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Spicy Carrot Pulp Tartare

Yields1 ServingPrep Time10 minsTotal Time10 mins

 2 cups Carrot Pulp
 ½ English Cucumber, Diced Small
 2 tbsp Sesame Seeds; Black
 2 tbsp Wakame; Dried
 2 tsp Rice Vinegar
 1 tbsp Bragg's Liquid Aminos
 2 Drops Liquid Smoke
 1 tbsp Seasoned Rice Vinegar
 2 tbsp Vegan Mayo
 1 dash Onion Poweder
 1 tbsp Chili Garlic Paste
 2 tsp Sriracha
 ¼ cup Scallions; Chopped
 1 tbsp Chili Garlic Paste
 1 tbsp Chopped Cilantro (optional)

(For this dish... we are recycling the leftover carrot pulp we get from juicing! So, if you don't have any carrot pulp handy, make yourself some carrot juice, slam it...and DON'T toss the pulp! If you don't have a could grate some large carrots in the food processor and dry it in a paper towel before starting.)


Crush the dried Wakkame. The best way to do this without a huge mess is putting it into a ziplock baggie and whacking the s*it out of it with a wooden spoon.
(If you have a mortar & pestal, that works too.)


Add dried Wakkame to carrot pulp. Add sesame oil. Toss to combine.


Add all other seasonings and wet ingredients into a small bowl. Add to carrots and mix thoroughly.


Last, add sesame seed, cucumber, scallion and cilantro. Let marinate for at least 10 minutes in the fridge before serving.


When ready to eat, make sure to adjust salt, pepper, spice, and mayo to taste. Serve with nori chips or rice crackers and enjoy!


WING IT: Feel free to add cilantro or even sub the chopped cucumber for cherry tomato.

TIP: This is also LEGIT rolled into a Sushi Burrito!