Leek and tofu tart (vegan)

Name: Leek and tofu tart (vegan)
Cuisine: British
Ingredients: 250 g savoury pastry; 1 small onion; 3 small leeks; 1 tsp minced garlic; OPTIONAL - a sprinkle of smoked paprika; 1/2 cup raw cashews, pre-soaked; 349 g block of tofu; 6 tbsp nutritional yeast; 1/2 cup water; 1/2 tsp nutmeg; 1/2 tsp garlic powder

Angela 🥗 @Angela

This is as close to vegan "quiche" as I have made :) (And I have another recipe that shows you how to make vegan pastry, in case you need that). You can use any kind of tofu for this recipe.

Angela 🥗 @Angela

This is as close to vegan "quiche" as I have made :) (And I have another recipe that shows you how to make vegan pastry, in case you need that). You can use any kind of tofu for this recipe.

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Ingredients

250 gsavoury pastry
1small onion
3small leeks
1 tspminced garlic
OPTIONAL - a sprinkle of smoked paprika
Tofu "cream"
1/2 cupraw cashews, pre-soaked
349 gblock of tofu
6 tbspnutritional yeast
1/2 cupwater
1/2 tspnutmeg
1/2 tspgarlic powder

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Steps

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.