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
Scale
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.
