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Vegan Heirloom Carrot Tart


2 tbsp olive oil
1 medium shallot, thinly sliced

4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins)

7-oz. Firm Tofu

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

1 Teaspoon Sugar

1/2 Teaspoon Sea Salt

1/2 Tablespoon Extra Virgin Olive Oil

1 Tablespoon White Rice Vinegar

1 Tablespoon Corn Starch


2 1/2 Tablespoons Vegan Butter, Melted

1 Tablespoon Extra Virgin Olive Oil

1 Teaspoon Garlic Powder

12 Phyllo Pastry Sheets (15in X 10

1 tbsp fresh thyme



Preheat oven to 375 f.

Heat oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.

Prepare the cream by placing tofu, garlic and onion powder, sugar, sea salt, olive oil, vinegar, cornstarch into a food processor and process for 1 minute.

In a small condiment dish mix together butter, olive oil and garlic powder. Brush cookie sheet with olive oil and lay out 1 sheet of the phyllo and with a pastry brush, lightly brush the olive oil and butter onto the sheet. Repeat this process until you have all 12 sheets.

Spread cream filling on top of this, leaving a 2-inch margin around the phyllo. Place sautéed carrots and shallots on top, then sprinkle fresh thyme. Fold edges up. Place in oven, uncovered and bake for 20 minutes. Serve warm or at room temperature.