Vegan pastiera without butter, milk and eggs

Easter is now on the doorstep and you are already beginning to prepare sweets for the most beautiful spring of spring.

Among the most famous pasqual desserts of tradition stands out for goodness the Neapolitan pastiera.

Today we present ourselves our vegan pastiera Without butter, milk and eggs, perfect for those suffering from intolerances or for those who follow a vegan diet.

There vegan pastieraIn the traditional version is a soft tart, stuffed with cooked wheat cream, eggs and ricotta.

There vegan pastiera Chef Michelangelo Sparapano is easy to make and is based on oatmeal, almond milk and integral organic rice. You will be the queen of your Easter tables.


For the pastry:

  • 300 grams of oatmeal;
  • xanthan;
  • 100 grams of rice flour;
  • 50g Mandolat;
  • 100 grams of chickpea flour;
  • 180 gr Burrella;
  • 125 gr water;
  • vanilla;
  • 12 GR baking powder;
  • 100 grams of cane sugar;
  • 1 pinch of salt

For the stuffing:

  • 200g Bio integral rice (cooked in almond milk);
  • 3L of water to cook rice;
  • 100 grams of candied fruit;
  • 140 gr mandorlat;
  • 100 grams of chocolate;
  • 1 sachet of vanilla;
  • cove citrus fruit;
  • cinnamon powder;
  • 500 gratella natural GR;
  • Orange flowers;
  • £ 00 grams of agave or honey syrup;
  • 1 pinch of salt.

Ready to amaze everyone with this vegan pastiera? We are waiting for your comments.

Happy Easter!