Vegan tartare with aioli
Classic steak tartare, but vegan: Beetroot and shiitake mushrooms provide robust flavors, while capers and gherkins add a delicate touch of spice. Served with creamy aioli, toasted whole-wheat bread, and a fresh salad.
- 200 g Roti Bete
- 50 g dried shiitake mushrooms
- 2 shallots
- 1-2 tablespoons small capers
- 2 medium-sized gherkins
- 2-3 tablespoons of mild olive or rapeseed oil
- 1 tsp mustard
- 1. Ketchup
- 1-2 tbsp Ketjap Manis (dark sweet soy sauce)
- Salt
- Cayenne pepper
- 1-2 tsp sweet paprika powder
- Serving ring with a diameter of 6–8 cm
- 1-2 cloves of garlic
- 100 ml Sojadrink
- 20 g Mustard
- Salt
- 200 ml sunflower oil
- 2 tsp lime juice
- Caper berries and cress
- Cayenne pepper
- toasted wholemeal toast
- Mixed salad
- Peel and dice the beetroot, then place it in a pot with about 100 ml of water. Cover and cook gently over low to medium heat for about 20 minutes, or until tender. Allow to cool completely, then chop finely.
- Soak shiitake mushrooms in warm water for about 30 minutes. Then squeeze out the excess water and chop finely. Reserve some of the soaking water for later.
- Peel the shallots, dice them finely, and blanch them in boiling water for a few seconds. Then drain them through a sieve and let them cool. Finely chop the capers and gherkins.
- Place chopped mushrooms and beetroot in a bowl with shallots, capers, and gherkins. Add oil, mustard, ketchup, kecap manis, and 2–3 tablespoons of mushroom soaking liquid and mix. Season the tartare with salt, cayenne pepper, and paprika.
- For the aioli, peel and chop the garlic, then place it in a tall container with the soy milk, mustard, and a pinch of salt. Use an immersion blender to purée the mixture until smooth. Gradually drizzle in the oil in a thin stream while blending. Season the aioli to taste with salt and lime juice.
- Lightly oil the inside of a serving ring and place it on a serving platter or plate. Fill it with about a quarter of the tartare. Press it down slightly, then carefully remove the ring. Garnish with caper berries and cress. Arrange the remaining tartare in the same way.
- Drizzle small dots of aioli on and around the tartare and sprinkle with a little cayenne pepper. Halve the toasted bread and serve with a fresh salad. Serve the remaining aioli separately.
Tatar
- 200 g
Route Bete
- 50 g
1-2 THE
2-3 THE
Aioli
garlic cloves
- 100 ml
Soy drink
- 20 g
- 200 ml
Recipe for
persons
Place chopped mushrooms and beetroot in a bowl with shallots, capers, and gherkins. Add oil, mustard, and ketchup.
Add ketjap manis and 2-3 tablespoons of mushroom soaking water and mix. Season the tartare with salt, cayenne pepper, and paprika.
For the aioli, peel and chop the garlic and put it in a tall cup with soy milk, mustard and a pinch of salt.
and purée finely with an immersion blender. Then gradually drizzle in the oil in a thin stream and blend it in. Season the aioli with salt and lime juice.
Lightly oil the inside of the serving ring and place it on a serving platter or plate, then add about a quarter of the tartare.
Place it in the container. Press it down slightly, then carefully remove the ring. Garnish with capers and cress. Arrange the remaining tartare in the same way.
Drizzle small dots of aioli on and around the tartare and sprinkle with a little cayenne pepper. Roasted.
Halve the toast and serve with a fresh salad. Serve the remaining aioli separately.
