Vegan Spinach Mushroom Tart
User Reviews
5
Vegan Spinach Mushroom Tart
Description
Vegan Spinach Mushroom Tart combines a crust made from almond and all-purpose flours with Italian seasoning and a flaxseed egg substitute to hold the dough together. After pre-baking the crust lightly, the filling is made by sautéeing garlic, onion, mushrooms, and carrots until golden and reduced. White beans provide a soft mashable base that binds the vegetables, while seasonings like cumin, Italian herbs, nutritional yeast, and vegan Worcestershire add layered flavor. Spinach and sun-dried tomatoes give fresh and slightly tangy notes. Breadcrumbs and additional flaxseed meal help bind the filling and achieve the right texture.
The tart is assembled with the filling inside the crust and topped with thinly sliced onion and tomato slices brushed with a glaze of vegan Worcestershire and oil before baking further. This process results in a savory tart with a tender crust and a rich vegetable filling that holds together well. It can be served warm or at room temperature.
Variations accommodate dietary restrictions: nut-free crust options, gluten-free flour alternatives, soy-free sauces, and oil-free cooking methods are suggested. The filling can also be shaped into small loaves or patties for baking without a crust, making the recipe flexible for different uses.
Ingredients
For the crust:
- 3/4 cup almond flour 2 tablespoons
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning herb/blend or
- 2 teaspoons Flaxseed mixed with 2 teaspoons water
- 4-6 tablespoons non-dairy milk chilled, such as almond, oat or coconut
For the filling:
- 2 teaspoons extra virgin olive oil
- 4 garlic cloves finely chopped
- 1/2 cup onion finely chopped
- 4 ounces mushroom chopped small
- 1/4 cup carrot chopped small
- 15 ounce White beans or chickpeas, drained or 1.5 cups cooked
- 1/4 teaspoon salt
- 1/2 cup red pepper or green pepper, chopped
- 1/4 teaspoon pepper flakes
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sage dried
- 1 tablespoon Worcestershire sauce vegan
- 2 tablespoons nutritional yeast or use 1 tablespoon miso
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4 ounces spinach To remove the excess moisture (you can use up to 6 ounces of spinach here, frozen, thawed and squeezed
- 1/4 - 1/2 teaspoon salt
- 2 tablespoons sun-dried tomato chopped or 1 tablespoon chopped raisins
- 1/4 cup breadcrumbs
- 1 tablespoons flaxseed meal mixed with 2 tablespoons water
- 1 tablespoon lemon juice
For topping:
- tomato thinly sliced
- onion thinly sliced
- 1-2 teaspoon Worcestershire sauce vegan
- 1 teaspoon neutral cooking oil generic cooking oil
Instructions
- Make the crust: Add the almond flour and all purpose flour, salt, and herbs to a bowl and mix well.
- Then add the flax egg mixture and 4 tablespoons of non dairy milk and mix well until the mixture is crumbly. If it needs more moisture, then add the milk, 1-2 teaspoons at a time until you get crumbly dough.
- Grease a 9 inch tart pan. press this dough down in the tart pan evenly. Keep pressing to the edges so that you have tall edges on the side. Prick some holes in the crust
- Bake at 350 degrees Fahrenheit( 180 degrees Celsius) for 11-12 minutes.
- Make the filling: Heat the oil in a skillet over medium heat then add the garlic, onion, mushroom and carrots and 1/4 teaspoon of salt and cook until the mixture is golden and has reduced significantly. Take off heat and set aside to cool.
- In a bowl, add white beans or chickpeas and mash until 3/4 of the beans are mashed.
- Then add the onion mushroom mixture and mash again for a little bit. Then add the rest of the ingredients and mix really well.
- Then add the breadcrumbs as needed, 1-2 tablespoons at a time. The mixture should be lightly moist . It should be able to spread well on the tart.
- Transfer this mix to the baked crust and even it out really well. Top it with some tomato slices or onion slices.
- In a bowl, mix the worcestershire sauce and oil and brush all over the tart and bake at 350 degrees Fahrenheit (180c)for 30 to 40 minutes. Then let it cool for another 10 minutes before slicing and serving.
Notes
- Nut-free option: use a simple flour and oil or vegan butter crust instead of almond flour crust.
- Gluten-free option: substitute oat flour in the crust and use oat flour instead of breadcrumbs in the filling.
- Soy-free option: replace vegan Worcestershire sauce with a mix of coconut aminos, molasses, and garlic powder.
- Oil-free option: use broth for sautéing instead of oil.
- The tart filling can be baked without the crust and formed into individual loaves, patties, or muffin tin portions with additional glaze to prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 498mg | 21% |
| Potassium | 474mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 2376IU | 48% |
| Vitamin C | 4mg | 4% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
