vegan mushroom tart

This vegan savory tart features a creamy filling of sautéed mushrooms infused with garlic, rosemary, and black pepper. It&#039;s rustic, super simple to prepare, and requires common ingredients.

Vegan Mushroom Tart

raw cashews (soaked overnight)

water

yeast

tsp white vinegar

salt

butter

garlic

mushrooms

soy sauce

rosemary

tsp black pepper

vegan pie crust

Preheat the oven to 355°F (180°C).

Drain the soaked cashews and add them to a blender. Add the water, nutritional yeast, white vinegar, and salt.

Blend on high speed for 15-30 seconds or until smooth. You will end up with a liquid cream. Transfer to a small bowl and set aside.

Cashew Cream

Heat the butter in a non-stick skillet over medium heat. Once hot, add garlic and sauté for 1 minute.

Next, add the sliced mushrooms and sauté for 3-5 minutes or until cooked. Season with soy sauce, dried rosemary, and ground black pepper. Cook for one more minute.

Turn off the heat and add the cashew cream to the sautéed mushrooms. Stir to combine. Set aside.

Assemble: Lightly grease a 7.5-inch tart pan with oil or butter. Unroll your pie crust (or flatten it, if homemade), and press it into the tart pan. Trim off any excess dough using a pair of scissors or by running a rolling pin over the tart pan. Poke the bottom and sides of the crust with a fork.

Transfer the mushroom filling to the pie crust and spread it evenly.

Bake for 35-40 minutes or until the crust is golden brown. If using a transparent glass tart pan, you can take a look at the bottom of the pan to check if the crust is cooked.

Let cool for a few minutes before serving! You can serve it as is or with a green salad on the side.

This mushroom tart will keep for up to 4 days in the refrigerator.

Mushroom Filling

I can taste this recipe as I read it.  All you do are 5 stars!

I just made this. Scrumptious! Hearty, filling, and cozy. I was nervous because the mushrooms sprang a LOT of water while cooking, and I poured some of it down the drain. I was concerned that the pastry would get soggy. There was still a bit of water but when I put in the cashew mixture, it thickened right up. I didn’t soak the cashews overnight, but I poured boiling water over them in a mug and let it sit for a couple hours. I put some shredded vegan mozzarella on top, doubling the recipe and using a 9” tart pan. We saved two pieces for breakfast the next morning with coffee and vegan sausages. Conveniently, the pastry came its two so I guess I’ll have to make another!

I made this for my dad’s birthday and it was easy and tasty! Just what I needed for a mid week meal that felt special (I just need to buy/ make a better crust next time).

I love Mushroom. I'll try this today. Thank you for sharing!

This looks and sounds fabulous, Thomas!  Not too complex or time consuming, and I have all the ingredients on hand already.

This looks so delicious!
Thomas, I can't find vegan pie crust where I live. Do you have a recipe for a home made pie crust? 
Thanks! :)

This Vegan Mushroom Leek Tart with chestnuts is a simple but delicious hearty tart recipe that is perfect for the holidays! It’s egg-less, dairy-free, and can be made either with tofu or soy-free with chickpea flour. Make the shortcut pastry crust gluten-free if desired for a perfect side dish or main course that is sure to satisfy!

Mushroom Leek Tart | Easy Vegan Quiche

all-purpose flour (or sub gluten-free flour*)

vegan butter (cold & cut into small pieces)

tbsp non-dairy cream (optional

leek

oz mushrooms (thinly

chestnuts (optional)

olive oil

oz silken firm tofu (drained (*see recipe notes

cornstarch (or arrowroot/ tapioca starch)

salt (or

½ tsp pepper (or

yeast flakes (optional)

garlic mushrooms

pine nuts

herbs (e.g. thyme, scallions, cress)

In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until a smooth dough forms (or use a food processor to process the ingredients into a dough).

Form the dough into a disc, wrap tightly in plastic foil and refrigerate for 30 minutes.

Preheat oven to 400°F (200°C).

After the chill time roll out the dough evenly on a lightly floured surface a little larger than your pan. Then transfer into a lightly greased 10-inch (25,5cm) tart pan (or 9-inch pie dish), pressing the bottom and sides firmly. Prick the bottom a few times with a fork, then line with parchment and fill with pie weights (e.g. dried beans, chickpeas or rice). Pre-bake the crust for 10 minutes. (*see step-by-step photos in this blog post).

Pie Crust

In the meantime, make the filling. Clean and cut the leek (*see step-by-step photos here). Thinly slice the mushrooms (or chop them if they’re too large). Mince the garlic and roughly chop the chestnuts.

Heat the oil in a large skillet or pan. Add the leeks and mushrooms and sauté for about 5 minutes. Then add the garlic and cook for another 2-3 minutes, or until the leeks are soft and the mushrooms are tender. Generously season with salt, pepper and nutritional yeast flakes.

Blend the silken firm tofu and cornstarch until creamy, then mix in the chestnuts (if using). Add the tofu mixture to the pan with the mushrooms and leeks. Stir to combine. Taste and adjust seasonings as needed.

Spread the tofu quiche filling onto the pre-baked crust, smoothing out evenly. (Brush the edges with non-dairy cream for a golden color shiny as desired).

Bake the vegan quiche at 355°F (180°C) for about 30-40 minutes, or until the filling is set and slightly golden-browned. (*If the top gets too dark during baking, cover loosely with aluminum foil or parchment paper.)

Allow to cool for about 10 minutes. Then garnish with more sautéed garlic mushrooms, toasted pine nuts, vegan parmesan cheese, and fresh herbs. Enjoy!

Vegan Mushroom and Leek Quiche

Wow! This was such a delightful dish, I ended up making two! Super easy, doesn’t take long, and the end result is scrumptious. I think it’s absolutely worth making. If you’re looking for a buttery crust and a flavorful filling, this is it. It’s such an easy breakfast. Grab a slice and you’re good to go!

Scrummy.  I subbed the pastry with finely grated sweet potato (liquid extracted) plus oil as a base and used firm tofu with soy milk.  This is definitely a family favorite.  Thanks 😊

I made this tonight and it turned out delicious!  I can't eat nutritional yeast so I subbed with a few dashes of soy sauce, a spoonful of dijon mustard, and a pinch of smoked paprika to give it an eggy/cheesy flavor.  I used fresh poultry seasoning (rosemary, thyme, sage) and skipped the cream brushing of the crust.

Absolute success! Great texture and flavor. I had to add a bit more water to the dough for it to properly strech, but after that it all worked great.

Found this a bit bland. But maybe the yeast flakes, which I didn't use, would have made a difference.

Filling is great. But the crust came out rock hard. Next time I will make it with store bought puff pastry

Soooo delicious. Was a winner for my guests and family, thank you!

This is the best quiche recipe. I love there’s no turmeric in it to make it “egg” looking. Just a delicious savory tart. So so so good. The only difference is I added kala namak for that eggy taste. It was a good addition. Thank you Bianca for this! The quiche didn’t last a day. Making more today.

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Mushroom Leek Tart | Easy Vegan Qui...

Top 2 vegan mushroom tart recipes from across the web

The most viewed vegan mushroom tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Mushroom Tart

Mushroom Leek Tart | Easy Vegan Qui...

The most viewed vegan mushroom tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine