2 sheets vegan shortcrust pastry
1 tbsp olive oil
1 brown onion, peeled and finely chopped
1/3 red capsicum, finely diced
1 cup shredded chard leaves
8 Yumi’s Zucchini and Lentil Veggie Bites, sliced horizontally
Sea salt and freshly cracked black pepper
300g extra firm tofu
55g chickpea (besan) flour
¼ cup nutritional yeast flakes
1 tsp Kala Namak (Indian black salt)*
1 tsp ground turmeric
1 ¼ cups unsweetened almond milk
¼ cup chopped herbs (we used parsley and dill)
Preheat oven to 200ºC (180ºC fan).
Line a 24cm tart tin with the pastry. Arrange a sheet of baking paper on top, fill with pastry weights (you can also use raw rice to weigh the pastry down) and bake the shell for 15 mins. Remove the weights and baking paper.
Heat oil in a large frypan over medium heat. Add onion and sauté 2-3 mins until softened. Season lightly with salt and pepper. Add capsicum and sauté for a further 2 mins until soft. Remove from heat, stir through the shredded chard. Spoon evenly over the prepared shell.
Combine all filling ingredients (except herbs) in the bowl of a food processor and blend until smooth. Stir through the chopped herbs then pour over the shell. Press Yumi’s Zucchini and Lentil Veggie Bite halves gently into the filling then bake for 20-25 mins until set. Serve warm with extra herbs.
*Kala Namak is an unrefined mineral salt which lends an egg-like flavour to vegan dishes. Available from good spice shops or online.