For the Base

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1 packet vegan ready rolled shortcrust pastry

For the Filling

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280g Naked Tofoo

1 large onion (chopped)

2 cloves of garlic (chopped)

6 carrots (grated)

300g chestnut mushrooms (halved)

350g chestnuts (roughly chopped)

2 tbsp olive oil

1 tsp dried thyme

225g soya cream cheese

20g red pepper (diced)

2 tbsp dried cranberries

Bunch fresh parsley (chopped)

Previous Recipe

Tofoo, Mushroom, Chestnut and Cranberry Tart

Serves 6 • Prep 20 min • Cooking

Tofoo, Mushroom, Chestnut and Cranberry Tart
For the Base

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1 packet vegan ready rolled shortcrust pastry

For the Filling

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280g Naked Tofoo

1 large onion (chopped)

2 cloves of garlic (chopped)

6 carrots (grated)

300g chestnut mushrooms (halved)

350g chestnuts (roughly chopped)

2 tbsp olive oil

1 tsp dried thyme

225g soya cream cheese

20g red pepper (diced)

2 tbsp dried cranberries

Bunch fresh parsley (chopped)

Method

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1. Preheat the oven to 180°C.

2. Line a 23cm fluted tart tin with the shortcrust pastry.

3. Pat the Tofoo dry and break into small pieces/mash. Heat the oil in a frying pan and add the onion, garlic, thyme, Tofoo, carrots and half the mushrooms. Fry gently until soft and the water of the mushrooms has been absorbed.

4. Stir in the cream cheese and half of the chestnuts and stir until a creamy mixture has formed.

5. Transfer to the pastry case and level the top.

6. Bake for 40-45 minutes until the pastry is golden brown and crisp.

7. To make the decorative layer, cook the remaining mushrooms in a frying pan until soft. Add the pepper and cook for another 2 minutes. Stir in the remaining chestnuts, cranberries and the parsley. Spoon over the top of the tart.

8. Reheat the tart as necessary.