Vegan Roasted Red Pepper Butter With Tangy Pickled Cucumber

by | February 25, 2020

You could call it a deconstructed gazpacho if you want to get really fancy about it, but this dish is a bit more filling and a much easier sell for the whole family.

The perfect go-to for hungry guests and snacky kiddos, this savory red pepper butter, perfectly paired with tangy pickled cucumbers, is about to become your new favorite snack.

I like to keep this recipe handy for when I’m in a rush and want to grab more than just an apple as I head out for the day. It makes my life easier, and I’m sure it will do the same for you!


Vegan Roasted Red Pepper Butter With Tangy Pickled Cucumber


  • Warm French baguette
  • Fresh arugula for garnish

Red Pepper Butter

  • 2 sweet red peppers
  • 1 or 2 garlic cloves (optional)
  • 1/2 cup vegan margarine or butter room temperature
  • 1/2 coconut oil
  • 2 tbsp olive oil
  • 1/2 bunch of fresh parsley roughly chopped
  • salt and pepper to taste
  • 1/4 tsp xanthum gum (optional)

Pickled Cucumbers

  • 1 cucumber
  • A lot of salt to wash the cucumber
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1 tbsp white wine vinegar
  • 3,5 tbsp light soy sauce (if using regular soy sauce add 2 tbsp)
  • 3 tsp caster sugar
  • 2 tbsp water
  • 5 juniper berries (optional)
vegan roasted pepper


Red Pepper Butter

  1. Start by roatsing the whole peppers on a tray on the oven at 180ºC for 30 minutes to an hour, or until the skin is a bit black and the peppers are juicy. Once out of the oven, allow them to cool down before peeling and deseeding.
  2. Melt the coconut oil in a bain-marie or in the microwave so it’s easier to blend everything together.
  3. Drain the peppers and add them to a blender with the garlic, coconut oil, and vegan butter. Once smooth, add the parsley and xanthum gum*. Season to taste and blend a little bit more.
  4. Leave them in a nice serving ramekin or in a jar. Conserve it on the fridge and it should last around 1 month.

*Note: the xanthum gum serves as an emulsifier in this recipe, helping to prevent oil separation by stabilizing the emulsion. If you don’t have access to this ingredient, be sure that the peppers are very well drained before blending as described above.

Pickled Cucumbers

  1. Cut the cucumber into halves and deseed it. In a container, cover them with salt to reduce their water content. After they;ve sat for 20 minutes, you can either soak them in a container with running water, or change to freshwater every few minutes until the cucumbers don’t taste as salty.
  2. In a small pot, add the mirin, sake, vinegar, soy sauce, caster sugar, and juniper berries. Simmer for 10 minutes, then turn off the heat and leave to rest.
  3. When the cucumbers are ready, cut them into 3mm slices with a half-moon shape, place them inside a jar and add the pickling solution. They should last at least 1 month in the fridge.

For more inspiration like this, be sure to follow Raise Vegan Intern Samina Dellinger on Instagram, at Pineapple For The Children.

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