VEGAN HASSELBACK VEGETABLE TART | SAINSBURY'S RECIPES
For a showstopping vegan main, try this delicious tart made with seasonal veg and topped with crunchy hazelnuts
Provided by Sainsbury's
Total Time 90 minutes
Prep Time 20 minutes
Cook Time 70 minutes
Yield 6
Number Of Ingredients 14
Steps:
Preheat the oven to 200°C/gas mark 6. Peel the carrots and parsnips. Using a sharp knife, cut the carrots and parsnips in half lengthways. Lay them with the flat side facing the chopping board and cut slits into the top side of them, roughly ½cm apart. Place these on a large baking sheet and drizzle over half the vegetable oil. Season with black pepper and then bake for 40-45 minutes, turning over halfway through, until soft.
Meanwhile, make the butternut squash purée. Heat the remaining oil over a medium heat in a pan and add the diced onion. Cook for 8-10 minutes until soft, then add the garlic and spices and cook for 2 minutes, until fragrant. Add the butternut squash and cook in the onion mixture for 2 minutes, then add the stock. Bring to the boil, then lower the heat and simmer for 15 minutes until the squash is tender.
Place a sieve over a bowl and drain the butternut squash. Put the butternut into a liquidiser and blend until smooth but still fairly thick – you want it to be able to hold its shape. If it's too thick and not blending properly, add 1 tbsp of the cooking liquid. Season and set aside.
Place the puff pastry on to a baking sheet and, using a sharp knife, cut a border around the edge roughly 2mm deep and 1cm from the sides, making sure not to cut all the way through. Bake for 6 minutes, until puffed up slightly, then carefully remove the top layer of the middle section to create a slightly hollowed area in the middle of the pastry. Spread the butternut squash purée over the centre, being careful not to cover the edges, then top with the chopped hazelnuts and roasted vegetables. Brush the edges of the pastry with the almond milk and the top of the vegetables with the agave. Sprinkle the thyme leaves over the vegetables. Place back in the oven for 15 minutes, until the pastry is golden brown.
Nutrition Facts : Calories 363 calories, FatContent 18.1 grams, SaturatedFatContent 6.1 grams, SugarContent 17.7 grams, SodiumContent 500.0 milligrams salt, CarbohydrateContent 39.0 grams, FiberContent 9.4 grams, ProteinContent 6.3 grams
ULTRA SATISFYING HOMEMADE VEGETABLE BROTH
This homemade vegetable broth is hearty enough to enjoy alone as soup and works perfectly as a replacement to boxed stock in your favorite recipes. Roasting is the secret for rich and hearty vegetable broth. When seasoned well, we find this veggie broth just as satisfying as bone broth. Think of the recipe below as a guide and feel free to add any vegetable scraps in your fridge or freezer. Leeks, turnips or mushroom scraps are all excellent when added to the broth. For even more richness, we add dried mushrooms — these can be purchased online and are often found in the spice aisle of larger grocery stores. They pack a punch and add a “meatiness” to the broth.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield Makes approximately 10 cups
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F. Grab a rimmed baking sheet or a 9-inch by 13-inch baking dish for roasting the vegetables.
- Peel onion and roughly chop into 1-inch chunks. Scrub carrots and celery clean and cut roughly into 1-inch chunks. Rinse tomatoes and if they are large, half or quarter them.
- Add onion, carrots, celery, tomato, and the garlic to baking sheet or pan. Toss with olive oil then roast 15 minutes. Stir vegetables and roast another 15 minutes. Stir once more, and then roast until the vegetables are nicely browned and the tomatoes are caving in, another 10 minutes or so.
- Cover dried mushrooms with about 1/2 cup of cold water and set aside for 5 minutes.
- Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water to the baking sheet or pan then stir it around, scraping up as much of the browned bits stuck to the bottom as you can. Pour over the vegetables in the stockpot.
- Add the parsley, thyme, bay leaves, vegetable scraps you need to use up, and the salt (if using).
- Add the partially rehydrated mushrooms then pour the water they are sitting in through a fine mesh strainer to catch any grit. Add the strained mushroom water to the pot with vegetables.
- Cover with 11 cups of water. Bring to a boil, then reduce to a simmer. Cook, partially covered, for 45 minutes.
- Strain broth and use immediately, refrigerate up to 3 days, or freeze up to 3 months. When using, taste the broth and adjust the seasoning with additional salt or if you are okay with using it, a few dashes of fish sauce.
Nutrition Facts : Calories 70, ProteinContent 2 g, CarbohydrateContent 10 g, FiberContent 3 g, SugarContent 5 g, FatContent 3 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
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ULTRA SATISFYING HOMEMADE VEGETABLE BROTH
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 45 minutes
Cuisine French
Calories 70 per serving
- Strain broth and use immediately, refrigerate up to 3 days, or freeze up to 3 months. When using, taste the broth and adjust the seasoning with additional salt or if you are okay with using it, a few dashes of fish sauce.
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