Vegan tartare

Vegan tartare

A fully plant-based version of this classic meat appetizer is recommended for anyone who isn’t afraid of culinary experiments! Check out how to prepare vegan tartare!


  • Black pepper – a pinch
  • Capers – 2 teaspoons
  • Tomato paste – 2 tablespoons
  • French mustard – 1 tablespoon
  • Pickled cucumber – 2
  • Olive oil – 20 ml
  • Olive oil – 10 ml
  • Salt – a pinch
  • Shallot – 1
  • Beet juice – 2 tablespoons
  • Vegan ground meat – 275 g
  • Marinated mushrooms – 4

Vegan egg yolk

  • Ground turmeric – 0.5 teaspoon
  • Vegan mayonnaise – 2 tablespoons

To serve

  • Black cumin seeds – 0.5 teaspoon
  • Radish sprouts – 25 g
  • Whole grain bread – 180 g


Sauté vegan meat in olive oil on a heated pan, breaking it apart with a spoon. Add tomato paste and beet juice. Mix well. Remove the sautéed vegan meat from the pan and set aside to cool. Finely dice shallot and pickled cucumbers, finely chop mushrooms and capers.

In a small bowl, combine vegan mayonnaise with ground turmeric. Mix well.Add olive oil and mustard to the cooled vegan meat. Season with salt and pepper. Mix well.

Transfer vegan tartare to a plate. Arrange chopped additions around it. In the center of the mass, create a small hollow and fill it with turmeric mayonnaise – vegan egg yolk.

If you want to give the dish a classic, elegant shape, use a ring to shape the tartare mass on the plate.

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