This Autumn I’ve been enjoying some homely baking and wanted to share some of the tasty vegan and gluten-free bakes I’ve been enjoying.
This minty tart is ideal for an Easter weekend meal in the garden (as it’s the only place we can get out to under lockdown this weekend) it is vegan and gluten free which is perfect for a sunny lunchtime.
I’ve started much of my weekend cooking with chickpeas and have soaked dried chickpeas and cooked them until ready to eat.
Chop a white onion and add it to a warm frying pan with oil and chopped garlic. Allow the onion to cook a little so the onion becomes translucent before adding chickpeas and edamame beans.
At this point add stock. I’m using stock ubes from Kallo as they have great vegan and gluten-free stock cubes. I only use a small amount of water so the mix is quite sticky.
Turn the heat down and allow the chickpeas and beans to simmer for 20 minutes adding some chopped mint before the end so it wilts down and continue to cook until there is no liquid left in the pie filling.
One of the greatest coeliac cheats I have found is the the JusRol Gluten Free Puff Pastry as it is also vegan and dairy free. I’m using this for the base of the tart. Roll it out to the size of the tart tin and prick the base with a fork. Add the pie filling to the tart and bake for approximately 45 minutes to ensure an even bake.
I hope you love this fresh spring recipe which is packed with protein from the chickpeas and beans.
This is a real treat and a meal I’ve enjoyed making as much as eating. It’s tasty and full of protein. It makes it so easy to live as a coeliac when there are so many amazing alternatives and recipes out there to enjoy.
I’m using ready made gluten free pastry. Which is great because I’m also having a busy day. I roll out the gluten free pastry and line a quiche dish and blind bake for 30 mins. Blind baking is a term I picked up from the great British bake off, it basically means the pie crust is ready to add the filling.
Whilst the pie crust is baking it’s time to prepare the filling. Chop an onion, a red chilli and a couple of cloves of garlic and start to cook with a little olive oil. Once the onion is soft and transparent add beans. I’m using borlotti and canelini beans. Continue to fry. Add a tin of chopped tomatoes and continue to sizzle.
When the filling is cooked through add to the pie crust and cook for about 15 minutes.
Hope you love it.