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Broccoli Tart With A Cheesy Custard Filling
MOUTHWATERING VEGAN RECIPES20Ingredients
15Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 whole broccoli (large, use only the florets – wash and steam them, then set aside)
- 175 firm silken tofu (mg, 6.2 oz, ½ 350g pack, drained)
- 1 cup water (250ml)
- 1/2 cup cashew nuts (56g or 2 oz)
- 1 tsp. Himalayan salt
- 1 Tbsp. nutritional yeast
- 1/4 tsp. turmeric
- 1 pepper (Romano, or normal bell pepper, cut julienne)
- 320 grams shortcrust pastry (sheet, I used Jus-Rol)
- 1 shallot (small)
- 2 cups vegan cheese (your choice)
- olive oil (for drizzling on top, don’t add to the processed mix)
- crushed black pepper (for garnishing, optional)
- 1 eating apple (sweet eating, de-cored)
- 1 Tbsp. tahini
- 1 tsp. salt
- 1 inch fresh ginger
- 1 dash maple syrup
- 3 Tbsp. apple cider vinegar
- 4 Tbsp. vegan mayonnaise (either, or plain vegan yogurt)
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