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.

Ingredients:
  • 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


Method:
  1. Thaw pastry according to package directions (you may need to pre-plan so you can thaw in the fridge overnight).
  2. Preheat oven to 375F.
  3. Saute onions and mushrooms in cooking fat or using steam-fry method. Cook over medium, stirring gently till onions and mushrooms are caramelized.
  4. Add garlic and cook another minute, then add herbs, porcini powder, pepper and Aminos till you like the flavor.
  5. Cut the heat and add in yogurt. Give it a stir to mix and taste, adjusting Aminos if needed.
  6. Spray a pie pan or baking dish with non-stick spray.
  7. Line with puff pastry, allowing edges to extend beyond the dish.
  8. Fill with onion-mushroom mixture.
  9. Top with crumbled or sliced vegan feta.
  10. Fold the pastry over the veggies, leaving space so you can see all the cheesy loveliness when it's done.
  11. Bake for 20 minutes and check for doneness. The pastry should be flaky and golden. The cheese should be melty and bubbly. Add more time if needed
  12. Let cool 10-15 minutes before slicing. This way the cheese will set up a bit.
  13. Try not to eat the whole thing in one sitting. Unless you really want to. Not that I did (I totally did).



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