Potato Tarts


  • 5 c. hot mashed potatoes
  • 3/4 c. Tofutti sour supreme
  • 1/2 c. soy milk
  • 1 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. seasoned salt
  • 1/4 c. pimentos
  • 1/4 c. fresh chives for garnish
  • 1/2 sliced red pepper for garnish
  • 1/2 sliced yellow pepper for garnish
  • 1 recipe pie crust
  • 1/2 c. vegan cheese


  1. Form prepared pie dough into 6 balls. Roll out each into a round and place in muffin tin. Prick crust. Place a small ball of aluminum foil into each tart crust to keep them from shrinking.
  2. Bake at 350 degrees F for 15 – 20 minutes, or until lightly browned.
  3. Whip potatoes, sour supreme, olive oil, sea salt, seasoned salt and pimentoes together until creamy. Fill tarts with potato mixture and top with cheese.
  4. Bake at 350 degrees F until cheese melts and tarts are hot. Garnish with peppers and chives.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.