You may already know this, but on @leles_london I am going live every Monday with a cook-along! You can follow the recipe in real time (I will give you a list of ingredients the days before), or you can see what I’m getting up to and share your creations later! I’m always reposting your own version of my recipes, it’s so fun to watch you re-do my dishes!
Anyway, I thought I’d put the recipes on my blog too. A little disclaimer first, though: these recipes are not going to be perfect, but they’re meant to be customisable to your taste and how many people you’re making it for! It’s quite impossible to make any mistakes with them, but all the results are definitely going to be a bit different!
Lastly, apart from the ingredients listed down below, you’ll need a roller and tart tins (small ones or just a big one).
Ingredients:
-A block of vegan puff or shortcrust pastry
-Regular tofu
-Mushrooms (they can be pre-fried with some spices, garlic and onions)
-Flour
-Olive spread or vegan butter
-Your favourite spices (I used turmeric, cumin, parsley and chilli)
-Salt
-A splash of any plant-based milk
Method:
Preheat your oven at 180 degrees.
Take the block of puff/shortcrust pastry out of the fridge at least 10 minutes before starting to cook, so it’s nice and soft.
Sprinkle some flour on your work surface. Now, you’ll have to roll the pastry depending on the size of the tin you’re using. If it’s small ones, cut pieces of pastry and roll it how thick you want it to be (at least half an inch, I’d say).
Take a little bit of the spread/butter and cover the tin. Then, sprinkle some flour over on top of it, so that the pastry won’t stick to the tin while cooking.
Place the pastry over the tin and cut out the excess from the sides. Pinch the bottom of the pastry with a fork to create some holes to let the air out during the cooking.
Now, let’s prepare the filling. Take a bit of the tofu and mix it with a teaspoon of each of the spices you chose to use, salt, plant-based milk. Then, add in the mix some chopped mushrooms and some herbs.
Fill the tart with your tofu and mushroom mix.
Cook in the oven for about 15 minutes if you’re making small ones, about 40 if you’re making a big quiche.
You did it! Make sure to share your results with us, tagging us on Instagram! And maybe next time you can follow my recipes live too ;)
Love,
Vxx