 Soya Recipes
Red Onion and Thyme Tart with Mixed Salad
Serves 4-6
Easy, even if you ‘can't make pastry'! Don't worry if it won't roll out easily – just do a ‘stick and patch' job and it'll still turn out fine. Or if you're really short of time, use ready-made shortcrust – Jus Rol is vegan.
Pastry
150g/5oz/1¼cups wholemeal self-raising flour
65g/2½oz/5tbsp vegan margarine
25g/1oz/¼ walnuts, finely chopped
Filling
25ml/1½tbsp olive oil
3 medium red onions, finely sliced
5ml/1tsp dried thyme
2.5ml/½tsp brown sugar
130g/3½oz soft silken tofu
150ml/¼pt/2/3cup soya cream
15ml/1tbsp Dijon mustard
Salt and freshly ground black pepper
Salad
A mixture of anything you like! Try combinations such as:
Cooked rice, cooked green beans and seeds
Green leaves, tomato, avocado
Cooked rice, can of drained mixed beans and tomato
Serve with the vinaigrette recipe included earlier, or else vegan mayonnaise.
Pastry
- Sift flour and salt into a bowl, adding any bran left in the sieve. Rub in the margarine with your fingers until the mixture resembles fine breadcrumbs.
- Mix in walnuts, then add enough cold water to form a dough.
- Turn out dough onto a lightly floured work surface and knead until smooth and elastic. Wrap in plastic and chill for 30 minutes.
Filling.
- Heat oil in a large heavy based frying pan. Sweat onions over a low heat for 20 minutes until very soft and translucent, stirring often.
- Meanwhile, preheat oven to 200ºC/400ºF/Gas Mark 6 and lightly grease a fluted 23cm/9in loose-bottomed quiche tin.
- Stir in thyme, sugar and seasoning to the onion mix and cook for a further 5 minutes until caramelized.
- Set aside and leave to cool slightly.
- Blend silken tofu, soya cream, Dijon mustard and seasoning in a food processor or liquidizer until smooth and creamy.
- Roll out pastry on a lightly floured work surface, then gently lift it using a rolling pin. Don't worry if it breaks up.
- Press pastry into tin with your finger tips and trim top. Use extra bits to mend any holes!
- Prick pastry base with fork, line with greaseproof paper and a handful of uncooked beans for 10 minutes until lightly golden. (This process is called ‘blind baking' – the beans are used to weigh the paper down and stop the pastry rising up whilst cooking).
- Remove paper and beans, then spoon over onions. (You can store the beans in a screw-top jar for another time).
- Spoon over tofu mixture and smooth with a knife.
- Bake for 30 minutes until golden and set.
Adapted from Vegan Recipes by Nicola Graimes, available from Viva! Books for Life
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