This vegan Asparagus Tart from Jazzy Vegetarian’s Deliciously Vegan is the perfect dish to serve at a springtime brunch. It’s great for Easter Sunday, Mother’s Day, or anytime you’re craving breakfast for dinner!
I first discovered Jazzy Vegetarian on PBS several years ago, and I loved how Laura Theodore made vegan cooking so easy – and fun, too! The show is now in its sixth season, and Laura is still cooking up deliciously easy vegan meals.
Jazzy Vegetarian’s Deliciously Vegan
Laura’s new book Jazzy Vegetarian’s Deliciously Vegan is the companion book to the show, and it’s loaded with 175 mouthwatering recipes. I got a sneak peak at the book a few months ago, and I’ve been anxiously waiting it’s release. It’s finally here, and I’m glad that I can share it with you today!
In Jazzy Vegetarian’s Deliciously Vegan, you’ll find dishes for breakfast, lunch, dinner, and dessert, as well as snacks, sauces, dressings, and party fare. Laura’s recipes are easy to make, and they use ingredients that are easy to find in any grocery store. A lot of the dishes are veganized versions of Laura’s family favorites, and they’re omnivore approved. You’ll find recipes for such delicious dishes as Banana Walnut Muffins, Tex-Mex Salad Bowl, Sensational Stuffed Manicotti, and Devine Chocolate Mousse Cake.
Laura includes lots of plant-based tips in the book, including lists of ingredients to keep in your pantry, how to bake without eggs, and how to substitute cheese and cream in recipes. She also includes menus for different events, such as a New Year’s Eve soirée, a summer jamboree, and a weekend brunch, to make party planning easy.
Chapters in Jazzy Vegetarian’s Deliciously Vegan Include:
- Festive Morning Favorites
- Sunny Smoothies
- Nibbles, Noshes and Quick Bites
- Sauces, Dressings and Tasty Toppings
- Marvelous Muffins and Quick Breads
- The Daily Green
- Soup’s On!
- Brunch or Light Supper
- Pasta Love
- Elegant Entrées
- Jazzin’ Up Veggies and Grains
- Cakes, Crumbles, Cookies and Crisps
- Puddings, Pies, Tarts and Treats
Vegan Asparagus Tart
Brunch is my favorite meal. I could eat breakfast food for every meal of the day (brinner, anyone?) so the first recipe I made from Jazzy Vegetarian’s Deliciously Vegan was Laura’s vegan Asparagus Tart.
This savory dish is like a cross between a veggie quiche and a crustless tart, and it’s easier to prepare than it looks. You simply mix the ingredients together in a food processor, top with asparagus, bake, and eat! Easy-peasy!
This is great dish for brunch on Easter or Mother’s Day (or any random Sunday!), and it’s terrific for dinner, too.
I have many more recipes from the Jazzy Vegetarian’s Deliciously Vegan bookmarked. I’m looking forward to trying the Potato and Spinach Frittata, Cauliower-Leek Soup with Sweet Paprika, Fusilli-Broccoli Bowls with Walnut “Cream” Sauce, and Lasagna Muffin Cups.
Jazzy Vegetarian’s Deliciously Vegan is a terrific book for new vegans, but seasoned vegans will love having all of the book’s easy recipes in their repertoires, too!
Vegan Asparagus Tart
- 1 block (14 to 16 ounces) extra-firm regular tofu, drained
- 1 aseptic box (12 to 12 1/2 ounces) extra-firm silken tofu, drained
- 1 tablespoon nondairy milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup shredded vegan cheddar-style cheese
- 2 teaspoons Italian seasoning blend
- 1 medium sweet onion, finely diced
- 14 asparagus stalks, cut into 4 to 4 1/2-inch lengths
Preheat the oven to 350 degrees F. Generously coat a 9-inch round springform pan with vegan margarine.
Put the regular tofu, silken tofu, nondairy milk, salt, turmeric, garlic powder and pepper into a blender or food processor and process until smooth.
Fold in the vegan cheddar cheese, Italian seasoning and onion, using a rubber spatula. Transfer the tofu mixture to the prepared pan and smooth the top with the back of a rubber spatula. Arrange the 14 asparagus spears to resemble the spokes of a wheel, with the asparagus tips forming the center of the “wheel.”
Top the quiche with several grinds of black pepper. Bake for 45 to 55 minutes, or until the center of the tart is quite firm to the touch. Put the pan on a wire rack and let cool 5 minutes.
Gently run a table knife around the perimeter of the tart to loosen it from the sides of the pan. Let cool for 5 to 7 minutes, then carefully remove the outer ring of the springform pan.
Let the tart cool for 30 minutes more before serving (see note). Alternately, cover the tart and refrigerate for 4 to 6 hours, or until well chilled, and serve cold.
Chef’s Note: When served warm, the tart will be quite soft, so slice it carefully for serving. The tart will firm up quite a bit after it is refrigerated for 4 to 6 hours.
Recipe and photo by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.
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I have a copy of Jazzy Vegetarian’s Deliciously Vegan for one lucky reader. Follow the instructions below to enter. U.S residents only, please. Contest ends at midnight on March 6th. Good luck!