would recommend using a 12-14in round serving platter if you have one, especially if you plan on making more than 20 skewers for the charcuterie board.
You can serve this snack plate as is, but I recommend serving it alongside crackers and hummus for the ultimate snacking experience.
What to do with leftovers
Oh, lucky you! If you find yourself with leftovers, you can make the most beautiful salads. Chop up the vegan deli meat and cheese, then throw it onto a bed of greens along with the tomatoes. olives, peppers, and artichoke hearts. Drizzle with balsamic or italian dressing and you got yourself a lovely meal.
More vegan snack recipesPrint
This vegan Christmas wreath snack board is assembled with fresh rosemary and skewers of vegan deli meat, vegan cheese, tomatoes, peppers, olives, and artichoke hearts. Serve with crackers and hummus for a delicious holiday appetizer.
- 20–25 (4 inch) skewers
- 1 block vegan cheese, cut into 1 inch cubes (I used Daiya Jalapeño Havarti Style Block)
- 1 package vegan deli meat (I used Tofurky Deli Slices)
- 30 pitted olives of choice (I used a mix of kalamata and castelvetrano olives)
- 15 small tomatoes (I used grape tomatoes)
- 15 small peppers of choice (I used peppadew peppers)
- 1 (14oz) can quartered artichoke hearts, rinsed and drained
- 1 bunch fresh rosemary, for garnish
Additional ingredients (optional, for serving)
- Lay out all of your ingredients for easy skewer assembly.
- To assemble the skewers, choose 5 ingredients and place them on the skewer. Alternate the ingredients and pattern you use for each skewer so your charcuterie board will look more dynamic.
- After you assemble a skewer, add it to a large plate or serving platter. Line the skewers up alongside the rim of the plate, forming a circular wreath shape. Add more skewers until you run out of space on your plate.
- Add sprigs of fresh rosemary between the skewers for garnish.
- Enjoy! Serve as is or with crackers and hummus.
Feel free to substitute any ingredients and customize this recipe! You can’t mess it up.
For adding the vegan deli meat to the skewer, fold it in half 3-4 times to form a small triangle.
For best results, use a 10-14 in plate or serving platter for 20-25 skewers.
- Serving Size: 1 skewer
- Calories: 118.3 kcal
- Sugar: 1.2 g
- Sodium: 405.5 mg
- Fat: 7.2 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8.7 g
- Fiber: 0.9 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Keywords: vegan charcuterie, vegan snack board