I’m here to help you do Veganuary your way. Cooking vegan meals might seem daunting, but egg-, meat- and dairy-free recipes can be easy and delicious. From alternative versions of your family favourites to new veg-packed ideas, I’ve got plenty of vegan recipes for you like this amazing “Vegan Lemon & Passionfruit Tart” that we will make together today:




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Crust ⁣

  • 320g all purpose flour ⁣
  • 165g powdered sugar ⁣
  • 95g cornstarch ⁣
  • 25g almond flour ⁣
  • 180g dairy free butter ⁣*cold & cubed
  • 3 tbsp almond or soy milk ⁣
  • 1/4 tsp pink salt ⁣

Filling ⁣

  • 250g freshly squeezed lemon juice *about 4 lemons ⁣
  • 200g passion fruit pulp *about 5 passion fruits ⁣
  • 120g water *1/2 cup⁣
  • 600g can coconut milk ⁣
  • 150g sugar of choice or maple syrup *3/4 cup ⁣
  • 2 tbsp cornstarch *dissolved in 3 tbsp water ⁣
  • 1 tsp agar agar powder ⁣
  • Pinch of turmeric for the colour *optional ⁣

Recipe makes a 28cm tart


Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Firmly press mixture into the prepared tart pan with your hands, press into bottom and up the sides of tart pan. prick the crust with a fork. Refrigerate the dough for 10-15 mins if it gets warms. Bake for 20 to 22 minutes. Transfer to a wire rack and let it cool. ⁣

Add passion fruit pulp, lemon juice and water into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice. ⁣

You will have about 2 cups 480g of juice. ⁣

In a saucepan, combine the coconut milk, juice, sugar, turmeric and salt. Cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch. Let simmer for 1 minute. Pour mixture to a cooled tart shell and place in the fridge at least 3-4 hrs to set. ⁣

Credits: nm_meiyee