Vegetarian Vitello Tonnato

I have a complicated relationship with vitello tonnato. I love the dish – but the veal? I'd rather not. The simmering, the chilling, the whole production of it. At restaurants I order it without hesitation because it's almost always the best thing on the menu. One evening I asked myself: what do I actually love about it? The answer was obvious. The sauce. This Vegetarian Vitello Tonnato does exactly that – it puts the tonnato cream front and centre, pairs it with juicy ox heart tomatoes, and bids farewell to the veal entirely.

Can you make vitello tonnato without meat? Yes – and it turns out the dish is more honest that way.

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Ingredients for Vegetarian Vitello Tonnato

Für 4 Personen

For the Tonnato-Cream

• 1 tsp Dijon mustard

• 1 tsp Salt

• 1 tbsp Caper brine

• 1 tbsp Lemon juice, freshly squeezed

• 2 tbsp Extra-virgin olive oil

• 2 tbsp Capers

• 100 g Chickpeas, tinned, drained

• 120 g Mayonnaise (or vegan mayo)

• to taste Black pepper

  
  

For the tomatos

• 600 g Ox heart tomatoes (approx. 4)

• to taste Sea salt

• to taste Black pepper

To garnish

• 1 tsp Fennel seeds

• 1 tbsp Extra capers

• 4 Lemon slices

• (optional) Fresh basil

Vegan? No problem: swap the mayonnaise for a plant-based alternative – brands like Hellmann's Vegan or Oatly work beautifully here.

No chickpeas? White beans give an even silkier, milder cream – well worth trying.

Crush the fennel seeds lightly in a mortar before using – it releases far more aroma.

Ox heart tomatoes are the heart of this dish: only buy them when they are genuinely ripe and in season.

Instructions for Vegetarian Vitello Tonnato

1. Blitz the chickpeas, mayonnaise, lemon juice, capers, caper brine, mustard and olive oil together in a tall jug using a stick blender until completely smooth.

For an exceptionally silky result, pass the cream through a fine sieve once blended.

2. Season with salt and pepper, then refrigerate for at least 30 minutes before serving.

The cream deepens in flavour as it rests – don't skip this step.

3. Wash the ox heart tomatoes and slice them into rounds approximately 1 cm thick.

Truly ripe tomatoes need no marinade – their natural flavour is already everything.

4. Season the tomato slices lightly with salt and leave to sit for a few minutes to draw out their juices.

Five minutes is enough – any longer and they soften too much.

5. Spread the tonnato cream generously across a large flat plate or serving platter.

A wide spoon or small palette knife turns the plating into something genuinely beautiful.

6. Arrange the tomato slices across the cream, slightly overlapping.

7. Scatter over the fennel seeds, add a lemon slice, and finish with capers and fresh basil if using.

Toast the fennel seeds briefly in a dry pan before scattering – it's a small step that makes a real difference.

Résumée

Vegetarian Vitello Tonnato is a kind reminder that the best part of a classic isn't always the headline act. The tonnato cream steps forward and takes its rightful place – and with ripe, jewel-like ox heart tomatoes beneath it, the veal is genuinely not missed.

Is vegetarian vitello tonnato a good choice for flexitarians? Absolutely – it is quick, deeply savoury and endlessly satisfying, without a single complicated step standing between you and the table.

"Sometimes the simpler version is the truer one – and Vegetarian Vitello Tonnato makes that case beautifully."

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