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Vegan Torta Pasqualina
Torta Pasqualina is a must have Italian tradition of the Easter period. Here is my Vegan Torta Pasqualina that also features vegan hard boiled eggs!
Torta Pasqualina, also known as Easter Pie is originally from an area in North Western Italy called Liguria. So good was the recipe that it spread and became a popular Easter treat and it maintains the affection of being a staple holiday dish to this day.
The recipe this was likely developed in Genoa and apparently originally used artichokes. Common in modern variations is to use chard leaves or spinach and this is Torta Pasqualina. It is possible that the reason for the change to chard from artichokes is that they were cheaper.
If you have spent any time at all scrolling my blog you will know I like to experiment and taking on hard to replicate foods in their vegan version is a challenge I thrive under.
Eggs are one of the staples most missed and I won’t say it wasn’t without a lot of trial and error on the road to creating what is in my opinion the best hard boiled vegan ‘egg’.
Totally plant based this hard-boiled egg recipe, is actually quite simple and intuitive to reproduce, though the experiments were not so simple. The main ingredient is silken tofu, which is a very soft, pudding-like tofu.
Tofu is also featured in the filling, which, together with the chards or spinach, will allow us to fill up on proteins and nutrients!
Tofu is one of the protein power houses of cookery.
I know some will be against this type of reinterpretation but vegan cookery is all about creativity and alternative methods of preparation. Anyway as you may know by now, I like too much to get active, study and try to recreate traditional Italian recipes as closely as possible, obviously in a 100% vegan, plant based and cruelty-free way.
Then let’s face it, hard-boiled eggs are very much used in Italian cuisine.
From salads, through first courses, passing from appetizers and aperitifs, and ending with desserts.
These eggs are not just for show, the magical ingredient kala namak makes them taste of egg. Actual real egg. It is really incredible when you first experience it.
Don’t you love Swiss chard? What, No!! Well then replace them with spinach! 🙂
If you have short time allowance on the day, bare in mind that vegan eggs can also be made a couple of days in advance. In addition, the egg white freezes very well, making it perfect for those who like to cook in bulk.
Another reinterpretation that I took the liberty of giving to this Easter classic has to do with its “wrapping”.
The original recipe calls for a brisé-style pastry (aka Shortcrust Pastry), which is often replaced with puff pastry or even pizza dough.
I have chosen to serve it with a filo pastry. A version that is very reminiscent of the Greek cousin Spanakopita, or the Turkish Börek.
If you want another alternative or a recipe to be inspired by, you can take a look at this Rustic Pizza Pie featuring simple vegan fermented cheese and spinach, with semi-wholemeal pizza dough, ideal for those who cannot or don’t want to consume soy.
Alternatively, the silken tofu in the dough can also be replaced with vegan ricotta. This is the recipe of how I make it at home: a show to be enjoyed as it is!
Now, regardless of whether you decide to follow this recipe to the letter, or without “eggs” or with a different dough, I’m sure the final result will be mouth-watering!
If you want to have a beautiful sliced egg through the middle when you serve, a small tip I can give you is that if you score the top of the dough prior to baking so you know where you have placed the eggs you know where to cut once it is ready for serving. This way you will get the beautiful cross section and you vegan egg preparation will be fully put on display.
This, in my opinion, is like any other way of continuing to bring traditional recipes without bringing the animal cruelty and suffering to the table, and matching, at the same time, the same taste experience.
Hope you’ll enjoy!
Vegan Torta Pasqualina with Hard Boiled Eggs – Recipe
Ingredients:
4-6 Vegan Hard Boiled Eggs (optional)
250-300 g Filo Pastry
1.2 kg Swiss chard (or spinach both FRESH. Otherwise 400 g frozen)
480 g Silken Tofu
60 g Grated Vegan Cheese
25 g Corn starch
Salt (about 5-6 grams)
1 g Kala Namak salt
1/2 tsp White Pepper (optional)
1 pinch Nutmeg
Vegetable oil
Method:
1. Make the vegan hard-boiled “eggs” following the recipe linked in post.
2. Carefully wash and blanch the chard leaves in a pot with the lid on for 10 minutes in lightly salted water. Then drain, let it cool and squeeze very well.
3. For the filling of the vegan Pasqualina: break and cream the tofu with a fork, add corn starch, vegan cheese, salt, pepper and nutmeg. As soon as the mixture is well blended, add the slightly chopped boiled chard with a knife.
4. Line a 24 – 26 cm diameter fluted ring cake tin mould with 3 sheets of filo pastry generously brushed with vegetable or olive oil.
5. Fill with 1/3 of the previously prepared tofu and chard filling.
6. Place the vegan eggs and cover with the remaining filling.
7. Close the cake with another couple of sheets of filo pastry and fold the side layers inside.
8. Brush with more oil and bake in a preheated oven at 200 ° C for about 30-35 minutes.
9. Allow the vegan torta Pasqualina cake to reach room temperature before removing from the tin, portioning and serving.
Don’t forget to try my take on Vegan Scotch Eggs!
4 comments
What a creative way to make “eggs”
Thank you so much, hope you’ll give this a try 🙂
I haven’t tried this yet. Need to go out and buy a silicone pan and a couple of ingredients first. The recipe looks amazing!
Thank you so much! Hope you’ll enjoy it soon 🙂