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Vegan socca topped with greens and coconut yoghurt


Vegan socca

Ingredients 17
Servings 4
Time 20 mins

Ingredients

  • For the Socca:
  • 250
    ml
    chickpea flour
  • 250
    ml
    tepid water
  • 20
    ml
    nutritional yeast
  • 10
    ml
    olive oil + extra
  • 5
    ml
    baking powder
  • 2
    cloves
    garlic - finely chopped
  • pinch
    of salt and pepper
  • For the toppings:
  • 430
    ml
    frozen peas - blanched
  • 45
    ml
    nutritional yeast + extra
  • 30
    ml
    coconut yoghurt
  • salt and pepper
  • 150
    g
    asparagus tips - blanched
  • 40
    g
    red onion - finely chopped
  • handful
    edible flowers
  • 30
    ml
    tahini sace
 

Method

20 mins
 

Pre heat the oven to 180°C.

For the socca, combine all of the ingredients and whisk until smooth.

Heat 2 x 18cm cast iron pans over medium heat.

Add a splash of oil to each and divide the mixture between the two pans.

Alternatively, a 1 x 30cm cast iron pan can also be used.

Swirl the pans to coat the batter evenly and cook, 1 min.

Transfer the pans to the oven and bake until firm but tender, 15 mins.

For the toppings, combine half of the peas with the nutritional yeast and coconut yoghurt and blend until smooth.

Season it to taste.

Spread the puree over the socca and top with the remaining peas, asparagus, red onion and edible flowers.

Drizzle with the tahini sauce and add a sprinkling of nutritional yeast.

Serve the socca in wedges.

 

TIP: Other delicious vegan socca toppings include: dairy-free pesto, sundried tomatoes, grated vegan cheese, grilled peppers, basil and fried mushrooms.

 

Read more on: socca  |  easter recipes  |  vegan
 

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2019-04-10 10:02
 
 
 
 
 
 
 
 
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