1 disk puff pastry just make sure it’s Vegan by reading the ingredients
1 tbsp Dijon mustard
2 tbsp EVOO separated
5 or 6 tomatoes (to use canned tomatoes, read the notes)
1 clove garlic
1 handful fresh herbs I used thyme and basil
4 tsp Herbes de Provence or dry marjoram, rosemary, thyme, and oregano
salt and pepper to taste
Start by slicing one big onion, and put it in a pan with 1 tbsp olive oil. Let it cook until soft. Then turn off the stove and let cool down.
In the meantime, preheat your oven to 180°C/360°F and finely slice your tomatoes.
Unroll the puff pastry in a tart pan and poke the dough all over with a fork. Evenly spread the Dijon mustard thinly on the bottom.
Add the cooked onions to the bottom of the tart and spread evenly. Sprinkle some salt and Herbes de Provence.
Top with the tomato slices, placing them nicely to cover completely the bottom of the tart.
Add the thinly sliced garlic clove. Sprinkle the rest of the Herbes the Provence and fresh thyme, add salt and pepper and lightly pour the other tbsp of olive oil. Fold the edge of the puff pastry over the filling to obtain a rustic look.
Now put in the oven, bake for 40 minutes, then remove, and set aside for 10 minutes to cool down before serving.
To serve drizzle with a few drops of olive oil, top with fresh basil, sprigs of fresh thyme. Can be served lukewarm or cold. Bon appetit!
This delicious recipe and photos were created by SevenRoses.net. Please check them out for more awesome ideas!
1/2 cup non-dairy butter I used Earth Balance buttery sticks
2-3 tablespoons ice cold water
1 tablespoon coconut or vegetable oil
1/4 cup white onion minced
1 cup fresh asparagus chopped
3 tablespoons dried tomatoes chopped
1 14 ounce block of medium/firm tofu, drained
3 tablespoons nutritional yeast
1 tablespoons non-dairy milk
1 tablespoon all purpose flour
1 teaspoon dehydrated minced onion
2 teaspoons fresh lemon juice
1 teaspoon spicy mustard
1/2 teaspoon sea salt
1/2 teaspoon turmeric optional
1/2 teaspoon liquid smoke
3 tablespoons fresh basil chopped
1/3 cup vegan mozzarella cheese I used Diaya
salt and pepper
Spray one 9″ pie pan or four 5″ mini quiche dishesand set aside. Preheat the oven to 350 degrees F.
To make the crust combine flour and salt in a bowl. Add non-dairy butter in small chunks and with a pastry cutter or your fingers, cut into the dough until it resembles small pea sized pieces (a few larger ones are okay). Add cold water and turn over onto a floured surface to bring together. It will be pretty dry, but should stick together when pressed between your fingers.
Press into the prepared pie pan(s) and bake for 10 minutes. Remove from oven and set aside to cool while making the filling.
To make the quiche filling heat 1 tablespoon of oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.
In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric, liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.
Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes (less if you are making small quiche) until top has browned slightly and a knife inserted in the middle comes out clean.
Remove from heat and allow to cool for 20 minutes before slicing. Serve warm.
This delicious recipe and photos were created by MyDarlingVegan.com, we simply shared it. Check them out for more great ideas!
5 Roma tomatoes, seeded and diced finely (see Note)
1/2 large red onion, diced finely
1 jalapeno, seeded and chopped finely (use 1/2 a jalapeno if you don’t want it as spicy)
1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
3 garlic cloves, minced
1/2 lime, juiced
salt and pepper to taste
Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.
This delicious recipe and photos were created by The-Girl-Who-Ate-Everything.com, we simply shared it! Please check them out as they have so many great ideas!