Torta de Legumes

🛒 Ingredients

• #Vegetable Filling;
• 1 medium carrot, peeled and diced small.. 100 g fresh or frozen green peas
• 100 g sweetcorn kernels (fresh or drained canned).. 1 small onion, finely chopped
• 2 cloves garlic, crushed.. 1 tbsp olive oil
• ½ tsp ground turmeric (for colour and gentle flavour)
• ½ tsp sweet paprika (optional).. Sea salt and freshly ground black pepper, to taste
• #Savory Batter;
• 200 g all‑purpose flour.. 2 tbsp cornstarch.. 1 tsp baking powder
• 2 tbsp nutritional yeast (for rich savoury, cheesy flavour)
• 300 ml unsweetened plant milk (oat or soy works best)
• 3 tbsp olive oil or neutral vegetable oil.. Extra salt and pepper, to taste

👩‍🍳 Instructions

1. 1

   Cook the vegetables: Heat olive oil in a pan over medium heat. Sauté the onion until soft and translucent, then add the garlic and cook for another minute until fragrant. Stir in the diced carrot and cook for 3–4 minutes. Add the peas, sweetcorn, turmeric, paprika, salt, and pepper. Cook for 2 more minutes, then remove from heat and set aside to cool slightly.

2. 2

   Make the batter: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, nutritional yeast, salt, and pepper. Gradually pour in the plant milk and oil, whisking continuously until you have a smooth, lump‑free batter.

3. 3

   Combine: Fold the cooled cooked vegetables evenly through the batter — do not overmix.

4. 4

   Bake: Preheat oven to 180 °C (350 °F). Grease and line a square or rectangular baking tin. Pour the mixture in and spread evenly. Bake for 35–40 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean.

5. 5

   Serve: Leave to cool for 10 minutes in the tin, then lift out and cut into squares or slices. Delicious served warm or at room temperature.