Vegetarian steak tartare with tomato and mango from Isabel Boerdam Isabel Boerdam can be prepared in 0 minutes. You make this dish with Fleur de sel from Amanprana. This recipe from the Belgian & French kitchen is delicious as Main dish & meat substitute. It also fits perfectly in a Vegetarian & Vegan diet.

Ingredients for vegetarian steak tartare with tomato and mango

  • 500 grams seitan
  • 10 sun-dried tomatoes
  • 25 cherry tomatoes
  • 1 heaping tablespoon of capers
  • 1 small mango
  • 2 stalks spring onion
  • 1 handful of pine nuts
  • salt and pepper to taste

Preparation of vegetarian steak tartare with tomato and mango

  1. Remove the seitan from the packaging and let it drain. You don't need the moisture.
  2. Chop the seitan with a large cleaver until you have the crumbly texture of real steak tartare.
  3. Put the sun-dried tomatoes with 10 cherry tomatoes and the tablespoon of capers in a food processor and mix to a coarse tapenade.
  4. Peel the mango, remove the pit and cut into small cubes.
  5. Cut the remaining cherry tomatoes into small pieces.
  6. Use scissors to cut the green part of the spring onions into thin rings.
  7. Heat a dry frying pan and toast the pine nuts in it until golden brown.
  8. Mix the seitan tartare with the tomato tapenade, mango cubes, three quarters of the cherry tomatoes and the spring onions. Season with a strong pepper and coarse sea salt, such as Khoisan Fleur de Sel.
  9. Fill a serving ring (or use your free hand) to place a nice round of steak tartare on the plates. Garnish with the remaining cherry tomatoes, optionally some extra capers and the toasted pine nuts.

Tip from Isabel Boerdam:

Serve with two slices of toasted bread.


Isabel Boerdam Isabel Boerdam

Isabel Boerdam is vegetariër sinds haar negende. In 2013 startte ze haar blog dehippevegetarier.nl dat inmiddels door 100.000 unieke bezoekers per maand wordt bezocht. Haar blog leidde in april 2016 tot haar gelijknamige boek de hippe vegetariër en heeft ervoor gezorgd dat ze nu van haar passie haar werk kan maken. Isabel treedt op als gastschrijver voor diverse lifestyle-magazines en bedrijfsbladen, adviseert bedrijven over hoe ze kunnen inspelen op de flexitarische consument, geeft kookworkshops en presentaties, en ontwikkelt zichzelf zo tot de vegetarische food-expert van Nederland. Van 5-11 maart 2018 lanceert Isabel de Nationale Week Zonder Vlees in Nederland. Op naar heel Nederland een dagje minder vlees!