Vegan Citrus Carpaccio

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

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!

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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!

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 WFPB 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

very vegan 🌱 very good

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