Tempeh Tartare with Pumpkin and Figs

A balanced, flavorful, and super versatile dish. A creation by Lavinia , better known as La Dama Vegana on Instagram. Excellent as an appetizer, aperitif, or served with bruschetta, crackers, or a fresh salad.

Preparation time: 40 min

INGREDIENTS

For 4 people

Tartare

• 200g tempeh, diced
• 200g pumpkin, diced
• ½ red onion
• 1 tablespoon mustard
• 1 tablespoon maple syrup
• Taggiasca olives to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh figs
• Half a lemon, squeezed
• Almonds and pine nuts, toasted

Chimichurri sauce

• Fresh parsley
• Garlic
• Extra virgin olive oil
• Red wine vinegar
• Chili pepper or paprika
• Salt and pepper
• Oregano

HERE'S HOW TO DO IT

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A post shared by 🌸Lavinia | plant-based cooking & wellness 🌱 (@ladamavegana_official)

1. Prepare the chimichurri: In a bowl, combine the fresh parsley, garlic, extra virgin olive oil, red wine vinegar, chili pepper or paprika, oregano, salt, and pepper. Blend until smooth and set aside.
2. Dice the pumpkin and tempeh and sauté until golden brown.
3. Add onion, Taggiasca olives, mustard, maple syrup, extra virgin olive oil, lemon juice, salt, and pepper.
4. Blend coarsely until you obtain a tartare consistency.
5. Serve with chimichurri sauce, toasted almonds and pine nuts, and garnish with fresh figs.