Recipe Difficulty: Easy
My Veggie Tartar Recipe Notes
When I was in Spain, "Veggie Tartar" is something I saw on several menus. I ordered it at a restaurant called Matiz. (I shared about this and other meals I had in this post) The version I had in Spain used different ingredients than I do in mine, but they both have the same vibe. Something bright, fresh and flavourful with lots of different textures that can be spooned onto grilled bread, potato chips or just eaten by the spoonful. The other similarity is that while eating both tartars, I wanted something else to accompany it. Olives, Hummus, vegan cheese. The most enjoyable meals to me are those in which I can nibble away at casually, mixing bites of this and that, and inevitably finding the most perfect flavour combinations.
How to Serve This Veggie Tartar
I like this veggie tartar with a good quality sourdough or multigrain loaf. I slice the loaf, drizzle with olive oil and pop into a 425F preheated oven until golden on one side, then flip to finish. While I haven't tried eating this tartar with good quality kettle chips, the next time I make it, I'm definitely picking up a bag.
You'll also notice a lot of liquid comes off the tartar. I like this juiciness. It's kind of like bruschetta in that if you serve it with really well toasted bread, the extra juiciness is welcome. I find myself mopping up the liquid with more bread at the end, it's delicious.
The veggie tartar definitely keeps well in the fridge for a few days. I even tucked some of my leftovers into a sandwich with grilled sourdough bread, hummus, cheese, cucumber and sliced tomato. Delish.
What's in my veggie tartar?
This recipe is almost, but not entirely, made of raw whole food ingredients. I season the mixture with salt, pepper, and cumin, and then dress it with olive oil, apple cider vinegar, and good quality balsamic vinegar. The rest of the tartar is made up of the following ingredients:
Almonds & Dates
The almonds and dates are an integral component. The almonds give texture and a bit of richenss, and the dates add an enjoyable chew and a bit of sweetness which helps to bring balance to the dish.
Salt and Pepper
This veggie tartar needs to be well seasoned, not enough salt and pepper and it will fall flat. I ended up with 5 - 6 pinches of sea salt. Less of the pepper, but I still like a good amount in this. Just taste as you go, you don't want it to be too salty or peppery either of course!
Tip for success
A Good Sharp Knife
This recipe does require a bit of knife work. I love dicing things into uniform pieces, so for me it isn't a problem. It's important to start with a sharp knife. A dull knife will slow you down, and honestly there is nothing worse when you have a lot of chopping to do to realize your knife is dull. I get my knives professionally sharpened only once in awhile. I manage to do it myself during the in between time. My brother gave me a good quality Japanese knife and sharpening stone from a maker in Vancouver, and before using that I didn't know what I was missing. An investment, but if you love to cook it is worth it.
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Hey! I'm Trisha