Vegan tarte flambée

Ingredients for 2 servings:

• 1 roll(s) of tarte flambée dough, vegan, from the refrigerated section or homemade
• 2 beetroot tubers, large tubers, cooked
• 1 piece(s) leek(s), as desired
• some salt
• some parsley
• 75 g cashew nuts
• 90 ml water, lukewarm
• 45 ml liquid coconut oil
• 1 tsp lemon juice
• 1 tsp white wine vinegar
• ¼ tsp ground psyllium husks or inulin
• 65 g oat flakes
• 50 g cheese (Wilmersburger Pizzaschmelz)
• 60 ml almond milk (almond drink), unsweetened
• 1 tbsp, heaped chia seeds, gelled
• some salt and pepper
• 1 tsp paprika powder, possibly smoked

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with beetroot and vegan mince, super tasty

First, make the vegan mince. Mix all the ingredients together and set aside. Preheat the oven to 200°C fan/convection oven. Now mix the cashew cream. Finely chop the cashews in a food processor or blender. Add the liquid ingredients and blend until thickened. This takes about 1 minute. To thicken, add 1/4 teaspoon of ground psyllium husk or inulin and blend briefly again. Also set aside. Now add the mince to a pan without any fat and fry. Break up the mince and stir frequently. This takes about 8-10 minutes. In the meantime, halve the beetroot and cut a piece of leek (depending on the desired amount) into thin rings. Finely chop some parsley and set aside. Place the rolled-out dough on a baking sheet lined with baking paper and spread with the cashew cream, leaving the edges free. Spread the beetroot slices evenly over the sour cream and scatter the leek rings over the top. When the mince is ready, spread them evenly over the beets. Bake in the oven for about 12-13 minutes. Remove the tray and sprinkle with the chopped parsley. Serve immediately.