Thursday, January 29, 2015

Recipe: Kate’s Vegan Lentil Tart

No traveling today. We had dinner guests over instead.
The main course was a big hit:

Kate’s Vegan Lentil Tart
(Serves 8-10 generously)

Pre-heat the oven to 350°F.
  1. Prepare the vegan double-crust pie dough of your choice. I use a simple double-crust pie crust recipe (specifically, from Joy of Cooking cookbook), substituting Earth Balance shortening sticks for butter/non-vegan shortening. Here, either go ahead and roll it out and put in a springform baking pan 12+ inches in diameter. If you want or have to use a deep dish pie pan, cut the ingredients in half or you can make two tarts (*you’ll need to double the crust, though, as well.) Roll out and set aside the top crust or put it in the fridge to chill until you are ready to cover the filling.
  2. Prep the filling ingredients as follows:
    • ¼ lb chopped onions - size to your own taste, I like diced.
    • ½ lb pre-cooked lentils (I buy mine at Trader Joes, most of the time.)
    • ¼ broccoli - if using frozen, just let it sit and thaw to room temp; if fresh, chop into bite-size pieces and steam just a minute to soften - Unless you like crunchy broccoli, then leave raw before cooking.
    • ½ lb cooked rice - I love Basmati for this, but anything like rice or Quinoa, etc will do well.
    • 6-8 oz. mushrooms - chopped to match chopped onions or broccoli size.
    • ⅓ lb petite diced or thinly sliced carrots.
  3. Put all the prepped ingredients in a large mixing bowl and stir in 4T dry or paste vegan soupstock/bouillon. I make my own that has a little corn starch added to thicken, but if you use regular bouillon, make sure to add cornstarch as directed below.
  4. Add spices to taste:
    • 2T garlic, dry ground or 1T chopped
    • 2T onion powder (I love onion, so this gives it even more onion-ey flavor!)
    • 1t Rosemary
    • 1t Basil
    • 1t Salt (more to taste, of course)
    • ½ t black pepper
    • 2T corn starch (if you want it to really set up when cooking, add 1T more for a more solid tart.
    • 1T vegan worchestershire (optional, for smokiness - liquid smoke is also good)
  5. Mix all the ingredients together and fill the pan, covering with top crust, rolling and crimping the edges when done. I like to use a paring knife to make small slices around the top, but it’s not necessary. I also use what little bit of dough I have left over to make leaves or shapes, whatever, on top as decoration (They are nice and crispy when the tart is done.)
  6. Bake at 350°F for 35-40 minutes. Check it periodically and remove from the oven when the crust is golden brown. If you make a smaller pie or larger one, a nice, golden crust really determines doneness.
  7. Let it sit for a few minutes to cool (it’s super hot inside). This will make it solidify and make slicing easier.