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Vegan Citrus Carpaccio

January 22, 2020 by Connie Edwards McGaughy Leave a Comment

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Vegan Citrus Carpaccio 🌱An elevated & elegant vegan version of a classic Mediterranean starter. 100 % vegan and 100 % delish! Gluten-free & no oil option.

vegan citrus carpaccio

True friends are those who not only accept, but embrace your vegan lifestyle. I am so fortunate to have found a group of intelligent, kind, open-minded women who love to support and celebrate each other’s passions. There’s nothing we cherish more than to gather, commune, and share – delicious food, conversation, and sisterhood. We have so much fun planning ‘themed’ casual dinner parties. I was ecstatic when my wonderful friends, Christine and Jerri-Ann, offered to host an evening of Mediterranean cuisine . . . all vegan!

very vegan citrus carpaccio

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  • Vegan Mediterranean Appetizers
  • vegan mediterranean roasted veggies
  • very vegan citrus carpaccio

Each of us brought something to share. Fresh, beautiful, inviting, scrumptious . . . it’s hard to express just how fabulous all of this was. I thought the best way to describe some of these amazing dishes would be to share them with you. Be sure to hop over to see Christine and Jerri-Ann’s fabulous Vegan Mediterranean Roasted Veggies. It was amazing!

My friend Christine loves to cook and has an uncanny knack at creating delicious and absolutely gorgeous food (her vegan terrine is off the charts – stay tuned for the recipe!). This plant-based twist on a classic Italian meat platter appetizer is so brilliant it has to be shared! Light, refreshing and classy – this dish is destined to become a standard in my house. I have a feeling it will be in your’s too!

very vegan citrus carpaccio

What is Carpaccio?

A traditional Italian Carpaccio is a meat-based appetizer consisting of thinly sliced, layered (often raw) meats that have been drizzled with olive oil, lemon and onions. Our Carpaccio is nothing like that, thankfully!

This beautiful, 100% vegan appetizer/salad is a perfect starter for a pasta dinner or an Italian or Mediterranean meal. Bright, fresh, light and delicious, it’s just enough to awaken your tastebuds without filling you up.

🥕NOTE: This dish can be prepared oil-free simply by omitting the olive oil and replace with white balsamic vinegar.

How to make a Vegan Citrus Carpaccio

  • 2 Pink grapefruits – peeled
  • 4 Navel oranges – peeled
  • 4 Beets – red+golden, cooked
  • Arugula 1/2 Fennel bulb – reserve feathery frond
  • 2 Tbsp ground Pistachios
  • 2 Tbsp Extra virgin olive oil – (oil-free option – use white balsamic vinegar)
  • Sea Salt
  • Freshly ground black pepper
  • Lay a bed of Arugula on a large platter.
  • Slice cooked beets very thinly and arrange on top of arugula around the outer edge all around the platter.
  • Next, thinly slice the pink grapefruits and oranges and continue layering them in a circular pattern, working your way in.
  • Top with shaved fennel bulb.
  • Drizzle some EVOO and sprinkle fennel frond, ground pistachios, salt and pepper on top.

🥕Enjoy this vibrant & healthy dish with any of these easy & delicious vegan recipes:

  • Vegan Mediterranean Roasted Veggies
  • Israeli Couscous Salad
  • Best Vegan Zucchini Ravioli
  • Vegan Spinach Pistachio Pesto
  • Heavenly Homemade Hummus
Pinterest pin of Vegan Citrus Carpaccio

very vegan 🌱 very good

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕

very vegan citrus carpaccio

Vegan Citrus Carpaccio

20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 127kcal
Author: Connie 🥕
Vegan Citrus Carpaccio 🌱An elevated, elegant & healthy plant-based version of a classic Mediterranean appetizer or starter. 100 % vegan and 100 % delish! GF & oil-free option.
Print Recipe

Equipment

  • Chef's knife
  • Cutting board

Ingredients

  • 2 grapefruit (pink) peeled
  • 4 navel oranges peeled
  • 4 beets red and golden – cooked
  • 1 bunch arugula washed & dried
  • 1/2 fennel bulb reserve feathery frond
  • 2 tbsp pistachios ground
  • 2 tbsp olive oil extra virgin
  • sea salt and freshly ground pepper to taste

Instructions

  • Lay a bed of Arugula on a large platter.
  • Slice cooked beets very thinly and arrange on top of arugula around the outer edge all around the platter.
  • Next, thinly slice the pink grapefruits and oranges and continue layering them in a circular pattern, working your way in.
  • Top with shaved fennel bulb. Drizzle some EVOO and sprinkle fennel frond, ground pistachios, salt and pepper on top. Enjoy!💚
     

Notes

🥕This beautiful appetizer/salad is a perfect starter for a pasta dinner or an Italian or Mediterranean meal. Bright, fresh, light and delicious, it’s just enough to awaken your tastebuds without filling you up.
🥕This recipe can be prepared oil-free. Simply replace olive oil with a white balsamic vinegar of your choice.

Nutrition

Calories: 127kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 464mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1256IU | Vitamin C: 67mg | Calcium: 82mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Appetizers, Brunch, Dinner, Lunch, Plant Based, post, Salads, Side Dish, Spring, Summer, Vegan Appetizers and Starters, Vegan Recipes, Vegan Salads, WFPB, WFPB oil-free, Whole Food Plant Based Tagged With: appetizer, citrus carpaccio, inspired vegan living, plant based, the carrot underground, vegan, vegan carpaccio, vegan connie, vegan italian appetizer, vegan italian starter, vegan mediterranean appetizer, vegan mediterranean starter, very vegan citrus carpaccio, very vegan very good, wfpb, wfpbof, wfpbwo, whole food plant based, whole food plant based appetizer, whole food plant based starter

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Hi, I'm Connie,

I created The Carrot Underground as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living. Learn more about my story here.

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