These colourful and tasty vegan 3-Way cheesy tartlets are great as part of a summer salad, or as party food when made in a larger batch. Or reduce the portion size to have as a starter at a dinner party.
If possible, use different types of bread to give even more colour, texture, and taste.
Use a rolling pin to roll the bread slices as thin as 0.5cm. This will ensure you have a crispier case and you can fit enough filling in it. This will ensure your vegan 3-way cheesy tartlets are lovely and gooey inside.
Try to make sure you cut the circles of bread large enough (at least 2cm bigger than the top of your mould/tin holes, all the way around) to come up the sides of your mould, or tin, as the bread will shrink back slightly during cooking.
Push each bread circle into the mould/tin so that they fit snuggly. As you can see this does not have to be perfect and I think things look more home-made when they do not have perfect edges 😉!
Ensure the mushrooms, broccoli, and asparagus are sliced quite small so that you can fit them into the baked bread cases.
Cheese was the hardest thing for me to give up when I became a vegan.
So, more than 22 years later, I am really glad that there are lots of different ready-made vegan cheeses available in the supermarkets. Here are the 3 I chose for this recipe but you can use whichever vegan cheese you prefer.
Vegan 3-Way Cheesy Tartlets
- 45 min
- 278 (per 3 tartlets) Cals/Serving
- Print this
- For the Bread Cases
- 6 slices of vegan bread (medium sliced)
- For the 3 Fillings
- 6 closed cup mushrooms, thinly sliced
- 2 medium broccoli florets, cut into very small florets
- 4 asparagus spears, cut into small pieces (you will need to double this if using asparagus tips)
- 90g vegan cheese, grated -
- I used 30g each of jalapeño, mature cheddar, feta as follows:
- Jalapeño with the mushrooms,
- mature cheddar with the broccoli and feta with the asparagus but you can mix and match as you prefer.
- Step 1
- Pre-heat the oven to 180℃ fan/200℃/400°F/Gas 6.
- Step 2
- Roll each slice of bread as thin as you can – approximately 0.5cm, and cut a circle using a biscuit cutter, at least 2cm larger than the circles in the mould/tin you are using, and gently push the bread circles into the mould/tin, so they are flat against the bottom and sides.
- Step 3
- Bake in the oven for 12-15 minutes, until the bread cases are crisp. Remove from oven and leave to cool.
- Step 4
- Pan-fry the mushrooms over a high heat, ensuring most of the liquid released from the mushrooms has evaporated. Remove from the heat and stir in the grated vegan Jalapeño cheese until it has melted.
- Step 5
- Use the mushroom and Jalapeño cheese mixture to fill two of the crispy bread cases.
- Step 6
- Pan-fry the broccoli over a medium heat to soften, then increase the heat to give a little colour to the broccoli. Remove from the heat and add the grated vegan cheddar cheese.
- Step 7
- Stir in the cheese until it has melted and use the broccoli and cheddar cheese mixture to fill another two of the crispy bread cases.
- Step 8
- Again, pan-fry the asparagus in the same way as the broccoli and remove from the heat and allow to cool slightly.
- Step 9
- Once slightly cooled, add the vegan feta cheese and gently stir in. Do not let the feta cheese melt completely as it turns to liquid and looses it’s appearance (but not it’s flavour).
- Step 10
- Use the asparagus and feta cheese mixture to fill the last two crispy bread cases.
- Step 11
- Serve one of each filled crispy bread cases with a light salad.