Vegan mushroom-pomegranate tartare with lime, cilantro and pine nuts

Mushrooms, the shooting stars of our vegan tartare

Being a true tartare-lover and turning to be a vegetarian can be tough sometimes. Since I stopped eating meat 7 years ago my relationship with mushrooms became stronger than ever before. After years of improving my cooking skills I understood that these tiny vegetables are so much more than just a side dish. I also discovered that a huge part of my meat-eating friends are crazy mushroom-lovers too. My first experiments with different recipes took time – it was easier said than done. I was craving a vegan tartare for such a long time, so I decided to create my own healthy and vegetarian/vegan version.

Your majesty – the king oyster mushroom

Three years ago I first discovered king oyster mushrooms at one of the local markets around. It was truly love at first sight! I was pleasantly surprised by the texture of king oysters. The rubber-like and meaty texture, mixed with a very nutty taste is the perfect base for a vegan tartare. I was so overwhelmed that time that I even started to eat them raw. If you personally prefer the king oyster mushrooms cooked or roasted – go for it. Both fits perfectly for the tartare. You are looking for some more vegan inspiration? Make sure to check out our latest vegan superfood bowl recipe – healthy, vegan and easy to take away.

Vegan mushroom-pomegranate tartare with lime, cilantro and pine nuts

Print recipe

Serves: 4 Prep Time: 30 Minutes Cooking Time: 20 Minutes

Ingredients

• The vegan tartare:
• 2 cups of king oyster mushrooms
• 1 pomegranate 1 red onion (minced)
• 1 ripe avocado
• 1 yellow bell pepper
• 1 bunch of fresh mint
• The dressing:
• Juice of 1 lemon / lime
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon vegan mustard
• Pinch of salt & pepper
• The topping:
• Cilantro and crushed pine nuts as garnish

Instructions

1. Step: Wash and dry the king oyster mushrooms. Mince the mushrooms and the red onion. Set aside. 
2. Step: Optional: Heat 2 teaspoons of oil until hot. Roast the minced mushrooms until golden and soft. Set aside to cool. If you prefer the raw option, skip this step. 
3. Step: Now chop the avocado, the bell pepper, the fresh mint and mix it all together in a medium bowl. Add the mushrooms and the onion. Peel the pomegranate and mix the fresh pomegranate seeds with the other tartare ingredients. 
4. Step: Add juice of lemon or lime, season with salt and pepper and give it a shake. 
5. Step: For the dressing, mix one tablespoon of soy sauce with one teaspoon of vegan mustard. Add a hint of lemon or lime juice. Season with salt and pepper. 
6. Step: Serve in a pastry ring. Spoon the king oyster mushroom and vegetables mixture into the pastry ring  until it fills up the ring. Refrigerate for 30 minutes.
7. Step: Place the tartare on a plate and remove it from the pastry ring. Garnish with cilantro and pomegranate as well as pine nuts for the final finishing touch!
8. Step: Enjoy! 

Vegan mushroom-pomegranate tartare with lime, cilantro and pine nuts was last modified: June 17th, 2020 by Julia