So…this quiche looks a bit different to a non-vegan quiche, but that’s mainly because it is mushroom and has red wine in it, which makes it really dark in colour. But trust me, this is so freakin amazing – my son and I can’t get enough of it! Serve it with some rocket with balsamic (caramelised balsamic is amazing and you can find it in supermarkets in Australia).
|Wish I had a better photo, but believe me, it is so delicious!|
ú 1 olive oil pie crust (see recipe on the last post)
ú 4 tbsp olive oil
ú 1 large onion, diced
ú 1 cup fresh sliced mushrooms
ú 1 zucchini – thinly sliced
ú 4-5 garlic cloves, crushed
ú 300g silken tofu (make sure it's silken ie: soft)
ú 1/2 tsp turmeric
ú 1 big handful fresh basil, chopped
ú 1 big handful fresh parsley, chopped
ú 1/2 tsp salt
ú pepper to taste
ú 1/8 cup oat milk (or other vegan milk – rice/soy etc)
ú 2 tablespoons cornflour
ú 2 heaped tablespoons flax seed + 4 tablespoons water or rice/other milk
ú About 1 cup mixed vegan cheese – I used Vegusto No Moo Piquant Cheese & Cheezly Soy Cheese (both available from The Green Edge)
ú ¼ cup nutritional yeast
ú ½ cup red wine
Pre-heat the oven to 200 oC
Mix flaxseed & water/milk and put aside.
Heat the olive oil in a deep frying pan over high heat and sauté the mushrooms until starting to brown. Add other vegies and sauté for 5 minutes. Lower heat to med-high and add red wine and sauté for another 5 minutes, then take off heat.
While vegies are cooking: In a food processor, blend the silken tofu, turmeric, cheeses, nutritional yeast, cornflour, flaxseed mix, and milk until smooth. Mix the tofu mix and the vegie mix together in a large bowl and add salt and pepper to taste.
|Before it goes in the oven|
Pour into the pie crust and bake for 20 minutes. Turn down to 180 and cook for about another 20 minutes (knife should come out clean).
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