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!


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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