This is a quick recipe so I feel it deserves a quick blog post this week. It appears many people love a good savoury tart or what often was referred to as a quiche. When you are gluten free and vegan it can be quite a challenge to make a good base but this lovely tasty tart base ticks all the boxes and in my experience people who can eat gluten and haven’t quite yet become vegan love it too. It is a base that everyone can eat (unless nut allergic- but then you can use cauliflower instead of the almond meal). I have put a few suggestions for tart filling but you can put whatever you like in the filling.
Almond Savoury Tart Base
Ingredients
2 cups almond meal
2 tbsp chia seeds soaked in 6 tbsp water
½ tsp salt
2 tbsp olive oil
1 clove garlic minced (optional)
pepper to taste
Method
Mix the almond meal and chia seeds together adding, olive oil, garlic (if using), salt and pepper. If the almond meal is too dry and doesn’t look like it will form a ball then add a little bit of water until it does. Once it forms a ball press it into a oiled tart dish and bake in the oven for 20 minutes or until browned and relatively firm (don’t cook till completely hard as it wont cut well).
Tart filling one
Ingredients
2 sweet potato cut into 1 cm rounds
1 head broccoli cut into small pieces
2 zucchini diced small
1 capsicum sliced finely
1 bunch parsley
12 capers
2 tbsp apple cider vinegar
splash of olive oil
Method
Bake the sweet potato in the oven with some olive oil. Steam the zucchini and broccoli for 5 to 8 minutes. Sautee the capsicum until aldente . Chop the parsley and capers at the same time and chop until very fine, mix with the apple cider vinegar. Mix the steamed veg with the parsley mixture. Layer the sweet potato over the tart base then add the veggies and garnish with the capsicum. You can place in the oven to warm up if you like or eat as is.
Tart filling two
Ingredients
375 g hard tofu
splash of soy milk
1 tsp gluten free tamari (or more to taste)
3 to 5 tbsp lemon juice or to taste
½ tsp salt
1 kale sliced finely
200g mushrooms sliced
3 tsp finely chopped fresh thyme
olive oil
Method
Place a small amount of oil in a wok and sauté the kale for 5 minutes with the salt, add the mushrooms and sauté until cooked. In a food processor process the tofu until it is very fine and starts to clump together, add a bit of soy milk (usually 2 tbsp is enough) until it is a little creamy. Place in a mixing bowl and mix the kale, mushrooms and thyme into the mixture and season with the tamari and lemon juice. Spread onto the tart base and bake in the oven for 30 minutes or until the tofu feels firm.
Weekly blog posts
I love writing blog posts and hope you enjoy the recipes, also wondering if you end up trying any of the recipes. What I would love though is to get some ideas from you about what you would like to see in my weekly blog posts, are there any recipes you would like me to make or anything you would like me to veganise or a topic you would like me to talk about? Please let me know by writing to
info@veets.com.au
Huge love and have a wonderful week.
Veet
Categories:Snacks/Sides Mains
Tags:almonds Chia seeds broccoli kale mushrooms
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