Vegan tartare

Vegan tartare

Total: 1 hr 15 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 346 kcal
, Fat: 17 g
, Carbohydrate: 29 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 aubergines
2 tbsp olive oil

To bake

2 ½ tbsp tomato puree
1 tin soya beans (approx. 210 g), rinsed and drained


30 g pitted green olives, finely chopped
30 g gherkins, finely chopped
3 tbsp ketchup
1 shallot, finely chopped
1 tsp sweet paprika
¼ tsp red Tabasco sauce
¼ tsp salt
3 tbsp caper berries
1 shallot, cut into rings
2 tbsp olive oil
8 slices whole-grain toast bread
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How it's done

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Brush the aubergines with oil, place on a baking tray lined with baking paper.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C, turning 3 times. Remove, allow to cool slightly. Halve the aubergines lengthwise, scrape the aubergine flesh away from the skin using a spoon, place in a sieve, drain the aubergine, place in a measuring cup along with the tomato puree, then puree. Add the soya beans and puree briefly.


Mix the olives with all the other ingredients up to and including the salt, mix into the puree. Using a cutter (approx. 8 cm in diameter), arrange the tartare on 4 plates. Top with caper berries and shallot rings. Brush both sides of the toast bread with oil, toast in a hot frying pan for approx. 1 min. on each side, serve with the tartare.

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