VEGAN | GLUTEN FREE
- 1 x quantity chia shortcrust pastry (page 133)
- 2 tablespoons extra virgin olive oil
- 2 small parsnips, peeled and diced
- 1 bunch dandelion
- 1 tablespoon lemon juice
- 100g marinated artichoke hearts, quartered
- 1 teaspoon salt
- 2 teaspoons mild curry powder
- 150g Egg Mix
- 600ml plant based milk
- 3 tablespoons Cheez Sprinkles
- 1 tablespoon fresh thyme or sage
Preheat oven to 180C and blind bake your pastry case.. Shred the dandelion leaves and leave to soak in a bowl with a generous amount of water for 30 minutes. Drain and pat dry with a clean tea towel.
Place parsnip on to a baking tray and drizzle with 1 tablespoon of olive oil. Roast for approx 20 minutes or until golden. It is fine to roast at the same time as the pastry case is baking.
Place oil into a fry pan, add the dandelion. Cook for 3-4 minutes or until wilted. Add the curry powder and fry gently for a further 30 seconds. Add the lemon juice and allow to cool.
Once the vegetables and pastry have finished cooking, reduce the oven to 150C.
Combine the Egg Mix, milk, Cheez Sprinkles and salt in a bowl, whisk until smooth. Fill the pastry case with the roasted vegetables, artichokes and dandelion. Pour over the egg mixture and scatter the fresh herbs over the top.
Bake for 35-40 minutes or until just set. Serve warm with a side of Kasoundi and salad.