Vegan Asian Picnic Tart
Introduction
Inspired by the casual yet sophisticated essence of a crumbly picnic spread, this Vegan Asian Picnic Tart combines the fresh, vibrant flavors of Asia with the rustic charm of outdoor dining. Perfect for a leisurely afternoon under the sun, this dish is not only a delight to the eyes but also a feast for the palate.
Ingredients
- 1 pre-made vegan puff pastry sheet
- 200 grams firm tofu, crumbled
- 1 small zucchini, thinly sliced
- 1 carrot, julienned
- 100 grams shiitake mushrooms, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds
- Fresh cilantro leaves for garnish
Instructions
- Preheat your oven to 200°C (392°F).
- Roll out the vegan puff pastry on a baking sheet.
- In a pan, heat sesame oil over medium heat. Add garlic, ginger, and sauté until fragrant.
- Add the mushrooms, zucchini, and carrots. Cook until they start to soften.
- Stir in the crumbled tofu and soy sauce, cooking for another 5 minutes.
- Mix cornstarch with water and add to the pan to thicken the mixture slightly.
- Spread the vegetable and tofu mixture evenly over the puff pastry, leaving a small border around the edges.
- Fold the edges of the pastry over the filling slightly to create a rustic tart look.
- Bake in the oven for 25-30 minutes or until the pastry is golden and crisp.
- Garnish with toasted sesame seeds and fresh cilantro leaves before serving.
Enjoy this delightful Vegan Asian Picnic Tart at your next outdoor gathering. Its unique blend of flavors will surely impress your guests and make your picnic an unforgettable culinary experience.
Hiroshi
| Nutritionfacts | Calories: 300 per serving, Fat: 15g, Carbohydrates: 35g, Protein: 10g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains soy, gluten, and sesame. |