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Vegan Creamy Mushroom Sage Tart In Almond Crust

My Vibrant Kitchen
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

300 g

Chestnut mushrooms

2

Garlic cloves

2

big handful Sage, fresh leaves

350 g

Silken tofu

1 1/2 tbsp

Lemon juice

115 g

Oats

1

Generous pinch Black pepper

2 tbsp

Corn flour

1 pinch

Nutmeg

1 pinch

Pepper

2

Generous pinch Salt

1/4 tsp

Salt

4 tbsp

Olive oil

150 g

Almonds, ground

3 tbsp

Water