Google Tag Manager
Skip to main content
This website is using cookies. If you want to know more, read our
privacy policy
I understand
Display Menu
Menu
Newsletter Sign-up
Login
or
Register Now
Change Country
Food
Breakfast
Desserts
Gravy
Mashed Potato
Plant Based Foods
Gluten Free
Food Pastes
Sauces
Seasoning
Soups
Seasoning
Stocks and boosters
Cooking Milks & Creams
Brands
Beverages
Commercial Coffee Machines
Instant Coffee
Coffee Beans
Coffee Sachets
Coffee Pods
Decaf Coffee
Coffee Whitener &Creamers
Tea
Hot Chocolates
Milk Based Drinks
Brands
Recipes
Resources
Trends & Insights
Pros to Pros
Grow with it
PRODUCT TOOLKITS
Talking Taste
Nutrition
Allergen Free Resources
Gluten Free Resources
Nutripro
Golden Chefs
Competition Information
T&Cs
10 GRAND FINALISTS
2020 Dates
2019 Winning Team
2020 COMPETING CHEFS
2020 VIDEO CATEGORY WINNERS
Judging Guidelines
Prize Details
Product Guidelines
About
News
Sustainability
Company Profile
Contact
Distributors & Resellers
COVID Support
Vegan Quinoa and Vegetable Tartlet
Warm Roast Vegetable Tartlet with vegan quinoa pastry and wildflower salad served with warm beet dressing.
Print
Ingredients
Method
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.
Related Recipe
Beef Cheek Parcels with Star Anise Broth
10
portions
Recipe Details
Very Berry Panna Cotta
10
portions
Recipe Details
The Classic Benny
10
portions
Recipe Details
Beef Patties with Spicy Capsicum Sauce
12
portions
Recipe Details