Ingredients
Scale
- 14 oz/400 g silken tofu
- 4 tbsp chickpea flour
- 2–3 cloves of garlic
- 1 tbsp nutritional yeast
- 1.5 tbsp apple cider vinegar
- 1 tbsp mustard
- 1/2 tsp turmeric (optional for color)
- 5 cups of veggies (for example cherry tomatoes, zucchini, green peas, bell pepper, olives, etc.)
- 3 tbsp chopped, fresh herbs (for example thyme, rosemary, oregano, basil, chives, parsley, etc.)
- black salt, pepper
- 9–10 oz/250-300 g pie crust or puff pastry (store-bought or homemade) – enough for a 9 inch/23 cm pie pan – see recipe suggestions above
Instructions
- Preheat oven to 180°C/360°F.
- Lightly grease a 9 inch/23 cm pie pan, and press puff pastry or pie crust into the pan. Prick crust with a fork a few times. Place in the fridge, until you prepare the rest of the recipe.
- Place silken tofu, chickpea flour, garlic, nutritional yeast, vinegar, mustard, and turmeric to a blender, and blend until completely smooth. Season with black salt and pepper.
- Prepare your veggies. You need about 4 cups of veggie filling here, plus another cup to decorate. Slice or dice anything large (like zucchini, aubergine, or pumpkin), and half anything medium sized (like cherry tomatoes, mushrooms, or snap peas).
- Add 4 cups of veggies, plus fresh herbs of your liking to your crust, and pour tofu mix over the veggies. Mix gently, so everything is coated. Press the leftover 1 cup of veggies into the quiche to decorate.
- Bake vegan quiche for about 40 minutes, or until firm and golden. Let cool for 10 minutes, before serving. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins