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.
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.
- 100g Plain Flour
- 50g Dairy Free Margarine
- Pinch of salt
- Cold Water
- 250g 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
- 3tbsp Nutritional yeast
- 1tsp Smoked paprika
- 1tsp Garlic granules
- 1tsp Balsamic vinegar
- 1tsp Wholegrain mustard
- 1tsp Tamari (or soy sauce)
- 3/4 Cup Oat Milk (or other milks)
- Pepper for seasoning
- 1 slice wholemeal bread (for breadcrumbs)
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).
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.
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.