Vegan tartlets

I’ve been missing quiche and savoury tarts recently so I thought I’d play around with plant based recipes this weekend. Here’s the recipe for plant based tartlets – great for dinner, canapés for a party and of course I’m always thinking about the lunch box!
Cherry tomatoes
Firm tofu
Soy milk
Chickpea/gram flour
Soy sauce
Salt and pepper
1. Pre-heat the oven. Sautee the chopped asparagus and broccoli with salt, pepper and oregano. Add mushrooms a few minutes after because they don’t take as long to cook.

Mushrooms and asparagus

2. Blend the tofu, soya milk, salt, pepper, soy sauce, turmeric and any other seasoning you like, such as oregano.
3. Mix this with the veggies once they’re cooked.
Tartlet mix
4. Line the tartlet trays with shortcrust pastry (I used the jus-rol one)
5. Add the mixture, top with cherry tomatoes and cook in the oven for 30mins.
*Sorry for the lack of quantities – I wing it most the time and judge as I go along.
Pre-cooked tartlets

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s