Vegan Roasted Veg and ‘Mince’ Filo Tart Recipe

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Vegan Roasted Vegetable and Mince Filo Tart RecipeI wanted to share a recent and pretty tasty creation I made the other day. It was super quick to make and is perfect for using up veggies in your fridge!

I picked up some filo pasty a little while back. I bought it way back in the summer with the intention of making a dessert with it but never got round to using it.. it even moved house with us! Seeing the use by date, nearing, I decided to use it for dinner!


  • Onion
  • Garlic
  • Broccoli
  • Pepper
  • Mushrooms
  • Sweetcorn
  • Vegan mince
  • Soy sauce, liquid smoke, cajun spice
  • Tomato puree or vegan pesto


  1. Fry the onions and garlic in a bit of oil
  2. Add any seasoning of your choice- I recommend liquid smoke and cajun spice
  3.  Add the veggies and fry
  4.  Add the vegan mince (I used some dehydrated soya mince protein which I soaked or 5/10 minutes in water, garlic powder and soy sauce beforehand)
  5. Prepare the filo sheets on a baking tray (may need baking parchment underneath)- score an inch size border
  6. Put a layer of tomato puree (vegan pesto would work even better!) onto the filo base
  7. Ensure all the liquid has fried off the veggie/mince mix and add a layer onto the filo sheet
  8. Layer another filo sheet on top of the veggies and add a thin layer of tomato puree
  9. Repeat until all of the veggies & mince have been used up
  10. Fold in the border
  11. Put in the oven at 200 C for around 20 minutes

You could serve it as it is, with salad or as I did, fresh corn on the cob and some paprika potatoes.

Vegan Roasted Vegetable and Mince Filo Tart Recipe

As I still had lots of pastry left, I made some sweet treats afterwards- which I forgot to photograph! Simply cut a rectangular piece of pastry, add your filling, roll up and put in the oven for about 10-15 mins. I made the pastry rolls with the following fillings:

  • Chocolate spread, coconut chips & raisins
  • Cinnamon, coconut sugar & raisins
  • Peanut butter

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