Vegan 'Quiche'

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!

Vegan ‘Quiche’

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

2 tomatoes

1 sheet puff pastry

Salt & pepper

1. Preheat the oven to 190C
2. Heat the oil and sauté the onions and garlic.  Add spinach and mushrooms and lightly fry till spinach wilts
3. Meanwhile, process the beans, tofu, yeast, soy milk and turmeric.  Blend until the consistency is creamy – add more milk if required
4. Combine the onion mixture with the tofu mixture, add the chives and parsley, and season with salt and pepper
5. 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
6. Bake in the oven for 30 mins, or until the mixture has set, and the pastry has browned 

Made whilst listening to Isobel Campbell and Mark Lanegan - Hawk

Eaten whilst attempting to watch a dodgy copy of Treme


This was also shared on Monday Mania, Real Food Wednesday, Simple Lives Thursday, Friday Pot Luck, Pennywise Platter, Cooking Thursday and Food Renegade - check them out!