Vegan Asparagus Potato Tart

Asparagus, potato and filo pastry are three of my favorite ingredients, and together they make magic in this creamy vegan asparagus potato tart. This tart makes a great dinner or side any time of the year but especially during the holidays. At a table with people of assorted tastes and ages you can be sure everyone will find something to love here. Served with vegan gravy it is comforting, filling and absolutely delicious.

Why you’ll love this recipe

It’s versatile. This tart makes the perfect dinner but you can serve it for breakfast or brunch too. It’s a crowd pleaser. Everyone loves crunchy filo and creamy mashed potatoes! And there’s so much more to love in this recipe. It’s healthy. This recipe is protein-packed with tofu and the veggie meat crumbles, and it’s got a good dose of veggies with the potatoes, leeks and asparagus.

Ingredients and substitutions

Asparagus spears. Buy spears that are taut and firm with tightly closed tips. Green asparagus is the most easily found but you can use white or purple asparagus if you have it. Filo or phyllo pastry sheets. The papery filo adds the perfect crunch here. You can swap out for one puff pastry sheet. Extra virgin olive oil Leeks. You can substitute with three shallots. Vegan meat or meat crumbles. Use any vegan meat of your choice. I’ve used both Beyond and Impossible meat in this recipe but this time I chose Lightlife meat crumbles. You will need to add more or less seasoning depending on which brand you choose. Potatoes. I used red potatoes. Yellow potatoes are fine too. You can use starchy potatoes like russets but they won’t be as creamy. Non dairy milk. I used oat milk. You can use any non dairy milk of your choice. Extra firm tofu. Press out all water before use. Super firm tofu will work too. Corn starch. This can be substituted with tapioca starch. Garlic powder Nutmeg Ground black pepper.

Storage instructions

Leftovers can be refrigerated for up to three days. For longer storage place leftovers in a freezer safe container and freeze up to three months. You can also freeze the entire tart, after baking, for up to three months. Wrap the baking dish tightly in freezer safe wrap and use a foil baking dish if you don’t want to tie up your good lasagna dish in the freezer for long.