Vegan Spiral Thanksgiving Tart
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 cup spelt flour
  • ⅓ cup vegan butter
  • 2 tbs cold water
  • dash of salt
  • 1 cup mashed potatoes or cauliflower mash (see above), divided
  • 2 medium eggplants
  • 4 medium carrots
  • cabbage laves (about half a small cabbage)
  • 2 cups greens of your choice
  • 2 tbs olive oil
  • salt and pepper
  • your favorite gravy (see above)
  • fresh rosemary
  1. Preheat oven to 375°. Grease a pie dish.
  2. To prepare crust, plus flour, butter, water and salt in food processor until thoroughly combined. Scoop out dough and use your fingers to press it evenly into the bottom and sides of pie dish.
  3. Spread ½ cup of mashed potatoes or cauliflower mash evenly over crust.
  4. Use a mandolin slicer (or vegetable peeler) to slice thin strips of eggplant and carrot. Slice pieces of cabbage leaves to match the size of the strips.
  5. To begin the spiral, roll strips of carrots together and place in the center of the tart. Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. Drizzle olive oil over everything and sprinkle with salt and pepper.
  6. Bake for 45 minutes. Serve warm, with the remaining ½ cup of mashed potatoes or cauliflower mash. Top with gravy and garnish with rosemary.
Recipe by The Colorful Kitchen at