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Vegan Spinach Mushroom Tart
5 from 48 votes

Vegan Spinach Mushroom Tart

This vegan spinach mushroom tart features a herb-infused crust filled with a savory mixture of sautéed mushrooms, onions, carrots, and white beans for texture and protein. Nutritional yeast and vegan Worcestershire sauce add depth, while sun-dried tomatoes and spinach bring earthiness and brightness. The crust is baked until sturdy, then filled and topped with sliced onions and tomatoes before a final glaze. This tart offers a satisfying blend of umami, herbs, and vegetables in a plant-based dish.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 225 kcal
Course: Breakfast, Brunch
Cuisine: American

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:
  • onion thinly sliced
  • tomato thinly sliced
  • 1-2 teaspoon Worcestershire sauce vegan
  • 1 teaspoon neutral cooking oil generic cooking oil

Instructions

    Cup of Yum
  1. Make the crust: Add the almond flour and all purpose flour, salt, and herbs to a bowl and mix well.
  2. 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.
  3. 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
  4. Bake at 350 degrees Fahrenheit( 180 degrees Celsius) for 11-12 minutes.
  5. 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.
  6. In a bowl, add white beans or chickpeas and mash until 3/4 of the beans are mashed.
  7. Then add the onion mushroom mixture and mash again for a little bit. Then add the rest of the ingredients and mix really well.
  8. 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.
  9. Transfer this mix to the baked crust and even it out really well. Top it with some tomato slices or onion slices.
  10. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 225

% 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.