Wednesday, December 11, 2013

Bridget’s Awesome Vegan Mushroom Quiche!

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!

Ingredients:

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


Preparation:
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).



Visit my website: www.inspireinq.com.au

Vegan Olive Oil Pie Crust

This pastry is simply amazing! One of the things I really missed when I stopped using dairy products was pastry made with butter. I didn’t think I’d ever find a suitable substitute, but I’m happy to say that this version does not disappoint! And you can easily transform this into sweet pastry by simply adding a tablespoon or so of sugar into the first step. If you’re using raw sugar, I’d recommend that you grind it into fine powder first (you can use a food processor or mortar & pestle.

You may find that you need a tiny bit more water to get the right consistency, but if you think you do, once you’ve added the recommended amount, please make sure you add only about a teaspoon at a time (literally!), because the mixture will go from too dry to too wet in a nano-second!!

Ingredients:
  • 2 cups plain flour
  • ½ teaspoon salt
  • 1/2 cup ‘light tasting’ olive oil (by far the best oil to use for this, but normal olive is ok too)
  • 5 tablespoons cold water
Directions:
Mix the flour and the salt together. Pour the oil in and stir with a fork until it clumps together. Sprinkle water over the mixture and mix well until it all comes together.

Sprinkle the bench lightly with water and spread some baking paper (large enough to accommodate the pastry when rolled out the size of your quiche pan. This will stop the paper from sliding around.
At this stage you can either split the pastry in 2 for a pie with a top, or keep it whole and use as a base for a quiche (or something similar).

Roll the pastry into a ball and place on the paper. Put another piece of paper on top and begin to gentle roll the pastry out from the centre of the ball, going in different directions and trying to keep it as round as possible. You can lift the paper up from time to time and move as necessary.
When you have the size and thickness you need, use the paper to transfer the pastry into a greased tin. Press gently around the sides and cut off any excess pastry. Prick a few tiny holes in the bottom with a fork.

At this point, you can blind bake the pastry, or simply use as is.


If you are making a pie with a top, use the 2nd piece of pastry on the top and press gently around the edges to seal. Prick a few holes with a fork in the top. (for the technique see this post: http://vegoparenting.blogspot.com.au/2012/04/great-vego-recipe-for-lazy-sunday.html   )

See my next post for an AWESOME vegan quiche, using this crust. mmmm.


Visit my website: www.inspireinq.com.au