Vegan Beef Tartar with Eggplant
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
- 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 or beet root as needed for desired color. Season with salt and 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 bread. Enjoy.