vegan holiday main dish: mushroom-chickpea-hazelnut tart
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Vegan Holiday Main Dish: Mushroom-Chickpea-HazelnutTart
This Mushroom-Sage-Hazelnut-Chickpea Tart is your vegan main dish for your holiday seasondinner. Christmas-approved recipe. The number one question I have been getting lately is "Kathy! Ireally want an amazing vegan main dish for Christmas dinner, any ideas for me?" My usual answer isto refer you guys to my entrees section of my recipe index, or this holiday menu, or the holidaysection of FindingVegan.com or other amazing recipes online. But this year, I have to suggest thisrecipe, I made it last week and after one bite I was swooning. With green veggies and red pepper ontop, this Christmas-y recipe is your vegan main dish solution to holiday feasting!..
Holiday Tarts. I adore pot pies and tarts for main dish entrees. They are elegant, easy to serve andmake-ahead approved! You can easily slice them like pies and serve to guests in an elegant way. Ihave long loved Dreena Burton's famous holiday chickpea tart. I send that link to friends and familyall the time. So I decided I wanted to make my own amazing vegan tart-style main dish for theholidays. And boom, a new menu tradition was born.
Other entrees - my pot pies:
* Farmer's Market Pot Pie
* Creamy Cashew Pot Pie
The Flavors. Mushrooms. Sage. Rosemary. Citrus. Medjool dates. Chickpeas. Hazelnuts. Parsley andkale. Peppers. And savory nooch! This tart is ah-mazing. An overflow of flavor in each bite! Dive inthis Christmas..
Yummy hearty filling!..
By Kathy Patalsky
Published 12/20/2014
This festive and super-delicious vegan tart is perfect as a Christmas, Thanksgiving or any day maindish. Festive flavors of sage, rosemary, mushrooms, hazelnuts, dates and red peppers. Easy andamazing! Flavorful entree for everyone.
Ingredients
3 cups mushrooms, chopped (shiitake and portobello used)
1/2 cup white onion, chopped
2 tsp extra virgin olive oil
3 leaves fresh sage, finely chopped
1/4 tsp fresh rosemary, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/3 cup nutritional yeast
2/3 cup vegetable broth
1/4 cup fresh orange juice + 1/4 tsp zest
2/3 cup whole hazelnuts, raw
16oz canned chickpeas, drained and rinsed
1/3 cup fine corn meal (gluten-free)
2 Medjool Dates, pitted and diced
1 cup kale, finely chopped, loosely packed
a few pinches of cayenne
1/4 tsp salt + 1/8 tsp black pepper
1/2 cup red bell pepper, diced
1 vegan pie crust (use a pre-made vegan crust or make your own - recipe here)
Instructions
Preheat oven to 425 degrees. Pre-cook pie crust in 9" pie dish for about ten minutes in a 425 degreeoven. Remove lightly browned pie crust from oven and set aside.
Start on your tart filling. Warm a skillet over high heat, add 2 tsp olive oil.
To the skillet, add mushrooms, onion, sage and rosemary. Saute until browned, about 3-5 minutesover high heat. Onions and mushrooms shoul lightly brown and reduce in size, greatly.
Fold the salt, black pepper, cayenne, nutritional yeast and parsley into the mushroom mixture. Turnoff heat and set skillet aside.
Lightly toast the hazelnuts in a hot skillet for 2 minutes. Then, in a food processor or Vitamix,process the hazelnuts until they are coarsely chopped - pulse for about 5-10 seconds. Pour into alarge mixing bowl. In the same blender, process the chickpeas until coarsely chopped - pulse about5-7 seconds, you want a nutty and slightly "soft" texture. Pour beans into the same large mixing bowlwith the hazelnuts.
Add the orange juice, veggie broth, dates, kale and corn meal to the large mixing bowl and fold theingredients together. Add the mushroom skillet mixture to the chickpea-hazelnut mixture and foldeverything together. Stir for about a minute.
Pour this filling into the pie crust and pat down to smooth tart. Add the red pepper over top.Optional: Drizzle some EVOO over top before placing in oven for extra rich tart! You can also grate
some more orange zest right over top the tart.
Bake tart at 425 degrees for 22 minutes. This is for a moist texture. For a drier texture, bake foranother 5-10 minutes. Allow tart to cool for at least 15 minutes before serving, it can cool for up to ahalf hour. Make Ahead: You can even make this tart ahead of time! Bake as above and store coveredin fridge until needed - simply warm in a 400 degree oven for 10-15 minutes to reheat. Or servechilled.
Yield: 8
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 25 mins.
Total time: 40 mins.
Nutrition - including crust
Calories: 324
Fat: 14.7g
Protein: 10g
Dietaryfiber: 6g
Totalcarbs: 40g
Tags: entree,holiday,christmas,vegan,main dish,chickpeas,tart,dinner,mushrooms,vegetarian
