Vegan Nut and Mushroom Roast Tart | Tesco Real Food

Ingredients

• 500g parsnips, trimmed and peeled
• 1 large red onion, cut into 2cm chunks
• 2 tbsp maple syrup
• 5 tbsp olive oil, plus 1 tsp
• 150g pack Portobello mushrooms, sliced
• 250g pack chestnut mushrooms, quartered
• 200g pack baby button mushrooms
• 50g blanched hazelnuts
• 50g blanched almonds
• 50g pine nuts
• 15g fresh chives, snipped
• 15g fresh flat-leaf parsley
• 30g pack fresh basil
• 2 garlic cloves, crushed
• 200g wholemeal spelt flour, plus extra for dusting
• 100g vegetable suet
• 80g wholefood 4-seed mix