Vegan Classic Steak Tartare
Experience a plant-based twist on a timeless delicacy with this Vegan Classic Steak Tartare recipe, where earthy grated beets and finely chopped cremini mushrooms create a sumptuous texture that rivals the traditional dish. Infused with the bold, tangy flavors of Dijon mustard, vegan Worcestershire sauce, capers, and fresh herbs like dill and parsley, this recipe is a celebration of vibrant ingredients and sophisticated preparation—all without any cooking required! Finished with crunchy walnut pieces and a drizzle of olive oil, this nutrient-packed tartare is served alongside golden, toasty sourdough bread for the perfect pairing. Ready in just 25 minutes, this dish is ideal for impressing guests at an elegant appetizer spread or elevating your weeknight dining with a burst of gourmet flavor. Vegan, gluten-free adaptable, and brimming with healthful ingredients, this recipe redefines "steak tartare" with creativity and flair.
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Recipe Information
Ingredients
- 2 medium beets
- 150 grams cremini mushrooms
- 0.5 red onion
- 2 tablespoons capers
- 2 tablespoons flat-leaf parsley
- 1 tablespoon fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon vegan Worcestershire sauce
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 tablespoons walnut pieces
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 4 sourdough bread slices
Instructions
Begin by peeling and grating the beets using a box grater. Set grated beets aside in a large mixing bowl.
Finely chop the cremini mushrooms into small pieces, similar in size to minced beef.
Dice the red onion finely and add it to the bowl with the grated beets.
Add the capers, parsley, and dill to the mixture. Stir everything to combine well.
In a small bowl, whisk together Dijon mustard, vegan Worcestershire sauce, olive oil, and lemon juice. Add this dressing to the beet mixture.
Stir in the walnut pieces, sea salt, and freshly ground black pepper. Adjust seasoning to taste.
Mix the ingredients until the beets and mushrooms are well coated with the dressing and seasoning. The mixture should resemble the texture and look of traditional steak tartare.
To serve, divide the vegan steak tartare among four plates or serve on a platter. Toast the sourdough slices until golden and arrange them on the plates.
Optionally, garnish with extra parsley or dill for presentation. Enjoy immediately.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 31.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2072 mg | 44% | |
*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.
