Vegan Quinoa and Vegetable Tartlet

Vegan Quinoa and Vegetable Tartlet

Warm Roast Vegetable Tartlet with vegan quinoa pastry and wildflower salad served with warm beet dressing.

    Ingredients

    Pastry

    • 1½ cups white quinoa
    • 3 cups water
    • 2 tbsp CHEF Vegetable Liquid
    • Concentrate
    • 2 tbsp ground flaxseeds
    • or flax meal + 4 tbsp water
    • 1 tsp caraway seeds
    • 2 tbsp hemp hearts
    • Spray oil

    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
    • 1½ cups vegan kale or rocket pesto

    Dressing

    • ½ cup olive oil
    • ¼ cup apple cider vinegar
    • 2 tbsp CHEF Vegetable Liquid
    • Concentrate
    • 1 tsp beetroot powder or
    • 6 slices fresh beetroot
    • 2 tbsp maple syrup
    • 1 tbsp Dijon mustard

    Garnishing Ideas

    • Micro greens / edible flowers / baby basil leaves

    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 flaxseeds 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°C.
    • 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.

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