Go Back
+ servings
Vegan asparagus potato tart in white baking dish.
Print Recipe Add to Collection
5 from 7 votes

Vegan Asparagus Potato Tart

This vegan asparagus and potato tart has got something for everyone. A creamy filling of mashed potatoes, leeks and vegan meat crumbles is topped with succulent asparagus spears and wrapped in filo pastry. Top with vegan gravy for a mouthwatering meal!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: Fusion
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 365kcal

Equipment

Ingredients

  • 1 pound asparagus spears (trimmed by snapping the ends off at the point where they bend).
  • 8 sheets filo pastry
  • ¼ cup extra virgin olive oil
  • 1 leek (white and green parts finely chopped)
  • 14 oz vegan ground meat (or meat crumbles)
  • 2 pounds potatoes (yellow or red. Boil until a fork goes cleanly through).
  • 14 oz extra firm tofu
  • 1 tablespoon corn starch
  • 1 cup nondairy milk (I used oat milk. Use any non dairy milk of choice)
  • 2 teaspoon garlic powder
  • 1 teaspoon nutmeg
  • Salt and ground black pepper to taste

Instructions

  • Blanche trimmed asparagus spears by dunking them in a saute pan filled with boiling water for a minute.
  • Remove asparagus to a bowl filled with cold water. After a couple of minutes drain and set the asparagus aside. Empty the saute pan to use in next step.
  • Heat 1 teaspoon olive oil in the saute pan. Add the leeks with salt and ground black pepper and sweat them in the pan for 3-4 minutes.
  • Add the veggie meat crumbles and cook 2-3 more minutes until heated through.
  • Place tofu, non dairy milk, garlic powder, nutmeg, salt and pepper in blender bowl.
  • Blend into a smooth cream.
  • Peel boiled potatoes.
  • Mash potatoes or pass them through a potato ricer. Dump the tofu cream into the bowl.
  • Mix the tofu cream and potatoes well. Add salt and ground black pepper as needed.
  • Add the leek and meat crumbles mixture to the bowl with the mashed potatoes and mix.
  • Coat the bottom of a 9 X 12 inch baking dish with EVOO.
  •  Layer 8 sheets of filo into the dish, brushing EVOO on each layer.
  • Pour the mashed potato and vegan meat filling into the baking dish.
  • Top with asparagus spears and fold the filo pastry edges over. Brush the edges and the asparagus with EVOO. Bake in a preheated 375 degree oven for 25 minutes. Let it stand 15 minutes before serving.

Notes

  • You can use one sheet of puff pastry instead of the filo dough. Roll it out to a size large enough to cover the sides of the baking dish and cover about half an inch of the edge.
  • I often make this as a side without the vegan meat. The meat adds some heartiness and protein, which makes the dish more suitable for dinner, but it is also very delicious without the meat.
  • You can add a chopped zucchini or grated carrots to the pan when you sweat the leeks. Greens like spinach or kale would also work great here.
Storage instructions
  • Leftovers can be refrigerated for up to three days.
  • For longer storage place leftovers in a freezer safe container and freeze up to three months. You can also freeze the entire tart, after baking, for up to three months. Wrap the baking dish tightly in freezer safe wrap and use a foil baking dish if you don't want to tie up your good lasagna dish in the freezer for long.
 

Nutrition

Calories: 365kcal | Carbohydrates: 37g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Potassium: 754mg | Fiber: 6g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 4mg