This is a wonderful (and vibrant!) vegetarian / vegan recipe that would certainly make a festive centrepiece as an alternative to the turkey dinner. An oat base combining The Coconut Company‘s coconut flour makes a great tart case – and cute star shapes! – which is filled with a delicious herby, high protein filling made with tofu. Adding veggies like courgettes, beetroot and pepper really gives this dish a stunning, colourful look, especially when they are cooked in some coconut aminos! You can switch up vegetables like squash, broccoli, corn and aubergine – whatever you fancy! You could even add some feta or goat’s cheese (this would make it non-vegan) to add an extra boost of flavour if you wish. [Paid recipe.]
Ingredients:
For the base –
- 120g oats
- 30g The Coconut Company coconut flour
- 1 teaspoon mixed herbs
- Pinch of salt
- 3 tablespoons The Coconut Company coconut oil (solid!)
- 3-4 tablespoons water
For the veggies –
- 1 teaspoon The Coconut Company coconut oil
- 1 teaspoon The Coconut Company amino acids
- ½ courgette, halved then sliced
- ½ red or yellow pepper, cut into chunks
- 1 cooked beetroot, chopped
For the filling –
- 200g silken tofu (or soft cheese)
- 2 tablespoons The Coconut Company coconut flour
- 1 teaspoon mixed herbs
- Pinch of garlic powder
- 2 tablespoons almond or oat milk
Make it!
1) First make the pastry case: Mix together the oats, flour, herbs and salt in a bowl. Add in the solid coconut oil and use your fingers to rub it in to form breadcrumbs. Add in the water and mix well to combine and form a rough dough.
2) Scatter some coconut flour on a clean surface and roll out the pastry so it will fit over a greased and lined 20cm loose bottomed tart tin (keep a little of the pastry set aside to cut out 4 small star shapes and set these aside).. Pop it over then push down, making sure it covers the bottom and up the sides. Prick with a fork and bake at 170C for 8-10 minutes.
3) Meanwhile, heat the oil in a pan along with the amino acids and add the veggies to it. Cook on a medium heat for 8-10 minutes, then set aside.
4) Blend the silken tofu/soft cheese, coconut flour, herbs, garlic and milk until quite thick and smooth.
5) Take the base out of the oven and spread the tofu mixture over the base (it should fill up to ⅔). Scatter the veggies over the mixture, then return to the oven for 15 minutes.
6) Pop the star shapes over, glaze with a little extra milk and return to the oven for a further 8-10 minutes until firm and golden.
6) Leave to cool a little, then remove from the tin and enjoy warm or cold.
