Gluten-Free, Vegan, Serves 12
- 2 cups gluten-free all-purpose flour
- 1 tsp. salt
- 1/2 cup vegan butter, cold and cubed
- 1/2 cup cold water
- 1 tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1/2 cup raw cashews, soaked overnight
- 1 tbsp. nutritional yeast
- 1 tsp. dried thyme
- Salt and pepper to taste
- Non-dairy milk for brushing
Directions:
Preheat oven to 375°F. In a large bowl, whisk together flour and salt. Add cold vegan butter and mix until crumbly. Gradually add cold water until a dough forms. Knead the dough on a lightly floured surface for a few minutes until smooth. Wrap in plastic wrap and chill in the fridge for 30 minutes. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened. Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until broccoli is tender.
Drain soaked cashews and add them to the pot with nutritional yeast and dried thyme. Use an immersion blender to blend until smooth. Season with salt and pepper to taste. Roll out the dough on a lightly floured surface and cut into 12 circles. Place each circle in a muffin tin. Fill each pastry with the broccoli soup. Brush the edges of the pastry with non-dairy milk. Bake for 20-25 minutes or until the pastry is golden brown. Let cool for a few minutes before serving. Enjoy!