Well now, it’s Monday once more… I reckon I hope all ya’ll had yerselves a good ol’ weekend.
London’s lookin’ quite wintry at this time ‘n I’ve heard tell it’s s’posed to turn even nippier. Let’s git this week started with some hearty, warm and wintry victuals, now shall we?
How ’bout a steamin’, robust mushroom, leek and sweet tater tart? It’d be the perfect extra to any vegan (and non-vegan) wintry spread.
Feels like we’re needin’ more of those in these gloomy times! Or maybe a sweet dinner for two… Heard Valentine’s Day ain’t far off now?
Imagine this: crumbly, buttery crust, an ultra creamy sweet tater fillin’ with a dash of dijon mustard and nutmeg.
Top that off with mushrooms, leeks, a drizzle of olive oil ‘n a sprinkle of cracked black pepper. Baked ’til it’s golden brown ‘n served steamin’ hot, straight from the oven.
That’ll be all from me today; let’s keep things short and to the point (or savoury). Catch up with ya soon!
As always now, if y’all cook up this recipe at home don’t forget to tag yo’r photo #myvibrantkitchen. I sure do love seein’ all yo’r pretty recreations.
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Vegan Mushroom Leek & Sweet Potato Tart Recipe
Serves: 1 tart
For the pastry:
- 1 cup flour
- ⅓ cup margarine
- ⅓ tsp salt
- 2 Tbsp ice water
For the filling:
- 1 small sweet potato (300g)
- 1½ cup plant-based cream
- ½ tsp salt
- 1 Tbsp dijon mustard
- generous pinch pepper
- generous pinch nutmeg
- 2 garlic cloves
- ½ cup cashews
- 1 Tbsp corn flour
- 1 leek
- 200g mushrooms
- 2 Tbsp olive oil
- Pierce the sweet potato a couple of times with a knife and pop it in a pre-heated oven. Bake it at 180˚C until it’s tender.
- Soak the cashews overnight or boil them in water for 10 minutes.
- For the pastry use a fork to combine the flour, salt and margarine in a mixing bowl. When the dough starts coming together add the ice water and use your fingers to knead and combine, then form a dough and pop it in the fridge.
- Once the sweet potato is ready, peel it or scrape the flesh out of the skin and add it to a blender or food processor. Add the cream, salt, mustard, pepper, nutmeg, cashews, garlic cloves and corn flour and blend until smooth.
- Roll out the dough and press it into the greased pie dish. Cut off the overlapping edges, fill the pastry with ceramic baking beans or dry pulses and bake it for ten minutes at 180˚C.
- Cut the mushrooms and the leek in slices. Once the pastry is out of the oven spoon in the sweet potato cream and top it with the mushrooms and leeks. Gently push down the slices in the filling. Drizzle with olive oil and sprinkle with black pepper.
- Bake it for 25 to 30 minutes at 180˚C. Enjoy!
If you’re in the mood for a culinary adventure, there are a few other recipes I’ve crafted that might pique your interest.
You could start with my Vegan Maple Glazed Hasselback Potatoes recipe. It’s a delightful blend of sweet and savory flavors encased in the crispiness of perfectly baked potatoes.
If you crave soup on chilly days, then try my Vegan Minestrone With Macaroni recipe. It’s hearty, healthy and will surely warm your soul.
For an appetizer sure to impress any guest, give my Vegan Sage Mushroom Turnovers With Almond White Wine Cream recipe a go. The earthy taste of mushrooms complemented with white wine cream is simply divine.
Lastly, don’t forget about the cheese board – but make it vegan with my Baked Herbed Cashew Cheese recipe, an authentic dairy-free delight that will leave everyone reaching for more!