Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ 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. ❤️
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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Quiche au tofu facile et vegan
Recette via:
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!
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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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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