Vegetable Tart




  • 3/4 cup sunflower seeds
  • 3/4 cup walnuts
  • 1/4 Ground Flax Seeds
  • 1/4 Cup Coconut Oil Melted
  • 1/8 tsp salt


  • 4 cups Spinach Leaves
  • 1/4 Cup Vegetable Broth
  • 2 cups sliced crimini mushrooms
  • 1 small onion, minced
  • 3 medium cloves garlic, minced
  • 1/2 Cup Redp Pepper, Diced
  • 1 Tsp Dried Tarragon
  • 1/4 Tsp Ground Cumin
  • 1/4 Tsp Red Chili Flakes
  • 1/2 Cup Red Pepper, Diced
  • 5 oz Tofu
  • 5 egg 
  • salt and black pepper to taste


Preheat oven to 350°. Put sunflower seeds and walnut in grinder or processor and grind until fine. Pour into bowl and add flaxseed and melted coconut oil. Stir until ingredients are mixed. Press mixture into a 9" pie pan. Come up the sides too. Bake crush for 15 minutes. Put broth greens, onions, garlic, mushrooms, and red pepper in pan and cook over medium heat for 5 minutes. Add tarragon, cumin and red pepper flakes, stir and cook 2 minutes. Drain excess liquid from vegetables and out vegetables in pie crust. Blend eggs and tofu and pour over vegetables. Bake for 25 minutes or until eggs are set. 

Serves: 6


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