mini mushroom tarts (vegan & gluten-free) Something Vegan Thanksgiving sides week

1 Tbsp. olive oil
6 oz. mushrooms, finely chopped
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 Tbsp. white rice flour
1 tsp. dried thyme leaves
1/2 tsp. salt
3 Tbsp. almond milk
1/2 cup gluten-free oat flour
1/2 cup white rice flour
1/2 Tbsp. tapioca starch
1/4 tsp. salt
1/3 cup vegan margarine
1-2 Tbsp. water

Preheat the oven to 450 degrees Fahrenheit. To make the filling: to a pan over medium-high heat, add olive oil, mushrooms, onion, and garlic. Stir and let cook a few minutes, until softened and starting to brown. Add rice flour, thyme, and salt. Stir until evenly combined. Add almond milk, stir and let cook until thickened. Remove from the heat and set to the side. To make the crust: to a bowl, add oat flour, rice flour, tapioca starch, and salt. Stir well. Add vegan margarine, and cut in until evenly distributed. Add water (start with a Tbsp. and add another if needed) and work the dough with your hands until it comes together. Roll the dough out between two pieces of parchment paper. Cut into circles, and press into a greased mini muffin pan. Re-roll the dough, and repeat until all the dough has been used. (The dough might fall apart easily, but just press it back together in the pan until seamless.) Scoop the filling into the crusts. Bake for 18 minutes. Let the tarts cool in the pan for a bit before removing. These are best eaten fresh. Makes one dozen mini tarts.

If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!

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