Mushroom Lentil and Walnut Tart
Author: Caroline Trickey from Healthy Home Cafe
Recipe type: Vegan
Prep time:
Cook time:
Total time:
Serves: 4
- Crust:
- 1 tablespoon ground linseeds
- 3 tablespoons water
- 2 cups of breadcrumbs (95 grams bread)
- ½ cup walnuts
- ¼ cup extra virgin olive oil
- 1 tablespoon nutritional yeast - or use Parmesan cheese if not vegan
- Filling:
- Extra virgin olive oil
- 100 grams Swiss brown mushrooms, sliced
- 1 clove garlic, crushed
- 3 spring onions, sliced (reserve a little of the green part)
- 1 teaspoon fresh thyme leaves
- 300 grams silken firm tofu
- 2 tablespoons milk of choice (I used soy milk)
- 2 teaspoons nutritional yeast
- ½ teaspoon salt
- freshly ground black pepper
- ½ of a 400 gram tin of lentils (2/3 cup), drained and rinsed
- For this tart I used a 34 cm x 11 cm rectangular tart tin with a removable base
- A 20 cm (8 inch) quiche pan should also work well
- Heat oven to 180 degrees C
- Crust:
- Start by mixing the ground linseeds with the water and set aside.
- Place the breadcrumbs, walnuts, olive oil and nutritional yeast in the bowl of a food processor.
- Mix until combined, but be careful not to crush the walnuts up too much. You want them to retain a slightly chunky texture.
- Pour mixture into a bowl and stir through the linseed mix (egg replacer).
- Press evenly into the base of your chosen tart tin
- Filling:
- Heat a fry pan over medium heat.
- When hot, add some olive oil and the mushrooms and saute for a few minutes until they start to brown.
- Add the garlic and spring onions and saute for a further minute, before removing from the stove.
- Place the tofu, milk, nutritional yeast, salt and some pepper in the bowl of a food processor and blend until smooth.
- Tip mixture into a bowl and fold through the lentils and most of the mushrooms, reserving a few for the top of the tart.
- Pour the filling into the crust and sprinkle remaining mushrooms and spring onions over the top.
- Bake in preheated oven for 20-25 minutes, until 'set'.
- Remove from oven and allow to cool for approx 10 minutes before attempting to remove from tin.
- Serve with veggies or salad
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2018/04/22/mushroom-lentil-and-walnut-tart/
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