These Two Vegan Carpaccios are Delicious and Stunning

Carpaccio is a relatively new Italian dish invented in the 1950s. It takes raw meat, and sometimes fish, and slices them very thinly so they can be eaten raw. Sometimes they are just served with olive oil and salt, or sometimes there is shredded cheese or even black truffle shavings. But, making a vegan version out of just vegetables and fruits is so much healthier and just as yummy, so give it a try!

Beetroot

Beetroot carpaccio is a fun play on the dish because the deep red color of the beets resembles the raw meat that is normally used. To make it, just take a mandoline and slice them thinly and arrange them on a plate. Chop up small pieces of orange as well as red onion and basil, and sprinkle all over the top. Season with salt and olive oil and serve!

Tomatoes

This tomato carpaccio is stunning because of the multicolored tomatoes. Thinly slice the best and most colorful tomatoes you have and arrange them on a plate. Cover with crushed nuts, chopped parsley and basil, and season with salt, pepper, and olive oil. Finish with micro-greens, sprouts, or some basil and parsley leaves.