If you’ve been searching for a dish that feels like a warm hug on a plate, look no further than the Mushroom Lentil and Walnut Tart: The Best Vegan Comfort Food Recipe. This tart is a delightful combination of earthy mushrooms, hearty lentils, and crunchy walnuts wrapped in a flaky, flavorful crust that’s entirely plant-based. Each bite bursts with savory goodness balanced by fresh herbs and a subtle touch of nutritional yeast, making it perfect for cozy dinners or impressing friends with a wholesome, gourmet vegan treat.
Ingredients You’ll Need
Simple ingredients come together in a beautiful harmony to create this dish. Each component plays a crucial role in building layers of flavor, texture, and color, turning everyday staples into something truly special.
- Ground Linseeds: Acts as a fantastic vegan binder to hold everything together—chia seeds work just as well.
- Water: Essential for mixing the linseeds to activate their binding power.
- Breadcrumbs: Adds structure and helps absorb moisture—gluten-free versions keep it allergy-friendly.
- Walnuts: Brings a wonderful crunch and rich, nutty flavor—pecans or almonds are good alternatives.
- Extra Virgin Olive Oil: Adds depth and a silky mouthfeel—neutral oils can be swapped if preferred.
- Nutritional Yeast: Gives that irresistible cheesy umami flavor—Parmesan works for non-vegans.
- Swiss Brown Mushrooms: Earthy and meaty, providing the tart’s signature savoriness—try button or shiitake for variety.
- Garlic: Infuses a punch of aromatic zest—garlic powder is a handy backup.
- Spring Onions: Contributes a mild onion essence and a fresh green color—regular onions add a stronger bite.
- Fresh Thyme Leaves: Bright herbal notes that lift the whole tart—dried thyme or basil make fine substitutes.
- Silken Firm Tofu: Acts as a creamy yet sturdy filling base for richness—cashew cream is an indulgent alternative.
- Milk of Choice: Keeps the filling smooth and moist—any plant-based milk fits perfectly.
- Salt: Season to taste to enhance every flavor.
- Freshly Ground Black Pepper: Adds gentle heat—white pepper gives a subtler touch.
- Lentils (from a tin): Protein-packed, tender lentils give hearty body—cooked green or brown lentils also shine here.
How to Make Mushroom Lentil and Walnut Tart: The Best Vegan Comfort Food Recipe
Step 1: Prepare Your Linseed Binder
Start by mixing 2 tablespoons of ground linseeds with 6 tablespoons of water. Let this mixture sit for about 10 minutes until it thickens to a gooey, egg-like consistency. This golden binder is the secret hero that keeps your tart filling perfectly intact without any eggs.
Step 2: Chop and Sauté the Vegetables
Next, finely chop your 300 grams of Swiss brown mushrooms, spring onions, and garlic cloves. Heat the olive oil in a skillet over medium heat, then sauté the mushrooms first to draw out their moisture and concentrate their earthy flavor. Add garlic and spring onions, cooking until fragrant and tender, about 5 minutes. The kitchen will start to smell incredible—trust me, this is the moment you know good things are happening.
Step 3: Toast Your Walnuts and Toasted Breadcrumbs
In a separate pan, briefly toast the walnuts to amplify their nutty aroma and crunchiness. Once toasted, roughly chop them. Then, toss your breadcrumbs in the skillet with a touch more olive oil to give them a little golden toastiness, which adds wonderful texture to the filling.
Step 4: Blend the Filling Ingredients
In a large mixing bowl, combine the sautéed vegetables, toasted walnuts, breadcrumbs, 3 tablespoons of nutritional yeast, fresh thyme leaves, rinsed lentils, and your linseed mixture. Crumble in the silken firm tofu, pour in 100 milliliters of plant-based milk, then season with salt and freshly ground black pepper. Gently fold everything together until all ingredients are mixed well but still maintain some texture—this makes every bite interesting.
Step 5: Assemble and Bake the Tart
Preheat your oven to 180°C (350°F). Lightly grease a tart pan, then press the filling mixture firmly and evenly into the pan. The crust-less tart design is a game changer to simplify prep without compromising on flavor or presentation. Bake for 25 minutes, or until the edges are golden and the top feels set to the touch but still moist inside. Let it cool slightly before slicing for the best results.
How to Serve Mushroom Lentil and Walnut Tart: The Best Vegan Comfort Food Recipe
Garnishes
A sprinkle of fresh thyme leaves or chopped parsley right before serving brightens the look and adds a fresh herbal note that complements the tart’s robust flavors beautifully. For a touch of elegance, a drizzle of balsamic glaze can introduce a subtle sweet acidity that pairs wonderfully with the savory filling.
Side Dishes
This tart shines served alongside a crisp green salad tossed in a lemon vinaigrette or roasted seasonal vegetables. A simple tomato and cucumber salad also works wonders to counterbalance the richness of the tart, making for a well-rounded and satisfying meal.
Creative Ways to Present
If you want to elevate your presentation, serve individual tart wedges atop a smear of vegan herb cream or alongside a vibrant beetroot hummus. Hosting a gathering? Cut into smaller squares and offer with dipping sauces like a smoky paprika aioli or tangy tahini for a delightful finger food experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. This makes it a perfect make-ahead option for busy weeknights or quick lunches that don’t feel like “leftovers.” Reheat gently to preserve texture and flavor.
Freezing
This tart freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then place it in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven to revive its freshly baked charm.
Reheating
The best way to reheat is in a preheated oven at 170°C (340°F) for 10-15 minutes or until warmed through. This helps maintain the tart’s crispy edges and creamy filling without turning soggy, unlike the microwave.
FAQs
Can I use a different type of mushroom?
Absolutely! While Swiss brown mushrooms add an earthy richness, you can substitute white button mushrooms for a milder taste or shiitake for a woodsy dimension. Each brings its own unique flair to the tart.
Is this tart gluten-free?
Yes, if you swap the breadcrumbs for a gluten-free variety and ensure all other ingredients are gluten-free, this tart can easily fit a gluten-free diet without compromising texture or flavor.
Can I prepare the filling in advance?
Definitely! Making the filling a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and assemble the tart right before baking to keep everything fresh and delicious.
What can I use instead of nutritional yeast?
If you’re not vegan or have nutritional yeast allergies, grated Parmesan cheese is a great alternative, delivering that umami cheesy touch that makes this tart irresistibly satisfying.
How firm should the tofu be?
Silken firm tofu offers the perfect balance—it’s soft enough to blend smoothly yet firm enough to hold the tart together. Avoid using soft or silken tofu designed for desserts as it might make the filling too watery.
Final Thoughts
I genuinely hope you give the Mushroom Lentil and Walnut Tart: The Best Vegan Comfort Food Recipe a try soon. It’s one of those dishes that feels like a special occasion every time you make it but is simple enough to enjoy any day of the week. Whether you’re nourishing yourself on a chilly evening or sharing with loved ones, this tart is sure to become a beloved staple, bringing warmth and joy with every bite.
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Mushroom Lentil and Walnut Tart: The Best Vegan Comfort Food Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 slices
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Mushroom Lentil and Walnut Tart is a hearty and flavorful vegan comfort food perfect for any meal. Combining earthy mushrooms, protein-rich lentils, crunchy walnuts, and a savory tofu filling, it offers a delightful texture and delicious taste. The tart is easy to prepare with a quick prep time and bakes to a satisfying golden finish, making it an excellent plant-based option for gatherings or weeknight dinners.
Ingredients
Flax Egg
- 2 tablespoons Ground Linseeds (Use chia seeds as a substitute for a similar binding effect.)
- 6 tablespoons Water (No substitution necessary.)
Base Ingredients
- 1 cup Breadcrumbs (Use gluten-free breadcrumbs for a gluten-free version.)
- 1 cup Walnuts (Substitute with pecans or almonds if needed.)
- 2 tablespoons Extra Virgin Olive Oil (Use any neutral oil if avoiding olive oil.)
- 3 tablespoons Nutritional Yeast (Use Parmesan cheese for a non-vegan option.)
Vegetables and Herbs
- 300 grams Swiss Brown Mushrooms (Substitute with white button mushrooms or shiitake mushrooms for different tastes.)
- 2 cloves Garlic (Use garlic powder if fresh is unavailable.)
- 3 stalks Spring Onions (Use regular onions for a stronger flavor.)
- 1 tablespoon Fresh Thyme Leaves (Replace with dried thyme or other herbs like basil if unavailable.)
Tofu Mixture
- 300 grams Silken Firm Tofu (Use cashew cream for a nut-based alternative.)
- 100 milliliters Milk of Choice (Any plant-based milk works as a substitute.)
- 1 teaspoon Salt (Adjust to taste.)
- 1 teaspoon Freshly Ground Black Pepper (Use white pepper for a subtle difference.)
Additional Protein
- 400 grams Lentils (from a tin) (Cooked green or brown lentils can be used as an alternative.)
Instructions
- Prepare the flax egg: In a small bowl, combine the ground linseeds with water and stir well. Set aside for about 5-10 minutes to allow it to thicken, which will help bind the tart filling.
- Sauté the vegetables: Heat olive oil in a large pan over medium heat. Add sliced Swiss brown mushrooms, minced garlic, and chopped spring onions. Cook until the mushrooms release their juices and they both become tender and slightly golden. Stir in fresh thyme leaves for aromatic flavor.
- Process the nut and breadcrumb mixture: In a food processor, pulse walnuts and breadcrumbs until coarsely ground but not too fine. This mixture will add texture and a nutty taste to the tart.
- Prepare the tofu filling: In a blender or using a hand mixer, combine silken firm tofu with plant-based milk, nutritional yeast, salt, and freshly ground black pepper. Blend until smooth and creamy.
- Mix the filling components: In a large mixing bowl, combine the sautéed vegetables, lentils (drained and rinsed if canned), ground walnut and breadcrumb mixture, the flax egg, and the tofu mixture. Stir everything gently to combine evenly.
- Assemble the tart: Preheat the oven to 180°C (350°F). Grease a tart or pie pan lightly with oil. Pour the filling mixture into the pan, spreading it out evenly. Smooth the surface with a spatula.
- Bake the tart: Place the tart in the oven and bake for approximately 25 minutes, or until the top is golden brown and the filling is set. Remove from oven and let it cool slightly before slicing.
- Serve and enjoy: Slice the tart into 8 portions and serve warm or at room temperature. This tart pairs well with a fresh green salad or steamed vegetables for a complete meal.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Substitute chia seeds for linseeds for a similar binding effect if preferred.
- Try different mushroom varieties such as shiitake or white button to vary the flavor.
- If you prefer a non-vegan version, substitute nutritional yeast with Parmesan cheese.
- The tart refrigerates well and can be reheated or served cold as a snack or meal.
- For a nut-free version, omit walnuts and increase the breadcrumbs accordingly.
