I said I’d post recipes for the very tasty dinner we had this Sunday, but I’m a lazy bum that never gets around to doing anything. Really! Anyway, I got my act together and decided to post the recipe for the quiche I made. The quiche mix is based on SusanVs recipe for Mini Crustless Tofu Quiches. Everyone loved the quiche (and Susans quiche recipe is such a winner)
Roasted veggie quiche: Makes one big quiche, or three smaller ones
Pie crust (use any crust you like, I used the All Purpose Pie Crust from La Dolce Vegan)
Turn oven on to 250C (480 F). Peel and cube the carrot, celeriac, parsnips and sweet potato. Peel onion and cut into wedges or onion boats. Slice up the bell pepper in nice big bits. Peel the garlic and cut each clove in 4 pieces. Put in a roasting pan and drizzle with olive oil and lots of nice fresh thyme. Bake in oven for about 40 minutes, until the vegetables are nice and tender.
Quiche mix: 350 gr package silken tofu 1/4 cup soymilk 2 tbsps nutritional yeast 1 tbsp arrowroot 1 tbsp tahini A little turmeric 1/4 tsp onion powder 1/4 tsp garlic powder ½ tsp salt Pepper ½ tsp rosemary ½ tsp sage
Turn oven to 175 C (350F). Mix all the quiche mix ingredients together in a food processor.When the mix is nice and smooth pour into a bowl, add the roasted slightly cooled veggies and stir together. Put into a pie crust. In a small bowl mix together nutrotional yeast with oil and water to a paste. With the back of a spoon, spread the paste over the quiche mix (it makes the quiche taste kinda nice and cheesy).Bake in the oven for about 20 minutes.