Ingredients for 3 Servings
400 g green asparagus (1 bunch), thin asparagus are ideal.
320 g puff pastry, rectangular (25 x 42 cm)
200 g No Moo, Melty [Order No: 405]
90 g No Moo, Pizza Sauce [Order No: 409]
Black pepper from a mill
2 sprigs fresh thyme
10 g No Moo, Pizza Sauce (for the crust)
5 g sunflower seeds
5 g pumpkin seeds
320 g puff pastry, rectangular (25 x 42 cm)
200 g No Moo, Melty [Order No: 405]
90 g No Moo, Pizza Sauce [Order No: 409]
Black pepper from a mill
2 sprigs fresh thyme
10 g No Moo, Pizza Sauce (for the crust)
5 g sunflower seeds
5 g pumpkin seeds
100% Vegan Recipe from Vegusto
Green asparagus on puff pastry with vegan cheese filling
Spring invites us to enjoy asparagus. Cheesy tasting no moo and juicy asparagus on a bed of puff pastry. This recipe is uncomplicated, prepared in no time and tastes very, very delicious!
Ingredients for 3 Servings
400 g green asparagus (1 bunch), thin asparagus are ideal.
320 g puff pastry, rectangular (25 x 42 cm)
200 g No Moo, Melty [Order No: 405]
90 g No Moo, Pizza Sauce [Order No: 409]
Black pepper from a mill
2 sprigs fresh thyme
10 g No Moo, Pizza Sauce (for the crust)
5 g sunflower seeds
5 g pumpkin seeds
320 g puff pastry, rectangular (25 x 42 cm)
200 g No Moo, Melty [Order No: 405]
90 g No Moo, Pizza Sauce [Order No: 409]
Black pepper from a mill
2 sprigs fresh thyme
10 g No Moo, Pizza Sauce (for the crust)
5 g sunflower seeds
5 g pumpkin seeds
Preparation
Wash the asparagus and peel the lower third. Trim away the hard ends. Cut the very thick asparagus in half lengthwise.
Cut the No Moo, Melty into wheels and place in a bowl. Add the No Moo, Pizza Sauce and the pepper and mix everything together with a fork to form a cream.
Pluck the thyme leaves from the sprigs, add to the prepared melty cream and mix together.
Place the puff pastry together with the baking paper on a baking tray. Score the pastry on all four sides about 1 cm from the edge, but do not cut through.
Spread the melty cream on the pastry until smooth, leaving the edges free.
Place the asparagus on top of the melty cream.
Brush the edge of the pastry with 10 g No Moo, Pizza Sauce. This will make the pastry nice and golden while baking.
Now sprinkle the sunflower and pumpkin seeds on the edge of the pastry.
Bake the topped puff pastry in a preheated oven at 200 °C for about 25 minutes until golden.
Cut the No Moo, Melty into wheels and place in a bowl. Add the No Moo, Pizza Sauce and the pepper and mix everything together with a fork to form a cream.
Pluck the thyme leaves from the sprigs, add to the prepared melty cream and mix together.
Place the puff pastry together with the baking paper on a baking tray. Score the pastry on all four sides about 1 cm from the edge, but do not cut through.
Spread the melty cream on the pastry until smooth, leaving the edges free.
Place the asparagus on top of the melty cream.
Brush the edge of the pastry with 10 g No Moo, Pizza Sauce. This will make the pastry nice and golden while baking.
Now sprinkle the sunflower and pumpkin seeds on the edge of the pastry.
Bake the topped puff pastry in a preheated oven at 200 °C for about 25 minutes until golden.