cauliflower and asparagus tart

in Special Feature 08 April 2016

A recipe from The Vegan Cookbook

preparation: 15 minutes
cooking: 3035 minutes
serves: 68

Pastry
300 g (10 oz) self-raising wholemeal flour
1 teaspoon vegan bouillon powder
125 ml (4 fl oz) rapeseed oil
125 ml (4 fl oz) rice milk or soya milk

Filling
olive oil, for oiling and frying
1 medium cauliflower, broken into florets
125 g (4 oz) asparagus, trimmed and washed
2 red onions, chopped
50 g (2 oz) shiitake mushrooms, sliced
125 g (4 oz) frozen sweetcorn, mashed
250 ml (8 fl oz) sweetened soya milk
250 ml (8 fl oz) rapeseed oil
juice of 1 lime
2 tablespoons porridge oats
2 dessertspoons vegan bouillon powder
2 tablespoons vegan tomato sauce
1 tablespoon Dijon mustard
smoked paprika
black pepper

cauliflower

1 Oil a 30 cm (12 inch) flan or pie dish. Preheat the oven to 180C (350F), Gas Mark 4.

2 To make the pastry, place the flour and bouillon powder in a bowl and rub in the oil, then mix in the milk. Knead the pastry gently for a few moments, then roll out on a floured surface and use it to line the prepared dish. Bake for 1015 minutes, until just cooked through.

3 Meanwhile, steam the cauliflower and asparagus until hot but not cooked about 45 minutes.

4 Heat a little olive oil in a frying pan and fry the onions and mushrooms until soft. Add the mashed sweetcorn and stir until hot.

5 Heat the soya milk in a saucepan until hot but not boiling. Transfer to a food processor or liquidizer, add the rapeseed oil, season with pepper and mix well. With the machine still running, add the lime juice and mix thoroughly to prevent curdling.

6 Add the oats, bouillon powder, tomato sauce and mustard to the milk mixture and blend again.

7 Oil the inner base of the pie crust, then spread a thin layer of the oat mixture over it. Place a layer of the mushroom mixture on top, then a layer of the cauliflower, followed by the remaining oat mixture.

8 Arrange the asparagus spears on top and sprinkle with smoked paprika. Return the tart to the oven and cook for a further 20 minutes. Serve with a green salad.

The Vegan Cookbook by Tony & Yvonne Bishop-Weston, published by Hamlyn, 5.99 (www.octopusbooks.co.uk)

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