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Mediterranean Tart ½ cup nutritional yeast 1 tbsp wholegrain mustard

Let the vegetables fry on a medium-low heat for about 10 minutes. Add the chopped sundried tomatoes and set aside.

1 tsp black salt

For the Pastry

Now for the tofu mixture. Combine tofu, milk,

1 tbsp dried basil1 tbsp dried oregano

250g plain flour

2 tbsp cornflour/potato flour/tapioca starch

nutritional yeast, mustard, black salt, cornflour (or other starch) and turmeric in a food processor and blend until smooth.

250g wholemeal flour

Pinch of turmeric

Add salt and pepper and blend again.

Pinch of salt

Salt and pepper to taste

Preheat oven to 200 degrees celcius.

250g vegan margarine or Trex (chilled)

Fresh basil leaves to garnish

Line or grease your flan/quiche dishes.

Cold water


Roll out your pastry and press into each dish, trimming the edges with a knife.

Makes 2 tarts (9 inch diameter).


Filling 2 large courgettes/3 medium courgettes, sliced into thin rounds 1 aubergine, sliced into thin rounds or semicircles 1 large red onion, sliced thinly 2 tbsp olive oil 1 cup sundried tomatoes in oil, chopped into small pieces 400g firm tofu ¾ cup vegan milk (unsweetened)

First, make the pastry. Combine the flours, fat and salt in a large bowl and rub the mixture together (cold hands are best) until it resembles breadcrumbs.

Combine the vegetables and tofu mixture in a large bowl – using your hands is best for this so you can be gentle and keep the vegetables intact so it doesn’t all look mushy!

Add the water a little at a time, mixing quickly with a knife or one hand, until the mixture comes together into a ball.

Fill the pastry cases with the mixture and press into the edges so there are no gaps.

Do not handle the dough too much.

Bake for 30 mins or until the pastry starts to brown.

Wrap in clingfilm and chill in the fridge for at least 30 mins. Next, cook the vegetables for the filling. Fry the onion in olive oil for a few minutes before adding the aubergine and courgette along with the dried basil and oregano.

Can be served hot or cold, but it’s easiest to slice when cold.


Fresh Vegan Magazine Issue 3  

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