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I am so excited today! After experimenting on vegan cakes I have been meaning to make a vegan savoury tart. The day I made it I was so anxious that I woke up at 6.30 thinking about the «vegan tart project». The crust is made with olive oil, milk, flour, oats and sesame seeds. The filling combines two amazing veggies (leeks and mushrooms) with a wonderful «cheese cream» made of silken tofu (I am in love with this plant based cheese!), cashews and nutritional yeast.
Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese It is sold in the form of flakes or as a yellow powder. It is a complete protein and is usually fortified with vitamin B12. Tofu and yeast made this tart really memorable! No need for eggs, cheese or yogurt! The experiment was 100% successful!
Have a lovely day, my dear friends!
Ingredients for the crust:
1 cup whole wheat flour
1/2 cup rolled oats
3 Tbsp sesame seeds
1/2 tsp pepper +3/4 tsp salt
1 tsp baking powder
1 rosemary twig, finely chopped
1/3 cup olive oil
1/3 cup soy milk
for the filling:
450 gr. white mushrooms, sliced
300 gr. leeks, sliced
300 gr. silken tofu
50 gr. cashews, soaked for 1 hour in water
2 nutritional yeast
1+2 Tbsp olive oil
1 garlic clove, rosemary, salt and pepper
1 Tbsp black sesame seeds (optional for garnish)
In a baking sheet lined with parchment paper roast for 8 minutes sesame seeds and rolled oats. Allow to cool. In a food processor place oats, sesame seeds, salt, pepper, rosemary, baking powder and flour. Pulse until finely ground. In a bowl combine oil with milk. Mix in the dry ingredients and form a dough. Allow to sit for 10 minutes. Then roll out the dough on a surface dusted with flour and transfer the crust on a tart pan. Cover with foil and refridgerate to make the filling. In a non sticking pan cook mushrooms and leeks until tender. Add rosemary, season with salt and pepper, pour 1 Tbsp olive oil and stir. In a food processor place silken tofu, nutritional yeast, garlic, 2 Tbsp olive oil, garlic, sat, pepper and pulse until creamy. Pour this dense cream over the mushroom mixture and stir to combine. Spread the filling over the crust and top with sesame seeds. Bake in preheated oven at 180C for about 45 minutes. Allow to cool before cutting. Enjoy! (crust slightly adapted from here)