Quorn™ Vegan Mediterranean Socca Pizza2015-12-15
- Course: Main
- Yield : 1
- Servings : 2
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
The other week Quorn™, invited me down to London to cook up some delicious new meat-free & vegan recipes with some fabulous other food bloggers (& Jessie Pavelka!!).
My favourite recipe that we cooked was the Vegan Mediterranean Socca (it’s like a healthy pizza and tastes incredible) and so here it is for you to re-create as well.
The base is like a thin and crispy pancake (made from chickpea or gram flour) and the toppings include pesto, cherry tomatoes and olives, in addition to vegan chicken style pieces. Chickpea flour is great source of protein and fibre as well as vitamin and minerals including folate, vitamin B6, iron, magnesium and potassium.
During my cooking trip I had the pleasure of meeting the wonderful Jemma from Celery & Cupcakes, Becca from Amuse Your Bouche and Emily from A Mummy Too. We chatted about food (obviously) and discussed the benefits of Quorn™* – it’s high in protein, low in calories (16g and 104 kcal per 100g for the vegan chicken style pieces) and super quick and easy to cook with too!
So, onto the recipe – do let me know if you give it a go too!
- FOR THE TOPPING:
- 140g Vegan Quorn Meat Free Pieces (defrosted)
- 3 tbsp vegan pesto
- 2 tbsp red chilli puree
- 65g baby plum or cherry tomatoes (sliced)
- 7g capers, finely chopped
- 12g black olives, sliced
- 12g green olives, sliced
- salt and pepper
- torn basil leaves
- fresh thyme leaves
- FOR THE BASE:
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 180ml soya milk
- 2 tsp Dijon mustard
- pinch of salt & pepper
- 1 clove garlic, finely chopped
- 4 basil leaves, torn, 1/2 tsp thyme leaves
- 120g gram or chickpea flour
- 1/2 tsp baking powder
In a small bowl, stir together the pesto and red chilli puree. Using half of it, stir it into the Quorn pieces, retaining the remainder half to spread onto the socca when cooked.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6. To make the socca base, combine olive oil, vinegar and milk in a medium bowl and stand for 2 minutes, then stir in the mustard, salt, pepper, garlic basil and thyme. Stir in the chickpea flour and baking powder until combined and stand for 15 minutes.
Brush a 24 cm/9½ non stick frying pan with oil. Heat frying pan over a medium high heat add the batter, using a ladle spreading the mixture until it covers most of the surface. Cook for 5-6 minutes until the socca is golden brown. Carefully turn and cook the other side, until golden brown. Place the socca onto greaseproof paper on a baking tray.
Mix the chopped capers into the remaining pesto and chilli mix, spread the mixture on to each socca base. Top with the Quorn vegan pieces, halved tomatoes and olives. Cover with foil and bake for 15 mins or until piping hot, remove the foil for the last couple of minutes of cooking. Sprinkle over the fresh thyme and basil leaves and season to taste.
P.S And here’s a pic for the ladies.. Jessie even did some cooking too!! Check out my grin.. hahaha!
*I am a Quorn™ Ambassador; please read my disclaimer page for more information. Quorn Mince, Quorn Meat Free Chicken Pieces and Quorn Standard Sausages are a nutritionally healthy protein source. Protein contributes to a growth in and maintenance of muscle mass. This blog post contains an affiliate link.
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