Courgette & Leek Tart (Vegan, Gluten-free)

Mercedes Aspland
By Mercedes Aspland / March 6, 2014

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When I was eating eggs, I absolutely loved making vegetable tarts and got a lot of inspiration from Green Kitchen. Since I have given up eggs I have been looking to make a tart but have been a little unsure about how to get started. Recently I have been experimenting with egg replaces and have tried a few that I like and also some that I am not so keen on.

For this tart I wanted 3 eggs and I actually used a combination of different egg replacers, I used Vegg for the 3 egg yolks and then I used Organ egg replacer for the egg whites. I know this is a slightly strange way to do it but it worked for me. I also used cashew nuts for the cream base to be mixed with the eggs which was the first time I had used cashews in this way.

The result of all this was I ended up with a delicious tasting tart that everyone enjoyed. In fact my mum had a partial seizure yesterday and that completely takes away her appetite but even in that state she like this tart which was good to know.

The most important thing with your cooking is just to experiment and go with your gut, ok sometimes you will make mistakes and things that are a bit off but you could come up with that dish that everyone just loves!

About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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