Many of you asked us for the recipe of these vegan beetroot charcuteries.
\nWhile we aren’t the inventor of this technique, the credit goes to the writers of the just perfect book \u00ab\u00a0Koji Alchemy\u00a0\u00bb Rich Shih and Jeremy Umansky, we gave\u00a0 it multiple tries through the years and will gladly share our insights.<\/p>\n

The road will be long<\/strong><\/p>\n

First thing to know, this is not an easy recipe! It demands lots of materials and a timing spanning over a week! But the result is worth, it’s a unique feeling that your guest will never forget. As an extra we give you the best way to conserve this beetrooty gold.<\/p>\n

One step at a time<\/strong><\/p>\n

This charcuterie can be done with lots of vegetables. We did it with carrots, potatoes, sweet potatoes, celeriac but we always came back to the beetroot. It gives the best meaty feeling and had the most consistent succesrate.<\/p>\n

1. Cooking the vegetables<\/p>\n