Hallelujah – I cooked something that wasn’t stodge! This vegan leek, mushroom and spinach tart is something I’ve cooked before, at least a variation of, anyway. Usually when I make it, I cover it in cheese, like I’ve done previously on my leek, mushroom and goat’s cheese tart, mushroom, leek and mozzarella tart, and my courgette and tomato tart.
I’ve got to admit, I had a bit of a pang when I took both mine and The Meat Eater’s tarts out of the oven, and The Meat Eater’s was covered in bubbling, oozing Cheddar but the pang faded as soon as I started eating.
This vegan tart is a great way to use up any vegetables you have in the fridge – you can substitute the leeks, mushrooms and spinach for whatever you have to hand.
- Two-thirds of a 375g pack of vegan ready-rolled puff pastry
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp dried rosemary
- 2 leeks, sliced
- 125g mushrooms, sliced
- 2 large handfuls of spinach
- salt and pepper
- Heat the olive oil in a pan and fry the leeks for about 3 minutes
- Add the mushrooms, garlic and rosemary and fry for another 3 minutes
- Add the spinach and stir until wilted
- Season with salt and pepper
- Cut the pastry in half so you have two rectangles
- Score a 1cm border round each rectangle of pastry and top with the leek mixture, keeping within the border
- Bake in the oven at 180C for about 15 minutes
Veganuary Day 12 – Lunch
Yesterday’s lunch was a Warburton’s Thin with spinach, cucumber, olives, tomatoes, hummus and vegan mayo. Do you like my new plate? I got it in Tesco for £3. It’s almost as nice as the penguin slippers I also bought (£6).