Courgette & Leek Tart (Vegan, Gluten-free)


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!

Courgette & Leek Tart

About the author, Mercedes Aspland

Mercedes is a transformation coach, helping people to transform their businesses, health, money mindset and more. With over 30 years experience in personal development and almost 20 in business she is uniquely positioned to support others in making the changes they need to live the life of their dreams.

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