Vegan Pumpkin Tart
Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly
I love this vegan pumpkin tart, it’s a perfect replacement for quiche if you are avoiding eggs. As with quiche this is yummy served either hot or cold.
INGREDIENTS:
VEGETABLES:
- 500g butternut pumpkin (peeled and diced in 2cmx2cm) *see notes
- 1 x leek finely sliced
- 1 x large handful fresh sage (sliced) (or 1 x punnet)
- 3 x tablespoons extra virgin olive oil
- salt and pepper (to taste)
PASTRY: - 1 x sheet savoury pastry of choice**
OTHER INGREDIENTS: - 450g firm tofu
- 2 tablespoons tapioca
- 2 tablespoons nutritional yeast
- 1 x clove garlic diced
- 1 x teaspoon himalayan salt
METHOD:
VEGETABLES:
- Preheat oven to 180Β°C.
- In a roasting pan place cut pumpkin, leek, half of the sage, oil and salt and pepper.
- Cook for 30 minutes.
- Remove from oven and allow to cool.
PASTRY: - Preheat oven to 220Β°C.
- In a 20 cm springform pan, place chosen pastry.
- Cover pastry with baking paper and pour some rice on top to blind bake.
- Bake for 8-10 minutes.
REMAINING INGREDIENTS: - Reduce heat back down to 180Β°C.
- Blend tofu, tapioca, nutritional yeast, garlic and salt together until smooth.
- Place half of the cooked vegetables ontop of the pastry in the springform pan.
- Pour tofu mixture into the pan.
- Cover with remaining roasted vegetables and fresh sage.
- Cook for 50 minutes until golden.
- Allow to cool for 30 minutes before cutting into slices.
- Serve on it’s own or with a salad or roasted vegetables.
NOTES:
* I prefer to use butternut pumpkin because I like the taste, but any kind would work.
** I like to use a pastry recipe I have modified from Quirky Cooking, but homemade or store bought would be ok here too.