Procedures

1. 1

   Add oil, onion, celery, garlic, salt and pepper in a skillet over medium heat. Cook for 7-9 minutes until onions soften.

2. 2

   In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, tamari, and salt, and pulse to lightly chop (not puree). Remove about 1/2 of the mixture from food processor and set aside.

3. 3

   Add sautéed mixture, lemon juice, tamari, and sea salt to processor with other half of chickpea/walnut mixture and puree until smooth.

4. 4

   Transfer puree to a large bowl and stir in spinach, cranberries, thyme, reserved chopped chickpea/walnut mixture, and reserved whole ¼ cup of chickpeas.

5. 5

   Transfer mixture to pie shell, smoothing to evenly distribute. Combine oil and tamari, and brush or spread over top of filling. Sprinkle on fresh thyme and walnuts.

6. 6

   Bake in preheated oven at 400 degrees for 33-38 minutes, until tart is lightly browned on edges and top.

7. 7

   Serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.

8. 8

   More Vegan Thanksgiving Recipes

9. 9

   Lemon Broiled Green Beans

10. 10

    Roast Sweet Potatoes

11. 11

    Traditional Cranberry Sauce

12. 12

    Chocolate Pumpkin Pie