About the Recipe
This Potato “Steak” Tartare is a flavorful, plant-based reinterpretation of the classic French dish. Creamy cooked potatoes combine with sun-dried tomatoes, garlic, and a bold blend of spices to create a savory, smoky, and slightly tangy tartare that’s completely vegan. With sunflower seeds adding a subtle crunch and Dijon mustard and soy sauce deepening the umami, this dish is perfect as an elegant appetizer, a light lunch, or a show-stopping addition to any plant-based menu.
Ingredients
1 onion, diced
3 large russet potatoes, peeled and diced
5 cups broccoli, fresh or frozen, chopped
3 cups low-sodium vegetable broth
3 cups unsweetened, unflavored non-dairy milk
½ cup gluten-free flour or ground oats
3 Tbsp nutritional yeast flakes
1 ½ tsp garlic powder
1 tsp black pepper
½ tsp salt (optional)
Pinch of nutmeg (optional)
Preparation
Sauté onion in a large pot until soft and slightly caramelized.
Add potatoes, broccoli, and broth. Cook until potatoes are tender (~15 min).
Blend the vegetables until smooth:
High-speed blender: Transfer vegetables to the blender, blend, and return to the pot (no need to wash the blender yet).
Immersion blender: Blend the vegetables directly in the pot.
In the blender, combine the non-dairy milk, flour, nutritional yeast, garlic powder, nutmeg, salt, and pepper. Blend until completely smooth.
Pour the milk mixture into the pot with the pureed vegetables. Simmer for a few minutes until thickened.
Serve warm on its own or over baked potatoes.
Tip: Adorn plated soup with a swirl of our delicious “spreadable vegan cheese”!
No animals were harmed during the creation of this recipe!
