| 14 | 70 | 154 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 50 min | 8 |
| 2 cup cubes | Kabocha squash (baked in oven for 30mins prior - then diced in cubes) |
| 1 cup | Cremini (Italian) mushroom (chopped) |
| 1 cup | Shiitake mushrooms, raw (chopped) |
| 1 cup | Leek (diced) |
| 1 tbsp | Coconut oil (for sautéeing veggies) |
| 1 package | Tofu, regular, firm (organic) |
| 3 tbsp | Nutritional yeast |
| 2 tbsp | Dijon mustard, gluten free |
| 1 tsp | Turmeric, ground |
| 1/2 tsp | Cinnamon |
| 1 cup | Quinoa, cooked (for crust) |
| 1/4 cup | Flaxseed meal (ground) (for crust) |
| 1/4 cup | Water (for crust) |
| 2 sprig | Rosemary, fresh (for crust) |
1. To start making the crust, combine flaxseed meal with water and let stand for 5-10 minutes.
2. In the meantime, fry your veggies on medium-low heat (this should take 20-ish minutes).
3. Back to the crust now - mix flaxseed and water with quinoa and rosemary, and pat into a prepared tart pan using your hands. Bake at 350°F for 20-30 minutes.
4. Blend tofu, nutritional yeast, mustard and spices in a blender, and then add to your veggie mixture.
5. Take out your prepared crust, pour the rest of the ingredients into it, and bake for another 20 minutes.
Nutritional Hightlights:
Tofu
is an important source of plant-based protein and an excellent source of calcium and iron!
Leeks
contain antioxidants and are a good source of both soluble and insoluble fiber!
| Grain | 0.4 |
| Meat Alternative | 0.6 |
| Vegetables | 1.6 |
