Easy pantry Protein Tart


Easy pantry Protein Tart

Although the end result of this Pantry Pea Protein tart looks like it took all night, you can make something this amazing and impress all of your friends with using pretty much what you have in your pantry or easily substitute the ingredients you don’t have without effecting the end result!!

  • Author: Brian Rodgers


For the base:

1 1/2 Cup black beans from a can, well drained
1/2 Cup water or liquid of canned beans
4 Tbsp ground flax seed
2 Tbsp chia seeds
1/2 Cup oat flour
2 Tbsp zaatar
1/2 Tsp black pepper
2 Tbsp nutritional yeast
salt to taste

For the filling:

1 1/2 Cup canned peas
1/2 Cup soaked cashew
1/2 Tsp black pepper
1/2 Tsp salt
leaves bear leek (wild garlic)
1 Cup sliced mushrooms
1/4 Cup white wine


1. Preheat oven to 350 F. Line a baking tray with baking paper.
2. Mix the bean liquid (or water)  with the chia seeds and ground flax, and let it sit for 5-10 minutes until thick and gelatinous.
In a food processor, add the beans, flax and chia mix, nutritional yeast, zaatar, black pepper and salt. Blend until smooth. Add the oat flour and mix well.
Spread the mixture in a tart pan. Bake for 20-25 minutes. Set aside.
5. Stew
 the mushrooms with wine until liquid is reduced.
6. In a food processor, add the peas, cashew, black pepper, bear leek and salt. Blend until smooth.
7. Spread the mixture into the tart crust. Top with the mushrooms, wild herbs and sprouts.


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