Tis the season for chestnuts. An underrated yet nutrient-packed food. Chestnuts contain lots of potassium, which makes them a heart-healthy food. They are also a great source of fiber, and I can't say it enough…eat more fiber!
Combine chestnuts with some vitamin D rich mushrooms, and you have a powerhouse meal. We even have some kale in this dish. You are getting it all here!
This is an excellent addition to your holiday meal or served as a dinner with a salad. This tart is flavorful with a really lovely creamy texture, and no, it isn't from tofu!
Makes 4-6 servings
2 ½ cups cooked white beans (cannellini, navy, butter, etc.)
12 - 16 oz mushrooms, sliced (any variety will work. I used baby portobello)
3.5 oz chestnuts, finely chopped
1 leek or 1 large spring onion, diced
1 cup kale, chopped small
4 cloves garlic, minced
1 ¼ cup non-dairy milk
¼ cup nutritional yeast
2 tsp dried parsley or 1 T chopped fresh parsley
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp dried sage
1/4 tsp ground black pepper
Preheat your oven to 350°
Prepare your 8" or 9" tart pan with parchment paper to prevent sticking. I cut a circle and place it on the bottom of the pan.
For the crust:
Stir the flaxseed meal and water together and set aside for 5-10 minutes until it forms a gel.
If using whole oats and whole almonds for the crust, you will want to grind them down into flour using your food processor or high-speed blender first. Once you have your flours, combine them with your gelled flax meal until it forms a dough. It may be a bit sticky. If it is too sticky, add a small amount of flour. You don't want it too dry.
Place your dough into your tart pan and work it across the bottom and up the pan's sides. It will probably only go about halfway up. I use my hand or a cup to push the dough, so it is flat and even.
Prebake the crust for 10 minutes. Once it is done, set aside until your filling is ready.
To make the tart:
Preheat a medium pan on medium heat. Sauté your leeks or spring onions and mushrooms, stirring often, to soften them and draw the water out of the mushrooms. After about 5 minutes, add in your garlic, vegan worcestershire sauce, thyme, and sage. Sauté for about 10 minutes. You want some color on your veggies to bring out their flavor. Turn down heat if everything is cooking too fast. After 10 minutes, stir in the kale and chestnuts. Allow to cook for a couple of minutes until the kale wilts down a bit.
In a blender, add in the beans, nutritional yeast, milk, onion powder, garlic powder, salt, and pepper. Blend for 1 to 2 minutes to ensuring the beans are smooth and creamy.
Once your mushroom and chestnut mixture is done, pour the bean mixture into the pan with it. Add in the parsley and give it a stir to combine.
Pour the mixture into your tart crust, leveling out the top.
Bake for 30 minutes. The top will develop a little crust but the inside should be firm but creamy.
Allow to cool for a few minutes before slicing. Top with fresh parsley, if desired.
Serve as is or with a salad on the side.
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