Tartlets

Add oil or butter to a frying pan over medium heat. Finely chop the onion and add it to the pan. Add the mushrooms and garlic and toss everything in the pan for a few minutes. Now turn the heat down to low. Get out your food processor and add the chickpeas. Blend them gently for a few seconds so they still have a 'coarse' texture and add them to the pan with the mushrooms, onions and garlic. Stir to mix everything well together. Then add the peas and mix well again. Finely chop your asparagus and add it to the vegetable mixture. Turn the heat back down and get ready to make the sauce.

Melt butter in a saucepan and add flour. Whisk the contents of the saucepan thoroughly and once the butter and flour are well whisked together, add your favorite herbal drink. Now whisk thoroughly again before adding salt, pepper and yeast flakes (if using). Now add the juice of half a lemon and simmer the sauce for a few minutes on low to medium heat.

Now pour the vegetable and chickpea mixture from the skillet into the saucepan and fold it into the sauce. Finely chop the fresh parsley and add it to your tartlet mixture.

Warm the tartlets according to the instructions on the packaging. Pour about ¾ dl of the tartlet filling into each tartlet. Garnish with fresh parsley and serve immediately. Enjoy!

A pack of tartlets

Tartlet filling:

200 grams of mushrooms

1 zithered onion

1 clove of garlic

400 grams of chickpeas

250 grams of green peas

A bunch of green asparagus

1 can of white asparagus slices

Oil or butter for frying

Sauce:

2-3 dl plant drink

2 tablespoons of butter

1 tablespoon of flour

1 teaspoon of salt

1/2 teaspoon of pepper

1 teaspoon yeast flakes (can be omitted)

1/2 lemon (juice)

In addition:
Fresh parsley