This creamy mixed vegetable tart recipe has been consumed many times in our household. A creamy tart made with chunky wholesome vegetables, a crispy pie crust and creamy decadent sauce filling. It is simply divine!

This recipe uses a variety of chunky vegetables and you can use fresh or frozen varieties. We have used both and both work really well. Frozen vegetables are great if you are trying to save money or reduce waste. In terms of nutrient value, frozen vegetables contain just as much nutrition as fresh, sometimes even more. This creamy mixed vegetable tart recipe was created when we had no fresh vegetables in the house and it was so good that we have continued to make it over and over again.

Chunky Mixed Vegetable Tart — The creamy cashew filling is exquisite.

When you pre-soak cashew nuts they create a creamy neutral flavour sauce. As a result of these properties, cashew nuts are versatile and can be used in both sweet and savoury recipes. Nuts can be pricey therefore we recommend buying in bulk. The Grape Tree has great deals for bulk ingredients as do Buy Wholefoods Online. However, always shop around and see what good deals you can get/ what works for you.

We hope you love it and remember, if you recreate any of our meals tag us on Instagram @nutritionandcake. You can also find more incredible recipes on our Pinterest!

Creamy Mixed Vegetable Tart

Nutrition and Cake

This creamy vegetable tart is absolutely delicious! The creamy cashew cheese sauce is rich and creamy with hints of garlic and wholegrain mustard. It's one that you have to "try it to believe it" as photo's can't grasp just how divine it is.

The creamy mixed vegetable tart can be changed up by roasting the vegetables first instead of boiling them. In addition, simply opt for different chunky vegetables each time to enjoy with the seasons.

Serve with roasted or boiled potatoes and a side salad, or as Elysia prefers, baked-beans and roasted potatoes!

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Prep Time 25

Cook Time 40

Total Time 1

Course Recipes

Cuisine British

Servings 4

Ingredients

Pastry

100 g Plain Flour
50 g Dairy Free Margarine
Pinch of salt
Cold Water

Filling

250 g Mixed chunky frozen veg or any other chunky vegetables you have
1 cup Soaked Cashews in boiled water – 10 mins
2 Cloves of fresh garlic
3 tbsp Nutritional yeast
1 tsp Smoked paprika
1 tsp Garlic granules
1 tsp Balsamic vinegar
1 tsp Wholegrain mustard
1 tsp Tamari or soy sauce
3/4 Cup Oat Milk or other milks
Pepper for seasoning
1 slice wholemeal bread for breadcrumbs

Instructions

1. Preheat oven to 190C (fan assisted oven)..
2. Add your slice of wholemeal bread to a food processor to make bread crumbs and set aside.
3. Put vegetables on to cook whilst you make the pasty (these can cooked by boiling or roasting, both work well).

For Pastry:

4. Combine butter, flour and salt with you hands until it forms bread crumbs.
5. Get a wooden spoon and add a drop of water at a time until the dough combines and forms a ball. It should be on the stickier side, than dry.
6. Once formed a ball, put onto a floured surface and knead a couple of times until dough is smooth.
7. Roll out to fit the size of your oven proof dish. Butter your dish before you put the pastry in.
8. Place this now in the oven for 20 minutes.
9. Once vegetables are cooked, turn them off and make the creamy cashew sauce.

For the creamy cashew sauce:

10. Add all filling ingredients (minus the breadcrumbs and veggies) to a food processor and blend. Remember to soak the cashews in boiling water for about 10 minutes first, drain them and then use. Blend on high until smooth, thick and creamy. You don't want any lumps!
11. Drain the vegetables (if boiling) and add the cashew sauce to the pan (with the veg) and cook together for a couple of minutes on heat. If using roasted veg, simply put these onto the cooked pie crust and pour over the cashew sauce.
12. Add your vegetable and cashew sauce mix to the pie, sprinkle over breadcrumbs and some smoked paprika and place in the oven.
13. Cook for 20 minutes and serve straight away.

Notes

We have used both fresh and frozen vegetables for this pie. As long as you have chunky vegetables you can use any vegetables for this. We love broccoli, carrots, mushrooms (cut chunky), and cauliflower but have also used brussel sprouts which were great!

Serve with boiled or roasted potatoes and a side salad (or even baked beans).

This pie is really worth all the time and effort it takes to make it.

Keyword healthy, pie, vegan, vegetarian

Creamy Mixed Vegetable Tart