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Savoury Miso Pumpkin Tart

Written By Lina Salih 25 Oct 2018
Savoury Miso Pumpkin Tart

It's pumpkin season!

To celebrate, we made a delicious savoury pumpkin tart filled with good things - including our soy m*lk powder! It's vegan, nut free, and has an oil free filling.

It also features the humble soy bean in 4 different guises... which brings us to why we love soy so much - it's such a versatile ingredient! You don't have to use all of the soy based ingredients if you don't have them on hand - notes on substitutes provided below.

Pumpkin tart

Pumpkin tart



  • Shortcrust pastry block
  • 1 medium pumpkin 
  • 400g firm tofu 
  • 300g okara (Okara is the pulp left over from making soy milk. It's a great binding agent or egg substitute. You can use 6 tablespoons of aquafaba or other egg substitutes to replace it.)
  • 2 tablespoons Edenera soy m*lk powder
  • 2 tablespoons miso paste (Substitute with nutritional yeast)
  • 2 cloves of garlic
  • A handful of vegan cheese
  • Salt and pepper to taste
  • Tarragon to garnish


  1. Cut the pumpkin into cubes, leaving the skin on, and steam for 15-20 minutes. Then, blitz most of the steamed pumpkins into a puree. Save some to top the tart with later. 
  2. Roll the shortcrust pastry block out and line a 20cm tart pan, leaving a 1cm overhang. Place in the fridge for 15 minutes. 
  3. Preheat the oven to 180 degrees celsius. 
  4. Blind bake the shortcrust pastry tart with baking beans for 20 minutes. 
  5. Crumble the block of tofu, mix in the pumpkin puree, okara, miso paste, soy m*lk powder for creaminess, minced garlic, add salt and pepper to taste, and bake for 30 minutes. 
  6. Top with vegan cheese and tarragon, and return to oven until the cheese has melted.

Enjoy! :)