The Mushroom Lentil and Walnut Tart is a delicious example of what happens when healthy ingredients are thoughtfully combined to create a hearty and satisfying meal. A golden walnut breadcrumb crust provides a crunchy base, while the rich filling of sautéed mushrooms, lentils, and creamy tofu offers both flavor and nourishment in every bite.
This dish is perfect for those avoiding eggs or dairy but still craving the texture and comfort of a traditional quiche. Packed with plant based protein and infused with aromatic thyme and garlic, this tart is ideal for lunch, dinner, or even a fancy weekend brunch. Serve it warm or room temperature alongside a crisp green salad for a beautifully balanced plate.
Full Recipe:
Ingredients:
For the Crust:
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1 tablespoon ground linseeds (flaxseed)
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3 tablespoons water
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2 cups breadcrumbs (about 95 grams of bread)
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½ cup walnuts
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¼ cup extra virgin olive oil
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1 tablespoon nutritional yeast (or Parmesan if not vegan)
For the Filling:
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Extra virgin olive oil (for sautéing)
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100g Swiss brown mushrooms, sliced
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1 garlic clove, crushed
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3 spring onions, sliced (reserve a bit of the green part for garnish)
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1 teaspoon fresh thyme leaves
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300g silken firm tofu
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2 tablespoons soy milk (or milk of choice)
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2 teaspoons nutritional yeast
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½ teaspoon salt
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Freshly ground black pepper
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⅔ cup canned lentils (from a 400g tin), drained and rinsed
Directions:
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Preheat oven to 180°C (350°F).
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Mix the ground linseeds with water in a small bowl and set aside to thicken.
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In a food processor, blend breadcrumbs, walnuts, olive oil, and nutritional yeast until combined, keeping some walnut texture.
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Transfer to a bowl and stir in the linseed mixture. Press into the base of a 34×11 cm tart tin or 20 cm round quiche tin.
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In a heated pan, add olive oil and sauté mushrooms until browned. Add garlic and spring onions; cook another minute. Remove from heat.
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In a food processor, blend tofu, milk, nutritional yeast, salt, and pepper until smooth.
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Fold in lentils and most of the sautéed mushrooms, reserving a few for topping.
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Pour filling into crust. Top with remaining mushrooms and green onions.
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Bake for 20–25 minutes, until set. Cool for 10 minutes before removing from the tin.
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Serve warm or at room temperature with salad or vegetables.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 280 kcal (approx) | Servings: 6 servings
Mushroom Lentil and Walnut Tart: A Deliciously Wholesome Plant-Based Creation
In the world of plant-based cuisine, there’s something incredibly rewarding about crafting a dish that is both comforting and nutritious especially when it brings together textures and flavors that leave a lasting impression. The Mushroom Lentil and Walnut Tart does exactly that. It’s not just a tart it’s a hearty, wholesome celebration of earthy ingredients, culinary creativity, and health-conscious choices. This vegan tart is a perfect showcase of how plant-based food can be rich in flavor, satisfying in texture, and delightfully elegant in presentation.
Whether you’re catering to a vegan lifestyle, avoiding dairy or eggs, or simply looking for a nourishing alternative to traditional quiche, this recipe has something to offer for everyone. It makes an ideal centerpiece for brunch, a comforting main dish for dinner, or a versatile addition to a weekend gathering.
The Inspiration Behind the Dish
The inspiration for this tart emerged from a desire to create an eggless quiche alternative. While quiches are traditionally made with a base of eggs and cream set in a buttery pastry crust, this version takes a different route one that’s vegan, rich in protein, and equally satisfying.
The crust is crafted from a blend of breadcrumbs and walnuts, bound together with flaxseed and olive oil. This results in a crust that is not only crunchy and flavorful but also high in healthy fats and dietary fiber. The filling swaps out the egg custard for silken tofu, which mimics the creamy texture of eggs while keeping the dish entirely plant-based. Paired with hearty lentils and pan-fried mushrooms, the result is a filling that’s both light and nourishing.
The use of nutritional yeast adds a subtle cheesy note, tying the elements together and giving the dish its comforting, umami-rich character.
Nutritional Benefits of Key Ingredients
This tart is more than just delicious it’s also a nutritional powerhouse. Let’s take a closer look at some of the core ingredients and their health benefits:
Walnuts: These tree nuts are an excellent source of omega-3 fatty acids, antioxidants, and plant-based protein. They’re known to support heart health, brain function, and reduce inflammation.
Lentils: A staple in plant-based diets, lentils are rich in iron, protein, and fiber. They contribute to satiety and blood sugar regulation, making them ideal for sustained energy release.
Tofu: Often misunderstood, tofu is an excellent blank canvas that takes on surrounding flavors. It’s rich in complete protein, calcium (especially if calcium-set), and provides a creamy texture that works beautifully in eggless quiches.
Mushrooms: Known for their earthy depth, mushrooms are also a great source of B vitamins, selenium, and antioxidants. They add a meaty texture to the dish, making it especially satisfying for those transitioning from animal-based diets.
Flaxseeds (Linseeds): Used here as an egg replacer, flaxseeds are loaded with fiber and plant-based omega-3s. When mixed with water, they form a gel-like consistency that binds the crust together naturally.
Together, these ingredients make the tart an excellent source of plant protein, fiber, and healthy fats, while being low in cholesterol and entirely dairy- and egg-free.
A Perfect Vegan Alternative to Quiche
What makes this tart truly special is its ability to mimic the structure and satisfaction of a traditional quiche without using a single animal product. The silken tofu provides a custard-like base that sets beautifully when baked. It holds the filling together just as well as eggs would, and it absorbs the savory flavors of mushrooms, garlic, thyme, and nutritional yeast effortlessly.
This is the kind of recipe that surprises even the most skeptical eaters. It’s often said that the best vegan dishes are the ones that don’t scream “vegan.” This tart delivers on that promise it’s hearty, flavorful, and filling without relying on any animal-derived ingredients.
Flavor Profile and Texture
The tart delivers an enticing combination of textures. The crust, made from walnuts and breadcrumbs, is golden and slightly crumbly with a satisfying crunch. It provides a rich, nutty base that contrasts beautifully with the soft, almost creamy filling.
Inside, the filling is moist and tender with occasional pops of texture from lentils and sautéed mushrooms. The mushrooms lend an umami-forward, savory depth, complemented by the mild onion-like brightness of spring onions and the herbal lift from fresh thyme.
Nutritional yeast adds a slightly cheesy, nutty flavor to both the crust and filling, making the tart feel indulgent without being heavy. Each bite feels balanced comforting yet refreshing, simple yet layered with flavor.
Serving Suggestions
This tart is versatile enough to be served warm, room temperature, or even chilled, depending on the occasion. It pairs wonderfully with a light salad, such as an arugula and cherry tomato mix drizzled with lemon vinaigrette, or a hearty bowl of roasted root vegetables in colder months.
It also makes a fantastic brunch centerpiece. You can prepare it a day in advance and gently reheat it before serving. The tart holds its shape well, making it ideal for slicing and serving at gatherings or potlucks.
For a more elegant plating, top each slice with microgreens, a dollop of cashew cream, or a few roasted cherry tomatoes. These additions bring color, flavor, and flair to the presentation.
Variations and Customization
One of the beauties of this tart is how adaptable it is. Once you’ve mastered the basic method, you can easily switch up the ingredients based on what you have on hand or your personal preferences.
Some popular variations include:
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Spinach and sun-dried tomato for a Mediterranean twist
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Roasted pumpkin and caramelized onion for a sweet-savory fall combination
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Eggplant, zucchini, and red capsicum for a summery, ratatouille-inspired flavor
You can also experiment with different herbs like basil, rosemary, or oregano to shift the flavor profile.
Ideal for Special Diets
Thanks to its flexible ingredient list, this tart is perfect for a variety of dietary needs. It’s:
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Vegan and vegetarian-friendly
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Egg-free
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Dairy-free
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Can be made gluten-free (by using gluten-free breadcrumbs)
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High in fiber and plant-based protein
It’s a great option for those following whole-food, plant-based diets, or anyone with egg or dairy allergies. The fact that it’s so satisfying and rich in nutrients makes it an ideal go-to recipe for meal prepping or batch cooking.
Conclusion:
The Mushroom Lentil and Walnut Tart is proof that plant-based cooking can be deeply satisfying, full of flavor, and incredibly nourishing. It challenges the notion that vegan food is boring or limited, offering instead a meal that’s wholesome, delicious, and celebratory.
Whether you’re preparing it for a cozy dinner, a holiday brunch, or a make-ahead lunch, this tart is sure to become a favorite in your kitchen. It’s easy to customize, packed with nutrient dense ingredients, and most importantly brings joy with every bite.
This isn’t just a tart; it’s a love letter to healthy, intentional eating. It’s what happens when creativity meets nutrition, and it deserves a place at every table.