A Vegetarian Grazing Board for Christmas
In 7 Simple Steps
Charcuterie Board, Smorgasbord, Snack Board, Grazing Board, Party Platter… No matter what you call it, it might just become your favourite Spoonie-friendly Christmas dinner solution.
I know, it sounds fancy, and perhaps even overwhelming—and I have, in fact, read half a bazillion blog posts on how to create the perfect vegetarian grazing board, and watched just as many videos—but once you break it down into its basic components, it’s actually rather easy.
And the really great thing is, you don’t have to spend hours, or worse: days, in the kitchen to impress your friends and family with a stunning snack board filled with all kinds of yummy snack food.
But first: what exactly is a grazing board?
It’s really just a fancy name for a large board filled with all kinds of finger food. Often, these boards feature cured meats (charcuterie board), fish (smorgasbord), and cheeses. Since I’m making a vegetarian grazing board, meat and fish are out, and while I will include some cheeses, they won’t be the stars of the show—and you can use any plant-based cheese you like for a 100% vegan option.
Spoonie-friendly and versatile
What makes the grazing board perfect for spoonies is easy to see: no (or very little) cooking, and minimal prep—which can be done in stages: scooping dips into small bowls, cutting veggies, and placing them in the fridge until you’re ready to assemble the board.
The snack board’s versatility ensures you can always adapt it to your own dietary needs. Low-FODMAP, gluten-free, rice-free, no nightshades, soy-free, nut-free? It’s all possible. Fare better on meat than veggies? Go ahead and add cured meat. That’s the great thing about snack boards: you can choose whichever snack food works best for your needs.
Also: finger food. No mountain of dishes to wash up afterwards.
The perfect vegetarian grazing board
Let me tell you a secret: there’s no such thing! This isn’t about perfection. There are no rules. Just this: use any finger food you like, combine colours, flavours, and textures and play around with it.
Yes, you read that right: this is your permission slip to play with your food! And isn’t that what we all wanted as children? Isn’t that just what your inner child still wants? I know mine does!
How to build your snack board
This is the first grazing board I made, and I had so much fun assembling it—now all I can think of is what excuse I could find to build the next one!
So, if this is your first time too, let me take you by the hand and walk you through the process.
First, I chose my board: my biggest cutting board, but honestly any board will do. Glass, marble, wood, a baking tray, a large flat plate. As long as it’s fairly large and flat, it works.
Next, I chose my bowls: small ones, because I didn’t want them to dominate the entire board. At this point, I actually made a quick sketch of how I’d lay them out, but that’s totally optional. You don’t need to do this.
By then, I was spent and went to bed.
The next day, I set up my studio early, so I could take my pictures as soon as I was ready. (Clearly a step you can skip. 😉)
I gathered my ingredients—all prepped and ready—laid my board on the worktop and started the actual assembly.
- Bowls with hummus, plant-based cream cheese, and pickles first
- Thinly sliced gluten-free baguette and crackers next (forgot my grissinetti, which actually turned out to be a good thing)
- After that came my devilled eggs (falafel would be a great vegan substitute here)
- Then cucumber slices and cherry tomatoes
- Next, I added cheese cubes (use your vegan favourites if you’re going for a 100% plant-based grazing board)
- And finally I filled up the empty spaces with dried fruit, nuts, and seeds.
Just seven simple steps
- Choose Your Board—Any large, flat board or tray works.
- Pick Small Bowls—Place them where you want your dips and pickles.
- Prep Ingredients—Slice veg, cube cheese, portion dips.
- Set Up Your Layout—Put the bowls on the board first.
- Add Carbs—Arrange bread slices and crackers around the bowls.
- Add Mains—Place falafel/devilled eggs, veg, and cheese.
- Fill the Gaps—Finish with nuts, seeds, and dried fruit for colour and abundance.
That’s how easy it is.
Accessibility notes
As you see, there’s nothing complicated about making a festive and delightful smorgasbord. I made my own hummus and plant-based cream cheese, but that’s by no means mandatory. There’s no kitchen police here insisting you should make everything from scratch.
Make what you can, and buy the rest.
Can’t stand that long? Neither can I. I use my wheelchair pretty much full-time. I may stand up to take that one picture, but that’s about it. Don’t have a wheelchair? I used a high kitchen stool before I had mine. It wasn’t ideal, but it worked.
And if, like me, the crowded shops make you want to crawl into a dark hole and stay there until the holidays are over: that’s what delivery is for. Just order online and have your groceries delivered. There’s zero shame in having your groceries delivered.
Portions: How Much to Make
For a snack or starter, aim for around 100–150g per person, and 200–250 g for a full meal. Focus on dips, bread, and crackers, as these usually go quickest, and add smaller amounts of cheese, nuts, or pickles.
When you fill bowls and spread the food out across the board, it looks like you have a lot, without overdoing it. Any leftovers can be used for easy lunches, pasta toppings, and oven dishes, to name just a few.
This post is part of the mini series The Gentle Art of Winter Cooking, a celebration of spoonie-friendly, easy, and nourishing dishes that provide warmth and comfort on cold days.
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