Vegan Anchovy-Stuffed Olives
Elevate your appetizer game with these irresistible Vegan Anchovy-Stuffed Olives! Perfectly blending briny green olives with a zesty, oceanic filling made from nori, capers, and lemon juice, this plant-based twist on a classic Mediterranean favorite is sure to impress. The velvety filling, enhanced with garlic, Dijon mustard, and nutritional yeast, mimics the umami-rich flavor of anchovies while remaining entirely vegan. Ready in just 20 minutes with no cooking required, these stuffed olives are a quick, crowd-pleasing snack or party starter. Garnished with fresh parsley for a vibrant touch, they’re as stunning as they are delicious. Serve immediately or prep ahead—they’ll hold up beautifully in the fridge for up to 24 hours. Your guests won’t believe these indulgent bites are vegan!
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Ingredients
- 20 pieces Large green olives, pitted
- 1 sheet Nori sheets
- 2 tablespoons Capers, drained
- 1 tablespoon Lemon juice
- 1 clove Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Nutritional yeast
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
Directions
Step 1
Begin by preparing the nori mixture that will serve as the vegan 'anchovy' filling. Rip the nori sheet into small pieces and place them in a blender or food processor.
Step 2
Add the capers, lemon juice, minced garlic, olive oil, nutritional yeast, Dijon mustard, sea salt, and black pepper to the blender.
Step 3
Blend the mixture until you achieve a smooth paste, stopping to scrape down the sides as needed. The consistency should be thick yet spreadable.
Step 4
Gently take each pitted green olive and stuff them with the nori mixture. You can use a small spoon or a piping bag to fill the olives. Each olive should hold about half a teaspoon of the mixture.
Step 5
Continue until all olives are filled.
Step 6
Arrange the stuffed olives on a serving plate, and sprinkle with freshly chopped parsley.
Step 7
Serve immediately as a delightful appetizer or snack. These vegan anchovy-stuffed olives can also be covered and refrigerated for up to 24 hours before serving.
Nutrition Facts
| Serving size | (82.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 301.6 |
| Total Fat 29.3g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1150.9mg | 0% |
| Total Carbohydrate 6.5g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 0.5g | |
| Protein 4.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 30.0mg | 0% |
| Iron 1.5mg | 0% |
| Potassium 227.3mg | 0% |
Source of Calories