Easy Vegan Chestnut & Spinach Tart Recipe that’s great for winter!
This vegan chestnut & spinach tart recipe is a tasty and simple dish which is especially enjoyable in the winter! The thick and creamy sauce along with the hearty chestnuts feels like an indulgent treat when in fact it’s a very nutritious and low fat meal!
It can be served as a starter simply on its own or enjoyed as part of a main course. We like to serve this with wholegrain mustard mashed potato and roasted root vegetables. Delicious!
Cashew cream is a great for vegans to add that creamy thick texture. To prepare this you will need 100g of Unsalted Cashew nuts. Soak them in a small bowl with just enough water to cover them. Ideally it is best to soak for at least 3 hours but if you don’t have time you can simmer them for 20 minutes over a medium heat or until soft.
Once the Cashews are soft place them and the water into a blender and mix until they form a smooth paste. It should resemble Hummus and be creamy in texture. If it is still a little thick you can add extra water.
Transfer to a bowl, cover and refrigerate. You can keep this mixture in the fridge for up to 4 days or you can freeze.
Start by lining your small tarts with two sheets of Filo Pastry in each tin. Place the squares so the edges are overlapping at different stages.
Finely chop the white onion and Garlic. Fry these in the Olive Oil on a low heat until soft.
Season with Salt, Pepper and freshly grated Nutmeg to taste. Stir the mixture for a few minutes.
Now add 150ml Soya Milk and 1 Table spoon of Cashew cream.
Mix over the heat until the Milk has become a thick, creamy sauce.
Now spoon the mixture into the Filo pastry tins and bake in the oven for 10-12 minutes or until the Filo Pastry is golden brown.
In conclusion, I recommend making this awesome vegan recipe as soon as humanly possible. You won’t be sorry. I know this dish is going to be on high rotation in the chalet this winter. Who said winter was all doom and gloom? Bring on the comfort food!