Tomato steak tartare

tomato steak tartare

Tomato steak tartare

Truth be told. As a Francophile, one of the things I missed most when I adopted a vegan diet was the simple pleasure of a beautifully made steak tartare, served or prepared with all the essential garnishes (crisp shallots, zesty capers, delicate herbs, the punchy hit of Worcestershire sauce and the heat of a few drops of tabasco). With a side of thin-cut fries, a green salad and a glass of Merlot, I couldn’t think of a more satisfying meal, especially in the balmy warmth of a summer afternoon in Paris.

Slowly baked plum tomato’s

Though I feared I could never replicate the flavors and textures of a steak tartare, my love for French cuisine and determination to discover incredible vegan alternatives resulted in this delicious recipe. After experimenting in the kitchen and exploring vegan-friendly bistros in the French capital, I crafted a vegan version that captures the essence of the original dish.
Instead of raw beef, I use plum tomatoes baked at a low temperature. Once cooked, cooled and mixed with typical steak tartare condiments, the result is a similar gastronomic experience. The Worcestershire sauce is replaced with a vegan version, while the rest of the traditional garnishes remain unchanged.

Taste & Texture

The culinary magic of France, with its emphasis on fresh, high-quality ingredients and sophisticated flavors, is something I can still savor and celebrate—even as a vegan. In Vegan Academy’s online course Taste & Texture you’ll find many more recipes, technique and ideas that let you create amazing vegan recipes yourself.


  • For a classic presentation, use a 6 ½-cm ring mold with a press. Alternatively, use a round cookie cutter of the same size, pressing the mixture in with the back of a spoon or use a lemon stirrer.
  • Instead of fries, you can also serve the tomato ‘steak’ tartare with fresh baguette (or both :-).
    The tartare should be served well chilled and can be prepared in advance, as the flavor will only improve.
vegan steak tartare tomates

Tomato “steak” tartare

Paola Westbeek
flavorful, delicious and sophisticated
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
chilling time 1 hour 30 minutes
Course Main course
Cuisine French
Servings 2 servings
Calories 278.4 kcal


  • 900 g plum tomatoes
  • 3 tbsp olive oil plus extra to serve
  • fine & flaky sea salt preferably fleur de sel
  • freshly cracked pepper
  • ½ tbsp finely chopped shallot
  • 2 tbsp capers finely chopped
  • 1 ½ tbsp finely chopped chives
  • 1 ½ tsp Dijon mustard
  • 1 tsp vegan Worcestershire sauce
  • few drops of Tabasco sauce


  • Preheat the oven to 130°C (fan).
  • Peel the tomatoes. Make a cross on the bottom of each tomato with the tip of a sharp knife. Submerge them in a pot of boiling water, cover and let them stand for 1 minute. Drain the tomatoes and plunge them into a bath of cold water. The skins should now easily peel off.
    900 g plum tomatoes
  • Once peeled, core the tomatoes with the tip of a knife.
  • Slice the tomatoes in half, scoop out the seeds with a small spoon and place the halved tomatoes (cut side up) on a baking tray lined with parchment paper.
  • Brush with 1 tbsp of oil and season well with fine sea salt and freshly cracked pepper. Bake for 45 minutes.
    3 tbsp olive oil, freshly cracked pepper, fine & flaky sea salt
  • Flip the tomatoes over, brush with 1 tbsp of oil, season well again and bake for an additional 45 minutes.
  • Take the tomatoes out of the oven and allow them to cool completely on the baking tray.
  • Once cooled, chop the tomatoes and place them in a medium bowl.
  • Add the remaining tbsp of olive oil, shallots, capers, chives, Dijon mustard, vegan Worcestershire sauce and Tabasco sauce. Mix well, then taste and adjust seasoning as necessary.
    ½ tbsp finely chopped shallot, 2 tbsp capers, 1 ½ tbsp finely chopped chives, 1 ½ tsp Dijon mustard, 1 tsp vegan Worcestershire sauce, few drops of Tabasco sauce
  • Place the mixture in the fridge for at least 30 minutes.
  • To serve, place a 6 ½-cm ring mold on a plate. Spoon half of the tartare into the ring mold and press down to shape it compactly. Repeat with the rest of the tartare.
  • Garnish as desired and drizzle with a little peppery olive oil. Delicious with thin-cut fries or French bread, some pickles and a green salad.


Calories: 278.4kcalCarbohydrates: 19.2gProtein: 4.5gFat: 22.4gSaturated Fat: 3.1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 15.8gSodium: 329.4mgPotassium: 1115.2mgFiber: 6gSugar: 12.5gVitamin A: 3864.3IUVitamin C: 63.9mgCalcium: 57.2mgIron: 1.8mg
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