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Vegan Publisher: Octopus Publishing Group © 2004 by Tony Weston and Yvonne Bishop ISBN: 0600611906

Reprinted with permission from the author, Tony Weston.

Cauliflower and Asparagus Tart (p. 72)

Preparation: 15 minutes
Cooking: 30-35 minutes
Serves: 6-8

Ingredients

Pastry

• 2 2/3 cups self-rising wholegrain flour
• 1 teaspoon vegan bouillon powder
• 1/2 cup rapeseed oil
• 1/2 cup rice milk or soy milk

Filling

• 1 medium cauliflower, broken into florets
• 1/4 lb. asparagus, trimmed and washed
• olive oil, for oiling and frying
• 2 red onions, chopped
• 2 oz shitake mushrooms, sliced
• 1/2 cup frozen sweet corn, mashed
• 1 cup sweetened soy milk
• 1 cup rapeseed oil
• juice of 1 lime
• 2 tablespoons rolled oats
• 2 tablespoons vegan tomato sauce
• scant 2 tablespoons vegan bouillon powder
• 1 tablespoon Dijon mustard
• smoked paprika
• black pepper

Directions

1. Grease a 12 inch tart or pie plate. Preheat the oven to 350^oF.
2. To make the pastry, place the flour and bouillon powder in a bowl and rub in the oil, then mix in the milk. Knead the pastry gently for a few moments, then roll out on a floured surface and use it to line the prepared dish. Bake for 10-15 minutes, until just cooked through.
3. Meanwhile, steam the cauliflower and asparagus separately until hot but not cooked - about 4-5 minutes.
4. Heat a little olive oil in a frying pan and fry the onions and mushrooms until soft. Add the mashed sweet corn and stir until hot.
5. Heat the soy milk in a saucepan until hot but not boiling. Transfer to a food processor or blender, add the rapeseed oil, season with pepper and mix well. With the machine still running, add the lime juice and mix thoroughly to prevent curdling.
6. Add the oats, tomato sauce, bouillon powder and mustard to the mixture and blend again.
7. Oil the inner base of the pie crust, then spread a thin layer of the oat mixture over it. Place a layer of the cauliflower, followed by the remaining oat mixture.
8. Arrange the asparagus spears on top and sprinkle with smoked paprika. Return the tart to the oven and cook for 20 minutes. Serve with a green salad.