Vegan vegetable quiche (no tofu)
Delicious vegan vegetable quiche made with semolina flour tastes fantastic very easy to make as well hope you enjoy thanks for watching subscribe now for more delicious recipes ???? full list of ingredients below
Ingredients
1/2 leek
100g mushrooms
3 mini peppers
100g mixed veg (carrots peas sweet corn green beans)
50g spinach
1/2 cup semolina flour
1/2 pint of vegetable stock
1 teaspoon salt
1 teaspoon paprika
1 teaspoon turmeric
Whole meal pastry
Vegan Quiche/ Easy Vegan Breakfast Recipes
This Easy Vegan Quiche is perfect for Sunday brunch or holiday breakfasts! The base is made with less than 5 simple ingredients and whole foods, packed with nutrients and protein.
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???? FULL RECIPE????CRUST
2 cup all purpose flour (see Notes for substitutions)
2 tablespoons vegan butter or shortening
2.5-3 tablespoons ice water
FILLING
12.3 ounces extra-firm tofu
2 Tbsp nutritional yeast
Sea salt and black pepper (to taste)
3 cloves garlic (chopped)
1 tsp chia seeds
2 cups of fresh vegetables of choice
1 cup of steamed potatoes
1 tsp olive oil
GARNISH(optional)
Thyme
Sun Dried tomatoes
Chives
Vegan provolone cheese
Instructions
Start by preheating the oven to 350 degrees F and lightly greasing a 9-inch pie pan.
To prepare the crust , mix shortening and flour together with a fork or press.
When thoroughly combined make five holes in the flour mixture. Fill each hole with ice water and stir. The cold water helps to keep the shortening cold while you mix. This ensures that the dough will stay together while keeping the finished crust light and flaky.
Work the dough with your hands until you form a small ball. Roll into a 9 inch circle and transfer to a baking pan. Press mixture evenly on the bottom and up the sides of the pan, firmly and evenly.
Poke a few holes in the bottom of the crust and set aside in the fridge while preparing the filling.
Prep your vegetables by chopping into small bite size pieces.
In a blender mix tofu,garlic, nutritional yeast, Sea salt and black pepper, chia seeds, carrots,sundried tomatoes and oil.
Blend all ingredients until smooth. Add a 1 inch layer of the mix to your unbaked pie crust and then add a layer of your veggies and mix together.
I like to add my homemade vegan cheese to this recipe. It melts and shreds and can be made in under 10 minutes.
Place your finished quiche in the oven and bake 30 minutes or until crust is golden brown.
Garnish with a sun dried tomatoes and chives and a sprig of thyme, and enjoy.
Bakers Tip:
This can be made gluten free by subbing the all purpose flour for oat flour or you can omit the crust altogether.
Slide a butter knife through the center after baking to see if the mix has set. If the knife comes out clean the quiche is fully cooked. If there are pieces of the unhardened mix leave in for 5-10 more minutes.
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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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Vegetarian Quiche
I love quiches, but I guess you already know that.
And how couldn’t I? It’s this magical combination of a buttery crust, creamy filling made of cheese, eggs and vegetables.
I already made it in so many combinations but I fell in love with this one. It has such a colorful & nutritious combination of vegetables: broccoli, corn, green beans and carrots from the delish Vip Mix from Hortex.
Yes, you can use frozen vegetables for this recipe, especially because all the Hortex frozen vegetables are fresh frozen, clean and grown in the best conditions. You can use them in many more other recipes either if you are a cooking pro or if you just wanna skip the part when you have to shop for all these ingredients, wash them, chop them etc. It saves you so much time and effort.
Now let me tell you about this recipe.
I made a simple dough made of:
-230g flour
-a pinch of salt
-a pinch of sugar
-120g butter
-1 egg
Cooled it for 30 minutes and baked it for 10 minutes at 180C.
Next, I filled it with:
-4eggs;
-150g parmesan;
-200ml cooking cream;
-salt & pepper to taste;
-1 bag of Vip Mix from Hortex.
If you’re a big cheese fan as I am you can sprinkle some more parmesan and your favorite seasoning.
Bake at 180C for anothe 40 minutes of until the filling is firm and golden brown.
Let me know if you try it.
Have a sunny weekend!
Savory Spinach Tofu Quiche for Vegan Easter Brunch
• VEG1296; Aired on 2 Apr 2010
This program features the cooking of Savory Spinach Tofu Quiche for Vegan Easter Brunch by The Supreme Master Ching Hai International Association member from Ohio, USA.
INGREDIENTS:
(For all ingredients, please use organic versions if available)
Crust
1½ cups unbleached wheat flour
¼ cup olive oil
¼ -- ½ cup water
1 teaspoon sea salt
Filling
1 cup chopped leek
1 cup chopped mushrooms
1 pound fresh spinach
2 tablespoons olive oil
14 ounces firm tofu
½ cup non-dairy vegan milk
2 tablespoons soy parmesan cheese
¼ teaspoon Dijon mustard
¾ teaspoons of salt
¼ teaspoon ground nutmeg
½ teaspoon ground red pepper
2 tablespoons
Nutritional yeast flakes
Serve with fresh fruit and fresh juice
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Easy Mini Crustless Tofu Quiches - Vegan Recipe!
This is an easy crustless mini tofu quiche recipe that is so tasty you won't believe it's vegan! Yet another simple plant based delight that will have you smacking your lips :-) Enjoy!
Easy Mini Crustless Tofu Quiches - Vegan Recipe by CookingWithPlants...
Ingredients:
1 cup chopped mushrooms
1/2 cup sliced leek (white part only)
1 tsp onion powder
2 tsp garlic powder
1 tsp Italian mixed herbs
1 tsp vegetable stock powder
1 tsp dried basil
1/4 tsp white pepper
--------------------------------------
300g (up to 400g) firm silken tofu - drained
1/4 soy milk
2 tbs nutritional yeast
2 tbs corn flour
1/4 tsp turmeric powder
1/2 tsp Himalayan salt (or celtic salt)
1 tsp tahini (or cashew/almond butter)
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