Broccoli and spinach canapes

Tasty and tasteful looking canapés. They aren’t hard to prepare and you will make a great impression on your guests.

For the pâte brisée:
450 g all-purpose flour
150 g extra virgin olive oil
150 g cold water
1 teaspoon salt

For the broccoli filling:
300 g steamed Romanesco broccoli
300 g tofu
100 g soy cream
1 tablespoon nutritional yeast
1 tablespoon extra virgin olive oil
½ orange freshly squeezed juice
dehydrated garlic
salt & black pepper

For the spinach filling:
300 g steamed spinach
300 g tofu
50 g soy cream
1 tablespoon nutritional yeast
1 tablespoon extra virgin olive oil

For the caramelized onion rings:
1 onion
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
oil & salt

View the full recipe at Vegandare →