Vegan Pea, Mint and Asparagus Tart



For the Tart base:

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 70g Walnut meal – ground in a mini chopper/blender or grinder
  • 110g gluten-free oat flour or oats blitzed to a flour
  • 60g buckwheat flour or flour of choice
  • 3/4 tsp sea salt
  • 1 1/2 tbsp olive oil
  • 3 tbsp almond milk

To make the filling:

  • 200g cashews(soaked for at least 4 hours)
  • 60ml water
  • 4 tbsp nutritional yeast
  • 1/2 lemon juice
  • 1 tsp garlic powder
  • 1 tbsp. dijon mustard
  • 100g peas defrosted by running them under the hot tap in a sieve
  • 1/2 can chickpeas drained
  • 1 tsp sea salt
  • Big handful mint


  • 100g Asparagus sliced in half longways
  • Drizzle olive oil
  • Sprinkle sea salt
  • Handful of peas


To make the Tart base;

Preheat your oven to 180C

Grease a round loose bottom pie pan with oil – I used a 19cm.

  1. Firstly make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
  3. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk, and flax egg. Mix thoroughly to form a dough.
  4. Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  5. Bake on 180c for 10 minutes. Remove from the oven.

Char the asparagus:

Add the asparagus to a griddle or frying pan with a little oil and cook for 3-4 minutes turning frequently until lightly charred. Set aside.

To make the filling

  1. Add all the ingredients to your food processor then blitz until smooth and creamy.
  2. Layer the filling mix across the bottom of the tart then top with the asparagus. Press in a little then add some peas.
  3. Drizzle with a little olive oil and sprinkle of sea salt
  4. Return to the oven and bake for 35 minutes. Allow cooling before removing the pan.
  5. Allow to cool and then sprinkle on fresh mint.