Easy Self Custing Quiche
This easy self crusting quiche is made without any pastry. Our recipe is super delicious and simple. If you have leftover roasted veggies then throw them in to save time
Savory Vegetable Muffins (Vegan And Gluten-Free)
These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
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Ingredients
Veggie mixture:
1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste
No egg mixture:
8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)
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Awesome Applewood | QUICHE KAREN | NEW Vegan Recipe
An all new recipe using Applewood smoked cheese. Quiche Karen. Oooooh she is adaptable Barbra. Hope you enjoy it and let us know what you put in YOUR Quiche Karen. :) x
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Down to earth veganism with Paul & Jason. We're a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis.
Although we started this channel in 2015 it wasn't really until late 2017 that we started to work hard at it, due to things outside of our control. Now, in 2019, this channel has our full attention and we have splashed out on the right equipment and software to enable us to make great content.
We'd love a like and a subscribe, of course.
Thanks so much for taking a look.
Paul & Jason. xx
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Vegan Tofu Pot Pie | The Wicked Kitchen
Happy Father's Day to all you dads out there! Here's a fun recipe that you can make with your kids (as a fun Father's Day activity!) to say 'thank you' to all the mothers out there that allowed us to be fathers! Not even kidding...where would we be without them?
This recipe is incredibly simple with a classic mirepoix of chopped celery, carrots and onion, some vegan butter to make a roux, then packed with more veggies—potato, peas and corn—and to keep things nice and simple so we don't screw it up, vegan phyllo sheets cut into ribbons and crumpled on top to make the golden, flaky crust!
Your whole family is gonna flip for these, and it's extra fun when you make them in single-serving bowls.
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If you're looking for some more plant-powered recipes, check out our massive recipe archive here. Use the search thingy and see what you come up with ▶︎
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How to Make Vegan Quiche | Recipe by Mary's Test Kitchen
This vegan quiche is super easy to make and easy to customize with your choice of fillings. When I first went vegan, I tried lots of vegan quiche recipes that really let me down. But once I tried Burmese tofu, a soy-free traditional food from Burma, I knew I had the perfect eggless filling for quiche.
This recipe was made especially for Cherie Stokes who won the last secret word game. I hope you like your prize, Cherie!
Links mentioned:
Burmese Tofu:
Mushroom Dumplings:
Gunkan Sushi:
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Chickpea Quiche with Mushrooms & Peppers in a Whole Wheat Crust Recipe
FULL PRINTABLE RECIPE:
Ingredients (US)----------------
Whole Wheat Crust:
1 1/2 cups all-purpose whole wheat flour
1/2 cup vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
2-4 tablespoons ice water
Vegetable Filling:
1 cup mushrooms, diced
1/4 cup red bell pepper, diced
1 tablespoon shallots, minced
1 clove garlic, minced
Chickpea Filling:
1 cup chickpea flour (chana/besan/garbanzo/etc)
1 cup room temperature water
2 cups water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Ingredients (Metric)----------------
Whole Wheat Crust:
190g all-purpose whole wheat flour
115g vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
30-60ml ice water
Vegetable Filling:
80g mushrooms, diced
35g red bell pepper, diced
9g shallots, minced
3g garlic, minced
Chickpea Filling:
120g chickpea flour (chana/besan/garbanzo/etc)
235ml room temperature water
470ml water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Full recipe + blog post:
NOTES
I use bouillon cubes in place of broth. 1 cube makes 2 cups of broth. Use your preferred paste, powder, or cubes of vegan bouillon concentrate. Alternatively, use 2 cups of vegetable broth and do not add additional concentrate.
Chickpea flour is also sold as garbanzo bean flour. You can also use chickpea flours labelled as chana or besan flour.
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Garlic Mushrooms
Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! FULL RECIPE: