Creamy Mixed Vegetable Tart
This recipe has been created so many times in our household. A creamy mixed vegetable tart using chunky vegetables, it is the best. You can use any chunky vegetables you have whether fresh or frozen. Fresh vegetables are great but not everyone has access to these. Consequently, we have written the recipe up using frozen vegetables.
Frozen vegetables contain just as much nutrition as fresh, sometimes even more. We have used both and frozen vegetables come in super handy when most of your fridge is empty! In fact, this recipe is great for when you don’t have much in the house. This is actually how this recipe was created.
We use cashews in a lot of our recipes. Cashews once soaked create the creamiest texture. They are also subtle in taste which makes them perfect for creating creamy recipes. Due to the cost of nuts we recommend buying in bulk! We shop at Grape Tree as they have great deals for bulk ingredients, but always shop around. Health stores like Holland and Barrett can cost a fortune so always shop around.
This tart serves between 2 – 4 portions depending on your appetite and what you combine it with. We have had this with boiled new potatoes and salad, but also simply with baked beans. If you buy your cashews in bulk, this meal works out a at a fairly reasonable cost.
- 100g Plain Flour
- 50g Dairy Free Margarine
- Pinch of salt
- Cold Water
- 250g Mixed chunky frozen veg
- 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
- 2tsp Tamari (or soy sauce)
- 3/4 Cup Oat Milk (or other milks)
- Pepper for seasoning
- 1 slice wholemeal bread (for breadcrumbs)
Preheat oven to 180C (fan assisted oven) or gas mark 4.
Add your slice of wholemeal bread to a food processor to make bread crumbs and set aside.
Put vegetables on to cook whilst you make the pasty.
For Pastry combine butter, flour and salt with hands until it forms bread crumbs.
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.
Once formed a ball, put onto a floured surface and knead a couple of times until dough is smooth.
Then, roll out to fit the size of your oven proof dish. Butter your dish before you put the pastry in.
Place this now in the oven for 15 minutes.
Once vegetables are cooked, turn them off and make the cheese sauce.
For the Cheese sauce you need to add all the other ingredients (minus the breadcrumbs) 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.
Drain the vegetables and add the cashew sauce to the pan (with the veg) and cook together for a couple of minutes on heat.
Remove the pastry from the oven, add your vegetable and sauce mix to the pie.
Sprinkle over breadcrumbs and some smoked paprika and place in the oven.
Cook for 20 minutes.
We have used both fresh and frozen veg for this pie. As long as you have chunky vegetables you really can use any vegetables for this. We love broccoli, carrots and cauliflower but have even used brussel sprouts which were great!