Ingredients

The following ingredients have 8 Servings
  • 1 premade vegan pie crust
  • 1 tablespoon extra virgin olive oil
  • 3 cups mixed mushrooms, chopped
  • 1/2 cup white onion, chopped
  • 3 leaves fresh sage, finely chopped
  • 1/4 teaspoon fresh rosemary, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup nutritional yeast
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2/3 cup hazelnuts, raw
  • 16 oz canned chickpeas, drained and rinsed
  • 1/4 cup fresh orange juice
  • 1/4 teaspoon orange zest
  • 2/3 cup vegetable broth
  • 2 medjool dates, pitted and diced
  • 1 cup kale, finely chopped, loosely packed
  • 1/3 cup fine corn meal
  • 1/2 cup red bell pepper, diced

Instruction

  • Preheat oven to 425 degrees Fahrenheit. Partially cook pie crust in 9-inch pie dish for 10 minutes, until lightly golden brown around edges.
  • Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, sage and rosemary. Cook, stirring often, until the mushrooms have cooked down considerably and begin to brown. Transfer to a bowl and season with salt and pepper. Fold in the nutritional yeast and parsley.
  • Toast the hazelnuts in a dry skillet over medium heat for 2 minutes, stirring frequently. Transfer directly into a food processor and pulse until coarsely chopped. Transfer to bowl with mushroom mixture. Add the chickpeas to the food processor and pulse until coarsely chopped and add to the mushroom mixture. Add the orange juice, orange zest, vegetable broth, dates, kale and corn meal to the bowl and fold everything together until thoroughly combined.
  • Transfer mixture to the prepared pie crust and smooth into an even layer. Sprinkle the red pepper over the tart and drizzle with olive oil. Bake for 25 minutes, until vegetables are slightly soft. Allow to cool slightly before serving.