Savory Broccoli Cake
 
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Autor/Author:
Gang/Type: Main Dish
Ergibt/Yield: 2 - 3 Portions
Zutaten/Ingredients
For the tofu mixture:
  • 300 g (10.6 oz) silken tofu
  • 4 tbsp chickpea flour
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp non-dairy milk
  • 1 tsp lemon juice
  • 1 tsp mustard
  • 1/2 tsp salt
  • 1/4 tsp Kala namak
  • 1/4 tsp turmeric
  • pepper
Also:
  • 1/2 pk. vegan puff pastry
  • 500 g (18 oz) broccoli
  • 1/2 tbsp nutritional yeast flakes
Zubereitung/Instructions
  1. Preheat the oven to 180° (360° F).
  2. Grease a 20 cm (8-inch) springform pan. Line with puff pastry and form a crust. Prick the pastry on the bottom with a fork.
  3. Cut the broccoli into bite-sized pieces, wash it and pour in a microwave safe pot. Microwave for 2 - 3 minutes until firm to the bite. You can also steam the broccoli, if you don't have a microwave oven. Pour in the springform pan.
  4. For the tofu mixture blend all ingredients until smooth, season well. Pour over the broccoli and tap the pan a couple times on the counter to get the mixture in the spaces between the broccoli.
  5. Sprinkle with nutritional yeast flakes and bake in the oven for 25 - 30 minutes until golden.
Tipps/Notes
To make the dish for 4 - 6 servings, double the ingredients and bake in a 26 cm (10 inch) pan for 10 - 15 minutes longer.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/herzhafte-broccoli-torte/