On this episode of #LunchBreakLIVE Christina will be creating delicious, savory, plant-based Tempeh Sausage Pastry Tarts! These are amazing…check it out!
#LunchBreakLIVE with the lovely Christina Galioto, entrepreneur, model, writer, founder of Haute Bohème Kitchen and partner at the amazing plant-based LA restaurant, Nic's on Beverly! Christina is creating delicious, savory, plant-based tempeh sausage pastry tarts!
Posted by Jane Unchained News on Friday, November 8, 2019
Christina Galioto, is a plant-based investor, a jetsetter, a writer and a model. She is dedicated to making the world a better place and helping people make conscious decisions that benefit humans, animals and the planet. She is a true inspiration! Oh yeah…and she is also an amazing vegan cook!
Haute Bohéme Kitchen
Tempeh Sausage Pastry Tarts
Makes 18 tarts
8 ounces tempeh, crumbled
1 package puff pastry
1 cup vegetable broth
3 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 red bell pepper, finely chopped
½ small onion, finely chopped
3 garlic cloves, minced
2 teaspoons fennel seeds, chopped
2 teaspoons dried thyme
2 teaspoons dried rosemary
½ teaspoon red pepper flakes
Salt, to taste
Olive oil for brushing the pastry
Wisk the marinade ingredients together in a small mixing bowl. Add the tempeh and let marinate for an hour.
When the hour is almost up, preheat a large pan over medium heat. Sauté the red bell pepper and onion in the oil for 7 to 10 minutes, until the onion is translucent. Add the garlic and spices and sauté another 3 minutes. Drain the marinated tempeh and add it to the pan. Turn the heat up to medium-high and cook for about 15 minutes, stirring often.
In the meantime, preheat the oven to 400°F and start preparing your puff pastries. Pour a little olive oil into a cup and brush a large baking sheet with olive oil. Cut each pastry sheet into 9 squares and set them on the baking sheet at least an inch apart. Brush the tops of the pastries with olive oil. When the tempeh is ready, taste for salt and remove from heat.
Top each tart with a heaping tablespoon of tempeh right in the middle.
Bake for 18-20 minutes, until the pastries are nice and puffed. Serve ASAP.