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
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  • 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
  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.
  3. Arrange zucchini slices in an overlapping pattern on a serving platter.
  4. Sprinkle green onions and herbs evenly across zucchini. Top with oil, lemon juice mixture and ricotta.
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