We love to show you how many delicious and healthy plant-based things you can do with simple ingredients! As we always say, no need to work harder, just smarter! 😉
One such recipe is that of the Greek tarama dip (or taramosalata) but in its vegan version.
We thought how great it would be to eat a tarama with our gigantes (by the way, you can find our Greek gigantes recipe in our digital cookbook “Eat Like A Greek Vegan”).
As we LOVE recycling and reusing ingredients to avoid food waste, and to enjoy cheap but healthy vegan meals, we thought of taking a part of our boiled giant beans to test if we can create a yummy vegan tarama.
We kept a separate cup, added dried nori leaf (that we had first blended in our food processor) for the sea flavor and blended them all together with olive oil, water and lemon.
At the end we also added smoked salt (because we like it and we didn’t have any other type of salt at home!).
The result was perfect!! The last time I ate tarama (from fish) was over 9 years ago but our vegan tarama reminded me very strongly of the one I was eating in the past.
Try it and adjust the quantities to your taste, if you want your tarama less or more salty, acid, etc.
This recipe is even better when you want to make Greek gigantes because you’re basically reusing part of them.
Prepare this plant-based tarama and come back to give us your feedback!
Don’t forget to show us your delicious creations on social media. Tag us @greekappetite, so that we can see them!
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
The Easiest and More Delicious Greek Vegan Tarama Ever – Gluten-Free
- 1 cup boiled Greek gigantes large lima beans or butter beans
- 1 dried nori sheet you have first blended
- 1.5 tbsp olive oil
- 1 tbsp lemon juice and a few extra drops
- 5 tbsp water
- ½ tsp. salt
- Put all the ingredients in a blender or food processor and blend them until they get the texture of a dip.
- You can increase or decrease the amount of water depending on how liquid or not you want the result. Start with 3 tbsp. and go up to 5 (or more, if needed). Be careful, though, to add it little by little so your dip doesn’t get watery.