https://lovingitvegan.com/vegan-quiche/
zie 'taartbodem (hartig), pie crust onder 'hoofdgerechten'
400 gr Firm Tofu
1 Tbsp Cornstarch
2 Tbsp Nutritional Yeast
¼ tsp Turmeric
½ tsp Onion Powder
½ tsp Garlic Powder
¾ tsp Salt
½ tsp Black Salt Kala Namak
2 Tbsp Soy Milk
1 Tbsp Olive Oil
1 Medium Onion White, Yellow or Brown, Chopped
1 tsp Crushed Garlic
2 ½ cups Cremini Mushrooms (240g) Sliced*
3 cups Baby Spinach (90g) Chopped
of andere vullingen (uit, erwten, sperciebonen, rode biet, aardappel, pompoen, bloemkool etc en combinaties ervan)
Heel erg geslaagd
Preheat the oven to 350°F (180°C).
Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside.
Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened.
Add the sliced mushrooms and sauté with the onions until the mushrooms are softened. Of andere groenten
Add the chopped baby spinach and sauté until just wilted.
Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.
Add the filling to your pie crust and smooth it down evenly. Ik bak de pie crust eerst blind
Place it into the oven and bake uncovered for 40 minutes until firm and golden on top. 30 min is soms ook genoeg