How to Make Vegan Carpaccio

Apr 11, 2012 5:01 pm

An Italian carpaccio of zucchini with tofu ricotta

Spring has sprung, and that means the lighter the fare, the better. Here on Feed the Vegan, I am almost at the close of my series exploring classic dishes. I was thinking about how hot it can get here in the Northeast and brainstorming a cool refreshing dish for the spring and summer months.

I came across the idea of a classic carpaccio, which is traditionally made with beef. However, the idea behind the dish is a simple one that can be duplicated with zucchini. So I figured, why not add a twist with fresh fennel and some homemade, plant-based ricotta cheese? This is a great side dish or starter to add to any meal. Enjoy!

zucchini recipes
Photo: WordRidden on Flickr
Slice it thin for this zucchini vegan carpaccio recipe.
 
Servings: 4

Ingredients

For the tofu ricotta
1/2 pound firm tofu
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, minced
1/2 small shallot, minced
1 teaspoon fresh parsley, chopped
1 tablespoon nutritional yeast
1 teaspoon capers, chopped
For the zucchini
2 zucchini, sliced paper-thin
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 green onion, thinly sliced
2 tablespoons fresh basil, chiffonaded (a.k.a. thinly sliced)
1/2 cup fresh fennel bulb, thinly sliced
Directions: 

For the tofu ricotta:

  1. Squeeze excess water from tofu with your hands. In a bowl, mash tofu with hands until it is the consistency of ricotta cheese.
  2. Add other tofu ricotta ingredients together and mix well.

To serve:

  1. Arrange zucchini slices in an overlapping pattern on a serving platter.
  2. Sprinkle green onions and herbs evenly across zucchini. Top with oil, lemon juice mixture and ricotta.
Level of Difficulty: 
Easy
Prep Time: 
20 minutes
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