Vegan Quinoa and Vegetable Tartlet

Warm roast vegetable tartlet with vegan quinoa pastry and wildflower salad served with warm beet dressing
Product: CHEF® Vegetable Liquid Concentrate
Category: Vegan, Vegetarian
Serves: 10

1 ½ cups white quinoa
3 cups water
2 tablespoons CHEF Vegetable Liquid Concentrate
2 tablespoons ground flaxseeds or flax meal + 4 tablespoons water
1 teaspoon caraway seeds
2 tablespoons hemp hearts
Spray oil

¼ cup olive oil
2 cloves garlic, sliced
2 tablespoons CHEF Vegetable Liquid Concentrate
10 portions diced pumpkin, diced kumara, diced red onion, baby beet halves, kale leaves, cherry tomatoes
1 ½ cups vegan kale or rocket pesto

½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons CHEF Vegetable Liquid Concentrate
1 teaspoon beetroot powder or 6 slices fresh beetroot
2 tablespoons maple syrup
1 tablespoon Dijon mustard

Garnishing Ideas

Micro greens / edible flowers / baby basil leaves


Combine quinoa, water and CHEF Vegetable Liquid Concentrate in a saucepan and bring to the boil then cover and reduce heat. Simmer for about 10 minutes or until tender then allow to cool. Mix flax seeds with water, chill and let swell for 10 minutes. Mix cooled quinoa, flax seed mixture, caraway seeds, hemp and blend until the mixture clumps together. Chill for 30 minutes.

Pre-heat oven to 190 degrees. Lightly oil spray 10 individual tartlet tins, divide quinoa mixture between the tins and press over the base and up the sides to form a pastry. (Use wet fingertips or the back of a teaspoon). Bake for 8-10 minutes at 190 degs until just coloured.

Toss vegetables in combined olive oil, garlic and CHEF Vegetable Liquid Concentrate. Arrange pumpkin, kumara, red onion and beets on a tray and roast for

20-25 minutes until tender. Arrange kale and cherry tomatoes on a separate tray and roast for 5 minutes until tomatoes blister and kale turns crispy.

For the dressing, whisk together oil, vinegar, CHEF Vegetable Liquid Concentrate, beet powder, maple and Dijon mustard, warm to release the flavours and season to taste.

To assemble tartlets, fill warm quinoa cases with a generous dollop of kale pesto then layer with roasted vegetables and top with microgreens. Lastly, drizzle with warm beet dressing.

Chef Tips

Use this versatile quinoa base for other tart fillings

For more flavour – garnish the plate with a few drops of just CHEF Vegetable Liquid Concentrate

Try using CHEF Mushroom Liquid Concentrate for roasting the vegetables or make a mushroom tartlet and change the beet powder for a green pea powder


CHEF Vegetable Liquid Concentrate

Rich and flavourful with notes of onion and parsley for an authentic vegetable taste.
Bring your culinary creations to life
Cut down preparation time and costs in the kitchen without compromising on quality.