Vickys Mixed Vegetable Quiche

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   ["Soak the cashews in a small pan of boiling water for an hour to soften", "Preheat the oven to gas 6 / 200C /400F", "Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry", "Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside", "Drain the cashews and place them into a food processor or blender", "Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed", "Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened", "Add the chopped carrot and onion, cook until the onion is translucent", "Add the stock, peas and sweetcorn and carrots and cook for 2 minutes.", "Add the cashew mixture to the pan and warm through.", "Season to taste with salt & pepper", "Divide the filling evenly between the 6 tart cases", "Bake at a reduced heat of gas 3 / 160C / 325F for 25 minutes or until set, then let the tarts rest for 5 minutes before removing from their cases", "Serve hot or cold", "Alternatively make one large 8"" tart with the same ingredients, blind bake the pastry for 20 - 25 minutes and bake the tart itself at the lower temp for 35 - 40 minutes or until set"]

* Per serving · 4 servings · Values may vary.