How To Make Vegan Carpaccio
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!
How To Make Vegan Carpaccio
Servings
0
servings
Ingredients
- 1/2 pound firm tofu
- 1 tablespoon freshly squeezed lemon juice
- 1 small clove garlic
- 1/2 small shallot
- 1 teaspoon fresh parsley
- 1 tablespoon nutritional yeast
- 1 teaspoon capers
- 2 zucchini
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 green onion
- 2 tablespoons fresh basil
- 1/2 cup fresh fennel bulb
Directions
- Squeeze excess water from tofu with your hands. In a bowl, mash tofu with hands until it is the consistency of ricotta cheese.
- Add other tofu ricotta ingredients together and mix well.
- Arrange zucchini slices in an overlapping pattern on a serving platter.
- Sprinkle green onions and herbs evenly across zucchini. Top with oil, lemon juice mixture and ricotta.