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Carrot Socca

with Red Lettuce Blackberry Salad and Dill Dressing

dinner

Sweet shredded carrots get folded into a high protein batter before getting pan fried into tender socca cakes. Leave the peels on the carrots, they hold extra fiber and nutrients. Be sure to use a nonstick pan since the carrots are high in natural sugars and could burn easily. The juicy blackberries get tossed into the salad last and pair nicely with the zingy vinaigrette.

SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
530
FAT
34g
CARBOHYDRATES
47g
PROTEIN
14g

MAIN INGREDIENTS

  1. ¾ cup garbanzo bean flour
  2. 8 oz carrots
  3. 1 shallot
  4. Fresh dill
  5. 1 lemon
  6. 3 tbsp Follow Your Heart Vegenaise
  7. Red lettuce
  8. 3 oz blackberries
  9. 2 oz radishes
  10. ¼ cup sunflower seeds
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. **Allergens: Soy.

TOOLS

  • Large nonstick skillet
  • Whisk
  • Box grater

INSTRUCTIONS

1
Make the carrot batter

In a large bowl, add the garbanzo bean flour and ½ cup cold water. Whisk well to combine. Using the large side of a box grater, grate the carrots into the bowl and sprinkle with salt and pepper. Mix batter well with a spoon and set aside.

2
Mix the dill dressing

Peel and mince the shallot. Finely chop the dill leaves (also called “fronds”) and add to a medium bowl with the minced shallot. Juice half the lemon into the bowl. Add the Follow Your Heart Vegenaise, a pinch of salt and pepper, and stir dill dressing with a fork to combine.

3
Cook the socca

Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, use a ⅓ measuring cup to scoop the carrot batter into the skillet. Use the bottom of the measuring cup to flatten the batter into a cake. Cook until crisp on the bottom, about 3 to 4 minutes.

4
Flip the socca

Flip the carrot soccas and cook an additional 3 to 5 minutes on the second side. Transfer to a paper towel lined plate, immediately sprinkle with salt, and keep warm until it’s time to serve.

5
Prepare the salad

Trim the ends off the red lettuce and place the leaves into a large bowl. Add 2 tsp dill dressing, juice from the remaining half of lemon, and a pinch of salt and pepper. Halve the blackberries and thinly slice the radishes. Add both to the large bowl with the sunflower seeds and gently toss salad to combine.

6
Serve

Divide the red lettuce blackberry salad and carrot socca between large plates. Serve the remaining dill dressing on the side to dip. Enjoy!