Vegan Tatar
Ingredients
100 g rice cakes
500 ml vegetable broth, warm
25 g soy or pea mince, dry
60 g tomato paste
40 g mustard
160 g ketchup
40 ml beetroot juice
40 g capers
80 g pickles
80 g onions
8 g jalapeños, optional
1 tsp salt
Directions
Crumble rice cakes and add 400 ml warm vegetable broth. Soak chopped soy in remaining broth. After about 5 minutes, drain and add to rice cake mixture.
Add ketchup, tomato paste, mustard and beet juice to the mixture and let stand for about 10 minutes.
Meanwhile, finely chop pickles, onions, capers and jalapeños. Add to the mixture and season with salt, pepper and Tabasco.
Garnish the tartare with onions, caper apples, jalapeños or onion sprouts. Serve with toast and vegan butter or margarine.
Notes
Serves 4-6
Ingredients
100 g rice cakes
500 ml vegetable broth, warm
25 g soy or pea mince, dry
60 g tomato paste
40 g mustard
160 g ketchup
40 ml beetroot juice
40 g capers
80 g pickles
80 g onions
8 g jalapeños, optional
1 tsp salt
Steps
1
Crumble rice cakes and add 400 ml warm vegetable broth. Soak chopped soy in remaining broth. After about 5 minutes, drain and add to rice cake mixture.
2
Add ketchup, tomato paste, mustard and beet juice to the mixture and let stand for about 10 minutes.
3
Meanwhile, finely chop pickles, onions, capers and jalapeños. Add to the mixture and season with salt, pepper and Tabasco.
4
Garnish the tartare with onions, caper apples, jalapeños or onion sprouts. Serve with toast and vegan butter or margarine.
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