Traditional tartare is made with finely chopped raw meat and it’s quite popular as a starter. I wanted to make a vegan version and I think most people would be surprised by how good actually the tomato and zucchini tartare! This version of the dish is made from a mix of sun-dried, oven roasted tomatoes and grilled zucchini and looks quite fancy but is easy to make. Read on for the recipe!

Tomato and zucchini tartare

It’s All in the Texture

This vegan tartare incorporates both cooked and raw textures served with a surprising mixture of vegetable yogurt, turmeric, and lemon zest and then garnished with a spoonful of capers, parsley, and finely chopped spring onion. If served in this way, it is an excellent appetizer, but if it is served on a bed of mixed salad, it easily transforms into a delicate main course. It also goes perfectly with toasted bread.

Tomato and zucchini tartare

Juicy Tomato and Zucchini Tartare

Ingredients for 4 – 6 servings:

  • 200 g of fresh tomatoes
  • 1 zucchini
  • extra virgin olive oil
  • 70 g of sun-dried tomatoes in oil (dry them with a paper towel before weighing them)
  • 240 g red beans or tempeh
  • 2 celery stalks
  • 1 shallot or 1/4 red onion or 2 spring onions (white and green part)
  • 7 parsley springs (about 6 tablespoons of chopped parsley)
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon maple syrup
  • 1 pinch of chili pepper
  • salt and black pepper to taste

To garnish:

  • 1 spring onion or 1 finely chopped shallot (or 1/4 red onion)
  • a few capers
  • 2 tablespoons chopped parsley
  • 4 tablespoons vegetable yogurt (or vegan mayo) mixed with 1 pinch of turmeric and lemon zest
  • some toasted bread
  1. Set the oven at 180°C. Prepare one baking tray, covering it with baking paper. 

  2. Cut the fresh tomatoes in half, then remove the seeds and their liquid. Slice the zucchini into 1 cm thick slices.

  3. Place the tomatoes and zucchini on the baking tray and add a drizzle of oil. Bake for 20 minutes, allow to cool and then chop finely. Once chopped, I recommend draining the vegetables through a sieve to get rid of the liquids.

  4.  Process the sun-dried tomatoes and beans or tempeh in your food processor. If you don’t have a food processor, chop the tomatoes as finely as possible and mash the beans or tempeh with a fork.

  5. Chop the celery, spring onion and parsley as finely as possible, then mix in a bowl with the beans or tempeh, sun-dried tomatoes and the vegetables you baked earlier.

  6. Season the batter with 2 tablespoons of extra virgin olive oil, soy sauce, lemon juice, maple syrup, chili, salt and pepper. Mix well.

  7. If the batter for the tartare is very wet, drain it through a sieve.

  8. Mix the yogurt or vegetable mayo with a pinch of turmeric and lemon zest.

  9. Prepare the tartare garnish. Using a pastry cutter, serve your tartare on a serving plate, then decorate each portion with a spoonful of yogurt, capers and chopped spring onion. Finish off with parsley, black pepper and lemon zest.

About the Author

Jolanta Gorzelana is a vegan chef who shares recipes on her food blog Vegan in Chic. Born in Poland, Jolanta lived in Italy for 11 years before moving to Iceland where she resides now. Author of two cookbooks, Jolanta has a passion for traveling the world looking for inspiration and translating what she finds into delicious vegan recipes.