Mushroom and leek 

approx. 30 mini tarts

1 hour & 10 min

*recipe adapted from the Veggie Sisters site:



For the crust

  • 2 cups whole wheat flour

  • 1 cup oats

  • 3 tbsp sesame seeds

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp dried rosemary

  • ¾ cup soy milk

  • ¾ cup olive oil


For the filling

  • 450 gr white mushrooms sliced

  • 300 gr leeks sliced

  • 300 gr silken tofu

  • 50 gr cashews

  • 2-3 tbsp nutritional yeast

  • Olive oil

  • 1 garlic clove

  • Salt and pepper

  • ¼ cup chopped parsley

  • ¼ cup chopped dill


Sesame seeds to sprinkle



For the crust

  • In a food processor pulse the oats until they look like flour. In a bowl mix all dry ingredients (whole wheat flour, oats, sesame seeds, salt, pepper and rosemary).

  • In another bowl mix the milk and the olive oil.

  • Combine wet and dry ingredients and form a dough ball.

  • Lightly oil one or two mini tart or mini muffin pans (depends on how many cups each pan has. Have in mind that the recipe is for 30 mini tarts).

  • Place a small piece of dough in each cup and shape it into a tart shell.

  • Cover the pan(s) with plastic wrap and place into the fridge while you prepare the filling.


For the filling

  • Heat 1 tbsp olive oil in a deep pan and cook the mushrooms and leeks until soft and all liquid has evaporated.

  • Put the silken tofu in a blender and add the cashews, nutritional yeast, 1 tbsp olive oil and the garlic clove, season with salt and pepper and pulse until smooth and creamy.

  • Pour the tofu mixture in the pan with the cooked veggies, add the parsley and dill and stir until everything is combined.


To assemble

  • Fill each tart shell with a spoonful of the filling, sprinkle with sesame seeds and bake in a preheated oven at 180°C for 30-40 minutes.

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