BBC Cookery (Vegan) - Cauliflower and Asparagus Tart

[Guest guest]

Preparation time less than 30 mins

 

Cooking time 30 mins to 1 hour

Vegetarian

 

 

Ingredients

For the pastry

300g/10oz self-raising wholemeal flour

1 tsp vegan bouillon powder

125ml/4fl oz rapeseed oil

125ml/4fl oz rice milk or soya milk

For the filling

olive oil, for oiling and frying

1 medium cauliflower, broken into florets

125g/4oz asparagus, trimmed and washed

2 red onions, chopped

50g/2oz shiitake mushrooms, sliced

125g/4oz frozen sweetcorn, mashed

250ml/8fl oz sweetened soya milk

250ml/8fl oz rapeseed oil

1 lime, juice only

2 tbsp porridge oats

2 dessertspoons vegan bouillon powder

2 tbsp vegan tomato sauce

1 tbsp Dijon mustard

smoked paprika

freshly ground black pepper

 

Method

1. Oil a 30cm/12in 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 10-15 minutes, until just cooked through.

3. Meanwhile, steam the cauliflower and asparagus until hot but not

cooked - about 4-5 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 liquidiser, 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.