For this week's Meat Free Monday post, I'm going to use a recipe I cooked the other night!
I had been looking at this recipe and wanted to turn it dairy free.
I started by subbing the creme fraiche for plain soy yogurt (I normally use Provamel or Alpro) and then I used Cheezly for the Parmesan, you could use which ever your favourite dairy free cheese is.
Instead of pre-made shortcrust pastry I made mine but which ever you prefer is fine!
I first rolled out the pastry into a circular dish and blind baked for about 10 minutes in a pre heated oven at 180-200 degrees C.
Whilst the pastry was baking I then sliced the fennel bulb and fried until soft with some salt, pepper and thyme. I also cooked the broad beans (about 100g) in a pan of boiling water.
Next in a jug I mixed the soy yogurt ( 200ml) and 2 eggs and the Cheezly (50g) and seasoned.
I then scattered the fennel over the bottom of the pastry case and the broad beans on top, then poured the yogurt, egg and Cheezly mix over the top.
Finally I baked in the oven for 20-25 minutes and golden brown.
I served mine with sweet potato chips, sweetcorn and salad vegetables.
I would love to hear what you would serve yours with?
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