Since #NationalVegetarianWeek I’m continuing with a predominantly vegan diet and recently I went pastry crazy in my kitchen. Making pastry is easy but for some reason it’s something I dislike doing and I don’t even know why. Uncertain whether shop bought pastry is vegan, but assuming it contains milk based butter and therefore isn’t, I elected to make my own. However, as it’s just as easy to make lots of pastry rather than the right amount, I doubled up on quantities and made loads!
Pastry: plain white flour, hard margarine, water and a pinch of salt (or some sugar if you want sweet pastry)
My plan was to make vegan quiche which I’ve discovered most definitely does not require eggs and dairy – my quiche filling was made from silken tofu and soya cream. Why make one quiche when you can make two? And why stop there? Why not make two lots of dessert as well? See, I told you I made a lot of pastry!
A quick google seach for a vegan chocolate tart recipe gave me a very simple vegan ganache filling made from dark chocolate and coconut milk.
A couple of hours in the kitchen and ta-da two vegan quiches, a large chocolate tart and four individual ones.