Veganuary is far from over, with more and more people joining in every year for health, ethical reasons or simply to get rid of the pounds they put on during the holidays. Whatever the reason behind the decision, making the switch is never easy, so here are 5 recipes for vegetable tartare that we hope will remain popular in February!
1. Beetroot Avocado Tartare
Ingredients:
- 2 medium beets, pre-cooked and chopped
- 1 mature avocado, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh grated horseradish
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Preparation:
- In a bowl, gently mix the beetroot, avocado, lemon juice, horseradish and parsley.
- Season with salt and pepper.
- Before serving, cool and shape into small balls using a serving ring.
2. Tomato Zucchini Tartare
Ingredients:
- 2 large ripe tomatoes, seeded and chopped
- 1 medium courgette, grated raw
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper to taste
Preparation:
- In a bowl, mix the tomatoes, courgette, olive oil and basil.
- Season with salt and pepper.
- Serve immediately, in small heaps.
3. Eggplant Tahini Tartare
Ingredients:
- 1 large aubergine, grilled and chopped
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 1 teaspoon chopped fresh coriander
- Salt and freshly ground black pepper to taste
Preparation:
- In a bowl, mix the aubergines, tahini, lemon juice, garlic and coriander.
- Season with salt and pepper.
- Cool and serve shaped.
4. Carrot-Ginger Tartare
Ingredients:
- 3 medium carrots, grated raw
- 1 teaspoon freshly grated ginger
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh mint
- Salt and freshly ground black pepper to taste
Preparation:
- In a bowl, mix the carrots, ginger, lemon juice and mint.
- Season with salt and pepper.
- Before serving, chill and shape into small balls.
5. Vegetables with Mushrooms and Avocado
Ingredients:
- 200g fresh mushrooms (e.g. shiitake), finely chopped
- 1 mature avocado, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon chopped fresh spring onions
- 1 teaspoon sesame seeds on top
Preparation:
- In a pan, fry the mushrooms in a little oil.
- Mix the mushrooms, avocado, soy sauce, sesame oil and spring onion in a bowl.
- Season with salt if necessary.
- Cool and sprinkle with sesame seeds before serving.
