Vegan socca topped with greens and coconut yoghurt

Food24
4 servings Prep: 20 mins, Cooking: 20 mins By Food24
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Ingredients (16)

for the socca:
250 ml chickpea flour
250 ml water — tepid
20 ml nutritional yeast
10 ml olive oil
5 ml baking powder
2 cloves garlic — cloves, finely chopped
pinch salt — pepper
FOR THE TOPPINGS:
430 ml frozen peas — blanched
45 ml nutritional yeast
30 ml coconut yoghurt
salt and freshly ground black pepper
150 g asparagus tips — blanched
40 g red onion — finely chopped
handful edible flowers
30 ml tahini paste
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Method:

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.



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