This week a client for a cooking lesson didn’t have any particular recipes she wanted to make, but suggested something with asparagus and mushrooms, so I found this recipe on epicurious (which always has wonderful recipes), and I thought we could veganize it easily. Man am I glad we did. It was easy, elegant, and so delicious. Simple rich flavors that allow the fresh ingredients to really shine.
We really wanted to avoid extra processed ingredients in this one since the puff pastry already has white flour, so instead of using a vegan cheese, I thought, how about adding some protein by using tempeh? Makes it totally different than it would be with the creaminess, but that ended up being totally unnecessary, and it worked perfectly.
Served with a basic massaged kale salad, this one will really impress! :)
Kinda looks like a Muppet smile, and that makes me happy. :)
Asparagus and Mushroom Tartlets with Tempeh, Lemon, and Thyme
Any leftover filling can easily be served over salad, or just on its own to enjoy. In fact, you could just make the filling and skip the tart part if you like!
1 17.3-ounce package frozen puff pastry (2 sheets), thawed (We used tartlet shells and followed the instructions on the box for preparation of the shells because the store was out of regular puff pastry sheets, so feel free to improvise.)
olive oil
12 oz fresh mushrooms, cut into 1/4 inch-wide strips
sea salt
fresh ground black pepper
1/2 package tempeh
1 T Bragg’s liquid amino acids (Can substitute soy sauce if needed.)
1 lb asparagus spears, cut into 1-inch pieces
1 1/2 t chopped fresh thyme
1 1/2 t lemon zest
1. Preheat oven to 400.
2. Roll out each pastry sheet on work surface. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 baking sheets.
3. Add 2 T of olive oil to a saute pan, and heat over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes.
4. While mushrooms are cooling, add another tablespoon of olive oil to the same pan and heat. Add Bragg’s and crumble tempeh into the pan, stir-fry until heated and starting to brown, about 5 minutes.
5. Add tempeh, asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms.
6. Mound filling atop pastry squares, leaving 1/2-inch plain border.
7. Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer.
8. Transfer to plates; garnish with thyme sprigs.
Enjoy!!
