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
POTATO CRUSTED QUICHE! Delicious✅ Simple✅ Healthy✅ Gluten Free✅ Vegetarian✅
Try this POTATO CRUSTED QUICHE! Thinly sliced potatoes offer a creative alternative to the traditional pie crust. Bake this quiche in a metal pan to brown the potatoes. Have fun ????
9 round pan
Olive Oil
Onion 1/2
Yellow Squash 6 oz
Broccoli 6 oz
Gold Potato (thinly sliced) 1-2, large
Salt 3/4 tsp, divided
Ground Black Pepper 1/4 tsp, divided
Nutmeg 1/4 tsp
Eggs 5
Stock 1 cup
Preheat 375 F.
1. Cut the yellow squash to batons, broccoli to bite size, and slice the onion.
2. Heat oil in the pan over medium heat, saute the onion until half translucent. Add broccoli; you can add 1 Tbsp water to speed up the cooking process, make sure the water cooks off. Add yellow squash, 1/4 tsp salt and 1/8 tsp ground black pepper, stir occasionally, cook until softened. Set aside.
3. Thinly slice the potato, 1/16 thickness.
4. Oil the bottom and the side of the pan or the skillet. Line the pan with potato slices from the center of the pan to the side. Place the sautéed vegetables on the potatoes.
5. Mix the eggs, stock, 1/2 tsp salt, 1/8 tsp ground black pepper and nutmeg. Pour the egg mixture in the pan. Spread the vegetables evenly as needed.
6. Bake for 45 min in the oven. Insert a toothpick in the center, it is cooked if it comes out clean. Let cool before slicing. Enjoy✨
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Easy Vegan Brunch! Polenta Veggie Quiche | Vegan Oil Free
Get this recipe and others in our BRAND-NEW YouTube Cookbook!
Did you think quiche was a thing of the past? I used to until I came up with this delicious plant-based quiche recipe. There are a few steps to this one, but they’re all so easy. You can’t mess this one up! The mixture of polenta and tofu are so delicious with the vegetables and herbs. You won’t even miss the eggs with this one, and it will be sure to please a crowd.
Click HERE for the Quiche Recipe!!!!
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Vegan Crustless Quiche | The Perfect Eggless Breakfast Recipe!
Today I'll show you how to make a delicious Vegan Crustless Quiche that's perfect for breakfast or brunch! This recipe is egg-free, dairy-free, and loaded with tasty vegetable goodness that will make your taste buds dance. You won't miss the eggs, I promise! I'll walk you through each step of the process, from sautéing the onions and mushrooms to preparing the creamy filling, so you can create the perfect quiche every time. Whether you're a vegan or just looking to switch things up in the kitchen, this recipe is a must-try. So grab your ingredients, follow along, and let's get cooking!
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KEY MOMENTS
00:00 Introduction
00:27 Saute Onions & Mushrooms
01:02 Add Spinach and Seasonings
01:47 Add Asparagus
02:28 Blend Eggless Mixture
05:45 Combine Ingredients & Bake
08:27 Out of Oven
09:02 Taste Test
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How To Make A Vegan Summer Quiche | SO VEGAN
Summer is finally here and there's no better way to celebrate than creating deliciously light recipes that are perfect for the summer heat.
Share this quiche with friends and family and we guarantee they'll be blown away!
Oh and don't forget to get your copy of So Vegan In 5:
You'll love it!
Makes 1 quiche
- Ingredients -
230g / 8.1oz wholemeal flour
50g / 1.7oz coconut oil, cold
600g / 21oz silken tofu
5 tbsp nutritional yeast
1 x lemon
4 tbsp chickpea flour
1 garlic clove
salt & pepper
300g / 10.6oz spinach
handful basil leaves, plus extra for decoration
2 spring onions
4 handfuls of cherry tomatoes
- Method -
1. Transfer the coconut oil to a small bowl and pop it in the freezer for 5 minutes to harden.
2. Then add the flour, coconut oil and a pinch of salt to a food processor, and process until combined. While the ingredients are processing, slowly pour in 6 tbsp of cold water and continue to process until the mixture reaches a dough like consistency.
3. Roll the dough into a ball, wrap in baking paper and place the dough in the fridge for 30 minutes.
4. Preheat the oven to 180°C / 356°F fan assisted.
5. Remove the dough from the fridge and roll it out onto the baking paper or a floured worktop. Roll until it’s a couple of inches larger than a 9 pie dish. Then roll the dough onto the rolling pin and transfer it to the pie dish. Use your fingers to push the dough into the edges, then trim the excess with your fingers (or use a knife) and finally use a fork to prick the base around 10 times. Bake the dough for 10 minutes.
6. Add the spinach to a large saucepan on a medium heat and cook for 5 - 10 minutes, stirring occasionally, until fully wilted.
7. Meanwhile, squeeze the tofu gently over a sink with your hands to remove any excess water. Then clean the food processor you used earlier and add the silken tofu, nutritional yeast, juice of the lemon, chickpea flour, garlic clove and generous pinches of salt and pepper to the processor, and process until smooth.
8. Once the spinach is ready, transfer it to a sieve and use the back of a wooden spoon to squeeze out the excess water. Then add it to the food processor. Roughly chop the spring onion and basil leaves, and add them to the tofu mixture. Stir everything until combined (don't process the mixture).
9. Spoon the tofu mixture into the baked pastry and smooth out the top with a spatula.
10. Slice the cherry tomatoes in half and place them on top of the quiche to decorate. Bake for 35 minutes.
11. Remove the quiche from the oven and top with freshly ground black pepper and a few basil leaves. Bon appetit!
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20-minute Zucchini Pasta
Get the Recipe:
⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️