Roasted vegetable tart

Serves: 6

Time to make: 1 hr

Ingredients

More weights & measures

Oat pastry

225g (2 ½ cups) oatsoatmeal uncookedX

55g ground almonds

30g hazelnuts, chopped

1 teaspoon dried mixed herbs

140g dairy-free spread or soft tofu

Filling

2 red onions

1 red capsicum

2 carrots

2 tablespoons olive oil

1 clove garlic

1 teaspoon fresh or ½ teaspoon dried rosemary

200g tofu

1 tablespoon apple ciderhard ciderX vinegar

150ml soy milk (or you could use skim milk)

2 tablespoons sunflower seeds

Instructions

Stay Awake

1 Preheat oven to 200°C.

2 Process oats in a mixer until fine and add almonds and hazelnuts. Mix together and add dried herbs and spread or soft tofu. Process again until well mixed and forming a ball. Press mixture over base of a well-oiled 20cm flan tin and bake for 10 minutes.

3 Put veg in a pan with garlic, rosemary and olive oil and roast until tender.

4 Put tofu, vinegar and soy milk in a blender and blend together until smooth.

5 Put veg in baked flan case then spoon over tofu mix. Sprinkle with sunflower seeds and bake for 20-25 minutes.

Jane Adams, Christchurch

HFG tip

Jane says: “This is a healthy recipe that I love to cook for my vegetarian friends when they come over. It’s really yummy, is easy to make and tastes gorgeous.”

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 1405 kJ

Protein 13.9 g

Total fat 18.9 g

Saturated fat 8 g

Carbohydrates 27.9 g

Sugar 5.1 g

Dietary fibre 7 g

Sodium 15 mg

Calcium 150 mg

Iron 6.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.