Vegan Classic Beef Tartare
Indulge in the bold, sophisticated flavors of 'Vegan Classic Beef Tartare,' a plant-based twist on the iconic appetizer that’s perfect for vegans and food enthusiasts alike. This innovative recipe transforms finely chopped portobello mushrooms and walnuts into a rich, meaty texture, while red onion, capers, and a touch of liquid smoke replicate the earthy depth of traditional tartare. A tangy dressing of Dijon mustard, soy sauce, and fresh lemon juice ties the dish together with vibrant flavor. Ready in just 30 minutes with no cooking required, this vegan tartare makes an eye-catching appetizer or elegant starter when plated with a ring mold and garnished with fresh parsley. Packed with umami and effortless elegance, it’s sure to become the star of your next dinner party or plant-based feast!
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Recipe Information
Ingredients
- 200 grams portobello mushrooms
- 50 grams walnuts
- 0.5 medium red onion
- 2 tablespoons capers
- 2 teaspoons dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 0.5 teaspoon liquid smoke
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 large garlic clove
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Clean the portobello mushrooms with a damp cloth and remove the stems.
Finely chop the mushrooms into small, even pieces to resemble the texture of minced beef.
Chop the walnuts into small, fine pieces by hand or using a food processor.
Finely dice the red onion and set aside.
Chop the capers and fresh parsley, and mince the garlic clove.
In a large mixing bowl, combine chopped mushrooms, walnuts, red onion, capers, and parsley.
Add dijon mustard, soy sauce, nutritional yeast, liquid smoke, minced garlic, olive oil, lemon juice, salt, and black pepper to the mixture.
Mix all ingredients thoroughly, ensuring the dressing coats the mushroom and walnut mixture evenly.
Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 20 minutes to allow flavors to meld.
Before serving, taste and adjust seasoning if necessary.
Optionally, serve using a ring mold to shape into individual portions, garnished with additional chopped parsley.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
