Best Ever Roasted Vegetable Vegan Quiche - quick and easy recipe
Massive thanks to Laura for letting me come along and cook with her in her fabulous kitchen... The Tidy Kitchen Company are based in Cardiff, check out their social media details down below...
These tarts are full of flavour and are perfect served as a starter or as a light lunch, and what's even better they're vegan as well.
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INGREDIENTS:
1 pack of filo pastry
Vegan butter or oil to brush pastry sheets
1 pack of extra-firm silken tofu (patted dry)
2 Tbsp nutritional yeast
3 Tbsp hummus
Sea salt and black pepper (to taste)
3 cloves garlic (chopped)
2 red peppers (chopped and thoroughly cleaned and dried
1 medium diced onion per or 2 leeks)
3/4 cup cherry tomatoes (halved)
1 cup chopped courgette
Instructions
1. Preheat oven to 400 degrees F (200 C)
2. Cut pastry into sheets of approximately 4” by 4” you can amend if you like more or less pastry
3. Brush each sheet with oil or melted plant-based marg.
4. Layer pastry sheets until 3 slices thick and push into a muffin tin to make the tart shell.
5. Prep veggies and garlic and add to a baking sheet. Toss with 2 tbsp olive oil and a healthy pinch each salt and pepper and toss to coat.
6. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C). Alternatively, sweat on the hob until nice and soft.
7. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Set aside.
8. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture.
9 Pop filling into individual fill tartlets filling 2/3 way, we like generous tarts!
10. Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
11. Let cool briefly, and then serve with a fresh and crunchy salad!
Chickpea Tofu Quiche Recipe
Incredibly easy to make! Here’s the written recipe:
Pie crust:
2 cups all purpose flour
1 tbs sugar
1/2 tsp salt
1/3 cup olive oil (or whichever oil you prefer)
2-4 tbs water
Filling:
Whatever veggies you’d like! Stir fry them together and experiment!
Chickpea tofu:
1 cup chickpea flour
1 cup water
1 tsp turmeric
1 tsp salt
Broth:
2 cups liquid/broth
(In my case, mostly water, then some tamari, 1/4 each of onion and garlic powder, and 1 tsp of poultry herb seasoning mix)
Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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For more nutrition info, click here:
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Vegan Shepherd's Pie | Jamie Oliver
This vegan shepherd's pie is part of Jamie's brand new, free budget friendly meal plan. It's a delicious meal designed to be good on your wallet, but not sacrificing any flavour. With sundried tomatoes, mushrooms, chickpeas and lentils it's bound to be your favourite vegan hearty meal; perfect to warm you up in these colder months! Check out the full free meal plan in this link -
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Vegan What I Eat In A Week (Dinner) +Why I Went Plant-Based: Pasta, Tacos, Garlic & Herb Tofu
Hiii friends! Welcome to a new video - Upgrade your kitchen with Misen’s amazing cookware and Dutch Oven! Go to and use promo code SWEETGREENSVEGAN to get 20% off your first order!
00:00 intro
00:26 penne pasta with vegan meat sauce + DIY salad dressing
07:20 garlic & herb tofu
08:54 Taco night
13:25 Why I decided to go Plant-based vegan + makeup and skincare routine
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Penne Pasta with Vegan Meat Sauce - makes 5-6 servings
3 tbsp of olive oil
2 carrots, diced
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 medium shallot, diced
3 garlic cloves, minced
2 cups of vegan ground meat
1 1/2 tbsp of tomato paste
1 tbsp of soy sauce
2 tsp of sugar (optional)
1/4 cup of red wine (optional)
1 tsp of Calabrian chili paste (optional)
1 tbsp of garlic powder
2 tsp of onion powder
1 tsp smoked paprika
2 tsp of Italian herbs
1 jar of pasta sauce
1 cup of water or vegetable broth
Salt and pepper to taste
5-6 servings of cooked pasta
Salad dressing (These are GUESStimates lol)
1/2 shallot, minced
1 garlic clove, minced
1 tbsp of capers, roughly chopped
3 tsp of unsweetened plain vegan yogurt
1 tsp of dijon mustard
2 1/2 tbsp of olive oil
1 tsp of champagne vinegar
1 tsp of nutritional yeast
1/2 tsp of red chili flakes
2 tsp of agave or maple syrup
1/4 tsp of salt
1/4 tsp of black pepper
Tacos
Vegan ground meat
Lettuce
Tomatoes
Cilantro
Onions
Avocado
Black beans
Vegan Cheese
Unsweetened plain vegan yogurt
Garlic & Herb Tofu
1 block of extra firm tofu
1 1/2 tbsp of Garlic & Herb seasoning blend
2 tbsp of coconut or liquid aminos
1 tbsp of olive oil
2 tbsp of cornstarch
3 tbsp of vegan butter
1 tbsp of fresh parsley, chopped
Directions:
Freeze the extra firm tofu and let it thaw out completely before using. Drain the excess water from the tofu once thawed. Break the tofu into bite-sized pieces and add to a bowl or bag. Pour in the aminos, olive oil, 1 tbsp of a Garlic & Herb seasoning blend, and cornstarch. Shake to combine and set aside for 5 mins.
After 5 mins, add the seasoned tofu to the air-fryer for 12 minutes at 390 degrees or bake for 20 minutes at 400 degrees. While the tofu cooks, add the remaining Garlic & Herb seasoning blend to the 2-3 tbsp of melted butter. Stir to combine
Once the tofu is finished cooking, add the vegan butter and crispy tofu to a warm skillet and mix together so that the tofu is coated with the garlic & herb vegan butter
Vegan Quiche Recipe
Ingredients:
For the crust:
-1 tablespoon ground flax + 3 tablespoons water, mixed together
-1 cup whole almonds, ground into flour
-1 cup gluten-free rolled oats or buckwheat groats, ground into flour
-1 teaspoon dried parsley
-1 teaspoon dried oregano
-1/2 tsp kosher salt
-1 tbsp coconut oil or olive oil
-1-2.5 tbsp water, as needed
For the quiche:
-1 block (14-oz) firm tofu
-1 tablespoon coconut oil or olive oil
-1 yellow onion, thinly sliced
-3 large garlic cloves, minced
-3 cups (8-oz) sliced cremini mushrooms
-1/2 cup fresh chives, finely chopped
-1/2 cup fresh basil leaves, finely chopped
-1/3 cup oil-packed sun-dried tomatoes, finely chopped
-1 cup baby spinach
-2 tbsp nutritional yeast
-1 teaspoon dried oregano
-3/4-1 teaspoon fine grain sea salt
-Black pepper, to taste
-Red pepper flakes, to taste
Directions:
1. Preheat oven to 350°F. Find a round 10-inch tart pan, 9-inch glass pie dish or 9 -inch cake pan
2. Wrap rinsed tofu in a tea towels place tea towel on a plate. Place some books on top of the tofu/tea towel to lightly press out the water while you prepare the crust.
3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough forms.
6. Crumble the dough evenly over the base of the pan you chose to use. Starting from the center of the pan, press the crust mixture
evenly into the pan, working your way outward and up the walls of the pan.
7. Bake the crust at 350°F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish
preparing the filling. Increase oven temperature to 375°F.
8. For the filling: Break apart the tofu block into 4 pieces and add into a food processor. Process the tofu until smooth and
creamy. If it doesn't get creamy, add a tiny splash of plant based milk to help it along.
9. In a skillet, add oil and saute the onion and garlic over medium heat for a few minutes.
10. Stir in the mushrooms and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes.
11. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
12. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired.
13. Spoon mixture into baked crust and smooth out with a spoon until even.
14. Bake quiche, uncovered, at 375°F for 33-37 minutes, until the quiche is firm to the touch. Cool the quiche for 15-20 minutes (in the pan or on a cooling rack) . The crust may crumble slightly when sliced, don't worry.
15. Wrap up leftovers and refrigerate for 5-6 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350°F or in a microwave for about 45 seconds.
16. Enjoy!
The recipe I used:
I love this website so much, it has tons of vegan recipes and every recipe I've tried has turned out delicious!