Ultimate Vegan Filet
APRICOT SAUCE, OYSTER MUSHROOMS, & SPICED RICE
Elevate your plant-based dining experience with this ultimate vegan filet, perfectly paired with a tangy apricot sauce, spiced jasmine rice, sautéed oyster mushrooms, Treviso radicchio, roasted eggplant, and a refreshing beet salad. Each element is thoughtfully crafted to deliver a harmonious balance of flavors and textures that will leave you feeling like royalty.
From the caramelized Juicy Marbles filet to the vibrant beet salad with pomegranate jewels, this dish isn’t just a meal—it’s an experience. Perfect for a fancy dinner party or a self-care feast, it’s a celebration of plant-based creativity and indulgence.

Ultimate Vegan Filet with Apricot Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Author
Lucy Albert
Servings
1
Cuisine
Korean Inspired
Time
1 hour 15 minutes
Savor the ultimate vegan filet with apricot sauce, spiced rice, oyster mushrooms, radicchio, and roasted eggplant. An elegant plant-based dish for special occasions!

Ingredients
Cozy Rice
- 1 cup Jasmine rice
- 2 cups water
- 1 or 2 crushed and chopped garlic cloves
- Thyme (fresh or dry)
- 1 tsp cardamom powder
- 1 tsp fennel seeds
- 1 tsp coriander powder
- 1 tbsp coconut oil
- Salt & pepper to taste
Sautéed Oyster Mushrooms & Treviso Radicchio
- Some oyster mushroom prepared in long strips
- Some strips of treviso radicchio
- A dash of cooking oil of choice
- Thyme (fresh or dry)
- A splash of soy sauce/tamari
- A pinch of salt & pepper
Roasted Eggplant
- A handful of eggplant cut in long thin strips
- 1 tsp smoked paprika or smoked garam masala
- Olive oil
- Salt
Beet salad
- 1 small beet thinly chopped, like matchsticks
- 1 garlic clove crushed and minced (or garlic powder)
- 1 tbsp of fresh horseradish minced (if you want to add a little kick)
- A handful of fresh pomegranate seeds
- 1 tbsp of apple cider vinegar or red wine vinegar
- 1 tbsp of balsamic vinegar
- A pinch of salt & pepper
Apricot sauce
- 1 big spoonful of apricot jam
- A dash of soy sauce/tamari
- 1 big spoonful of sesame oil
- 1-2 tbsp water (to make the consistency less thick)
- Salt & pepper to taste
Directions
Cook the Spiced Jasmine Rice
Rinse the rice three times to remove excess starch.
- In a pot, combine rice, water, garlic, thyme, cardamom, fennel seeds, coriander, salt, and pepper. Bring to a boil, then lower heat to simmer until cooked.
- Stir in coconut oil, cover with a towel, and let rest.
Roast the Eggplant
Preheat oven to 200°C (392°F). Line a tray with parchment paper.
- Toss eggplant strips with olive oil, smoked paprika, and salt. Roast for 30 minutes or until tender.
Prepare the Beet Salad
In a bowl, combine beet matchsticks, garlic, horseradish, pomegranate seeds, apple cider vinegar, balsamic vinegar, salt, and pepper. Mix well.
Sauté Mushrooms and Radicchio
Heat a pan with oil. Add mushrooms, thyme, and salt. Sauté for 4 minutes.
- Add a splash of tamari and mix in radicchio. Cook for 1 minute. Remove from heat.
Make the Apricot Sauce
Mix apricot jam, sesame oil, tamari, and water in a small bowl. Adjust seasoning and consistency as needed.
Cook the Juicy Marbles Filet
Cut the filet in half, sprinkle with salt, and sear in a hot pan with a little oil until golden on each side.
Assemble the Dish
Plate the rice as a base, then arrange the eggplant, beet salad, mushrooms, and radicchio around it. Place the Juicy Marbles filet on top and drizzle with apricot sauce.