Vegan Beef Tartar
Ingredients
- 1 eggplant⠀
- 1 medium tomato⠀
- 1/2 cup kidney beans⠀
- 1/4 cup soy granules⠀
- 1 tbsp tomato paste⠀
- 1 tsp soy sauce⠀
- 1-2 tsp mustard (dijon or estragon)⠀
- 2 tsp white miso paste⠀
- 1 tbsp julienne cut beet root salad⠀
- 2-3 drops liquid smoke⠀
- 1 tbsp finely diced shallot⠀
- 1 tbsp finely diced pickles⠀
- to serve (very important!):⠀
- toasted bread⠀
- caper berries⠀
- vegan butter⠀
Preparation
Preheat oven to 180c(255f)
Slice eggplant in half, cut a grid into the flesh and place it on a baking tray
Bake for 20 minutes, then flip and bake for another 20 minutes until soft
Meanwhile place soy granules in a bowl and cover with hot veggie broth or boiling water
Cover the tomato with boiling water for about 30 seconds so you can easily remove the peel
Cut and remove the seeds as good as possible
Add the following ingredients to a food processor: chopped tomato, kidney beans, tomato paste, soy sauce, mustard, white miso paste, julienne cut beet root salad and liquid smoke
When the eggplant is done and soft scrape out the inside
To make sure you have the right amount since each eggplant is different measure 1 cup and add it to the food processor
Blend well, eventually add more tomato paste/beet root as needed for desired color
Season with salt & pepper to taste
Drain soy granules and press all excess liquid out using your hands
Add to the other ingredients in the food processor
Also add finely chopped shallot and pickles
Blend again until desired consistency is reached
Fill the mass in round forms or if you don't have any just use a small bowl
Cover and let it sit in the fridge overnight
Serve with vegan butter, caper berries and toasted toast bread