Just Egg or other liquid vegan egg
Unsweetened plant milk
Salt & Pepper to taste
1 cup asparagus, tough ends removed
½ cup peas
2 tbsp chives, chopped
½ cup tempeh bacon
¼ cup Vegan Ricotta (homemade or store bought)
Frozen Vegan Puff Pastry
Preheat your oven to 400°F. Take puff pastry out to thaw on counter according to package directions.
Line a cookie sheet with parchment paper and lay out tempeh bacon and chopped asparagus. Put in oven for approximately 10 minutes or until bacon is slightly crisp, turning tempeh over after 5 minutes.
Meanwhile, arrange puff pastry in a tart pan (or other shallow pan) to form a “crust.” Prick dough with fork all over.
Once cool enough to touch, chop tempeh and asparagus, add peas and spread evenly in your puff pastry crust.
Mix just egg, almond milk, garlic and onion powder, salt and pepper to taste. Add chopped chives. Pour over vegetables and tempeh into your puff pastry “crust.”
Bake for approximately 25-30 minutes or until center no longer appears wet.
Kristen is the mother of two children who are 15 years apart, so saying she is “always on her toes” is an understatement. She is a vegan, a foodie, and a gym rat. Married to her true soul mate, Kristen enjoys travel with her husband and family, as well as more cerebral hobbies like reading and writing poetry and researching nutrition and health. Mrs. Flowers works as an executive assistant from home, but also freelances as a recipe creator and recipe video producer, as well as a content writer. She recently rekindled her love of writing by reentering the blogging world with her blog, Vegan Flowers Forever. As if that isn’t enough, Kristen is the creator and host of an annual charity fundraising event called Vegan Prom Central Florida which is an adult only prom that raises money for local charities. You can find Kristen on Instagram @veganflowersforever, Twitter @VeganFlowers4ev, and on her blog Vegan Flowers Forever (link to www.veganflowersforever.weebly.com – this page will be live in a few days).