Easy, Elegant, Cheezy Mushroom-Onion Vegan Tart
The beauty of this dish is that it looks and tastes like you've slaved away. But really, it's super easy.
- 1 box of frozen puff pastry (read ingredients to make sure it's vegan. Most brands are accidentally vegan).
- 1 pkg Violife Feta
- 1 medium sweet onion, rough chopped
- 1 clove garlic, minced
- 1 10-oz box crimini mushrooms, sliced
- 1 T cooking oil or vegan butter (optional)
- 1 T porcini mushroom powder (optional)
- 1 tsp thyme (or herbs of choice)
- 3-4 T homemade soy yogurt (recipe here)
- Braggs Liquid Amino's to taste (sub with salt-to-taste if you don't have aminos)
- Black pepper to taste
- Non-stick spray for baking dish
- Thaw pastry according to package directions (you may need to pre-plan so you can thaw in the fridge overnight).
- Preheat oven to 375F.
- Saute onions and mushrooms in cooking fat or using steam-fry method. Cook over medium, stirring gently till onions and mushrooms are caramelized.
- Add garlic and cook another minute, then add herbs, porcini powder, pepper and Aminos till you like the flavor.
- Cut the heat and add in yogurt. Give it a stir to mix and taste, adjusting Aminos if needed.
- Spray a pie pan or baking dish with non-stick spray.
- Line with puff pastry, allowing edges to extend beyond the dish.
- Fill with onion-mushroom mixture.
- Top with crumbled or sliced vegan feta.
- Fold the pastry over the veggies, leaving space so you can see all the cheesy loveliness when it's done.
- Let cool 10-15 minutes before slicing. This way the cheese will set up a bit.
- Try not to eat the whole thing in one sitting. Unless you really want to. Not that I did (I totally did).