If you’re thinking of trying a plant-based diet this Veganuary, our fresh produce is a fantastic starting point. This vegan filo tart, filled with our finest Tenderstem® broccoli, is as hearty as it is healthy – perfect for those cold January days.
Details
Servings
4 servings
Prep time
20 minutes
Cooking time
20 minutes
Dietary
Plant-Based / Vegan, Gluten-Free
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Ingredients
400g Firm Tofu
4 tbsp Nutritional Yeast
½ tsp Turmeric
200ml Soya Milk
5g Corn Flour
Salt and Pepper
4 tbsp Olive Oil
1 Red Onion
4 Asparagus Stalks
2 tsp Garlic Granules
50g Tenderstem® Broccoli
100g Garden Peas
10 Cherry Tomatoes
6 sheets of Filo Pastry
50g Plant-Based Butter or Olive Oil
Method
- Preheat the oven to 180°C. Blend the tofu, yeast, turmeric, corn flour, soya milk and seasoning until smooth.
- Dice the onion, add to a frying pan with oil, and cook until golden brown. Add the Tenderstem® broccoli, asparagus, peas and garlic granules and cook for a further 2 minutes. Remove from the heat and add the tofu blend and mix together. Adjust salt and pepper to taste and set aside.
- Unfold the filo pastry and, taking one sheet at a time, brush each piece with melted butter. Line a 9 x 9 inch baking tray with the pastry sheets, leaving 4 cm hanging over the edge.
- Add the filling, folding the filo over the side to create a border, gently scrunching as you do.
- Bake for 15-20 minutes and serve with salad.