Vegan Christmas Recipe Booklet

Mini Vegan CheeseTarts with Sprout and Walnut Slaw Filled with creamy “cheese” and delicious caramelised onions, these mini tarts make a beautiful festive starter or a tasty lunch.

Preparation time: 15 minutes • Cooking time: 1 hour Makes 6 tarts

Ingredients For the Caramelised Onions:

Method To Make the Caramelised Onions:

3 Tbsp olive oil 2 onions, sliced Sea salt Black pepper

l Add the oil to a small pan and fry the onion over low heat for 15 to 20 minutes, until caramelised. l Add the salt and pepper. Set aside. To Make the Cashew Cream Cheese: l Add all the “cream cheese” ingredients to a food processor or high-speed blender and blitz until smooth. l Mix in the caramelised onions.

For the Cashew Cream Cheese: 150 g cashews, soaked for at least 2 hours 3 Tbsp nutritional yeast 1 tsp white miso 1 tsp sea salt 1 ⁄ 2 tsp smoked garlic granules 1 Tbsp apple cider vinegar 3 Tbsp self-raising flour 1 ⁄ 2 tsp baking powder 50 ml water

To Make the Tart Base: l Preheat the oven to 180˚C. l Make a flax egg by mixing the ground flaxseed and water in a bowl. Set aside to thicken. l Blitz the walnuts in a food processor until coarsely ground. l Add the flax egg and the remaining ingredients and blitz thoroughly to form a dough. Set aside. To Assemble the Tarts: l Grease a six-hole muffin tin. l Roll the dough into a ball and divide into six parts. l Roll out each piece into a disc. l Transfer the discs to the muffin tin, pressing into the bottom and folding over the edges to make a lip. l Prick the bottom of each with a fork. Drop 1 teaspoonful of the caramelised onions into the centre of each. l Spoon the cheesy onion mix on top. l Top with the walnuts and fresh thyme and bake for 15 minutes. l Remove from the oven and allow to cool a bit. To Make the Slaw: l Mix the slaw ingredients in a bowl. l Combine the dressing ingredients in a jar and pour over the top. l Mix well.

For the Tart Base: 2 Tbsp ground flaxseed 6 Tbsp water 50 g ground walnuts 150 g flour 2 Tbsp oil 7 Tbsp non-dairy milk Pinch sea salt For the Filling: 6 tsp caramelised onions 18 walnut halves Fresh thyme

For the Slaw: 85 g white cabbage, shredded 50 g Brussels sprouts, finely sliced 30 g walnuts For the Dressing: 1 tsp wholegrain mustard 2 Tbsp olive oil 1 Tbsp apple cider vinegar 1 tsp maple syrup or golden syrup Pinch sea salt

Serve the tarts with some slaw on the side.