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Appetizers

Rosemary Lemon Shortbread Cookies

December 23, 2019 by Alana

Cookies seem to get all the attention during the lead up to Christmas, but what about those of us who prefer savory treats? Well, that’s where these Rosemary Lemon Shortbread Cookies come in! They’re actually like a cross between a cookie and a cracker, and contain no sugar in them at all! Tender and flaky, they are perfect for nibbling on during holiday parties. These little savory vegan cookies are pleasantly tart and herbaceous with cheesy notes thanks to some nutritional yeast.

Rosemary Lemon Shortbread Cookies ready to be enjoyed

Making Rosemary Lemon Shortbread Cookies

A food processor quickly makes the dough for these Rosemary Lemon Shortbread Cookies. However, you need a little patience since the dough needs to chill several times before baking. The key is making sure that the dough is cold every step of the way. First, start by putting chunks of coconut oil in the freezer until they are solid. Next, place the frozen coconut oil and dry ingredients in a food processor. Pulse until you have a crumb-like texture, but be sure not to over-process the dough. Finally, drizzle in the liquid while running the food processor, and stop processing as soon as the dough comes together.

Animation demonstrating how to make the dough for Rosemary Lemon Shortbread Cookies

Once the dough is ready, form it into discs and put in the refrigerator for at least 15 minutes to chill and firm up. Then, once you roll and cut the dough, put it back into the refrigerator one last time to chill again before baking. Although it is time consuming to repeatedly chill the dough, this step helps the cookies hold their shape while baking.

Rosemary Lemon Shortbread Cookie dough being rolled out

Make-Ahead Options

The best part of this recipe is that you can prepare, roll out, and cut the dough ahead of time. Simply place the cut dough on a cookie sheet in the freezer. Then, once they are completely frozen, transfer them to a freezer bag or storage container. Keep them in the freezer until you are ready to use them. In fact, you can prepare these Rosemary Lemon Shortbread Cookies several weeks ahead of time, making them a perfect appetizer for holiday entertaining. Prepping them ahead of time means one less thing to worry about on the day of the big event!

Rosemary Lemon Shortbread Cookie dough being cut out

This beautiful herb-flecked dough transforms into a tender cookie perfect for entertaining. The bite-sized morsels melt in your mouth and are truly addictive. In fact, with their buttery, crumbly texture, no one will even realize they’re vegan!

Rosemary Lemon Shortbread Cookies ready to be enjoyed


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Vegan Rosemary Lemon Shortbread Cookies

Rosemary Lemon Shortbread Cookies

  • Author: Alana Haldan
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 50 cookies 1x
  • Method: Baking
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Description

These savory vegan cookies are herbaceous, lemony, and slightly cheesy thanks to the addition of nutritional yeast. Though shortbread dough is typically made with butter, chilled coconut oil is a perfect vegan substitute. The result is a tender and flaky cookie perfect for entertaining.


Scale

Ingredients

  • 6 oz whole wheat flour (about 1 cup), plus extra for dusting
  • 2 Tbsp ground flax seeds
  • 2 Tbsp nutritional yeast 
  • 2 Tbsp finely minced rosemary
  • 1½ tsp sea salt
  • 4 oz coconut oil (about ½ cup plus 1 Tbsp), chilled
  • 2 Tbsp lemon juice
  • 1 Tbsp water

Instructions

  1. Preheat oven to 350° F.
  2. In a food processor, pulse flour, ground flax seeds, nutritional yeast, rosemary, and sea salt several times to combine.
  3. Add coconut oil to food processor and pulse until you have a crumb-like mixture.
  4. With food processor running, drizzle in lemon juice and water and process until combined, taking care not to over-process.
  5. Form dough into two discs, wrap in plastic wrap and place in refrigerator until chilled, about 15 minutes.
  6. On a surface dusted with flour, roll out dough to ¼” thickness. Using a 1 ½” round cookie cutter, cut out cookies and place on two parchment-lined baking sheets (see note).
  7. Prior to baking, place baking sheets in refrigerator to chill until cookies are firm, at least 15 minutes.
  8. Bake cookies until golden-brown, about 15 to 20 minutes.

Notes

If using different sized cookie cutters, baking time may need to be decreased or increased slightly depending on the size of the cookies.

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Filed Under: Appetizers, Recipes

Beet Tartare

September 26, 2018 by Alana

When I first transitioned to a vegan diet, I found myself craving the flavors of a traditional ahi tuna tartare. Since I was also just beginning my journey as a Natural Chef, I challenged myself to create a vegan version of this dish that I would be able to enjoy. Ultimately, I came up with this Beet Tartare with Avocado-Lime Cream and Black Tahini. Cubed and steamed beets mimic the appearance and texture of ahi tuna, and soak up the flavors of the marinade wonderfully. This beet tartare recipe is near and dear to my heart because it’s one of the first recipes that I developed as a student at Bauman College.

Beet Tartare Appetizer

Image by Bauman College

Sharpen Your Knives…

This is a perfect recipe to show off your knife skills! For best results, make sure you start off with a well-sharpened knife and large beets. To end up with perfectly cubed beets, you first need to cut off the round ends and sides of the beet to create a square or rectangular shape. You’ll end up with some excess beet scraps that are perfect to use in a fresh-squeezed juice. Once you have the beet squared off, cut it into 1/2″ slices. Then cut each slice into 1/2″ strips, and each strip into 1/2″ cubes. This video demonstrates the process quite well. You don’t need to worry too much about each cube being perfect, because they will still end up tasting delicious regardless of their shape!

Image by Bauman College

When it comes to serving, this beet tartare recipe is quite versatile. Although I designed this recipe to be served as a one-bite appetizer, it works equally well as a small salad, served over your favorite greens and drizzled with the avocado-lime cream and black tahini sauce. To create a stunning presentation, I used a mandoline to cut thin slices of watermelon radish. After quick pickling them, I drained and blotted them, then layered them on a serving platter to provide a colorful backdrop.

Image by Bauman College

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Beet Tartare Close Up

Beet Tartare With Avocado-Lime Cream and Black Tahini

  • Author: Alana Haldan
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 48 pieces 1x
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Description

Marinated beets serve as a creative stand-in for Ahi tuna in this vegan take on a traditional tartare. The silky avocado cream is a perfect counterpoint to the flavorful marinated beets. Using toothpicks for serving make this recipe a unique and delicious choice for passed appetizers.


Scale

Ingredients

Beets

  • 2 large beets, peeled and medium diced
  • 2 1/2 limes, juiced
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp tamari

Avocado-Lime Cream

  • 1 medium avocado, diced
  • 1/2 bunch cilantro,roughly chopped
  • 1 lime, juiced
  • 1 tsp fresh grated ginger
  • 1/8 tsp sea salt

Black Tahini Sauce

  • 1/4 cup black tahini
  • 1/8 tsp sea salt
  • 1/8 tsp garlic powder

Instructions

  1. Place steamer basket and 1 inch filtered water in a medium pot. Bring water to a boil, add beets, and cover pot. Reduce heat to a simmer and steam until beets are tender yet firm, about 10 to 15 minutes.
  2. In a medium bowl, add lime juice, rice vinegar, sesame oil, and tamari and mix to combine. Add beets and refrigerate at least 1 hour.
  3. While beets marinate, prepare avocado cream. In a food processor, combine avocado, cilantro, lime juice, and fresh ginger and process until mixture is very smooth and creamy. Transfer to a squeeze bottle and set aside.
  4. In a small bowl, combine black tahini, salt, and garlic powder. Whisk well to combine. Transfer to a squeeze bottle and set aside.
  5. To serve, drain excess marinade from beets and pat dry with a paper towel. Squeeze about 1/4 tsp of avocado-lime cream on top of each beet cube then drizzle with black tahini sauce. Insert toothpick into center of each beet cube.
  6. Alternatively, serve in small serving soup spoons. Squeeze about 1/4 tsp of black tahini sauce in spoon, then top with a beet cube. Squeeze about 1/4 tsp of avocado-lime cream on beet, then top with an additional drizzle of black tahini sauce.

Did you make this recipe?

Tag @sproutsandkrauts on Instagram

Filed Under: Appetizers, Recipes

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Hi, I’m Alana

Welcome to Sprouts And Krauts! I'm a vegan chef that loves creating recipes with seasonal ingredients.
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I'm a natural chef and food photographer with a passion for vegan, plant-based cooking, fermentation, and raw foods. I hope to inspire and empower others to venture into the world of plant-based eating, just as I did years ago. Read More →

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