Vegan, Oil-free, Gluten-free
Vegan Potato "Steak" Tartare, anyone?
I always loved this Potato "Steak" Tartare recipe, even before our family went vegan. It makes a simple, yet delicious appetizer.
Potato "Steak" Tartare
5 sun-dried tomatoes, roughly chopped
2 cups potatoes, cooked, cooled, peeled
3 Tbsps tomato paste
5 cloves garlic
1/2 cup sunflower seeds
2 Tbsps Dijon mustard
1 Tbsp soy sauce
4 tsps paprika
1 tsp smoked paprika
1 tsp cumin powder
1/2 tsp chilli powder, or more, to taste
salt, to taste (optional)
Put chopped tomatoes in a 2-cup Pyrex measuring cup, add enough water to cover them completely and soak them for about an hour.
Reserve 3/4 cup of the soaking liquid, discard the rest.
Process all ingredients, including the strained tomatoes, in a food processor and add enough of the soaking liquid to reach desired consistency.
Adjust taste by adding more spices.
Tip: Serve Potato Tartare on toasted whole-grain bread (GF, if needed) but brush the toast with a clove of garlic first. Or spread on toasted or air fried potato slices or on lettuce leaves.
No animals were harmed during the creation of this recipe!