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For a quick, effortless bistro style vegan dish try these tasty Mushroom Tarts, dairy and egg free they are simple to make and perfect healthy entertaining food for parties or a special night in.
I used a vegan ready made puff pastry which should be readily available in the frozen section of your supermarket. Check the ingredients to insure the pastry is made using only vegetable oils; often they will carry an approval from the vegetarian society.
A vegan ‘cheese’ topping is made using walnuts, tofu, herbs and garlic and is a very tasty alternative to a dairy cheese. Try adding more garlic if you like or even finely diced fresh red chilli or 1/4 of a red onion and experiment with your favourite herbs to tailor the ‘cheese’ to your liking :)
These tasty mushroom tarts are quick to prepare and are great served as a vegetarian entrée or part of a main meal with a simple salad. Enjoy!
Preparation time: 35mins
Makes 6 Tarts
Walnut Tofu ‘Cheese’
- 70g (2.5oz) walnuts, finely chopped
- 125g (4.5 oz) firm organic tofu
- 1 garlic clove, finely diced
- 1-2 tbs parsley, roughly chopped
- 1 tsp paprika
- 3 tbs tahini
- 1-2 tbs olive oil
- 1 lemon
Mushroom Tarts
- 2 sheets ready made vegan flaky puff pastry
- 6 Portobello mushrooms, stems removed
- 2 cups baby spinach leaves
Pre-heat the oven 180°C/356°F and remove the puff pastry from the freezer.
To make the ‘cheese’ mash the tofu well with a fork; add the finely chopped walnuts, garlic, parsley, paprika and tahini; combine well.
Add a little olive oil and a good squeeze of lemon juice to bring the mixture together; season with salt and pepper and set aside.
Cut the sheets of puff pastry into roughly 10cm squares; big enough to just fit the size of your Portobello mushrooms. Arrange on lightly oiled backing trays.
Top each square of pastry with a mushroom (top side down); fill the mushroom cup with baby spinach leaves and top with a tablespoon of the ‘cheese’ mixture.
Drizzle over olive oil and bake in the pre-heated oven for 20-25 minutes until pastry is golden.
Serve atop of mixed baby lettuce leaves and drizzled with a little balsamic vinegar or a dollop of hummus.
Perfect as a vegan entrée or light vegetarian main meal.
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{ 2 comments… read them below or add one }
this looks fantastic! I can’t wait to try it, especially the walnut cheese.
So glad Naomi… just checked your blog; it’s beautiful :) hope you enjoy the mushroom tarts!!