Vegan Asparagus Potato Tart – Holy Cow Vegan

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This vegan asparagus and potato tart has got something for everyone. A creamy filling of mashed potatoes, leeks and vegan meat crumbles is topped with succulent asparagus spears and wrapped in filo pastry. Top with vegan gravy for a mouthwatering meal!

Vegan asparagus potato tart with crunchy filo pastry in baking pan.

Asparagus, potato and filo pastry are three of my favorite ingredients, and together they make magic in this creamy vegan asparagus potato tart.

This tart makes a great dinner or side any time of the year but especially during the holidays. At a table with people of assorted tastes and ages you can be sure everyone will find something to love here.

Served with vegan gravy it is comforting, filling and absolutely delicious.

Vegan asparagus potato tart with vegan gravy in a bowl with fork.
Table of Contents

Why you’ll love this recipe

  • It’s versatile. This tart makes the perfect dinner but you can serve it for breakfast or brunch too.
  • It’s a crowd pleaser. Everyone loves crunchy filo and creamy mashed potatoes! And there’s so much more to love in this recipe.
  • It’s healthy. This recipe is protein-packed with tofu and the veggie meat crumbles, and it’s got a good dose of veggies with the potatoes, leeks and asparagus.

Ingredients and substitutions

  • Asparagus spears. Buy spears that are taut and firm with tightly closed tips. Green asparagus is the most easily found but you can use white or purple asparagus if you have it.
  • Filo or phyllo pastry sheets. The papery filo adds the perfect crunch here. You can swap out for one puff pastry sheet.
  • Extra virgin olive oil
  • Leeks. You can substitute with three shallots.
  • Vegan meat or meat crumbles. Use any vegan meat of your choice. I’ve used both Beyond and Impossible meat in this recipe but this time I chose Lightlife meat crumbles. You will need to add more or less seasoning depending on which brand you choose.
  • Potatoes. I used red potatoes. Yellow potatoes are fine too. You can use starchy potatoes like russets but they won’t be as creamy.
  • Non dairy milk. I used oat milk. You can use any non dairy milk of your choice.
  • Extra firm tofu. Press out all water before use. Super firm tofu will work too.
  • Corn starch. This can be substituted with tapioca starch.
  • Garlic powder
  • Nutmeg
  • Ground black pepper.
Baked vegan asparagus tart with golden edges in baking dish.

Recipe FAQs

What can I serve with this tart?

All you need with this tart is a side of yummy vegan gravy, or vegan mushroom gravy. If making it for the holidays, serve with other holiday sides.

Can I use puff pastry instead of filo dough?

Yes. Use one sheet of puff pastry and roll it out to a size large enough to cover the sides of the baking dish and cover about half an inch of the edge.

Can I make this tart without the vegan meat?

I often make this as a side without the vegan meat. The meat adds some heartiness and protein, which makes the dish more suitable for dinner, but it is also very delicious without the meat.

Can I add other veggies to the filling?

You need the potatoes, of course, but you can add a chopped zucchini or grated carrots to the pan when you sweat the leeks. Greens like spinach or kale would also work great here.

Storage instructions

  • Leftovers can be refrigerated for up to three days.
  • For longer storage place leftovers in a freezer safe container and freeze up to three months. You can also freeze the entire tart, after baking, for up to three months. Wrap the baking dish tightly in freezer safe wrap and use a foil baking dish if you don’t want to tie up your good lasagna dish in the freezer for long.

More savory vegan tart recipes

A white bowl with a portion of vegan asparagus potato tart with vegan gravy and fork.

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Vegan asparagus potato tart in white baking dish.

Vegan Asparagus Potato Tart

This vegan asparagus and potato tart has got something for everyone. A creamy filling of mashed potatoes, leeks and vegan meat crumbles is topped with succulent asparagus spears and wrapped in filo pastry. Top with vegan gravy for a mouthwatering meal!

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Course: Main

Cuisine: Fusion

Diet: Vegan, Vegetarian

Servings: 8 servings

Calories: 365kcal

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Instructions

  • Blanche trimmed asparagus spears by dunking them in a saute pan filled with boiling water for a minute.

  • Remove asparagus to a bowl filled with cold water. After a couple of minutes drain and set the asparagus aside. Empty the saute pan to use in next step.

  • Heat 1 teaspoon olive oil in the saute pan. Add the leeks with salt and ground black pepper and sweat them in the pan for 3-4 minutes.

  • Add the veggie meat crumbles and cook 2-3 more minutes until heated through.

  • Place tofu, non dairy milk, garlic powder, nutmeg, salt and pepper in blender bowl.

  • Blend into a smooth cream.

  • Peel boiled potatoes.

  • Mash potatoes or pass them through a potato ricer. Dump the tofu cream into the bowl.

  • Mix the tofu cream and potatoes well. Add salt and ground black pepper as needed.

  • Add the leek and meat crumbles mixture to the bowl with the mashed potatoes and mix.

  • Coat the bottom of a 9 X 12 inch baking dish with EVOO.

  •  Layer 8 sheets of filo into the dish, brushing EVOO on each layer.

  • Pour the mashed potato and vegan meat filling into the baking dish.

  • Top with asparagus spears and fold the filo pastry edges over. Brush the edges and the asparagus with EVOO. Bake in a preheated 375 degree oven for 25 minutes. Let it stand 15 minutes before serving.

Recipe notes

  • You can use one sheet of puff pastry instead of the filo dough. Roll it out to a size large enough to cover the sides of the baking dish and cover about half an inch of the edge.
  • I often make this as a side without the vegan meat. The meat adds some heartiness and protein, which makes the dish more suitable for dinner, but it is also very delicious without the meat.
  • You can add a chopped zucchini or grated carrots to the pan when you sweat the leeks. Greens like spinach or kale would also work great here.

Storage instructions

  • Leftovers can be refrigerated for up to three days.
  • For longer storage place leftovers in a freezer safe container and freeze up to three months. You can also freeze the entire tart, after baking, for up to three months. Wrap the baking dish tightly in freezer safe wrap and use a foil baking dish if you don’t want to tie up your good lasagna dish in the freezer for long.

 

Nutrition

Calories: 365kcal | Carbohydrates: 37g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Potassium: 754mg | Fiber: 6g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 4mg

Tried this recipe?Please leave a comment and recipe rating below!

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About Vaishali


Hi! I’m Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

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