Vegie sausage and kale tart
Serves
5
Skill
Vegetarian
Serves
5
Skill
Ingredients
- 1 pack plant-based sausages, sliced on the round. Try these from Bean Supreme
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 200g silken tofu
- ½ cup So Good Unsweetened Almond Milk
- ½ bunch kale, stems removed, leaves shredded
- ¼ cup salt reduced vegetable stock
- ½ cup fresh parsley leaves, finely chopped
- 300g store bought short crust pastry
- Black pepper
Nutrition per serving
1667 kJ
energy kj
19 g
protein
6 g
saturated fat
6 g
dietary fibre
28 g
carbohydrate
4 g
sugars
577 mg
sodium
Method
- Preheat oven to 180⁰C and grease a 22cm diameter tart tin with olive oil.
- Heat frypan on medium heat, add olive oil, onion, garlic and Vegie Delights Vegie Sausage pieces to pan and cook 6-8 minutes. Remove from heat.
- In a large bowl whisk together tofu and almond milk until creamy, then add kale leaves, vegetable stock, parsley and the Vegie Sausage mix and stir to combine. Season with freshly ground black pepper.
- Roll out pastry to size of tart tin, press into tin, trim and blind bake for 15 minutes.
- Remove from oven, pour in Vegie Sausage, kale and tofu mix and place back in the oven to cook for 30 minutes.
- Cool in pan for 8-10 minutes before serving.
- 1 pack plant-based sausages, sliced on the round. Try these from Bean Supreme
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 200g silken tofu
- ½ cup So Good Unsweetened Almond Milk
- ½ bunch kale, stems removed, leaves shredded
- ¼ cup salt reduced vegetable stock
- ½ cup fresh parsley leaves, finely chopped
- 300g store bought short crust pastry
- Black pepper
Nutrition per serving
1667 kJ
energy kj
19 g
protein
6 g
saturated fat
6 g
dietary fibre
28 g
carbohydrate
4 g
sugars
577 mg
sodium
- Preheat oven to 180⁰C and grease a 22cm diameter tart tin with olive oil.
- Heat frypan on medium heat, add olive oil, onion, garlic and Vegie Delights Vegie Sausage pieces to pan and cook 6-8 minutes. Remove from heat.
- In a large bowl whisk together tofu and almond milk until creamy, then add kale leaves, vegetable stock, parsley and the Vegie Sausage mix and stir to combine. Season with freshly ground black pepper.
- Roll out pastry to size of tart tin, press into tin, trim and blind bake for 15 minutes.
- Remove from oven, pour in Vegie Sausage, kale and tofu mix and place back in the oven to cook for 30 minutes.
- Cool in pan for 8-10 minutes before serving.