Vegan Spinach Mushroom Tart

5 from 16 votes

Vegan Spinach Mushroom Tart

This savory Vegan Spinach Mushroom Tart with homemade pastry is the best thing for breakfast or brunch and you'll love the combination of spinach and mushrooms!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, brunch

Cuisine: American

Keyword: vegab quiche, vegan mushroom tart, vegan quiche, vegan spinach tart

Servings:

Author: Vegan Richa

Ingredients

For the crust:

3/4 cup plus 2 tablespoons almond flour
3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon Italian herb/blend or Italian seasoning
2 teaspoons flaxseed mixed with 2 teaspoons water
4-6 tablespoons chilled non-dairy milk such as almond, oat or coconut

For the filling:

2 teaspoons extra virgin olive oil
4 garlic cloves finely chopped
1/2 cup finely chopped onion
4 ounces mushroom chopped small
1/4 cup carrots chopped small
15 ounce can of white beans or chickpeas drained or 1.5 cups cooked
1/4 teaspoon salt
1/2 cup chopped red or green pepper
1/4 teaspoon pepper flakes
2 teaspoons Italian seasoning
1/2 teaspoon dried sage
1 tablespoon vegan worcestershire sauce
2 tablespoons nutritional yeast or use 1 tablespoon miso
1 teaspoon onion powder
1/2 teaspoon black pepper
4 ounces frozen spinach thawed and squeezed To remove the excess moisture (you can use up to 6 ounces of spinach here)
1/4 - 1/2 teaspoon salt
2 tablespoons chopped sun-dried tomato or 1 tablespoon chopped raisins
1/4 cup breadcrumbs
1 tablespoons flaxseed meal mixed with 2 tablespoons water
1 tablespoon lemon juice

For topping:

thinly sliced tomato slices or thinly sliced onion slices
1-2 teaspoon vegan worcestershire sauce
1 teaspoon 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.

Video

Notes

Nutfree: use a regular pie crust which is flour and oil or vegan butter.

Gluten-free: use a Glutenfree crust of choice or use oat flour instead of all purpose in the crust. Use oat flour instead of breadcrumbs in the filling.

Soyfree: Use a mix of coconut amino a molasses and garlic powder as a substitute for vegan Worcestershire sauce

Oil-free: use broth to sauté

You can also bake this without the crust. You can make this into small individual loaf sizes or burger patty sizes and bake them. Increase the glaze to cover the tops so that the tops don't dry out.

You can also make them into muffin tin similarly and add the glaze accordingly.

Nutrition