I’m always on the hunt for tasty plant based festive centre piece recipes – as I guess many of us are. My Mushroom & Walnut Tart is perfect for that – delicious and a bit special.
The creamy filling is made from a combination of cashews and chickpeas or butter beans which add a little lightness to the mix. Then add in some nutritional yeast for cheesy-ness and the sun dried tomatoes add loads of flavour.
The juicy mushrooms are added at the end then topped with walnuts – so good.
Do you want to know the amazing thing about this recipe? The crust is made from tin chickpeas! How cool is that? So naturally gluten free and lower fat than pastry. Let me know what you think!
I love to serve this with;
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
I'd love to know if you made this recipe.
Use #RebelRecipes and tag @RebelRecipes
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Do you think this would freeze ok? Perhaps freezing it before the final baking stage and then baking from frozen for about 10 minutes longer? I’m hosting for about 15 people over the holidays, so doing as much preparation beforehand is essential.
Thanks, Jenny
I haven’t tried but i think so xx
Hi Niki
I’d love to try this at the weekend. What size pan do I need? x
I used a 20cm xxx
Oh my goodness, this is the tasiest tart ever!! Thank you so much Niki. The recipe for the tart base makes the most perfectly moist and held together tart!
I cannot wait to make this for my family.
Brilliant!
So happy to hear you loved it
Much love, Niki xx
[…] Mushroom & Walnut Tart – this is perfect for a larger crowd as it feeds plenty, with slices left over for tomorrow’s lunch. The mushrooms add a meaty texture and the walnuts are the perfect pairing for any variety of vegetable dishes. […]
Niki you are a gift to the vegan recipe world! Your recipes are truly delicious and utterly satisfying, I just find it impossible to pick a favourite! Thanks to Derek Sarno I found you and all your epic recipes 🙌💚✨🌱✌️
Aww amazing! so happy xx
Love, Niki xx
What size of flan tin please?
I used a 20cm xxx
Do you think this could be prepared the day before and reheated? Or would it be best making on the day?
Hi Laura
I think it would be fine re-heated.
Best
Niki x
This recipe is great! So beautiful! I roasted the onions for about 20 min. to get a little extra crispiness. My only challenge was transferring all the measurements (grams) to cups. I was too lazy to weigh everything (: Thank you for this inspiring, fun recipe! I needed something different and this was it!
Amazing!
So happy you liked xxx
No buckwheat flour 🙈
Hi Marion
You you use any flour you wish
Love, Niki xx