1 pack vegan strudel pastry dough
32g plant-based egg replacement powder + 168ml water (replacement for 4 eggs)
250ml vegan alternative to crème fraîche
100g vegan alternative to grated cheese
20g radish sprouts
100g cherry tomatoes
Sunflower oil for frying
2 tbsp pine nuts
For the dough
1. Take the dough out of the packaging, roll it out and use it to line a springform cake tin or a tart mould. The edges should be 2-3cm high. To ensure even baking, prick the dough base using a fork.
For the filling
2. Chop the onions finely, and fry in a little oil. Add the pine nuts, toast them with the onions, and then set everything to one side.
3. Prepare the egg replacement powder mix, mix it with the vegan alternative to crème fraîche, the vegan alternative to grated cheese and the onion mixture, and pour into the tart mould. Wash the arugula and the herbs, chop them finely and add them to the filling.
4. Garnish with tomato slices, and bake in an oven preheated to 350 °C/180 °C upper and lower heat for 45-60 minutes.