Vegan artichoke shiitake ceviche is a unique plant based version of a classic - crisp, fresh, and so flavorful. A great addition to any summer menu!
recipe originally published August 6, 2012
Vegan Artichoke Shiitake Ceviche
This vegan artichoke shiitake ceviche is so fresh and full of flavor and texture. Artichoke hearts have the consistency of a traditional seafood component, and the arame is a sea vegetable which brings that savory sea flavor.
Sunday we grilled at our place, and our grill read 100 degrees prior to starting it up. Hot days require cool eats, at least for me. I had a perfect reason to make my vegan ceviche.
and open a bottle of crisp white wine.
If you want more refreshing, lighter meals in the hot summer months, see these cool recipes for hot weather.
Jason actually described this dish as having umame. This is tangy and light, colorful and flavorful - we served it over crisp corn tortillas, tostada style.
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- Chop the artichoke hearts, cauliflower, jalapeno, mushrooms, avocado, cashews, and red onion in uniform size (a small dice).
- Add all chopped ingredients to a bowl.
- Add arame and grapefruit juice, toss to combine.
- Cover and store in refrigerator to marinate, one hour.
- Serve with tortilla chips, crisp lettuce leaves or small corn tortillas.
dairy, egg, soy, and gluten free, vegan
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Amount Per Serving: Calories: 162Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 38mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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