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Savory Field Roast Loaf with Gravy

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Savory Field Roast Loaf with Gravy -- Epicurean Vegan

No, it’s not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I’ve made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
Savory Field Roast Loaf with Gravy -- Epicurean VeganINGREDIENTS:
1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
1/2 C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Scoop the Field Roast mixture into the center of the puff pastry:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Wrap the loaf, alternating sides (I didn’t do a very pretty job, but you get the idea):
Savory Field Roast Loaf with Gravy -- Epicurean VeganIt’s a mummy loaf!
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Savory Field Roast Loaf with Gravy -- Epicurean VeganServe slices of the loaf topped with gravy. Enjoy!

Savory Field Roast Loaf with Gravy
 
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No, it's not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I've made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
Author:
Serves: 4
Ingredients
  • 1 Field Roast Celebration Loaf, cut into small cubes
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 puff pastry sheet, thawed
  • Flour
  • 2 Tbs almond milk
  • Gravy
  • ½ C flour
  • 2 Tbs vegan margarine
  • 3 C vegetable broth
  • 2 Tbs miso, any variety
  • 3 Tbs water
  • 2 Tbs tamari or soy sauce
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp oregano
  • ½ tsp thyme
Directions
  1. Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
  2. Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
  3. On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side.
  4. Scoop the Field Roast mixture into the center of the puff pastry.
  5. Wrap the loaf, alternating sides.
  6. Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
  7. To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
  8. Serve slices of the loaf topped with gravy. Enjoy!

 

Chocolate-Apple Tart

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Chocolate-Apple Tart -- Epicurean Vegan

Sometimes you’re just in the mood to make something sweet for breakfast…but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!

INGREDIENTS:
1 puff pastry sheet, thawed
1 tsp vegan margarine
Flour
1 apple (I used a Honeycrisp), sliced very thin
1 Tbs sugar
1/2 tsp ground cinnamon
1/4 C semi-sweet vegan chocolate chips
1-2 Tbs almond milk
1/2 C powdered sugar
Almond milk

DIRECTIONS:
Preheat oven to 375. Grease an 11×17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough—about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
Chocolate-Apple Tart -- Epicurean Vegan

Layer on the apples.
Chocolate-Apple Tart -- Epicurean VeganCombine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
Chocolate-Apple Tart -- Epicurean VeganWhile the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk—a teaspoon at a time—to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!
Chocolate- Apple Tart -- Epicurean Vegan

Chocolate Apple Tart
 
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Sometimes you're just in the mood to make something sweet for breakfast...but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!
Author:
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 tsp vegan margarine
  • Flour
  • 1 apple (I used a Honeycrisp), sliced very thin
  • 1 Tbs sugar
  • ½ tsp ground cinnamon
  • ¼ C semi-sweet vegan chocolate chips
  • 1-2 Tbs almond milk
  • ½ C powdered sugar
  • Almond milk
Directions
  1. Preheat oven to 375. Grease an 11x17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough---about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
  2. Layer on the apples.
  3. Combine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
  4. While the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk---a teaspoon at a time---to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!


Cinnamon-Almond Croissants

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Cinnamon-Almond Croissants -- Epicurean VeganPuff pastry can sometimes be a vegan’s best friend. I had one sheet of it in the freezer, so I stuck it in the fridge the night before so that it would be thawed by morning. Otherwise, it takes about 45-60 minutes if you take it out and set it on the counter to thaw. These were ready in no time and were the perfect breakfast treat for a lazy weekend morning.

INGREDIENTS:
1 puff pastry sheet, thawed
Flour for dusting
2 Tbs vegan margarine
1/4 C brown sugar
1 tsp cinnamon
1/4 tsp almond extract/flavoring
2-3 Tbs almond milk

DIRECTIONS:
Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavoring.
Cinnamon-Almond Croissants -- Epicurean VeganNext, roll out the pastry sheet over a lightly floured surface until you have roughly a 10″x 10″ square. It doesn’t need to be perfect. Cut the dough into four even squares and spread a 1/4 of the sauce on a square.
Cinnamon-Almond Croissants -- Epicurean VeganTake one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
Cinnamon-Almond Croissants -- Epicurean VeganPlace onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!

Cinnamon-Almond Croissants
 
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Total time
 
Puff pastry can sometimes be a vegan's best friend. I had one sheet of it in the freezer, so I stuck it in the fridge the night before so that it would be thawed by morning. Otherwise, it takes about 45-60 minutes if you take it out and set it on the counter to thaw. These were ready in no time and were the perfect breakfast treat for a lazy weekend morning.
Author:
Serves: 4
Ingredients
  • 1 puff pastry sheet, thawed
  • Flour for dusting
  • 2 Tbs vegan margarine
  • ¼ C brown sugar
  • 1 tsp cinnamon
  • ¼ tsp almond extract/flavoring
  • 2-3 Tbs almond milk
Directions
  1. Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavorin
  2. Next, roll out the pastry sheet over a lightly floured surface until you have roughly a 10"x 10" square. It doesn't need to be perfect. Cut the dough into four even squares and spread a ¼ of the sauce on a square.
  3. Take one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
  4. Place onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!

 

Zucchini, Tomato & Ricotta Tart

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Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

This was so good and so easy to make! Yes, I know, puff pastry—even though it’s vegan—isn’t the healthiest of foods, but once in a while, it’s okay. In fact, it’s downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you’re brave enough). I’m still too freaked out to use it after my mishap with it.  Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It’s great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you’d like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

INGREDIENTS:
1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil–about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
Optional: 1/4 to 1/3 cup of vegan mozzarella, shredded

DIRECTIONS:
Preheat the oven to 350. On a floured surface, roll out the puff pastry to fit an 11″x17″ cookie sheet. It’s ok if the edges go over the side—just tuck them in. Stick with a fork in several places.

DSC07186

Bake for 7-10 minutes (check it to make sure it’s not browning). You want it just toasted:

DSC07188

To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.

DSC07187

Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you’d like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.

DSC07189

Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Transfer to a large cutting board, then cut and enjoy!

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Zucchini, Tomato & Ricotta Tart
 
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Prep time
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Total time
 
This was so good and so easy to make! Yes, I know, puff pastry---even though it's vegan---isn't the healthiest of foods, but once in a while, it's okay. In fact, it's downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you're brave enough). I'm still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It's great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you'd like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.
Author:
Serves: 6
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 medium zucchini, sliced thin
  • 2 tomatoes, sliced thin
  • Olive oil
  • Salt and pepper
  • Ricotta:
  • 14-oz tub of extra firm tofu, drained and pressed
  • 1 tsp basil (sometimes I use fresh basil--about a cup)
  • 1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ⅓ C nutritional yeast
  • Optional: ¼ to ⅓ cup of vegan mozzarella, shredded
Directions
  1. Preheat the oven to 350.
  2. On a floured surface, roll out the puff pastry to fit an 11"x17" cookie sheet. It's okay if the edges go over the side---just tuck them in. Stick with a fork in several places.
  3. Bake for 7-10 minutes (check it to make sure it's not browning). You want it just toasted.
  4. To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
  5. Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you'd like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
  6. Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
  7. Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
  8. Transfer to a large cutting board, then cut and enjoy!

Flaky Harvest Vegetable Squares

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Flaky Harvest Vegetable Squares -- Epicurean Vegan

These were amazing! I thought they’d be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I’d probably chop the carrots  smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.

INGREDIENTS:
1 head of cauliflower, broken into small florets
1 medium onion, sliced
3 Tbs + 1/2 tsp olive oil, divided
1-1/4 tsp salt, divided
3/8 tsp black pepper, divided
2 heads elephant garlic (again, I used 2 regular cloves of garlic)
2 tsp vegan Worcestershire sauce, divided
3 Tbs white wine
1 Tbs cornstarch or arrowroot
1 tsp thyme
10 stalks of asparagus, cut into thirds or fourths
10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
10 button mushrooms, halved
6 shallots, peeled and quartered
2 sheets of frozen puff pastry, thawed
Almond milk, for brushing dough

DIRECTIONS:
Preheat oven to 425. Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and 1/8 tsp pepper.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

(I’d break up the cauliflower more than this)

Spread onto a baking sheet. Wrap up the garlic and 1/2 tsp of the olive oil in some foil and place on the baking sheet.

Roast 30 to 45 minutes. I roasted them for about 25 minutes—the onions were getting too browned. (Another reason to break the cauliflower up smaller).

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Squeeze the warm garlic from it’s skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you’d like.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, 1/4 tsp salt, 1/8 tsp pepper, and 1/2 C water in a small bowl; set aside.

Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.

 

The recipe says to place a 1/4 C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a 1/2 cup of the vegetable mixture. Again, so easy on the 1/2 cup–it was close.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Fold corners of the dough over the vegetable mixture, pinching the corners together.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!

Flaky Harvest Vegetable Squares
 
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These were amazing! I thought they'd be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I'd probably chop the carrots smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.
Author:
Serves: 8
Ingredients
  • 1 head of cauliflower, broken into small florets
  • 1 medium onion, sliced
  • 3 Tbs + ½ tsp olive oil, divided
  • 1-1/4 tsp salt, divided
  • ⅜ tsp black pepper, divided
  • 2 heads elephant garlic (again, I used 2 regular cloves of garlic)
  • 2 tsp vegan Worcestershire sauce, divided
  • 3 Tbs white wine
  • 1 Tbs cornstarch or arrowroot
  • 1 tsp thyme
  • 10 stalks of asparagus, cut into thirds or fourths
  • 10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
  • 10 button mushrooms, halved
  • 6 shallots, peeled and quartered
  • 2 sheets of frozen puff pastry, thawed
  • Almond milk, for brushing dough
Directions
  1. Preheat oven to 425.
  2. Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and ⅛ tsp pepper.
  3. Spread onto a baking sheet. Wrap up the garlic and ½ tsp of the olive oil in some foil and place on the baking sheet.
  4. Squeeze the warm garlic from it's skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you'd like.
  5. Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, ¼ tsp salt, ⅛ tsp pepper, and ½ C water in a small bowl; set aside.
  6. Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.
  7. Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.
  8. The recipe says to place a ¼ C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a ½ cup of the vegetable mixture. Again, so easy on the ½ cup--it was close.
  9. Fold corners of the dough over the vegetable mixture, pinching the corners together.
  10. I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!

Cherry Tomato Tarts

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Cherry Tomato Tarts -- Epicurean VeganDon’t you love summer tomatoes? This is the first year we’ve had a garden. For Mother’s Day this year, The Hubby built me three large raised beds and they are overflowing with a bounty of tomatoes, lettuce, and peas. Several days a week, we’re needing to pick more ripened tomatoes.

Cherry Tomato Tarts -- Epicurean Vegan

So, what to do with all of them? (Besides snack on them, of course)? Make some fresh tarts! I had some leftover puff pastry in the freezer, so I used that. Otherwise, you can make a quick dough yourself. Check out this easy recipe. And thank goodness for fresh herbs…the piece de resistance!

Cherry Tomato Tarts -- Epicurean Vegan

INGREDIENTS:
1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

DIRECTIONS:
Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11×7. I used the bottom of a tart pan to cut out 4″ circles. I had some dough left, so I made some very ghetto-looking ones with the rest.

Cherry Tomato Tarts -- Epicurean Vegan

This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.

Cherry Tomato Tarts -- Epicurean Vegan

Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges.

Cherry Tomato Tarts -- Epicurean Vegan

Enjoy!

Cherry Tomato Tarts
 
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Author:
Ingredients
  • 1 puff pastry dough sheet
  • 2 C cherry tomatoes, halved
  • 2-3 Tbs fresh rosemary, chopped
  • 1 C fresh basil, cut into strips
  • Olive oil
  • Optional: vegan cheese shreds
Directions
  1. Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11x7. I used the bottom of a tart pan to cut out 4" circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
  2. This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
  3. Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges. Enjoy!

Savory Vegetable Tart

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Savory Vegetable Tart -- Epicurean VeganLike the Savory Asparagus Tart, this one is to die for. I think that pretty much sums it up.

INGREDIENTS:
1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
1/2 a bunch of asparagus
1 large tomato, thinly sliced
5 mushrooms, thinly sliced
1 C Daiya mozzarella
2 Tbs olive oil
1-1/2 tsp truffle oil

DIRECTIONS:
Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11×7″ baking sheet. Don’t worry about getting it perfect—you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up:

Layer on the cheese, then the tomato:

Next, layer on the mushrooms and the steamed asparagus:

Savory Vegetable Tart -- Epicurean Vegan

Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!

Savory Vegetable Tart -- Epicurean Vegan

Savory Vegetable Tart
 
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Author:
Ingredients
  • 1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
  • ½ a bunch of asparagus
  • 1 large tomato, thinly sliced
  • 5 mushrooms, thinly sliced
  • 1 C Daiya mozzarella
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
Directions
  1. Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11x7" baking sheet. Don't worry about getting it perfect---you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up.
  2. Layer on the cheese, then the tomato.
  3. Next, layer on the mushrooms and the steamed asparagus.
  4. Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!

 

Savory Asparagus Tart

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Savory Asparagus Tart -- Epicurean VeganWhen I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I’m sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn’t do that to him—it’s a recipe you’ll want to share and enjoy with others.

INGREDIENTS:
1 puff pastry dough, thawed
1 C Daiya or other vegan cheeze, shredded
1 bunch asparagus
2 Tbs olive oil
1-1/2 tsp truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 400. Roll the pastry sheet out to about 11″x7″. Place onto a baking sheet. Using a fork, puncture the dough all over.

Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.

Sprinkle the cheese onto the dough, then line the asparagus—close together—on top. I just cut the stalks in half (after cutting of the thick ends) and placed them like so:

Savory Asparagus Tart -- Epicurean Vegan

In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

Savory Asparagus Tart -- Epicurean Vegan

Savory Asparagus Tart
 
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When I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I'm sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn't do that to him---it's a recipe you'll want to share and enjoy with others.
Author:
Ingredients
  • 1 puff pastry dough, thawed
  • 1 C Daiya or other vegan cheeze, shredded
  • 1 bunch asparagus
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400. Roll the pastry sheet out to about 11"x7". Place onto a baking sheet. Using a fork, puncture the dough all over.
  2. Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.
  3. Sprinkle the cheese onto the dough, then line the asparagus---close together---on top. I just cut the stalks in half (after cutting of the thick ends) and placed them in rows on the puff pastry.
  4. In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

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