Tomato and Parsley Tartlets

These tartlets are simply delish! You can serve them cold or hot as an accompaniment to your meal. Either way they are just lovely!

Preparation Time: 45 – 50 Minutes


  • 1/3 cup vegan margarine
  • 2/3 flour
  • 1/2 onions chopped
  • 4 tsp parsley chopped
  • 12 plum tomatoes cut into small slices
  • 4 tsp pine nuts
  • 8 oz vegetable stock or 1 tsp bouillon
  • 7 oz vegan creamer (unsweetened)


In a small bowl mix the margarine and flour into a dough. Divide the dough into each of the holes of a greased muffin tin and bake at 350F for 20 minutes or until a little brown.

Remove the tartlet shells and set aside.
In a small pan fry the onions until tender.
Add the tomatoes, parsley, vegetable stock and pine nuts and stir for about 10 minutes.
Pour in the single cream and mix with the rest of the ingredients.
Pour the mixture into the tartlet shells and serve.

This recipes comes from Essential Vegan at