Vegan Quinoa and Vegetable Tartlet

Method

Combine quinoa, water and CHEF Vegetable Liquid Concentrate in a saucepan. Bring to the boil then cover and reduce heat. Simmer for about 10 minutes or until tender then allow to cool. Mix flax seeds with water and chill. Let swell for 10 minutes. Mix cooled quinoa, flaxseed mixture, caraway seeds and hemp. Blend until the mixture clumps together. Chill for 30 minutes.
Pre-heat oven to 190 degrees. Lightly oil spray 10 individual tartlet tins, divide quinoa mixture between the tins and press over the base and up the sides to form a pastry. (Use wet fingertips or the back of a teaspoon). Bake for 8-10 minutes until just coloured.
Toss vegetables in combined olive oil, garlic and CHEF Vegetable Liquid Concentrate. Arrange pumpkin, kumara, red onion and beets on a tray and roast for 20-25 minutes until tender. Arrange kale and cherry tomatoes on a separate tray and roast for 5 minutes until tomatoes blister and kale turns crispy.
For the dressing, whisk together oil, vinegar, beet powder, maple syrup and Dijon mustard with CHEF Vegetable Liquid Concentrate. If you are using beetroot slices, blitz all the ingredients in a blender. Warm to release the flavours and season to taste.
To assemble tartlets, fill warm quinoa cases with a generous dollop of kale pesto then layer with roasted vegetables. Top with microgreens and finish with a drizzle of warm beet dressing.

Ingredients

Pastry

Filling

¼ cup olive oil
2 cloves garlic, sliced
2 tbsp CHEF Vegetable Liquid Concentrate
10 portions diced pumpkin, diced kumara, diced red onion, baby beet halves, kale leaves, cherry tomatoes
1 ½ cups vegan kale or rocket pesto

Dressing