This make the perfect main course for a lone vegan on Christmas Day.
1/2 pack of vegan puff pastry
50 g mushrooms ( chopped)
25 g dried mushrooms
2 tbs roast, finely diced butternut squash
1 tbs vegan margerine
1 tbs brown breadcrumbs
1/2 clove garlic (chopped)
1 tbs chopped parsely
balsamic vinegar
salt & pepper
Rocket/arugala
Soak the dried mushrooms in warm water for 30 mins.Drain well and squeeze out the excess
water. Melt the vegan margerine into a frying pan and gently cook the mushrooms until
cooked but not brown. Add the breadcrumbs, garlic and parsely. Place into a bowl and
leave to cool. Add the butternut squash and season to taste.
Roll out the pastry into a circle 15 cm. Fill the centre with the mushroom and bs mixture.
Brush the edges with a little non dairy milk.
Place onto a baking sheet in and bake for 15 -18 mins oven 200 °C.
Drizzle some balsamic vinegar before serving. Place a few rocket leaves on the tart.
1/2 pack of vegan puff pastry
50 g mushrooms ( chopped)
25 g dried mushrooms
2 tbs roast, finely diced butternut squash
1 tbs vegan margerine
1 tbs brown breadcrumbs
1/2 clove garlic (chopped)
1 tbs chopped parsely
balsamic vinegar
salt & pepper
Rocket/arugala
Soak the dried mushrooms in warm water for 30 mins.Drain well and squeeze out the excess
water. Melt the vegan margerine into a frying pan and gently cook the mushrooms until
cooked but not brown. Add the breadcrumbs, garlic and parsely. Place into a bowl and
leave to cool. Add the butternut squash and season to taste.
Roll out the pastry into a circle 15 cm. Fill the centre with the mushroom and bs mixture.
Brush the edges with a little non dairy milk.
Place onto a baking sheet in and bake for 15 -18 mins oven 200 °C.
Drizzle some balsamic vinegar before serving. Place a few rocket leaves on the tart.
