I accidentally found the following recipe whilst I was scrolling through my Twitter account last night. It sounded so good, and teamed with a green salad, it seemed like the perfect meal for the spring evenings we’re coming into!
I tweaked it a bit, the original recipe used cashew nuts, however I substituted them with the butter beans that my housemate had soaked and cooked the night before. I also used coconut oil instead of olive oil, as this is the only oil we happen to have in the pantry at the moment, and I also added mushrooms.
It had the texture and appearance of a quiche, and kind of almost tasted like it too!
1 tbs coconut oil
1 onion, chopped
2 garlic cloves, minced
1 tbs chives, chopped
2 tbs parsley, chopped
1 cup chopped spinach
4 or 5 mushrooms Sliced
½ cup cooked butter beans
375gm firm tofu
¼ cup nutritional (savoury) yeast
½ cup soy milk
1 tsp turmeric
¼ tsp paprika
1 sheet puff pastry
Salt & pepper
- Preheat the oven to 190C
- Heat the oil and sauté the onions and garlic. Add spinach and mushrooms and lightly fry till spinach wilts
- Meanwhile, process the beans, tofu, yeast, soy milk and turmeric. Blend until the consistency is creamy – add more milk if required
- Combine the onion mixture with the tofu mixture, add the chives and parsley, and season with salt and pepper
- Lay the pastry in a pie plate or other dish, and pour in the mixture, ensuring it is spread evenly. Sprinkle with paprika, and garnish with sliced tomato
- Bake in the oven for 30 mins, or until the mixture has set, and the pastry has browned