Recipe: <!-- -->Vegan Harvest Vegetable Tart<!-- -->
This celebratory tart stars mushrooms, leek, quinoa and two types of winter squash. Delicata squash doesn’t need to be peeled, making it a beautiful topper for the tart.
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Cooking tools:
- Spice grinder
- Food processor
- Tart pan
- Cooling rack
- Oven
- Parchment paper
- Baking sheet
- Skillet
- Stove
- Mixing bowl
- Cup
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons whole flaxseed, divided
- 1 3/4 cups almond meal
- 1 delicata squash, halved lengthwise, seeded and cut into 1/8-inch slices
- 1 large leek, halved lengthwise and thinly sliced
- 6 ounces mixed mushrooms, trimmed and sliced
- 4 cloves garlic, sliced
- 1 1/2 tablespoons low-sodium soy sauce
- 1 1/2 cups cooked quinoa
- 1 1/4 cups butternut squash purée
- 2 tablespoons chopped fresh sage
- 1 tablespoon sherry vinegar
- 1/2 teaspoon ground black pepper
- 2 tablespoons nutritional yeast, divided
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