Vegan recipe: no crust quiche

October 21, 2014 by Ambika Yoga Leave a comment

I love quiches and especially this simple version that’s also gluten-free.

Ingredients (2P)

• 1 package of silken tofu (400g)
• A handful of cashew nuts
• 1 tsp asafoetida
• 1 tsp curcuma
• 2 tbsp nutritional yeast
• Sea (or Himalaya) salt & black pepper
• 250g mushrooms
• 1 leek
• 200g fresh spinach
• Dry parsley

Preparation

1. Mix the cashew nuts, asafoetida, nutritional yeast, curcuma and 2 tbsp of the silken tofu in a blender till it becomes soft (sauce like) consistency; add the rest of the silken tofu and blend it all together.
2. Add salt and black pepper to your taste.
3. Set the tofu mixture aside.
4. Preheat the oven to 180°C.
5. Clean and slice the mushrooms.
6. Wash and slice the leek and spinach.
7. Stir fry the leek for a couple of minutes before adding the mushrooms and finally the spinach and season with salt, pepper and some dried parsley.
8. Put the vegetables in a baking dish, pour the tofu mixture over it and put in the oven for about 30′.

Serve with a green salad, or an avocado/ tomato and basil salad (see picture).

Tip: you can substitute the used veggies with any vegetable that you like, just adjust the cooking time to be sure they’re tender when they go in the oven.