Vegan Breakfast Tart with a Tart Twist
Introduction
Start your day with a delightful blend of tart and savory flavors in this unique vegan breakfast tart. Packed with nourishing ingredients and a burst of zest, it's sure to energize and satisfy.
Ingredients
- 1 pre-made vegan pie crust
- 1 cup silken tofu, blended until smooth
- 1/2 cup almond milk
- 2 tablespoons cornstarch
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric
- 1/2 teaspoon black salt (kala namak)
- 1/4 cup fresh lemon juice
- Zest of one lemon
- 1/2 cup chopped spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup diced red onion
- 1/4 cup kalamata olives, sliced
- Fresh herbs (such as basil or thyme), for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the vegan pie crust and press it into a tart pan. Set aside.
- In a mixing bowl, combine the blended tofu, almond milk, cornstarch, nutritional yeast, turmeric, and black salt. Mix until smooth.
- Stir in the lemon juice and zest, then add the chopped spinach, sun-dried tomatoes, red onion, and olives.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 35-40 minutes, or until the tart is set and the crust is golden.
- Allow to cool slightly before garnishing with fresh herbs. Serve warm.
Enjoy this vibrant, healthful start to your day, perfect for a leisurely morning or as a special weekend treat. It's a beautiful way to bring more joy and flavor to your breakfast table.
Hiroshi
| Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 20g, Protein: 8g |
|---|---|
| Preparation Time | 55 minutes |
| Allergy Information | Nuts (almond milk), Gluten (pie crust), Soy (tofu) |