Monastère des Augustines' Seitan Tartare

Preparation and cooking time: about 20 minutes
Waiting time: 10 minutes
Yield :2 to 4 portions

In collaboration with Le Restaurant du Monastère des Augustines, Chef Christophe Perny shares his fabulous recipe for seitan tartar, a delicious vegan alternative to the classic tartar!

By the way, don't be surprised by the long list of ingredients. These are vegetables and herbs that we usually find in our fridge. The result? A unique and refreshing blend of flavours. Enjoy your meal!

INGREDIENTS 

For the tartare :

• 150 to 200g of seitan cut into tartare pieces (see notes) 
• 1 to 2 stalks of celery
• 1/2 red pepper
• 1 French shallot
• 1 green onion
• 1/2 cucumber
• 1/2 apple
• 3 tbsp or 40g dried tomatoes
• 2 tbsp or 30g dried cranberries
• 3 tbsp or 30g roasted sunflower seeds
• Optional: 2 tbsp or 30g capers
• Optional: fresh herbs of your choice (such as thyme for example)
• Optional: 1 jalapeno pepper (to spice things up!)

For the sauce:

• 2 tbsp. organic wholegrain mustard Maison Orphée
• 4 tbsp.extra virgin olive oil with garlic Maison Orphée
• 1 tbsp. honey balsamic reduction

For the honey balsamic reduction

• 1/2 cup or 125 ml of organic balsamic vinegar Maison Orphée
• About 1 tablespoon of honey

Notes

For your seitan, several brands offer quality products including Try this and GUSTA. If you choose Goutez-moi ça, we suggest the "Tosca Tartar" option. For GUSTA, go for the "Rôti de seitan classico".

PREPARATION

1. In a small saucepan, prepare the balsamic vinegar reduction by combining the balsamic vinegar and honey. Reduce the mixture by half, simmering over medium-low heat for about 15 to 20 minutes.

2. Roast the sunflower seeds for a few minutes in a skillet over medium-high heat and let cool. Set aside.

3. Meanwhile, dice the seitan roast finely. Set aside

4. Wash and peel the celery stalks. Dice the celery and all the vegetables, dried fruit and capers too. Set aside.

5. If desired, finely chop the fresh herbs of your choice.

6. Pour the mustard, garlic oil and balsamic reduction in a bowl. Mix with a whisk.

7. Add all the ingredients to the bowl and mix well.

8. Let it rest for about 15-30 minutes in the refrigerator to develop aromas and flavours.

9. Serve and enjoy with your favourite side dishes!

The Chef's Tip

Serve with a verdurette and Dijon Maple Vinaigrette from Maison Orphée, a few shoots and edible flower petals!

About Le Restaurant du Monastère des Augustines

Christophe Perny and his team invite you to live a true culinary experience that follows the Monastery's vocation in global health. They offer you healthy and varied menus and help you discover a contemporary and original approach, based on the principles of conscious eating.

Rooted in the history of the Monastery and its founders, Le Restaurant offers healthy cuisine which combines the well-known virtues of local and organic foods.