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    Home » Recipes » Vegan Recipes

    Jazzy Vegetarian's Vegan Asparagus Tart

    Published: Mar 12, 2023 by Dianne · This post may contain affiliate links

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    Vegan Asparagus Tart is a deliciously healthy dish to serve at a springtime brunch. It’s great for breakfast on Easter Sunday, lunch on Mother’s Day, or anytime you’re craving breakfast for dinner! Like a crustless asparagus quiche or savory pie, this tart made with just a few ingredients. This super easy recipe is from from Jazzy Vegetarian’s Deliciously Vegan, and it's vegan and gluten-free.

    Vegan Asparagus Tart with text overlay

    Vegan Asparagus Tart

    Brunch is my favorite meal. I could eat breakfast food for every meal of the day (brinner, anyone?). I love tofu scrambles, tofu quiches, and chickpea frittatas. This savory dish is like a cross between a veggie quiche and a crustless tart. It's great dish for brunch on Easter or Mother’s Day (or any random Sunday!), and it’s terrific for dinner, too. Since it's made with asparagus, it's wonderful for spring.

    This recipe is one of the many delicious dishes Laura Theodore's cookbook Jazzy Vegetarian’s Deliciously Vegan.

    tofu, asparagus, vegan cheese, onion, soy milk, and spices

    What You Need

    • Extra-firm regular tofu
    • Extra-firm silken tofu
    • Nondairy milk
    • Sea salt
    • Ground turmeric
    • Garlic powder
    • Freshly ground black pepper, plus more to taste
    • Shredded vegan cheddar-style cheese
    • Italian seasoning blend
    • Sweet onion
    • Asparagus

    See the recipe card for exact amounts.

    making tart collage

    How to Make Vegan Asparagus Tart

    This easier to prepare than it looks. You simply mix the ingredients together in a food processor, top with asparagus, bake, and eat! Easy-peasy!

    • First you blend the regular tofu, silken tofu, nondairy milk, salt, turmeric, garlic powder and pepper into a blender or food processor and process until smooth.
    • Then you fold you in the vegan cheddar cheese, Italian seasoning, and onion.
    • Next you pour the mixture in a springform pan and fan the asparagus spears out on top.
    • Finally, you pop it into the oven and bake for 45 to 55 minutes.
    slice of asparagus tart on a plate with the full tart in the background

    Serving your Asparagus Tart

    You should allow the tart to cook for a few minutes and then gently remove it from the pan. It's best to allow the tart to cool for about half an hour before serving it, although waiting is hard to do!

    You can also allow your tart to cool completely in the refrigerator and serve it chilled.

    I like to serve it with roasted potatoes and steamed broccoli. Any green veggie will do!

    Jazzy Vegetarian's Deliciously Vegan

    Jazzy Vegetarian’s Deliciously Vegan

    I first discovered Jazzy Vegetaria on PBS several years ago, and I loved how Laura Theodore made vegan cooking so easy – and fun, too! Laura’s book Jazzy Vegetarian’s Deliciously Vega is the companion book to season 6 of the show, and it’s loaded with 175 mouthwatering recipes.

    slice of asparagus tart with the full asparagus tart, forks, spatula, tomatoes, garlic, and asparagus

    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.

    slice of asparagus tart on spatula

    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 Treat
    slices of asparagus tart on cutting board

    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 on plate with asparagus, salad, garlic, and tomatoes
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    Asparagus Tart square

    Vegan Asparagus Tart

    Laura Theodore
    This amazing dish is a tasty cross between a veggie quiche and a crustless tart. Simple-to- prepare, pretty to serve and delicious to eat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 55 minutes mins
    Course Breakfast, Brunch, Main Course
    Cuisine American
    Servings 8 servings
    Calories 37 kcal

    Ingredients
      

    • 1 block (14 to 16 ounces) extra-firm regular tofu drained
    • 1 aseptic box (12 to 12 ½ ounces) extra-firm silken tofu drained
    • 1 tablespoon nondairy milk
    • ½ teaspoon sea salt
    • ½ teaspoon ground turmeric
    • ½ teaspoon garlic powder
    • ⅛ teaspoon freshly ground black pepper plus more to taste
    • ½ 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 ½-inch lengths

    Instructions
     

    • 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.

    Notes

    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.
    Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 218mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Tag @diannewenz on Instagram!
    Vegan Asparagus Tart on plate with asparagus, onion, garlic, and tomatoes

    Recipes from Laura Theodore Include

    • Mac ’n Peas with Creamy Butternut Squash Sauce from Laura Theodore's Vegan-Ease
    • Jumbo Peanut Butter-Banana Breakfast Cookies from Easy Vegan Home Cooking
    • Pot de Crème from Jazzy Vegetarian, 10th Anniversary Edition
    • Roasted Cauliflower Cutlets with Lemon-Caper Sauce from Laura Theodore's Vegan-Ease
    two plates of cauliflower with capers, lemon, parsley, and tomatoes

    More asparagus recipes you  might enjoy include

    • Asparagus and Chickpea Salad
    • Pasta Primavera 
    • Asparagus and Tomato Tart with Cashew Ricotta
    • Vegan Omelet with Feta and Asparagus 
    • Asparagus and Arugula Farro Salad
    two bowls of salad with asparagus, tomatoes, and radishes
    « Creamy Vegan Chipotle Lime Dressing
    Vegan Burrito Bowl with Quinoa and Tofu »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Susan

      February 28, 2018 at 2:48 pm

      My favorite easy vegan recipe is tofu scramble made in the Instant Pot! A meal in less than 15 minutes from start to finish.

    2. Corrine

      February 28, 2018 at 3:49 pm

      I find soup and salads to be easy. =)

    3. jacquie

      February 28, 2018 at 8:06 pm

      whole grain toast with nut butter! super easy

    4. Lydia Claire

      February 28, 2018 at 11:05 pm

      My taco salad which I'm having for dinner tomorrow!

    5. Sarah W

      March 01, 2018 at 10:42 am

      quinoa pilaf

    6. SFerd

      March 01, 2018 at 4:19 pm

      This looks delicious and it IS asparagus season. I just purchased 2 pounds yesterday!! Can't get enough!

    7. Sara Goodman

      March 01, 2018 at 5:37 pm

      Aubergine & lentil bake... yum!
      Thanks for a brilliant giveaway x

    8. Karen D

      March 02, 2018 at 11:00 am

      Pasta and sauce is my easy meal

    9. Jillian Too

      March 06, 2018 at 7:39 am

      Bean salad is one of my favorite easy meals.

    10. Sommer

      March 06, 2018 at 9:10 am

      I’m starving and this looks absolutely delicious! My fav vegan recipe right now (changes all the time lol) is TVP Bulgogi over rice. So fast and easy and filling!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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