Recipe: Perfect Leek and tofu tart (vegan)

Leek and tofu tart (vegan). This Vegan Mushroom Leek Tart with chestnuts is a simple but delicious hearty tart recipe that is perfect for the holidays! It's egg-less, dairy-free, and can be made either with tofu or soy-free with chickpea flour. Make the shortcut pastry crust gluten-free if desired for a perfect side dish or main.

In this video I mix Leek, Potato, Onion, Carrot, Celery, Vegan Stock, Water, Herbs, Spices and Tofu to make a full vegan autumn inspired vegetable soup. This tart includes one of my fave combinations that happened to find place in my next booklet. Then, puree tofu, lemon and olive oil until smooth, fill the pre-baked crust with the leeks, goat cheese and tofu mixture, sprinkle on chopped thyme, and bake until This easy vegan whole wheat and cornmeal crust might be even more delicious than the filling. You can cook Leek and tofu tart (vegan) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Leek and tofu tart (vegan)

1. You need 250 g of savoury pastry.
2. Prepare 1 of small onion.
3. Prepare 3 of small leeks.
4. Prepare 1 tsp of minced garlic.
5. It's of OPTIONAL - a sprinkle of smoked paprika.
6. Prepare of Tofu "cream".
7. Prepare 1/2 cup of raw cashews, pre-soaked.
8. Prepare 349 g of block of tofu.
9. You need 6 tbsp of nutritional yeast.
10. Prepare 1/2 cup of water.
11. Prepare 1/2 tsp of nutmeg.
12. It's 1/2 tsp of garlic powder.

These savory tarts are not only good looking but also easy to make if you use store-bought puff pastry dough. Transfer to the yoghurt mixture and mix with a fork. A twist on a classic; this delicious combination of protein packed tofu, turmeric, leek and sweet potato make this soup not only colourful but packed full of delicious warming flavours too. Transfer this mix to a blender and pulse until smooth.

Leek and tofu tart (vegan) step by step

1. Preheat the oven to 200C.
2. Roll out the pastry into a large circle and place this in an oiled flan tin. Set this aside while you prepare the filling..
3. Use a food processor to finely chop the leeks (thin-slicing disc) and the onion (blade chopper). Sauté these with the garlic in a covered pan with about a cupful of water, for about 10 minutes..
4. Meanwhile, add all the ingredients for the tofu cream to a liquidiser and blend until smooth. Pour the cream into the leek mixture and stir well..
5. Now prick the base of the pastry in your flan tin several times with a fork. Pour in the leek mixture, taking care not to overfill. If you like, sprinkle a little smoked paprika on the top..
6. Bake for 35 minutes, checking the mixture has set, before taking it out of the oven. Leave to cool for at least 20 minutes before serving..

In the meantime drain the tofu and cut it into shapes of your choice. Heat some oil in a medium sized non-stick frying pan and fry the tofu on each. Actually, I only kneaded the base and the rest was his hard work!!! Before September my leek quiche recipe used to be a different one. One that my sister gave me and that is always been a success in our home.

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