Vegan quiche recipe
A vegan and gluten-free lunchtime staple made using silken tofu
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Servings: 8 slices
Calories: 223kcal
Ingredients
Base
- 200 g Oats
- 20 g Nutritional Yeast
- 20 g Chia Seeds
- 20 g Hemp seeds
- 20 g Quinoa flakes
- 160 g Water - lukewarm
- Salt - to taste
- Black pepper - to taste
Filling
- 600 g Silken tofu - 2 x 300g packs with the water
- 20 g Nutritional yeast
- 2 tsp Black salt
- 1/4 tsp Ground turmeric
- 1/2 tsp Mustard powder
- 90 g Peas
- 120 g Cherry tomatoes
- 80 g Tenderstem broccoli
- 120 THIS Isn't Bacon Lardons - roughly chopped and cooked
- Black pepper - to taste
Instructions
- Preheat the oven to approx. 175C (fan)
- In a food processor blitz together all the base ingredients except the water, until it forms a fine powder
- Gradually mix in the water until it forms a dough
- Knead the dough gently so that it fully incorporates and melds together
- Push the dough into a greased quiche/tart pan so that it covers the bottom and goes all the way up the sides. This can take about 5 minutes of pushing and moulding
- Cook in the oven for about 8 minutes, until it starts to brown. Take out of the oven whilst you prepare the filling
- Turn up the oven to 200C (fan)
- Blend together the tofu, nutritional yeast, black salt, turmeric, and mustard powder until smooth. Season to taste
- Mix in the peas, broccoli and cooked pieces of vegan bacon
- Pour in the mix to the base and slice the cherry tomatoes in half and push into the top of the mix (skin side down).
- Place in the oven and cook for 1 hour, until the top looks golden brown and the tofu mix is set.
- Set aside to cool. Slice when cold and store in the fridge for up to 3-4 days
Nutrition
Calories: 223kcal