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Veggie Tort

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Veggie Tort

Veggie Tort

Print RecipePin Recipe

  • Yield: 8-10 servings
  • You're needed for: 01h 30min
  • Until it's done: 02h 30min

A beautiful, flavorful vegan side-dish

Ingredients:

  • CRUST
  • almond flour - 2 cups (220 g)
  • water - 2 Tbsp. (30 mL)
  • baking soda - 1/4 tsp. (1.5 mL)
  • coconut oil (melted) - 3 Tbsp. (45 mL)
  • salt - 1/2 tsp. (2.5 mL)
  • BASE
  • sweet potato - 1 large
  • chickpeas (drained, save liquid) - 1/2 cup (125 g)
  • curry - 2 tsp. (10 mL)
  • turmeric - 1 tsp. (5 mL)
  • ginger - 1/2 tsp. (2.5 mL)
  • chickpea liquid - 1/4 cup (60 mL)
  • ROSES
  • zucchini - 2-3 whole
  • various colored carrots (peeled) - 10-15 whole
  • OIL
  • olive oil - 1/4 cup (60 mL)
  • curry - dash
  • turmeric - dash
  • ginger - dash
  • salt & pepper - to taste

Instructions:

CRUST

  1. In a bowl add almond flour, water, baking soda, melted coconut oil and salt
  2. Mix until you have a crumbly (but uniform) consistency
  3. Push into 8 inch pie pan or springform pan until even
  4. Bake at 350 F (175 C) for 10 minutes

BASE

  1. Pierce a sweet potato several times, cover with a paper towel and microwave for 5 minutes
  2. Let it cool, then peel the skin off the sweet potato
  3. Add sweet potato, chick peas + liquid, and spices to your Vitamix container
  4. Blend on high for 15 seconds (you want a little bit of texture to remain)
  5. Spread on top of crust evenly

ROSES

  1. Use a mandoline or peeler to slice the veggies into the thinest possible strips
    – lengthwise along the entire length of the vegetable
  2. Lay strips on a plate in a single layer
  3. Microwave for 2 minutes
  4. Check if rollable. If they snap, put them back in the microwave in 1 min increments
  5. Roll one slice very tightly then roll another more loosely around that base
  6. Place into the sweet potato base starting from the middle and working out
  7. Alternate colors for best results

BAKE

  1. Mix olive oil, and spices in a small bowl
  2. Brush the oil mixture onto the top of the tort, be generous with it
  3. Bake at 350 F (175 C) for 1 hour
  4. You want the roses to wilt a little on the edges (for visuals) and the veggies to be cooked through (for taste)

SERVE

  1. Serve right out of the oven or at room temperature
  2. You’ll want to snap a pic, but when you do, make sure to tag #lifeisNOYOKE
  3. Enjoy!

Useful tips for Veggie Tort

Cut your veggies lengthwise as thinly as possible. You want strips that are rollable and the thiner they are the better.

If you have a springform pan, use it. The presentation will be spot-on without having to remove it from a pie pan.

For useful tips, food photography and the full post, visit:
Lifeisnoyoke.com/veggie-tort/