Vegetable and Chickpea Tart

    Category
    Yields3 Servings
    Crust
     1 ½ cups Drained canned/cooked unsalted chickpeas
     2 tbsp Ground chia seeds
     2 tbsp Yeast flakes
     1 tbsp Flaxseed meal
     ¼ cup Walnuts or cashews
     2 tsp Italian mixed herbs
     Ground black pepper
     Salt (optional)
    Filling
     ½ cup Prepared vegetable stock
     Big handful of broccoli cut into small florets
     1 Red bell pepper, deseeded and sliced
     6 Medium sized mushrooms, thinly sliced
     1 tbsp Soaked, dried mushrooms
     3 Cloves crushed garlic
     1 Small red or white onion, finely sliced
     2 tsp Nicki's spice mix
    Nicki's spice mix
     2 tbsp Nutritional yeast/ Yeast flakes
     1 tbsp Onion powder
     1 tbsp Dried parsley
     1 tbsp Dried basil
     2 tsp Dried thyme
     1 tbsp Garlic powder
     2 tsp Mustard powder
     2 tsp Smoked paprika
     ½ tsp Ground turmeric
     ½ tsp Curry powder
     ½ tsp Celery salt
     ½ tsp Cumin
     ½ tsp Ground white or black pepper
    Crust
    1

    Get a 9 inch pie dish and line with parchment paper.

    2

    Blend all ingredients in a kitchen processor until it all sticks together - you may need a tablespoon of water if during the processing you notice that it won't come together.

    3

    Press the mixture into the pie dish.

    4

    Place into the preheated oven at 200 Celsius and back for 10-15 minutes.

    Filling
    5

    Take a frying pan and add some vegetable stock.

    6

    Sauté the onion and garlic until soft and glassy.

    7

    Add the vegetables and your chosen spices and keep adding splashes of vegetable stock so that it does not burn.

    8

    When ready, set aside.

    9

    Fill the pre-baked crust.

    10

    Add 1 cup of prepared tomato and basil sauce and spread.

    11

    Tip all of the vegetables over the top before baking for about 15 minutes.

    12

    Add a small amount of our own white no-cook sauce.

    Ingredients

    Crust
     1 ½ cups Drained canned/cooked unsalted chickpeas
     2 tbsp Ground chia seeds
     2 tbsp Yeast flakes
     1 tbsp Flaxseed meal
     ¼ cup Walnuts or cashews
     2 tsp Italian mixed herbs
     Ground black pepper
     Salt (optional)
    Filling
     ½ cup Prepared vegetable stock
     Big handful of broccoli cut into small florets
     1 Red bell pepper, deseeded and sliced
     6 Medium sized mushrooms, thinly sliced
     1 tbsp Soaked, dried mushrooms
     3 Cloves crushed garlic
     1 Small red or white onion, finely sliced
     2 tsp Nicki's spice mix
    Nicki's spice mix
     2 tbsp Nutritional yeast/ Yeast flakes
     1 tbsp Onion powder
     1 tbsp Dried parsley
     1 tbsp Dried basil
     2 tsp Dried thyme
     1 tbsp Garlic powder
     2 tsp Mustard powder
     2 tsp Smoked paprika
     ½ tsp Ground turmeric
     ½ tsp Curry powder
     ½ tsp Celery salt
     ½ tsp Cumin
     ½ tsp Ground white or black pepper

    Directions

    Crust
    1

    Get a 9 inch pie dish and line with parchment paper.

    2

    Blend all ingredients in a kitchen processor until it all sticks together - you may need a tablespoon of water if during the processing you notice that it won't come together.

    3

    Press the mixture into the pie dish.

    4

    Place into the preheated oven at 200 Celsius and back for 10-15 minutes.

    Filling
    5

    Take a frying pan and add some vegetable stock.

    6

    Sauté the onion and garlic until soft and glassy.

    7

    Add the vegetables and your chosen spices and keep adding splashes of vegetable stock so that it does not burn.

    8

    When ready, set aside.

    9

    Fill the pre-baked crust.

    10

    Add 1 cup of prepared tomato and basil sauce and spread.

    11

    Tip all of the vegetables over the top before baking for about 15 minutes.

    12

    Add a small amount of our own white no-cook sauce.

    Vegetable and Chickpea Tart
    IngredientsDirections