Today’s post is a recipe from a guest blogger, Christine. I follow her on Instagram (go and do the same @pink_osi) and her weekly meal preps are amazing.
She makes such creative recipes such as jerk cauliflower wings and sweet potato gnocchi in these cute little pink boxes and they put my simple quinoa salads to shame. I asked her to share a recipe on my blog so we can all try something new because chickpea curry does get boring after a while doesn’t it? So enjoy the recipe and be sure to let either of us know if you make it.
Based on a recipe from veganhousehold.com
1 packet of shortcrust pastry
1/4 large cauliflower cut into small florets
1/4 broccoli cut into small florets
3 tsp of coconut oil
1 red onion finely sliced
1/2 large red bell pepper diced
1/2 large green bell pepper diced
7 Cherry tomatoes sliced in half
Melted vitalite (or any other vegan butter for brushing)
A few sprays of fry light cooking spray for the quiche dish
For the quiche filling:
1 cup of chickpea flour
2.5 cups of water
1 vegetable stock cube
1/2 tsp of dried sage
1/2 tsp of turmeric
1/2 tsp of rock salt
3 tbsp of nutritional yeast
- Pre heat the oven to gas mark 6
- In a bowl, mix the broccoli and cauliflower with 1 tsp of coconut oil. Coat well and place on a foiled or lined baking tray and roast for about 20 mins or until softened and a little charred. Once cooked,take out of the oven and put to one side.
- Whilst the cauliflower and broccoli are cooking, in a frying pan add the red onion and the other 2 tsp of coconut oil. Once soft and golden add the red and green bell peppers. Cook for a further 8-10 mins until the peppers are also soft and then put to one side.
- In a mixing bowl, add the chickpea flour and one of the cups of water, whisk well so there are no lumps and then put to one side.
- Line an oiled (I used a couple of sprays of fry light) quiche dish with the pastry. Prick the bottom and blind bake for about 15 mins remove from the oven and put to one side whilst you make the filling.
- In a saucepan, add the remaining 1.5 cups of water, vegetable stock cube, turmeric, sage and nutritional yeast. Allow to come to a boil. Once boiled, slowly add the chickpea mixture in and stir continuously. When the mixture is combined, lower the heat and stir for a further 3-4 mins until the mixture becomes thick and has a glossy texture.
- Add to the mixture the pepper and onion mix, cauliflower and broccoli this will become a thick mixture.
- Once all combined, transfer to the pastry case and level with a spatula. Then top with the sliced cherry tomatoes.
- Bake for 20 mins, then brush the top with the melted butter and return to the oven for a further 10 mins.
- Can be eaten hot or cold, but allow to cool from the oven first (as it slices better once cool!)
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