This delicious ” cheesy” Leek and Broccoli tart turned out to look similar to a quiche! but obv no eggs…Its completely vegan and there is a Gluten free option if you use Gluten free oats!
One cup of almond ‘s
One cup of oat’s
1/2 tsp salt
4 tbsp chilled coconut oil
5 tbsp cold water (give or take)
2 tsp oil
Leek and Broccoli filing with a cheesy sauce
2 leeks, chopped
2 heads of broccoli chopped in to small chunks
1 cup of cashews
3/4 cup nutritional Yeast
1/2 tsp salt
1 tbsp lemon juice
4 tbsp cornstarch
1 cup water
Preheat the oven to 375F. Lightly grease the pie tin
First we start with the pie crust!
We got 1 cup of Raw almonds and put in food processor until it is a fine meal consistency and put it aside in a medium sized bowl.
Then we got one cup of oats (can use a gluten free option) and mixed in a food processor the same as the almonds and to the same consistency
Stir in the oat flour with the almond flour and break up the coconut oil into the mixture (NOT melted), Add water 1 tablespoon at a time until it starts to stick together. Place the crust mix in the pie tin and press down along the bottom of the dish and around the sides of the pie dish. Prick all over with a fork to prevent it puffing up.
Place in the oven and bake for 15 minutes. Remove from oven and set aside.
When you have put the crust into the oven then it is time to start on the filling!
Sauté the leeks in some oil over medium heat for 10 minutes, stirring often. Add the broccoli (cut in to small chunks), cover and cook for a further 5 minutes.
In a blender Blend together the Cashew’s, nutritional yeast, salt, lemon juice and corn starch. Take the leeks and broccoli off the heat and pour the cheesy sauce over. Season with black pepper, to taste. Spoon the filling into the pre-baked crust.
Bake for 25 minutes.
#HAPPY #VEGAN #TWINS