Simple Way to Prepare Quick Cashew-Broccoli Tart with Oat crust

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cashew-broccoli tart with oat crust. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cashew-Broccoli Tart with Oat crust is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cashew-Broccoli Tart with Oat crust is something which I have loved my entire life.

In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside. Place the broccoli on a baking sheet. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.

To begin with this particular recipe, we have to prepare a few components. You can have cashew-broccoli tart with oat crust using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Cashew-Broccoli Tart with Oat crust:

1. Make ready Crust
2. Get 135 g Rolled Oats
3. Make ready 150 g Almond Meal
4. Take 1 Egg
5. Take 1 egg white
6. Prepare 1 tsp cumin
7. Get 1/4 tsp table salt
8. Prepare 1 tbsp water
9. Get Filling
10. Make ready 1 Small Head of broccoli (cut into florets)
11. Take 200 g Cashews (soaked for 4 hours)
12. Get 80 mls water
13. Prepare 1/4 cup Grated Parmesan
14. Prepare Juice of 1/2 a lemon
15. Make ready 1 tsp garlic powder
16. Get 1 tbsp dijon mustard
17. Make ready 1 cup peas (defrosted)
18. Make ready 1/2 can chickpeas (rinsed and drained)
19. Take 1 tsp salt

Add broccoli, season with salt, and top with cashews. Place the broccoli in a saucepan with a small amount of water. Rinse in cold water; drain and place in a large bowl. We've enjoyed it several times this winter so I wanted to share.

Steps to make Cashew-Broccoli Tart with Oat crust:

1. Preheat oven to 180C
2. Put oats in the blender/food processor and blitz until a flour-like consistency. Then transfer into a bowl with other dry ingredients.
3. Beat egg and egg yolk then add to the other ingredients, along with the water. Mix until combined (it will be pretty crumbly!)
4. Grease tart tin then press in the dough, making sure to distribute it evenly.
5. Place into the oven and cook for 15 minutes.
6. Filling
7. Heat oil in a pan on medium high. Place broccoli florets in and cook for 5 minutes or until slightly crisp around the outside, flipping half way. Set aside.
8. Place all fillings ingredient except the broccoli and half the peas and blend until you reach a fairly smooth consistency. You may have to add some water but watch you don't make it too watery.
9. Pour blended mixture into your pre-baked crust and then layer the broccoli and reserved peas on top.
10. Bake for 35 minutes. Allow to cool slightly before cutting
11. Enjoy!
12. Filling adapted from; - https://www.rebelrecipes.com/vegan-pea-mint-and-asparagus-tart-gluten-free/ - Crust from; - https://healthynibblesandbits.com/mexican-quiche-with-oat-almond-crust/

Rinse in cold water; drain and place in a large bowl. We've enjoyed it several times this winter so I wanted to share. The idea was to recreate a lightened-up, whole food, plant-based version of chicken & broccoli stir-fry. Using tender, crunchy cashews in place of chicken (or even. Peel onion and chop roughly, peel sweet potato and cut into ¼ inch cubes.

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