These are divine little morsels that you can fill with whatever veg you have to hand. I used sweetcorn, red pepper, spinach leaves and spring onion, with a little flat leaf parsley and chilli flakes. I also added a dollop of vegan cream cheese to the middle, which adds a nice cheesy creaminess, but they taste just as good without. You could also add half a cherry tomato to the top.
1 ½ cup Gram Flour
¼ cup nutritional yeast
½ tsp black salt/Kala Namak (optional)
1 ½ tsp baking powder
Good pinch salt
Good pinch turmeric
1 ½ cup almond milk
1 ½ tsp apple cider vinegar
3 spring onions sliced
¾ cup sweetcorn
½-1 red pepper diced
1 cup baby spinach leaves roughly chopped
2 tbsp. chopped parsley/chives
12 tsp almond cream cheese (optional)
1 tbsp. Aleppo chilli flakes/red chilli flakes
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.