Author Notes
This bake is absolutely wonderful. The light and fluffy consistency and wonderful flavours will have you coming back to this dish time and time again. It makes a wonderful lunch dish when served with a side salad. —GourmetVegan
Ingredients
- For the vegetable mixture
-
1 tablespoon
vegan margarine
-
1 teaspoon
virgin coconut oil
-
2
large red onions, finely chopped
-
1/2 teaspoon
sea salt
-
2
medium courgettes, sliced
-
1
large red bell pepper, diced
-
1 tablespoon
fresh tarragon
-
8
medium asparagus spears
- For the tofu cream
-
200 g
firm tofu
-
1 tablespoon
nutritional yeast
-
150 ml
water
-
1/2 teaspoon
agave nectar
-
1 tablespoon
self raising flour
-
2 teaspoons
egg replacement powder
-
1/2 teaspoon
sea salt
-
1 teaspoon
black pepper
Directions
-
tart preparing the vegetable mixture by frying the red onion over a medium heat with the salt until the onions have started to soften and caramelise. Remove the asparagus tips from the spears and put these aside. Chop the rest of the asparagus and add to the pan with courgette, red pepper and tarragon. Continue to cook for around 12-15 minutes until the vegetables have become tender. Take off of the heat and put to one side.
-
Now prepare the tofu cream by placing all of the ingredients in a blender and processing until smooth and silky.
-
Add this mixture to the vegetable mixture in the pan and stir and combine well.
-
Pour the mixture into a greased 9 inch cake tin (with spring loaded sides) and place the asparagus tips on top, pressing into the mixture slightly.
-
ake for 40 minutes in a pre-heated oven at 200 degrees Celsius ( 400 F ). Remove the sides of the cake tin and put back into the oven for a further 5 minutes. Remove and serve.
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